Preheat the oven to 325°F.
Place the olive oil in a Dutch oven or large stock pot over medium heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the onions and celery.
Cook for about 3 minutes. Stir frequently.
Add the carrots, peppers and sausage.
Cook for another 3 minutes. Stir frequently.
Add the lentils, thyme, sage, salt, pepper and water.
Stir and cover.
Place the pot in the oven and cook for 50 minutes. Stir about every 15 minutes.
Serve.
Place a large skillet in the oven and preheat the oven to 325°F.
In a medium sauce pan, heat 4 1/2 cups water. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before adding to the soup.
While the rice is cooking, place a small stock pot over medium high heat.
When the pan is hot, add the chicken thighs and cook, stirring frequently, for about 5 to 7 minutes until the chicken is browned.
Remove the chicken to the skillet in the oven and let the chicken roast in the oven, stirring every few minutes, for 15 minutes.
While the chicken is roasting, add the onions to the stock pot (do not wash the pan after removing the chicken) and cook the onions over medium high heat for 5 minutes. Stir frequently.
Add the celery and carrots and cook for 3 minutes. Stir frequently.
Add the chicken stock, 2 cups water, wine, rosemary, salt, pepper, and honey.
Zest the entire lemon and add the zest to the pot with the juice from 1/2 of the lemon. (Save the other half of the lemon for another recipe.)
Stir and adjust the heat to a very low simmer.
After the chicken in the oven is done, add it to the pot with the soup.
After the rice is cooked, add it to the pot with the soup, stir, and serve.
Preheat the oven to 325°F.
Place the olive oil in a dutch oven or large pot over medium high heat.
Add the garlic and ginger and cook for about one minute. Stir frequently.
Add the green part of the leek and cook for about two minutes. Stir frequently.
Add the white part of the leek and cook for about two minutes. Stir frequently.
Add the chicken and cook until browned on all sides (about minutes). Stir frequently.
Add the garbanzo flour and stir until blended into the chicken and veggies with no lumps.
Add the vegetable stock, water, salt, pepper, saffron, cinnamon, peppermint, paprika, coriander, tomatoes and apricots.
Stir well and cover.
Place the pot in the oven and cook for 60 minutes. Stir about every 15 minutes.
Serve over brown rice.
Preheat the oven to 325°F.
Place a large stew pot or Dutch oven with a lid over high heat.
Add the lamb and cook, stirring frequently, until browned on all sides.
Remove the cooked lamb to a plate.
Reduce the heat to medium high and add the garlic and onion.
Cook for 5 minutes until the onions begin to turn translucent. Stir frequently.
Add the canned chickpeas, celery, carrots, salt, pepper, water, tomato paste, harissa and the cooked lamb.
Stir well, cover and place in the oven.
Cook for 3 hours, stirring about every 30 minutes.
Serve.
Place 8 cups water in a medium sauce pan over high heat.
Add the split peas and reduce the heat to a simmer.
Cook the peas for 40 minutes. Stir occasionally.
Drain and set aside.
Place the olive oil in a large stock pot over medium high heat.
Slice the kielbasa lengthwise and then again into quarters and then slice crosswise about 1/4 inch thick.
Add the kielbasa to the pan and cook for about 5 minutes. Stir frequently.
Add the onions and celery and cook for about five minutes. Stir frequently.
Add the sauerkraut, vegetable stock, bay leaves, cabbage, pepper, and 4 cups of water.
Reduce the heat and simmer for 45 minutes. Stir occasionally.
Add the cooked split peas.
Stir gently and cook for another 15 minutes.
Serve.
Place the olive oil in a in a stockpot over medium-high heat.
Add the onion and cook for 3 to 4 minutes. Stir frequently.
Add the chicken thighs and cook for about 4-5 minutes, turning so that they brown on all sides.
Add the ginger and garlic and cook for 1 minute. Stir frequently.
Add the pepper, yams, carrots, chicken stock, water, thyme, allspice, salt, and Worcestershire sauce and stir.
Bring the stew to a simmer and allow to simmer, partially covered, for 25 minutes. Stir occasionally.
Place the wedges of cabbage into the stew and gently submerge them, leaving them in their wedge shape.
Cover and continue simmering for another 15 minutes without stirring.
Serve.
Place the sesame oil in a saucepan over medium-high heat.
Add the ginger and cook for 1 minute, stirring frequently.
Add the white part of the green onions and cook for 1 minute.
Add the mushrooms and celery and cook for about 3 minutes. Stir frequently.
Add the vegetable stock, carrots, and soy or tamari sauce, stir, and bring to a simmer.
Cook for 10 minutes or until the carrots are barely tender.
While the soup is simmering, place the 4 quarts water in a medium pan and place over high heat.
After the carrots are cooked until slightly tender, add the snow peas, coconut milk, and fish to the soup.
At the same time add the rice noodles to the boiling water in the medium pan.
Simmer the soup, and when it is done, drain the noodles, divide them between two bowls, and serve the soup on top of the noodles.
Place the olive oil in a medium stock pot over medium heat. Add the onion and cook for about two minutes, stirring frequently.
Add the celery and carrots and cook for two minutes. Add the yams and cook for one minute.
Add the anchovies, water, lemon juice, bay leaves, marjoram, salt and pepper.
Peel and crush, but don’t chop the garlic. Add the two cloves to the pot. Reduce the heat until the soup is simmering. Stir occasionally and cook for about 45 minutes.
Cut the fish into 1 inch cubes and add to the soup. Cook for another 20 minutes. Remove the garlic cloves and bay leaves before serving.
Place the olive oil in a medium sauce pan over medium heat. Add the yellow onion and cook for about 5 minutes stirring frequently.
Add the potatoes, parsnips and carrots and stir. Cook for about 10 minutes. Stir often so as to not let the vegetables brown. Add the water and reduce the heat to medium-low.
Add the salt, pepper, thyme, oregano and bay. Simmer for about 20 – 30 minutes until the vegetables begin to soften. Stir the soup frequently. When the vegetables have cooked to the point that they are soft but not mushy add the fish. Add the 1/8 tsp salt.
Cook for about 5 minutes until the fish begins to flake. Serve.
Place the water in a small sauce pan over high heat.
When the water boils add the rice, stir, and reduce the heat to a simmer. Partially cover and cook for about 34 to 40 minutes or until the rice is done. There will be extra water in the rice.
Place the olive oil in a large sauce pan or medium sized dutch oven over medium heat.
Add the garlic and sausage and cook for about 3 minutes.
Add the chicken and increase the heat to medium high.
Cook for about 5 to 7 minutes until the chicken is browned. Stir frequently.
Add the onion and celery. Cook for about 5 to 7 minutes. Stir occasionally.
Add the green pepper and cook for about 5 minutes. Stir occasionally.
Add the Cajun seasoning, salt, black pepper and vegetable stock. Stir and then cover. Reduce the heat to low until the rice is done.
Once the rice is done, place the cooked rice in a mesh colander and rinse thoroughly with warm water.
Add the rice to the soup, stir, and serve.
