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Category: Soups & Stews

Dungeness Crab Cioppino

Dungeness Crab Cioppino

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

Vegetable Cheddar Bacon Soup

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

BEEF BONE BROTH

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

Roasted Red Pepper Soup

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

Butternut Squash Soup With Coriander and Lemon

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

Bone Broth Hamburger Soup

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

CHICKEN BONE BROTH

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.

French Onion Beef Bone Broth

French Onion Beef Bone Broth

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

Shrimp Pho

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

Thanksgiving Bone Broth

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

Lentil Soup with Lemon and Turmeric

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

Nettle and Potato Soup with Lemon Ricotta

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

Saffron Clam Chowder with Gnocchi

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

Green Garlic Soup

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

Slow Cooker Golden Chickpea Soup

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

Instant Pot Chicken Bacon Chowder

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.  Ladle into bowls and enjoy!

 

Yield: 10 servings

Calories: 398

Fat: 16g

Fiber: 4g

Instant Pot Cheesy Ham Chowder

Instant Pot Cheesy Ham Chowder

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

Cabbage and Beef Soup

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

Mayberry Lentil Soup

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

Forager’s Soup

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)

Bouillon de poulet avec des quenelles de volailles (Chicken dumpling soup)

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

Forager Spring Greens Soup

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

LTS Chicken Tortellini Soup

LTS Chicken Tortellini Soup

LTS Chicken Tortellini Soup

1 package Dried Tortellini

1 tsp. dehydrated Garlic (powder, flakes or minces)

½ C. dehydrated Onion

4-6 C. Chicken Broth (or Water + Bouillon)

1 tsp. tomato paste (You can use the whole can if it’s not possible to reserve it for another use.  Use 5-6 C. stock, not 4)

1 (24-ounce) jar marinara sauce

1 to 2 tsp. sugar, to taste

1-2 cans Chicken

1 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. fennel seeds, crushed

Salt & freshly ground black pepper, to taste

Parmesan Cheese

Fresh Basil, Parsley, or Thyme, for garnish, if available

 

Simmer tortellini with garlic and onion in broth until tortellini is not quite yet al dente.  Add tomato paste, marinara and sugar and stir until incorporated and heated through; the tortellini should be at the texture that you like before continuing.  Stir in chicken (undrained), and all herbs and spices.  Simmer just to heat chicken and serve.  In garden season, wilting spinach or other dark leafy green into this soup is lovely

Bloody Mary Soup

Bloody Mary Soup

Bloody Mary Soup

2¼ cup (532 ml) tomato juice

3 Roma tomatoes, diced

1 carrot, halved

1 Tablespoon Worcestershire sauce

1 Tablespoon white balsamic vinegar

1 lime, peeled, halved

4 drops Tabasco sauce

1 fluid ounce (25 ml) vodka

salt and pepper, to taste

 

Place 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 5 minutes or until heavy steam escapes from the vented lid. Chef’s Note: Garnish with your favorite Bloody Mary toppings, such as olives, diced celery or pickles.

Italian Sausage and Escarole Soup

Italian Sausage and Escarole Soup

Italian Sausage and Escarole Soup

6 ounces lite smoked sausage
2 (14-ounce) cans, or 4 C., reduced-sodium chicken broth
1/4 tsp. red pepper flakes
1 large russet potato (about 1/2 pound)
4 C. washed and chopped escarole
1/2 C. low-fat evaporated milk
2 tsp. cornstarch

Cut the sausage at an angle into slices about 1/2-inch thick and place into a medium soup pot. Add the broth and red pepper flakes and place over medium heat. Slice the unpeeled potato into 1/4-inch slices, then quarter each slice and add to the pot. Bring the soup to a simmer, cover, and cook for 10 minutes. Remove the lid, add the escarole, and simmer for 5 more minutes. Whisk together the evaporated milk and cornstarch in a small C. and add to the soup. Simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened.

 

Yield: 4 servings (1 ½ C.)

