Recipes

Friend’s Soup

This first soup is a FAVORITE of ours…Friend’s Soup…full of earth’s goodness!

  • 1/4 c. olive oil
  • 3 carrots, sliced
  • 2 celery, chopped
  • 1 medium onion, chopped
  • 1 small Savory cabbage, chopped
  • 6 leaves swiss chard, chopped
  • 6 leaves kale, chopped
  • 1/2 lb. green beans, cut
  • 1 potato, peel, cubed
  • 8 cups chicken broth
  • 2 cans tomatoes
  • 2 cans canole beans
  • 1 medium zucchini, chopped
  • basil
  • oregano

Heat oil. Cook carrots, celery, and onion. Add cabbage, chard, kale and cook 6 minutes. Add green beans and potatoes; cook 2 minutes. Add broth and tomatoes. Bring to boil, reduce, simmer 20 minutes. Add herbs; cook 15 min. or so more.

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White Turkey Chili

(from Williams-Sonoma…made with chunks of cooked turkey, hearty and yummy!)

  • 2 T. olive oil
  • 1 large yellow onion, diced
  • salt and pepper to taste
  • 2 t. ground cumin
  • 5 garlic cloves, minced
  • 1 lb. Anaheim chilies or 3 cans Anaheim chiles (I had to use green chiles)
  • 4 to 4/2 c. chicken broth
  • 1 lb. diced cooked turkey breast
  • 3 cans (15 oz) cannellini beans, drained and rinsed
  • 2 T. minced fresh oregano
  • 1/3 c. minced fresh cilantro
  • 1/4 c. cornmeal
  • shredded jack cheese, sour cream and lime wedges for serving

In a large saute’ pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.  Add cumin, garlic and jalapeno and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 c. broth, then transfer to a slow cooker. Stir in turkey, beans and cilantro.

Put the cornmeal in a small bowl and slowly whisk in 1/2 c. of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours or low for 6 1/2 – 7 hours.  Serve with cheese, sour cream and lime wedges.

 

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