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Category: Soups & Stews

Quick Beef Carbonnade

Quick Beef Carbonnade

Quick Beef Carbonnade


This recipe is inspired by the slow-cooked, thick Belgian stew that melds hearty beef with the soft sweetness of sliced onions in a lightly thickened broth laced with the malty flavor of beer. We are able to achieve the same long-cooked flavor in a short time by using quick-cooking seared skirt steaks rather than chunks of stew meat that require braising. Incorporating rich-tasting caramelized onions, deglazing the pan with beer, and cooking the tomato paste with the garlic and flour further deepens the flavor. Belgian ales such as Chimay are the most authentic choice, but Newcastle Brown Ale or O’Doul’s Amber also work well. Serve over egg noodles.


3 T. vegetable oil

4 onions, halved and sliced thin



2 skirt steaks (about 12 oz. each)

2 T. all-purpose flour

1 T. tomato paste

3 garlic cloves, minced

2 C. low sodium chicken broth

1 C. beer


Heat 2 T. oil in saucepan over medium heat until shimmering.  Add in onions, 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring occasionally, until deep brown and caramelized, about 15 minutes. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining oil in large skillet over med-high heat until just smoking. Cook steaks until well browned, 3-5 minutes per side. Transfer to cutting board and tent with foil. Add flour, tomato paste, and garlic to empty skillet and cook until beginning to brown, 1-2 minutes. Slowly stir in broth and beer, scraping up any browned bits and cook until slightly thickened, about 15 minutes. Stir in caramelized onions. Slice steak thin against the grain, add to skillet, and cook until heated through, about 2 minutes. Season with salt and pepper; serve.


Simple Side Parsleyed Egg Noodle:  Cook 8 ounces egg noodles in salted boiling water, drain, and toss with 2 T. butter and 1 T. chopped fresh parsley. Season with salt and pepper. Serves 4.

Morel Mushroom French Onion Soup

Morel Mushroom French Onion Soup

Morel Mushroom French Onion Soup

5 sweet onions

1/4 cup olive oil

5 sprigs of thyme, picked from the stem and chopped

3 cloves of garlic, chopped

1 pound morels (or other type of mushroom), chopped roughly

1 bottle red cooking wine

4 C. vegetable stock


10 1/2-inch-thick slices of rye bread, toasted

8 ounces comté cheese, grated


Cut the onions in half, stem to root, and slice crosswise into thin slices. Add the oil to a large pot set over medium-high heat and sauté the onions until well caramelized, stirring and scraping the bottom of the pan, taking care not to burn them (about 15 minutes). Add the thyme, garlic, and mushrooms to the pot, stirring to incorporate. Sauté and cover until moisture from the mushrooms is released (about 15 minutes). Add wine and bring to a boil. Add the vegetable stock and again bring to a boil, reducing to a simmer and cooking for 15 minutes. Add salt to taste. Heat oven to broil. Ladle the soup into four high-walled ceramic bowls and place a toasted slice of rye bread on top, with a heavy handful of comté cheese. Put the bowl on a sheet tray in the oven and broil until cheese is melted and bubbling. Serve hot, making sure not to burn the roof of your mouth.

Morel and Toasted Rye Bread Soup

Morel and Toasted Rye Bread Soup

Morel and Toasted Rye Bread Soup

1 1/2 pounds fresh morels, washed, stems trimmed to 1/2 inch

1/2 pound artisanal-style rye bread loaf, unsliced

8 T. (1 stick) unsalted butter, at room temperature, cut into 8 pieces

2 tsp. caraway seeds

5 1/2 C. homemade chicken broth

1 1/2 tsp. molasses

4 tsp. kosher salt

3 T. extra virgin olive oil


Preheat the oven to 375°F. Position one rack in the top third of the oven and a second one in the bottom third. Set aside 1/2 pound morels for garnish. Closely trim the crust from the rye bread, ending up with just the brown outer pieces. Place the crusts on a baking sheet and set aside. Cut enough of the remaining bread into 1/2-inch cubes to measure 1 1/2 C.. Use any leftover bread for another dish. Melt 1 T. of the butter and toss with the cubed bread. Place on a separate baking sheet and bake for 6 to 8 minutes, or until golden brown. Set aside. Heat a small sauté pan over medium-high wheat. Add the caraway seeds and toast, stirring frequently, until they are fragrant and just starting to smoke, about 1 minute. Immediately turn out onto a clean baking sheet to cool. When cool, place the caraway seeds in the center of a 4-inch-square piece of cheesecloth. Fold in the sides and roll up tightly, making a compact package. Tie securely with kitchen string. Have ready a blender and a fine-mesh strainer set over a medium saucepan. Place the chicken broth, molasses, 2 1/2 tsp. of the salt, and the caraway bundle in a large stockpot over high heat. Place the remaining 1 pound morels in a large bowl and splash with 2 T. of the oil and 1 tsp. of the salt. Toss or stir quickly to coat the morels evenly with the oil. Arrange in a single layer on a baking sheet. When the broth reaches a simmer, place the morels and rye bread crusts in the oven and bake for 8 to 10 minutes, or until the morels are wilted and the crusts are dried out and fragrant. Meanwhile, when the broth reaches a full boil, cover the pot, turn down the heat, and hold at a simmer. When the morels and bread crusts are almost done, after about 6 minutes, turn the heat back up on the broth so that it is at a full boil when they come out of the oven. Remove the morels and bread crusts from the oven. Add the morels, along with any pan juices, to the boiling broth. When the broth returns to a boil, add the bread crusts, pushing them down into the soup to submerge them completely. Cook for 1 to 2 minutes, pushing and stirring the bread crusts into the broth. When the broth returns to a full boil, cover the pot and turn off the heat. Let sit for 2 minutes. Remove the caraway bundle, set it in a small bowl, and set aside. Place half the soup in a blender. Start at the lowest speed and blend for 1 minute. Increase the speed by one level and continue blending until the soup is smooth, 2 to 3 minutes. Do not blend on high—the mixture will become too thick. Pour the mixture through the strainer into the saucepan, pushing down with the bottom of a ladle to extract all the liquid. Discard the solids. Repeat with the remaining soup. Squeeze the caraway bundle into the soup, extracting all the liquid, then discard. Add the remaining 7 T. butter to the soup all at once, whisking continuously until the butter is melted and blended into the soup. Hold in a warm place. Toss the reserved 1/2 pound morels with the remaining 1 T. oil and the remaining 1/2 tsp. salt. Place in a single layer on a baking sheet and cook for 8 to 10 minutes, or until the morels are wilted and fragrant. While the morels are cooking bring the soup just to a boil, whisking frequently, then hold at a simmer. Divide the soup among 4 to 6 bowls and top with the morels and the reserved croutons.