Calories: 189

Fat: 4.5g

Fiber: 6g

Feijoada Completa (Iconic Brazilian Black Bean Stew)

Feijoada Completa (Iconic Brazilian Black Bean Stew)

Feijoada Completa (Iconic Brazilian Black Bean Stew)

¼ lb. salted Pork Ears

1 Salted Pork Feet

1 salted Pork Tail

3 lb. Black Beans

2 Bay Leaves

2 C. Yellow Onions, large dice

1 lb. Carne Seca (3” pieces)

2” thick sliced Pork Ribs

1 lb. Linguiça (Brazilian Sausage)

¼ C. Cachaça (fermented sugar cane liquor)

1 small Orange, whole, pierced with knife

2 T. Canola Oil

¼ C. finely chopped Garlic

 

Molhi de Tomato

 

¼ C. Malagueta Peppers, preserved

Molho de Tomate Tomatoes, seeds removed, finely diced

½ C. Yellow Onion, finely diced

½ C. finely chopped Cilantro

2 Malaguetta Peppers, finely minced

¼ C. White Vinegar

3 T. EVOO

Salt to taste

Broth reservedfrom cooking feioada, as needed

 

Sides:

White Rice

Couve (Brazlian Style Kale)

Yuca, peeled, boiled, quartered, fried

Farofa Tradicional

Oranges, peeled and sliced

 

Note:  Cooking in a clay pot will enhance the flavor and texture of the dish and makes a nice tableside presentation.  Clay pots conduct heat well and keep food warm.  One day prior to cooking, wash the salted meats in running water to remove excess salt. Soak the meats in water overnight in the refrigerator, changing the water once. Cook the beans in a stockpot with enough water to cover twice the volume of the beans. Add the pig’s ear, feet, tail, bay leaves, and yellow onions. Cook the mixture for 1 hour. Add the carne seca, pork ribs, and continue cooking for 1 hour. Check the beans for doneness and once the cooked beans and meats are cooked through, add the whole linguiça sausage and simmer for another 30 minutes. Add the cachaça and oranges and more reserved cooking liquid if necessary. Cook until the mixture thickens. Sauté the garlic in the canola oil until lightly browned and fragrant. Add the garlic to the mixture and continue cooking for another 15 minutes. Remove the beans from the heat and remove the orange slices. Cover and keep warm until ready to serve.

 

Prepare the side dishes for the feijoada and season with salt to taste.

 

Combine the molho de tomate ingredients in a non-reactive bowl. Just prior to serving, season

with broth from the beans and salt to taste.

 

Serve the feijoada family style with the side dishes served in individual bowls, and the molho de

malagueta and preserved malagueta peppers in smaller condiment bowls. Serve with caipirinhas or

cachaça.

Coconut Galangal Broth (Soup Cleanse)

Coconut Galangal Broth (Soup Cleanse)

Coconut Galangal Broth (Soup Cleanse)

The broth is admittedly special and highlights Thai flavors, without them overwhelming one another. The delicate aroma and flavor that comes from galangal in contrast to coconut milk and lime juice create an addictive but healthy concoction.

2 C. light coconut milk

7 slices young galangal

3 stalks lemongrass, cut into 1-inch-long pieces and bruised

1 medium-size sweet potato, peeled and sliced into 1-inch rounds

4 kaffir lime leaves, torn

5 C. spring water

1 T. Himalayan pink salt

2 1/2 tsp. freshly squeezed lime juice

Fresh cilantro sprigs, for garnish

 

Heat the coconut milk in a soup pot over medium heat and bring to a boil. When boiling, add the galangal, lemongrass, sweet potato, and kaffir lime leaves. Lower the heat, add the spring water, cover, and simmer for an hour. Remove from the heat and let stand for about 20 minutes to absorb the flavors. Discard the veggies and season with the salt and lime juice. Garnish with fresh cilantro sprigs and serve hot.  Note:  If you’d like the broth creamy, add 1 1/2 C. of coconut milk before adding the spring water to the pot

Caruru (Bahian Okra Stew)

Caruru (Bahian Okra Stew)

Caruru (Bahian Okra Stew)

2 lb. fresh Okra

1 C. dried, smoked Shrimp

1 Yellow Onion, quartered

4 C. Water

2 T. Dendê Oil (palm oil)

Salt to taste

 

Finely chop the okra into small pieces.  In a food processor, blend the dried shrimp, yellow onion, and water until smooth. Transfer the blended mixture to a saucepan and cook over medium heat until boiling.  Add the okra and dendê oil and continue cooking until the okra is cooked through and reduced, about 30 minutes. Season with salt to taste.

