arge soup pot over medium-high heat. Add garlic, onion and carrots, and
to a large container and cover with several
In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.
w, add onion and cook till transclucent and fat is rendered from
/2 cup of sorghum and allow to boil gently for
hop the fennel fronds and set them aside to
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
Combine all ingredients except salt and pepper in a slow cooker; cover and cook on low until beans are tender, 7-8 hours.
Remove lamb shanks; cut meat into bite sized pieces and return to soup.
Discard bones and bay leaves; season to taste with salt and pepper.
l in a large soup pot over medium heat.
Combine bacon, onion, garlic, nutmeg and red pepper flakes in a
o cover by 2 inches and soak for at least 8
Saute the onion and garlic in olive oil. Add Italian seasoning and white wine. Add tomatoes and chicken broth. Simmer for 10 minutes. Add beans and salt and pepper.
Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
Add sage and cook 1 minute, until sage is fragrant.
Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
Add kale and cook 1 minute, until kale wilts.
Season to taste with salt and pepper.
For cheese soup: Melt butter in heavy large
Make pesto. Process everything in a food processor or blender until combined. Set aside.
For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
Cover and cook on low until beans are tender; 7-8 hours.
Add lemon juice and tomatoes during last 30 minutes of cooking time.
Season to taste with salt and pepper.
Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.
igh heat. Add the sausage and cook until well browned, stirring
ver medium heat in a soup pot. Cook onion until it
(For the bean mix you can add to
Mix all ingredients except the milk and the greens in a large heavy pan or crock pot.
Cook on low for about six hours or on high for four hours. If cooking on the stove top, bring to a boil and then simmer until carrots and celery are tender.
Add the milk or half-n-half and heat until soup is good and hot again.
Stir in the greens and heat just until the greens become limp but are still brightly colored.
12 hours). Drain beans and rinse well.
In