(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) Lemon and tarragon give this easy-to-make soup a bright flavor. If you use canned chickpeas, it cooks up in less than 20 minutes. But I recommend using chickpeas you’ve cooked yourself–the flavor and texture are…
I know, I know. Sauerkraut Soup just doesn’t sound good. But trust me, this is one of the tastiest soups you will ever have. Your family will be asking for more. Ingredients: 2-3 cups chicken broth ½ onion, chopped 2 garlic cloves 2 Tbsp Olive oil 1 Tbsp dill weed 2 carrots, peeled and chopped…
This was my most popular soup when I was cooking for our church youth trip. Everyone asked for seconds and there were no left-overs. This recipe and my Chickpea Stew recipe are two big reasons I grow tarragon in my herb garden. Ingredients: 1 tablespoon olive oil 1 garlic clove, minced 1/2 cup diced onion…
You thought radishes were just a garnish for salads and vegetable plates, didn’t you? Think again. Creamy and spicy, Radish Lentil Soup is the perfect way to use up the radishes from your garden on a cold fall day. Ingredients: 1 C red lentils 3 C water ¾ – 1 lb radishes ½ onion 1…
Nettles are one of the first weeds to emerge in the spring and can quickly take over your yard if you give them half a chance. Now you can make good use of them. They are a very nutritious food: high in trace minerals and more nutritious than spinach. They have a diuretic property, so…
This recipe makes good use of all those long-keeping vegetables that you have overwintered in your basement or garage. Use any vegetable that you have on hand. Choose vegetables for color contrast for a more colorful soup. Ingredients: 4 C winter squash (any variety), peeled and cubed 2 Tbsp olive oil ¼ tsp cayenne, or…