Cabbage Roll Soup

Cabbage Roll Soup

Cabbage Roll Soup

 

1 tsp. canola oil

1 C. onion, chopped

2 tsp. garlic, minced
1/2 pound lean ground beef (96% lean)

1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce

1 (14-ounce) can reduced-sodium beef broth

2 T. red wine vinegar

1 T. brown sugar
1/4 tsp. salt

3 C. bag shredded coleslaw mix
1/4 C. instant brown rice

 

Heat the oil in a large soup pot over medium heat. Add the onion and garlic, cover, and cook for 3 minutes, or until the onion begins to soften, stirring occasionally. Push the onions to one side of the pot, add beef to the empty side, and cook until it begins to brown, breaking it up with a wooden spoon. Stir the beef into the onions and cook another 3 minutes, or until the pink color is gone. Add the next 6 ingredients to the pot (tomatoes through salt). Increase heat to high and bring to a boil. Stir in the coleslaw mix, reduce heat to medium-low, partially cover the pot, and simmer gently for 15 minutes. Stir in the brown rice, cover, and cook until tender, about 10 minutes.

 

Yield: 4 servings

Calories: 190

Fat: 4g

Fiber: 4g

Quick and Spicy Tomato Bisque

Quick and Spicy Tomato Bisque

Quick and Spicy Tomato Bisque

1/2 cup diced onion

4 cloves garlic, minced

1 teaspoon red pepper flakes, or to taste

28 ounces no-salt-added packaged chopped tomatoes

No-salt seasoning blend, adjusted to taste

1 cup carrot juice

3 unsulfured, no-salt-added sun-dried tomatoes

1/3 cup raw cashews

 

Water-sauté onion over medium heat until softened. Add garlic and red pepper flakes, cooking and stirring until fragrant. Add tomatoes, seasoning blend, carrot juice, and sun-dried tomatoes. Bring to a low boil and simmer over low heat for 10 minutes. Remove from heat and carefully pour into a high-powered blender. Blend on low speed, letting steam escape as necessary. Gradually increase speed to medium and add cashews. Blend until combined. Return to stove, bring back to low simmer, then serve. Serve by itself or over steamed greens or mixed vegetables.

 

Yield: 2 servings

Calories: 313

Fat: 13g

Fiber: 6.1g

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

2 C. crustless bread, cut into 1/2-inch cubes

1/4 C. plus 2 T. extra virgin olive oil

Kosher salt and freshly ground black pepper

1 tsp. white wine vinegar

4 large eggs

3 garlic cloves, finely minced

5 C. chicken stock

5 C. packed fresh cilantro leaves

 

Preheat the oven to 350˚F. Place the bread cubes in a medium bowl and drizzle 2 T. of the olive oil over them. Season with salt and pepper and toss to coat with the oil. Place in the oven and toast, stirring once halfway through, until the bread cubes just begin to get crisp, about 15 minutes. Remove from the oven and set aside.  Fill a bowl with ice and water. Bring a saucepan of water to a simmer over medium heat, add the vinegar, and mix well. Break each egg into a C. or ramekin and gently transfer the eggs from the bowls into the simmering water, coming as close as you can to the water as you add them. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for 2 to 3 minutes. Transfer to a plate lined with paper towels and cover loosely with foil.  In a large saucepan, heat the remaining ¼ C. olive oil over low heat. Add the garlic and cook until it just starts to turn golden and become fragrant, about 3 minutes. Slowly stir in the chicken stock and season with salt and pepper.  Add the cilantro leaves just as you are ready to serve. Divide the toasted bread cubes and eggs among the soup bowls, ladle the soup on top, and serve.

