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Category: Soups & Stews

Minestrone Soup

Minestrone Soup

1/4 C. olive oil
1 clove garlic, minced (or 1/8 tsp. powder)
1 1/3 C. onion, coarsely chopped
1 1/2 C. celery with leaves, coarsely chopped
1 can (6 oz) tomato paste
1 T. fresh parsley, chopped
1 C. carrots, sliced, fresh or frozen
4 3/4 C cabbage, shredded
1 can (1 lb) tomatoes, cut up
1 C. canned red kidney beans, drained, rinsed
1 1/2 C. frozen peas
1 1/2 C. fresh green beans
dash hot sauce
11 C. water
2 C. spaghetti, uncooked, broken

Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and sauté for about 5 minutes. Add all remaining ingredients except spaghetti. Stir until ingredients arewell mixed. Bring to boil and reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender. Add uncooked spaghetti and simmer for only 2–3 minutes.

Yield: 16 servings
Serving Size: 1 C.

Calories: 112
Fat: 4g
Fiber: 4g

Chicken Stew

Chicken Stew

8 pieces chicken (breasts or legs)
1 C. water
2 cloves small garlic, minced
1 small onion, chopped
1 1/2 ts.p salt
1/2 tsp. pepper
3 medium tomatoes, chopped
1 tsp. parsley, chopped
1/4 C. celery, finely chopped
2 medium potatoes, peeled, chopped
2 small carrots, chopped
2 bay leaves

Remove skin from chicken, along with any extra fat. In large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.

Yield: 8 servings
Serving size: 1 piece of chicken

Calories: 206
Total fat: 6g
Total fiber: 2g

Chile-Cheese Chowder

Chile-Cheese Chowder

2 bacon slices
1 C. chopped carrot
1 C. chopped, seeded, poblano chiles
1 C. chopped onion
2 T. minced, seeded jalapeño peppers
1/2 tsp. ground cumin
3 cloves garlic, minced
2 (16 oz.) cans fat-free chicken broth
5 C. diced, peeled, baking potato
1/2 tsp. salt
1/3 C. flour
2 1/2 C. 1% milk
3/4 C. shredded Monterey Jack cheese
1/2 C. shredded reduced-fat sharp cheddar cheese
2/3 C. sliced green onions

In a dutch oven, cook bacon until crisp. Reserve 1 T. drippings in pan, remove bacon and set it aside. To the pan add carrots, chiles, onion, jalapeño, cumin, and garlic. sauté until browned. Stir in broth and scrape bottom of pan to release browned bits. Add potatoes and salt, cover, and simmer for 25 minutes. Whisk together flour and milk, add to potato mixture while stirring and cook over medium heat until thickened stirring often (about 10 minutes). Remove from heat, stir in cheeses until melted. Serve in bowls topped with crumbled bacon and sliced green onions.

Yield: 4 servings
Calories: 420
Fat: 7g
Fiber: 3.1g

Mushroom and Hazelnut Soup with Sherry/Marsala Cream

Mushroom and Hazelnut Soup with Sherry/Marsala Cream

2/3 C. Oregon hazelnuts
3 tsp. unsalted butter
2 large shallots, finely minced
2 cloves of garlic, finely minced
1 pound of button or crimini mushrooms, stems removed and sliced (reserve the stems for stock)
1⁄4 pound wild mushrooms (chanterelles, porcini and shitake are all good options)
1⁄4 C. Amontillado sherry or Marsala
4 C. mushroom or chicken stock
salt and pepper, to taste

Preheat oven to 350 degrees. Toast the hazelnuts for 10 minutes or until they are lightly toasted and their skins begin to crack. Remove from oven and put the hazelnuts in a clean dishtowel. Rub vigorously to remove as much skin as possible. When cool, grind the nuts in a food processor and set aside. Melt the butter in a saucepan. Add the shallots and garlic and cook until translucent. Add the mushroom slices and sauté 10 minutes, stirring frequently. Deglaze the pan with the sherry or Marsala. Add the mushroom stock and season with salt and pepper. Reduce the heat, and simmer for about 15 minutes. Puree the soup and nuts together in a food processor or blender in batches—process for a long time until the hazelnuts are completely smooth and integrated into the soup.

Sherry/Marsala Cream:
1⁄2 C. heavy whipping cream
3 tsp. sherry or Marsala
Finely chopped tarragon, chives or parsley to garnish

Whip the cream, and add the sherry or Marsala. Serve dolloped on top of the hot soup and sprinkle with chopped herbs.

Mushroom Stock

2 tsp. olive oil
1 onion, chopped coarsely
1 large carrot, chopped
1 stalk celery, chopped
1 leek, rinsed and chopped
2 garlic cloves, halved
1 oz. dried porcini mushrooms
4 thyme sprigs
1 bay leaf
1 tsp. soy sauce
4 to 8 oz. mushrooms from preceding recipe
6 C. water

Heat the olive oil in a large 4 quart saucepan. Add the onion, carrot, celery, and leek and sauté over medium-high heat until the onion is well browned, about 15 minutes. Add the mushrooms and sauté another 5 minutes. Add all the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook, partially covered for 45 minutes. Strain through a sieve.

Reuben Chowder

Reuben Chowder

 

3 C. milk

1 (10 3/4 ounce) can cream of celery soup

1/2-1 C. shredded swiss cheese (fat free if desired)

1 (16 ounce) can sauerkraut, drained and snipped into short strands

1 (14 ounce) package turkey Polish kielbasa or 12 ounces corned beef

 

In saucepan, mix milk, soup and cheese. Add sauerkraut, cover, and simmer for 15 minutes. Add turkey sausage or corned beef. Cook for 10 minutes or until hot. You can serve this with toasted, buttered rye bread sprinkled with caraway seeds, if desired.

