Sunday Soup #125: Carne Asada Soup

If you are a regular reader here, you know that it's rare I make a similar type of soup twice in a row. And, when I do make similar soups, they are often months (if not years) apart; I love variety! However, I had such high hopes for the Slow Cooker Carne Asada Posole (Sunday Soup #124; https://soupersleuth.blogspot.com/2021/03/sunday-soup-124-slow-cooker-carne-asada.html), which turned out so "meh," so I was motivated to see if one of the other carne asada soup recipes I found a couple weeks ago could be better. Wooo, buddy, am I glad I gave it another go! If you thought the Carne Asada Pozole sounded good but were nonplussed when I only gave it 3 stars, read on for something far superior...

This recipe came from: https://glutensugardairyfree.com/recipe-items/carne-asada-soup/

*Pic 1 - https://glutensugardairyfree.com/recipe-items/carne-asada-soup/

Variations from the Recipe as Written: The recipe's author provides a recipe for marinating your own carne asada (flank or skirt) steak. However, she admits to using a pre-marinated carne asada from her local market, and I followed suit, using my family's favorite pre-marinated carne asada from Costco. As such, due to package size, I ended up using about 2 1/3 pounds of meat (instead of the 1 1/2 to 2 pounds called for in the recipe). The other slight variation was that we chose to grill the carne asada before we chopped it, rather than sautéeing it in the pot. I say "we" because my frequent collaborator Lisa grilled and chopped the meat before I arrived, so she gets all the credit there! Other than that, I chose potatoes over squash because the author gave both options, but that's it.

General Thoughts: A very interesting aspect of this recipe is that it came from a site called "Gluten Sugar Dairy Free Lifestyle," which claims to be "The Home of GLUTEN SUGAR And DAIRY Free Recipes, Menus and Products". I am sometimes leery of recipes that go out of their way to omit certain categories of food (aka, The Good Stuff!). But, I try to keep my mind open to healthier fare because, let's face it, who among us couldn't stand to eat a little healthier? And, if it tastes good, all the better! Examining the recipe, it does appear to be gluten-free, with no added sugar or dairy, so if those types of things are a challenge for you, this is right up your alley. I set out some Mexican crema and cheese as garnishes on my table, which made it no longer dairy-free, but go as you like.

The prep was really quite easy! Outside of grilling and chopping the carne asada (which is fairly quick, but even faster when your friend does it - thanks, Lisa!), it only took me 15 minutes to have everything in the pot ready to simmer.

*Pics 2, 3, & 4 - Pictures from when I made it

Right off the bat, it was obvious the decisions to use more meat and grill it first were definitely the right choices. You could even go with a little more meat, if you wanted, but I thought 2 1/3 pounds was just the right amount for me. This soup was hearty and filling, easily able to stand on its own as a main course. The consistency and flavor of the grilled meat were both spot-on, which is more than any of us could say for the previous carne asada soup (in which the enchilada taste overpowered everything and the meat was way too soft and stew-like). Beyond the meat itself, the flavor of this recipe was superb, overall, richly spiced but not overly spicey. The broth was rich and savory, layered with flavors of cumin, fire roasted tomatoes, and smokey (but mild) ancho chiles. The mouthfeel was also a treat, as each bite contained many different textures (e.g., tender meat, creamy potatoes, perfectly cooked corn, and - when garnished - crunchy tortilla strips).

Finally, a quick note about garnishes... With many Mexican soups, garnishes can really help a recipe reach the next level. This recipe's author suggested lime, avocado, and cilantro, which were all great suggestions, but I also set out tortilla chips/strips, Mexican crema, and shredded Mexican cheese. Other great choices would have been queso fresco, radishes, raw onion, shredded white cabbage, and any type of chopped or sliced raw chile pepper. The one thing I would NOT add to this soup is a vinegar-based hot sauce (like Tabasco). The lime added the right amount of acid and a flavor that complimented the soup, whereas I believe something like Tabasco could easily overpower the other complex flavors I so enjoyed in this one.

Potential Improvements? Honestly, I couldn't think of anything I'd do differently when I make this one again. Becky said she thought it could have used more corn so... maybe that?

