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Soups

Tuscan White Bean Stew

Tuscan White Bean Stew

Ingredients
1 pound dried cannellini beans (about 2 cups), rinsed and picked over
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 large onion, chopped medium (about 1 ½ cups)
2 medium celery ribs, cut into ½-inch pieces (about ¾ cup)
2 medium carrots, (leave unpeeled if using organic) cut into ½-inch pieces (about 1 cup)
unrefined sea salt

8 medium garlic cloves, peeled and crushed
4 cups Therapeutic Chef Chicken Bone Broth
3 cups water
2 bay leaves

5-inch piece of dried kombu seaweed*
1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (14.5-ounce) can diced tomatoes, drained and rinsed
1 sprig fresh rosemary
Ground black pepper
8 slices organic sourdough bread, each 1 ¼ inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

Directions

Soak beans at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

Adjust oven rack to lower-middle position and heat oven to 250 degrees.

Heat oil in large Dutch oven over medium heat on the stove top. Add onion, celery, carrots and 1 tsp of salt. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, the soaked beans and the kombu seaweed. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

Remove pot from oven and stir in greens and tomatoes. Cover pot, return to oven, and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves, and rosemary sprig, and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken the Bean Stew.

Slice 8 slices sourdough bread, each 1 ¼ inches thick.  Brush with olive oil, and grill on hot grill pan (or grill) until golden brown on both sides.  Rub toasted bread with garlic clove.

Serve stew with toasted bread, if desired, and drizzle with olive oil.

* kombu seaweed is best when harvested from the northeastern coast of north america. You can find it at any health food store. It is used to help with the digestibility of beans, and also helps remove toxins from the body. It provides subtle savory seasoning to foods. If the seaweed doesn't completely disintegrate in to the stew after cooking, just remove it, chop it in to small pieces and put it back in to your dish. 

Serves 6-8

 

Tomato turmeric soup

Tomato turmeric soup

Ingredients

  • 1 TBS coconut oil
  • 1 onion, minced fine
  • 2 garlic cloves, pressed
  • 2 tsp turmeric powder
  • 1 cup halved cherry tomatoes
  • 14 oz. can diced tomatoes 
  • ½ tsp sea salt
  • 1 cup Therapeutic Chef vegetable broth
  • 1 TBS lemon juice
  • Freshly ground black pepper to taste
  • 4 basil leaves, chiffonade

Directions

Saute the onion in the coconut oil over medium heat for 5-10 minutes, stirring often. Once the onion is starting to brown add the garlic and cook for another minute. Next add the turmeric powder and stir to coat the onions and garlic with the turmeric for 1 minute. Then add the cherry tomatoes and stir well to lift any bits of turmeric and garlic stuck on the bottom of the pan. Now add the canned tomatoes, salt and the broth, cover and bring to a boil. Then reduce heat to medium low and let simmer for 5 minutes. Remove lid and add the lemon juice. Carefully blend in small batches (to prevent hot liquid flying out the top) in a blender, hand blender or food processor. Taste for salt and pepper. Serve in a bowl topped with the basil chiffonade.

Serves 2.

Lemony lentil kale soup

Lemony lentil kale soup

Ingredients

  • 1 onion, diced
  • 1 TBS olive oil
  • 3 garlic, pressed
  • dash of red pepper flakes
  • 1 c. dried red lentils, rinsed
  • 16 oz. Therapeutic Chef Chicken Bone Broth
  • 1 bunch dino kale, washed and destemmed
  • salt, to taste
  • 1 lemon, juiced

Directions

Saute the onion over medium – low heat in the oil for 10 minutes, or until soft. Then add the garlic and saute another 1-2 minutes. Add the red pepper flakes and red lentils and stir to coat. Carefully add the bone broth, plus 2 cups of water, stir well, cover and bring to a simmer over medium heat. Let simmer until lentils are soft (about 20-30 minutes), stirring often to make sure they aren’t sticking to the bottom. Once cooked through add the chopped kale and cook for 1 minute. Turn off heat, add salt to taste, and the juice of one lemon.

Carrot coconut bisque

Carrot coconut bisque

Ingredients

  • 1 large onion, chopped
  • 1 Tbsp. + 3 cups Therapeutic Chef Beef Bone Broth
  • 2 Tbsp. fresh ginger, sliced
  • 4 medium cloves garlic, chopped
  • 1/2 tsp curry powder
  • ½ tsp turmeric
  • 2 cups sliced carrots, about 1/4-inch thick
  • 1 cup sweet potato, cut into about 1/2-inch cubes
  • 8 oz. coconut milk
  • Salt and white pepper to taste

Directions

Chop onion and let it sit for at least five minutes to bring out its health benefits.

Heat 1 Tbsp. broth in a medium soup pot. Sauté onion in broth over medium heat for about 5        minutes, stirring often.

Add garlic and ginger and continue to sauté for another minute.

Add curry powder and turmeric and mix well with onions.

Add broth, carrots, and sweet potato and simmer on medium high heat until vegetables are tender, about 15 minutes.

Add coconut milk.

Blend in batches making sure blender is not more than half full. When it's hot, and the blender is too full, it can erupt and burn you. Add salt and pepper to taste.

Return to soup pot and reheat.