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
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
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
salt
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.
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
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
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
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
19 Quarts
11 lb. tomatoes
4 1â„2 lb. potatoes
3 1â„2 lb. carrots
2 lb. turnips (optional)
3 3â„4 lb. green beans
7 cups corn
1 1â„2 lb. celery
1 lb onion
1 1â„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
2 quarts
4 sweet potatoes, peeled cubed
2 lb. ham steaks, diced
1 cup water
4 cups ham stock
1â„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
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)
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
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
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
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
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
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
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.
Dungeness Crab Cioppino (PNW)
3/4 C. extra-virgin olive oil
8 large garlic cloves-6 finely chopped, 2 whole
3 jalapenos, seeded and minced
2 red bell peppers, finely chopped
1 large onion, finely chopped
1 large bay leaf
2 tablespoons tomato paste
1/2 C. dry red wine
One 28-ounce can peeled tomatoes, finely chopped, juices reserved
Four 8-ounce bottles clam broth
11/2 C. water
Salt and freshly ground pepper
1/2 C. packed basil leaves
1/2 teaspoon crushed red pepper
4 steamed Dungeness crabs, about 2 pounds each
2 dozen littleneck clams, scrubbed
2 pounds firm, white-fleshed fish fillets such as halibut, skinned and cut into 1/2-inch chunks
2 pounds large shrimp, shelled and deveined
2 pounds mussels, scrubbed
1 pound sea scallops, halved vertically if large
In a very large soup pot, heat 1/4 C. of the olive oil until shimmering. Add the chopped garlic, jalapeños, bell peppers, onion and bay leaf and cook, stirring occasionally, over moderately high heat until softened and beginning to brown, about 10 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the wine and cook until nearly evaporated, about 1 minute longer. Add the chopped tomatoes and their juices and cook over moderately high heat until slightly thickened, about 5 minutes. Add the clam broth and water, season lightly with salt and generously with pepper, and bring to a boil. Simmer over moderate heat until the broth is reduced to about 8 cups, about 20 minutes. Meanwhile, in a mini food processor, combine the basil leaves with the whole garlic and process until the garlic is finely chopped. Add the remaining 1/2 C. of olive oil and the crushed red pepper and process the basil puree until smooth. Season with salt and pepper. Working over the sink, pull off the flap on the undersides of the crabs. Remove the top shells and discard. Pry out the brownish insides and pull off the feathery lungs and discard. Rinse the crab bodies in cold water and quarter them so that each piece has body and leg. Add the crabs and clams to the pot. Cover and cook over high heat, stirring occasionally, until the clams begin to open, about 5 minutes. Using tongs, transfer the crabs to a large platter. Add the fish, shrimp, mussels and scallops to the pot, pushing them into the broth. Return the crabs to the pot, cover and cook, stirring occasionally, until the clams and mussels are fully open and the fish, shrimp and scallops are cooked through, about 8 minutes longer. Ladle the cioppino into deep bowls and drizzle each serving with some of the basil puree. Serve with crusty bread and pass the remaining basil puree separately.
Vegetable Cheddar Bacon Soup
1 C. onion, chopped
1 C. carrot, chopped
½ C. celery root, chopped
½ C. parsnip, chopped
1 C. butternut squash, peeled and chopped
1 C. potatoes, peeled and cubed
2 C. broth, chicken or vegetable
1½ C. sharp cheddar cheese, cut into small cubes
½ C. heavy cream
2 tsp. extra virgin olive oil
sea salt
fresh ground Tellicherry pepper
chopped Italian parsley for garnish
8-10 slices of bacon, chopped and fried
In a pan over medium heat warm oil, fry the onion until translucent. Add the rest of the vegetables and fry for a few minutes. Add broth so that the vegetables are covered. If not covered add more broth, or water. If using a non-salted broth, add some salt, starting with ¼ tsp. and adjust as needed. Simmer for approximately 15 minutes or until the vegetables are soft. When ready add the soup into a blender and blend until smooth. Transfer back to the pot, add the cream and 1 C. of the cheese. Re-heat on low, but do not bring to a boil.
