Here is a printable version (pdf) of Recipes 2
Vegetable Broth with/out Chicken Bones
- 3 medium parsnips, 1-2 tubs of brussel sprouts
- 1 medium turnip (takes the place of potatoes)
- 1 garlic head or 4-8 individual garlic cloves peeled/crushed
- 2 medium leeks or 4 medium onions peeled and halved; trimmed and quartered
- 2 stalks of celery quartered
- 2 cups of sliced carrots
- 1/3 (or more) cabbage sliced
- 2 small shakes of pepper
- 2 small slices of cut whole ginger (fresh)
- 1 teaspoon of dried basil & 1 teaspoon of dried oregano
- Several mint leaves - optional
- 1 bay leaf & 8 sprigs of fresh cilantro
- Salt-free Herbal Bouquet Italian Blend or Bell's All Natural Seasonings
- Vinegar, lemon, and lime or lime juice, mirin (sweet rice cooking wine)
- 2 teaspoons of macadamia nut or extra virgin olive oil
- 1/4 cup minced Italian parsley (not curly). Put parsley in during the last 5 minutes of cooking
The secret to making tasty soups is Muir Glenn Organic Garlic & Onion or other high quality organic marinara sauce, or Muir Glen Tomato Soup.
Use 1/3 - 1/2 of a 14 1/2 ounce can plus:
- Combine ingredients with 3 quarts of water in a large pot.
- Bring water to a boil, reduce heat to medium and cook all uncovered 30-90 minutes.
- To make this recipe into a stew, use less water and cook longer.
- This recipe can be varied to taste. You may prefer more garlic, removing the turnip, using fresh tomatoes or tomato puree.
- For an oriental stock you may also add regular or dried shiitake mushrooms and 8 sprigs of fresh cilantro leaves.
- You may increase or decrease any of these ingredients, but you cannot add any other ingredients.
- You can blend this soup to make it thick like a pea soup.
- By reducing the water, this mixture can also be served as 3-20 minute quick or soft boiled vegetables.
- To make this as a vegetable broth or base for cooking beans, use 1 corn cob (not the actual corn kernels) to "sweeten" the stock. Some prefer a little bit of vinegar in their soups. Try umeboshi vinegar.
Easiest and Quickest (Chicken Bone) Soup
- 1/2 to 1 package Kosher "Chicken Bones for Soup" (the bones are available at The Crown Market)
- 1-2 "Soup Mix" fresh vegetable packages, which include carrots, parsley, parsnip, onion, celery
- 1 "cottage cheese" size container of brussel sprouts (optional) - cut bottoms off and peel off 1-2 layers
- 1 small bag of fresh peeled baby carrots
- 6 cloves of garlic plus several sprigs of fresh cilantro
- 2 quarts of water
- Boil in a large pot for about 1 hour covered (skim off foam after 10 minutes of boiling).
- If you cook the bones until soft, they can be eaten to strenghten your bones and even reduce arthritis. Carefully chew these bones so that you have no difficulty swallowing.