Moroccan Ramadan Soup

Moroccan Ramadan Soup

1. Heat the oil in soup pot over low heat. Add diced onions for 5 – 10 minutes stirring until tender and starting to brown. 2. Add the *spices and celery and sauté for an additional 3 minutes. 3. Add the tomatoes and continue to cook for 5 minutes. 4. Add the vegetable stock, lentils, and cooked beans. Bring to a simmer and add a sea salt and ground pepper. 5. Simmer for 30 minutes and check the lentils for doneness. 6. When the lentils are cooked (soft but not mushy), add the cooked rice, cilantro and parsley. Stir and simmer 2 minutes. 7. Taste and adjust the seasoning with sea salt & pepper....
CHICKEN TACO SOUP

CHICKEN TACO SOUP

Sauté’ onion and garlic in olive oil over medium heat (about 3 minutes). Stir in chicken and next 12 ingredients (chicken through tomato sauce); bring to a boil. Reduce heat, and simmer 1 hour. Add black beans after about 45 minutes. Ladle soup into bowls; top with tortilla chips, cheese, and...
Watermelon Gazpacho

Watermelon Gazpacho

A sweet-and-savory chilled soup, perfect on a hot night. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled....