Category Archives: Soups

Roasted Tomato and Red Pepper Soup

Category : Entrees , Recipes , Soups

Roasted Tomato Soup

Roasted Tomato Soup

Servings: Approx: 8 cups
Seving Size: 
2 cups
Prep Time: 
30 minutes
Cooking Time: 
45 minutes

*I use all organic ingredients for flavor as well as for health!

INGREDIENTS:
4 large tomatoes, cut into large pieces
3 medium red bell peppers, cut into large pieces
1 medium onion, cut into large wedges
3 cloves of garlic
4 ounces uncooked penna pasta, (2 cups cooked)
1 cup green beans, cut into 1/2 inch pieces
1 cup (2 medium) carrots, cut into 1/2 inch pieces
1 cup frozen green peas
1 Tablespoon wine vinegar
1 teaspoon fresh oregano, finely chopped.
1 teaspoon Redmond’s Sea Salt
dash freshly ground black pepper
1 can unsweetened, unflavored coconut milk or
other plant milk.*
*(Optional:use 1 cup milk and 1 cup water.)
1 Tablespoon fresh parsley, finely chopped

Prep:
1. Preheat oven to 425 F. Line a baking sheet with
parchement paper.
2. Chop veggies and place tomatoes, bell peppers, onion,
and garlic on the baking sheet. Bake for 20-30 minutes.
3. Meanwhile, bring a pot of water to a boil. Add pasta,
green beans, peas and carrots. Cook according to pasta’s
package instruction. Drain pasta and vegetables. Set aside.

Making It:
4. When the roasted vegetables are cooked, transfer them to
a blender. Add vinegar, oregano, salt, pepper, and parsley.
Blend into a smooth soup.
5. Transfer the blended soup to a pot and bring to a boil.
Add the milk, pasta, and veggies. Cook 3-4 minutes, until
soup is thoroughly heated.
6. Serve soup immediately.

**This recipe was revamped from the Forks Over Knoves. recipe.
I urge you to experiment to your own tastes and likings.
I sometimes just use tomatoes only, and I have mixed half milk
and half water instead of all milk. Subtitution and variety
are the beauty and wonder in a kitchen!! It enhaunces the palate.

Enjoy!!
Marie


Savory Italian-Style Zucchini and Chickpea Dish

Category : Entrees , Recipes , Soups

Italian-Style Zucchini and Chickpeas

I use all organic ingredients for health as well as flavor.

Makes 8 cups
Prep Time: 20-25 minutes
Servings: varies
Serving Size: varies

Ingredients: 
2 Tbls. Avocado oil
1 onion, chopped (1 cup)
1 large red pepper, chopped (1 1/2 cup)
6 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. dried thyme
3 medium zucchini, halved lengthwise
and cut into 1/4 inch slices (4 cups)
8 fresh basil leaves, chopped
1 cup Yummy Vegan Pasta Sauce
1 Tbls. red wine vinegar
1 tsp. Redmond’s Sea Salt
fresh ground pepper to taste

Making It:
1. Heat avocado oil in a extra large skillet or pot over medium
heat. Add the next five ingredients (through thyme); cook 10
minutes, stirring often and if needed add little water, 1-2 Tbls.
to prevent sticking.

2. Add zucchini and basil leaves; cook 10 minutes more or until
zucchini is tender. Stir is garbanzo beans, pasta sauce, vinegar,
sea salt and dash of pepper. Heat through. Serve immediately.

Alternatives:  Be creative.
*In place of red bells, I use 1 1/2 cups chopped broccoli.
*Eliminate the avocado oil and use filtered water instead.

This recipe has been revamped from the Forks-Over-Knives
Magazine version, but just as savory. This has been a weekly
meal in our house, and so simple to make. Leftover pasta sauce
is also a staple for this recipe.
*Look for 6-7 inch zucchini for best results, the larger ones
have more seeds and less flavor.

A dance of flavors…for all to Enjoy!
Marie


Black Bean Soup

Tags :

Black Bean Soup

I use all organic ingredients for health as well as flavor.

Servings: 6
Serving Size: 1 1/2 cups
Prep Time: 20-25 minutes
Cooking Time: 30 minutes

Ingredients:
1 1/4 cup dried black beans
1 Tbsp. avocado oil
1 garlic clove, minced
1 medium onion, chopped
1 bell pepper (any color), chopped
1 cup celery, chopped
3 vine-ripe tomatoes, cut into chunks
2 limes, freshly-squeezed
1 Tbsp. chili powder
1 tsp. cumin
2 tsp. coriander
1 tsp. Redmond’s Sea Salt
dash white pepper
(or for extra kick 1/8-to 1/4 tsp. cayenne pepper)
2 cups filtered water
1 cup fresh cilantro leaves

Prep ahead:
1.  Soak beans covered in 4 cups filtered water.
2. Next day, when ready to cook, drain and rinse beans, put in a pot,
cover with 3 cups filtered water, cover and place on burner
to boil,  then immediately turn down heat to low and simmer
for 45 minutes. Don’t peek!
3. When cooked, drain and set aside.
4. Assemble and chop all the vegetables and set aside.

