Mulligatawny Soup

1 - 1/2 pounds chicken, chopped into 1" pieces
1 T Earth Balance Buttery spread
1 T coconut oil
1 large onion, rough chopped
4 stalks celery, medium chopped
3-4 teaspoons curry
1/2 teaspoon salt
2 T rice flour
64 oz. gf chicken broth
2 medium sweet potatoes, medium chopped
2-3 Granny Smith apples, peeled, cored and chopped
15-16 oz cooked garbanzo beans, rinsed if canned
14 oz coconut milk

In Dutch Oven melt "butter" and coconut oil over medium heat.  Do not allow to brown.  Cook chicken in butter/oil until browned.  Remove from pan and set aside.  Add onions and celery.  Cook until soft but do not allow to become brown.  Add the curry and the salt to taste.  Cook and allow the curry to create a gooey mess.  :)  :) Add flour and cook for about 2 minutes. This will remove the "floury" taste of the soup.  Add a little broth as needed to keep mixture from browning and sticking to the bottom of the pan.  Slowly add the remaining broth.  Add the chicken back into the soup.  Add sweet potatoes.  Cover and bring to a boil.  Turn down to a simmer so that the sweet potatoes cook to fork tender.  Add apples and garbanzo beans.  Cook until beans are warmed and apples are fork tender.  Add coconut milk.  Heat until warm.  Serve warm with a crusty bread.

Mom's Lentil Soup

This recipe is compliments of my mother, Esther Ruth (Hostetler) Zook who would often make this in the fall when the Midwest weather would turn crisp and cold or would become cold and rainy. "Good soup day!" would be my mom's comment as she began to pull the ingredients out of the cupboards. I think of her every time I make this soup.

Mom's Lentil Soup


1 onion, chopped
1 clove garlic chopped
2 T olive oil
3 -4 carrots, sliced
2 stalks celery, diced
1 1/2 teaspoons chili powder
6 cups boiling, gf chicken broth
1 c lentils
1 pinch thyme
1 large can stewed tomatoes (minimum 14.5 ounces) *Personally I like to use Muir Glen Organic Fire Roasted Diced Tomatoes because of the flavor that it adds to the soup.

Directions:

(1) Put chicken broth on to boil.
(2) Saute onion and garlic in oil.
(3) Add carrots and celery, saute 2-3 minutes more.
(4) Add chili powder, boiling chicken broth, lentils and thyme.
(5) Cook covered for 35 minutes.
(6) Add tomatoes and cook for 5 more minutes.

Make sure to use boiling water. This decreases that amount of time needed to cook the lentils.

Notes:

This is the basic recipe. There are many things that you can add to make even more yummier soups.

Crock pot Version:   Do NOT use hot water as this will quick cook the lentils.  Use room temperature water or chicken broth.  This should be done in about 4 hours in the crock pot on high.


Lentil and Lamb Stew
Add 1 - 2 cups lamb meat, cooked (Or ground beef, stew meat or sausage.  Even chicken apple sausage is good with this.)
Decrease the water by 2 cups
Add some oregano...Greek oregano if you have it


Today we added cooked chicken, leftover rice and some browned turkey meat. So yummy.


Enjoy!

Pasta e Fagioli

If you like the Pasta e Fagoili soup at Olive Garden, you will like this soup as well.  My recipe is lower in sodium than what you will find in the restaurant.  You can also brown the meat on the stovetop and then add all the remaining ingredients to a slow cooker if you need to do so.

1 - 2 lbs lean ground beef, Italian sausage, lamb, turkey, veal or pork or any combination
1 T olive oil (omit if using Italian sausage)
2 t Italian seasoning
1 large onion, chopped
4 carrots, sliced thin
4 stalks celery, chopped (including leaves if available)
1 28 oz diced tomatoes
2 c red kidney beans, drained (1 can)
2 c white kidney beans, drained (1 can) also called cannellini beans
24 oz gf beef broth
1 T dried oregano
pepper to taste
Tabasco sauce to taste
8 oz shell pasta
1 T fresh parsley chopped

In Dutch oven, saute meat in olive oil with Italian seasoning if needed (see above) just until begins to brown. Add onions, carrots, celery and tomatoes. Simmer for 10 minutes.

Drain and rinse beans. Add to pot. Add beef broth, pepper, Tabasco sauce and chopped parsley.
Simmer until celery and carrots are tender.

In separate pot, boil shell pasta according to box instructions. Drain and rinse with cold water.

When soup is ready, spoon serving size of pasta into dish and ladle soup on top. Serve with freshly grated pecorino romano cheese.

Notes:

Crock pot version:  Follow all directions above OMITTING pasta.  Cook pasta separately and add to soup immediately prior to serving.

Gluten free version:  Omit pasta altogether.  It is quite tasty without the pasta.


To freeze this soup.  Cook using the crock pot version making sure to omit the pasta until prior to serving.