Category: Soups

Kale and Barley Soup Recipe with Turnips and Mushrooms

3/5/2015

This is another great recipe to help fight the LONG winter. Why is it still snowing!!? I'm not quite sure, but all I know is that soup makes everything feel better. Try this new soup recipe that I experimented with last week. The turnips and barely give it great texture and the mushrooms are great for your immune system.

Ingredients:

1 TBS olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp ginger, minced
2 large purple-topped turnips
4 cups kale
1 cup barley
1 cup mushrooms
1 1/2 cups cooked white beans, or 1 can rinsed and drained
2 tomatoes, chopped
1 tbsp fresh thyme
1 tsp paprika
3/4 cup fresh dill
5-6 cups low sodium vegetable stock
Salt and pepper to taste

Cooking/prep:

Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, ginger, and tomato, and saute for about 5 minutes, stirring occasionally. Add the turnips, and fresh thyme Cook covered for about 3 more minutes.
Add 6 cups of vegetable stock. Bring to a boil, add paprika and barley. Reduce to medium heat and simmer barley for about 10 minutes.
Stir in beans and 1/2 of the dill. If the soup is too thick add a bit more stock or water. Season to taste with plenty of salt and pepper as needed.
Just after you turn off the heat, add mushrooms and kale and cover for 5-7 minutes. I like to add my leafy veggies at the end so they are not over cooked. Allow the soup to sit for 15 mins before serving.
Top of with sprinkle of fresh dill before you serve.

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Three-Bean Vegetarian Chili Recipe

2/2/2015

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Needing a little comfort food to keep you warm? Check out my easy, three-bean vegetarian chili recipe. It's super simple to make and great for those cold days, or when you are in need of something hearty and homemade. It's also packed with fall spices and zucchini, a perfect dish for the fall and winter.

Serving Size: Makes 4-5 servings

Cooking/Prep Time: 25 minutes

Ingredients

1 1/2 cups organic vegetable broth
1 whole onion, chopped
1/4 cup chopped seeded jalapeno (2 peppers) or chipotle peppers
2 teaspoons chili powder
2-3 tbsp ground cumin
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 (15-ounce) cans no-salt-added chickpeas rinsed and drained
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 fresh tomatoes, chopped
2 zucchini, chopped

For the garnish:

4 cups fresh raw corn kernels from 4 ears of corn (used for toppings/garnish)
1 cup fresh cilantro (used for dish and for toppings/garnish)
1 cup red onion diced (used for toppings/garnish)
2 ounces shredded cheddar or Fontina cheese (optional)

Instructions:

Saute onions, garlic, ginger. Add cumin, salt, pepper, chili powder, and other spices.
Add in fresh diced tomatoes, zucchini, and peppers.
Stir in beans and canned tomatoes. Add vegetable broth as needed. You may skip this step, depending on how chunky you want your chili to be.
Simmer for 10 mins. Turn off stove and add 1/2 cup of cilantro at the end.
Serve in bowl and dress with toppings, this is the best part! Top with fresh raw corn, cilantro, onions and cheese. The fresh corn adds a nice crunch to the dish just as the onions do. Enjoy!

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Stay Warm With Soup - Sweet Potato, White Bean, and Kale Soup Recipe

1/10/2015

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Winter has officially arrived, which means it's soup season in my home. If you have ever been to my house for dinner, or lunch you know I make a lot of soups and salads. There is nothing like a good soup to warm you up when it's cold outside. Check out one of my favorite soup recipes, sweet potato, white bean, and kale. I made this soup this week when I wanted something quick and warm to eat when it was 12 degrees outside! This recipe is so simple to make that it has become one of my regular recipes. I typically make a big pot so I have a lot of left overs to take for lunch for the week. Enjoy!

Ingredients:

1 tbsp olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp ginger, minced
1 large sweet potato, cut into 1/4 inch chunks (1 1/2 cups)
4 cups kale
1 1/2 cups cooked white beans, or 1 can rinsed and drained
1 tomato, chopped
1 can of diced tomatoes (low sodium)
1/2 cup of zucchini (or mushrooms)
5-6 cups low sodium vegetable stock
1 heaping tsp dried thyme fresh
3/4 cup fresh dill
1 tsp cumin
Salt and pepper to taste

Cooking/prep:

Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, ginger, and tomato, and saute for about 5 minutes, stirring occasionally.
Add the sweet potato, dried thyme, and cumin. Cook covered for about 5 more minutes.
Add 6 cups of vegetable stock. Bring to a boil. Reduce heat and simmer for about 20 minutes.
Stir in beans, canned tomatoes, and 1/2 of the dill. If the soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and cumin as needed.
Just after you turn off the heat, add kale. I like to add my leafy veggies at the end so they are not over cooked. Add more fresh dill. Allow the soup to sit for 15 mins before serving.
Top of with sprinkle of fresh dill before you serve.

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Kale and Barley Soup Recipe with Turnips and Mushrooms

Three-Bean Vegetarian Chili Recipe

Stay Warm With Soup - Sweet Potato, White Bean, and Kale Soup Recipe

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Kale and Barley Soup Recipe with Turnips and Mushrooms

Three-Bean Vegetarian Chili Recipe

Stay Warm With Soup - Sweet Potato, White Bean, and Kale Soup Recipe

﻿About Me﻿

﻿Archives﻿

Categories

About Me

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