Soups Archive
Moroccan fish tagine
Serves 4
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
1 yellow bell pepper, seeded and diced
1 clove garlic, minced
2 tomatoes, peeled and seeded, then diced
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
4 cups chicken stock, vegetable stock or broth
1 1/4 pounds red snapper or sea bass fillets cut into 3/4-inch cubes
1 cup thinly sliced white mushrooms
2 tablespoons tahini
1 [...]
Miso-Adzuki Stew
Ingredients:
1 cup dried adzuki beans, rinsed and drained
2 bunches green onions, white and green parts chopped separately, divided
½ cup dried shitake mushrooms, crumbled
¾ lb. small red potatoes, quartered (2 cups)
1 ½-2 Tbs. miso paste
Soak adzuki beans in 4 cups cold water for 5 hours, or overnight. Drain and reserve soaking liquid.
Coat large saucepan or Dutch [...]
Black Bean Chili with Butternut Squash and Swiss Chard
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
Preparation
Heat oil in heavy [...]
Carrot & Kale Soup Recipe
2 medium carrots, diced
1 medium zucchini, diced
1 medium brown onion, roughly chopped
2 garlic cloves, crushed
2 sticks of celery, roughly chopped
1 1/2 cups of roughly chopped kale
3 cups of organic chicken or vegetable stock
1 cup of water
1 1/2 tsp of sea salt
2 tbs of chopped coriander (cilantro)
5 cm piece of ginger, grated
1 1/2 tbs of olive oil
1 [...]
Beet and Ginger Soup
Serves 2
8 ounces cooked beets (or one 15-ounce can, drained)
2 teaspoons minced or grated ginger
1 cup hot vegetable broth
4 teaspoons lemon juice
Salt and freshly ground black pepper
1. Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to [...]
Chicken Stew with Barley and Quinoa
3 skinless boneless chicken breast halves , organic and hormone-free
3 cup water; divided
3/4 cup pearled barley
1/4 cup quinoa
1 teaspoon salt; to taste
28 oz chopped tomatoes; canned or fresh
1 celery stalk, chopped
2 carrots, chopped
½ onion, diced
1 clove garlic, minced
Place chicken breast halves, 2 cups of water, pearled barley, quinoa (you need to rinse the quinoa very [...]
Crock Pot Fisherman’s Stew
Prep Time: 25 minutes
Cook Time: 9 hours, 4 to 6 servings
Ingredients:
· 1 leek, rinsed and chopped
· 4 garlic cloves, minced
· 6 plum tomatoes, quartered
· 1 green bell pepper, chopped
· 3 stalks celery, chopped
· 1 onion, chopped
· 1 tsp. fennel seed
· 1 cups low- sodium broth
· 1 lb. [...]
Fish Stew
Ingredients:
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 small green bell pepper, diced
1 small red bell pepper, diced
¾ teaspoon dried, crushed red pepper
2 cups chopped tomatoes
3/4 can unsweetened coconut milk
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1 ½ – 2 pounds firm white fish, like halibut or cod. Salmon can be used as [...]
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