Farewell, Soup Month: 2 More Pots to Simmer!

empty soup bowl

Wait – National Soup Month isn’t over yet! Here are two more great recipes to try and enjoy. The first is a quick, richer twist on traditional chicken noodle soup, and the second, a hearty, vegan choice topped with sauteed onions. Both recipes are found in our Lehman’s Diamond Jubilee Cookbook. And even though soup month is about to be officially over, we’ll still be simmering pots of soup well into the springtime. Bon appetit.

In honor of Lehman's 60th Anniversary, we asked Lehman's employees, family members and customers to submit their best recipes. The results are delectable! Dedicated to our founder Jay Lehman, you'll find fun Lehman's facts and tips throughout the book.

In honor of Lehman’s 60th Anniversary, we asked Lehman’s employees, family members and customers to submit their best recipes. The results are delectable! Dedicated to our founder Jay Lehman, you’ll find fun Lehman’s facts and tips throughout the book.

Comforting Creamy Chicken Noodle Soup
From our Lehman's Diamond Jubilee Cookbook.
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Ingredients
  1. 1 qt. water
  2. 4 chicken bouillon cubes
  3. 3 c. uncooked egg noodles
  4. 1 can cream of chicken soup, undiluted (or 1 1/2 cups homemade)
  5. 1 1/2 c. canned chicken
  6. 1/2 c. sour cream
  7. small amounts of celery and/or carrots, diced (optional)
  8. minced parsley (optional)
Instructions
  1. In a large saucepan, bring water and bouillon cubes to a boil.
  2. Add noodles, celery and carrots.
  3. Cook, uncovered, until tender - about 10-12 minutes. Do not drain.
  4. Add soup and canned chicken; heat thoroughly.
  5. Remove from heat and stir in sour cream.
  6. Sprinkle with parsley before serving.
Notes
  1. This recipe can be easily doubled.
Lehman's Country Life http://blog.lehmans.com/
Spicy Lentil Soup (Vegan)
From our Lehman's Diamond Jubilee Cookbook.
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Ingredients
  1. 2 carrots
  2. 1 green pepper or hot pepper
  3. 1 onion
  4. 2 tomatoes or 1 pt. canned tomatoes
  5. 5-8 cloves garlic, peeled and left whole
  6. 1 1/2 c. orange lentils
  7. 5-6 c. water
  8. 1 vegetable bouillon cube
  9. 2 tsp. cumin
  10. 1 1/2 tsp. salt
  11. 1/4 - 1/2 tap. cayenne pepper (to taste)
  12. 1/2 onion, chopped
  13. 1 T. olive oil
Instructions
  1. Chop carrots, pepper, onion and tomatoes in large chunks.
  2. Put in a large soup pot with garlic cloves, lentils, water and bouillon.
  3. Bring to a boil, cover and boil 20-30 minutes, without stirring.
  4. Cool slightly and puree.
  5. Return to pot and add cumin, salt and cayenne pepper.
  6. Simmer 10 minutes, stirring occasionally, to blend flavors.
  7. In a separate pan, fry the 1/2 onion in olive oil, until toasty brown.
  8. Float onions on top of soup.
Notes
  1. Serve with lemon wedges to bring out flavor.
Lehman's Country Life http://blog.lehmans.com/