Polling the Fam: I am sometimes a little gun-shy about soups that bill themselves as a "taco soup" or a "tortilla soup" because a lot of them taste the same to me, but not so with this one: THIS IS MY FAVORITE HOMEMADE TORTILLA SOUP I'VE EVER EATEN. Becky said it was really good and she liked it (see random "more corn" comment above). Hunter said it was great and that he had no complaints, making special mention of the perfectly cooked potatoes and tasty broth. Jayson really liked it and really enjoyed it with the garnishes. And, Lisa loved it, citing the depth of flavor, which she remembered was sorely lacking in the Carne Asada Posole from a couple weeks ago.

Verdict: Loved it! (5 stars)

Sunday Soup #115: Watermelon Gazpacho

Yep, you read that right... WATERMELON! Just when you thought everyone's favorite summer fruit couldn't get any better, I found a recipe to turn it into a soup!!

It has been kind of hot here the last few weeks and, despite my long-held (scientifically supported!) belief that eating warm soup helps your body better regulate its temperature, sometimes a cold soup just sounds more refreshing. Enter gazpacho... This cold soup made of raw, blended vegetables originated in Spain and is, today, eaten widely in Spain, Portugal, and other locales, particularly during hot summers. Many gazpachos are tomato-based, but recipes for modern variations sometimes include more exotic and exciting ingredients.

I made a VERY delicious Green Gazpacho (https://soupersleuth.blogspot.com/2018/07/sunday-soup-64-green-gazpacho.html) as part of this project a couple summers ago, and I encourage you to try that one, too. But, was this one equally tasty?

This recipe came from: https://www.simplyrecipes.com/recipes/watermelon_gazpacho/

*Pic 1 - https://www.simplyrecipes.com/recipes/watermelon_gazpacho/

Variations from the Recipe as Written: The jalapeños I used were fresh from friend Lisa's garden, but they weren't very spicy, so I used one jalapeño and one serrano. That's it!

General Thoughts: As you would expect from a soup that is 90% fruit and vegetables, there was some light prep on this one... Almost everything needed to be chopped; however, because it all went into the blender, a rough chop was fine. Only a few ingredients (i.e., onion, bell pepper, cucumber, and hot pepper) needed a smaller dice because they were also added to the bowl after the majority of the soup was puréed, and the garnishes (i.e., avocado and cilantro) needed to be prepped, but it was all pretty low intensity overall.  I cheated a little (ssshhhhh!) and got the fresh watermelon pre-cut at my local market to save even more time.

*Pics 2 & 3 - Pictures from when I made it

I won't beat around the bush here, this one was great! The texture was interesting and not-at-all unpleasant. It was not as smooth as the Green Gazpacho, which benefitted from the creaminess provided by the avocado, but this soup was blended to have a little more of a "pulpy juice" mouthfeel. The chunks of vegetables were delightfully crisp and provided a nice texture variation that I enjoyed.

I expected this one to be quite sweet, which made me a little wary. It was on the sweeter side (as a result of the tomatoes and - duh! - watermelon), but the red wine vinegar cut the sweetness very nicely (the recipe starts with 1/4-cup of vinegar but says you can add up to 1/2-cup if needed - I used 1/2-cup total). It was also not as watermelon-forward as I expected; I could definitely taste it, which was important, but it was not overwhelming. All of the ingredients blended together (pun definitely intended!) to produce a cool, refreshing, flavorful, delicious soup that would be perfect as a summer soup course, a BBQ side dish, or a light-fare selection at a garden party. We ate it as a side with a build-your-own-nachos bar, and it was a terrific compliment.

Potential Improvements? I really can't think of any improvements... Practically perfect for me as-is!

Polling the Fam: I won't be coy here... It was terrific, and it will definitely be a summertime go-to for me in the future! Lisa was the only other person to try this one, but she also thought it was great. We both ate it leftover for lunch the day after, as well, and it was equally good!

Verdict: Loved it! (5 stars)

Sunday Soup #101: Slow Cooker Andouille Sausage and Cabbage Soup

Coming off of our Soup Swap, I thought a small break was in order... That, and the fact I was busy with work trips, kids' trips, and head trips, led me to not make a soup for a few weeks. But, I am back with a strong one this week... What started out as a "that looks pretty easy to make" pick turned into a soup that I think I'll be making for some time to come... Check it out!

