The last week of blisteringly cold weather has really put me in the mood to make soup, but I suppose that is an every-weekend feeling this time of the year. But with an extra chill in our home due to the extreme cold, a warm bowl of soup was a welcome comfort at the table.
We received our last vegetable CSA box of the season on Thursday, and the selection was truly the flavors of deep winter – lots of storage veg to hold us for the next few weeks. Our fridge is now stocked with lots of potatoes, carrots, onions, turnips, parsnips, salsify, cheese and eggs to fill our bellies with hearty fare. After that, I’ll have to return to buying all my produce at the store, and while I feel sad about that, I’m grateful that we’re able to feed ourselves fairly exclusively on local veg for 8 months of the year, and year-round with local meats.
This lentil soup may be my favorite soup that I make. It is hearty, chunky, and I like to add a little siracha sauce to add a little spicy kick. The white wine, tomatoes and herbs complement the earthy lentils very well, and a little red wine vinegar at the end brightens the whole pot.
6 Weight Watchers Points per serving
2 large carrots, peeled and diced
1 large onion, diced
3 cloves garlic, minced
2 stalks celery diced, leaves reserved and minced
1 bunch chard, leaves torn into bite-size pieces & stems diced
1 T butter
3/4 c white wine
3 bay leaves
1 tsp dried thyme
1 tsp fresh ground black pepper
1 T smoked paprika
1lb dried lentils, rinsed
7 cups chicken stock
2 cups italian tomato sauce (jarred is fine)
2 cups water
1 smoked turkey thigh, skin and fat removed
salt to taste
1 T siracha sauce, or to taste
1 1/2 T red wine vinegar
- Heat large soup pot over medium heat. Add butter, onions, celery, chard stems, carrots, and garlic and saute for 5 minutes. Then, add the white wine and cook for another minute.
- Add bay leaves, thyme, pepper, lentils, chicken stock, tomato sauce, water and turkey thigh. Bring to a simmer, and cook for about an hour, or until lentils are tender, stirring occasionally. When lentils are tender, season with salt and siracha to taste. Remove the turkey thigh and set aside to cool.
- Turn off the burner, and fold the chard leaves into the pot. Let the soup sit for a couple minutes until the chard is wilted. Taste and adjust seasoning. Stir the red wine vinegar into the pot.
- Remove the turkey meat from the bone, and chop, then add to the pot of soup, stir and serve.