Chicken – Vegetable Soup with Quinoa and bacon ( 4 to 6)
Serves: 4
to 6
Ingredients
- Gr. chopped onion
- gr chopped celery
200
gr.chopped carrots
2
tbsp butter
400
gr. stewing beef, finely chopped
11/2
lt beef stock
300
gr. Of diced tomatoes
150.
Gr. dry pearl barley
1
tsp salt
½
tsp ground black pepper
Instructions
- In a large soup pot, cook onions, celery and carrots with the butter. Once the onions and celery are tender, about 6-8 minutes, stir in the beef.
- Cook, stirring often, until the beef is cooked. This should take another 6-8 minutes.
- Add the beef broth and diced tomatoes. Bring to a boil and stir in the remaining ingredients.
- Let the soup cook at a low rolling boil for30-45 minutes. The Barley should be fully cooked and the beef should be tender.
Spicy
Fish Soup (serves
4 to 6)
1 medium
onion chopped
3 garlic
cloves minced or crushed
2 tsp
vegetable oil
1 ½ tsp
chili powder
1 green
pepper chopped
1 lt
Fish Stock
3
Jalapenos peppers chopped (seeds removed
2 tsp.
ground cumin
500 gr.
canned peeled sliced tomatoes
225 gr.
small shrimps peeled and devied
225
gr.Cod and Halibut boneless (small cubed)
225 ml.
plain
yogurt
Method
1
In a saucepan add vegetable oil over medium heat for a few minutes
until hot then
Add
onions and sauté for about 5 minutes.
2.
Add garlic and chili powder and sauté for more a few munities
3
Add the Jalapenos peppers and cumin. Bring to a boil and reduce to
low heat for about 15 to 20 minutes
4 Add
tomatoes, green peppers shrimp, cod and return to boil then reduce
heat to low cover for about 5
minutes stirring grauadlly.fold in the
yogurt
Simple
vegetable Soup
(serves
4 to 6)
50 ml.
Butter
250
gr. onions small diced
150
gr.carrots small diced
150
gr. Celery small diced
100 gr
turnips small diced
100 gr
tomatoes fresh or can small diced
100 gr
parsnips small diced
Salt
and pepper to taste
100
gr. Frozen peas (optional)
11/2
lt vegetable Stock
Method
- Heat the butter in a saucepan over medium heat
- Add all the vegetables (except the peas) sweat the vegetable in the butter until they are half cooked not brown.
- Add the stock and bring to a boil and skin carefully .Simmer until the vegetable are tender.
- Season and add the peas if desired
- Serve with freshly grated parmesan cheese
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