Weren't we just making salads a couple of weeks (days?) ago? Here we thought it was Spring, but the cold weather came back in Central Oregon complete with snow, frost and ice this morning.
¡Qué lástima! Time for soups again...
We had some lentils leftover from the last time we made a vegetable-based lentil soup, so this time we decided to make soup with meat. We made some little tiny meatballs - albondigas - with some fresh, natural ground beef from Whole Foods. We didn't have any rice, oatmeal or breadcrumbs to add to them (which is unusual around this house) so we seasoned them instead with diced onions, powdered chipotle, salt, pepper and a little pinch of oregano.
The soup was made this time with a chicken stock base, the lentils (lentejas), carrots, potatoes, onions and celery. I also added a small amount (about 1 T) of diced jalapeño and 1/4 cup of diced tomatoes. We simmered the lentils first in water, and as it cooked away, we added the chicken stock and all of the other ingredients - vegetales, albóndigas, y sazón. It turned out to be a great cold weather soup which we ate for dinner tonight with warm corn tortillas and guacamole.
Now - cold weather, go away!
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