Brothy Beans with Roasted Garlic and Parmesan Rind

Brothy Beans with Roasted Garlic and Parmesan Rind

Brothy Beans with Roasted Garlic and Parmesan Rind

4 garlic cloves, coarsely chopped

1 pound dry white beans, soaked (I try to soak them for 2 to 4 hours—it will speed up their cooking time and help them cook more evenly. Soaking isn’t essential if the timing doesn’t work with your schedule; they’ll just take longer to cook)

2 heads garlic

Extra virgin olive oil

1 medium-size white onion, peeled, halved, and root end just barely trimmed so the layers remain together

1 Parmesan rind

3 sprigs thyme

2 1/2 teaspoons fine-grain sea salt

1 teaspoon apple cider vinegar or white wine vinegar

Freshly ground black pepper, for serving

Freshly grated Parmesan cheese, for garnish (optional)

Charred Asparagus End Pesto (also from book), for garnish (optional)

Slices of crusty bread, for serving (optional)


Place the beans in a large pot and add 8 cups water. Preheat the oven to 375°F. Slice each head of garlic in half horizontally, and discard most of the papery outer covering (you want the heads to remain intact). Put the heads back together, set each one on a small piece of aluminum foil, and drizzle with olive oil. Wrap the aluminum foil up around each head to seal it into a packet. Bake until the garlic cloves are soft, about 40 minutes. Set aside to cool. Turn off the oven. The beans will have expanded after soaking, so make sure they’re still covered by the soaking water, but not by very much. Add the onion halves, Parmesan rind, and thyme to the pot and bring to a boil over medium-high heat; keep at a boil for 10 minutes. Then partially cover the pot and reduce the heat to keep the beans at a gentle simmer—medium or medium-low heat, depending on your stovetop. If the water level drops below the beans, add hot water from a teakettle to just barely cover them again—don’t add too much! Cook until tender—as little as 40 minutes or as much as 3 hours. It’s important to go by taste, because bean freshness, size, and soaking can affect cooking time. Once the beans are tender, remove and discard the Parmesan rind and thyme stems. Remove the onion halves and place them in a tall narrow container. Squeeze in the garlic cloves from one of the roasted heads, and puree using an immersion blender. (A mini food processor would also work.) Add the garlic and onion puree to the pot of beans along with the salt and vinegar. Taste and adjust seasonings as necessary. Ladle the beans into bowls and garnish each with black pepper, grated Parmesan, and a scoop of pesto, if desired. Serve with bread smeared with the remaining roasted garlic.

Kombu Chicken Soup with Carrots and Mushrooms

Kombu Chicken Soup with Carrots and Mushrooms

Kombu Chicken Soup with Carrots and Mushrooms


10 ounces mature spinach (about 1 bunch), trimmed

3 6×4-inch pieces dried kombu

6 cups homemade or store-bought low-sodium chicken bone broth

1 cup bonito flakes

2 T. mirin

2 T. soy sauce

Kosher salt

2 boneless, skinless chicken breasts, halved lengthwise, thinly sliced crosswise

1 medium carrot, peeled, cut into 2-inch matchsticks

4 ounces shiitake mushrooms, stemmed, thinly sliced

Toasted sesame seeds (for serving)


Heat ¼ cup water in a large skillet over medium. Once you see steam, add spinach to water and cook, tossing often, until spinach begins to wilt, about 2 minutes (work in batches if necessary). Transfer to a colander and let cool. Squeeze spinach to remove excess water, then coarsely chop; set aside. Bring kombu and stock to a simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain kombu mixture through a fine-mesh sieve into a large bowl. Wipe out saucepan and return broth to saucepan. Add mirin and soy sauce; season with salt. Bring to a simmer over medium heat, then add chicken, carrots, and mushrooms. Cook until chicken is cooked through and mushrooms and carrots are just tender, 4–6 minutes. Divide spinach among bowls and ladle in soup. Sprinkle sesame seeds over.

