Does anyone else have an insane obsession with soup? I eat canned soup (I’m not ashamed.) store bought deli soup, Panera bread soups, the ultra amazing Zuppa Toscana from Olive Garden ( I’ll be sharing my homemade version shortly so stay tuned!) chilis, chowders, pho, ramen etc. I love anything with a broth base.
I love the way flavors develop the longer soup sits and I especially love how you can practically throw anything in it and call it a day. Soups are great for a quick and easy meal prep or when you need to make a few dollars stretch throughout the week.
As a kid, my favorite was my papa’s oxtail stew and my mothers chicken and dumplings.
Fost of my childhood, I was pretty confused about what an oxtail even was. Was it really an ox? Was it really the tail of an ox? I didn’t really care too much to seek out the answer. The only thing that mattered to me was how good it tasted every time I went back to visit my papa.
He always had this raggedy old pot where the handles had fallen off and the bottom was scratched beyond recognition. Was the inside of the pot supposed to be black or silver?
It sat on top of this stove where the where one burner didn’t work and the other got way too hot and would burn your food the minute you sneezed.
But what came out of that raggedy old pot was second to none. Hearty oxtails that fell off the bone into a flavorful broth with tomatoes, okra and potatoes. It doesn’t get any more southern than okra and potatoes, right?
In my adult life, I have tried to replicate both my mother’s and papa’s recipes though I come close, it just doesn’t quite taste the same as theirs.
This soup is full of pantry staples. If you’re a plant based enthusiast like me, then the only thing you may actually need is the lentils. For my bonafide vegans, well I am sure you have a bag or two of lentils just waiting.
Lentils have actually grown to be one of my favorite legumes and it beats the flavor of quinoa on any day. Lentils are tender, versatile and absorb flavor so well. you can check out my BBQ lentil loaf recipe here
Make this quick and easy lentil dish with the fridge staples you already have
- 1 1/2 cups lentils
- 8 cups vegetable stock
- 1 yellow onion, diced
- 2 tsp minced garlic
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups chopped collard greens
- 4 yukon gold potatoes, diced
- 1 tbsp onion powwder
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- olive oil
In a large pot on medium heat, drizzle olive oil. Add onions and garlic and simmer until translucent.
Pour vegetable stock into the pot and turn the heat on high. Bring stock to a boil and add lentils, carrots, and celery. Reduce to medium heat and cook lentils for 20 minutes, stirring occasionally. Add the potatoes, onion powder, garlic powder, turmeric, and cayenne pepper. Continue to cook on medium heat until the potatoes are tender.
Add your collard greens to the pot and simmer for 10 minutes.
Reduce to low heat. Salt and pepper to taste and enjoy!