Dutch Oven Beef Stew with Noodles

Dutch Oven Beef Stew with Noodles

Dutch Oven Beef Stew with Noodles

2 pounds boneless beef chuck, cut into 1/2-inch cubes

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium yellow onion, sliced lengthwise

2 tablespoons all-purpose flour

5 1/2 cups low-sodium chicken broth

3 cups water

1/2 pound carrots, cut into l-inch pieces

2 medium russet potatoes, peeled and cut into l-inch pieces

2 cups egg noodles

3 tablespoons finely chopped fresh flat-leaf parsley leaves

1 teaspoon red-wine vinegar

 

Season beef with salt and pepper. In a large Dutch oven, heat oil over high. Working in batches, add beef and cook until browned, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour, and cook 1 to 2 minutes. Add broth and the water, stirring and scraping up browned bits with a wooden spoon. Bring to a boil; then reduce to a simmer and cook until beef is tender, about 25 minutes. Add carrots and potatoes; cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. Stir in parsley and vinegar just before serving.

 

Polish Split Pea Soup {GROCHÓWKA}

Polish Split Pea Soup {GROCHÓWKA}

Polish Split Pea Soup {GROCHÓWKA}

2 C. / 16 oz / 454 g of yellow split peas

8 C. / 2 liters of vegetable (or chicken) broth

A small piece (about 6-7 oz / 200 g) of smoked meat of choice (smoked turkey wing, or a leftover piece of ham, a couple smoked ribs or home-smoked bacon)

3 small carrots

6 small/medium potatoes

2 tbs of butter

1/2 of a medium onion, chopped

Salt

1 tbs of dried marjoram

 

Wash peas and take out any impurities. Place in pot with broth and smoked meat (add salt to taste, if broth isn’t salty). Bring to boil and simmer on low for 35 min.  In the mean time, peel and slice carrots, peel and cube potatoes (keep in water, so they don’t brown). After 35 min add vegetables to the soup and boil for another 20 min, or until peas cook and dissolve into the soup.  When cooked add onion sautéed in butter and marjoram. Taste. Add salt, if needed.

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup

2 tsp. olive oil
½ C. chopped onion
2 garlic cloves, minced
1 medium carrot, finely grated
2/3 C. roasted red peppers, chopped
1 (14-ounce) can no-salt diced tomatoes
1 (14-ounce) reduced-sodium chicken broth
1 tsp. dried basil
¼ tsp. black pepper
¾ tsp. cornstarch
1 C. fresh spinach leaves, cut into ½ inch ribbons
¼ C. crumbled reduced fat feta cheese

Heat the oil in a medium soup pot over medium heat. Add the onion and sauté 3 to 4 minutes, or until slightly softened and translucent. Add the garlic and carrot, sauté another 2 minutes, and then add the red peppers, tomatoes, broth, basil, and black pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Transfer the hot soup to a blender, or use an immersion blender, and blend until smooth. Mix the cornstarch with one 1 T. of water, return the pureed soup to the pot if using a blender, and stir in the cornstarch mixture. Bring the bisque to a low simmer for 1 to 2 minutes until thickened and warm. Stir in the spinach and simmer one additional minute to wilt spinach.

Crumble feta on top of soup just before serving. Jars of roasted red peppers come in many sizes. An 8-ounce jar, drained, yields about 2/3 C.. Leftover peppers can be used in salads or layered on sandwiches for extra flavor!

 

Yield: 4 servings

Calories: 90

Fat: 3.5g

Fiber: 3g

Campfire  Hearty Chili

Campfire  Hearty Chili

Campfire  Hearty Chili

1 medium onion, diced

1 lb. ground beef, browned and drained

1 medium can chili beans with seasoning

1 can crushed tomatoes

1 can diced tomatoes

1 packet chili seasoning

 

Place a 12” Dutch oven over 10 hot coals arranged in a circle. Add 1 T. vegetable oil. Sauté diced onion until translucent. Add all remaining ingredients and stir to combine. Cover with flat lid and add 8 hot coals. Simmer for 60 minutes, adding additional hot coals as needed. Serve hot with corn bread or corn chips. Top with shredded cheese and sour cream.

 

Can also pour over individual sized frito bags.

