Simply Soups

 

Slow & Comfy Chili

 

This recipe only looks like a lot of work. Truthfully it is really a cinch. Takes about 20 minutes to prep.  Brown your beef and literally toss it all into your slow cooker set on low and go!  A great fall or winter meal.  Imagine coming back home to a kitchen aroma that whets an appetite and makes you feel really grateful for a warm home and delicious nourishment.  

Ingredients

1 lb of grass-fed ground beef (you will need to brown it before putting into the slow cooker)
1 Cup diced onion
1 Cup diced celery
1 Cup sweet bell peppers (use yellow, orange or red for great color)
4 – 5 Garlic cloves – diced
1 (24 oz) Jar of strained tomato juice OR 2 (10.75oz cans of tomato puree)
2 (15 oz) Cans of dark red kidney beans, drained and rinsed well
2 (15 oz) Can of cannellini beans, drained and rinsed well
1 (15 oz) Can of fire-roasted diced tomatoes
¾ Tbs Chili powder
½ Tsp of red pepper flakes
2 Tbs dried parsley
1.5 Tbs dried basil
1.5 Tbs dried oregano
1.5 Tsp unrefined salt (Celtic or Himalayan)
¼ Tsp ground black pepper
1/8 Tsp hot pepper sauce (optional)

 

Instructions

Take one tablespoon of Simply Ghee and melt in a sauté pan.  Add the onions and celery and sauté until onions are translucent. Add the peppers and garlic and continue to sauté till the peppers are a bit soft.  Toss into the slow cooker. In the same pan, melt a teaspoon of Simply Ghee, place the ground beef in the pan, breaking up the beef into pieces as you stir. Once the beef is browned, toss it into the slow cooker.

Rinse all canned beans well. Add the beans, entire can of tomatoes, the pureed tomato juice and all your seasonings: chili powder, red pepper flakes, parsley, basil, oregano, salt and pepper (and hot sauce if using).

Mix well, cover and cook on low for 6 – 8 hours. Taste and adjust seasonings accordingly.

Before serving, stir in 1 generous teaspoon of ghee into each bowl. It adds an incredible rich and savory taste to chili or any soup for that matter. Test it out for yourself – sample from a bowl with Simply Ghee and a bowl without to taste the difference. We bet you’ll be going back for Ghee seconds!

Serves 6 – 8 nicely with a fresh salad and a crusty hunk of bread. Dip and eat… repeat!

 


 

Freshly Roasted Tomato Soup

 

Ingredients

2.5 lbs Roma tomatoes cut in half lengthwise
4 Tbs of Simply Ghee, melted
1 Tbs of maple syrup
1 Tbs of BBQ mesquite seasoning, (salt-free)
Unrefined salt (Celtic) and freshly cracked pepper to taste
1 Sweet onion, medium, chopped
4 Garlic cloves, minced
Dash of red pepper flakes or (cayenne) – to taste
1 Cup fresh basil, julienned strips
1 (15 oz) Can diced tomatoes
4 Cups of chicken or vegetable stock

 

Instructions

To roast the tomatoes:

Preheat the oven to 400F. Spread the tomatoes on a baking sheet.  In a bowl, mix 2 tablespoons of melted ghee, maple syrup and BBQ mesquite seasoning and blend together.  Pour mixture over the tomatoes – cut sides facing up. Season with salt and freshly cracked pepper to taste and roast in the oven at 400F for about 45 minutes.

In a large stock pot, heat the remaining 2 tablespoons of ghee over medium heat.  Add the onions and cook until tender – about 3 minutes.  Stir in the garlic and red pepper flakes and cook for about 2 minutes.  Add the canned tomatoes, fresh basil and broth.  Stir in the oven roasted tomatoes and simmer over medium-low heat for 30 minutes.

Remove from heat and in the stockpot, puree the mixture with an immersion blender or transfer the soup to a food processor or blender to blend.  Be careful because the soup is very hot.  Remember to start blending at a slow speed and increase gradually. The soup should be smooth with some tomato chunks. Season with unrefined salt and pepper to taste.  You can prepare the soup to this point and refrigerate. When ready to serve, bring to a slow simmer over medium heat.  Before serving, stir in 1 tablespoon of ghee.  YUM!

Serves 4 generously.

Perfect with a grilled GHEE cheese sandwich.

Start with sliced crusty whole grain bread. Slather both sides with ghee, grill on both sides till cheese is melted.  Use your favorite cheese. Don’t forget to dip it in the soup!  Crudités offer crunch and are the perfect accompaniment to this lunch or supper.

Want croutons?  Cube crusty bread or sprouted sliced bread into 1 inch pieces.  Melt at least 1 tablespoon of ghee per slice of bread.  Mix into the melted ghee, garlic to your liking, a teaspoon each of dried basil, oregano – whatever your favorites are and toss on a cooking sheet.  Bake at 350 for about 10 minutes, turning them frequently.  Then for just a minute place them under the broiler but watch them very closely so as not to burn.  Simple and delish, golden and buttery!  Make extras for salads and store in a tightly lidded glass container.

 


 

Roasted Carrot & White Bean Soup

 

Ingredients

1 Large sweet onion – cut into small chunks
1 Leek– white part only – sliced
8 Garlic cloves, peeled
6 Medium organic unpeeled carrots cut into ½ inch chunks
4 Tbs Simply Ghee (divided)
1 Cup cannellini beans (prepared or canned – rinsed VERY well)
3 – 4 Cups of organic chicken or veggie stock (store-bought or homemade)
1 Tbs of Organic soup spice mix for added flavor (optional)
½ Cup fresh dill leaves, cut into small pieces
½ Container (8 oz) of sour cream (optional)
Unrefined salt and freshly cracked pepper

 

Instructions

Preheat the oven to 400F. Lightly grease a baking sheet with sides with coconut oil so veggies don’t stick.  Melt 2 tablespoons of ghee and toss the onion, garlic and carrots until evenly coated.  Place on the cookie sheet and lightly drizzle with one tablespoon of ghee.  Toss veggies till evenly coated and season with salt and pepper. (You will add the leek halfway through the roasting).  Roast veggies till tender and golden, about 35 minutes. (Roasting time depends on the size of your veggies.)

Transfer vegetables to a blender or food processor including all the brown bits from the baking sheet and puree until smooth, slowly adding stock as needed for a smooth puree. The key word is smooth.

Transfer the puree to the soup pot and stir in the stock, beans and half of the dill. Bring to a simmer over medium heat and cook till all the flavors are blended. Add the sour cream and last tablespoon of ghee.  Season to taste with unrefined salt and cracked pepper.  Garnish with the remaining dill.

Serves four and is perfect with P & J sandwiches. Use good whole grain crusty bread and your favorite nut butter and jam.