If the soup is too thick for your liking, add more broth or water. Season with salt and pepper to taste. Prior to serving garnish with the bacon bits, the remaining cubed cheese and fresh parsley.
BEEF BONE BROTH
4-5 pounds grass-fed beef bones, preferably marrow, joints, and knuckle bones
1 beef or pig’s foot
3 pounds meaty bones such as oxtail, shank, or short ribs
¼ – 1/2 C. apple cider vinegar, depending on the size of the pot
Purified water to just cover the bones and meat in the pot
2-4 carrots, scrubbed and roughly chopped
2 ribs organic celery, including leafy part, roughly chopped
1 onion, cut into large chunks
2 dried bay leaves
1-2 whole cloves
1 T. peppercorns
Place all the bones in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1″. Cover the pot. Bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth. If you are cooking in a slow cooker, wait for about 2 hours until the water gets warm before skimming, but continue with the next step. Add the carrots, celery-, onion, bay leaves, cloves, and peppercorns and reduce the heat to low and cover the pot. You want the broth to barely simmer. Skim occasionally during the first 2 hours. Cook for at least 12 hours or up to 24, adding water as needed to ensure the bones are always covered with water. (You will likely have to add water during the cooking process.) When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones and meat. Save the beef for another recipe. Pour the broth through a fine mesh strainer and discard the solids. Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very gelatinous. The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.
Roasted Red Pepper Soup
1 cup (20 g) fresh basil leaves
2 cups (400 g) roasted red peppers
3 cups (720 ml) chicken broth
¼ cup (95 g) Feta cheese
½ teaspoon ground black pepper
Combine all ingredients 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 minutes or until heavy steam escapes from the vented lid.
Butternut Squash Soup With Coriander and Lemon
1 tablespoon extra-virgin olive oil, plus more for serving
2 cups thinly sliced fennel (reserve the fronds for garnish)
1 medium onion, diced
½ teaspoon kosher salt, plus more to taste
1 butternut squash, peeled, seeded, and cut into 1-in. cubes (about 3 cups)
2 teaspoons ground coriander
1 quart vegetable or chicken stock
Finely grated zest and juice of 1 lemon
Freshly ground black pepper, to taste
1 cup chopped fresh cilantro
Using the sauté function, heat the oil in the pressure cooker. Add the fennel, onion, and salt, and cook until the vegetables have just softened, 5 minutes. Add the squash and coriander and cook, stirring occasionally, until the vegetables are starting to turn golden at the edges, 7 to 10 minutes. Add the stock, cover, and cook on high pressure for 20 minutes. Let the pressure release naturally. Using an immersion blender directly in the pot or transferring the soup to a blender, puree the soup with the lemon zest until smooth. Season with salt, pepper, and lemon juice to taste. Serve garnished with the fennel fronds, cilantro, and a drizzle of olive oil.
Bone Broth Hamburger Soup
2 T. coconut oil, ghee, or butter
2 tsp. turmeric
2 tsp. black pepper
3 C. bone broth, meat stock, or the Healing Elixir Vegetable stock (you could also use 2 C. broth or stock and 1 C. water)
1/2 lb. ground beef (this also works with ground bison, lamb, turkey, or chicken)
2 tsp. sea salt
Optional: 1 C. thinly shredded bok choy or thinly sliced yellow summer squash and zucchini
Add coconut oil, ghee, or butter to a saucepan and set your burner to low. Add the rest of the spices, except for the sea salt. Warm the spices in the coconut oil for 2 minutes or until you can smell their aromas. Add the bone broth or stock and sea salt. Simmer for 1 minute. Add the ground beef in small chunks. Decide if you want any sliced vegetables, like bok choy and yellow summer squash. Add them if you want them. Simmer the broth with meat (and vegetables, if using) for 3 minutes or until the meat has changed color and looks done. Ground meat, bok choy, and yellow squash cook very fast in broth. Taste the broth and, if you want, you can dilute it with more water. If you really want to strengthen your body, mind, and spirit after feeling depleted, the rich broth is wonderful as is. However, if you want to feel lighter, dilute it a bit. Start by adding x/4 C. water and taste. Notice how that feels in your body—does it need to be lighter? Add another x/4 C. water and taste again. Continue to add water until the broth feels right to your taste buds and body. Add more sea salt and pepper, if needed. Thermos soup instructions: If you’re making a thermos broth for work or a road trip, you can bring the broth to a boil, turn off the heat, and add the ground meat (making sure it’s broken up into small chunks first) and, if desired, the thinly sliced vegetables. Then pour the soup into your thermos and put on the cap. The meat and vegetables will continue to cook in the broth and be ready by the time you want to eat your meal.
