Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Lentil Soup

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Nothing says comfort like a bowl of delicious lentil soup! Hearty, flavorful, and packed with plant-based protein and fiber.  This soup is perfect for busy weeknights or cozy weekends. 


Lentil Soup
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Servings
8 1 cup servings
Servings
8 1 cup servings
Lentil Soup
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Clean and prep your area.
  2. In a large Dutch oven, heat oil over medium heat. Stir in carrots, garlic, celery and onion. Cook until vegetables are soft and lightly golden, 5 to 7 minutes.
  3. Stir in tomatoes, tomato paste, thyme, cumin, salt and pepper. Cook for 2 to 3 minutes making sure all the paste is dissolved into the soup.
  4. Stir in vegetable broth, water and lentils. Bring to a boil. Cover, reduce heat to medium-low, and cook until the lentils are tender, 35 to 40 minutes.
  5. Stir in kale and cook for 7 minutes.
  6. Serve and ENJOY!!
  7. Tips: This Lentil Soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.
Recipe Notes

Lentil Soup Nutrition Facts Serving size 1 cup servings per container 8 Amount per serving Calories 200 % Daily Value Total Fat 9 g 12 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 540 mg 23 % Total Carbohydrate 25 g 9 % Dietary Fiber 8 g 29 % Total Sugars 8 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 91 mg 8 % Iron 4 mg 20 % Potassium 707 mg 15 %

Pinto Bean Soup with Lime Crema

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This hearty soup is made with ingredients you probably already have in your pantry! This recipe is delicious and nutritious on its own, but you can also top with your favorite fresh ingredients such as diced tomatoes, chopped jalapeno, and sliced avocado!


Pinto Bean Soup with Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Pinto Bean Soup with Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. In a blender or food processer, blend at least 1 cup of pinto beans until smooth. You can blend more pinto beans for a creamier soup.
  2. To a large pot, add garlic and olive oil over medium heat. Let cook for about 3 minutes.
  3. To pot, add chopped onion. Let cook until translucent.
  4. To pot, add chili powder, cumin, oregano, and cayenne pepper. Stir to combine.
  5. To pot, add blended pinto beans, whole pinto beans, canned tomatoes and chilies, corn, and vegetable broth.
  6. Bring to a rolling boil, then reduce heat to a simmer. Let simmer for 20 minutes, or until the whole beans are fully cooked.
  7. While the soup is simmering, to a small bowl add the yogurt and lime juice. Stir to combine. You may add a teaspoon of water at a time until you reach the desired consistency.
  8. Serve soup in a bowl with 2 tablespoons of lime crema drizzled on top. You may also top with your favorite toppings such as low-fat shredded cheese, pico de gallo, or avocado. Please note that these recommended toppings are not included in the nutrition information.
Recipe Notes

Italian Wedding Soup

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Our updated version of the classic Italian Wedding Soup is the perfect easy weeknight soup to pull together for your family!


Italian Wedding Soup
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Servings
10 1 cup servings
Servings
10 1 cup servings
Italian Wedding Soup
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. In a large pot, brown the beef and pork together over medium heat. Add parsley, 1 tablespoon of garlic, oregano and black pepper. Once meat is completely cooked, remove and set aside.
  2. Using the fat from the meat, sautee the onion, celery, carrots, and remaining garlic. Once vegetables are softened, add in the broth and bring to simmer.
  3. Add in the pasta and let simmer for 5-6 minutes. Add in the kale and browned meat let simmer for 4-5 minutes.
  4. Serve topped with parmesan cheese.
Recipe Notes

Black Bean Soup

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Here is a simple and yummy recipe for Black Bean Soup. Using an electric pressure cooker this is a one-pot dish that cooks in under an hour. Next time you need to warm up give this soup a try.


Black Bean Soup
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Servings
10 servings
Servings
10 servings
Black Bean Soup
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Servings
10 servings
Servings
10 servings
Ingredients
Servings: servings
Units:
Instructions
  1. On the sauté function of an electric pressure cooker add the olive oil, onion, garlic, carrots, and celery to the inter pot and sauté for 5 to 7 minutes.
  2. Add Chicken stock, dried black beans, chili powder, and dried oregano. Stir to combine.
  3. Place the lid on the electric pressure cooker. Set it to manual and set the time for 35 minutes. Once the time is up let the pressure cooker naturally releases pressure for about 10 minutes.
  4. Remove the lid and stir. Top each serving with 2 teaspoons of cheese and a slice of avocado.
Recipe Notes

Creamy Hamburger Potato Soup

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CREAMY + CHEESY – You don’t want to miss out on this loaded potato soup. It’s full of protein and creamy enough to satisfy your cravings!


Creamy Hamburger Potato Soup
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Servings
12 2 cup servings
Servings
12 2 cup servings
Creamy Hamburger Potato Soup
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Servings
12 2 cup servings
Servings
12 2 cup servings
Ingredients
Servings: 2 cup servings
Units:
Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Brown ground beef with yellow onion in a dutch oven or soup pot. Remove from pan and reserve for later.
  3. Add diced potatoes to the pot with salt, pepper, and cajun seasoning. Saute for 3-5 minutes.
  4. Add chicken broth to pot, bring to a boil, and cook potatoes until soft.
  5. Using a potato masher, mash potatoes until they reach your desired consistency.
  6. Add cooked ground beef, milk, ½ cup of shredded cheese, and ¼ cup of green onion.
  7. Simmer for about 30 minutes or until ready to serve.
  8. Serve garnished with remaining cheddar cheese and green onion.
Recipe Notes