Speaker: Today we are going to be making a one pot meal because it is fantastic to throw on first thing in the morning and when you come home from work it is ready to go. You can cook in large capacities. That means cooking once on Sunday and having it all week long for lunch; know that these ingredients combine really quickly and easily. I am going to show you a delicious harvest soup today. So our first ingredient today is our beans. That’s our source of protein. It is nice to take a break from meat and have a vegetarian protein and it is really inexpensive. Know that it is a wonderful idea to soak your beans ahead of time. If there is time because it really helps with the digestibility of beans and it also helps wake up the enzymes.
So, we are just soaking with two cups of water and a cup of beans and know that overnight these are going to expand till they are all ready to go here. These are cranberry beans but you can use any type of bean and we are going to add that there, that is one cup of beans and one cup of French lentil. The reason why I am a big fan of French lentil is because they actually cook down to a creamy consistency so it is almost like an added richness. Like you have add flour to your soup without the flour. We can add our wonderful mushrooms; that is two cups of mushrooms and four onions.
You might be shocked at how big this pot is getting but that is because I want to able to cook it for everyone. Next we are going to add the local organic tomatoes. Now I have done my own canning job, which is fantastic for money saving but it is completely fine to use cans. We are using a liter and a half of tomatoes for this big job. Alright a little bit of celery, that embarks a little natural sodium and potassium, excellent for -- The potassium is fantastic for your heart and now I think it is important to give a little demo on how to cut up the squash because some people have not worked a lot around big heavy produce.
Might be a little intimidated by this organic creature but it is so easy just cutting this two pieces off, know that this is great just two cut in half, just a little bit of maple syrup and pop it in the oven. So that pieces taken care of, so for today we are going to use just this part which is so easy, all you are doing is quickly peeling it. Once you peel it you make sure to cube it up and nice bite size chunks and this is embarking a tremendous amount of sweetness to the food because squash is one of the sweetest of all the veggies.
You want sweet, sour, savory and salty in the meal to satisfy your cravings, that is often why people end up requesting into huge desserts, because often their meal doesn’t have all their flavors combined. So when making a beautiful harvest soup, we are taking care of that. There is nothing better than some purple cabbage in a harvest soup and it embarks Indole 3 Carbinol, a fantastic nutrient for preventing cancer. Now, that we are going to try out this wonderful fun inexpensive instrument called mandolin, so you just hold the good chunk of the cabbage carefully away from the blade and stroke down quickly, you will be surprised in seconds.
Look how fast and easy it does this job, fantastic for coleslaw and they are available at pretty much any health food store for under $20. So we are adding about a cup of our cabbage, here we go. Now we are left to season our soup, using organic chopped ginger, two tablespoons, now you can add either basil soaked in olive oil or I love using organic pasta (ph) because it is going to add the most flavors of all. And last we are going to be adding some stalk and if you are stuck for stalk then feel free to use some organic bouillon cubes.
These are really important because we are getting away from monosodium glutamate which a lot of people are having allergies to now days. For those on a sodium reduced diet, this is not an essential ingredient, but Celtic sea salt does have 65 trace minerals that are wonderfully healthy for you. We are going to add a good teaspoon of salt because it is a very large soup, but know that there are lots of flavor in there already if you are on a sodium reduced diet.
If you haven’t purchased a stock pot not to worry, this is a wonderful recipe on the stove just peek in on it every half hour so to ensure that it doesn’t burn and you need about two hours to allow all the flavors to melt. Slow cookers cook at low temperature, so you need to cook about four to eight hours simmering gently and right before you want to serve it, pop in your green beans at the very end and that embarks a wonderful fresh flavor and keeps them nice and green. This harvest soup is a great thing to serve along side your appetizer as the flock stalkers make a great crouton in your soup.
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