Campfire Cowboy Beans

Campfire Cowboy Beans

Campfire Cowboy Beans

½ lb. ground beef, browned and drained

1/2 lb. bacon, sliced, browned and drained, optional

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 cans pork and beans

½ cup chopped onion

1 can chopped chiles

½ cup barbecue sauce

 

Arrange 8 hot coals in a circle. Place a Dutch oven with feet over hot coals. Sauté chopped onion in oven with 1 T. vegetable oil until translucent. Add remaining ingredients and cover with flat lid. Place 8-10 hot coals around perimeter of lid. Simmer for 60 minutes, stirring occasionally. Add new coals after the first 30 minutes.  Serve hot with cornbread or corn pudding.

Campfire Grandma’s Bean Soup

Campfire Grandma’s Bean Soup

Campfire Grandma’s Bean Soup

 

¼ lb. bacon, cut into ½” pieces

2 cans northern beans, rinsed and drained

1 can cannellini beans, rinsed and drained

1 can chicken broth

¼ cup ketchup

½ tsp. sea salt

¼ tsp. ground black pepper

Arrange 8 hot coals in a circle. Place a 12″ Dutch oven with feet over hot coals. Saute chopped bacon until lightly browned. Remove bacon and set aside. Add 1 can northern beans and the cannellini beans to Dutch oven. Pour in chicken broth. Add salt and pepper and let simmer for 20 minutes. In the meantime, mash remaining northern beans with a fork and add to Dutch oven. Add ketchup and simmer additional 20 minutes.

Beef & Veggie Low Calorie Soup

Beef & Veggie Low Calorie Soup

Beef & Veggie Low Calorie Soup

½ lb. 4% fat Ground Beef

2 cloves garlic, minced

1 box low sodium Beef Broth

1 T. Worcestershire Sauce

2 bunches Scallions, chopped

3 Stalks Celery, diced

1 can Green Beans, undrained

1 can Black Beans, drained and rinsed

1 can Stewed Tomatoes, undrained

Cayenne Pepper, to taste

1 bunch Spinach, rough chopped

1 bunch Kale, stems removed, rough chopped

3-4 C. Water

1 T. Thyme

1 T. Rosemary

Salt & Pepper to taste

 

Cook ground beef in stew pot with no added oil, stirring occasionally and breaking up into small pieces until browned. Stir in garlic and cook just a minute or two. Add beef broth and Worcestershire and heat over medium-high. Add scallions, celery, green beans, black beans and tomatoes. Bring to a slow boil, mostly cover and allow to cook for 30-40 minutes. Stir in seasonings

 

10 servings, 125 calories per Serving

Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

1 tablespoon olive oil

1 cup chopped green onions

2 jalapeños, seeded and minced

2 cloves garlic, minced

4 14.5 ounce cans chicken broth

1 1/2 cups water

2-3 boneless, skinless chicken breasts

3 Roma tomatoes, diced

1/2 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon ground coriander

Salt & Pepper, to taste

4 radishes, sliced into thin disks

1/3 cup chopped cilantro

3 tablespoons lime juice

3 medium avocados, peeled and diced

 

In a large pot, heat the olive oil over medium-high heat. Add the green onions and jalapeno and saute for 2 minutes, just until tender. Add garlic and sauté for 30 seconds more. Pour in the chicken broth and water, then add the chicken breasts, tomatoes, cumin, oregano, and coriander, and salt and pepper, to taste. Bring to a boil, then reduce heat to medium and cover with a lid. Allow the soup to simmer for 10-15 minutes, or until the chicken breasts are cooked through. Remove the chicken and turn the heat down to medium-low. Add the radishes. When the chicken is cool enough to handle (about 5 minutes) shred with two forks or put it in the bowl of a KitchenAid mixer and use the beater to shred it quickly (such a great kitchen trick that I use whenever I need to shred meat!). Add the shredded chicken back into the soup, along with the lime juice and chopped cilantro. Add the avocados just before serving the soup, or put about 1/2 cup of chopped avocado into each serving bowl before ladling soup over the top. You can also add crushed tortilla chips, sour cream, or shredded cheese, if you desire.

 

Yield: 4 servings

Calories: 122

Fat: 5g

Fiber: 1g