This recipe came from: https://www.sugarfreemom.com/recipes/crock-pot-andouille-sausage-cabbage-soup/

*Pic 1 - https://www.sugarfreemom.com/recipes/crock-pot-andouille-sausage-cabbage-soup/

Variations from the Recipe as Written: I doubled the recipe. I added some sea salt and black pepper to the pot, even though it was not called for by the recipe. And, I did not actually use a slow cooker... When I doubled the recipe, it proved to be too voluminous for my Crock Pot, so I used my large soup pot and cooked it low-and-slow on the stovetop for about six hours.

General Thoughts: This soup did not take a great deal of time or effort to prep. I sliced up a head of green cabbage, chopped a few carrots and shallots, and sliced the andouille sausage, and I was practically done. The ingredients were simple, inexpensive, and a whiz to get in the pot! And, once I started the soup slowly simmering, it required very little attention thereafter.

*Pics 2 & 3 - Pictures from when I made it

I have to admit, partway through cooking this one, I was skeptical... It seemed way too plain. I mean, heck, it really only has four substantial ingredients and none of them is a starch. Then, it didn't even smell very "interesting" to me when it was cooking. But, closer to mealtime, when I added some salt and black pepper to the pot, not only did the aromas start to entice me but my small taste tests promised the end product would be quite tasty...

... and it was! The soup was spiced well, the thyme, caraway, and fennel complimenting the subtle spiciness of the andouille quite nicely. The apple cider vinegar provided a nice bite, and I found myself wanting a little more of it. But, when I garnished my bowl with a sprinkle of dill and another cap-full of vinegar, the flavor was spot on. With that said, the real delight of this one for me was the textures; the veggies and the sausage were perfectly done and provided nice contrasts in each bite. The cabbage wound up being a fair substitute for noodles.

One last aspect of this soup bears mentioning... It is actually good for you! This soup could fit into a paleo or ketogenic (keto) diet plan because it does not contain any starchy or sugary ingredients. And, a two-cup serving of this soup is only 132 calories (and 4g of carbs)!

Potential Improvements? This one was very tasty, but it could definitely benefit from 50-100% more sausage. Other than that, I don't think I'd do anything differently.

Polling the Fam: In case it wasn't clear, I really liked this one and will make it again. Becky thought it was really good but that it could use more sausage. Fox liked it and said it was much better than he ever expected from a cabbage soup. Jayson liked it, but his spice threshold is low, so he thought the andouille sausage made it a little too spicy for him. Lisa thought the soup tasted really good but agreed that it needed more sausage. Finally, Andrew really liked it.

Verdict: Loved it! (5 stars)

Sunday Soup #86: Cajun Shrimp Stew

Last Sunday I prepared a shrimp boil (https://soupersleuth.blogspot.com/2019/08/sunday-soup-85-slow-cooker-shrimp-boil.html), but it just whetted my appetite for another shrimp soup. So, this week I scoured the Internet (for AT LEAST 15 minutes) and found this cajun shrimp stew recipe that sounded yummy! But, would it be as tasty as last week's boil? Let's see...

This recipe came from: https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

*Pic 1 - https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

Variations from Recipe as Written: I have to admit to quite a few departures from this recipe as-written (for a variety of reasons)... First, I used 16 oz of andouille sausage (rather than just 13.5 oz) due to available package sizes. Second, I used diced tomatoes with jalapeños because it is what I had on-hand. Third, I used Gourmet Garden Italian Herbs because the market did not have the GG Oregano variety. Finally, and most significantly, I added four cups (32 oz) of chicken broth, which was not a part of the original recipe; more on that below.

General Thoughts: This recipe was fairly inexpensive, untiiiiiiil I bought the shrimp, but even then it wasn't terrible. A nicer surprise was how easy this one was to prep... A little slicing and sauté on the sausage, a quick dice on the onion, and it was all ready to go into the pot... EASY-PEASY!!

While completing the first part of the recipe, it didn't seem like it included nearly enough liquid to allow it to come to a boil (i.e., "Bring to a boil, cover, lower heat and simmer for 10-15 minutes"). I even had Becky read the recipe to make sure I hadn't missed adding water or broth or something else that would have contributed enough liquid to actually make this a soup or stew (rather than - at best - a slurry). Strangely, the recipe did not include any such liquid ingredient(s), and the meager liquid from the tomatoes and vinegar was just not going to be enough. So, I made the executive decision to add chicken broth to the pot, and I am very glad I did... The addition of 32 oz of chicken broth was the perfect amount to create a brothy (yet, still hearty) soup.