Instant Pot Mexican Lentil Soup

Instant Pot Mexican Lentil Soup

Instant Pot Mexican Lentil Soup

1 T. olive oil

2 onion peeled and finely chopped

2 peppers descended and finely chopped

3 carrots peeled and finely cubed

1 bay leaf optional

1 tsp. garlic puree

1 1/2 tsp. smoked paprika

1 1/2 tsp. ground cumin

Chili to taste

1.5 C. green lentils picked thru and rinsed

3 cup vegetable stock

2 X (14 oz) finely chopped tomatoes


6 T. chopped coriander leaves (cilantro)


Switch the Instant Pot on to the sauté setting. Add the oil to the Instant Pot insert and sauté the onions, peppers, carrots and bay leaf (if using) for 4-5 mins until the onion is soft. Switch off the heat and stir in the garlic, paprika, cumin and chilli. Mix in the lentils, vegetable stock, tomatoes, and salt. Cover your Instant Pot, set the vent to ‘sealing,’ select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins. When done allow the pot to NPR for 15 mins before releasing the rest of the steam using quick release. Stir in the coriander (cilantro), adjust seasoning and serve.  Serve as soup, or drain with slotted spoon and serve in tortillas.

ρεβύθια (Revithia, Greek Chickpea Stew)

ρεβύθια (Revithia, Greek Chickpea Stew)

ρεβύθια (Revithia, Greek Chickpea Stew)


Traditionally this is a Greek Sunday soup. It’s made in an earthenware pot whose lid is sealed with dough and placed on the dying embers of Saturday night’s fire. It sits and cooks in the low heat overnight and is ready to serve after church the next morning. That’s the dream version! Today’s version is made on the stovetop and it’s much less rustic this way.

500 gram dried chickpeas

water (as needed)

1 large onion (peeled and chopped)

1 C. extra-virgin olive oil

2 clove garlic (peeled and minced)

2 tsp. kosher salt

2 tsp. freshly cracked black pepper

3 T. chopped fresh oregano leaves

1 bay leaf

lemon wedges (for serving)


Place the chickpeas in a large bowl. Add enough water to cover them by about an inch. Allow them to soak overnight.  When ready to cook drain and rinse the chickpeas then place them in a soup pot that has a lid. Add the chopped onion, garlic, and olive oil followed by enough fresh water to cover by about 2 inches. Add salt, pepper, oregano, and bay leaf. Bring the mixture to a simmer over medium heat then lower the heat to very low. It should not bubble aggressively. The heat is correct when tiny, gentle bubbles appear. Use a simmer plate if you have one. Cover the pot and cook the mixture for about 4 hours, stirring occasionally. Once the chickpeas are cooked and very soft remove the lid and taste for seasoning. Adjust as needed and cook the stew uncovered for about one more hour. It should thicken somewhat and get a silky looking broth, but the beans should stay intact. Use your judgment as to when it looks done. Cooking times for dried beans can vary greatly. Serve warm with lemon wedges on the side.

Ginger Miso Zoodle Bowl

Ginger Miso Zoodle Bowl

Ginger Miso Zoodle Bowl

1/2 tsp. olive oil

1 tsp. minced garlic

1 zucchini

1 box Ginger Miso Broth

1 C. sliced mushrooms

Salt and pepper to taste


In a soup pot, heat olive oil. Add minced garlic, and sauté for 1 minute. Add ginger miso broth. Spiralize the zucchini. Add zucchini noodles (“zoodles”) to the ginger miso broth along with mushrooms. Bring to a boil, then turn down and let simmer 5 minutes. Season with salt and pepper to your personal taste. Serve and Enjoy

Creamy Cheese Vegetable Soup

Creamy Cheese Vegetable Soup

Creamy Cheese Vegetable Soup

3 ribs celery, chopped fine

1 bell pepper, chopped fine

1 onion, chopped fine

5 cloves garlic, minced

4 C. chicken broth

1 (8-ounce) package cream cheese, softened

1 small can tomato paste

1 T. olive oil

1 T. butter

2 tsp. table salt

1 tsp. ground black pepper

2 c cheddar cheese

1 C. finely grated parmesan cheese


Heat olive oil and butter in a pot over medium-high heat.  Add celery, pepper, onions, salt, and black pepper. Cook about 5 minutes, stirring occasionally. Add garlic and tomato paste. Stir constantly until incorporated and fragrant, about 1 minute. Add broth, and bring to a boil over high heat, then reduce to medium heat. Add the cheddar and cream cheese, stirring into the soup until fully incorporated.  Take an immersion blender and blend until smooth. Reduce to medium-low heat. Simmer to let the flavors combine, about 5 minutes, stirring occasionally.   Serve warm, passing around extra parmesan cheese for topping.

Vitamix Minestrone Soup

Vitamix Minestrone Soup

Vitamix Minestrone Soup

1 C. (240 ml) chicken broth

2 Roma tomatoes, quartered

½ garlic clove

1 baby carrot

¼ C. (30 g) onion, peeled. diced

½ stalk celery, diced

â…› tsp. ground black pepper

â…› tsp. dried oregano

â…› tsp. dried basil

¼ tsp. salt

1 T. tomato paste

¼ C. (60 g) canned chickpeas, rinsed, drained

½ C. (65 g) zucchini, cubed, steamed

½ C. (130 g) kidney beans, drained

¼ C. (30 g) corn

¼ C. (25 g) grated Romano cheese


Place the broth, tomatoes, garlic, carrot, onion, celery, pepper, oregano, basil, salt, and tomato paste into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 6-7 minutes or until heavy steam escapes from the vented lid. Reduce speed to Variable 1 and remove the lid plug. Add chickpeas, zucchini, kidney beans, corn and cheese through the lid plug opening. Replace the lid plug. Blend for 1-5 seconds, or until desired texture is reached.

