Potato Leek Soup

 Linda Peck made this soup and her husband Tom shared it with Mike and I on November 15th.  This was the opening day of deer hunting in Michigan.  Tom shot an 8 point buck in the morning and we were celebrating with Champagne and potato soup. A great pairing!

Linda said that she makes it with half and half rather than heavy cream.  Also, fresh ingredients are the key as is well drained Nueskes bacon.

Link to recipe

Barley Soup

2 tablespoons olive oil
1 medium onion (I use red, but white or yellow will do just fine), coarsely chopped
2 cloves garlic, minced
3/4 cup pearl barley
6 cups good-quality vegetable stock
2 sprigs fresh thyme or 1 teaspoon dried (thyme is a good anti-microbial)
1 sprig fresh rosemary or 1/2 teaspoon dried
1 medium carrot, chopped
1 cup sweet potato, peeled, and diced
3 cups seasonal greens, chopped (I like kale, but turnip greens, Swiss chard, broccoli rabe, mustard greens, or spinach will work beautifully)
Sea salt and freshly ground pepper, to taste
2 tablespoons freshly-squeezed lemon juice per serving
Cayenne pepper, to taste (optional, but it’s very soothing for scratchy throats)
Fresh herbs for garnish, optional

1. Heat the olive oil in a heavy-bottomed soup pot and add onion. Saute, stirring occasionally, about 5 minutes, until softened. Add garlic and cook, stirring often, for 1 or 2 minutes, until garlic is fragrant and golden but not browned. Add pearl barley, stirring to coat with oil, and cook for 2 minutes.

2. Add stock, thyme, and rosemary. Increase heat to bring soup to a boil, then cover, reduce heat, and cook 1 hour, until barley is barely tender. Add carrot and sweet potato, and continue cooking 20 to 30 minutes, until vegetables have softened. Add greens and cook until wilted and tender, about 5 to 10 more minutes. Use a potato masher to gently crush the potatoes. Add salt and pepper to your taste.

3. Ladle soup into bowls, adding lemon juice and cayenne pepper (if desired) to each serving, and top with fresh herbs if you like.

Serves 6 to 8.

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

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Charmaine C.14 hours ago
I think the photo is a different soup Denise :) I see tomato, spring onions and a blob of sour cream or yoghurt. I imagine you could add anything you wanted to this lovely soup.

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Charmaine C.14 hours ago
We love soup too. Fortunately it's so cold here in Scotland you can easily eat soup all summer too. It's very interesting information about the health benefits of barley. Thank you for the recipe.

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kathy bonard18 hours ago
Yummy,love soups.My nan and mum always used pearl barley.I will from now on,thanks.

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Catherine H.19 hours ago
Can't wait to purchase the ingredients that I don't already have cook up this soup and put into the freezer until a mopey, summer-time 'sniffle's day! Excited ... with THANKS!

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Nina S.yesterday
tyfs

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Val M.3 years ago
Thanks

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Loo sam3 years ago
thanks

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Mary L.3 years ago
Greart for this time in the winter with the sun a too infrequent visitor.

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Natalie S.3 years ago
Sounds tasty, thanks!

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Denise Morley3 years ago
Also.. Is that sour cream in the picture? It's not mentioned in the recipe.

Smoked Wild Turkey Chili

This recipe was developed for the 1st Annual Miner Family Winery Chili Cook-Off. The recipe was a collaborative effort involving input from family: Patrick J. Moran, Claire Dailey, and Michael Dailey

INGREDIENTS
1/2 canned chipotle chile in adobe sauce
(NOTE: if using dried chipotle chili, stem, seed and reconstitute in 1/2 cup of boiling water) (2nd NOTE: if you want more heat  then add 1 or even 2 chipotle chilis)
1 # fresh tomatillos, husked and rinsed well or (1) 18-ounce can whole tomatillos, drained. (NOTE: use fresh if you can get them)
2 tablespoons vegetable oil
1 large sweet onion, chopped (a.k.a "chippy chop the onions")
1/2 cup finely "chippy chopped" celery
2 tablespoons minced garlic
1 tablespoon ground cumin (roast whole seeds for a few minutes in a saucepan then grind)
1 pound ground turkey (not lean)
2 cups chicken or turkey stock
2 cups Miner Wild Yeast Napa Valley Chardonnay
1 Turkish bay leaf or 1/2 California bay leaf
2 teaspoons fresh oregano (or 1 teaspoon dried)
1 teaspoon salt, or to taste
1 can mild green chiles, chopped
1 tablespoon cornmeal
1 can garbanzo beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c chopped fresh cilantro
smoked Gouda cheese, shreaded

GARNISH:  fresh chopped cilantro and shreaded smoked Gouda cheese

ACCOMPANIMENT:

• Miner Wild Yeast Napa Valley Chardonnay
• Sour Cream, diced avocado

DIRECTIONS

If using a canned chipotle chile, puree with 1/2 cup water in a blender. If using a dried chipotle chile, soak in 1/2 cup boiling water in a small bowl for 20 minutes, then puree with water in blender and transfer to a bowl.

If using fresh tomatillos, blanch them in a large saucepan of boiling water for 5 minutes; drain. Puree fresh or canned tomatillos in blender.

Roast the whole cumin seeds and then grind.

Heat the vegetable oil and in a 8 to 10 quart heavy pot over moderate heat. Add the chopped onions, celery, and 1 tablespoon minced garlic and cook, stirring until the onions are softened, about 10 minutes. Add cumin and cook, stirring for 30 seconds. Add turkey and cook, stirring and breaking up the lumps.  You want a fine consistency. Cook until no longer pink, about 8 minutes.

Add chipotle puree, tomatilos puree, stock, Miner wine, bay leaf, oregano,and salt. Simmer uncovered for 1 hour.

Add green chiles, corn and cornmeal. Simmer, stirring occasionally, for 30 minutes.

Stir in garbanzo beans, 1 tablespoon minced garlic and salt to taste. Simmer until the beans are heated through, 3 to 5 minutes. Discard bay leaf and add cilantro.

Garnish chili with cilantro and shreaded smoked Gouda. Optional: serve with sour cream and chopped avocado.

NOTE: the chili, without the cilantro, can be made 3 days ahead. Cool, uncovered, then refrigerate, covered, Reheat, and stir in cilantro before serving.

Rosella's 777 Chicken Chipotle Chili

This recipe was developed for the 1st Annual Miner Family Winery Chili Cook-Off. The recipe was a collaborative effort involving input from family and friends: Patrick J. Moran, Claire Dailey, Michael Dailey,......

INGREDIENTS
1 canned chipotle chile in adobe sauce
   (NOTE: if using dried chipotle chili, stem, seed and reconstitute in 1/2 cup of boiling water)
1 32 oz can of whole tomatoes
3 tablespoons olive oil
1 large sweet onion, chopped (a.k.a "chippy chop the onions")
2 minced cloves of garlic
1 tablespoon ground cumin (whole seeds, roasted, then ground)
2 boneless chicken breasts
2 cups chicken or turkey stock
2 cups Miner Rosella's 777 Santa Lucia Highlands Pinot Noir
1 Turkish bay leaf or 1/2 California bay leaf
2 teaspoons fresh oregano
1 teaspoon sale, or to taste
1 can mild green chiles, chopped
1 tablespoon cornmeal
1 can white beans, rinsed and drained
2 cups fresh or frozen corn
1/2 c chopped fresh cilantro

GARNISH:  fresh chopped cilantro
ACCOMPANIMENT:

• Miner Stagecoach Vineyard Napa Valley Syrah
• Sour Cream

DIRECTIONS

If using a canned chipotle chile, puree with 1/2 cup water in a blender. If using a dried chipotle chile, soak in 1/2 cup boiling water in a small bowl for 20 minutes, then puree with water in blender and transfer to a bowl.

Pound the chicken breasts so that they are thin and even. Saute in a skillet with olive oil until cooked through, no pink. Cool and then thinly slice and cube.

Blend the whole tomatoes.

Roast the whole cumin seeds and then grind.

Heat the olive oil and in a 8 to 10 quart heavy pot over moderate heat. Add the chopped onions and minced garlic and cook, stirring until the onions are softened, about 10 minutes. Add cumin and cook, stirring for 30 seconds.

Add chipotle puree, tomatoe puree, stock, Miner wine, bay leaf, oregano,and salt. Simmer uncovered for 1 hour.

Add green chiles and cornmeal. Simmer, stirring occasionally, for 30 minutes.

Stir in white beans and salt to taste. Simmer until the beans are heated through, 3 to 5 minutes. Discard bay leave and add cilantro.

Garnish chili with cilantro and serve with sour cream.

NOTE: the chili, without the cilantro, can be made 3 days ahead. Cool, uncovered, then refrigerate, covered, Rehear, and stir in cilantro before serving.

Sweet Potato and Squash Soup

I can't believe this is the third squash soup recipe. It's the closest I have come to my favorite squash soup from the Carlin Club in Presque Isle, WI.  The cranberry sauce is a must!!!  The recipe came to me via Addie Halfmann, Food Writer - Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"

INGREDIENTS
1 T. butter
1 lg. onion, chopped
4 c. chicken stock or broth, divided
1.5 # peeled, deseeded, cubed butternut squash, about 1 medium
1/2 # peeled, cubed sweet potato, about 1 large
2 lg carrots, peeled and sliced
1.5 t. crumbled dried sage (1 used freshly chopped)
1/2 t ground mace (I didn't have mace se used a little ground nutmeg)
1/2 t ground ginger
1/2 t hot pepper sauce (I used less, definitely add this too taste)
Salt to taste
1/4 c. sugar
1/3 cup water
1 cup fresh cranberries
2 T orange juice

In a large Dutch oven over medium heat, melt butter. Add onion; cook, stirring frequently until softened and golden brown, about 10 minutes. Add 2 cups broth, squash, sweet potato, carrots, sage, mace, and ginger. Bring to a boil; cover, reduce heat to low and cook until vegetables are very tender, 25 - 30 minutes.

In a food processor or blender, puree vegetable mixture. In batches, if necessary, pulsing until smooth. I used an emulsion blender. (Can we made to this point 2 days ahead and refrigerated or frozen for 1 month.)

Return puree to saucepan, whisk in remaining 2 cups broth. Simmer gently until heated through. Season with hot pepper sauce and salt to taste.

In a small sauce pan, over medium heat, combine sugar and water; bring to boil, stirring until the sugar dissolves. Add cranberries. Cook, uncovered, over medium heat, stirring occasionally until cranberries soften and burst, about 10 minutes.  Cool slightly. In food processor or blender, puree cranberries with orange juice until smooth.  (Can be made 3 days ahead and refrigerated)

Ladle hot soup into bowls. Top with spoonful of cranberry puree; draw tip of knife through puree to create a decorative swirl, or pip through pastry bag using small tip.

6 servings

Broccoli Cheese soup

Recipe from: The Sunday Cook by Grace Howaniec

Ingredients:
5 Tbsp. margarine (divided)
1/4 cup chopped yellow or white onion
1 large clove garlic, peeled, halved
2 lbs. fresh broccoli
1 large rib celery, washed
1 large carrot, peeled
4 green onions
2 1/2 cups chicken broth
1/4 cup flour
1/4 tsp. salt
1/4 tsp freshly ground black pepper
Dash of nutmeg or to taste
1 1/2 cups skim milk
4 ounces shark Cheddar cheese, grated

Directions:

