Black Bean and Sweet Potato Soup

4 cups cooked black beans (or 2 cans of black beans)
4 cups cooking liquid (from the cooked black beans) (or juice from 2 cans of black beans plus enough water to equal 4 cups of liquid)
1 small red onion
3 leeks
3 cloves of garlic
1 large sweet potato
4 carrots
2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon cinnamon
3 large tomatoes, diced or 1 small can tomatoes, diced (14.5 ounces)
juice of 1 lemon
1 tablespoon maple syrup
sea salt to taste

Heat olive oil in a large pot over medium heat, then add spices. Stir until fragrant. Add chopped onion, leek, and salt. Cook for a few minutes until vegetables begin to wilt a bit. Add garlic, the rest of the chopped vegetables and tomatoes. Stir occasionally. Using a blender or food processor, puree 2 cups of the cooked beans with 4 cups of the reserved cooking liquid. Add to the pot with the remaining 2 cups of whole, cooked beans. Simmer on medium-low heat, stirring occasionally, until the vegetables are tender, about 20 minutes. Season to taste. Add the juice of 1 lemon, maple syrup and sea salt. Serve immediately. Store leftovers in the fridge; freezes well. This is even better the next day. You can make it before hand and reheat the next day to serve. Enjoy!

Cream of Mushroom Soup

This can be served alone or you can use it in replace of canned cream of mushroom soup in any recipe. This recipe makes a large enough batch that often at least 1/2 can be saved for future use. It also freezes well. Fantastic recipe.

3 1/2 tablespoons olive oil
1 tablespoon butter
1 1/2 pounds mushrooms (any kind), cleaned and chopped very fine
1/2 cup onion, diced
3 tablespoons white wine
5 tablespoons of whole wheat flour (or cornstarch for gluten-free)
1 teaspoon dried thyme (or 1 tablespoon fresh chopped thyme)
4 1/2 cups organic chicken stock or vegetable stock
1/2 - 1 teaspoon sea salt
3/4 teaspoon black pepper
1/2 cup heavy cream (plain yogurt works well as a substitute)
1/2 teaspoon salt (if needed)

Heat the olive oil and butter in a soup pot over medium high heat. Add the mushrooms and onion. Cook, stirring often, until mushrooms are wilted (about 5 minutes). Stir together white wine, flour, thyme, stock, sea salt and black pepper. Add to mushroom mixture. Stir well. Bring to a boil, then reduce heat to low and simmer until slightly thickened (about 20 minutes). Remove from heat. Stir in the heavy cream and add more salt to taste. Enjoy!

Three Bean Chili

Complements: The Whole Life Nutrition Cookbook

1 cup pinto beans
1 cup kidney beans
1 cup black beans
8-10 cups water

1 tablespoon extra virgin olive oil
1 large onion, chopped
5 cloves garlic, crushed
4 large carrots, peeled and sliced
1 large green bell pepper, chopped
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
28-ounce can diced tomatoes
14-ounce can tomato sauce
1/2-1 cups bean cooking liquid or water
2 teaspoons sea salt
2-4 tablespoons cream cheese (optional)(I added this to the recipe. It makes a nice creamy chili.)
shredded cheese for topping (I added this as well. :))

Rinse the beans and place them into a large bowl. Add at least twice as much water as there are beans and soak overnight or for 6 - 8 hours. Drain off all of the soaking water from the beans, rinse well, and place into an 8 quart pot with the water. Simmer for about 1 to 1 1/2 hours or until beans are tender and cooked, set aside. (You can use canned beans if you would like. Use one can of each bean.) Heat a large 8-quart stockpot over medium heat. Add olive oil and onions; saute for about 5 minutes or until onions are soft. Then add the crushed garlic, sliced carrots, chopped green bell pepper, cumin, chili powder, and oregano; saute for another 3 minutes or so. Then add the diced tomatoes, tomato sauce, bean cooking liquid (I didn't add any extra water, because I wanted a thicker chili. You can add what you need to get the consistency you want), and cooked beans. Simmer for about 1 hour. (After I sauteed the vegetables I added all the ingredients to a crock pot and cooked for 4 hours on high) At the end of cooking time add the sea salt and cream cheese. After serving top with shredded cheese. Enjoy!

Black Bean and Salsa Soup

This soup is incredibly simple and super, super delicious. You can top it with chopped onions, sour cream or shredded cheese.

