It’s New Years Day 🔔. Today it’s “heat and serve” day!
Thai soup with chicken is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime 🍋🟩 [I made it in advance] There are many version of chicken soup 🍲🥣. This is my favorite. It has so much flavour and a light soup. Very satisfied feeling. You don’t feel stuffed.
LESS STRESS ~ USE A PRESSURE COOKER* One Pot Cooking
▢ 2 Tablespoons cooking oil, such as vegetable or canola oil
▢ 1/2 cup onion, finely chopped
▢ 1 medium red bell pepper*, cored and seeded then sliced into thin 2-inch strips
▢ 8 oz mushrooms, white or cremini recommended
▢ 4 cups chicken broth
▢ 6 oz chicken breast, diced or cut into bite-sized pieces (or chicken thighs)
▢ 2 teaspoons fish sauce
▢ 1 teaspoon Worcestershire sauce
▢ 1 teaspoon lemongrass paste, or 1-2 stalks lemongrass, optional
▢ 1 can coconut milk
▢ 2 tablespoons red curry paste
▢ 1 teaspoon Sambal Oelek chili paste, or Asian Garlic Chili Paste/Sriracha
▢ 1 Tablespoon cornstarch
▢ Cilantro, parsley, basil
▢ Lime juice
INSTRUCTIONS
1. Make this soup as you like! If you love bold flavours, go ahead and add more of the lemongrass, curry paste and Sambal etc., to your taste preference.
If you don’t want any heat, simply omit the Sambal altogether. Don’t forget to taste and add salt at the end of cooking, as needed, to really bring out all the great flavours.
2. Start the rice cooking. *You can cook the rice ahead and refrigerate or you can use left-over cooked rice.
3. Heat a large soup pot or Dutch oven over medium heat. Add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In the same pot, add another 1 Tbsp. oil and heat. Add the chicken and cook, stirring, until no longer pink. Remove chicken to the plate with the mushrooms. Add a splash more oil, if needed. Add the onion and red pepper* and cook, stirring, just until softened. Return the mushrooms and chicken to the pot. Add the broth and heat through. Add the fish sauce, Worcestershire sauce and lemongrass paste (if using) and simmer 5 minutes. Add coconut milk, turn heat to low, then cover and simmer 2 minutes.
4. In a small bowl, combine curry paste, Sambal Oelek and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens slightly and has a velvety appearance. Taste the soup and season with salt and pepper, as needed.
5. To serve, spoon some hot rice into a bowl, then spoon hot soup over-top. Serve immediately garnished with cilantro, parsley and/or basil leaves and lime wedges to add a drizzle of fresh lime juice to the soup.
6. Store any leftover rice and soup separately, as the rice will soak up all the soup broth if store together
NOTE: Serve the soup with a tablespoon of cream, sour cream, or high fat yogurt.
Assemble all the ingredients in one pot. Give your taste buds a performance!
* a pressure cooker the heat is distributed evenly. Takes 10 minutes for most soups and tastes like it was simmering all day. [not like a slow cooker, where the bottom gets heated and heat slowly rises and longer cooking time.]
*Dr.Gundry recommends using a pressure cooker for your soup and many other dishes. Nutrients are preserved in a pressure cooker and it’s convenient. Reduces cook time.
Add*red pepper whole and remove the skin with your hand then chop or separate the pepper into bite sized pieces. Otherwise the skin floats in the soup and you get strands of skin in your spoonful. You can roast the pepper on a gas stove or oven roast to remove the skin.
I eat this soup hot, warm or cold. I add my greens at the end of the cooking time. My new plant based soup is my 🌼 Summer Bean Soup 🌼 .
Bean Soup Provides A Variety Of Healthy Benefits
Beans themselves are a great source of protein, fiber, vitamins, and minerals. Some studies suggest that consuming beans can help lower cholesterol and reduce the risk of heart disease, as well as regulate blood sugar levels. Additionally, soups are often hydrating. Finally, bean soups can be very satisfying, due to the protein and fiber, and are often low in calories, making them a great option for those watching their weight.