Cheesy Green Mish-Mash Soup

Cheesy Green Mish-Mash Soup

Cheesy Green Mish-Mash Soup

1 onion, roughly chopped

2 cloves garlic, chopped

3 T. coconut oil, ghee or butter

6 C. roughly chopped green vegetables

4 C. vegetable stock or basic chicken stock

1 C. of rocket/arugula or watercress

1 C. roughly chopped coriander, basil or flat leaf parsley leaves

pinch of salt

juice of 1 lemon

1/2 C. crumbed sharp cheddar


In a large saucepan, sauté the onion and garlic in the coconut oil. Add the green vegetables and stir for a minute, then pour in the stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes. Stir in the rocket, herbs and salt. Turn off the heat and puree until smooth using a blender, or transfer to a blender and pulse. Whisk in the lemon juice and stir through the cheese. Serve hot.

Instant Pot Lentil Soup

Instant Pot Lentil Soup

Instant Pot Lentil Soup

1 medium onion, chopped

2 large carrots, chopped

2 small celery, chopped

2 C. green or brown lentils, rinsed & drained (uncooked).  Red Lentils OK, but reduce cooking time by 14 minutes.

28 oz can diced or crushed tomatoes, low sodium

2 tsp. cumin

2 tsp. oregano

1 tsp. salt

Ground black pepper, to taste

2 bay leaves

2 bouillon cubes + 10 C. water or 10 C. veggie stock, low sodium

11 oz box of spinach or kale

1 large garlic clove, grated

Parmesan cheese, for serving


In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin. Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell. Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.  Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.


Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 C. of water for 20 minutes. Do quick release, then add spinach and garlic.

Red Lobster Clam Chowder

Red Lobster Clam Chowder

Red Lobster Clam Chowder

1 quart clam juice

1 C. nonfat dry milk powder

1 3/4 C. chicken broth

2/3 C. all-purpose flour

2 stalks celery chopped fine

1 T. minced dry onion

10 oz. can clams drained

1 pinch parsley flakes

2 medium baked potatoes – peeled and crumbled

Salt and pepper to taste


In blender, puree clam juice, broth, milk powder, and flour. Pour into 21/2 quart saucepan and simmer, stirring constantly, over medium-high heat until thick and smooth. Reduce heat to low; stir in celery, onion, clams, parsley, and potatoes. Simmer for 45-60 minutes, then season with salt and pepper.

Dr. Fuhrman’s Famous Anticancer Soup

Dr. Fuhrman’s Famous Anticancer Soup

Dr. Fuhrman’s Famous Anticancer Soup

6-8 medium zucchini

1 1/ cups mixed dry split peas, lentils, and beans

6 cups water

5 pounds carrots or 5-6 cups carrot juice

2 bunches organic celery or 2 cups celery juice

4 medium onions

3 leek stalks, sliced lengthwise to unravel and rinse

2 bunches kale, collards, or other greens, chopped, tough stems and center ribs cut off and discarded

1/2 cup raw cashews

8 ounces mushrooms (shiitake, cremini, and/or oyster), chopped

2 tablespoons VegiZest or other no-salt seasoning blend

1 teaspoon Mrs. Dash or other no-salt spice blend


Place the zucchini, beans, and water in a very large pot over low heat and cover. Juice carrots and celery and add to pot. Blend onions, leeks, and kale in a high-powered blender with some of the soup liquid. Remove the partially cooked zucchini from the pot. Add it and the cashews to the blended onions, leeks, and kale. Blend mix in batches until thick and creamy and return to the pot. Add the seasonings and mix thoroughly. Add the chopped mushrooms and simmer until beans are soft (about one hour). Note: Juice carrots and celery in a juice extractor. Freshly juiced organic carrots maximize the flavor of this soup.

Roasted Tomato and Goat Cheese Soup

Roasted Tomato and Goat Cheese Soup

Roasted Tomato and Goat Cheese Soup


In this recipe, pungent tomatoes are balanced by goat cheese for a rich fall soup. Goat cheese can seem pricey because, unlike cows, goats roam instead of graze in one spot. Due to their independent nature, goats can’t be put into factory farms, which are cheap for farmers but hard on the environment. Most goat farms are small, family-run, and often highly sustainable operations. Find out about your local goat farm’s practices and use their cheese in recipes like this, where a little goes a long way.

12 ripe tomatoes

2 cloves garlic, peeled and smashed

1 yellow onion, coarsely chopped

1 T. honey

2 sprigs fresh rosemary

2 T. balsamic vinegar

4 T. olive oil

Salt and freshly ground black pepper

1 dried bay leaf

1/4 C. fresh goat cheese


Preheat the oven to 42 5 °F. Core and quarter the tomatoes and scoop out the seeds, reserving the seeds and cores for the stock. In a large bowl, toss the tomatoes with the garlic, onion, honey, rosemary, 1 T. of the vinegar, 3 T. of the olive oil, and a dash of salt. Spread the mixture on a baking sheet and roast for 40 minutes, stirring occasionally. Remove the rosemary and set aside. Combine the tomato scraps, bay leaf, and 1 C. water in a pot and bring to a boil over high heat. Decrease the heat and simmer, uncovered, for 15 minutes. Strain the stock into a bowl and discard the solids. Rinse the pot and return the stock to the pot. Add the roasted tomatoes. Bring to a boil over high heat, then decrease the heat and simmer, uncovered, for 5 minutes. Let the soup cool for 10 minutes, then pour into a blender. Add the cheese and blend until smooth. With the blender running, add the remaining 1 T. olive oil. Season to taste with salt. Garnish the soup with the remaining 1 T. balsamic vinegar and a few grinds of pepper and serve.