2 cans black beans, drained and rinsed
1 1/2 cup vegetable broth
1 cup salsa (try it with my classic salsa)
1 teaspoon cumin
sour cream, chopped onions, shredded cheese (optional for garnishing)

Combine beans, broth, salsa and cumin in a food processor. Blend until fairly smooth. Heat soup in a saucepan over medium heat until thoroughly heated. Put soup in bowls and garnish as desired. Enjoy!

Turkey Bean and Kale Soup

1 turkey carcass
10 - 12 cups water
2 cups great northern beans (dried)
3 stalks celery, diced
1 large onion, diced
4 carrots, diced
1 large bunch of kale, torn into bite sized pieces (to make 5-6 cups)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme

Put the turkey carcass in a large stock pot and cover with water. Bring to a boil and simmer several hours. Put the dried beans in a large saucepan and cover with water that is several inches above the beans. Bring to a boil. Boil 2 minutes and turn off heat and let sit an hour. Strain. Turn off the heat and strain the soup into another large pot. Let the bones cool and pick off the meat and return it to the stock. Discard the bones. Turn the heat back on and add the beans and seasonings. Simmer for an hour and a half and then add the vegetables, and simmer an additional hour (or longer). Taste the soup and if necessary add additional seasonings. Enjoy!

Simple Cabbage and Potato Soup

1 tablespoon olive oil
2 medium potatoes, diced
1/2 sweet onion, diced
2 large carrots, peeled and thinly sliced
4 cloves garlic, chopped fine
6 cups vegetable stock (or organic chicken stock)
1 (15 ounce) can white beans, drained and rinsed (or 1 1/2 cups cooked white beans, such as navy)
1/2 medium cabbage, cored and sliced into 1/4 inch ribbons
salt and pepper to taste
1/2 cup Parmesan cheese, freshly grated (optional)

Place a large, heavy stockpot over medium heat. Add the olive oil and swirl around to heat. Once oil is shimmering, add potatoes. Cook until they are a bit tender and starting to brown, about 5 minutes, stirring a few times during cooking. Stir in the onions and carrots and cook for another minute and add in the garlic. Cook for an additional minute and add the stock and the beans. Bring the stock to a simmer and stir in the cabbage. Simmer for about 20 minutes longer. Taste and add seasoning as needed. Serve with a good a mount of Parmesan sprinkled on top. Enjoy!

Pureed Carrot Soup with Nutmeg

This is a fantastic comfort soup.

Complements: Cook's Illustrated December 1996

2 tablespoons olive oil
1 medium onion or leek, chopped
2 tablespoons dry sherry or white wine (I used white cooking wine)
1 1/2 pounds carrots (about 8 large carrots), peeled, halved lenghtwise, and sliced thin
2 cups vegetable stock (or organic chicken stock)
1 teaspoon sea salt
ground pepper
Pinch of nutmeg
1- 1 1/2 cup whole milk (or unsweetened soy milk)
2 teaspoons minced fresh tarragon, mint, chive or parsley leaves

Heat oil in large saucepan over medium-high heat. Add onion; saute until golden, about 5 minutes. Add sherry and carrots; stir-cook until sherry evaporates, about 1 minute. Add stock, salt, pepper to taste and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes. Ladle carrot mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk or broth. Adjust seasonings. Ladle soup into individual bowls. Garnish with minced herb before serving. Enjoy!

Fall Pinto Bean and Yam Soup

Welcome back fall soup! I love the peak of harvest and the joyous flavors of autumn.

Complements: The Whole Life Nutrition Cookbook

2 cups dry pinto beans, soaked overnight (if you do not want to cook your own beans then use 3 cans of organic beans)
6-8 cups water
4 cloves garlic, peeled
one 2-inch piece kombu seaweed (optional)

2 tablespoons extra virgin olive oil
1 large onion, chopped
5 cloves garlic, crushed
1 to 2 jalapeno peppers, seeded and chopped (optional)
2 small yams, peeled and diced
3 carrots, cut into rounds
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon chipotle chili powder
8 cups bean cooking liquid and/or water
1 28-ounce can diced fire roasted tomatoes (or plain diced tomatoes)
2 to 3 ears fresh corn, corn cut off cob
1 small bunch black kale, finely chopped
1 cup chopped cilantro
1/2 lime, juiced (optional)
2 to 3 teaspoons sea salt or Herbamare

