Moose Drool Soup

 

 

My delicious

 

Okay, I realize the very concept of “moose drool” sounds disgusting on the surface, but hear me out.  You start with your basic lentil soup recipe, add beer to your stock, and then toss in a couple other special ingredients.  In this case, I used “Moose Drool” beer, which is delicious brown ale from Montana made by the Big Sky Brewing Co, and thus the name for my soup.

 

Lentil soup is good for you.  Not only is it chock full of good veggies, but the lentils themselves contain important B vitamins, are high in protein, and contain lots of cholesterol-lowering fiber. Lentils are also low on fat and calories—in fact, a cup of cooked lentils contain only 230 calories.  Yet perhaps the best part of lentils is they are easy to cook and absorb flavors better than many other legumes. (Source for health benefits:  World’s Healthiest Foods).

 

Take a bite of lentil soup.

With or without beer, this soup tastes delicious.

Even without beer in it, lentil soup is a hearty, delicious tasting soup that works great for lunch or dinner.  Add a salad, a biscuit, or few crackers and it makes the perfect meal—one that won’t blow your diet.

 

There’s no doubt lentil soup purists may have trouble understanding beer as an ingredient for this recipe.  Most lentil soup ingredients include water, chicken or veggie stock as the liquid base.  However, I like to experiment with recipes and will generally do that using ingredients I have on hand. Thus, as I had some Moose Drool beer in my refrigerator I came up with this variation which I happen to think tastes great.  If you’re not sold on the idea, just drink the beer with your soup and add two extra cups of water or other liquid stock to replace it in the recipe.

 

Let’s Gather The Ingredients

 

For this recipe we’ll need:

 

My lentil soup ingredients.

Oops, look like I missed a couple here...I need Agave and Cinnamon, too.

1 cup of dried lentils rinsed

1 cup of mini carrots or 2 large carrots chopped

3 stalks of celery chopped

1 medium onion diced

1 red pepper or 3 to 4 mini “colored” peppers

3 cloves garlic

1/3 to 1/2 cup bacon bits (or diced ham)

2 tablespoons olive oil

1 can diced tomatoes drained

1 12 oz bottle of Moose Drool beer or equivalent

3 cups water

1 tablespoon Agave Nectar (or brown sugar)

1 teaspoon balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon thyme

1/2 teaspoon cinnamon

2 chicken bouillon cubes

 

Preparation

 

This recipe should serve about 4 to 6 people, depending on serving size and appetite. Plan on needing about 60 to 90 minutes to prepare it.  However, most of the work is done up front as you chop veggies and add your ingredients.  Let’s get to it:

 

Chopping my celery and onion.

Chop up all the veggies first.

Start by chopping up all the veggies, including the carrot, onion, celery and peppers.

 

Place a large kettle on the stove, turn it to medium heat and add the olive oil.

 

I'm warming up my veggies first.

With the heat on medium fry the veggies for several minutes.

Now, add the chopped veggies and press in the garlic.  Allow these to cook for about 10 minutes.  You want the onions and carrots to get a head start.

 

Next add in the bacon bits and cook for a few more minutes.

 

In the next phase we’ll add in all the rest of the ingredients.  This includes all the spices, the bouillon, the canned tomatoes, water, vinegar, agave nectar, and especially the beer.  Stir well.

 

A Moose Drool soup graphic.

Click to enlarge the image. Did you add all these ingredients?

 

Cover the pot and continue to heat at medium or medium high heat until the soup just starts to boil.  Now, reduce the heat to medium low.  Preferably, you want the soup to continue cooking at a very low bubble.  Set the timer for 45 minutes.  When the timer goes off, taste the soup and add additional salt or pepper if needed.

 

This soup shouldn’t require much stirring at such a low temperature—just give it a quick stir every 10 minutes to 20 minutes or so.

 

Two ingredients I added besides beer that make this lentil soup potentially different than others you may have tried are the ground cinnamon and agave nectar.  I think these flavors balance nicely against the slight bitterness of the ale I used.  Give it a taste and let me know what you think.

 

If you enjoyed this recipe, you may want to try:
Homemade Cream Of Mushroom Soup

 

 

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