The soup recipes on this page were created in my Test Kitchen. I like to use a slow cooker, so most of them are cooked in my slow cooker.
1 Cup Kimchi (I make my own)
1 Can Brown Sugar & Bacon Baked Beans
1 Cup Fresh Diced Tomatoes (can use canned)
2 Polish or Kilbasa Sausage cooked and sliced 1/4 inch thick
1/2 can coconut milk
1/4 lb Butter
Put all the ingredients in a slow cooker. Cook for 2-3 hours. At the last 15 minutes add 1/4 cup fresh chopped Basil Leaves. I serve with rice, or when I have left over soup I add the rice to the soup. Can also add Raman or rice noodles. Mm good! Enjoy
CHILI – I don’t usually use processed foods, unless they are organic which these are. However, you can cook your own black beans etc. from the dry beans, use freshly diced tomatoes, and fresh corn. I make my own chili powder, so you can use whatever you have that you like for seasoning. I also add Moringa powder or leaves, and/or fresh basil.
1 can black beans
1 can creamed corn
1 can diced tomatoes
1 can chili beans
1 cup freshly grated carrots
1 small to medium red or white onion
1/2 cup fresh-cut up mushrooms (your choice)
1/2 to 1 lb ground turkey
1 Tbsp. Chili powder
With this recipe, you can add or subtract what you wish to. Make it your own. I never make it the same, as I use whatever I have in the refrigerator. This is a basic recipe to get you started. Serve with grated Asiago Cheese on top and crackers.
I love cold soups. The following recipe is one of my favorite.
CUCUMBER/AVOCADO – Chilled
In a blender add the following ingredients:
2 Cucumbers – unpeeled, but washed
2 Small Avocados or 1 extra-large Avocado
1 Cup Vegetable or Chicken broth (I make my own)
2/3 Cup plain yogurt (I make my own)
2/3 Cup Coconut Milk
1-2 Tbsp. chopped onion
1 Tbsp. fresh squeezed lemon juice
1 Tsp. Organic Apple Cider Vinegar
Blend all the ingredients together into a purée. To season you can add a pinch of Cayenne and/or freshly ground black pepper, and sea salt to taste.
Pulse or stir to distribute seasoning for a few seconds. Chill in the refrigerator for 2-4 hours and serve. I make mine ahead and chill overnight in the frig. Top with a sprig of Parsley. Great as a preface to the main course of the meal or as the meal with a freshly tossed salad. The original recipe for this soup is from the Prevention Magazine. I made a few changes to suit my palate.
2 Cups fresh pumpkin peeled and cubed
1 Small sweet onion
3-4 Chopped Carrots
3-4 Tbsp. Coconut oil
3/4 Cup Chicken or Vegetable broth
2 Tsp. ground cumin
1/2 tsp. pumpkin pie spice (I make my own)
Cook all of the ingredients in a slow cooker for 4-6 hours. Pour into a blender and purée. Add 1 Cup All Natural Plain Yogurt ( of your choice, I make my own). Pulse to blend the yogurt with the soup. Serve each portion of the soup with a dollop of yogurt and a sprig of cilantro or parsley.
I had a fun time making these soups. As usual I never make the soup the same each time I make it. I am always adding or taking away an ingredient. In other words I am experimenting all the time. I suggest that you can do the same. You would be surprised at the wonderful different tastes you can create.
HAVE FUN AND COOK WITH LOVE!
Your food determines in a large measure how long you shall live – how much you shall enjoy life, and how successful your life shall be.
– Dr. Kirschner, Live Food Juice –