Rinse and drain soaked beans, place into a 6-quart pot with the water, garlic, and kombu; bring to a boil, then reduce heat to a gentle simmer and cook for approximately 1 hour, or until beans are soft. Remove pot from heat. Drain beans and reserve the cooking liquid. To make the soup, heat olive oil in a large 8-quart pot over medium heat. Add chopped onion and saute for about 5 minutes. The add the garlic, jalapeno peppers, yams, carrots, cumin, paprika, and chipotle chili powder. Saute and sir for another 5 minutes then add water. Mix well to remove any spices that have stuck to the bottom of the pan. Add the cooked beans, bean cooking liquid or water, tomatoes, and cut corn, mix well. If the soup needs more liquid, then add more water. Cover pot and simmer until vegetables are tender, about 20 - 25 minutes. Then add chopped kale, chopped cilantro, lime juice, and sea salt or Herbamare. Simmer for about 5 minutes more. Taste and adjust salt and lime juice if needed. Enjoy!

Lentil Soup

Yummy! Lentils are so wonderful. I hope you think so too :). I cut the recipe in half and still had left overs after filling 2 adult bowls and 3 kids bowls (oh and one adult having seconds ;)).

2 tablespoons olive oil
4 cloves garlic, minced
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup celery, minced
3/4 cup carrots, chopped
1 tablespoon sugar (I forgot to add the sugar and it turned out delicious (I am assuming the sugar is to balance out a "sour/bitter" taste, but I didn't miss it))
3 cups dried lentils, rinsed
7 cups organic chicken broth
2 teaspoons salt
1 1/2 cups diced canned tomatoes (I used the ones with basil, garlic and oregano added)
2 tablespoons dry red wine (or cooking wine)
2 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 teaspoon fresh ground pepper
1/4 cup fresh parsley, minced (optional)

In a large stockpot, heat olive oil over medium-high heat. Add the garlic, onion, green pepper, red pepper, celery and carrots. Saute for 5-7 minutes. Add the sugar and stir continuously for 2 more minutes. Transfer to bowl and set aside. In same stockpot, add lentils, broth and salt and bring to a boil. Reduce heat and simmer over low heat, covered for 45 minutes. Add the vegetables, tomatoes, wine, lemon juice, and spices. Continue to cook over low heat (warm-low heat) for another 1 to 1 1/2 hours, covered. Season with salt and pepper (although, it was pretty salty so test it first). Serve warm. Enjoy!

Creamy Tomato Soup

Only a few more weeks of winter. I need to fit in as many delicious warm soups as I can. This one is wonderful. I will definitely be canning this soup in the fall when we have an abundance of tomatoes ready for harvest.

Complements of: "Just 4 Kids"

2 tablespoon olive oil
1/2 red onion, minced
1 leek, chopped
1 garlic clove, crushed
2 carrots, peeled and diced
1 potato, peeled and diced
3 cups vegetable stock or organic chicken broth
2 pounds ripe tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste
2/3 cup whole milk (or unsweetened soy milk)
salt and pepper to taste

Heat olive oil over medium heat and cook the onion, leek and garlic for 10 minutes or until very soft but not browned. Add the carrot and potato and cook for 2 more minutes. Add the stock (or broth) and bring to a boil. Add the tomatoes and tomato paste and season to taste with salt the pepper. Let simmer for 20-30 minutes. Add the milk. Transfer the soup to a blender or food processor and process until very smooth (I left mine a bit chunky, but next time I'll try "very smooth"). Return the soup to the rinsed-out pan and reheat gently. Garnish with snipped chives or fresh grated Parmesan, if desired. Enjoy!

White Chicken Chili

1 tablespoon oil
3/4 pounds boneless organic chicken breasts, cubed
1 large onion
2 cloves of garlic
3/4 cup dry white wine
1/4 cup organic chicken broth
2 cans great northern beans, drained
1 teaspoon dried mustard powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
corn tortilla chips (optional)
1/2 cup shredded cheese (optional)
sour cream

Heat oil over med-high heat. Add chicken and cook until no longer pink. Remove chicken and set aside. Add onion and garlic to skillet and cook until tender. Place chicken, onion and garlic in crockpot. Add wine, chicken broth, beans, dried mustard, cumin, salt and pepper. Cook on low 5-6 hours (I have also cooked in a pot over the stove and let it simmer 1 1/2 hours, but either cooking methods turn out great). Place in serving bowls and top with cheese and sour cream (optional) and eat with tortilla chips (optional). Enjoy!