INGREDIENTS
1 pound dried navy beans
1 tablespoon olive oil
1 large onion, peeled and chopped * or 2 medium onions
3 carrots, scrubbed and sliced into rounds
4 celery stalks, sliced
1 red bell pepper, seeded and chopped
1 tablespoon fresh thyme leaves
2 tsp. fresh ground cumin
1/2 teaspoon crushed red pepper
2 bay leaves
10 cups vegetable broth
¼ cup chopped Italian parsley * herb mix may include cilantro and/or dill
6 cloves of minced garlic. (Set aside for a minimum of 7 minutes before adding to soup.) Optional: Up to 1 cup chopped spinach (frozen or fresh) Optional: 1 tbsp. Tomato paste or 1 large chopped tomato
Salt and pepper to taste INSTRUCTIONS The Night Before: Place the dried beans in a large bowl and cover with water up to 3 inches above the beans. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
* 1 * Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, and red bell pepper. Sauté for 3-5 minutes to soften. ( you may add any other greens here like green beans, asparagus or a green jalapeño chili pepper * to taste)
* 2 * Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and (homemade)vegetable broth. Stir in ¼ teaspoon ground black pepper.
* 3 * Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top. I leave the soup until it tastes to your liking: usually a couple of hours ~for me. I start making the soup early. Ready for a late lunch or dinner.
* 4 * Once the beans are soft and silky, remove the bay leaves. Taste, then add salt and perhaps more pepper as needed. Stir in minced garlic and spinach. Heat for another 2-5 minutes to blend the flavors. TIPS: Thaw out frozen spinach in the microwave as the soup is cooking to save time. Garnish your soup with fresh green herbs. Garnishes makes the soup looks more appetizing to your guests (and to you). If the soup is too spicy, grate a lemon, squeeze out the juice of the lemon into your soup and toss in the used lemon. OR, add a sprinkle of cinnamon, a teaspoon of honey to tone down the spice.
PICTURES: (1) Bean soup + baby spinach leaves + rosemary sprig garnish (2)Bean soup with spinach + 1 tbsp. of tomato paste. (3)Buy organic dry beans that are no GMO and Gluten free.
I added more cooked beans after I made the soup. I had 4 carrots in my pantry. Not 3 carrots as the recipe dictates. They all went in. You can improvise this recipe to empty out your fridge. Soups are flexible that way.
When I have bought too many fresh vegetables it is time to make soup. I store my soup in large mason jars in the fridge or freezer. Mostly I give them to my neighbors. Driving to the lake tomorrow with my jar of soup! Right now, I have 1/2 jar of turkey chili in the fridge and a jar of home made tomato sauce. The chili is also going with me. If I were staying longer, the sauce would go too.
Provençal Summer Vegetable Soup
Add chopped zucchini, small pasta shells, chopped basal leaves, green beans and a large chopped tomato to make this summer soup creation. My family loves this version. (Also, you can use ‘white’ cannellini beans instead of navy beans).
Garlic must be added at the end of the soup to save its nutrients. If you add it early the flavour is still there but the nutrients are destroyed. A very thoughtful and knowledgeable garlic farmer brought this to my attention. Waiting 7 minutes before adding chopped garlic allows the sulphur compounds to oxidize, this is when Allicinis being formed again as garlic returns to its original fresh state. Soak the dry, navy beans for a minimum of 3 hours. Change the water frequently ~ discards the carbohydrates in the ‘soaking’ water. Carbs make your beans become the “magical fruit“. 🎶♪♫
SPINACH
Some mornings I have Eggs Florentine. I add greens wherever I can. Adding spinach to this soup makes it super healthy.
Spinach is a highly nutritious leafy green vegetable that has many health benefits. It is rich in vitamins A, C, and K, as well as folate and iron. Spinach is also low in calories and contains antioxidants that help protect the body from damage caused by harmful molecules known as free radicals.