1. In heavy 4-quart kettle, melt 1 Tbsp of the margarine over medium-high heat. Add 1/4 cup yellow onion and garlic saute, stirring constantly, 2 minutes, or until onion is transparent; remove from heat and set aside.
2. Cut off broccoli stalks and discard. Divide broccoli into small, 1 inch long florets (you should get about 3 cups). Rinse thoroughly and drain; set aside.
3. Cut celery into 1/8 inch diagonal slices. Using food-processor julienne blade, hand grater or a sharp knife, cut carrot into 1/8 by 1 inch long julienne strips. Slice green onions into 1/4 inch pieces. You should get 1/2 cup celery, 1 cup carrots and 1/2 cup green onion.
4. Remove and discard garlic from sauteed onion in kettle; stir in chicken broth. Add broccoli florets and prepared carrot, celery and green onion. Bring to boil over high heat; reduce heat to simmer. Cover, leaving cover just slightly ajar to prevent broccoli from turning drab in color. Simmer 10 minutes.
5. Meanwhile, in medium saucepan, melt remaining 4 Tbsp margarine. Whisk in flour, salt , pepper, and nutmeg, mixing until smooth. Cook over medium heat, whisking constantly, about 1 minute, or until it bubbles. Then gradually whisk in milk. Cook, stirring constantly, over medium-high heat until mixture comes to a boil and thickens, about 4 minutes. Add cheese, whisking until cheese melts. Pour cheese sauce into broccoli-chicken broth mixture in kettle. Stir until soup is blended. Makes 6 servings. 

*Note: I used Sharp Cracker Barrel Cheese from Kraft

Cold Summer Fruit Soup

Ingredients:
1 ripe cantaloupe, peeled and chopped
3 to 4 ripe peaches, peeled and sliced
1 to 2 bananas
1 pint strawberries
1 cup orange juice
1/2 cup sugar
1/2 tsp almond extract
2 to 3 cups yogurt (vanilla or peach)
Sprigs of fresh mint
1 kiwi

Directions:
Combine cantaloupe, peaches, banana, and orange juice in a blender or food processor. Process until pureed. Add yogurt. Blend until smooth. Keep chilled. Pour into soup bowls when ready to serve. Top with a dollop of yogurt, a peach slice, a kiwi slice, and a sprig of mint.

Variations: Recipe can be adjusted to use any combination of fresh fruits in season. Try vanilla flavoring instead of almond extract, or replace the peach yogurt with berry yogurt.

Serves 6 to 8

Wisconsin Potato Cheese Soup

Recipe from: More Summer Soups and Salads by Jackie Johnson, instructor

Ina large saucepan, melt:
      2 Tbsp. butter
Saute until tender:
      1/3 cup chopped celery
      1/3 cup chopped onion
      1 clove finely chopped garlic
Add:
      4 cups peeled and diced potatoes
      3 cup chicken broth
Cover and simmer until potatoes are tender, about 12 minutes.
In batches, puree potato mixture in a blender or food processor. Return to saucepan.
Stir in:
     2 cups millk
     1 tsp salt
     1/4 tsp pepper
     1/4 tsp dillweed
Heat through without allowing milk to boil. Stir constantly for 3 or 4 minutes.
Add:
     2 cups (8 ounces) shredded cheddar cheese and HEAT ONLY UNTIL MELTED.

Garnish with croutons and parsley
Serves 8.

Acorn Squash Soup with Curried Apples

Recipe from: Grace Howaniec, Encore Wisconsin. This recipe is actually from Chef Peter Baldus of the Red Circle Inn in Nashotah, WI

Servings: 6
Preparation Time: 1 hour
Start to Finish Time: 1 hour-2 hours

A perfect pureed soup for fall. Mike, Claire and I use to eat at a restaurant in Presque Isle, Wisconsin called the Carlin Club. The wonders at that time made an amazing squash soup. I have been looking for a recipe that is similar. This is not exactly the same but very close.