*Pics 2 & 3 - Pictures from when I made it

Given the simplicity of the ingredients, I was a little worried that the soup would be bland, but my fears proved unfounded. It tasted really good! It was salty and savory, as the andouille sausage and tomatoes with jalapeños gave it a nice kick, and the seasonings (i.e., bay, garlic, cumin, etc.) seemed well balanced. The broth, when tasted by itself, almost had the taste of a yummy bouillabaisse, having picked up some rich seafood flavor from the shrimp.

In the recipe's current format, you may have noticed that it does not include any starch or carb-y bulk (e.g., beans, potatoes, rice, etc.). As such, this one was low-carb, which is great if you are on a diet, and it was still plenty hearty, even without a starchy ingredient. Despite that, we all tried a bowl with some white rice, and Hunter and I thought it was even more delicious!

Potential Improvements? When I prepare this one again, I will definitely make all the same changes (see "Variations" above), including adding the chicken broth. I will likely blend/puree the diced tomatoes. And, I will definitely prepare some white rice on the side, to give people the option to add rice to their bowl if they'd like.

Polling the Fam: Another really solid soup this week... I have been on a roll! I would, of course, recommend this one (make sure you check out my changes!) and will make it again. Hunter thought it was tasty, but said it could have been spiced a little more heavily. He also added that he would have enjoyed it more if the soup was a bit thicker (so, maybe, half the added broth?), more like a stew rather than a soup. Fox thought it was good but said he liked it better without the rice.

Verdict: Liked it. (4 stars)

Sunday Soup #83: Jalapeño Popper White Bean Soup

Helloooooooo, Souper Troopers! This past weekend, my wife and I were camping in one of the most beautiful natural settings in the U.S., the majestic California redwoods in the national/state parks near the CA/OR border... I wasn't sure I was going to make a soup, but I found something that looked simple, so I decided to give it a go, and I am SO glad I did!

Before I get to the recipe itself, let me share with you Ryan's Soup Triangle... There are three key characteristics that primarily affect my opinion of any soup, all of which can make a difference in whether or not I decide to make a particular recipe again: Taste, Ease of Prep, and Cost.

While Taste is the most important factor in how I score a soup (and whether I would make it again), if a soup takes too much trouble to prepare or costs more than I like to spend on a single meal, it can limit my enjoyment and make me question whether it should be considered a recipe to repeat in our house. But, when a soup nails it in all three of these categories (i.e., it tastes great, was easy to make, and uses inexpensive ingredients), I believe it needs special recognition (like previous Sunday Soup #66: https://soupersleuth.blogspot.com/2018/08/sunday-soup-66-slow-cooker-chicken-and.html).

Such was the case with the soup I made on Sunday... I normally save my opinion until the end of the post, but I'm just going to tell you upfront on this one: it tasted great, it was super easy to prep, and it called for only simple inexpensive ingredients! AND, the icing on the cake was that this soup is relatively healthy and nutrient-dense, coming as it did from a recipe collection that nutrition outfit Stronger U (https://strongeru.com/) makes available to its members!!

This recipe came from: The Stronger U Recipe Book (available to Stronger U members)

*Pic 1 - Picture from the Stronger U Recipe Book

My Version of the Recipe: (made about 22 servings of 1/2-cup each*)

32 oz chicken stock
14 slices smoked bacon
6 fresh jalapeño peppers
2 cans (15 oz each) white kidney beans
1 can (15 oz) red kidney beans
1 can whole kernel corn, drained
1 packet Hidden Valley Ranch dip mix
8 oz Philadelphia 1/3 Less Fat Cream Cheese

1. Dice the bacon. De-seed and dice the jalapeños. Take the cream cheese out of the fridge to soften (and slice into smaller cubes, if desired, to facilitate melting).

2. Cook the bacon in a large soup pot, THEN add the jalapeños to sauté. (*If using pre-cooked bacon, add the peppers and diced bacon to the pot simultaneously.

