As soon as the cold sets in, my kitchen-mind turns to soups and stews, especially soups that are thick or creamy and stews that are chunky and hardy. These two recipes seem to fill my need to eat warming, satosfying foods.
Snowy White Soup
My youngest daughter hates lima beans, so I did not cook with them very often when she was growing up. But recently I learned they are high in alkalinity, a good thing, because: “Eating more alkaline foods reduces inflammation, boosts immunity, increases energy, balances digestion and balances weight.” (Dr. John Douillard, www.lifespa.com.) The lima beans are pureed with cauliflower, another high alkaline food, and thus, is a good soup to stay warm and boost your immunity during the winter. Of course, if you also hate lima beans, feel free to use white kidney beans (cannelloni) or black-eyed peas or even chick peas, which will change the color somewhat.
Utensils: Cutting board & knife, 2 qt. pot, one soup pot, blender or food processor
Prep. Time: 20 minutes
Cooking Time: 20 minutes, if lima beans are already cooked*
Categories: Vegan, Gluten Free
Note: If you are concerned you won’t like the beans, feel free to use less beans and more cauliflower & vice versa
2 cups (dry) lima beans, soaked overnight*
2 cups cauliflower
3-4 cups soup stock or water
herbs of your choice
salt & pepper to taste
Garnish of your choice: sprouts, parsley, dill, chives, etc.
- Place soaked lima beans in some of the soup stock, enough to cover and place on medium heat to cook.
- While the lima beans are cooking, wash and break the cauliflowerettes apart and place in the rest of the soup stock (in larger soup pot) to simmer. Add fresh or dried herbs of choice, such as garlic, ginger, oregano, etc. Keep it simple. Not too many herbs.
- When the lima beans are tender, add the stock with the lima beans to the soup pot with the cooked cauliflower.
- In you have an immersion blender, puree to desired consistency (smooth or chunky). If a food processor, puree the soup in 2 or 3 batches and return to the pot.
- Add salt and pepper to taste and any additional stock if the soup is too thick. Ladle into soup bowls and garnish with any of the ones listed above.NOTE: *I purchased organic, dried lima beans, sprouted them for a couple of days and then placed them in the freezer on a cookie sheet and then into a freezer bag until needed. This process cuts down on cooking time if using dried beans. If using frozen or canned, the time is even shorter, although not necessarily more nutritious.
Barley-Lentil Soup or Stew
I took this photo while the soup was in a stainless steel soup pot, because I forgot to take a photo when it was in my soup bowl.
Not very attractive, but still very tasty!
Utensils: Cutting board and knife, 2 qt. pot, soup or stew pot
Prep. Time: 20 minutes
Cooking Time: 25-30 minutes
Categories: Vegan (Barley is considered a glutenous grain.)
6-7 cups soup stock
1 cup (sprouted) lentils*
1/2 cup pearled barley, rinsed
1/2 sweet potato, peeled and cut into small chunks
one small leek, white parts, sliced
small slice of ginger, minced (opt.)
one garlic clove, minced
2 leaves of collard greens or other greens, cut into slivers or chopped
* Lentils are the easiest to sprout and also easiest to use even unsrpouted since they need no presoaking.
- Place all the ingredients in soup pot except greens and garnish. (I cook them separately so the green tint of the water isn’t part of the stew. I use it to water my plants when cooled completely.)
- Cook until lentils and potatoes are tender. (If you wish, add some salt & pepper if none was in the stock.)
- While the soup is cooking, simmer the greens in a separate 2 qt. pot. When soft, drain and add greens to stew.
- If the stew is too thick, since barley tends to thicken everything, feel free to add more stock or water.
- Serve in bowls with crusty bread and salad and you have dinner done!
Variation: Feel free to add soaked beans of choice, such as lima beans, chickpeas, peas, black beans (cooked separately).