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[quote=Anonymous]We are a soup family.  I have a handful of tried-and-true healthy and filling soups I make at least once every two weeks.

Spicy Brown Lentils

Saute diced onions in a soup pot.  While onions cook, put together a spice mix: teaspoon cumin, teaspoon coriander, teaspoon cinnamon, half teaspoon cayenne, minced garlic.  When onions are brown, throw in the spice mix, stir until fragrant, add lentils and water.  Simmer for 30 mins.  After 30 mins, add a can of diced tomatoes pureed in food processor with lower part of bunch of cilantro (keep the leaves).  Simmer 10 more minutes.  Turn off the heat, add two tablespoons lemon juice and diced leaves of cilantro, salt and pepper. Better the next day.

Orange Lentils and Apricots

In a soup pot, saute diced onions with a handful of diced apricots (put in a fridge for a few minutes then dice in food processor).  When brown, toss in some minced garlic.  When fragrant, add orange lentils, salt and water.  Simmer for 20 minutes.  After 20 minutes add a can of pureed diced tomatoes, teaspoon thyme, teaspoon cumin.  Simmer 10 more minutes.  Turn off the heat, add diced parsley and lemon juice.

Chipotle Black Bean

If you're ambitious and cheap, use dried beans (soak day before).  If not, use canned, works perfectly fine but dry and cooked is more flavorful.

Saute onions in a soup pot. While they are browning, prepare the spice mix: teaspoon cumin, teaspoon coriander, teaspoon chili, teaspoon cinnamon, minced garlic. When onions are browned, dump in the spice mix and stir till fragrant.  Add cooked black beans and their soaking water, or canned black beans, drained, and add water. If using canned, no need for salt.  Simmer 20 minutes.  Then add a can of diced tomatoes pureed with lower part of bunch of cilantro and two chipotle peppers in adobo sauce (Hispanic food aisle in any supermarket). Simmer 10 minutes. Turn off the heat, add lemon juice and diced tops of cilantro.

My 3 year old BEGS for this black bean soup!!
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