When someone in my family doesn’t feel well, I make a big batch of this soup for us to sip on all day long.
In a large heavy-bottomed pot over medium heat, warm coconut oil until glistening.
Add onion and saute for 5 minutes, stirring frequently; onions will have softened.
Add garlic and saute for 1 minute, stirring constantly; garlic will be fragrant.
Add asparagus, broccoli, red pepper, sea salt, black pepper and chicken stock.
Bring to a boil, cover and reduce to a simmer. Simmer for 20 minutes.
Turn burner off.
Add spinach, stir and allow to cool for 5 minutes.
Puree the soup in a blender in small batches OR use a puree stick to blend.
* Both the florets and the stalk of the broccoli may be used. Simply cut off the bottom 1″ of the stock and peel the outer layer with a vegetable peeler. Chop and add to the soup with the florets.
This recipe is a favorite with our family. The slow cooker is ideal for nights when we have church and need to get out of the house or when everyone gets home late. Plus, vegetable chili is a cheap meal for families on a tight budget like ours.
The night before you will prepare the slow cooker vegetable chili, put the beans in a bowl. Cover with about 3 cups of filtered water and 2 tablespoons of whey, lemon juice or vinegar. Let soak overnight (8-24 hours).
Drain and rinse the beans.
Combine all of the ingredients in the slow cooker and cook on low for 6-8 hours.
Salt the vegetable chili to taste before serving.
With just the right balance of sweet and spicy, this soup from our Menu Mailer is addictingly good.
In a stock-pot, heat the oil over medium-high heat. Add the onion and saute until tender, about 3 minutes. Add the pumpkin, stock, garlic, salt and spices. Bring to a boil, reduce the heat to a simmer and cook, uncovered, for 20 minutes. Transfer the soup, in batches, to a blender or food processor and puree, or use an immersion blender. Be careful to vent while blending so you don’t get hit with hot soup.
Return to the stove and stir in the coconut milk and ¼ cup rapadura. Bring back up to warm. Taste the soup and adjust the rapadura and spices. You might need up to a ½ cup more rapadura, depending on what type of pumpkin you used. We personally liked a lot more coriander and curry and Jeff liked extra cream.
*To roast your own pumpkin, cut it in half, scoop out the seeds (save for another use, feed to your chickens, roast them or discard them) and place face down on a rimmed pan. Bake at 350 degrees for an hour or until completely soft when pierced with a knife. Cut away the skin and run through a food processor until finely chopped.
This is a simple summer soup recipe that makes use of roasted eggplant, an ingredient you can freeze to have available all winter. This soup cooks up quickly if you have the ingredients on hand.
Heat the broth to a simmer. Slowly add the cream.
When your soup comes to a simmer, add meat. Warm for two minutes.
Add eggplant. Warm for two more minutes.
Adjust for salt and pepper.
Ladel into soup bowls.
Garnish with fresh basil.
Mint and basil accent any red meat for a hearty stew reminiscent of the Middle East.
In stockpot, heat the butter over medium to medium-high heat. Saute the meat until browned. Add the onions and garlic and saute until softened. Add potatoes, carrots and celery and saute for about 5 minutes. Add the tomato paste and stock. Whisk a bit to break up the tomato paste. Add herbs, cumin, salt and pepper. Bring to a simmer, then turn down to maintain a simmer, cover and allow to cook until meat is tender* and potatoes are cooked, about 1/2 hour.
*If you know the meat is likely to be tough, then simmer it first — reserving the potatoes, carrots and celery to add at the very end, when the meat is tender. Then simmer until the vegetables are tender.
Beef broth is a rich, nourishing way to get more out of your beef cuts and even out of “pet bones” you might buy from your butcher. We use beef broth as a base for soup and as the liquid to cook beans and grains. It is versatile and can even be enjoyed by itself with a bit of salt and seasoning.
Roast your raw beef bones for the best flavor. (30-45 minutes at 350 degrees.)
Add bones to crock pot or stove-top pot.
Add vegetables if you are using them.
Cover the bones and vegetables with water until the beef bones are completely covered and the water level is about one inch above the bones.
Add vinegar.
Turn crock pot on low or simmer your stock pot.
Watch the broth in the first few hours and skim off any “scum” that may rise to the top.
Stew your bones for about 24 hours.
Pour off the beef broth and use it in your soup recipe. (Skim the fat first if desired.)
Put your bones back in the pot and make a new batch, until the bones lose flavor or you tire of the chore.
This recipe tastes just like the one my great grandmother used to make, except it uses soaked noodles! Every bite reminds me of learning how to make this soup with her when I was a child.
In a heavy-bottomed, large soup pot, melt butter on low heat and saute onions, carrots and celery until tender. Add in thyme and saute for another minute.
Slowly pour in chicken stock and bring to a boil. Add in chicken pieces and return to a boil.
Add salt to taste.
Once boiling again, slowly drop in noodles by the handful, carefully stirring to prevent them from sticking together.
Reduce heat slightly and cook for 10-15 minutes.
This is a large batch of soup and freezes well, despite the noodles being homemade. Mind you, the noodles will be much softer after freezing, but we never seemed to mind as kids. Grandma always served this soup over mashed potatoes like a gravy.
My kids love this soup and beg me to make it; definitely kid-friendly. It’s also great for putting in a thermos for a packed lunch.
Summer in a bowl. Top generously with shredded cheese and fresh basil leaves for a taste that will keep your taste buds tingling.
Melt butter in a heavy-bottomed soup pot on low heat. Add onions and saute until onions are translucent, about 3-5 minutes.
Slowly pour in chicken stock and tomatoes. Add salt. Bring to a boil on medium heat.
Reduce to a simmer and slowly pour in cream. Allow to simmer for about 15 minutes.
Working in batches, blend soup in a blender on high until no chunks remain.
Serve pureed soup topped with shredded raw cheddar and sprinkle fresh basil on top.