Making It:
1. In large pot, pour in the avocado oil, turn on heat and put in the chopped
onion, garlic, celery, bell pepper. Sauté until onion is translucent.
2.  Add the chopped tomatoes and the spices to the pot. Stir and heat for for
5 minutes. Then add the beans and stir until well mixed. Stir in the lime juice
and water.
3.  Ladle out 2 scoops and pour into a blender along with the cilantro leaves.
Blend one to two minutes. then pour back into the soup pot.
4.  Allow the soup to boil and turn heat to low cooking for 20 minutes for flavors
to blend.
5.  Garnish with cilantro if desired and serve with a hearty dinner salad.
This soup is filling, surprisingly a little goes a long way.

Enjoy!
Marie


Creamy Mushroom Soup

Creamy Mushroom Soup

Creamy Mushroom Soup

Serving Size: 2 Cups
Servings:
4
Prep Time:  
10 minutes
Cooking Time: 25 minutes

Ingredients:
2-3 Tbs unsalted, organic butter
1 medium portobello mushroom, shredded or chopped fine
3 medium white mushrooms, shredded or chopped fine
1 small onion, chopped
2 large celery stalks, chopped fine
2  16-ounce cans of organic coconut milk
1 tsp Redmond Sea Salt
1 tsp ground sage
2 tsp dried parsley

Prep Ahead:
Shred or chop the vegetables. 

Making It:
1. Melt butter in skillet. Sauté onions and celery for 5 minutes. 2. Then add the mushrooms, lower heat and sauté for 8 minutes.
3. Add the coconut milk and seasonings. Continue cooking 10 minutes longer. Serve immediately.

Serve with cornbread or unleavened bread.  

Enjoy!
Marie


Italian Vegetable Stew

Category : Entrees , Recipes , Soups

Italian Vegetable Stew

Italian Vegetable Stew

Serving Size: 2 cups
Servings:
8-10 hearty servings
Prep Time:
1/2 hour
Cooking Time: 45 minutes

Serve with corn bread, pita bread, or unleavened bread.

Ingredients:
1/4 cup avocado oil
2 cups fresh green beans, cut in pieces
1 large onion, sliced thin
2 large yellow or zucchini squash, cut into 1 inch chunks
2 red bell peppers, cut into narrow strips
Optional: 1 large baking potato, pealed and cut into 1/2 inch chunks
2 cloves of garlic, minced or chopped fine
1 stick of celery, chopped
1 cup fresh basil leaves
5 organic sun-dried tomatoes, soaked ahead for 1 hour
3 organic Roma tomatoes
5 organic vine ripe tomatoes, chopped in small pieces**
1 tsp Redmond Sea Salt
1 Tbs organic coconut sugar or cane sugar

** Alternative Ingredients:
Use 1 12-ounce can of stewed tomatoes instead of the vine ripe tomatoes, celery and sugar.
Use 1 6-ounce can of organic tomato paste instead of the roma tomatoes and sundried tomatoes.
*(but fresh is always tastier than canned!)

Prep Ahead:
Soak sundried tomatoes 1 hour ahead. Assemble, chop, cut the vegetables.

Making It:
1. Place the 7 vegetable ingredients into the large soup pot with oil. Sauté until tender.
2. Meanwhile, place the romas, sundried tomatoes and basil leaves in a food processor. Process until chunky and add to pot.
3. Chop the vine ripe tomatoes and add to pot with salt and sugar. Bring to boil, then cook on low heat for 45 minutes, stirring occasionally.

Alternative Cooking – Crock Pot Version
For Crock pot method, place all ingredients into crock pot and cook on high for 4 hours or all day on low.

Enjoy!
Marie


Sweet / Sour Cabbage Soup

Tags :

Category : Recipes , Soups

Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup

I use all Organic, Non-GMO ingredients for
health as well as for flavor.


Serving Size:
2 cups
Servings:
6 – 8
Prep Time:
45 minutes

Double the recipe if needed

Ingredients:
3/4 head of cabbage, thinly shredded
1 large onion, very thinly sliced
5 Tbs unsalted butter, divided
1 tsp sweet paprika
5 cups tomatoes, chopped then blended until smooth
1 tsp caraway seeds
1 Tbs Redmond Sea Salt
Fresh ground pepper to taste
1 bell pepper, thinly sliced
1 Tbs coconut sugar or organic cane sugar.
2 Tbs freshly squeezed lemon juice

Making It:
1.  In a large stock pot, melt 3 Tbls butter over medium heat. Stir in onions, stirring frequently for 5-10 minutes until onions are limp.

2.  Stir in remaining butter. Allow to melt. Then add the cabbage, and bell peppers. Cook for 20 minutes, stirring frequently from the bottom to top so that the cabbage wilts evenly. 

3.  Stir in paprika. Cook for 1 minute. Stir in the tomato stock, coconut sugar, caraway seeds and salt. Bring to boil. Season with pepper and taste for salt. Stir in lemon juice, and serve.

Enjoy!
Marie