Lentil Soup and Roasted Veggies

Lentil Soup with Roasted Veggies

I put two ham shanks into my stock pot along with 1 yellow onion, 2 cloves of garlic, a bay leaf, salt, pepper and two quarts of water and let simmer until the water reduced by half. I added more water and let it cook some more, until I had a rich, dark broth. I added 2 cups of lentils, some salt, pepper and cumin and let it continue to simmer for another 30 minutes. Meanwhile, I chopped up 2 carrots and half a head of celery and tossed them in. I removed the shanks and let them cool, took the meat off the bone and chopped it up before adding it back.

When I added the lentils to the soup, I turned the oven to 450 F and put some brussels sprouts and fingerling potatoes in a baking pan with some olive oil and kosher salt salt and let bake until the potatoes were done and beginning to caramelize.

The soup has a rich, meaty flavor and was deliciously filling. The potatoes and brussels sprouts added a nice fresh taste, especially lovely with the toasty, slightly salty seasoning.


Spicy Black Bean Soup

Spicy Black Bean Soup

I put 2 TBSP of olive oil, heated in bottom of my stock pot. Then, I tossed in about 10 peppercorns and let them pop. Added 1.5 onions diced, 1 serrano pepper and 5 cloves of garlic crushed and cooked until softened. Then I threw in 2 ham shanks and added water until they were covered. Added 2 bay leaves. Covered and simmered for 30 minutes.

After 30 minutes, I added 2 cups of rinsed black beans, salt, pepper and cumin and covered and let simmer for 1.5 hours.

I removed shanks, let them cool and removed the meat from the bone and added meat back to the stock.

Then I chopped up 2 sweet red peppers and tossed in along with 1 cup of frozen corn, overed and let cook for 10 more minutes. I removed the bay leaves before serving.