2poundsorganic butternut squash, peeled and chopped (see instructions below)
1ham bone or ½ pound ham, chopped
1 - 14ozcandiced tomatoes
4cupshomemade or organic chicken stock
Sea salt and pepper to taste
Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
Add garlic and red bell pepper and saute for additional 3 minutes.
Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.
Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.
Put the bacon into a large heavy pot and place it over medium heat.
Cook until it starts to give up its fat, about 4 minutes.
Stir in the onions and cook, stirring until they start to turn translucent, about 4 minutes.
Stir in the garlic and cook about 1 minute.
Add the chicken stock, tomatoes, ketchup, Worcestershire, and chili powder.
Stir in the beans, turn the heat to high and bring all to a boil.
Reduce heat to low and let simmer for 15–20 minutes to blend flavors and thicken soup.
Stir in the limejuice.
Serve with garnishes and your favorite sprouted bread or crackers.
NOTE: Measure your 4 cups of black beans for this recipe after they've been cooked, not as dried beans.
*To cook sprouted black beans: Place 4 cups of dried sprouted black beans in a pot with 2 quarts of cold filtered water. Add 1 teaspoon of sea salt (optional). Bring water to a boil. Stir beans, reduce heat, cover and simmer about 30 minutes. Check the consistency of the beans (they’ll cook quicker than un–sprouted dry beans) after 30 minutes. Extend the cooking time until beans have reached the tenderness you prefer.
1cupchopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
2quartshomemade or organic chicken stock
Pinch of ground cloves (optional)
1/4cupchopped fresh parsley
Place lard or oil in a large Dutch oven and set over medium heat.
Add the onion, carrot, celery, and salt.
Stir until onions are translucent, about 5–7 minutes.
Add lentils and rest of ingredients.
Stir to blend.
Bring soup to a boil.
Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
Serve chunky or puree with a stick blender.
Garnish with chopped scallions and a dollop of fresh sour cream.
It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.