Roasted Cauliflower and Leek Soup with Dandelion Green-Hazelnut Pesto

Roasted Cauliflower and Leek Soup with Dandelion Green-Hazelnut Pesto

Roasted Cauliflower and Leek Soup with Dandelion Green-Hazelnut Pesto

1 head cauliflower, cut into florets

2 leeks, cut into rings

1 yellow onion, diced

2 cloves garlic

2 tb olive oil

1 1/2 tsp salt

1/2 tsp black pepper

1 medium russet potato, diced

3 c vegetable stock

1/2 c unsweetened coconut milk

1 tb dry thyme leaves (or 1 tsp fresh)

1 tsp paprika (optional garnish)

1/4 tsp nutmeg (optional garnish)


1/4 C. hazelnuts

1 clove garlic, minced

2 C. dandelion greens

2 T. Parmesan Cheese

1/2 tsp salt

1/3 C. olive oil


To make the pesto, place the hazelnuts in a dry skillet and toast over medium-high heat for 5 minutes, until golden. Transfer to a dry kitchen towel and rub together to remove their skins. Combine the garlic and hazelnuts in a food processor and process to a fine powder. Add the dandelion greens, Parmesan and salt and continue processing. Add the olive oil in a single stream while the machine is running until the ingredients come together into a creamy paste. The pesto may be stored in the refrigerator for up to 3 days or frozen for up to 1 month. To make the soup, preheat the oven to 375°F. Toss together the cauliflower, leek, onion, garlic, olive oil and ½ tsp. of the salt. Transfer to a baking sheet and roast for 25 minutes, until golden. Then place the roasted vegetables in a large pot. Add the potato, chicken stock, coconut milk, thyme leaves, remaining 1 tsp. salt and the pepper. Bring the liquid to a boil over medium-high heat. Reduce the heat to medium, cover and simmer for 10 minutes, until all the vegetables are tender. Purée the soup in a blender. Serve with the pesto.

Fresh Heirloom Tomato Soup with Cream

Fresh Heirloom Tomato Soup with Cream

Fresh Heirloom Tomato Soup with Cream

Good tasting extra virgin olive oil

3 medium onions, chopped

Salt and freshly ground black pepper

4 large cloves garlic, minced

Pinch hot red pepper flakes

1 generous T. tomato paste

2-1/2 to 3 C. chicken broth (homemade preferred, but low sodium canned works, too)

Big handful fresh basil leaves, torn

15 medium or 10 large delicious ripe tomatoes, cored and coarsely chopped (do capture their juices for the soup)

1 C. heavy cream (for serving)

Crusty bread with herb butter, for serving, optional


Generously film the bottom of a 12-quart pot with olive oil. Set over medium high heat.  When warm, add onions and about 1/4 tsp.  each salt and pepper. Cook, stirring occasionally, until onions start to color. Stir in the garlic, red pepper, and tomato paste. Cook 1 minute. Add broth, basil, and tomatoes. Bring to a lively simmer, cover the pot, and cook 15 to 20 minutes, or until tomatoes are softened and soup tastes fresh, but mellow. Adjust seasonings to taste. Once soup has cooled, puree two-thirds in a blender or food processor. Rewarm or serve close to room temperature. The all-important finish is stirring a generous T. of cream into each bowl.

White Chili with Spicy Oregano

White Chili with Spicy Oregano

White Chili with Spicy Oregano

4 chicken breast halves (about 1 ½ pounds)

2 tsp. cumin

½ tsp. freshly ground black pepper

2 T. olive oil

1 medium onion, chopped

2 cloves garlic, minced

½ C. diced red bell pepper

2 C. chicken broth

2 (14-ounce) cans great Northern beans, drained

1 (15-ounce) can cannellini beans, drained

2 T. canned, chopped jalapeno pepper

3 T. coarsely chopped hot and spicy oregano

1 tsp. sugar

Hot and spicy oregano sprigs


Cut chicken into ¾ inch cubes; toss with cumin and black pepper and set aside. Heat oil in a large Dutch oven over medium heat; add onion, garlic, and bell pepper. Cook 10 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 10 minutes, stirring occasionally. Add broth, beans, and jalapeno peppers, stirring well. Bring mixture to a boil; reduce heat to low and cook 15 minutes. Add oregano and sugar, stirring well. Cook 5 additional minutes. Ladle into serving bowls. Garnish with oregano sprigs.

Bone Broth French Onion Soup

Bone Broth French Onion Soup

Bone Broth French Onion Soup

½ cup grass-fed butter

5 large sweet yellow onions

2 quarts beef bone broth*

1 tablespoon chopped fresh thyme (or 1 tsp dried)

1 teaspoon sea salt (or to taste)

1 teaspoon black pepper

6 ounces Extra Sharp Cheddar (like Kerrygold Dubliner), Parmesan, and/or Gruyere cheese*


Slice the onions into thick rings. Melt the butter in an 8-quart stock pot or Dutch oven over medium heat. Add the onions and cook, stirring regularly, until translucent– about 7 – 8 minutes. Do NOT brown the onions. If they start to sizzle, turn the heat down and keep cooking over low. Cook time here will depend on how thick you have sliced your onions. Add the beef bone broth, thyme, salt, and pepper. Turn the heat down to low and simmer uncovered about 45 minutes, stirring occasionally. The broth will thicken, and the onions will become incredibly soft and sweet. Preheat the broiler. Slice the cheese thin. Place 4 ramekins or oven-proof soup bowls onto a cookie sheet and fill each with soup. Top with plenty of sliced, sharp cheese. Broil until the cheese is bubbly and starting to brown on top, about 1 ½ – 2 minutes. Watch this carefully, as broilers vary, and the cheese can burn quickly. Serve hot with a nice green salad.