3. Sauté over medium-high heat until the peppers have softened (about 5 minutes).

4. Add remaining ingredients (except for the cream cheese) and bring to a boil, stirring often.

5. Reduce heat to medium-low, cover, and cook for about 10 more minutes.

6. Add the cream cheese and stir until fully melted or incorporated.

7. Remove pot from heat and serve immediately.

*Each 1/2-cup serving is 15g carbs, 7g protein, and 3g fat.

*Pics 2 & 3 - Pictures from when I made it

General Thoughts: So, not much mystery here, since I gave you the BLUF (i.e., "... it tasted great..."), but I'll expand just a little... There were not any exotic ingredients in this soup (unless you count the packet of ranch dip mix), just stuff you will find in literally every grocery store at reasonable prices. And, other than dicing the jalapeños and bacon (which you could probably both buy in pre-diced form, if you were feeling particularly "lazy"), there really is no prep time required for this soup. Yeah, you have to sauté the bacon/peppers and stir a bit while it is coming up to a boil, but it took very little attention, as I stirred with one hand and played cell phone games with the other. ;-)

One of my favorite things about this soup was how well-rounded it was. The taste was rich, salty, smokey, and hit the savory target perfectly. I personally would have liked a little more spice, but that is just a function of how spicy the jalapeños are from shopping trip to shopping trip. The texture was spot-on, giving me a nice creamy broth to go with the hearty beans and corn and the chewiness of the bacon; every spoonful was heaped with goodness! I am not usually a fan of corn in my soups, but I can't imagine this soup without it.

Potential Improvements? I am not sure I would change a thing, particularly since keeping it a little more mild has broader appeal, and I can always add hot sauce to my personal bowl in the future.

Polling the Fam: I loved this one (duh!), and I can't wait to make it again. Becky was the only other guest for this dish. She liked it but thought there was too much bacon (is there such a thing?!) and that it could have used even more beans and corn.

Verdict: Loved it! (5 stars)

Sunday Soup #66: Slow Cooker Chicken and Green Chile Soup

Happy National Hot & Spicy Food Day! This week, in honor of this auspicious occasion, I figured I'd make a recipe that promised to put a touch of fire on the tongue... I found this one a few months ago, and today was the perfect excuse to give it a whirl!!

This recipe came from: http://www.eatyourselfskinny.com/slow-cooker-chicken-and-green-chile-soup/

*Pic 1 - http://www.eatyourselfskinny.com/slow-cooker-chicken-and-green-chile-soup/

Variations from Recipe as Written: Other than making a few garnishes/sides (like cotija cheese and tortillas) available that weren't strictly called for by the recipe, I didn't depart from the recipe at all.

General Thoughts: If you've been a reader of my soup posts for any length of time, you may know that I often avoid soups like this one because I feel like they all come out tasting the same. I feel like all the taco soups, chicken tortilla soups, etc. I've tried have all had a very similar taste profile, and it is not a taste I particularly enjoy. I chose this soup because I was hoping for some good spice, and I was crossing my fingers that it would bring something new to my bowl.

*Pics 2 & 3 - Pictures from when I made it

I'll get to the taste in a moment, but first the prep... Super duper easy! This one was even easier than the last soup I made (Sunday Soup #65), and even less expensive, so definitely a win-win there. There was basically just one step: put all the ingredients in the Crock Pot. LOL A very little bit of chopping (on the onions and celery) would be required, unless you are like me and buy the pre-chopped veggies. I am a big baby, and chopping onions make me cry, so I just bought the pre-chopped celery and onion mix at Safeway. :-)

The taste of this soup was just good... It was unlike most of the other Mexican soups I've ever had in that it had a terrific balance of vinegar and spice (due to the jar of green salsa) and was otherwise well-flavored (e.g., salt, oregano, cumin). Left to my own devices, particularly in honor of Hot & Spicy Food Day, I would have gone full-throttle on the heat. But, I used mild diced chiles instead of hot, and then chose a "hot" green salsa we normally enjoy (Mrs. Renfro's Jalapeño Green Salsa) to give it more "kick." The result was a heat level that Hunter and I both found to be just mild-to-medium, but it was still spicy enough that non-fire eaters should find it deliciously piquant.

