Tomatoes serve as the base for many of my favorite soups. There are so many canned varieties these days along with different preparations - chopped, diced, crushed, pureed. My favorite variety as of late are the fire-roasted tomato products from Muir Glen. The smoky flavor and slight charred pieces add amazing depth and color to the finished product. For this particular recipe, I chose the Muir Glen's fire-roasted chopped tomatoes with roasted garlic. The recipe already calls for garlic but because I love garlic and the amount in each can isn't overpowering, I didn't alter the recipe. Make it vegetarian by substituting vegetable broth.

TOMATO-LENTIL SOUP

Adapted from:  The Biggest Loser Recipes

Serves:  6 (3/4c. servings)

Prep Time:  30 minutes start to finish

1/2 c. dried green lentils (don't use french lentils - too delicate for this preparation)

4 c. chicken broth

1 T. olive oil

1-1/2 tsp. yellow mustard seeds

2-15 oz. cans Muir Glen Fire-Roasted tomatoes with fire-roasted garlic*

3 T. peeled, finely chopped fresh ginger

1 tsp. chopped garlic (I use the jarred chopped garlic from Trader Joe's)

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. ground turmeric

Pinch cinammon

Pinch (generous) cayenne powder

Wash the lentils and drain well in a sieve. Add the lentils and 1-1/2 c. broth to a small saucepan. Bring to a boil, reduce heat, and simmer lentils over very low heat until they are tender, but still retain their shape, about 20 minutes.

Meanwhile, heat the oil in a heavy, large saucepan over medium-high heat until hot but not smoking. Add the mustard seeds and cook, stirring, until the seeds just begin to pop. Carefully add the tomatoes, ginger, garlic, coriander, cumin, turmeric, cinnamon, and cayenne. Simmer until the spices are fragrant, about 4 minutes.

Carefully transfer the tomato-ginger mixture to the bowl of a food processor or blender jar*. Process or blend until smooth. Return to the saucepan and add the cooked lentils an the remaining cup of broth, stirring to incorporate. Bring to a boil, stirring occasionally. Season to taste with salt.

OPTIONS: I stirred 1 tsp. of coconut oil into my portion which added an incredible creaminess. Garlic oil or wasabi oil would also be a nice addition.

* I skipped this step and used my hand emulsifier directly in the saucepan. Why dirty up a blender if you don't have to!

Rainy Day Soup pilot post

Another autumn has descended on my hometown, Seattle, Washington. The cool, crisp, sunny days have become what they always do - a mess of flying leaves, damp air and people running from place to place with huddled shoulders.

For me, winter is but a bridge from summer to summer. I don't ski, snowboard, or drive very well in the snow. Rain makes my lawn green for the only seasons that matter. The only thing that keeps me from moving south with the birds is the chance this weather affords me to bring out my crock pot and my vast soup recipe collection. I don't just like soup, stews, chowders, chilis. I crave it. My bones crave it.

I started the season off with a favorite slow cooker vegetable soup. It's easy to doctor and freezes very well. I usually a handful of protein when I bring it to work for lunch. Spicy chicken sausage, chopped smoked turkey and steak all work well.

Old-Fashioned Vegetable Soup
Adapted from "Fresh from the Vegetarian Slow Cooker"
Serves 4-6
Cook Time: 8 hours low/4 hours high

1 T. olive oil
2 medium-sized carrots, chopped
1 medium-sized onion, chopped
1 celery rib, chopped
2 small red potatoes, left unpeeled, diced
1/2 small red pepper, seeded, chopped
4 oz. green beans, ends trimmed, cut into 1-inch pieces
1 large garlic clove, minced
1 can (15 oz) small white beans or garbanzos, drained, rinsed
1/2 c. frozen green peas
Salt and freshly ground pepper

Place the oil, carrots, onion, and celery in a 6 quart slow cooker, cover and cook on High to soften slightly while you assemble the remaining ingredients.

Once prepped, add, the potatoes, bell pepper, green beans, garlic, and stock to the cooker; cover, and cook on Low for 8 hours.

About 30 minutes before you're ready to serve, add the beans and peas and season with salt and pepper. Serve hot.