Tag Archives: broth

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Green lentil soup

15 Nov

Green lentil soup (adapted from joanne-eatswellwithothers.com)

  • 1 Tbs. coconut oil
  • 1 onion, sliced thin and chopped
  • ~1 tsp. fresh thyme
  • 1 1/2 tsp. turmeric
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • pinch of nutmeg
  • 1 c. diced tomatoes, drained
  • 6 c. chicken or vegetable broth
  • 1 1/2 c. dry french green lentils or 3 c. presoaked lentils
  • 1 1/4 c. coconut milk
  • large handful chopped greens
  • 1 tsp. sea salt

Saute the onion in the coconut oil ~5 min. Add the tomatoes, thyme, turmeric, cardamom, cinnamon, cloves, and nutmeg. Cook for another minute. Add the broth and lentils. Bring to a boil, then turn heat down, cover, and simmer. When lentils are soft (~25 min later), add the greens, coconut milk, and salt to taste. Heat until warmed through.

Good with tortilla chips on top. 

Black bean soup

21 Mar

Black bean soup (adapted from a recipe in Texas Coop Power)

  • 1 Tbs. olive oil
  • 2/3 c. onion, finely chopped
  • 2/3 c. celery, finely chopped
  • 1/2 c. carrots, diced
  • 1 to 2 tsp. cumin
  • 2 tsp. garlic, crushed and minced
  • 2 tsp. paprika
  • 1 tsp. honey
  • 1 can (15 oz.) diced tomatoes
  • 2 c. broth
  • 1 can (30 oz.) black beans, drained
  • 1 c. corn kernels

Saute the onion, celery, carrots, and cumin in the olive oil until onions are tender. Add garlic and cook one minute more. Stir in paprika, honey, tomatoes, broth, and black beans. Bring to a boil and simmer for 15 min. or longer. If desired, puree the soup. Add corn or chopped dark greens towards the end of cooking and heat until warm.

Optional garnish: green onions, lime juice, cilantro, sour cream, cheese

Pork ribs with gravy (crockpot)

6 Sep

Country style pork ribs with gravy in the crockpot (adapted from “Country Style Ribs” by TheWolfePit)

  • 1 Tbs. chicken bouillon
  • 4 garlic cloves, crushed
  • 3 carrots, diced
  • 2 celery ribs, sliced
  • 1/2 onion, diced
  • ~9 black peppercorns
  • 2 c. water or chicken broth
  • 4 lbs. country style pork ribs
  • 2 Tbs. cornstarch
  • 1/4 c. water

Mix together the bouillon, garlic, carrots, celery, onion, peppercorns, and water/broth in the crockpot. Add the pork and cook on low for ~6 to 8hrs (until pork is cooked). Remove the pork, use an immersion blender to puree the veggies and broth. In a separate bowl, mix together the cornstarch and 1/4 c. water. Add this slurry to the veggies and broth. Put the pork back into the crockpot and continue cooking on low for another 30 min.

Summer squash stew

18 Jun

Summer squash stew

  • 1 large onion (or mix of onion and shallots)
  • 6 oz. bacon or kielbasa, chopped
  • lard
  • 1/2 tsp. sea salt
  • 2 Tbs. fresh basil, chopped
  • 5 c. summer squash, cut into quarters and sliced
  • ~1/2 to 1 c. broth
  • ~2 c. cannellini beans (or white beans), previously soaked and cooked
  • 2 Tbs. fresh parsely, chopped
  • 2 Tbs. red wine vinegar
  • parmesan

Saute the onion in lard and bacon with the sea salt for ~5 min. Add the squash and basil, saute another 5 min. Add warmed broth and cannellini beans.  Put cover on and simmer until squash has softened.  Be careful not to make the squash too mushy.  Add the parsely and red wine vinegar.

 

*Note: Consider adding more greens, maybe sweet potato leaves.

Pinto bean stew

16 Apr

Pinto bean stew

  • 4 oz. bacon
  • additional lard (optional)
  • 1/2 c. onion, chopped
  • 1 celery stalk, sliced thin
  • 3 carrots, peeled and sliced into 1/2-inch chunks
  • 1/2 tsp. sea salt
  • 1/3 c. fresh oregano, chopped
  • 2 tsp. freshly ground cumin seed
  • 1/2 to 1 c. chicken broth
  • 4 c. pinto beans
  • 1/2 to 1 c. frozen corn
  • 1/2 to 1 c. okra, sliced
  • 1 c. diced tomatoes
  • additional veggies (zucchini, potatoes, etc…) (optional)

Cook the bacon on med.-low heat for ~8 min.  Add additional lard if wanted.  Add the onion, celery, and carrots with the sea salt and saute for 5 to 10 min.  Add other veggies if wanted, then cook for 5 to 10 min. more.  Add the broth, herbs, pinto beans, corn, okra, and tomatoes.  Cook over low heat until warmed throughout.

Cream of asparagus soup

16 Apr

Cream of asparagus soup (adapted from Moosewood Cookbook)

  • 1 1/2 to 2 lbs. fresh asparagus, tough ends snapped off
  • 2 c. onion, chopped
  • 1 to 2 Tbs. butter and/or lard
  • 1 tsp. sea salt
  • 2 c. water and/or chicken broth
  • 2 tsp. dried dill
  • 1 tsp. dried tarragon
  • 3 tsp. arrowroot starch
  • 2 c. milk and/or heavy cream

Cut off the asparagus tips and set aside.  Cut the remaining stalks into one-inch pieces.  Saute the asparagus stalks and onion in the butter  and sea salt over med.-low heat for ~10 min.  Add the broth/water and herbs.  Bring to a boil and turn heat down low.  Puree with an immersion blender.  Mix the arrowroot powder with a little of the milk/cream.  Add the rest of the milk/cream to the soup, let warm up for ~5 to 10 min., then add the arrowroot starch to the soup.  Let thicken over low heat.