3-Bean Vegetable Soup

Three Bean Vegetable Soup

Serves 6 with leftovers

Ingredients
  

  • 2 Tbsp. Original Ghee
  • 1 cup onion - chopped
  • 1 cup thinly sliced leeks - white and light green parts only
  • 4 garlic cloves - minced
  • 1 cup celery - sliced
  • 2 cups carrots - sliced
  • 6 -7 cups veggie or chicken broth - preferably homemade, reserve ½ cup
  • 1 - 15 oz can of EACH: cannellini, pinto and black beans - rinsed incessantly
  • 1 in medium zucchini - sliced
  • 2 Large tomatoes - diced
  • 2 cups kale - cut up small like confetti
  • 1 cup pre-cooked rice
  • 1 Tbsp. EACH: dried parsley, thyme, basil, oregano
  • 1 Teas. ground turmeric
  • 1 Teas. black pepper
  • ½ - 1 Teas. chili pepper flakes - optional
  • 1.5-2 Teas. salt - Use good salt
  • 1-2 lemons - juiced

Instructions
 

  • In a stock pot, melt the ghee. Add the onions, leeks and celery and cook for about 4 minutes, stirring till the onions begin to sweat.
  • Add garlic, carrots and sauté for about 5 minutes.
  • Add the broth (reserve ½ cup) to the pot, along with the beans, tomatoes and stir till incorporated. Bring to boil. Once it boils, reduce heat to medium-low.
  • Add all the seasonings + zucchini, kale and allow to continue to simmer for 20+ minutes. Stir occasionally.
  • Add precooked rice.
  • In the meantime, combine ½ cup broth and 1 cup of beans in a separate pot and heat. Once it’s hot, using an immersion blend or regular blend, blend them together. Add it to the pot to increase the density of the soup somewhat. Cook for another 5 minutes.
  • Remove from heat, add lemon juice and season with salt and pepper to taste.

Notes

Serve with grilled garlic bread, grilled P & J sandwiches or good ole crusty bread and butter
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Organic Quinoa with Sweet Peas, Carrots, and Shallots

Organic Quinoa with Sweet Peas, Mushrooms, and Shallot

Serves 2 - 4 generously.

Ingredients
  

  • 1 cup, generous organic quinoa - rinsed (tri-colored quinoa makes for a nice presentation)
  • 1 cups fresh or frozen organic sweet peas
  • 2 Tbsp. Simply Ghee Original
  • 2 cups filtered water (veggie or chicken stock)
  • 1 cups sliced mushrooms of your choice (mixture is good)
  • 1 shallot - finely diced
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • unrefined salt and freshly ground pepper to taste

Instructions
 

  • Rinse the soaked quinoa well and toss into a saute pan. Over medium heat, dry roast it to remove all the moisture. Once it begins to pop remove from heat. Put into a clean bowl and place the saute pan back on the burner.
  • Heat half the ghee and warm all the ground spices over medium heat. Add the diced shallot and carrots and cook till translucent. Add the quinoa and cook for approximately two minutes, stirring often. Add 1½ – 2 cups of water/veggie/chicken stock. Bring to boil. Lower heat, cover and simmer approximately 15– 20 minutes or until the liquid has been absorbed. Check the tenderness of the quinoa towards the end of cooking time to ensure it is cooked to your liking and if not add a little more liquid to the pan to soften further. Do not stir.
  • In a separate pan, heat the rest of the ghee. Add the mushrooms and stir frequently for about three minutes. You may also add a splash of water/stock to assist in the cooking. Add the peas, parsley and a pinch of unrefined salt and pepper and stir till peas are hot.
  • Take the peas and mushroom mixture and add to the quinoa. Stir till blended, adding just a little more ghee and season to taste with unrefined salt and pepper. Serve warm.
  • Garnish with fresh parsley.

Notes

Serve with a fresh salad. The secret to keeping quinoa from becoming mushy is first to soak it and then dry roast it to remove all water from it. It will release a nutty aroma when it is dry. THEN add your fluid to cover generously and cook it.
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