Pulling this one out of the archives because well, it’s soup
season!

I don’t know about you all, but while we haven’t had a real cold
season, all of the misty, rainy days – those days that make you
want to curl up and watch a movie – are also the perfect days for a
pot of chili or soup.
Soups can be so simple and healthy; AND you can make them
ahead of time. Throw a soup together in the crockpot and dinner
is served! It is the perfect solution for nights when you get home
late from work, a meeting runs over, or you are playing taxi driver
to and from the kids’ sporting events.
These soups are the full recipes. If you are in need of recipe
directions for the crock pot versions, reach out to Lindsey!

Hearty Lentil & Black Bean Soup with Smoked Paprika

1 tbsp olive oil
1/2 large onion, chopped
2 large stalks celery, diced
2 cloves garlic, minced
2 tsp smoked paprika
2 bay leaves
1 can diced tomatoes
1 cup dried brown lentils
4 3/4 cup low-sodium vegetable, divided
3 cups of water
1 can organic black beans, drained and rinsed
1/4 cup chopped parsley
Salt and pepper to taste.
Heat olive oil in a large saucepan set over medium heat. Add
onions and celery and cook, stirring occasionally, until the
vegetables are beginning to soften, 6 to 7 minutes. Add garlic,
smoked paprika, and bay leaves and sauté for 30 seconds.
Stir in diced tomatoes with juices, lentils, 3 cups vegetable or
chicken broth, and 3 cups water. Increase heat to medium-high
and bring the mixture to a boil. Reduce the heat slightly and cook,
stirring occasionally, until lentils are tender, 25 to 35 minutes.
Remove from the heat and let cool for about 10 minutes. Remove
and discard the bay leaves. Transfer half of the lentil mixture, half
of the black beans, and 3/4 cup vegetable or chicken broth to the
bowl of a blender or food processor. Pulse until combined, but not
pureed. It should be a chunky texture. (Make sure soup is not hot
when you blend it.)
Pour the blender mixture back into the lentils in the saucepan,
along with the remaining 1 cup of chicken broth and remaining
black beans. Stir and reheat over medium heat. Stir in parsley.
Season with salt and pepper to taste. Serve.
** I will also add zucchini to this recipe and serve topped with
sliced avocado and hot sauce.**

Zucchini Cashew Soup

1 large or 2 small zucchini, cut into chunks and steamed
1/4 cup raw cashews
Pink Himalayan salt
Herbal seasoning or fresh herbs, like basil or dill (optional; to
taste)
Steamed vegetables (for a chunky soup)
Soak cashews in enough water to cover for 1 hour; drain.
Combine cashews, zucchini, salt, and seasonings in blender and
mix until smooth, adding water as needed for desired consistency.
Pour into a saucepan and reheat gently, but do not boil.
For chunky soup, add steamed chopped vegetables of your
choice. Can also be served cold

As always, feel free to reach out to me with questions on my website, LindseyFisherNC.com or connect with me on social media @LindseyFisherNC

Red Pepper Soup

White wine, 16 fl oz
1 med onion
5 red peppers
2 cups diced celery
1 minced clove of garlic
2 ripe plum tomatoes
¼ cup tomato paste
2 cups of vegetable broth
2 tbsp dried thyme
1/4 tsp. ground white pepper and ground cumin
Heat wine in a large heavy soup pot over medium heat.
Add onion, red peppers, and celery. Cook and stir for 3 minutes.
Add garlic and cook for 2 more minutes.
Add tomatoes, tomato paste, and broth; cover and bring to a boil.
Reduce heat and simmer for 25 minutes. Puree soup in a food
processor or blender. Return to the pan to heat & add seasonings.
Enjoy!

Don’t forget to add The Brew Chef’s seasonings or Hot Pepper, Hopzalt salt and my favorite is the Black Garlic. It gives everything a little kick! www.LKNConnectcommunity.com- The Brew Chef.
Lindsey Fisher -
Lindsey Fisher –

Lindsey is an influential professional with 14 years of experience in esteemed leadership roles within the wellness industry. She is a devoted mom, wife, and friend with a strong Christian faith who strengths lie in relationship development, balanced living and giving back to her community. She is profoundly knowledgeable in human physiology, nutrition, lifestyle disease, stress management and successful work-life integration.

Lindsey has an innate ability to easily connect with her clients and provide customized programming to achieve established goals. She has built her business based on an exceptional knowledge of interpersonal connections and integrated health solutions for her clients. She has taken her experience and knowledge to the next level to effectively collaborate on marketing solutions for her clients and companies in the wellness industry.

Lindsey currently offers speaking engagements, workshops, accountability programming, and one-on-one coaching.

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