1 T. coconut oil, ghee, or butter

1 T. herbes de Provence spice blend; or if you don’t have this on hand, use:

  • 2 tsp. thyme
  • 1 tsp. marjoram
  • 1/2 tsp. rosemary
  • 1/2 tsp. fennel

2 C. sliced leeks

3 C. fresh cilantro, chopped

2 C. bone broth, meat stock, or vegetable stock—the more flavorful your bone broth, the fewer spices you need in this soup

1 carrot, sliced

2 zucchini, sliced

1 tsp. sea salt

Black pepper, to taste


Put the coconut oil, spices, and leeks into a saucepan and sauté on low heat for 2-3 minutes. Add cilantro and sauté on low for 2 more minutes; remove from the heat and set aside. In a separate saucepan, add the bone broth and carrots and simmer for 5 minutes or until the carrots are soft. Add the zucchini slices and simmer for 1 minute. Add the broth, zucchini, and carrots to the saucepan with the coconut oil, leeks, spices, and cilantro. With your immersion blender (or in your food processor with the S-blade), blend the vegetables up until smooth. The soup is now ready to serve. Season with sea salt and pepper. Thermos soup instructions: To make this as a thermos soup, sauté the coconut oil and spices in one saucepan; add the bone broth and sliced vegetables into your blender or food processor with the S-blade and blend into a smooth puree. Add the vegetable puree to the saucepan with the coconut oil and spices; bring to a boil, mixing well. Remove from heat and pour into your thermos. Your vegetables will be cooked in the broth in your thermos and ready to eat at your next meal. Season with sea salt and pepper.

LTS Lemon Chicken Soup

LTS Lemon Chicken Soup

LTS Lemon Chicken Soup


1 ½ C. Minute Rice

4 tsp. Chicken Bouillon

1 tsp. Lemonade Powder

1 Bay Leaf

¼ C. dried diced Carrot

1 T. Butter Powder

2 T. Flour

2 T. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

¼ C. dried Celery

¼ C. dried chopped Onions

½ C. freeze dried Chopped Chicken


Combine rice with 1 ½ C. water and pinch of salt in small saucepan.  Cover and cook until rice is tender.  Fluff with fork and set aside.  To 3 quart soup pan, add 4 ½ C. water, bouillon, lemonade powder, bay leaf and carrots.  Bring to a simmer over medium heat and cook 5 minutes.  In a small bowl mic the butter powder, flour, and egg; set aside.  To soup pan, add celery, onion and chicken.  Continue to simmer until vegetables and chicken are rehydrated and soup is warm.  Gradually add the flour mixture to the soup, whisking constantly. Simmer an additional 5 minutes, then remove bay leaf.  Season to taste with salt and pepper and serve over rice in soup bowl.

5 Minute Egg Drop Bone Broth Soup

5 Minute Egg Drop Bone Broth Soup

5 Minute Egg Drop Bone Broth Soup

2 eggs, beaten

1 T. cornstarch

2 T. cold water

1 carton of Kettle & Fire Bone Broth

1 stem green onion, chopped

Salt to taste

Sesame oil to taste


In a small saucepan, bring beef bone broth to a boil. In the meanwhile, beat the eggs in a small bowl, dissolve cornstarch in cold water in another small bowl, and chop the green onion. Set aside. Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened. Turn off the heat; taste and add a pinch a salt if desired. Dish, drizzle with sesame oil and garnish with green onion. Serve immediately.

LTS Lentil Barley Soup Mix

LTS Lentil Barley Soup Mix

LTS Lentil Barley Soup Mix


¾ C. medium Pearl Barley

½ C. dried Lentils

2 tsp. Parsley

¼ C. dried Minced Onions

¼ C. Beef Bouillon Granules

2 tsp. dried Celery Flakes

½ tsp. dried Thyme

2 Bay Leaves

¼ tsp. Pepper

¼ tsp. dried Minced Garlic


Mix all ingredients in a quart canning jar. To make soup, add jar ingredients to a large pot with 10 C. water. Simmer 90 minutes to 2 hours, until legumes are softened.

Pantry Friendly Rosemary White Bean Soup

Pantry Friendly Rosemary White Bean Soup

Pantry Friendly Rosemary White Bean Soup

1 lb. (2 1/2 C.) dried white beans (navy beans or other white beans)

1/4 C. olive oil

4 C. sliced yellow or white onions (about 3 onions)

1/2 tsp. granulated garlic (2 minced garlic cloves)

1 stem rosemary (6 to 7 inches long)

2 qt. chicken stock (or 8 C. water plus 8 tsp. chicken bouillon)

