Chicken Soup for Asthma and Inflammation

It may not sound like a yummy and delicious soup but don't let the name fool you.
My husband has asthma. One of the major factors with asthma and many other health issues is Inflammation. Today I made a super soup with all of the amazing inflammation fighting, asthma kicking ingredients I could find!

House smells delicious. Another detox recipe!

4 pieces organic chicken (or more)
*The chicken is mainly to add protein and flavor. My husband is definitely a carnivore.*
1 whole garlic, chopped
1 jalapeño, chopped
Rosemary

Add to the slow cooker on high with 6-8 cups of filtered water for 3 hours.
Optional, add chicken or veggie broth

Add 1 bunch Cilantro, chopped
1 whole red onion, chopped
1 bunch Dandelions or kale, chopped
1 head of broccoli, chopped
*Or use broccoli slaw*
4-5 stalks of celery
**might need more water or broth*

Continue cooking for 1 more hour

Optional, add 2 cups cooked quinoa or brown rice at the last 30-45 minutes
**I forgot the celery in the above pic**

Baked Yam and Cabbage Tortilla Soup

Welcome to Meatless on Monday #20 with a special recipe! 

This is a Fantastic creation from my sister Jen.  She is a fabulous cook, talented photographer, SUPER sister and professional longboarder.  
I am very proud of her.

For Christmas I sent everyone homemade/DIY gifts.  
Remember that Fajita Mix I shared Friday?  
Jen used it in soup and I'm told it was delicious.

Baked Yam and Cabbage Tortilla Soup 

made with

Mary's Fajita Mix

& 

Queso Fresco Quesadilla 

Ingredients:

SOUP

2 tbs coconut oil

1 large white onion, chopped

1 bulb of garlic or 2 cloves of elephant garlic, chopped

2-3tbs Mary's Fajita Mix

fresh cilantro, small pinch

water

5 tomatoes

1/8 lime wedge

1 head of cabbage, chopped

4 corn tortillas

4 baked yams, cut into fourths

Quesadilla

small tortillas

queso fresco

Directions:

SOUP

-heat coconut oil on MED-HIGH in large soup pot

-add onions and garlic, stir so that onions and garlic are coated with oil

-turn heat down to LOW and stir in Mary's Fajita Mix then cover until soft

-turn heat up to high and add enough water to cover onions and garlic while stirring

-AT THIS POINT USE A WOODEN SPOON TO SCRAPE ANYTHING THAT MIGHT BE STICKING TO THE BOTTOM OF THE POT- DO THIS PERIODICALLY WHILE MAKING SOUP

-add tomatoes and cabbage to pot and stir to coat tomatoes and cabbage

-add enough water to cover tomatoes, cabbage, cilantro and lime wedge and bring to boil

-tear tortillas into small pieces and add to pot 

-turn heat to low and cover until cabbage is softened

-add in yams and bring to high boil while stirring

-turn heat to low and cover for a while

-once all the ingredients soft, transfer to blender in batches and blend until smooth

-return to pot and heat on low until you are ready to serve

QUESADILLAS

-heat a skillet on medium heat

-heat tortilla on both sides

-place queso fresco on tortilla

-fold tortilla in half to close the cheese in

-cook until both sides are golden brown

TIP:   THE LONGER YOU LET THIS SOUP COOK THE BETTER IT WILL BE. WHEN I TRANSFERRED THE SOUP TO THE BLENDER THE INGREDIENTS WERE SO SOFT I COULDN'T FIND THE LIME WEDGE. 

TIP:   IF YOU HAVE A HAND POTATO MASHER, USE IT BEFORE THE BLENDER TO MAKE SURE THE VEGGIES ARE SOFT ENOUGH. 

TIP:  TASTE YOUR SOUP AS YOU GO AND ADD MORE SEASONING OR MORE WATER AS NEEDED TO MELLOW FLAVOR AND/OR THIN

Creamy Potato Soup Meatless on Monday #15

I needed a bit of warm soup today since it's a bit chilly here (for Florida anyway).  I used "food storage" items to make this and it was delicious.  What do I mean by food storage?  I feel very strongly that everyone should be prepared.  I won't get into the why but items like instant potatoes and milk, rice and beans, canned food and water are all very important and store for long periods of time if kept in proper conditions.  Not to mention a supply of heirloom seeds but that's for another time and you'll find that info at Back to the Basics!

