- September 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyMakes 6 servings, Prep Time: 10 minutes
2 pounds yellow onions, trimmed, halved and sliced (2 quarts)
1 box (32 ounces) beef broth
2 teaspoons dried thyme
½ cup white wine or water
2 tablespoons flour
6 thick slices sour dough bread or peasant/rustic loaf, crusts trimmed
½ cup grated Parmesan or Swiss cheese
Cracked pepper (optional)
Place onions into five- or six-quart slow cooker. Add broth and thyme, and stir. Cover with lid and cook on high setting three to four hours or until onions are tender. Mix white wine (or water) with flour and stir into cooker. Cover and continue to cook on high setting for one hour longer until thickened. Before serving, place bread slices on a baking sheet and top with cheese. Broil until cheese is bubbly. To serve, ladle soup into shallow bowls. Place one slice of hot, cheesy bread into each bowl. Sprinkle with pepper to taste. Recipe and image provided by the National Onion Association.
- March 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
One 4–5 pound chicken
2 large celery stalks with leaves, sliced
2 large carrots, peeled and sliced in 2-inch diagonals
1 onion, quartered
3 sprigs of flat-leaf parsley
Salt and white pepper to taste
1. Clean and wash the chicken, place it in a large pot, and cover it with water.
2. Bring to a boil and skim the broth thoroughly.
3. Add the vegetables and seasoning. Cover and simmer slowly for about three hours. When it’s done, strain the soup. Serve as a broth or with vegetables and chicken.
Nutrition information per serving Calories 557; Protein 57 g; Carbohydrate 8 g; Total Fat 31.6 g; Saturated fat 8.8 g; Cholesterol 179 mg; Sodium 214 mg; Fiber 2.2 g
- February 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
Total Time: 1 hour
¾ cups barley
1/8 cup olive oil
3 carrots, diced
3 stalks celery, diced
2 large onions, diced
kosher salt and black pepper
2 28-ounce cans diced tomatoes
1 bunch kale, thick stems discarded and leaves chopped (about 4 cups)
15.5 ounce can chickpeas, rinsed
Cook barley according to package directions. Heat oil in large pot. Add carrots, celery, onions, 1 teaspoon salt, and ½ teaspoon pepper. Cook, covered, stirring occasionally until vegetables begin to soften, about 20 to 25 minutes. Add tomato cans and 8 cups water. Simmer, stirring occasionally, until soup has slightly thickened and vegetables are tender, about 45-60 minutes. Add kale and simmer, stirring occasionally. Stir in chickpeas and cooked barley and cook until heated through.
To freeze: Cool soup to room temperature and divide among freezer containers or bags. Freeze for up to three months. To cook: Thaw soup in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
- October 19th, 2011Featured
8 strips of bacon, cut into pieces
2 pounds squash, diced
1 Granny Smith apple, diced
1 tablespoon sage, finely chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
4 cups low-salt chicken or vegetable broth
1. Cook bacon until crisp; cut into pieces.
2. Add diced squash to a large stockpot; cook until browned. Stir in apple, sage, kosher salt, pepper, and broth.
3. Bring to a boil; simmer until squash and apple soften.
4. Add half the bacon to soup; puree. Reheat soup and garnish with remaining bacon.
- July 27th, 2011Unfeatured
2 tablespoons vegetable oil
1 peeled and cubed potato
1 chopped onion
1 ½ cups chicken stock
1 ½ cups milk
½ cup watercress
¼ teaspoon salt
¼ teaspoon pepper
Heat 2 tablespoons of vegetable oil in a large saucepan over high heat. Add 1 peeled and cubed potato, and 1 chopped onion of choice. Reduce heat to medium, cover for 5 minutes. Pour in 2 1/2 cups of chicken stock and 2 1/2 cups of milk, bring to a boil, reduce heat to low and let simmer for 10 minutes or until potatoes are tender. Stir in 1/2 cup watercress leaves and simmer uncovered for 4 to 5 minutes. Slowly transfer the soup to a blender or food processor and puree until smooth. Return the soup to the cooking pot, add 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and season to taste. If desired, serve with a dollop of cream.