1 bay leaf

2 tsp. kosher salt

1/2 tsp. pepper


Rinse and cook white beans. You can do this by either soaking the beans overnight and cooking them the next day (for 8 hours) in a pot or crockpot, OR, rinse them and cook them in a pressure cooker (not soaking) for about 40 minutes. If you cook them in a pressure cooker, you can make this soup the same day. In a large pot over a medium-high heat, combine olive oil and onions. Cook, stirring frequently, until the onions are translucent and have started to brown. Let them brown a bit for added flavor. Watch them carefully to make sure they don’t burn. If using fresh garlic, add the garlic now and cook for 1-2 minutes. (If you are using granulated or powdered garlic, you can add it at the next step). Add cooked beans, rosemary, chicken stock, and bay leaf to the pot. Cook, stirring occasionally, for about 30 minutes. Remove from heat. Use a slotted spoon or tongs to remove the bay leaf and rosemary spring from the soup (it’s okay if the rosemary leaves remain in the soup, but be sure to get the stem out). Wait for the soup to cool enough to blend it in a blender or food processor. If you have a hand-held immersion blender, you can just blend it in the pot. If not, blend it in batches until the whole soup is coarsely pureed, and warm it again before serving.

Cream of Nettle Soup with Toasted Sunflower Seeds

Cream of Nettle Soup with Toasted Sunflower Seeds

Cream of Nettle Soup with Toasted Sunflower Seeds

3 tablespoons butter

1 medium sized onion, chopped

1 – 2 pieces green garlic, chopped into rounds or 1 clove garlic, minced

2 large red or yellow potatoes, chopped into 1 – 1 1/2 inch cubes

pinch of nutmeg

freshly ground black pepper

3 cups water

4 packed cups of fresh nettle leaves and tender stems (don’t forget to wear gloves while processing!)

1/4 cup heavy cream

1/4 cup raw sunflower seeds


olive oil for garnish


In a medium sized soup pot, sauté the onions and green garlic in the butter over medium low heat until the onions are translucent, about 5 minutes.  Add the potatoes and season with nutmeg, freshly ground black pepper, and salt and sauté until aromatic, 1 – 2 minutes.  Add water and nettle leaves, bring to a simmer and simmer gently until the potatoes are soft, 12 – 18 minutes. While the soup is simmering, toast the sunflower seeds in a skillet over medium heat, stirring often, until lightly brown and aromatic, about 5 – 7 minutes. When the potatoes are soft, turn off the heat and puree the soup with an immersion blender or in the food processor or blender.  (Note: please be careful processing hot liquids in the food processor or blender, only ever fill 1/3 full and use the lowest setting with a tight-fitting lid.)  Once the soup is pureed add the heavy cream.  Season to taste with salt. Reheat if needed before serving.  Serve garnished with the toasted sunflower seeds and olive oil.

Sheltering In Pumpkin Chili

Sheltering In Pumpkin Chili

Pumpkin Chili


1 can Chicken

2 cans Black Beans, rinsed and drained

1 15oz. can Pumpkin Puree

1 can diced Tomatoes

1 can Chicken Broth

½ C. dried Bell Pepper

½ C. dried Onion

1 ½ tsp. Oregano

2 tsp. Cumin

2 tsp. Chili Powder


Combine all ingredients and heat through.  (100-Day Pantry)

LTS Brunswick Stew

LTS Brunswick Stew

LTS Brunswick Stew

2 (16 ounce) cans stewed tomatoes

1 can whole kernel corn

1 can creamed corn

1 can white meat chicken

1 can castleberry barbecue pork

1 can castleberry barbecue beef


Open all the cans. Empty them, including the juice, into a large stock pot. Cook over medium heat for at least one hour.  If you have an onion that you can sauté first, do that.

LTS Brunswick Stew

LTS Brunswick Stew

LTS Brunswick Stew


Originally Brunswick Stew was made with rabbit or squirrel, but now is most often made with chicken.  If available, this stew benefits by first sautéing an onion from the root cellar.


1 can Chicken

1 can Potatoes

1 can Tomato Soup

1 can Stewed Tomatoes (fire roasted for extra flavor)

1 can Corn

1 can Lima Beans

3 T. Onion Flakes

1 Bay Leaf

½ tsp. Garlic Powder

½ tsp. Worcestershire

Shake or two of BBQ Sauce or a little Brown Sugar

Salt & Pepper


Do not drain cans.  Combine all and heat through.  Remove bay leaf before serving.  (100-Day Pantry)


LTS Canned Corn Chowder

LTS Canned Corn Chowder

LTS Canned Corn Chowder


1 (15 ounce) can corn (whole kernel or creamed style)

1 (12 ounce) can evaporated milk

1 (15 ounce) can canned sliced potatoes

1 (15 ounce) can chicken broth (or water)

3 chicken bouillon cubes

salt and pepper


Combine all ingredients in a pot, including all liquid from cans. Heat until just steaming. Add salt and pepper to taste. If you like, you can also add some frozen corn to make it “cornier”.  As with many LTS recipes, if available, start by sautéing fresh aromatics (garlic, onion, shallot, celery, etc.)  before adding canned ingredients.

Canning Vegetable Soup

Canning Vegetable Soup

Canning Vegetable Soup

19 Quarts


11 lb. tomatoes

4 1⁄2 lb. potatoes

3 1⁄2 lb. carrots

2 lb. turnips (optional)

3 3⁄4 lb. green beans

7 cups corn

1 1⁄2 lb. celery

1 lb onion

1 1⁄2 lb. green peppers

3 lb. cabbage


Per quart:


1/2 teaspoons pepper

1/2 teaspoons sugar

1/2 teaspoons salt

Pinch of parsley


Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts. Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley. Process: 15 lb. pressure. pints – 60 minutes. quarts – 70 minutes.