Potential Improvements? Hard to improve this one but, as I said, if I was making it again for an audience that liked things fiery, I'd use the hot diced green chiles in addition to the hot green salsa.

Polling the Fam: I liked this one very much and would eat this as a "tortilla soup" any day of the week! Becky had to take some to go, as she was headed to work, but texted me and said, "The soup was super good!" I asked her to be more descriptive, but she never texted back, so I am going to assume she was rendered speechless by the yumminess. Hunter had two bowls, said it was good, and felt the cotija cheese greatly contributed to the soup's taste. Even Fox had multiple bowls, saying it was good and that he enjoyed the "medium" spice level.

Verdict: Loved it! (5 stars)

Sunday Soup #64: Green Gazpacho

A hot summer evening, a friendly dinner party, a refreshing cold soup, and... MURDER?!?! Well, not premeditated, so maybe just a little attempted negligent manslaughter? So, lesson learned... When you are naming off ingredients in the soup, and you forget to mention one ingredient, and that is the one ingredient that your wife is very allergic to, so your wife then eats a bowl of it and spends the rest of the evening fighting anaphylactic shock, it can put a damper on the night. But, hey, the soup was great!!

This recipe came from: This recipe is not online; I got it from a terrific cookbook called "Paleo Soups & Stews: Over 100 Delectable Recipes for Every Season, Course, and Occassion" by Simone Miller (https://www.amazon.com/Paleo-Soups-Stews-Delectable-Occasion/dp/1628601078/ref=sr_1_1?ie=UTF8&qid=1532398987&sr=8-1&keywords=paleo+soups+and+stews)

*Pic 1 - From "Paleo Soups & Stews: Over 100 Delectable Recipes for Every Season, Course, and Occassion" by Simone Miller

First, the recipe (since you can't find it online):

• 2 English cucumbers (about 1.5 pounds), halved lengthwise and roughly chopped
• 1.5 pounds of green grapes, plus more for garnish
• 1 avocado, peeled, pitted, and quartered
• 1 small shallot, chopped (about 1/4 cup)
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup white wine vinegar
• 1 tsp salt
• Handful of mint leaves, roughly chopped, plus more for garnish
• 1/4 cup salted roasted almonds, finely chopped, for garnish

1. Place all of the ingredients except the almonds in a blender and blend until smooth.
2. Refrigerate for at least 2 hours, until very cold.
3. Serve the chilled soup topped with sliced grapes, almonds, mint leaves, and a drizzle of olive oil.

Variations from Recipe as Written: I made 1.5 times the recipe. I followed everything else exactly.

General Thoughts: We had friends over for a casual dinner party, and I was looking for something to serve as a unique side (along side a main course of carnitas). It was 90+ degrees outside, and I know I always say, "Hot soup is great, even on a hot day," but this time I thought a cold soup might be a cool, refreshing change of pace.

This recipe calls for common ingredients, none of which were particularly expensive, and the blender did most of the heavy lifting on the prep. However, despite the simplicity of the recipe, the end result was elegant, with a surprisingly complex flavor.

*Pics 2 & 3 - Pictures from when I made it

This soup was a perfect choice for the hot Summer day, and it delivered on its promise to be cool, crisp, and clean. I was able to taste almost every ingredient in each bite: the fresh cucumbers, the sweet grapes, the savory garlic, the creamy avocado, the smooth shallot, and the rich olive oil. It was beautifully balanced!

The consistency was also a nice surprise, as the dish felt more substantial than I expected from a blended soup. As I mentioned, I made it as a side dish (actually, more of a bonafide soup course, since the main course ran a little late), so we served it in smaller mugs rather than full bowls. So, while a big bowl of it would have gone down just as well, a mug-full perfectly hit the spot.

Finally, a quick note about the garnishes (the sliced cucumbers, halved grapes, almonds, chopped mint, and olive oil drizzle)... They weren't vital to the soup's taste, but they added a lot to the presentation, provided some texture variety, and contributed greatly to my enjoyment of the dish.

Potential Improvements? This recipe was REALLY good the way it was, but my audience made a couple of suggestions... Someone suggested possibly add a jalapeño or two (to keep with the green theme and add a little spice). Another guest thought that adding a bit more acidity in the form of some lime juice could be a positive change, too. I, myself, sprinkled a little smoked paprika over one of my bowls, which added some additional savory depth, but I realize that might not be for everyone.

