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.
1 whole chicken (4 to 5 pounds)
8 cups (64 ounces) chicken broth, fat free and low sodium
2/3 teaspoon Bell’s poultry seasoning
2/3 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
4 to 6 ounces broad egg noodles (about half a package)
2 tablespoons cornstarch
1/4 c. cold water
Bake* whole chicken at 375 degrees for 1 1/4 to 1 1/2 hours.
When chicken is almost done, add the broth, seasoning, and vegetables to large kettle and bring to a low boil.
(*It’s better to bake the chicken and then add it to the broth already cooked ,rather then to cook it by boiling it. Boiled chicken does not have as much flavor.)
Put the whole, baked chicken into broth and simmer for 15 minutes.
Remove chicken from broth and set aside. Add noodles to broth and cook 8 to 10 minutes.
Meanwhile, separate chicken meat from the bone and cut into bite size pieces. Take 2 cups of mostly dark pieces and add to the broth (the rest of the chicken can be used for another recipe).
Mix together the cornstarch and cold water. Stir into soup to slightly thicken. Serve piping hot.
1 Granny Smith apple, chopped and cooked
1 carrot, chopped and cooked
1 – 15 ounce can pureed pumpkin
1 quart chicken broth
3/4 cup coconut milk
1/2 teaspoon ginger
1/4 teaspoon cumin
1/4 teaspoon coriander
Blend together all ingredients and heat thoroughly on stovetop.
1 large ham bone with some ham meat still on it (leftover from a baked ham dinner. Alternatively, you can use a pound of deli ham, cut into cubes)
1 pound bag of green or yellow dried split peas
1 onion, diced
2 – 3 potatoes, diced
2 – 3 stalks of celery, diced
2 – 3 carrots, diced
8 – 10 cups of water
2 bay leaves
salt & pepper to taste
Place ham in kettle, add water to cover. Add in onions and bring to a boil.
Stir in peas and potatoes, bring back to a boil, them simmer about 5 minutes stirring frequently.
Add remaining ingredients and bring to a low simmer. Let simmer for about an hour, stirring frequently. The split peas and potatoes should be completely dissolved in the soup when ready.
If you used ham with a bone, any remaining meat should be coming off the bone very easily. Separate the ham from the bone and add back to the soup. Discard the bone.
It may be necessary to add additional water to the soup pot based on the amount of vegetables added to get the desired consistency.
This is a very forgiving recipe which allows you to adjust the ratio of vegetables and meat to water to achieve different consistencies and flavors. As a variation, you can use stir in a teaspoon of ground cumin.
Note: using Instant Pot isn’t recommended. Stove top cooking allows you to judge the thickness and add water when necessary.
1-1/2 pounds butternut squash, peeled and cut into 1/2 inch cubes
1 medium potato, peeled and cut into 1/2 inch cubes
12 baby carrots, sliced
1 cup frozen green beans
2 cans (14 oz. each) condensed beef broth
2 cups water
2 T. tapioca
1 T. red wine vinegar
1/4 t. pepper
1 t. dried rosemary, crushed
1/2 pound kielbasa, sliced (I usually use more, up to 14 oz.)
1 small onion, chopped
Combine all ingredients in slow cooker. Cook on low for 6 to 8 hours.
2-1/2 lbs. butternut squash
1 medium yellow onion
1 stalk celery
2 T. butter
5 c. chicken stock
1-1/2 c. light cream
1 c. heavy cream
1/2 c. blue cheese
Peel and seed squash and cut into 1/2 inch cubes. Chop onion, carrot and celery.
Melt butter in soup pot. Add chopped onion, carrot and celery. Cook until soft but not brown. Add the squash.
Stir in 4 c. of the chicken stock and salt. Bring to a boil, cover, reduce heat and cook for 30 to 40 minutes or until squash is tender.
When squash is nearly done, in a separate sauce pan, heat the heavy cream. Add the blue cheese and cook on low for a few minutes.
When squash is tender, puree soup in batches in a food processor with remaining chicken stock. Pour pureed soup back in soup pot. Add the light cream, then the blue cheese-cream mixture. Stir until hot and well blended.
2 large potatoes (about 1 pound), peeled and cubed
1/2 lb. bacon, center cut
1/4 c. onion, chopped
1 T. butter
2 T. flour
1/4 t. salt
1/8 t. pepper
3 c. milk
1 can creamed corn
1 c. frozen kernel corn
1/4 to 1/2 c. Cheddar cheese, shredded
Boil potatoes in water until soft, about 30 minutes. Drain. Mash half the potatoes and set aside.
Fry the bacon until very crisp. Drain, cool and crumble.
Cook the onions in the bacon grease. Drain the onions and spoon them until a large kettle. Add the butter to the onion and turn heat on low.
When butter is melted, add the flour, salt and pepper. When the flour mixture is bubbly, add the milk and frozen corn. Stir continuously until the milk starts to boil. Add the creamed corn, bacon, cheese, cubed potatoes and mashed potatoes. Cook and stir until heated through.
2 T. olive oil
1 medium onion, cut into 1/2 inch chunks
2 stalks celery, cut in half
1 butternut squash (about 3-1/2 pounds), peeled, seeded and cut into 1/2 inch chunks
4 c. chicken stock
1/2 t. cinnamon
1/2 t. cilantro
1 bay leaf
2 to 3 McIntosh apples, peeled, cored and cut into 1/2 inch chunks
1 T. apple cider vinegar
In a large pot, heat olive oil over medium heat. Add onion and celery and cook, stirring, until tender and lightly browned, about 7 minutes. Add squash and cook on additional 3 minutes.
Add stock, cinnamon, cilantro and bay leaf. Bring to a boil, then reduce to a simmer. Cook 15 minutes.
Add apples and vinegar and continue cooking 12 minutes.
Remove from heat and puree, in batches, in a food processor or blender until smooth. Season with salt and pepper to taste.
1 whole chicken
2 stalks celery, including some leaves
1 large carrot
1 t. salt
1/4 t. pepper
1/4 t. thyme
4 c. chicken broth
2 c. water
2 c. flour
1/4 t. salt
dash of pepper
Put chicken in a large kettle. Add the chicken broth and water, then onion, celery, carrot, salt, pepper and thyme. Boil gently for 45 minutes to an hour, until chicken is just cooked (not overcooked). Skim off fat. Remove chicken and vegetables. Discard vegetables. Strain the broth.
Debone chicken and cut meat into pieces. Put some chicken meat aside to add to potpie, keeping warm. Put the rest of the chicken meat in the refrigerator or freezer to use at a later time.
Mix together noodle ingredients. Roll out dough onto floured cloth. Cut into squares and lay in boiling broth. Cook for 10 minutes. Add back chicken. Serve.