2 large acorn squash (about 6 pounds), seed removed and cut into halves or quarters
4 large, firm apples, peeled and cored
1/4 cup brandy
1 Tablespoon curry powder
1 teaspoon nutmeg
1 teaspoon cinnamon
8 cups chicken stock
2 Cups heavy cream
8 baked apples slices - garnish

Placed quartered squash and prepared apples in a baking diah and bake in a preheated 350 degree oven for 30 minutes or until
both are tender. When squash is cool enough to handle, remove the squash meat from the skins, discard the skins. In a food
processor bowl fitted with a metal blade, puree the squash and apples together until smooth, 1 minute. Can use a blender in
batches.
Pour the brandy in a 5 quart kettle, ignite the brandy with a flame and cook over medium heat until the flame dies. Add the
squash puree, curry powder, nutmeg, cinnamon, and chicken stock. Cook until the mixture is reduced by two thirds, about 45
minutes,
Add cream and bring mixture to a simmer over medium heat. To serve soup, garnish with a baked apple slice sprinkled with
additional curry or serve in an acorn squash shell that has been baked and scraped out leaving 1/2 inch of squash meat to
support the skin. This may be made ahead, refrigerated and gently reheated.

Serving Ideas: This is great even without the curried apple garnish

Vegetable Stock

Recipe from: Brother Rick Curry, S.J., The Secrets of Jesuit Soupmaking

1.  Saute onions, scallions, fresh ginger, leeks and garlic in olive oil until the aromatics wilt and open up their flavors.Crushed pepper, a few bay leaves, and garlic can be added. This may not work for all soups.
2. Add fresh water. A good rule of thumb is to have about half solid in gredients and half water.
   The vegetables can be roasted for 40 minutes before adding to the water. Some vegetable to choose from are as follows:Celery stalks and leaves, parsley, carrots, diced zucchini, green beans, cabbage, kale, Swiss chard, pumpkin, potatoes, beets,peppers, mushrooms, corn, and tomatoes. You can also add some fruit or fruit scraps to your vegetable stock ingredient mix.Apples, pears and even pineapple works well.
3. Simmer on low for about an hour, not as long as chicken stock. Taste periodically to determine when you have drawn out all of the flavors.
4. Cool and strain to remove any pieces of vegetables, fruit or scraps.

Tomato Soup

This is so easy and has a little more body than traditional Campbell's.  You can tweak it about a hundred ways--add more sautéed veggies (like green peppers or minced carrots, even add a can of spaghetti sauce) or spicier spices or even make it with a Mexican feeling by adding salsa.  Sprinkle a little cheese on top for contrast.  

1/2 lb burger

1/2 onion

1 tsp Italian seasoning (or your choice)

1 giant can of tomato juice (40 oz?)

Sauté the burger and onion and any other veggies in a good-sized pot.  Stir in the seasoning, add the tomato juice and stir until it's hot through.  Give it a few minutes to meld a bit (now's a good time to grill those cheese sandwiches) and enjoy an old-fashioned comfort food!

Roasted Butternut Squash Soup with Grilled Apple Cream

Serves: 4

Ingredients:
1 butternut squash, peeled, seeded and cut into 1/2-inch cubes
4 Tbsp olive oil, plus extra
Kosher salt and freshly ground pepper
1 small onion, minced
1 small stalk celery, minced
3 cloves garlic, chopped
1/4 cup Chardonnay
4 cups chicken stock
2 sage leaves
1 sprig thyme
1 Granny Smith apple, peeled, cored and sliced into 1/2-inch pieces
1/2 cup sour cream

Directions:
1. Preheat the oven to 400°F. Line a baking dish with parchment paper. Preheat a gas or charcoal grill to medium-high heat.

2. Put the squash in a bowl and add 2 tablespoons of olive oil, a pinch of salt and pepper. Toss to coat evenly. Spread out onto the prepared baking dish and bake for about 20 minutes until tender and browned.

3. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the onion and celery and cook for 2 to 3 minutes until soft. Add the garlic and cook for 1 minute. Add the squash, wine and stock. Bring to a boil. Add the sage and thyme and reduce the heat to low. Cook on a simmer for 20 minutes. Transfer to a blender in batches and purée, holding a towel over the vent hole in the top to let steam escape. (If too thick, add more stock.) Return to a saucepan and season to taste with salt and pepper. Keep warm over low heat.

4. Brush the apple slices with olive oil and grill for about 2 minutes per side until grill marks appear and the apples become soft. Transfer to a food processor and purée. Add the sour cream and pulse until combined. Season to taste with salt and pepper.

5. Ladle the soup into bowls and top with a dollop of the apple cream. Serve immediately.

Wine Affinity: Chardonnay, Pinot Grigio, French Colombard, Riesling, Gewurztraminer
 

Gumbo

Recipe from: Laura Whitfield, Recipe exchange (1/2006)

 Ingredients:

3-4 lb chicken

1 lb smoked sausage, sliced

1 stalk celery, chopped

1 medium onion, chopped

1 small green pepper, chopped

¼ c parsley

¼ clove garlic

10 oz can Rotel tomatoes and chilis (we like HOT)

¼ t – full t of Cajun seasoning

Splash, or 3 or 7 of Tabasco J

1 cup sliced okra

Chives

Roux

Directions:

1. Stew chicken with salt and pepper, about 2 hours.
2. Remove the chicken and clean the meat, discard fat and bones, but reserve the broth. I save it all and freeze some, you’ll need about 2 quarts of broth for this.
3. If you can find roux mix at the store, it is easier, but it is hard to find above the Mason Dixon……so over med hi heat brown ¼ cup bacon grease and flour until it is smooth and dark brown. Otherwise, use ½ cup of roux mix. If you use the mix, just sprinkle it in with the broth and bring to a boil to thicken. If you use the bacon grease, add some of the warm broth to it ½ c at a time until it is thinned back down and dump the whole back into the pot with the rest of your stock.
4.  Bring to a boil and it will thicken.
5. Meanwhile, in another skillet, brown your sliced sausage, chopped onions, pepper, celery, parsley and garlic until tender. Add to the broth. Put in the chicken, tomatoes, remaining seasonings and bring to a boil. Reduce heat and simmer for 3 hours.
6.  Add sliced okra and simmer 20-30 minutes more.
7. Now, put a lid on it and let the flavors seep together for 8 hours
8. Either refrigerate or cold garage it over night.
9. Re-heat, serve over rice with chives. Great with cornbread and beer, too.

And, yes, it freezes well.

Chicken Stock

Recipe from: Brother Rick Curry, S.J., The Secrets of Jesuit Soupmaking

Preparation Time: 30 minutes
Start to Finish Time: 2 hours 30 minutes-3 hours

Stock recipes are simple building blocks for making great and tasty soups. Stock making is not an exact science. A good rule
to follow is to use fresh and flavorful ingredients. The key is long slow simmering to draw the flavor out of the bones, the
marrow, the flesh and connective tissue.
I like to have chicken stock in the freezer that I can easy retrieve to make soup or add to recipes.


Ingredients
1 large onion, chopped
6 large garlic cloves, chopped
3 Tablespoons olive oil
3 large carrots, chopped
4 stalks celery & celery leaves , chopped
1 Tablespoon whole black peppercorns
5 pounds chicken or turkey parts or meaty bones
Fresh cold water

Directions:

1. Lightly saute' or "sweat" the onions and garlic in a little olive oil. This will open up the flavors and carry the seasoning and essences throughout the broth.
2. Fill the soup pot with fresh cold water and slowly bring the water up to the room temperature of the ingredients.
3. Add more aromatics such as celery and carrots. You can also add fresh parsley, chives, & thyme. These can be added directly to the pot or place in a cheesecloth bag.
4. Add the chicken or turkey parts/bones
5. Slowly heat the mixture until the surface water in the stockpot settles into the gentlest possible simmer
6. Simmer for 2 hours. Periodically skim off the foam as it rises to the top of your pot. If using a whole chicken, you may want
7. to remove the chicken meat half way through the process so that it does not get tough.
8. Strain the stock. This can be done with cheesecloth or a stainer. You may also want to press all the solids to catch more of the
9. stock's essences.