Polling the Fam: I loved this one, pure and simple... One of my favorites so far, and I will definitely make it again! Becky ate her cup and said, "I liked it... It was much better than I thought it would be. Hey, is anybody else's throat starting to itch?" (*She is allergic to avocados. Oops.) Hunter did not care for it, saying it tasted like thin guacamole... I think the concept of a cold soup just threw him for a loop. Lisa said, "This is possibly one of the best things I've ever put in my mouth." Moving on... Jayson liked it. Ken liked. Kim liked it. Trevor liked it. Ashley liked it. Basically, unless you are my weirdo oldest child, everybody liked it (even my allergic wife). :-)

Verdict: Loved it! (5 stars)

Sunday Soup #58: Slow Cooker Lentil Soup

Here you go, your second post of the week... It's rainin' soup up in here! LOL When I polled Facebook earlier in the week, people suggested New England clam chowder and lentil soup... I made the chowder on Sunday (https://soupersleuth.blogspot.com/2018/04/sunday-soup-57-contest-winning-new.html), and then the lentil last night...

This lentil soup turned out to be kind of special, actually... When I am eating to lose (or maintain) weight, I usually follow Weight Watchers (WW), which is what originally drew me to this recipe (because it claimed to by only 5 WW Smart Points per 1.5 cup serving, which is pretty good). But, WW recently revamped their point system, making many high-protein/low-fat food (like skinless chicken breasts, non-fat refried beans, and... wait for it... LENTILS) into zero point foods. With that change, under my current WW plan, this recipe is only 1 point per serving! For those of you who have never done WW, here's what you need to know: this soup is pretty dang healthy! But, how did it taste?

This recipe came from: http://pointsrecipes.com/slow-cooker-lentil-soup-5-smartpoints/

Variations from Recipe as Written: I used regular uncured bacon (rather than Canadian bacon) and, because of time constraints (hey, a guy's gotta work!), I put the diced bacon in the slow cooker with all of the other ingredients, rather than waiting until the 6.5-hour mark as the recipe suggested.

General Thoughts: This soup was really inexpensive and very easy to prepare. I chopped celery, carrots (I even used baby carrots so I didn't have to peel them), and an onion. Add a little dice on the bacon, and *boom* it was prepped; a grand total of about 10 minutes. Then, it was just turning on the Crock Pot and going to do something else for seven+ hours.

My apologies, but the website didn't actually have any pictures I could post for you, so you'll have to make due with my amateur pics.

*Pics 1 & 2 - Pictures from when I made it

I was prepared for this one to not be that good... For me, "healthy" WW recipes, especially soups, often lack flavor. Yeah, they're low in points, but usually not something I'd look forward to eating. So, imagine my surprise when, as it was cooking, it actually smelled good! The house filled up with the smells of bacon and thyme... those smells that promise a tasty, hearty meal.

I took the recipe's advice and used an immersion blender to purée a cup of the soup, then poured it back into the pot to thicken the mix, which made it a bit creamy and seem even more substantial.

Between the salt from the bacon, and the little bit of added salt, pepper, and thyme, it was actually  decently spiced. In general the soup was savory, filling, and at least as good as many lentil soups I've tried at restaurants. It was certainly much better than any canned lentil soup I've ever tried.

In short, this was a very solid selection that, when coupled with its ease of preparation and relatively healthy nature, is a big winner in my book.

Potential Improvements? Next time, I would double (at least) the bacon it calls for. Being that the only WW points in this one came from the bacon, even if I tripled it (which would be super yummy!), it would still only be 3 points per hearty serving! Come to think of it, using a good ham instead of bacon (ooo, and leaving the ham bone in while it cooks!) might also be quite tasty.

Polling the Fam: I liked it, obviously... The good flavor and the low, low WW points means I'll definitely make it again. Hunter said he thought it was good, even though he thought the texture was a little weird (he's never had lentils before). He was glad he didn't need to add a bunch of hot sauce or anything to it, and he said he'd definitely eat it again. Fox just was a bit more circumspect and simply said he didn't think it was his type of soup.

Verdict: Liked it. (4 stars)