Lasagna Soup

Lasagna Soup

16 ounces hot Italian turkey sausage

2 C. diced onions

1 C. diced carrots

5 garlic cloves, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. red pepper flakes

1/8 tsp. salt

1/8 tsp. pepper

4 C. chicken broth

14 1/2 ounce can fire roasted crushed tomatoes

10 ounces tomato sauce

1 C. dry Campanelle pasta

2 C. chopped fresh spinach

4 ounces diced provolone cheese

1 ounce fresh grated Parmesan cheese

1 T. plus 1 tsp. sliced fresh basil

 

In a Dutch oven over medium-high, add sausage and cook until browned – crumble the sausage as you go with a wooden spoon. Add the onions and carrots – cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper – cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted – about 1 to 2 minutes. Remove from the heat. To serve – place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.

 

Meat-Free Lasagna Soup

Meat-Free Lasagna Soup

1 T. of olive oil

1 large red onion, chopped

1 large bell pepper, chopped

4 large garlic cloves, minced

8 large button mushrooms, chopped

A pinch of sea salt

A pinch of black pepper

A pinch of dried oregano

A pinch of dried basil

1 – 28 ounce can of crushed tomatoes

1 – 16 ounce can of tomato sauce

1/2 a carton of vegetable broth

8 ounces of fusilli pasta

Mozzarella, cubed

Parmesan cheese, shredded

 

In a large stockpot sauté onion, green pepper, mushrooms and garlic until tender with sea salt, black pepper, oregano and basil. Add tomatoes, tomato sauce and broth and stir. Cook for at least 1 hour. (I like soup that cooks for a while. It makes the flavors come together.) Add pasta and cook until tender. Put several cubes of mozzarella on the bottom of your bowl and top with soup. Then add Parmesan to the top of the soup.

Cauliflower Cheese Soup

Cauliflower Cheese Soup

3 medium potatoes, peeled and diced

2 large cauliflowers, one chopped, one cut into neat and uniform little florets

3 carrots, peeled and chopped

3 cloves of garlic, peeled and chopped

1 large onion, chopped

1 1/2 tsp. salt

6 C. water

3 C. grated cheddar cheese

2 C. milk (whole milk tastes best, but you can substitute low-fat)

2 tsp dill

1 tsp caraway seeds (so good and really important, don’t leave these out!)

Black pepper, to taste.

 

Place the potatoes, garlic, onion, salt and water into a large pot. Add the chopped cauliflower chunks (reserve the tidy florets!). Bring to a boil and simmer until the vegetables are very soft (~30 minutes). While the veggies are cooking, steam the reserved cauliflower florets until tender. Puree the stewed veggies in batches in a blender. Return the puree to the original pot, stir in the steamed cauliflower florets and the remaining ingredients. Heat gently until the cheese is completely melted. Serve topped with extra cheese and fresh pepper.

East African Groundnut Soup

East African Groundnut Soup

3 C. chopped onions

3 celery stalks, diced

1 T. oil

2 bell peppers (any color), diced

1 dash cayenne (more for hotter)

2 T. curry powder

1 C. brown rice

1 28oz can diced tomatoes

6 C. water

1 tsp salt

1/2 C. natural peanut butter

1 T. sugar

Juice of one lime

 

Chopped cilantro, chopped scallions, and/or ground peanuts for toppings (optional). In a large pot, sauté the onions and celery ~10 minutes on medium heat. Add the bell peppers and sauté ~5 minutes more. Add the cayenne and curry powder. Add the rice, water, tomatoes and salt. Stir well. Cover the pot and bring to a boil, then reduce to a simmer and let cook ~40 minutes, until rice is tender. Whisk in the peanut butter, lime juice, and sugar. Add water if soup is too thick. Taste it, and add more salt or sugar as needed. Serve topped with chopped scallions, cilantro, ground peanuts, lime wedges, etc. This recipe makes approximately 12 servings.

Shrimp, Ham, and Escarole Soup

Shrimp, Ham, and Escarole Soup

2 medium ham hocks, about 2 pounds

1 pound medium shrimp

3 T. vegetable oil, like soy, peanut, or corn

2 T. tomato paste

1 head garlic, halved, plus 6 cloves sliced

4 sprigs fresh thyme

2 wide strips lemon zest

1 large onion, sliced

1 jalapeno pepper, thinly sliced (like it hot? Keep the seeds)

6 canned whole plum tomatoes

12 ounces frozen black-eyed peas (about 2 heaping C.)