- March 1st, 2011UnfeaturedWeekly Recipe:NonWeekly
Below is a recipe for The Natural Nurse® detoxification soup that I give as a staple food in the detoxification section in my book, Alternative Medicine Magazine’s Definitive Guide to Weight Loss. Keep in mind it is best to use all organic ingredients to minimize the amount of environmental toxins in your food.
1 head of cabbage
2 cloves garlic
2 celery stalks
1 bunch parsley
5 kale leaves
2 sheets of nori sea vegetable
4 pieces of okra
1 cup brown rice
Bragg’s Amino Acids to taste (if soy sensitive, replace with Himalayan salt)
2 quarts of water
Combine all ingredients, simmer for 1 1/2 hrs.
- January 1st, 2011FeaturedWeekly Recipe:NonWeekly
1 cup celery, chopped
1 cup carrots, chopped
1 cup onions, chopped
1 tablespoon fresh garlic, chopped
8 cups vegetable broth or vegetarian chicken-flavored broth
Dash nutmeg, optional
3 cups fresh pumpkin, cubed
¼ cup Earth Balance trans fat-free margarine
½ cup Sour Supreme or Better than Sour Cream (Tofuttti Brand)
Salt and pepper to taste
Sauté celery, carrots, and onions until slightly caramelized. Reduce heat to medium and add chopped garlic. Sweat for 1 to 2 minutes. Add broth, nutmeg, and pumpkin; simmer until pumpkin is tender.
Blend until smooth with a wisk or transfer to counter-top blender. Add margarine, sour cream substitute, and salt and pepper to taste while blending. Garnish with more Tofutti Brand Sour Cream substitute and chives; serve warm.
Contributed by Art Eggertsen, vegan chef and founder of ProBar
- November 1st, 2010
Nothing warms body and soul like a steamy bowl of soup. While our grandmothers had the time and ingenuity to make their soups from scratch, these days we are more likely to pluck ours from a grocery store shelf.Suss out the healthiest and most delicious ready-made soups.By Cara Hopkins
- May 1st, 2010Unfeatured
5 cups fresh or frozen mixed berries
1/2 cup water
1 tablespoon lime juice
1/4 cup agave nectar
1 1/2 cup low-fat plain or vanilla yogurt
1/2 cup white wine
1/4 teaspoon ground cinnamon
1. Puree all ingredients in a blender until well mixed. Chill 1 hour, garnish with berries, and serve.
Nutritional analysis: 226 calories; 2 g fat; 1 g sasturated fat; 4 mg cholesterol; 6 g protein; 44 g carbohydrates; 7 g fiber; 69 mg sodium
- October 1st, 2009Unfeatured
1 tablespoon olive oil
1 medium onion, chopped
1 pound skinless and boneless chicken breasts, cut into bite-size pieces
6 ounces green beans, cut into bite-size pieces
1 cup chopped celery
1 zucchini, sliced
1 tablespoon fresh basil, chopped
1/2 of a 14.5-ounce can diced tomatoes, drained
4 cups chicken broth
1 teaspoon paprika
1 to 2 tablespoons raw honey
2 tablespoons lemon juice
2 teaspoons minced raw ginger
2 teaspoons pressed raw garlic
Salt and pepper to taste
1. In a large soup pot, heat the olive oil over medium-high heat for several minutes.
2. Add onion, and cook, stirring occasionally, until soft.
3. Add chicken, and continue to stir occasionally to brown lightly on all sides.
4. Add remaining ingredients, bring to a boil, and allow to simmer until vegetables are just tender and chicken is cooked through.
nutrition info per serving (4): 209 calories, 4.7 g fat, 0.5 g saturated fat, 55 mg cholesterol, 26.8 g protein, 14.2 g carbohydrates, 2.6 g fiber, 745 mg sodium