CHICKEN BONE BROTH
Yield: Varies depending on pot size; these ingredients are sufficient for 1 gallon of broth
3 or more pounds raw chicken bones/carcasses (from 3-4 chickens)
6-8 chicken feet or 1 pig’s foot
1 whole chicken and 4 -6 additional legs, thighs, or wings
1/4-1/2 C. apple cider vinegar, depending on the size of the pot
Purified water to just cover the bones and meat in the pot
2-4 carrots, scrubbed and roughly chopped
3-4 ribs organic celery7, including leafy part, roughly chopped
1 onion, cut into large chunks
1 tomato, cut into wedges (optional)
1-2 whole cloves
2 tsp. peppercorns
1 bunch parsley
Place all the bones and meat in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1″. Cover the pot. Bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth. If you’re cooking in a slow cooker, wait for about 2 hours until the water gets warm before skimming, but continue with the next step. Add the carrots, celery, onion, tomato (if using), cloves, and peppercorns and reduce the heat to low. You want the broth to barely simmer. Skim occasionally during the first 2 hours. Cook for at least 4 hours or up to 6, adding water as needed to ensure the bones are always covered with water and adding the parsley in the last hour. (You will have to add water during the cooking process.) When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones and meat. Save the chicken for another recipe. Pour the broth through a fine mesh strainer and discard the solids. Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very’ gelatinous. The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.
4 C. (1 quart) Beef Bone Broth
1 small clove garlic, smashed
About 1 C. Roasted Sweet Onions
1/4 tsp. herbs de Provence
1 peppercorn
Celtic or pink Himalayan salt
Heat the broth in a saucepan over medium heat. Add the garlic, onions, herbs, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the garlic and peppercorn. Season with salt.
Shrimp Pho
1 quart vegetable stock
1 handful bean sprouts
2 ounces snow peas
2 ounces sugar snap peas
2 ounces baby corn
1-inch piece ginger, peeled and grated
1 T. fish sauce
Juice of 1/2 lime
12 large shrimp, shelled and deveined
1 handful each fresh basil, mint, and cilantro
1/2 red chile, finely sliced
Pour the stock into a large saucepan and bring to a boil. Add the bean sprouts, snow peas, sugar snap peas, baby corn, and ginger and cook for 3 to 4 minutes. Add the fish sauce and lime juice. Add the shrimp and cook until pink, 2 to 3 minutes. Serve topped with the herbs and chile.
Yield: 2 servings
Calories: 170
Thanksgiving Bone Broth
4 C. (1 quart) Turkey Bone Broth
2 ribs celery, diced
1 carrot, diced
1 small clove garlic, crushed
1/4-1/2 tsp. ground sage or Bell’s Seasoning (see Note)
1 clove
Celtic or pink Himalayan salt
Ground black pepper
Heat the broth in a saucepan over medium heat. Add the celery, carrot, garlic, sage or Bell’s Seasoning, and clove. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, or just until the carrots and celery are tender. Remove and discard the garlic and clove. Season with salt and pepper and serve. NOTE: Bell’s Seasoning is a salt-free blend of herbs and spices containing rosemary, oregano, sage, ginger, and marjoram.