I no longer use canned beans as shown in this video (below). I have spent many years doing -just that. I have changed to a better plant based diet. I thought adding spinach was my own idea. Not so. (see video). I now add salt near the end of the recipe. Too early in your soup and it draws out the minerals, flavour and nutrients from all the vegetables in the pot. Always add salt at the end to get the best flavour from your veggies. I enjoy looking for improvements, changes and variations to my recipes. And, I still go to cooking classes to get new ideas!
SHAMROCKS 🍀, leprechauns and green hats, shirts and green beer. On March 17th. the Irish and as it seems the rest of English speaking world celebrate St. Patrick’s life with green beer, bacon and cabbage. St Patrick (c. 385 – c. 461), the foremost patron saint of Ireland.
March is the month of good luck and good wishes.
My cauldron may not be filled with gold. It is filled with GOOD LUCK SOUP🍀! Here’s hoping!
Good Luck Soup is traditionally served on New Year’s day. This soup is enjoyed during St Patrick’s day celebrations.
Collardgreens represents financially prosperity. Black-eyed peas is the symbol of prosperity brought to us from the shores of Africa to their U.S. counterparts.
INGREDIENTS
• Chop the collards first.1-2 bunches of collard greens ( You decide how much you want – more is good)
• 1 large onion (or 2 medium onions).
• 5 cloves of garlic
• 3 tablespoons of olive oil
• 1 tsp. chili powder
• 1 tbsp. smoked paprika (heaping)
• 2 tsp cumin seeds (smash, do not grind)
• 1 tbsp. cinnamon (heaping)
• 10-15 green or white cardamon pods*
• 2-3 14-16 fl oz drained cans black eyed peas [baby Lima beans, navy beans, cannellini beans, chick peas ]Mix ‘n Match
• 1 can crushed tomatoes with 2 (tomato) cans of water
• 3 tsp pink Himalayan salt
• A handful of chopped cilantro (or parsley) about 1/2 cup
(add 2 diced carrots for color plus one chopped turnip or yellow carrot).
DIRECTIONS
• Rinse and chop collards (Rip or cut out the hard center stem). Assemble and mix your dry spices in one bowl
• Add oil to your dutch oven (or heavy pot). Add chopped onions, heat until translucent. Add spices and mix quickly.
• Add chopped garlic and blend together. [ Add more oil if ingredients start to dry up ].
• Add 2 cans of drained black-eyed peas (or mixed beans) Optional: Add a third can for extra luck!
• Add chopped collards [collards are different sizes. Make sure your ratio is good. About 50:50; collards:beans]
• Add chopped carrots+ turnip and 1 can of tomatoes + 2 cans of water. (more water if soup looks more like a stew)
• Bring to a boil, then simmer for 15 minutes.
• Add pink salt and chopped cilantro in the last 5 minutes of cooking.
• Optional: Add about 1 tsp. of thyme, rosemary and/or 1/4 tsp hot pepper flakes.
We need as much luck and joy as we can get. Good Luck Soup can by eaten all year round not just on January 1st. or St. Patrick’s Day. If you have a smidgen of faith or a lot of faith enjoy this “lucky” soup all year around, and may your wishes and good fortune follow you!
I wanted a healthy home made soup for busy, lazy, opportunistic people who live for nutritional food. The Soup-In-A-Jar! was my answer. No more chopping vegetables and preparing all the ingredients for a great soup. No refrigeration needed. Pantry shelves of great gourmet soups includes sun dried tomatoes, Le Puy lentils and an array of great spices to warm your tummy!
Here are some of my favorite jar soups, I would like to share the recipes with you, along with a dozen mason jars.
🧄 My garlic soup was inspired by a successful garlic farmer–> 30 Garlic Clove Soup. I needed fresh grilled garlic for this masterpiece. How do I put this magic in a jar? Dry, dehydrated garlic was the answer. Slightly roast the garlic before dehydration is the key to Flavortown? Yes!!!
Jarred soup turned out to be delicious! Make at least one of my gourmet soup-in-a-jar!
INGREDIENTS
2/3 cup orange lentils
2/3 cup red or French green (Puy) lentils
1 tablespoon turmeric
1 teaspoon smoked paprika (or plain paprika)
½ teaspoon cinnamon
1 tablespoon dried onions -minced
1 teaspoon dried garlic granules
½ teaspoon red pepper flakes (1 tsp. – for a hot version)
½ teaspoon cumin seeds
½ teaspoon ground coriander
½ teaspoon fresh grated ginger (1 tsp. powdered ginger)
½ teaspoon black pepper
½ tsp grated nutmeg
6 cups low-sodium vegetable broth
1 small dried chile pepper
A dash of salt -added at the end of cooking
I tablespoon dried tomatoes (optional)
(have coconut milk and vegetable stock ready for the cooking process)
OPTIONAL: 1/2 cup black forbidden rice -adds a flare of colour to your layers. One dried hot pepper on top. DIRECTIONS.
Add vegetable stock to a sauce pan, plus all remaining ingredients and one 14-ounce can of coconut milk. Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about 20 minutes. Remove and discard the chile pepper before serving. GARNISH: Cilantro or Fresh Mint. Season to taste. (This is the time to add salt). If you do not have coconut mil use ¼ cup Coconut (shredded). NOTE: You may add 1/4 cup of coconut powder to the jar instead of canned coconut milk in the cooking process
I ran out of wild rice that day and used brown rice instead of forbidden black rice. There is a difference. (Later I replaced it with black rice). Plastic bags kept the rice and spices from falling all over the different layers. Powdered spices go into the pot not on the sides of the jar. I like to purée half of the soup for a nice texture. This particular load of gold that looks like a striped Bengal tiger has dried tomatoes added ( used my air fryer). Many people call this soup ~ VEGANDETOX SOUP for the obvious, healthy reasons. Le Puy lentils grown in volcanic soil in Le Puy, France, add a special flavour. Don’t miss out on it. TIP: If you don’t want to use canned coconut milk, you can now buy coconut powder. Same exquisite flavour!
INGREDIENTS
1 quart (32 ounce) jar with lid
Printable label/gift tag (scroll down for the free printable!)
1 cup dried kidney beans
1 cup dried white beans
1 cup dried black beans
1 cup dried pinto beans
1 cup dried split peas
1 teaspoon dried onion powder
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dry mustard
1-2 teaspoons thyme
2 teaspoons Sea salt
1 bay leaf
1 CAN (14OZ) diced tomatoes (when ready to cook the soup) ASSEMBLY
Layer 1/2 to ¾ cup pinto beans in jars; shake gently to level beans. Repeat with ¾ cup of peas, northern beans, black beans and red beans. Set jars aside. (You may need 2-3 jars.- depends on the size)
Combine pepper, paprika, dry mustard, dried onion powder, salt, garlic powder, oregano, rosemary and basil in a small bowl.
Place 3 T of spice mix in a snack-size ziploc bag. Add 2 bay leaves and 1 bouillon cube. Gently shake contents to one side of bag and close. Fold bag around spices and place in top of each jar.
Place lids on jars, sealing tightly. Tie with ribbon and attach printable gift tag with instructions.. DIRECTIONS
Remove spice packet
rinse bean and place in a pot with water 1 inch above the beans
Bring to a boil and boil for one minute
Remove from heat and soak the beans for one hour
Drain and rinse beans then add beans to the pot with spices, diced tomatoes and 6 cups of water
Bring to a boil then reduce heat this is when you add salt) and simmer until beans are tender (1 1/2 to 2 hours) and soup is thick
Refrigerator leftovers up to 5 days
Print LABELS “5 Bean Vegetarian Soup” (include instructions)This is a great gift for college students, family visits and the holiday season.
Download label -instructions HERE when gift giving!
Italian Barley Soup
This is for my Italian friends and barley soup lovers! ❤️
INGREDIENTS
1 cup pearled barley
1/2 cup sun-dried tomatoes (dehydrated, not packed in oil)
1 tablespoon dried chopped onions
1 tablespoon dried minced garlic
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 veggie bouillon cube DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (omit the bouillon if using stock) and one 14-ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. Serve topped with grated Parmesan. Season to taste.
<–Left Italian Barley Soup with sun dried tomatoes
BONUS: Split Pea Soup-In-A-Jar ~ Fast and Easy!
I grew up on split pea soup. Buying a huge bag of dry split peas can be daunting and dismal, staying on my shelf in the pantry a bit too long. A simply mason jar filled with measured dry split peas with spices already added is eye appealing! Life is now easier! That’s how it’s done!!!
INGREDIENTS
2 cups split green peas
1/2 teaspoon celery seed
1 tablespoon dried chopped onions or onion powder
1 tablespoon dried minced garlic
1-2 tsp. thyme
1-2 bay leaf
1 chicken bouillon cube( unless you use stock instead of water – use Knorr) DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (or stock) to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about 30 minutes. Remove and discard the bay leaf. Stir in one cup of chopped ham (optional) before serving. Season to taste.
Garnish: Fresh mint. chives, fresh peas, an asparagus stalk is a good addition. While cooking, pop in fresh or frozen broccoli. It pairs well with pea soup. A dollop of yogurt is refreshing and eye appealing.
Burn Belly Fat
Top seven foods to remove belly fat. #1 is BEANS. Try our 5 BEAN SOUP IN-A-JAR. More belly fat burning vegetables: click this link –> Burn belly fat. Dehydrated fruits like blueberries and apricots is another healthy soup. Make fruit soup. –> Finland’s blueberry soup. (This recipe -No need to add sugar. Mom never did.) Finland’s blueberry soup retails $30-40 online (for a 220 gm. pouch). Make your own! (use wild blueberries ONLY not canned). I grew up eating this soup. Hot or cold! Yum!
A WARM HUG
Layer all ingredients in a clean, glass (pint size) jar in a colorful order. Bay leaf or whole peppers on the top layer. Tightly close the lid, add a tag, and place on the shelf for up to 12 months.. Friends, college students and just about everyone will be beaming when you gift your dry soup to them. Hot soup on a cold, winter day is like a warm hug!
How To Dehydrate Vegetables
– An Addition To Your Dried Soup-in-a-jar Recipes
Dried veggies is a brilliant addition to your soup. See Link–> Best Veggies To Dehydrate Fresh herbs can easily be dried. Some vegetables, including eggplant, squash, and green beans, should be blanched before drying. –> Dehydrate carrots : Preheat your oven to 170 degrees F, or the lowest temperature setting. On your baking sheets, lined with parchment paper, arrange your prepared produce. Separate the items so they don’t touch. Then, transfer the baking sheets to the oven to let the produce dry, flipping the pieces occasionally throughout the process. Check periodically for doneness. Most dried veggies required soaking the veggies for 15 minutes in hot water before adding to the soup. (You can add this ‘soaking’ water fight in your soup).
Dehydrated Vegetables ~Healthy Additions
EXPERIMENT
IF YOU WANT A TEX-MEX SOUP (add to the 5 bean soup) Add 1–> 4 ounce can Green chilli. 1/2 tsp. cumin and 1 1/2 tsp. chilli powder, a dash of hot chilli flakes. If you have fresh bell pepper around add that to the cooking of the beans. For the pea soup I always add thyme – ( my own recipe ) when I made fresh soup. No difference with jarred soup.
There is even a 15 bean soup. The possibilities are endless.
With higher food prices, we need to support sustainable gastronomy. The MICHELIN “Green”star is a welcomed new addition. This green “star” is awarded to restaurants that support sustainable gastronomy .“ Sustainable gastronomy meanscuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually onto our plates.”. “It is about choosing food that is both healthy to the environment and our bodies, a crucial aspect of sustainable gastronomy,” says Dr. Adenike Akinsemolu.
This mushroom soup is my very favorite soup! If you want a healthy life, mushrooms will elevate you! Skip the supplement aisle and pick up some mushrooms. An all-natural multivitamin and an antioxidant to fight viruses and a plethora of other age related ailments makes mushrooms a super food. A good reason to add mushrooms to your daily diet. The earthy, beef flavour of mushrooms is a favorite for vegans and an addition to Keto diets. Why is this mushroom soup so splendid? The answer is the porcini mushroom. Porcini mushrooms are tops in — F-L-A-V-O-R 🌶️ T-O-W-N .