10 C. chopped escarole, 2 small or 1 large head

1 1/2 tsp. kosher salt

1 lemon, cut into 8 wedges

 

Cover the ham hocks with cold water in a soup pot. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, about 5 minutes. Drain the water, set the hocks aside.  Meanwhile, peel the shrimp, reserve the shells. Devein the shrimp and refrigerate.  Heat 1 T. of the oil in a soup pot over medium heat; add the shrimp shells and tomato paste, and cook, stirring, until the shells turn pink, about 3 minutes. Add the ham hocks, halved garlic, thyme, lemon zest, and 3 quarts cold water. Bring to a boil, then reduce the heat to maintain a simmer. Cook, uncovered, until the meat falls off the ham hock, about 1 1/2 hours.  Strain the broth into a bowl (you should have about 6 C. broth), and save the ham hocks. When the ham hocks are cool enough to handle, pull the meat from the bone; discard the rind, fat, and bone. (This can be done a day ahead.)  In a large soup pot, heat the remaining 2 T. oil over medium heat. Add the onion, sliced garlic, and 1/2 of the jalapeno. Crush the tomatoes through your hands and add to the pot along with their juices and cook until onions soften and tomatoes dry, about 10 minutes. Add the broth, ham, black-eyed peas, and bring to a boil, adjust the heat to maintain a simmer, and cook, uncovered, until the peas soften, but hold their shape, about 20 minutes. Add the escarole, and the remaining jalapeno, and cook until the greens wilt, about 7 minutes. Stir in the shrimp and 1 1/2 tsp. salt, and cook until the shrimp turn pink and curl, about 3 minutes. Divide the soup evenly into warmed bowls. Serve with a lemon wedge.

White Bean, Wheat Berry, and Escarole Soup

White Bean, Wheat Berry, and Escarole Soup

1 pound dried baby lima beans or other dried white beans, picked over and soaked

2 ham hocks

2/3 C. wheat berries

8 C. water

2 C. chicken broth

2 medium onions, chopped

3 carrots, chopped

3 celery ribs, chopped

1 bay leaf

1 tsp. dried rosemary, crumbled

1 head escarole (about 1 pound), coarsely chopped

3 garlic cloves, minced

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat and set aside.  In a blender or food processor puree 3 C. of the soup. Stir puree into soup with the chopped meat and the escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.)

Tuscan Olive Harvest Ribolita

Tuscan Olive Harvest Ribolita

3 (12-ounce) jars cannellini beans

1/2 C. extra-virgin olive oil, divided

1/2 pound smoked ham hock or 1/2 pound chunk prosciutto

3 cloves garlic, chopped, plus 1 whole clove

6 C. water, divided

1 sprig fresh thyme

1 sprig fresh rosemary

1 leek, white and light green only, minced and rinsed

1 yellow onion, minced

1 carrot, small diced

1 celery stalk, small diced

2 bay leaf

1 pound Tuscan black cabbage, chopped

1/2 pound napa cabbage, chopped

3/4 C. tomato puree

6 slices Italian bread, sliced 1/2-inch thick

Freshly grated Parmesan

Preheat oven to 375 degrees F.  Drain beans in a colander and gently rinse under cold water.  With 3 T. of the oil saute the ham hocks, when brown turn over and add 1 clove chopped garlic. Add 3 C. cold water and beans, bring to a boil and simmer for 30 minutes. Add thyme and rosemary sprigs.  In a soup pot add 1/4 C. oil, and remaining chopped garlic. Cook until light brown and add leek, onion, carrot, celery, and bay leaf. Saute for 8 minutes over medium heat until slightly soft. Add the cabbages and saute for 5 minutes. Add remaining 3 C. water and the tomato puree. Cook for 20 minutes. Add to beans and continue to cook for 20 more minutes. Remove ham hock. When cool chop the meat, and add back to the soup discarding the hock bones.  Place bread in oven until lightly browned. Remove from oven and rub with a clove of garlic. Brush with remaining olive oil.  When ready to eat bring the soup back to a simmer and add bread. Stir until well broken up. Serve with a healthy drizzle of olive oil and fresh grated Parmesan.

Sherried Black Bean Soup

Sherried Black Bean Soup

1 pound dried black beans, rinsed and drained

8 C. water

2 T. butter or margarine

2 medium onions, chopped

1 stalk celery, thinly sliced

1 medium carrot, shredded

1 clove garlic, minced or pressed

1 ham hock (about 1 pound)

1/4 C. chopped fresh parsley leaves

1 tsp. salt

1/8 tsp. cayenne pepper

1/8 tsp. whole cloves

1/8 tsp. mustard seed

1 bay leaf

1/3 C. dry sherry

Thinly sliced green onions, crumbled crisp bacon, sour cream, sieved hard-cooked egg, and thin lemon slices, for garnish

 

In a large, heavy saucepan, bring the beans and 4 C. of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.  In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 C. water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.  Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 C. of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.  Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.

Caldo Gallejo

Caldo Gallejo

1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight

8 ounce length of Chorizo or other spicy sausage

3 T. pure olive oil

2 T. butter

6 cloves garlic, peeled and thinly sliced

2 scotch bonnet, chilies, stemmed, seeded and minced

2 poblano chilies, stemmed, seeded and diced medium

1 C. red onion, minced

3 quarts chicken stock or water

1/2 pound beef chuck steak, left in one piece, rubbed with salt and pepper

1 smoked pork hock or ham bone

2 bay leaves, broken

Salt and pepper, to taste

1 red potato, scrubbed and diced into large bite sized pieces

1 turnip, peeled and diced into large bite sized pieces

2 C. (packed) collard greens, stems cut out, washed and cut in shreds

More salt and pepper to taste

 

Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to firm up.  Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and red onion. Allow to cook 7 to 8 minutes, stirring occasionally.  Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.  When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season to taste and serve.

SBD Gazpacho

SBD Gazpacho

2 1/2 C. tomato or vegetable juice cocktail

1 C. peeled, seeded, finely chopped fresh tomatoes

1/2 C. finely chopped celery

1/2 C. finely chopped cucumber

1/2 C. finely chopped green bell pepper

1/2 C. finely chopped green onion

3 tsp. white-wine vinegar

2 tsp. extra-virgin olive oil

1 large clove garlic, minced

2 tsp. finely chopped, fresh flat-leaf parsley

1/2 tsp. salt

1/2 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

 

Combine all the ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.