Lentil Soup with Lemon and Turmeric
2 T. olive oil
2 cups finely chopped onion (1 medium onion)
1 1/2 cups chopped carrot (2 large carrots)
2 tsp. minced garlic (3 cloves)
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. fresh ground black pepper
1/2 tsp. ground turmeric
2 cups (12 ounces) lentils, picked and rinsed
8 cups chicken or vegetable broth
2 heaping cups shredded kale or spinach
1 to 2 lemons
1/4 cup chopped fresh herbs like parsley or dill, optional
Fine sea salt, to taste
Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 tsp. of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 tsp. depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.) Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup.
Nettle and Potato Soup with Lemon Ricotta
For the ricotta garnish:
1/4 cup full fat ricotta cheese
1 tablespoon extra virgin olive oil
1-1/2 teaspoons finely grated lemon zest
For the soup:
6 to 8 ounces stinging nettles (1 large bunch)
2 tablespoons butter
3 leeks, white and green parts only, thinly sliced
1 (12-ounce) russet potato, peeled and chopped into 1/2-inch chunks
4 cups chicken broth
1 bay leaf
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
In a medium bowl, whip the ricotta cheese, olive oil, and lemon zest together until fluffy, 2 minutes. Season with salt and pepper and set aside. Bring a large pot of water to a boil. Wear gloves and use tongs to transfer the nettles to the pot. Cook, stirring frequently, until the nettles are wilted and tender, about 5 minutes. Drain and rinse with cool water. Use sharp scissors to clip off the largest stems and discard them. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the leeks and sauté until translucent, 6 minutes. Add the nettles, potato, broth, bay leaf, and 1-1/2 cups of water. Bring to a simmer, cover, and cook until the potatoes are fall-apart tender, 15-20 minutes. Remove the bay leaf and discard. Blend the soup with a stick blender or blend in batches with the lid slightly ajar in a blender. Strain, if desired and return the soup to the soup pot. Add the cream, and cook over medium heat until heated through, 10 minutes. Add the nutmeg and season the soup with salt and pepper to taste. Serve with a dollop of the ricotta mixture on top.
Saffron Clam Chowder with Gnocchi
2 lbs Manila clams, cleaned and purged
½ cup dry white wine
2 sprigs fresh thyme
1 clove garlic, whole
½ cup diced celery
1 cup diced onion
1 tablespoon unsalted butter
6-8 threads saffron (use whole threads, not ground)
2 cups heavy cream
Salt and pepper to taste
1 bay leaf
1 package frozen gnocchi
1 tablespoon unsalted butter for the gnocchi
½ cup cold water
In a large stainless-steel stock pot, placed washed clams with the white wine, thyme and garlic. Cover the pot and turn the heat on high. Let the clams steam about ten minutes, until they open and are easy to remove from their shells. Remove the clams from the liquid. Strain the liquid into a deep clear container (clear measuring cup works well) and save! Remove the clam meat from the shells and discard shells. In a large stock pot, melt the butter. Add the onions and celery. Cook until translucent. Carefully pour in the reserved clam juice, making sure to not pour in any sediment. Add the saffron, bay leaf, clams and cream. Bring to a boil and reduce slightly. Season with salt and pepper to taste. To serve, in a 10-inch sauté pan, heat the butter reserved for the gnocchi. Add the frozen gnocchi (do not thaw) and brown evenly. Add the cold water and cook until it is evaporated. The gnocchi should be heated through by then. Place six pieces of gnocchi in a warm bowl. Ladle the chowder over and serve immediately.
