Soup Challenge Number One: Red Lentil Soup

I have been eating a lot of canned soups lately because they are low in calories and very filling, but I've been thinking-I really need to make some homemade soups and freeze them for quick use later. And so it begins: my personal soup challenge. I will make my own homemade soups, portion them and freeze them for future consumption. How can I go wrong? A little work here and there, a quick trip to the freezer, and presto: instant good for me food when I need it.

I don't know if this is anything anyone would be interested in doing....if so, let me know and I will structure it as a monthly or bi-monthly blogging challenge. I hope to make soups and continue to blog about my adventures.
Red Lentil Soup
Adapted from Today's Diet and Nutrition September/October 2008
Serves 4

3 Tablespoons olive oil
1 onion, finely diced
1 Tablespoon fresh ginger, grated
1 Tablespoon cumin, ground
2 carrots, peeled and grated
1 cup red lentils
4 cups water or vegetable stock
2 red onion, finely sliced

Put 1 Tablespoon of olive oil into a large saucepan and add the onion, ginger, and cumin. Cook over a medium heat until the onion is soft and transparent. Add the carrot, lentils and stock. Bring the soup to a boil, then reduce to simmer. Cook for 30 minutes, or until the lentils have completely disintegrated.

Meanwhile, heat the remaining olive oil in a frying pan over medium heat and add the red onions. Cook until the onions are caramelized. Cool, cover or refrigerate to reheat and serve later. Top with a spoonful of caramelized onions.

Note: Any lentils can be substituted for red lentils.

Calories: 312

Corn Chowder

It was unseasonably cool outside today, and when I went outside in the late afternoon, the only thing I could think was "soup". So today was the day of Corn Chowder. This recipe comes from The Joy of Cooking. I have included both the original recipe, and then the changes that I generally make.

Saute slowly until lightly browned:

1/2 cup chopped salt pork
Add and saute until golden brown:
3 Tablespoons chopped onion
1/2 cup chopped celery
3 Tablespoons chopped green pepper
Add and simmer:
1 cup diced pared raw potatoes
2 cups water
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 bay leaf
When the potatoes are tender, in about 45 minutes, combine until blended, bring to the boiling point, and add to the above:
3 Tablespoons flour
and:
1/2 cup milk
Heat about 5 minutes and add:
1-1/2 cups hot milk
2 cups whole-kernel corn
Reheat but do not boil the soup. Serve it sprinkled with
Chopped parsley

* * *

My changes:

• I like to use bacon in this recipe. I saute 4-6 pieces in the bottom of a large dutch oven. Then I add green pepper, onion and a garlic clove. I always add way more onion to this soup.
• I usually omit the celery (if I feel too guilty about that, I add celery seed sometimes).
• If I have lots of time, I add the raw potatoes as called for. If I don't, I partially cook them in the microwave and throw them in with bacon when it is browning.
• I enjoy adding grated cheese to the soup after it is done cooking.
• Canned corn works well in the recipe, but frozen or fresh is awesome!