 

Yield:

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One Pot Chinese-Spiced Beef Stew

One Pot Chinese-Spiced Beef Stew

2 lb. boneless beef chuck, cut into 1 1/2-inch pieces

2 T. vegetable oil, divided use

1/3 C. dry sherry

2 T. sugar

3 T. soy sauce

1 piece fresh ginger, peeled and thinly sliced

2 garlic cloves, peeled

2 whole star anise

4 (3×1-inch each) strips orange peel

3 C. water

1 (1 1/2 lb.) bunch broccoli, cut into (1 1/2 x 1-inch) pieces

4 ounces snow peas, trimmed

1 bunch green onions, cut into 2-inch pieces

 

Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 T. vegetable oil over medium- high heat until hot. Add half of beef and cook until browned on all sides. Transfer beef to plate. Repeat with remaining oil and beef. Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic, star anise, orange peel, and 3 C. water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 to 1 1/2 hours, until meat is fork-tender. With slotted spoon, transfer meat to serving bowl and keep warm. Discard star anise. Increase heat to high and boil liquid 15 minutes or until reduced to about 2 C.. Skim fat. Meanwhile, in 4-quart saucepan, heat 1 inch water to boiling over high heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add snow peas and green onions and cook, covered, about 3 minutes longer or until all vegetables are tender-crisp. Drain vegetables and add to beef mixture. Pour reduced broth on top.

 

Yield: 8 servings

Calories: 370

Fat: 24g

Fiber:

 

 

 

One Pot Latin American Pork Stew

One Pot Latin American Pork Stew

2 tsp. olive oil

2 lb boneless pork loin, cut into 1-inch pieces

1 lg onion, chopped

4 clove garlic, minced

1 can(s) diced tomatoes(14 1/2 oz) with juice

1 c cilantro, fresh, chopped

1 tsp. cumin, ground

3/4 tsp. salt

1/2 tsp. coriander, ground

1/4 tsp. cayenne pepper, ground

1 md jalapeño, minced

2 c water

3 md sweet potatoes, peeled and cut into 1/-inch chunks

2 can(s) black beans, rinsed and drained(15-19 oz)

 

Preheat oven to 350 F. In a non-stick 5 qt. Dutch oven, heat olive oil over medium-high heat. Add pork in batches and brown. Transfer pork to a bowl. Reduce heat to medium. In the drippings cook onion until soft, about 10 minutes, stirring frequently. Add garlic and continue cooking another minute. Add tomatoes with their juice, half of the cilantro, cumin, salt, coriander, ground cayenne and water. Heat to a simmer and stir in the pork. Cover and bake in the oven for 30 minutes or on the stovetop. Stir in the sweet potato chunks; cover and bake in the oven for 40 minutes longer until potatoes and pork are tender. Stir in the black beans and the rest of the fresh cilantro; cover and warm for 15 minutes or until heated through.

 

Yield: 8 servings

Calories: 340

Fat: 9g

Fiber:

 

 

 

Gillian MK Miso Soup with Watercress

Gillian MK Miso Soup with Watercress

6 C. water

30 grams dried bonito flakes

3 dried shitake mishrooms

3 T. dried wakame, shredded

6 T. miso paste, in this case, red

2 C. watercress leaves (or argula)

 

Heat the water in a pot until just ready to boil, then add the bonito flakes.  Turn the temperature down a bit and simmer for two minutes.  Remove from the heat and let stand 5 minutes, then strain the bonito flakes out and discard.  Add the mushrooms and the wakame and return to heat.  Simmer the soup over low for 20 minutes.  Spoon out the mushrooms and cut into thin strips, discarding the stems.  Return the mushrooms to the soup. In a small bowl, whisk together the miso paste and a bit of the broth from the post, then pour back into the soup.  Continue to let the soup simmer.  Just before serving, add the watercress and heat just so it wilts.  Serve and dive in.

 

 

Yield:

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Gillian McK Aduki Bean Stew

Gillian McK Aduki Bean Stew

200g aduki beans

1 wheat free vegetable stock cube

1 onion, peeled and finely chopped

2 carrots, trimmed, peeled and thickly sliced

1 leek, washed, trimmed and finely sliced

Half a butternut squash, peeled, deseeded and cut into chunky pieces

½ tsp of cumin

½ tsp of turmeric

250g curly kale

4tbsp of fresh chervil, chopped

 

Presoak the beans for 12 hours or overnight in water. Drain the beans and rinse well. Place in a saucepan of water and bring to the boil. Boil hard for 15 minutes to remove toxins. Drain and rinse well.  Return the beans to the pan with a litre of fresh cold water. Add the stock cube and bring to the boil. Lower the heat and simmer for 10 minutes. Add the vegetables, cumin and turmeric and simmer for a further 10-15 minutes. Add the kale and cook for a few minutes until just tender. Sprinkle with chervil and serve with Millet Mash and Onion Gravy.