All that to tell you that I made this deliciously creamy soup today and below is the recipe!

Creamy Potato Soup Recipe 

adapted from DIY Mom 

4 tablespoons onions chopped

4 tablespoons chopped celery

3 tablespoons margarine or butter

4 cups milk*

4 servings worth of dry instant mashed potatoes

1 teaspoon Italian seasoning

Salt and pepper to taste

*1/2 teaspoon crushed garlic, optional*
*Omitted: 1 1/2 teaspoons chicken boullion*

In a saucepan, saute onion in margarine or butter over low heat. Add milk, seasonings and instant potato flakes. Heat to almost boiling, stirring constantly. Remove from heat. Garnish with paprika, parsley or grated cheese if desired. Add milk (*or water) if it is too thick.

I always try to just use up what I have in my fridge or pantry.  You can use regular onions or green onions.  You can also substitute herbs, salt and pepper for the boullion.

*You can also reduce the cost and calories by substituting 2 cups of water for 2 cups of the milk.  I don’t keep milk in the house so I used instant non-fat milk and followed the directions to make 4 cups of milk*

Friendship Soup, A Great Gift!

I've made this soup for gifts quite a few times, always with rave reviews.  The original recipe is from allrecipes.com.  I usually omit the pasta and simply add more goodies but today I'll post the original recipe.  

The entire contents can be layered in a jar, add a pretty fabric with a ribbon and given as an amazingly thoughtful gift.   
Hint: A great addition to a Mother's Day gift basket
 

   Friendship Soup Mix in a Jar

 Ingredients

1/2 cup dry split peas

1/3 cup beef bouillon granules

1/4 cup pearl barley

1/2 cup dry lentils

1/4 cup dried onion flakes

2 teaspoons dried Italian seasoning

1/2 cup uncooked long-grain white rice

2 bay leaves

1/2 cup uncooked alphabet pasta

Directions

In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.

Attach a label to the jar with the following instructions: 

Friendship Soup

ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. 

TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.

No-Fuss Lentil Soup

Lentil Soup

Ingredients

1 onion, chopped

¼ cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1 bay leaf

1 tsp. dried basil

1 (14.5-ounce) can crushed tomatoes

2 cups dry lentils

8 cups water

½ cup spinach, rinsed and thinly sliced

2 Tbs. vinegar

Celtic Sea Salt® and ground black pepper to taste

Directions

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with Celtic Sea Salt® and pepper, and more vinegar if desired.

Raw Vegetable Soups

Some people prefer to eat a mostly raw diet.  I'm talking about veggies, not meat.  Raw soups are simple and nutritious.  Enjoy!

Creamy Red Pepper Soup

1 red pepper

1 cup warm water

½ large avocado

5 baby carrots

¼ cup hemp seeds

1 tsp. onion, chopped

½ tsp. garlic, chopped

1 tsp. raw honey

½ tsp. jalapeño pepper

½ tsp. Celtic Sea Salt®

Blend all ingredients for about 5-10 minutes until thick, smooth, and slightly warm.

Vegetable Soup

1 cucumber

1 young coconut water

½ bell pepper

½ avocado

2 celery ribs

3 green onions

2 large chard leaves (or 4 small)

1 tomato (for garnish)

Juice from 1 lime

Small combination of herbs  (suggestions include cilantro, mint, and rosemary)

Small portion of Dulse seaweed (optional)

In a blender combine the coconut water, 1/2 cucumber, avocado, celery, chard leaves, one green onion, lime juice, cayenne pepper, and seaweed. Blend on high. Next add the bell pepper, the rest of the cucumber, two remaining green onions, and the herbs. Pulse until herbs are chopped up. Garnish the soup with avocado, tomato, green onion, fresh herbs, and bell pepper.