5 medium carrots, chopped
5 stalks celery, chopped
3 cloves garlic, minced
1 cup uncooked wild rice*
8 ounces fresh mushrooms, sliced
4 cups vegetable or chicken broth
1 teaspoon poultry seasoning (or a mixture of thyme, sage, etc.)
1/2 teaspoon dried thyme
To the Instant Pot, add all ingredients and cook for 45 minutes (manual, high pressure, quick release).
* Use only wild rice. Do not substitute brown rice or a wild rice blend.
8–10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, peeled
1 (14-ounce) can coconut milk
1-1/2 cups chicken or veggie broth
1/4 cup peanut butter
1 tablespoon red curry paste
cilantro and peanuts for topping
Stovetop Instructions: Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.
Instant Pot Instructions: Place all ingredients in the Instant Pot and set for 15 minutes. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.
2 tablespoons vegetable oil
1 pound ground beef
1/2 large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups chicken broth
8 ounces tomato sauce
16 ounces diced tomatoes
1/2 teaspoon ground cumin (or chili powder)
2 heaping tablespoons Splenda brown sugar (for Mom & Dad)
Heat oil in a large skillet over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled.
Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, chicken broth, tomato sauce, tomatoes, and cumin.
Cook on low setting for 6 to 8 hours.
2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn kernels
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, peeled & chopped
1 clove garlic, minced
2 bay leaves
1 teaspoon white sugar
Combine all ingredients in Instant Pot. Close and lock the lid. Select high pressure; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method (according to manufacturer’s instructions, may take 10 to 20 minutes). Unlock and remove the lid. Remove bay leaves. Serve.
Note: This is a nice, mild soup. Might be good with herbs (thyme, basil).
1 pound lean ground beef
1/4 cup butter
1/4 cup all-purpose flour
2 – 10 ounce cans beef broth
1/2 cup water
3/4 cup chopped or shredded carrots
3/4 cup chopped celery
4 cups peeled, cubed, red skin potatoes
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Kitchen Bouquet browning sauce
2 cups cubed Velveeta cheese (or Cheddar, but soup will not be as creamy)
1-1/2 cups milk
1/4 cup sour cream
1/4 cup dried potato flakes (optional)
Brown the hamburger in a large skillet. Remove the hamburger from the skillet and set aside. Discard fat in skillet.
To the skillet, add the butter and flour. Add the vegetables (carrots, celery and potatoes) and cook for 5 minutes, stirring often.
Put the hamburger and vegetables in a slow cooker. Add the basil, parsley, Worcestershire sauce, Kitchen Bouquet and the rest of the beef broth. Cook on low for 6 to 8 hours.
About 1/2 hour before you are ready to eat, add the cheese, milk and sour cream to the slow cooker. If a thicker soup is desired, stir in the dried potato flakes. Continue to cook on low for 20 minutes (Do not let it boil.)
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 medium russet potato, chopped
4 cups low-sodium chicken or vegetable stock
7 ounces arugula
5 1/4 ounces fresh spinach
1/2 cup cilantro sprigs (optional)
Greek yogurt (optional)
Heat light olive oil in a large saucepan over medium. Add garlic and cook, stirring often, about 5 minutes. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
Add spinach, cilantro, and arugula to pan. Bring to a simmer over medium, and cook 10 minutes. Remove from heat. Using an immersion blender, process until smooth.
Spoon a tablespoonful of Greek yogurt onto the top of each serving of soup.
40 dried lily buds (about 1/2 ounce)*
1 tablespoon dried wood ear mushrooms
1/3 cup dried shiitake mushrooms
5 cups chicken stock, low-sodium (do not substitute vegetable or mushroom broth)
1/2 cup drained canned bamboo shoots, rinsed and julienned
2 teaspoons minced fresh ginger
2 cups Napa cabbage, chopped
3 tablespoons cornstarch
3 tablespoons cold water
1 large egg, beaten
2 teaspoons toasted sesame oil
4 ounces firm tofu, drained and cut into 1/3-inch cubes
1-1/2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar*
1 teaspoon white pepper powder
*Note: these items are very hard to find. Do not use substitutes. Best to order ahead of time online.