 

 

Yield:

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Fiddlehead Fern and Mushroom Soup

Fiddlehead Fern and Mushroom Soup

fern5 C. low- sodium chicken stock

2 C. cleaned fiddlehead ferns, large ones cut in half

2 C. crimini mushrooms, thinly sliced

1 T. olive oil

2 large long white or Yukon gold potatoes, peeled and cubed into small bite sized pieces

1/2 C. sweet onion, finely diced

2 sprigs fresh thyme, or 1/2 tsp. dried

2 cloves garlic, minced

1 T. fresh lemon juice

Salt and pepper

 

Bring the stock to a boil in a soup kettle. Add the potatoes, onion and thyme. Cook on a low boil, covered until the potatoes are very, very tender Рthis takes me from 20 to 25 minutes. While doing that, in a large skillet, saut̩ the sliced mushrooms, ferns and garlic in the olive oil with a generous sprinkle of salt and a few grinds of freshly ground black pepper for about 1 minute. Add two large spoons of stock, cover and simmer for 5 minutes. Uncover, stir and continue to cook for 5 more minutes. At this point, the mushrooms and ferns should be cooked. Add the lemon juice and taste for salt and pepper. Note: if not making a soup Рthis is a wonderful side dish as-is! Set aside until the potatoes are done. When the potatoes are very tender (at the point of mushy) take off the heat, remove the thyme stems if using fresh and allow to cool off for a few minutes. Carefully cream with the immersion blender (or do so in batches in a food processor). Avoid splashing the hot liquid on yourself! Add half the fern/mushroom mixture, and again with the immersion blender, whiz down into small pieces. Add the remaining fern/mushrooms, stir and taste for salt and pepper. This process will give you a creamy textured, full bodied yet low-fat soup. If cooled down too much, heat on low until just heated through and serve. Enjoy!

 

 

Yield:

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North African Stew

North African Stew

1.5 lbs lean beef stew meat
2 medium sweet potatoes, peeled, halved lengthwise and sliced to .5 inch thick
1 medium onion, cut into wedges
1 C. water
1 tsp. instant beef bouillon granules
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/8 tsp. cinnamon
4 cloves garlic, minced
1 can of 14.5 diced tomatoes, undrained
1/2 C. apricots, quartered
1/4 C. chopped peanuts

Cut meat into one inch pieces. In a ~4 quart slow cooker, add meat, sweet potatoes, and onion. Stir in water, bouillon granules, cumin, cayenne pepper, cinnamon, and garlic. Cover and cook on low setting for 7.5 to 8.5 hours or high for 3.5 to 4 hours. Stir in tomatoes and dried apricots. Cover and cook for half an hour more. Serve over hot couscous. Sprinkle with crushed peanuts.

Broccoli Cheese Soup

Broccoli Cheese Soup

 

1/2 medium chopped onion

1/4 C. melted butter

1/4 C. flour

2 C. half-and-half cream

2 C. chicken stock

1/2 lb fresh broccoli

1 C. carrot, julienned

6 ounces grated sharp cheddar cheese

salt and pepper

 

Sauté onion in butter. Set aside.  Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add the chicken stock. Simmer for 20 minutes.  Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.  Add salt and pepper. Add cheese and stir till cheese has melted.  Remove from heat & serve.

Beef & Butternut Squash Soup

Beef & Butternut Squash Soup

soup2 ounces pancetta (diced)

1 pound beef (cut into 1 inch cubes)

1 onion (chopped)

3 cloves garlic (chopped)

1/2 tsp. red pepper flakes (optional, to taste)

1 T. rosemary (chopped)

1 T. thyme (chopped)

1 C. Italian red wine

3 C. beef broth

1 splash balsamic vinegar

1/4 C. sundried tomatoes (chopped)

1 (28 ounce) can diced tomatoes

Parmigianino-Reggiano rind (optional)

1 tsp. oregano

Salt and pepper to taste

1 pound butternut squash (peeled, seeded and cut into 1 inch cubes)

Parsley (chopped)

 

Cook the pancetta in a large pan on medium heat. Add the beef and brown on all sides in the grease from the pancetta and set aside. Add the onion and sauté in the pancetta grease until tender, about 5-7 minutes. Add the garlic, red pepper flakes, rosemary and thyme and sauté until fragrant, about a minute. Add the wine and deglaze the pan. Add the beef, broth, balsamic vinegar, sun-dried tomatoes, diced tomatoes, parmigiano reggiano rind, oregano, salt and pepper and bring to a boil. Reduce the heat, cover and simmer until the beef is nice and tender, about 1-2 hours. Add the squash and simmer until it is tender, about 15-20 minutes.

 

 

Yield:

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Golden Chili w/ Caramelized Onion & Sausage

Golden Chili w/ Caramelized Onion & Sausage

2 onions, chopped

1 T. olive oil

4 cloves of garlic, chopped

2 jalepenos, deseeded & minced

2 tsp. ground cumin

1 T. ancho chili powder (regular is fine too)

2 tsp. chili powder

1/2 tsp. ground oregano

1 1/4 pounds (one package) of Turkey Italian Sausage

2 C. of chicken broth

2 – 15 oz cans chickpeas

1 -15 oz can pinto beans

1 – 15 oz can creamed corn

 

In a large stock pot, heat the oil to medium heat & add the onion. Cook until caramelized, about 10 minutes. Add the garlic, jalapeno, cumin, chili powder & oregano, cook for another 2-3 minutes. Add the sausage, breaking it up with the spoon into small pieces (make sure you remove the casing first to make this easier). Once the sausage is browned & no longer pink inside, deglaze the pan by pouring the broth into the hot pan. Scrape the pan to get all those yummy bits off the bottom. Add 1 can of the chickpeas & the pinto beans. In a blender, puree the 2nd can of chickpeas & creamed corn. Add the mixture to the chili. Simmer for about 15 minutes, or until the chili is the desired consistency. If it gets too thick, just add some chicken broth or even a beer to thin it out. Top with shredded cheese, sour cream and green onion.