Green Garlic Soup
5 tablespoons unsalted butter
24 young garlic plants, white part only, halved lengthwise (about 8 ounces worth)
3/4 cup water
1 1/2 pounds (22 ounces) small red potatoes, peeled and quartered
6 cups (1 1/2 quarts) chicken or vegetable broth
1/2 cup heavy cream
1 1/2 teaspoons salt
2 to 2 1/2 teaspoons white wine vinegar, to taste
ground pepper to taste
thinly sliced garlic scapes, olive oil, and watercress, for garnish (optional)
Melt butter in large, heavy bottomed stock pot. Add garlic and 1/4 cup of water. Bring to a simmer, then cover and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water and simmer for 20 minutes. Add the broth, cover, and allow to bubble gently for 20 more minutes. Allow to cool slightly. Puree the soup in batches in a blender for 2 minutes until smooth. If a smoother texture is desired, pass the puree through a medium-fine sieve and return to saucepan. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, tasting the soup after each addition, until it tastes good to you. Reheat the soup gently and serve in warm bowls. Grind black pepper generously over each portion and serve with slices of toasted or grilled sourdough bread.
Slow Cooker Golden Chickpea Soup
2 tablespoons coconut oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon ground turmeric
2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried chickpeas
8 ounces Yukon gold potatoes, peeled and diced
8 cups (2 quarts) low-sodium vegetable or chicken broth
Greek yogurt
1 medium lemon, cut into wedges
Chopped fresh cilantro
Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker. Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours. Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary. Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.
Instant Pot Chicken Bacon Chowder
1 T. olive oil
1 yellow onion, diced
2 cups chicken broth
6 boneless, skinless chicken thighs or 2 pounds boneless, skinless chicken breasts
3 carrots
3 celery ribs
3 large Russet potatoes
1 (16 oz) bag frozen corn
1 (4 oz) can diced green chiles
1 (3 oz) package real bacon bits
1 (8 oz) package cream cheese
1 red bell pepper
4 green onions
Salt and pepper
Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the diced onion. Sauté for about 4 or 5 minutes. Pour in the broth. Let the sauté setting stay on while you prepare the rest of your ingredients.  Cut excess fat off of your chicken. Cut the chicken into 1 inch cubes. Peel and slice the carrots into ½ inch rounds. Dice the celery. Peel potatoes, if desired. Cut them into 1 inch cubes. Add chicken, carrots, celery and potatoes into the Instant Pot. Add in the frozen corn and the green chiles. Stir. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 5 minutes (if you don’t have a soup button then use the manual or pressure cook button).
Dice up your bell pepper and green onion. Lay the cream cheese on the counter to get a little soft.
When the time is up let the pot sit there for an additional 5 minutes (L0:05) and then move the valve to venting. Remove the lid. Stir in the bacon, cream cheese, red pepper and onions. Once the cream cheese is melted test the soup. Add salt and pepper to taste. Â Ladle into bowls and enjoy!
Yield: 10 servings
Calories: 398
Fat: 16g
Fiber: 4g
Instant Pot Cheesy Ham Chowder
1 T. olive oil
1 cup diced onion
2 cups chicken broth
2 cups sliced carrots
2 ½ cup diced potatoes (peeled or with skins on…any variety of potato will work, I used yellow)
1 ½ cups frozen corn
½ tsp. pepper
¼ tsp. dried thyme
2 cups cubed ham
2 cups half and half
3 T. cornstarch
½ cup bacon crumbles
1 ½ cups grated sharp cheddar cheese
Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onion and sauté for about 4 minutes. Pour in the broth. Add in the carrots, potatoes, corn, pepper, thyme and ham. Turn off the sauté setting. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes (if you don’t have a SOUP button just use the manual/pressure cook button). When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. Stir ¼ cup of hot broth into the half and half and stir to temper it. Then pour the half and half into the pot. In a small bowl stir together 3 T. of cornstarch with 3-4 T. of water, until smooth. Then pour the mixture into the Instant Pot. Turn your Instant Pot to the sauté setting. The cornstarch mixture will thicken up contents of pot quickly. Stir in the bacon and cheddar. Turn off the sauté setting.
Ladle into bowls and serve.
8 servings
Calories: 419
Fat: 22g
Fiber: 3g
Cabbage and Beef Soup
1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.
