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Soups to warm your insides

When it's so cold outside like it is here in New York, nothing can warm your insides better than a hearty bowl of soup. Aliza Green cooks some soup with recipes from her new cookbook dealing exclusively with beans. And it's call just that, "Beans."
/ Source: TODAY

When it's so cold outside like it is here in New York, nothing can warm your insides better than a hearty bowl of soup. Aliza Green cooks some soup with recipes from her new cookbook dealing exclusively with beans. And it's call just that, "Beans."

Faki (Greek Lentil Soup)
(Vegetarian Option)

Serves 6 to 8

Ingredients1 pound (2 cups) dried brown lentils4 quarts Light Chicken Stock 2 cups chopped onions1 cup diced carrots1 cup sliced celery1 tablespoon chopped garlic1/2 cup tomato sauce, purchased or homemade1/2 cup extra-virgin olive oil1 tablespoon crumbled dried oregano, preferably GreekSalt and freshly ground black pepper1/4 cup fresh lemon juice (from 1 to 2 lemons) or red wine vinegar

Directions1. Place the lentils in a large pot with the Light Chicken Stock and bring to a boil.  Reduce the heat and simmer for 1 hour or until tender.

2. Add the onions, carrots, celery, garlic, tomato sauce, olive oil, oregano, and salt and pepper to taste.  Cook for 30 minutes longer, or until the soup is slightly thickened.

3. Just before serving, stir in the lemon juice or vinegar.  Divide among soup bowls. 

Moroccan Golden Split Pea and Pumpkin Soup
(Vegetarian Option)

Serves 8

3 quarts Rich Chicken Stock1 quart cold water1 pound (2 cups) dried yellow split peas3 bay leaves1/2 cup olive oil2 large onions, chopped1 tablespoon ground cinnamon1 tablespoon ground ginger2 large pinches of saffron threads, crumbled2 pounds peeled and diced red pumpkin, butternut squash, or calabazaSalt and freshly ground black pepper

1. In a large soup pot, combine the Rich Chicken Stock, water, yellow split peas, and bay leaves and bring to a boil. Skim off and discard any white foam that forms on the surface. Reduce the heat and simmer for about 1 hour, or until the split peas become tender.

2. In a separate pan, heat the olive oil over medium heat. Add the onions, cinnamon, ginger, and saffron. Cook until the onions are softened but not browned. Add this mixture to the soup along with the pumpkin cubes. Simmer for 30 minutes longer, or until the pumpkin is quite soft. Remove and discard the bay leaves. Season to taste with salt and pepper and serve.