Carrot Soup

Carrot Soup

Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream soup has a lovely orange color and is perfect to serve in any season with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt.

1 T. Olive oil
1 1/2 C. Chopped yellow onion
3 large Cloves of garlic, chopped
1 T. Dried basil or 1/4 C. chopped fresh
1 lb. Carrots, sliced thinly ( about 8 C. )
5 C. Water
Juice 1/2 Lemon
1 T. Tamari
Freshly Ground pepper
1 Anaheim Chili pepper, minced
2 T. Chopped Fresh cilantro
Fresh chopped fresh parsley or cilantro for garnish

Heat the oil in a heavy-bottomed soup pot. Add the onion and garlic, and cook over high heat for 3 or 4 minutes, stirring frequently. Add the basil and carrots, and continue to cook for 5 minutes. Add the water, cover the pot with a lid, reduce the heat, and simmer until the carrots are soft, 30 to 40 minutes. In a food processor, blend the carrots and cooking liquid until smooth. Return the soup to the stove. Add the lemon juice, tamari, and pepper to taste. Stir in the cilantro and the chili pepper. Simmer on low heat for 10 minutes. Garnish with chopped parsley or cilantro and serve immediately. If serving cold, transfer to a bowl, cover, and refrigerate for at least 4 hours. Variation: Instead of flavoring the soup with cilantro, lemon, and chili pepper, substitute 3 T. of juice from freshly grated ginger or 1/2 C. of fresh orange juice.

 

Baby and Big Bella Mushroom and Chicken Stew

Baby and Big Bella Mushroom and Chicken Stew

 

4 T. extra-virgin olive oil

2 portabella mushroom caps, underside scraped, cut in half, and then thinly sliced

1 (10 oz.) container cremini mushrooms, brushed clean and cut into quarters

4 boneless skinless chicken breast halves, cut into bite-size pieces

Salt

Fresh ground black pepper

1/4 C. all-purpose flour

1 large yellow onion, chopped

4 garlic cloves, minced

4 medium red potatoes, thinly sliced

1 medium carrot, thinly sliced

1 celery rib, with greens, thinly sliced

1 bay leaf

1 T. fresh thyme leave, chopped

3/4 C. dry white wine

1 quart chicken stock

1 C. frozen peas

1 C. fresh flat leaf parsley, chopped

 

Preheat a large pot over high heat. Add in 2 T. olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 T. olive oil. Season the chicken with salt and pepper; then sprinkle it with the flour. Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper. Continue to cook 5 minutes, stirring frequently. Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot. Simmer for about 10 minutes. Add in the peas and parsley; simmer 1 minute. Discard the bay leaf; serve with warm crusty bread.

 

 

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Zuppa di Fave e Finocchio (Broad Bean and Fennel Soup)

Zuppa di Fave e Finocchio (Broad Bean and Fennel Soup)

zuppa-di-fave-e-finocchio_456X3421 pound, 5 ounces dried broad beans (favas)

1 teaspoon chopped wild fennel (or 1 teaspoon of fennel seeds, soaked in a little water)

7 ounces (1 1/2 cups) fresh broad beans (favas)

Olive oil

1 small onion, finely diced

1 medium carrot, finely diced

1 celery stalk, finely diced

Sea salt and freshly ground black pepper

Extra-virgin olive oil for finishing

 

Soak the dried broad beans in cold water overnight, then drain.  The next day, put the soaked beans and the wild fennel (or the soaked fennel seeds) into a pan, add enough water to cover, and bring to the boil. Put a lid on the pan, then turn down the heat and cook slowly for about 2 hours, or until the beans are completely soft, adding water as necessary. Blend by hand or machine until smooth and set aside.

While the dried beans are cooking, blanch the fresh beans in boiling unsalted water for a couple of minutes, then drain and peel off the skins.  In a separate pan, heat a little olive oil, then add the diced onion, carrot and celery and cook until soft but not colored. Add the fresh broad beans and the blended beans and cook for 15 minutes, then season and serve drizzled with a little extra-virgin olive oil.

 

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Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

1 quart chicken stock

4 ears of fresh corn

5 T. EVOO

6 slices bacon, chopped

2 T. unsalted butter

1 large yellow onion, chopped

3 garlic cloves

1 T. fresh thyme leaves, chopped

1 bay leaf

3 dashes hot sauce

salt and freshly ground pepper

1 rounded T. dijon mustard

20 fresh basil leaves, torn or chopped

2 T. AP flour

1 C. heavy cream

1/2 small red onion

1 pint grape tomatoes

1 seedless cucumber, cut in half lengthwise, then thinly sliced into half-moons

1/4 C. fresh flat-leaf parsley, chopped

6 oz. ricotta salata, crumbled

Crumbled Cooked Bacon

Oyster crackers

Crusty bread

 

