We recently had some terrible ice storms that left us stranded in our home. It was a perfect day to make a hearty soup to warm and fortify us. This soup is easy to make from what you have on hand in your pantry and can be modified easily to suit different tastes.
With more cold weather coming before Spring is officially hear, try out this soup and making a simple yeasted bread to go with it. It’s a lot of fun to spend a day in the kitchen when it’s nasty outside – and it will keep your house warm and cozy all day long.
I hope this soup will help provide you some warmth on those coldest of days.
-Mark McGinley, Executive Producer, Slice of Life Show
Soup and Bread for a Rainy Day
1 tbsp olive oil
1 tbsp minced garlic
½ large onion
1 lb ground chicken
1 tsp ground pepper
1 tsp salt
1 cup lentils
1 can kidney beans
1 can whole kernel corn
1 can fire roasted tomatoes
3 cups chicken broth
1 tbsp lemon juice
1 tbsp creole seasoning (Cajun’s Choice)
Grated Swiss or sharp cheddar cheese
Dollop of sour cream
To start, I put some olive oil in a Dutch oven set to medium high and fried up the ground chicken, onions, and garlic, seasoning lightly with salt and pepper. I placed the remaining ingredients in the Dutch oven and brought everything to a boil, then I turned the heat down to simmer for 40 minutes. I start with 1 tablespoon of Creole Seasoning, but you can add more if you like it spicy. For people who like it hot, I add an additional tablespoon of Sriracha. Add any kind of vegetables that you have on hand either fresh or canned. To serve, add your choice of toppings. This soup goes great with a loaf of freshly baked bread.
Simple White Yeasted Bread
Yeilds 2 large loaves
Slightly adapted from AllRecipes
This bread is really great for a day that you are just hanging out at home in your jammies and the rain or snow is coming down outside. It uses basic ingredients and calls for a little kneading, which is really therapeutic and relaxing.
Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
This recipe has you brush on egg and make slits in the bread earlier then other bread recipes typically will ask you to do this step. It’s important to do it before rising because the dough will easily deflate if you handle it later.
The egg wash makes a very crusty outside, perfect for dipping in hot soup.
More great bread recipes to try: