SHAMROCKS π, 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.β385Β β c.β461), 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 SOUPπ! 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
β’ Chop the collards first.1-2 bunches of collard greens ( You decide how much you want – more is good)
β’ 1 large onion (or 2 medium onions).
β’ 5 cloves of garlic
β’ 3 tablespoons of olive oil
β’ 1 tsp. chili powder
β’ 1 tbsp. smoked paprika (heaping)
β’ 2 tsp cumin seeds (smash, do not grind)
β’ 1 tbsp. cinnamon (heaping)
β’ 10-15 green or white cardamon pods*
β’ 2-3 14-16 fl oz drained cans black eyed peas [baby Lima beans, navy beans, cannellini beans, chick peas ]Mix ‘n Match
β’ 1 can crushed tomatoes with 2 (tomato) cans of water
β’ 3 tsp pink Himalayan salt
β’ 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
β’ Rinse and chop collards (Rip or cut out the hard center stem). Assemble and mix your dry spices in one bowl
β’ Add oil to your dutch oven (or heavy pot). Add chopped onions, heat until translucent. Add spices and mix quickly.
β’ Add chopped garlic and blend together. [ Add more oil if ingredients start to dry up ].
β’ Add 2 cans of drained black-eyed peas (or mixed beans) Optional: Add a third can for extra luck!
β’ Add chopped collards [collards are different sizes. Make sure your ratio is good. About 50:50; collards:beans]
β’ Add chopped carrots+ turnip and 1 can of tomatoes + 2 cans of water. (more water if soup looks more like a stew)
β’ Bring to a boil, then simmer for 15 minutes.
β’ Add pink salt and chopped cilantro in the last 5 minutes of cooking.
β’ 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.
Here are some of my favourite jar soups, I would like to share with you and a dozen mason jars.
π§ 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? I will make it with dry garlic. First, I must buy a case of garlic! ;). Maybe roast some before dehydration?
As I entered the foray of jarred soup, they turned out to be delicious!
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)
Β½ teaspoon cinnamon
1 tablespoon dried onions -minced
1 teaspoon dried garlic granules
Β½ teaspoon red pepper flakes (1 tsp. – for a hot version)
Β½ teaspoon cumin seeds
Β½ teaspoon ground coriander
Β½ teaspoon fresh grated ginger (1 tsp. powdered ginger)
Β½ teaspoon black pepper
Β½ 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 ΒΌ 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
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
Β½ teaspoon paprika
Β½ 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 ΒΎ cup pinto beans in jars; shake gently to level beans. Repeat with ΒΎ 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 your LABELS “5 Bean Vegetarian Soup” : download label -instructions HERE
INGREDIENTS
1 cup pearled barley
1/2 cup sundried 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 ~ Fast and Easy!
I grew up on pea soup. Buying a huge bag of dry split peas can be daunting. It usually stays 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!
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
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 donβt 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.
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 πΆοΈ 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.
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.
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 cΓ¨pe 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 βpigletβ 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!!
Garlic or Allium sativum, is part of the Alium family. Other family members are onions, leeks, shallots and chives. This creamy goodness soup does not taste garlic-y! π π
Heals Your Gut!
“Raw garlic is most beneficial, since heat and water inactivate sulfur enzymes, which can diminish garlicβs antibiotic effects.” published by Lee Holmes, Heal Your Gut
Hot, Garlic Soup
Garlic has great flavour and health benefits. Garlic is used for building the immune system, fighting colds and flu! The famous Louis Pasteur first discovered that garlic kills bacteria. As a topical, garlic mixed with jojoba oil (or mineral oil) is used as an ointment for itchy, dry skin.
Marchand Lamarre, Ontario Garlic Farmer
Ask The Expert
Marchand highly recommends treating your garlic as a garnish. Garlic should be peeled and minced gently. Allow 5-10 minutes for the sulphur compounds to oxidize, this is when Allicin is formed. Allicin contains all the therapeutic and health benefits of fresh garlic. Avoid putting garlic directly in hot oil, this will destroy the Allicin. Instead add the garlic later in the cooking process. The garlic flavours will be enhanced and Allicin will not be lost.
We are proud Ontario farmers located in Kawartha Lakes and Haliburton.
We specialize in growing more than 25 varieties of premium seed garlic. All of our garlic is planted and harvested by hand. This quality control measure ensures only the best product is available for our customers.
To lean more about locally farmed garlic and buy online: please go to garlicloves.com
Three Most asked Questions: Why did you start Garlic farming?Ans:Garlic is a hardy plant that can withstand a wide temperature range, poor soils, and minimal inputs. I also consider it a plant with some of the greatest health benefits you can grow in Ontario. When considering the multiplier effects of planting garlic, It is possible to grow a lot of garlic in a short period of time (if you don't eat it all). Garlic is also a staple within so many cultures, thus appealing to so many target markets.Q2: When should you plant garlic?Ans:It is paramount to start growing garlic from a reliable source, disease free, clean seed stock. Garlic is usually planted in the fall, near the end of October. Each bulb is 'cracked' into individual cloves. Cloves are planted 3-5 inches deep and about 8-10 inches apart. Cover with mulch and leave in the ground over winter. The plants will sprout early in the spring and harvest comes late in July when half of the plants leaves have turned brown. Q3 Where is the best place to store my garlic?Ans: Garlic should never be stored in the fridge. This will only encourage the cloves to sprout. I recommend a cold storage room if you have one, lots of air circulation, consistent temperatures around 5 to 10 degrees Celsius and low humidity around 34 to 42%. In the kitchen, we usually keep a two-week supply of bulbs on the counter out of direct sunlight. Extra stock is kept in the cold cellar.
1 tsp sea salt -with added iodine (thyroid protection)
INSTRUCTIONS
Pre-heat the oven to 175 C / 345 F.
Slice off the tip of each garlic bulb to expose the cloves Drizzle olive oil. Wrap in tin foil, place on baking tray cut side up for 35-40 minutes. Note -oven timing: Every oven is different. Make sure you can easily slip the garlic cloves from the head. Blend garlic with some stock in a food processor until smooth). You may use raw garlic* instead of roasted. (Raw garlic is preferred.)
Saute onion in coconut oil for about 5 minutes, or until translucent. Add the stock , turmeric, pepper, cumin, vinegar (or lemon juice), tamari, red pepper flakes and blended garlic. Reduce heat to low-medium.
Chop potato, add to blender ( magic bullet -or wand ) and puree. Hint: Add the lemon juice to the potato to prevent oxidization.Then, quickly add to your soup.
Reduce the heat further to simmer, uncovered for about 15 minutes.
Added coconut milk, salt and stir thoroughly. Serve immediately with croutons. Add your own toppings like mushrooms or crispy capers (my favorite).
GARNISH: Chives, parsley, croutons, crispy capers [ Submerge capers in oil and microwave about 5 minutes until dark in color for a crispy topping ].
The garlic flavour in the soup wasnβt overpowering. The flavour is mellow, sweet and nutty. Turmeric gives the soup its golden colour. (Add a pinch of saffron for a richer golden colour.)
* Raw garlic -mince gently and allow to sit for 5-10 minutes, for sulphur to oxidize, before adding to the hot soup β¦garlic tip provided by Marchand Lamarre
** Coconut milk – If the spices are too strong, add the coconut milk until you find a good balance to your palate.
Drinking raw garlic with warm water in the morning can bring such effects and gives a refreshing feel. It enhances the proper functioning of your metabolic system. 1. Aids in weight loss 2. reduces Cholesterol levels 3. Controls Blood sugar, 4. Eases digestion 5. Antibiotic properties 6. Detoxifier 7. Improves bone strength
Lentil soup is a hearty soup made with small legumes known as lentils, which are similar to beans. The soup also includes other spices and vegetables. This soup is easy to make as a vegetarian or vegan -very healthy dish! Although there are many different recipes for making this soup, the basics are fairly constant across recipes….except for this one! .
.
INGREDIENTS
Beluga Black lentil 1 cup rinsed (and picked)
2 Tbsp. Olive oil ( or sesame oil)
1 Onion large ( up to 1 cup)
1 Clove garlic – large
4 cups water ( or stock)
10-15 green pods of cardamom
1 tea spoon cumin seeds
Ginger root 1/2 inch peeled chopped – or grated
1 carrot peeled & chopped
1/8 tsp. Cayenne pepper
1/4 tsp. Salt
INSTRUCTIONS
In a frying pan with 2 inch sides (or dutch oven)
Add Oil
Add chopped onions (cook until translucent) followed by 1 clove of chopped garlic
Add cumin* (fresh ground)
Add cardamon* (fresh ground seeds)
Add Cayenne pepper 1/8 tsp.
Add beluga black lentils
Add 4 cups of water, mix well
Bring to a boil then cover over medium heat, cook until lentils are cooked but not mush. About 20 mins
Add chopped ( or grated ) ginger, salt and chopped carrot. Cook for another 5-10 mins.
This is a thick soup. You may need to add a bit more water if you wish. TIP: *Use a soft brush to get all the spice out of the mortar bowl – into the pot. CARDAMOM: Cardamom pods vary in size. Loose cardamom in bulk stores may be dried out. Also, there are large and small pods. Use common sense when adding ‘fresh’ spices to your recipe.
Beluga Lentil Soup – Garnished with Avocado and a dollop of Greek yogurt + a sprinkle of cayenne pepper (or paprika)
TIPS AND TRICKS
I always cook Beluga lentils in a separate pot for this recipe in order to save a portion for my Lentil Butternut Squash Salad. I add 1 cup of cooked lentils to the soup ( plus the cooking water ) and the rest is capped for salads. I enjoy this salad very much with walnut oil. Substitutes for butternut squash are acorn squash, yams or pumpkin [ even chick peas ]. Sometimes, I make this Beluga lentil salad with mango, red pepper and chopped sweet onions – with plenty of cilantro.
Beluga Lentil, Roasted Squash, Tomato and Cilantro Salad
NATIONAL LENTIL FESTIVAL PULLMAN, WASHINGTON, USA
Pullman hosts this annual festivity every August, which recognizes the magically delicious legume and features the world’s largest bowl of lentil chili! Lentilfest.com
21st Legendary Lentil Cook-OFF: Each spring, people send recipes from around the country. A panel of food experts evaluates the dishes and selects five finalists who are brought to the festival to prepare their dish for a panel of five celebrity judges. ( All 109 of this yearβs recipes are available in a cookbook for sale for $5 at the festival and online. Hungry yet?)
LENTIL CHILI -It takes a canoe paddle to stir 350 gallons of lentil chili.
STORING LENTILS
I freeze my cooked lentils in glass jars. I find it is the safest method for preserving food. To learn more about lentils visit this site –> tasteinsight.com INTERESTING FACTS About Beluga Black Lentil
Black lentils are called BELUGA because of their resemblance to caviar. A fun conversation at the dinner table. They have a warm, nutty flavor and keeps its shape, even during prolonged cooking. They are the most nutritious out of all the types of lentils. On the other hand, the red lentils, also called red βsplitβ lentils become a bit mushy while cooking. Similar to what you see with ‘split pea’ soup. In India, the lentil is known as dal or daal. [ The optical lens is named after the Latin word for lentil: lens. ]
TIPS AND TRICKS
Each spring, people send recipes from around the country. A panel of food experts evaluates the dishes and selects five finalists who are brought to the festival to prepare their dish for a panel of five celebrity judges. ( All 109 of this yearβs recipes are available in a cookbook for sale for $5 at the festival and online. Hungry yet?)
Simply Splendid Food 