Place the chicken stock n a large pot over high heat; bring it to a boil while you prepare the corn. Cut the corn kernels from the cobs. Add the cobs to the stock and simmer for 8-10 minutes, to get every little bit of corn flavor in your chowder. (Cut cobs in pieces if necessary to submerge them entirely.) Preheat a soup pot over medium-hgh heat with 2 T. of EVOO. Add the chopped bacon and cook until crisp, about 2-3 minutes. Remove the crispy bacon from the pot with a slotted spoon to a plate lined with a paper towel and reserve. Return the pot to the heat and add the butter. Once the butter melts add the yellow onions, garlic, thyme, bay leaf, hot sauce, salt, and pepper. Cook, stirring frequently, for 4 minutes, or until the onions are starting to brown. While the onions cook, in a small bowl, combine the dijon mustard, red wine vinegar, salt, and pepper. Whisk in the remaining 3 T. of EVOO, then stir in the basil and reserve. Add the reserved corn kernels to the onions in the soup pot and cook for 2 minutes. Dust the onions and corn kernels with the flour and cook for 1 minute more. Remove and discard the simmered cobs from the boiling stock. Whisk the hot stock into the onions and corn several ladlefuls at a time until incorporated. Add the cream, bring to a simmer, and cook for 8-10 minutes. While the soup is cooking, in a large bowl combine the red onions, grape tomatoes, cucumbers, parsley, and crumbled ricotta salata cheese. Pour the reserved dressing over the salad and toss to coat. Season the salad with salt and pepper. Server the soup garnished with lots of crispy bacon pieces and oyster crackers. Serve the tomato ricotta salad with some crusty bread alongside.

.

 

 

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Gillian McKeith’s Creamy Broccoli Soup

Gillian McKeith’s Creamy Broccoli Soup

3 heads of broccoli, chopped

6 C. of water or more (enough to cover the vegetables)

1 whole fennel, diced

1 vegetable bouillon cube

Handful of fresh tarragon and handful of fresh sage leaves

1 C. of fresh sprouts

 

Boil water, add the broccoli and simmer for 7 minutes. Turn off the heat and add all other ingredients except the sprouts. Blend in a food processor. You may adjust soup consistency by adding more or less water. Add the sprouts into the blender once everything else is blended, or serve soup with whole sprouts as garnish. You can vary the recipe by using different types of herbs such as fresh parsley, coriander or dill.

 

 

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Gillian McKeith’s Squash & Sweet Potato Soup

Gillian McKeith’s Squash & Sweet Potato Soup

6-8 C. water

1 vegetable bouillon cube

3 C. butternut squash, cubed

1 fennel

1 C. sweet potatoes or yams, cubed

1 C. carrots, cubed

6-8 onions, sliced

1 handful tarragon and parsley

1 clove garlic

Sprinkle of pumpkin and sesame seeds

 

Add the stock cube to the water and bring to the boil. Add the squash, fennel, sweet potatoes, carrots and onions to lightly boiling water for 5-8 minutes until tender but firm. Take away from heat and add the tarragon, parsley and garlic. Blend in the food processor. Soup may be thicker or thinner depending on the amount of water used. Garnish with chopped up radishes, pumpkin seeds and sesame seeds.

 

 

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Gillian McKeith’s Green Goddess Winter Detox Soup

Gillian McKeith’s Green Goddess Winter Detox Soup

Olive Oil, 2 tbsp

Garlic, 3 cloves chopped

Onions, raw, .5 C., chopped

Chicken bouillon, 2 C.

Turnips, .5 medium chopped into 1 inch pieces

Zucchini, baby, 1 large in 1 inch slices

1 Sweet potato, chopped into 1 inch pieces

Spinach, fresh, 1 C.

 

Sauté the garlic & onion in the olive oil for 5 minutes. Add the sweet potato & turnip cubes, and sauté for another 5 minutes. Add the bouillon and simmer for 10 minutes. Add the zucchini, and simmer for 5 more minutes. Add the spinach and simmer for 5 more minutes. Puree in the blender until smooth.

 

 

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Gillian McKeith’s Miso Vegetable Soup

Gillian McKeith’s Miso Vegetable Soup

1 spoonful of miso paste or one sachet of instant miso soup

Thinly sliced scallions

Small pieces of tofu

Sprouts

 

If using miso paste, mix with a little water to a smooth paste, then top up with boiling water. Slice the scallions, chop the tofu and add to the miso soup. Add a handful of sprouts. Or any other left over veg or herbs.

 

 

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Cream of Chicken Soup with Wild Rice

Cream of Chicken Soup with Wild Rice

11_23-Cream-of-Chicken-with-wild-rice-soup8 oz. uncooked wild rice (1 1/3 C.)

1 3-1/2 lb. fryer chicken, cut up

7 C. water

12 oz. sliced mushrooms

2 T. cooking oil

1 C. chopped Onion

1 C. chopped Celery

2 T. instant Chicken bouillon granules

3/4 tsp. White pepper

1/2 C. Butter

3/4 C. All-purpose flour

4 C. Milk

3/4 C. Dry Sherry

 

Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse thoroughly. Set partially cooked rice aside. In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender. Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat. Return broth to the saucepan. Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it’s bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry. Heat through.

 

Beef Stew with Turnips & Greens

Beef Stew with Turnips & Greens

1/4 C. olive oil

2 yellow onions, finely chopped

2 oz. bacon or pancetta, finely diced

3 lb. chuck roast or sirloin tip, cut into 1- to 1 1/2-inch cubes

1/4 C. all-purpose flour

4 garlic cloves, minced

6 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 2 bay leaves tied together to make a bouquet garni

1 1/2 C. dry red wine

3 C. beef broth

1 Tbs. tomato paste

1 bunch turnips with greens, turnips cut into 1/2-inch chunks and leaves stemmed and cut crosswise into strips

Salt and freshly ground pepper, to taste

 

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Transfer to a plate. Working in batches, add the beef to the pot in a single layer and cook, turning occasionally, until golden brown on all sides, 7 to 10 minutes. Transfer to a bowl. Return all the meat to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot, and add the garlic and bouquet garni. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Stir in the broth and tomato paste, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, 1 1/2 to 2 hours. Remove the bouquet garni and discard. Add the turnips, cover and cook until tender, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

 

 

 

 

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Beefy Bean Soup

Beefy Bean Soup

1 T. vegetable oil

3/4 lb. beef stew meat, cut into 1-inch pieces

1 medium onion, chopped (1/2 C.)

3 C. beef broth

1 C. dry white wine or beef broth

2 T. chopped fresh thyme leaves or 2 tsp. dried thyme leaves

1/4 tsp. pepper

1 bay leaf

2 cans (15 to 16 oz.) navy, lima or great northern beans, rinsed and drained

4 medium carrots, cut into 1-inch pieces

2 medium celery stalks, cut into 1-inch pieces

Chopped fresh parsley, if desired

Crumbled cooked bacon, if desired

 

Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.  Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.  Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.  Be sure to use a large Dutch oven. Using a smaller pot can cause spillovers, make the mixture heat too slowly or possibly overcook the carrots, celery or beef.

 

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Country Autumn Herb Soup

Country Autumn Herb Soup

1 lb. Spinach

4 T. Butter

2 cloves Garlic, minced

4 T. Flour

1/2 C. packed Basil, chopped

1/4 C. packed Flat Leaf Parsley, chopped

1/4 C. packed Chives, chopped

2 T. Mint, chopped

3 C. Chicken Stock

1 1/2 C. Cream or Half and Half

Salt and Pepper

 

Rinse spinach; do not dry.  Cook in large skillet (the liquid from rinsing should be enough to steam it), until it has wilted.  Turn with tongs or a couple of wooden spoons to ensure it wilts evenly.  Melt butter in large saucepan and sauté garlic for 1 to 2 minutes without browning.  Add flour and cook another 2 minutes while whisking.  Do not brown.  Add fresh herbs and chicken stock.  Stir to smooth out soup and cook over low heat for 5 to 10 minutes; return spinach to soup. Puree soup in processor and return to clean pan.  Add cream and heat through without boiling.  Season with salt and pepper to taste.

 

 

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Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

butternut-squash-soup2 T. butter or margarine

1 medium onion, chopped (1/2 C.)

1 butternut squash (2 lb), peeled, cubed

2 C. water

1/2 tsp. dried marjoram leaves

1/4 tsp. ground black pepper

1/8 tsp. ground red pepper (cayenne)

4 chicken bouillon cubes

1 package (8 oz) cream cheese, cubed

 

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.  In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.  Cover; cook on Low heat setting 6 to 8 hours.  In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese and whisk well. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

 

Yield: 6 servings

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Lentil Soup with Preserved Lemons

Lentil Soup with Preserved Lemons

1 T. olive oil (15 ml)

2 whole chicken legs, halved

4 medium red potatoes, skin on, cut into 1-inch pieces

2 carrots, cut into 1-inch pieces

2 cloves garlic, minced

1 1/2 T. minced ginger (22 ml)

1/2 C. white wine (60 ml)

6 C. chicken stock (1125 ml)

Coarse salt and freshly cracked pepper, to taste

1/2 C. red lentils (125 ml)

1 cinnamon stick

1/3 C. chopped dried figs (175 ml)

1/4 C. chopped cilantro (60 ml)

 lentil-preservedlemon-soup-0168-2

Using a Dutch oven or large pot, heat olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate.  Reduce heat to medium high. Add remaining 1 T. of olive oil and add the potatoes, carrots, garlic, and ginger. Deglaze pan with white wine. Add the chicken back to the saucepan and also the cinnamon, chicken stock, lentils and figs. Season the soup with salt and pepper to taste. Reduce heat to low, cover and cook until chicken is tender, about 45 minutes to 1 hour. Remove the chicken meat from the bones and chop. Add back to the soup. Garnish with cilantro. Serve with some of the Preserved Lemons.

 

 

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Kid-Pleasin’ Chili

Kid-Pleasin’ Chili

1/2 lb. lean ground beef

1 can (15 to 16 oz.) kidney beans, rinsed and drained

1 can (10 3/4 oz.) condensed tomato soup

1 soup can water

1 T. instant minced onion

2 to 3 tsp. chili powder

 

Cook beef in 2-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.   Stir in remaining ingredients. Heat to boiling, stirring occasionally.   Have the kids help by sprinkling the chili with shredded Cheddar cheese or fish-shaped crackers.

 

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Toscana Soup

Toscana Soup

olive-garden33 slices of bacon, cooked and crumbled

3 Italian sausage links

1/2 onion, diced

3 cloves of garlic, minced

5 C. of chicken stock

2 russet potato, peeled and diced into bite sized chunks

2 C. of kale or green Swiss chard, chopped

2 C. of 2% milk

Sea salt and fresh cracked pepper to taste

Pinch of crushed red pepper (more if you want it spicy)

 

Cook the bacon in a large Dutch oven over medium heat. Once it’s finished place on a paper towel. Crumble then set aside for later. Remove the turkey Italian sausage from the casing and put in the Dutch oven along with the diced onion. I made sure to really mix my Italian sausage so it was crumbles. Sauté until the onion is soft and the sausage is cooked, add the garlic, stirring frequently for 45 seconds. Add the chicken stock, milk, potatoes and kale along with the crushed red pepper, sea salt and fresh cracked pepper to taste.  Cook on medium low for 60 minutes or until the potatoes are soft and tender. Ladle into soup bowls and garnish with crumbled bacon. Enjoy!

 

 

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