Serving Size: 1 Cup
Calories: 116
Fat: 3g
Fiber: 3g
Mayberry Lentil Soup
1 lb. Kielbasa, sliced
1 pound lentils
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup sliced carrots
1/8 teaspoon garlic salt
2 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 6-ounce can tomato paste
8 cups water
Ina large stock pot combine all of the ingredients except the tomatoes. Cook for 1 hour and 30 minutes. Add the tomatoes and simmer for 30 minutes
Forager’s Soup
50g butter or 4T. olive oil
1 medium onion, diced
150g/3oz or two medium potatoes, diced
600ml/1 pint vegetable or chicken stock
600ml/1 pint creamy full fat milk
250g/9oz well washed and chopped wild greens (plus leaves you want to use up). Nettles tips, wild garlic, wild sorrel, rocket, nasturtium leaves, young dandelions, young ground elder leaves, spinach, watercress are all good examples
salt and pepper
Garnish – finely shredded wild garlic leaves/wild garlic flowers in season/fried bacon lardons/fried diced chorizo and oil/creme fraiche
Melt the butter/oil in a large pan over a gentle heat Add potato and onion and stir to coat well. Season with salt and pepper. Cover with scrunched up baking parchment or a butter wrapper and put on pan lid. Sweat the vegetables over a low heat for 10-15 mins till soft but not colored Remove the paper lid and add stock and milk. Bring back to the boil and simmer for a further 15 mins until potatoes and onions are fully cooked Add the greens and boil uncovered for 3 mins until greens are just cooked taking care not to overdo it or soup will lose its vibrant green color
Puree the soup with/in a blender. Taste and adjust the seasoning. Garnish as required and serve with crusty bread
Bouillon de poulet avec des quenelles de volailles (Chicken dumpling soup)
7 oz raw chicken breast
3 1/2 oz white bread, no crusts
6 1/2 T. half-and-half
1 egg plus 1 egg yolk
1 tsp salt
a pinch of pepper
a pinch of nutmeg
61/2 cups chicken stock
2 large carrots, roughly chopped
5 button mushrooms, thinly sliced
salt and pepper (if needed)!
1/2 bunch of parsley, leaves roughly chopped
Put the first 7 ingredients for the quenelles into a blender and whizz until you have a smooth paste. Form the paste into 20-25 quenelle shapes by using two tablespoons (for smaller quenelles, use two teaspoons). Put the stock and carrots into a large pot. Bring the stock to a boil and boil for 10 minutes. Drop the quenelles into the boiling stock and cook for 5 minutes (3 minutes for the small ones), adding the mushrooms for the last minute. When the quenelles are done, they will rise to the surface. Serve immediately, garnished with some roughly chopped parsley. Depending on the quality of your stock, you may not need to add any salt or pepper. Taste for seasoning before serving.
Forager Spring Greens Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium leeks, trimmed and sliced
2 cloves garlic, minced
1 medium potato, peeled and diced
6 cups vegetable broth
Zest of 1/2 lemon
1 pound tender spring greens
1 bunch fresh cilantro, trimmed and roughly chopped
Kosher salt and freshly ground black pepper
In a large heavy stockpot set over medium heat, warm the oil. Add the onion, leeks, and garlic and cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the potato and broth to the pot and bring the soup to a simmer. Adjust the heat to maintain a bare simmer and cook, covered, until the potato is falling-apart tender, about 30 minutes. Add the lemon zest, greens, and cilantro and cook until the greens turn bright and vivid, 1 to 2 minutes. Using an immersion blender, puree the soup to a smooth consistency, or transfer the soup to a blender and very carefully puree the soup in batches before returning it to a clean pot. (If using a blender, vent the lid by removing the center pour cap, place a clean kitchen towel over the lid of the blender, and hold the towel-covered lid down firmly while pureeing.) Season the soup to taste with salt and pepper. Ladle into wide, shallow bowls and serve immediately