Turkey Noodle Soup

1 organic turkey breast
4 cups organic chicken broth
2 cups water
1 cup diced carrots
1 cup broccoli
1 cup peas
1/2 cup diced onions
3/4 cup dry noodles (wheat-free or gluten-free noodles work well too)
poultry seasoning to taste (optional)
salt and pepper to taste

Place the turkey breast into a large pot. Add the chicken (or turkey) broth and the water. Bring to a boil. Lower heat and cook for about 30 minutes. Remove turkey breast and chop into small chunks. Add turkey and vegetables (the one I mentioned or any of your choice!). Bring to a boil and simmer for 15 minutes. Add noodles, remove from heat and cover pot. Allow to sit 15 minutes. (Or you can continue to simmer while the noodles cook, but they may get over cooked). Add seasonings to taste. Enjoy!

Black Bean Soup

2 cups dry black beans (or 2 cans of black beans)
2 tablespoons of oil or butter
2 carrots
2 cloves of garlic
1 stalk of celery
1/2 cup diced onion
1 teaspoon cumin
1/2 teaspoon chili pepper
4 cups organic beef or chicken broth
salt and pepper to taste

Cook dried black beans according to the package. (I typically just place 2 cups of dried black beans into a large cooking pot and cover with 6 cups of water. I then bring the water to a boil and simmer for about 2 hours. I then turn off the heat and let the beans sit most of the day until I am ready to use in the soup for dinner) Saute the carrots, garlic, celery and onion in the butter for 5 minutes. Add the cumin, chili pepper, broth and cooked beans. Bring to a boil and then simmer on low temperature for 30 minutes. Let the soup cool slightly and then place in a blender and blend (leave open a hole for ventilation if the soup is still hot, but cover the hole when you first turn the blender on or you'll be eating off the floor ;). If you like a chunkier black bean soup then only blend 1/2 of the soup. Add salt and pepper to taste. Garnish with chopped onions, shredded cheese and sour cream if you desire. Enjoy!

Cream of Carrot Soup

2 tablespoons butter
1/3 cup chopped onion
1 large potato peeled/chopped
6 large carrots peeled/chopped
29 ounces organic chicken broth
1 1/2 cup chopped mushrooms
1 stalk celery chopped
1 clove of garlic
1/2 teaspoon sugar
1/2 teaspoon thyme
1/2 cup milk

Saute onions in butter. Add carrots and potatoes and cook 2 minutes. Add everything else except the milk. Cover and simmer 30-45 minutes. Blend in a blender until smooth. Add milk and heat thoroughly. Season with salt and pepper. Enjoy!

Beef and Barley Stew

1 pound organic ground beef, browned
3 cups organic beef broth
3 cups water
14 ounce can of petite diced tomatoes seasoned with basil, garlic and oregano
3 cups sliced carrots
1 cup diced celery
1 cup diced potatoes
1 cup diced onions
1 cup barley (for gluten-free you'll want to use brown rice)

Combine all ingredients in a large saucepan. Bring to a boil. Turn down and simmer for about 1 hour. (You could also put it in a crockpot for 5-7 hours on low.) Enjoy!

Hearty Cabbage Soup

2 tablespoons butter
1/2 large onion, diced
1 celery stalk, diced
2 cups shredded cabbage
3 potatoes, peeled and cut into medium cubes
6 cups chicken stock
1/2 tablespoon dried dill
2 tablespoons flour
1/2 cup sour cream
1 tablespoon milk

Heat butter in large saucepan over medium heat. Add onion, celery and cabbage; season well. Partly cover and cook 10 minutes over low heat. Add potatoes, chicken stock and dill; and salt and pepper to taste. Stir and bring to boil and continue cooking, partly covered, 20 minutes over low heat. Mix floer with sour cream and milk in a small bowl. Add to soup stock. Mix well, heat and serve. Enjoy!

Beef Stew with Onion and Sweet Potato

1 pound organic beef stew meat (1 inch chunks)
14.5 ounces organic beef broth
2 sweet potatoes peeled, cut into 2 inch chunks (I often add a baker potato too if I have one on hand)
1 large onion, chopped (1 inch chunks)
2 slices thick-cut bacon, diced
1 teaspoon dried thyme
2 tablespoons cornstarch

Combine all ingredients except cornstarch. Cover and cook 7 hours on low or 5 hours on high in a crockpot (or 1-2 hours simmering on stovetop). With slotted spoon transfer beef and vegetables to separate bowl. Combine cornstarch with 2 tablespoons water. Mix and add to juices. Cover and cook 15 minutes, spoon sauce over beef and vegetables. (I often cook this stew in 28 ounces of organic beef broth because I like it more "soupy") Enjoy!