Step 1
Place lily buds and mushrooms in a small bowl, and add very hot water to cover by 1 inch. Let soak until softened, about 30 minutes. Drain and rinse thoroughly. Trim and discard tough ends from buds, and cut in half crosswise. Thinly slice mushrooms.
Step 2
Stir together lily buds, mushrooms, chicken stock, bamboo shoots, and ginger in a large saucepan over high. When the soup starts to simmer, add Napa cabbage and turn to medium-low heat. Cook until the Napa cabbage turns tender, 5 to 8 minutes.
Step 3
Whisk together cornstarch and 3 tablespoons water in a small bowl. Whisk cornstarch mixture into chicken stock mixture in a slow, steady stream; cook 1 minute. Pour beaten egg into chicken stock mixture in a slow, steady stream, stirring gently.
Step 4
Stir in tofu, soy sauce, and sesame oil, and cook another 2 minutes.
Step 5
In small bowl, add the vinegar and pepper. Whisk to blend thoroughly. Stir into soup mixture and serve immediately.
1 large head cauliflower (about 2 lbs.), cut into bite-size florets
4 tablespoons extra-virgin olive oil, divided
salt
1 medium red onion, chopped
2 garlic cloves, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons butter
1-2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 to 2 cups of croutons
1/4 cup sliced almonds, toasted
Preheat the oven to 425°F.
On a large, rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil.
Arrange the cauliflower in a single layer and sprinkle with salt.
Bake for 25-35 minutes, tossing/stirring halfway through. Remove when the cauliflower is tender.
In a soup pot, add 1 tablespoon of the olive oil and the chopped onion. Cook over medium heat for 5-7 minutes, until the onion is translucent.
Add the garlic, stirring constantly for about 30 seconds. Then add the broth and all of the cauliflower except 4 of the prettiest cauliflower florets (set these aside for garnish). Increase the heat to medium high until the mixture starts to boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
When the soup is done, remove from heat. Add the butter and, using an immersion blender, blend until smooth. Add 1 teaspoon lemon juice and the salt. Taste. If desired, stir in another half to full teaspoon of lemon juice.
Ladle soup into four serving dishes. Top with the reserved cauliflower florets, croutons and almonds.
2 tablespoons olive oil
1/3 cup cracked green wheat (also called freekeh)
2 tablespoons farro
1/4 cup split green peas
2 cups chicken broth
2 cups water
1-1/2 teaspoons cumin
1 large tomato, chopped
Rinse and drain freekeh.
In a pot over medium heat, saute the freekeh and farro with olive oil for a couple of minutes.
Add peas, chicken broth, water, and cumin and bring to a boil. Reduce the heat to low.
Cover the pot and let it simmer, stirring occasionally and adding more water, if needed, to keep the soup from getting too thick. Cook until freekeh is very tender, about an hour.
Add a large chopped tomato. Cook another 5 minutes.
1.5 pounds fresh lean lamb shoulder, boneless, cut into 3/4 inch cubes
1 medium onion, chopped
1 tablespoon olive oil
1 12-ounce bottle of beer
1/2 t. pepper
2 cans (14.5-ounces each) beef broth
1 package (0.93 ounces) brown gravy mix
3 cups cubed potatoes
2 cups thinly sliced carrots
2 cups shredded green cabbage
Heat the olive oil an a 3-quart saucepan. Add onion and salute until lightly brown. Add lamb, stirring until browned. Stir in beer and pepper. Cover and simmer for 30 minutes.
Mix in broth and gravy mix. Add potatoes and carrots. Cover and simmer 15 to 20 minutes, until vegetables are tender.
Stir in cabbage and cook just until cabbage turns bright green. Serve.