As the weather is getting colder, there is nothing like having a big pot of soup on the fire. This is my version of lentil soup but feel free to play around with the vegetables you put in!
This soup is so filling you don’t need much else for dinner! Fish chowder might intimidate people and is usually very heavy and fattening. This is my lighter and healthier version and I promise if you buy fresh fish, there is nothing fishy about this soup.
Here is an amazing trick for vegetable stock. Save all the scraps of fresh food that you would normally throw out every week (example: sweet potato peels, tops of onions, leaves of celery, stems of herbs and put it in a large pot and boil for 2 hours, salt to taste and there you have it! The more vegetable scraps the better its flavor!) You can do this and freeze it, you can do it with turkey necks and chicken or beef bones to add more flavor but it is the best! Then you can strain it and freeze it or strain it right into this soup!
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.
This soup is so hearty and great if you are having a crowd on a cold day. I put regular dried black beans in and they were fully cooked within 2 hours.