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Chicken Noodle Soup Bring to boil 3 quarts water and add: 3 lbs broiler/fryer chicken, skinned and all visible fat removed 2 onions well chopped 8 celery stalks 3 bay leaves, 2 tsp thyme, 3 TB dried parsley, salt and pepper Reduce heat and simmer, partially covered for at least one hour or until chicken is tender. Frequently skim froth off the top. Remove chicken and strain stock. Refrigerate stock to defat it by skimming off hardened fat from surface of cooled stock Remove chicken bones and break chicken into bite sized pieces (do not shred) Heat stock to boil and add: 8 carrots cut into bite sized chunks chicken meat 2 cans chicken stock or canned broth Simmer until carrots tender and adjust salt/pepper seasoning Cool quickly and refrigerate at once. DO NOT ADD NOODLES PLEASE - the kitchen crew will add noodles at the last minute to prevent mushiness – THANKS! |
Beef Barley Soup Brown meat onion, garlic in oil. 4 lbs stew meat cut into 1 inch cubes 2 med onions, chopped 4 cloves garlic Add the following and simmer for 1 hour: 2 (28oz) cans tomatoes 8 cups beef stock 2 bay leaves 1 cup pearl barley Add the carrots and simmer for 10-15 minutes 6 carrots cut into bite sized chunks or slices 20 ounces fresh spinach or kale, chopped fairly small Please do not add the
greens to your soup – just bring it along and kitchen crew will add
just before serving. |
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Minestrone Soup Bring to a boil in a large pot: 16 cups water 1-2 onions, chopped fine 1 cup celery chopped Season with: 2 teaspoons each salt, garlic powder 1 teaspoon black pepper 1 TB Italian seasoning After water boils, add: 1 large can diced tomatoes 4 carrots peeled and cut into bite sized pieces 2 potatoes peeled and cut into bite sized pieces Lower heat to a simmer and after carrots and potatoes are slightly tender add: 1 head cauliflower broken into bite sized pieces 3 zucchinis or yellow summer squash cut into bite sized pieces ½ lb green beans cut into 1 inch pieces (if available fresh -otherwise leave out) 2 cups fresh kale chopped fairly small Simmer about 20- 30 minutes and add: 2 (15oz) cans kidney beans and 2 (15oz) cans garbanzos Cool quickly and refrigerate at once – THANKS! Do not add any pasta or cheese to soup. Kitchen crew will take care of that. THANKS!! |
Brazilian Black Bean Soup To start, soak 4 cups dry black beans in water for about 4 hours Place the soaked beans in a soup pot or Dutch oven and add 10-12 cups water – bring to a boil, cover, and simmer until beans are tender Heat 3 TB olive oil in a skillet and add: 6 cups well chopped onions 10 cloves crushed garlic 4 tsp ground cumin 4 tsp salt 3 carrots diced Saute over medium heat until carrot is just tender, then add: 3 medium bell pepper (red and green) diced 5 more cloves crushed garlic Saute until everything is very tender and add mixture to beans Stir into bean soup: 3 cups orange juice 1 (15 oz) can diced tomatoes or 3 fresh peeled tomatoes,diced black pepper and cayenne to taste Remove about 1/3 of bean mixture to blender or food processor and puree well – return pureed beans to soup pot, stir in and simmer on low heat another 10-15 minutes Cool quickly and refrigerate at once – THANKS! |
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El Dorado Peace &
Justice Community P.O. Box 543 Diamond
Springs, CA 95619 |
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