Warm up your holidays with some hearty winter soups

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By Tami Hoey By Tami Hoey

PHOENIX -- When it starts getting chilly outside, there's nothing like a hearty winter soup to warm you up.

On Monday's Good Morning Arizona, we found out how to make some holiday soups with Chef Massimo Brunelli of Veneto Trattoria.

Here are the recipes for lentil soup with pumpkin, and chicken and barley soup:

Veneto Trattoria's
Chicken Barley Soup

I medium yellow onion, diced to small pieces
4 carrots, diced small
4 celery stalks, diced small
2 boneless, skinless chicken breast, cut into ¼ inch pieces
1 cup quick-cooking barley
2 Tbls extra virgin olive oil
8 cups chicken broth,
1 cup fresh or thawed frozen peas
2 Tbls chopped parsley
Coarse salt and freshly ground pepper to taste

1.    In large Cutch oven or other heavy pot, heat oil over medium-high heat. Add carrots, celery and onion. Cook until just tender - about 6 to 8 minutes. Add chicken, season with salt and pepper and cook an additional 2 minutes.
2.    Add broth and peas and bring to a boil. Stir in barley. Cover, reduce heat and simmer until barley is tender and chicken is thoroughly cooked - 25 to 30 minutes.
3.    Add the parsley, season to taste with salt and pepper and serve.

TOTAL TIME:  One hour and 5 minutes - Prep 20 minutes and Cooking Time 45 minutes
YIELD:  Six Servings

Veneto Trattoria's
Lentil and Pumpkin Soup

2 Tbsp olive oil
1 cup chopped onion
½ cup chopped carrot
½ cup chopped celery
2 cups peeled and chopped tomatoes
2 cups chopped pumpkin
2 chopped garlic cloves
1 tsp fresh thyme leaves
1 ½ cup lentils rinsed - not necessary to soak the lentils first
2 quarts chicken or vegetable broth
Salt and fresh ground black pepper to taste
Parmesan cheese grated for garnish

1.    Heat the oil in a large saucepan over medium heat; add the celery, carrot and onion and cook, stirring occasionally, until the vegetables have softened - about 6 to 8 minutes. Stir in the garlic and cook until fragrant - about 1 minute. Season with several generous pinches of salt and pepper.
2.    Add the broth, tomatoes with their juices, lentils and thyme and stir to combine. Cover and bring to a simmer - about 15 minutes. Once simmering, add the chopped pumpkin and reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft - about 15 additional minutes.
3.    Taste and season with salt or pepper as needed. Ladle the soup into bowls. Sprinkler with grated Parmesan cheese and drizzle with olive oil. Serve.

TOTAL TIME:  One hour and 15 minutes - Prep 30 minutes and Cooking Time 45 minutes
YIELD:  Six Servings

Veneto Trattoria
Italian Restaurant
6137 N. Scottsdale Rd.
Scottsdale, Arizona 85250