This warming bean stew is hearty, comforting and only takes moments to prepare.
(use organic ingredients where possible)
Go here to print this recipe: recipe_compliant_mixed_bean_and_kale_stew.docx
Forget chicken soup for a cold. This soup packs a Vitamin C punch, thanks to the combination of greens, red skin potatoes and frozen broccoli. And green lentils are filled with protein, fiber and folate, which supports red blood cell production and neurological function.
Go here to print this recipe: recipe_compliant_green_goodness_soup.docx
Barley is a wonderful grain in soups or as a replacement for rice. The difference between pot and pearl barley is that pot barley is less refined so contains a little more nutrition but takes longer to cook. Barley is high in fiber so it’s great for lowering cholesterol.
Go here to print this recipe: recipe_compliant_barley_lentil_soup.docx
Here's a fast and easy vegetable soup recipe that has great depth in flavour. I have adapted this recipe from Eating Alive by Dr. Jonn Matsen.
Note: You'll need an immersion blender or a blender to make this recipe. Just make sure the soup is cool before placing in a blender. (Step 5)
2 potatoes, unpeeled, washed, cut into cubes
2 carrots, sliced thin
1 large onion, diced
6 cups of water or LOW SODIUM SOUP BROTH (low-sodium-soup-stock.html)
1 cup frozen peas
1 cup frozen corn
2 celery stalks, diced
1 small zucchini, diced
1 Tbs. each garlic powder and onion powder
2 tsp. dry parsley
1 tsp. kelp powder
½ tsp. each: basil and oregano
Pinch of red pepper flakes
Optional: 2 Tbs. unsweetened apple sauce
Go here to print this recipe: recipe_compliant_vegetable_soup.docx