We have everything you need to make this delicious and healthy soup! Fresh kale, carrots, tomatoes, leeks and onions are all fresh and available in the farmstand today!Read More
Let the slow cooker work all day with a simple step at the end for a quick and delicious dinner, or cook overnight to fill those wide-mouth vacuum insulated bottles for lunch.
Wash and pick over 1 cup lentils, removing any stones or moldy lentils. Place in slow cooker insert.
Peel and mince 4 cloves garlic. Peel and dice 2 onions. Wash, peel (optional), and dice 1 1/2 lbs. potatoes or turnips (if mature, peel the turnip skin). Place vegetables in slow cooker insert.
Add 8 cups water, 1 TB fennel seed, 1 TB dried oregano, 1 tsp. dried thyme, and 1/2 tsp. coarsely ground black pepper.
Cover and cook on low 8-10 hours.
Add 2 tsp.-1 TB salt.
Wash and chop into bite-size pieces 1/2-3/4 lb. spinach or chard.
In a large frying pan over high heat, warm 1 TB olive oil. When the oil ripples, tilt pan to coat with oil and add spinach. Sauté 1-2 minutes until spinach wilts. Stir into soup with 1/2-1 TB balsamic vinegar. Adjust seasonings to taste.
Total Time: 30 min if using cooked black beans. See directions below.
Heat 2 T olive oil in a 2 QT saucepan over medium heat. Peel and chop 1 onion finely and sauté for 5 min. Meanwhile, chop or press 4 cloves garlic and stir into sauté. Add 1 tsp salt, 1 T chili powder, 1 bay leaf, and 1 tsp cayenne or red chili flakes if extra heat is desired. Add 4 heaping cups cooked Black Turtle Beans (See directions below). Add 2 cups liquid from cooked beans or 2 cups stock/water. Squeeze juice from 1 lime and add to soup. Bring to a boil on high, then reduce heat to med-low and simmer for at least 20 min.
Serving Suggestion: Serve with Apple Cheddar Muffins, cornbread, grilled cheese, or tortilla chips. Optional toppings include: sour cream or yogurt, cilantro, avocado, or chopped jalapeno.
How to Cook Black Turtle Beans: Cover 2 cups dry beans beans with 2 inches of water and soak overnight for this recipe. In the morning drain the beans and cover with at least one inch of water in a medium sauce pan and bring to a boil, then reduce heat to a moderate simmer for 1 to 1 ½ hours. Do not add salt until beans are tender. Do not discard rich cooking liquid as it will be used for the soup. Beans can be cooked 1-2 days ahead of time and stored in refrigerator until needed.
Reducing and spicing apple cider makes a delicious sauce equally good on pancakes or waffles, mixed with seltzer for soda, or topping ice cream.Read More
Butternut Apple Soup
1. Heat 1 TB olive oil in a stock pot.
2. Add 2 medium onions, sliced into crescents, and sauté until soft and starting to turn golden.
3. Add 2 medium butternut squashes, peeled, seeded and cut into 1” pieces.
4. Add 2 medium McIntosh apples or other favorite soft cooking apple, peeled, cored and chopped.
5. Add 5 cups vegetable broth, 1 TB rubbed sage, 1 tsp salt (or to taste). Bring to a boil and then reduce to a simmer, cooking 20-30 minutes, until squash pieces are soft.
6. Meanwhile, in a small saucepan, reduce 1 pint of apple cider by boiling, until ½ - ¾ cup liquid remains.
7. Puree the squash-apple mixture. Stir in reduced cider. Adjust salt, pepper, and sage to taste. Sprinkle each serving with a dash of paprika.
This simple soup is good any time of the year. For a romantic dinner, top each bowl with a dollop of sour cream (dairy or non-dairy) garnish with a carrot heart. (see pictures)
Peel and chop 1 onion. Peel and coarsely chop 3 lbs. carrots, reserving 1/2 carrot. Mince 2 garlic cloves. Heat 2 tsp. olive oil over medium-high heat in a large saucepan. Add the chopped onion to the hot oil and saute about 3 minutes, stirring every minute or so. Add carrots, 6 cups vegetable broth, minced garlic, 1 TB sweet curry powder or garam masala, 1/4 tsp. smoked paprika, and, if desired, 1/4 tsp. cayenne pepper. Bring to a boil, reduce heat, and simmer 25-35 minutes, until carrots are fork tender. Check seasonings and adjust according to your taste.
With the reserved carrot, cut a v-shape length-wise into the top of the carrot (the center of your heart). Pare the lower sides to a point, to create a heart when you view the carrot from the end. Slice hearts width-wise off the carrot for garnish (also nice in a sweet salad).
Puree the soup. Ladle into bowls. Place a dollop of sour cream (dairy or non-dairy) or yogurt in the center of the bowl. Using a fork, insert the tines halfway into the sour cream dollop, making sure your fork is in contact with the soup. Draw a heart through the sour cream. Serve and enjoy!
Peel and chop 2 onions or 2 leeks and 4 carrots. Peel and mince 8 cloves garlic. Seed and chop 2 lbs. tomatoes.
Add 1 TB olive oil to a large stockpot. When the oil is hot, add the onions or leeks and sauté until the onion is translucent, 3-5 minutes. Add the carrots, tomatoes, and garlic and sauté an additional 5 minutes. Add 2 cans or 4 cups cooked white cannellini beans and 8 cups vegetable stock. Stir in 2 bay leaves, 1 tsp. ground fennel seed, 1/2 tsp. black pepper, 1/2 tsp. ground rosemary or 2 sprigs fresh rosemary, and 1/4 tsp. red pepper flakes.
Bring to a boil, reduce heat, and simmer 45 minutes to blend the flavors.
Meanwhile, wash and shred ½ lb. kale, removing the center ribs. Add 1 TB balsamic vinegar and kale to soup. Cook an additional 5-7 minutes, until kale is tender. Adjust seasonings to taste. Enjoy!
This simple and delicious soup uses early fall's bounty of broccoli, potatoes, carrots, onions, and garlic!Read More
For Valentine’s Day or a special dinner, garnish this warming and simple soup with carrot hearts.Read More