Lady Kathy
Lady Kathy spent summers in Italy eating fresh fish & olives. She helped pick the large porcini mushrooms in the Italian alps for various dishes. Reminiscent of her childhood, Lady Kathy’s Porcini/ Mushroom Soup is a little bit of Heaven on earth!
INGREDIENTS DEHYDRATED Porcini mushrooms: 10 pieces (a handful) of dried porcini mushroom
FOR THE SOUP:
500 gm ( 2 cups) brown (cremini) mushrooms, washed and quartered
10 parsley (half bunch)
10 cilantro (half bunch)
1 red onion chopped
1 clove garlic
1 tbsp. quinoa (heaping)
3 tbsp. Olive oil
Salt & pepper
INSTRUCTIONS REHYDRATE Porcini Mushrooms
In a 500 ml (2 cups) measuring cup add the dried porcini and pour 400 ml (14 oz.) boiling water over the mushrooms. Let it stand for 30 mins. The porcini will relax and the trapped sand will fall to the bottom of the cup. After the porcini has cooled, take the porcini slices out of the measuring cup and place them in a 15/20 cm (6″ – 8″) diameter sieve. Rinse them under gently running water to make sure no sand is present on the slices -if needed.
SOUP:
In a medium size sauce pot put olive oil, onion, clove garlic, and sauté until onion turns golden.
Add cremini mushrooms, parsley, cilantro, and 700 ml ( 3 cups) water. Get it to a light boil. Throw out the clove of garlic.
Add 1 tbsp. quinoa, salt and pepper, continue simmering.
Throw the rinsed porcini slices into the simmering soup.
Line the sieve with cheesecloth or 2 sheets of paper towel. Hold it above the pot. Pour the porcini water slowly into the lined sieve so it drips into the soup. Leave the last half inch of water with the debris (if any) in the measuring cup and discard it.
Simmer for 15 mins
With a smaller sieve -or slotted spoon- take out the vegetables etc. and put into a food processor with bit of soup and purée.
Pour purée back into the rest of the soup and stir.
What are Porcini Mushrooms?
A rich, heady, meaty mushroom with a deeper and nuttier flavor than white, button mushrooms. Sold both fresh and dried, porcini mushrooms are prized in Italian and French cuisine. They vary in size from a medium to jumbo sizes – depending on the richness of the soil. These popular mushrooms (also known as king bolete or cèpe in French) are grown naturally in pine forests at the base of trees. Some of the porcini mushrooms may have white spots on them. That is a natural coloring from the skins of the mushrooms. It is not mold and is perfectly safe to eat. Note: Porcini, meaning “piglet” in Italian. Are you thinking truffles? I did not know that porcini mushrooms are regulated by the Italian gov’t, the same as truffles.
Cremini Mushrooms
Cremini mushrooms are small- to medium-sized brown mushrooms that have an earthy, mild taste. While the difference in taste between white button mushrooms and creminis is small, some people find the flavor of creminis to be richer and more appealing.
Mushroom BENEFITS:
Bonus: Aid In Weight Loss Programs! Mushrooms keep a healthy balance of bacteria in the gut and is associated with a strong immune system. Research suggests that turkey tail mushrooms may enhance gut health as it contains prebiotics that feed and nourish the good bacteria in your gut .
FOOD TIP:Shiitake mushrooms are a good substitute for porcini mushrooms.(less earthy but similar meaty texture). A garlic farmer once told me that fresh is best-dried is second best. Microwaving and grilling are the best ways to cook mushrooms without slashing their antioxidant power. Complimentary additions to the soup are garlic, shallots, celery and roasted chestnuts.
Dried Mushrooms
Freezer friendly Mushroom soup is loaded with protein and fiber. Low in saturated fat, gluten free and easy to digest. Make a batch and freeze a few individual servings for an easy cup of soup!!
Simply Splendid Food 