You may want to refrigerate overnight and then skim off the top layer of fat.
Use the stock in soup or store in containers in the freezer for later.

Chicken Soup

Recipe from: Allan Mussehl, 11/22/08

Ingredients:
1 half jar of Orrington Farm vegetarian soup base
1 full celery plant
2 medium sized onions
1 small bag of carrots
Garlic is good!
Whatever else you have in your refrigerator EXCEPT peppers which I think suck in soups!
3-4 leg and thigh of chicken
Boil the shit out of everything....an hour or two
Take the meat out and let it cool
Peel the meat and squish through your fingers...no cutting and dicing here!

The results are wonderful! You can't make bad chicken soup. The secret here is the Orrington Farm base. It seems to be lower in salt than most other bases.

Borscht

Ingredients:
3-4 large fresh beets, greens removed (do not remove tail and top cluster of stems)
1-2 Tbsp. vegetable oil (for rubbing beets)
3-4 Tbsp butter
2 large chopped onions
4-5 cloves garlic, pressed
2 medium carrots, peeled and diced
1 parsnip, peeled and sliced very thin
1 16oz jar tomatoes with juice, buzzed to chunky puree in food processor
4 cups stock, beef, chicken, or vegetable
1 lb. roast beef, baked and shredded (may also use skinless baked chicken, shredded)
2 Tbsp honey
1/2 cup fresh dill
2 bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 head of cabbage, sliced into think ribbons
6 boiled red potatoes, skin on
sour cream
fresh dill springs

Directions:

Preheat oven to 350 degrees
Scrub beets
Rub each beet with vegetable oil and wrap each individually in foil
Bake beets for one hour on flat sheet
Poke each beet for tenderness
Allow beets to cool

In heavy soup pot, melt butter
Sautee onions
Add garlic, carrots, and parsnips
Lower heat and simmer until vegetables are limp (5-7 minutes)
Add tomatoes with the juice
Add stock
Ad roast beef/chicken
Add honey, fresh and dried herbs, and salt
Bring to a boil
Lower heat and simmer for 40 minutes, covered

Rinse beets in cold water, remove skins, dice, and add beets to soup pot
Add cabbage
Simmer for 15-20 minutes, covered

Serve very hot with 1-2 red potatoes placed into each bowl topped with a dollop of sour cream and fresh dill sprigs for garnish, serve with large pieces of buttered dark rye bread toasted.

Crock Pot Chicken Stew

 Recipe from: The McDougall Program

Yum! I've been craving veggie soup, so I went to the grocery store this morning to stock up on veggies. This was my result. This recipe is so quick and easy and the veggies retain a lot of texture since you aren't cooking them to death.

Serving Size: 4

Recipe:
1 yellow onion, coursely chopped
1 clove garlic, crushed
1 white potato, scrubbed and chunked
1 carrot, scrubbed and sliced
1 stalk celery, sliced
1 zucchini, sliced
1/2 cup chopped broccoli
1 leek, trimmed, washed and sliced
2 cups low-sodium tomato sauce
1 Tbsp parsley flakes
1/2 tsp paprike
1/2 tsp dried basil
1/2 tsp chili powder
1/4 tsp dry mustard
1/4 tsp ground cumin
1/8 tsp ground black pepper

Cook the onions, garlic, potato, carrot and celery in a small amount of water in a large saucepan for 10 minutes. Add the remaining ingredients and cook over low heat until the vegetables are tender, about 35 minutes.