Canning Sweet Potato & Ham Soup

Canning Sweet Potato & Ham Soup

Canning Sweet Potato & Ham Soup

2 quarts


4 sweet potatoes, peeled cubed

2 lb. ham steaks, diced

1 cup water

4 cups ham stock

1⁄2 teaspoon ginger, crushed

1 tablespoon brown sugar


Cook all together until potatoes are 1/2 cooked. Pack into 2-quart jar. Pressure cook at 11 lb. pressure 90 minutes as always check ball book.

LTS Pumpkin Soup

LTS Pumpkin Soup

LTS Pumpkin Soup


1 can Vegetable Broth

1 29oz. can Pumpkin Puree

1 can Chicken Broth

2/3 C. Powdered Milk

2 T. dried Bell Pepper

¼ C. dried Onion

1/8 tsp. Thyme

¼ tsp. Nutmeg

½ tsp. Salt

1-2 T. Parsley Flakes


Dissolve Powdered milk in broth in pan.  Add all other ingredients except parsley; heat through.  Sprinkle parsley over each serving. (100-Day Pantry)

Quarantine Chicken Corn Chowder

Quarantine Chicken Corn Chowder

LTS Chicken Corn Chowder


1 can Chicken

¼ C. Bacon Crumbles

1 can Potatoes, undrained

1 can Chicken Broth

2 12oz. cans Evaporated Milk

2 cans Creamed Corn

1 can Corn, undrained

2oz. jar Pimientos, drained

½ C. dried Onion

½ C. dried Celery

1 tsp. Parsley

Salt & Pepper


Combine all ingredients and heat through. (100-Day Pantry)

LTS Chicken Macaroni Stew

LTS Chicken Macaroni Stew

LTS Chicken Macaroni Stew

1 can Chicken

2 cans Mushrooms

1 can Carrots

1 can Green Beans

1 can Diced Tomatoes

1 can Chicken Broth

½ C. dried Onion

2 tsp. Italian Seasonings

Salt & Pepper

1 C. Macaroni Noodles

Do not drain any cans; use all the juice.  Mix all ingredients except macaroni. Bring to a boil, add macaroni, reduce heat and summer, covered, until macaroni is tender. (100-Day Pantry)

Cheesy Ham Chowder

Cheesy Ham Chowder

Cheesy Ham Chowder

10 bacon strips, diced

1 large onion, chopped

1 cup diced carrots

3 tablespoons all-purpose flour

3 cups whole milk

1-1/2 cups water

2-1/2 cups cubed potatoes

1 can (15-1/4 ounces) whole kernel corn, drained

2 teaspoons chicken bouillon granules

Pepper to taste

3 cups shredded cheddar cheese

2 cups cubed fully cooked ham


In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.


Serving Size: 1 C.

Calories: 418

Fat: 28g

Fiber: 2g

LTS Four-Bean Chicken Chili

LTS Four-Bean Chicken Chili

LTS Four-Bean Chicken Chili


1 can Chicken

1 can Black Beans, rinsed & drained

1 can Pinto Beans

1 can White Beans

1 can Kidney Beans

1 can Mexican-Style Tomatoes (or Rotel)

1 can Mexican-Style Corn

½ C. dried Onions

1 tsp. Garlic Flakes

1 tsp. Cumin

4-6 drops Hot Pepper Sauce, optional

1 Bay Leaf


Do not drain any cans except the black beans.  Mix all ingredients and heat through.  Discard bay leaf before serving. Serve over cooked rice if desired.   (100-Day Pantry)

LTS Beef Barley Stew

LTS Beef Barley Stew

LTS Beef Barley Stew


1 can Beef

1 can Carrots

6oz. can Mushrooms

3 cans Beef Broth

½ C. dried Onion

¼ C. dried Bell Pepper

½ tsp. Thyme

½ tsp. Basil

½ tsp. Garlic Powder

Salt & Pepper

1 Bay Leaf

¾ C. Barley


Do not drain cans.  Mix all ingredients in pot and simmer until barley is tender (about 1 hour simmering on the stove top).  Remove bay leaf before serving. (100-Day Pantry)

LTS Broccoli Cheese Soup

LTS Broccoli Cheese Soup

LTS Broccoli Cheese Soup


6-8 cups water

2 cups instant potatoes

2 cubes chicken bouillon

2 tablespoons dried onions

1 teaspoon dried parsley

1 cup freeze-dried cheese (or cheese sauce mix + 1/2 cup water, blended)

1 cup dehydrated broccoli (reconstituted with 1 cup water)

salt and pepper to taste


In a large pot, heat water until hot and then add potatoes, stirring briskly. Turn heat down to medium and add the onions, chicken bouillon, parsley and cheese, mixing well. Add the broccoli with the water and stir in. Turn heat down to low and simmer for 20 minutes. Correct consistency with more water and seasonings if necessary.

Chicken Cilantro Lime Soup

Chicken Cilantro Lime Soup

Chicken Cilantro Lime Soup

2 T. olive oil

1 onion, chopped

2 garlic cloves, minced

1 T. chili powder

2 skinless boneless chicken breast halves, cut into 3/4-inch pieces

5 C. canned low-salt chicken broth

1 C. fresh or frozen corn kernels

1 C. chopped seeded tomatoes

1/2 bunch fresh cilantro sprigs, tied together with kitchen string.

1/4 C. chopped fresh cilantro

1/4 C. fresh lime juice

Sour cream


Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.) Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.