My Favorite Soups

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1 small fresh cabbage shredded 

Cooked Canellini Beans (canned is okay)

3 cloves of garlic

3-4 basil leaves

1/2 tablespoon of salt

1 tsp of sugar

2 tbs.olive oil

3 potatoes peeled and cut in cubes

1/2 cup of crushed tomatoes

1/2 cup of red bell peppers diced

In a deep 3 qt pot, drizzle extra virgin olive oil, add the garlic cloves and sauté without letting the garlic get dark, add the basil leaves to the oil and the red bell pepper immediately put in the cabbage, fresh crushed tomatoes, add the cooked beans, potatoes and cover with water (Approximately 3 cups) You may also use vegetable stock for flavor and substitute the beans for kidney or garbanzo. Let this simmer until the potatoes are tender.  

* Gluten Free Nondairy and Vegan Recipe  

5 diced large carrots

2 diced celery sticks

1 chopped onion

1 chopped red bell pepper

2 tablespoons of butter

1 Chicken Bullion 

1 pinch of black pepper

1 pinch of salt 

Boil the carrots in 3 quarts of water until tender, once they are tender, let them cool down, blend them in the same water that they boiled in. Saute the  celery, onions and peppers and pour the carrot mixture on the sauteed veggies, add the chicken cubes (use gluten free chicken cubes)  and bring to a boil add 1 cup of milk and simmer for 5 more minutes, serve with a dollop of sour cream.  (*If desired for Dairy Free substitute butter with extra virgin olive oil and do not add milk. *Gluten Free make sure that the chicken bullion is Gluten Free) 

3 pounds of yellow potatoes

2 boxes of frozen chopped  spinach or

1 large bag of  fresh baby spinach 

2 large crushed garlic cloves

1 small chopped onion

1/2 cup of chopped parsley 

1 small branch of fresh thyme 

salt and pepper to taste

15-20 pre-cooked frozen meatballs or

homemade fresh meatballs * Tip: You must first brown the meatballs if you are going to use freshly made meatballs. 

Process: In a large stock/soup pot, drizzle two tablespoons or olive oil, add garlic cloves and onion, lightly saute and add meatballs and potatoes which should be peeled washed and cut cut in large cubes (about 2x2 inches). Add fresh chopped parsley and stir, then  about 3 quarts of water just enough to cover everything and then add the chicken bullion (gluten free) salt and pepper and place fresh thyme on top and cover. As soon as the potatoes are cooked, add the spinach and simmer some more, maybe another 10 minutes for all the flavors to blend. Your soup is now ready to serve, sprinkle with Parmesan cheese.  

**This is a Gluten Free Dish

I lb. of dry black beans

3 Quarts of water

2 large garlic cloves

1 medium onion

Half of a green bell pepper 

Fresh cilantro-washed, dried and chopped 

Wash and soak beans overnight,  or you can soak for at least an hour, place everything  in crock pot in the same water that you soaked them, or cook stove top regularly in a large pot in low simmer or in the crock pot for about 5 hours until tender and in a regular pot stove top for about 2 hours depending on your stove. IMPORTANT TIP*Do not add salt until beans are tender. When beans are tender, then add salt to taste. About 1/2 a tablespoon of salt or more if you prefer. Remove the cooked onion and toss in the trash, you may leave the garlic and pepper in the soup or you can do step two to make the soup thicker. Step two is:  Place the very soft cooked pepper it in the mini chopper or the blender with a little bit of the bean soup liquid and if you like garlic also add the cooked garlic cloves and blend to a puree, drizzle some olive oil  on a pan and heat it up, pour that puree into the oil and stir then put in back in the pot to make the soup a little thicker and more flavorful. Add fresh chopped cilantro and  serve with croutons. * GLUTEN FREE TIP *Serve with crunchy tortilla strips.

 *Dairy Free and Vegetarian protein packed dish.