1 tsp Mrs. Dash Garlic & Herb Salt Free Seasoning Blend
2 large carrots, peeled and finely chopped
1/4 cup of butter
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp oregano
2 pints of canned tomatoes, with the juice
2 cans diced Italian tomatoes, with the juice
Saute the onions, carrots, Mrs. Dash and dried herbs in the butter till vegetables are tender crisp. Pour in the cans and pints of tomatoes. Cook on medium to high till vegetables are tender. Use an immersion blender to mince the tomatoes and carrots till soup is in smaller pieces. Continue cooking 10-15 minutes longer. Serve with toasted cheese sandwiches in homemade wheat bread! 🙂 YUM!
1 medium onion, chopped 2 parsnips or carrots, chopped 1 tablespoon sesame or olive oil
1 cup red lentils, washed
5 cups water
2 teaspoons cumin
1 teaspoon lemon juice
1 teaspoon sea salt
Chopped parsley or scallion for garnish
1. Heat oil in a pot and sauté onion and parsnip for 10 minutes.
2. Add washed lentils and water and bring to a boil.
3. Skim off the foam. Lower the heat, add cumin and simmer, covered, for 20 minutes.
4. Add the lemon juice and salt. Simmer for another 2-3 minutes.
5. Serve in individual bowls and garnish with parsley or scallion
1 pound winter squash (kabocha, butternut)
1 1/2 cups aduki beans, soaked
3 inches seaweed (kombu or wakame)
5 cups of water
1. Peel and cube squash into 2-inch squares (can leave skin on if edible).
2. Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
3. Uncover and add squash cubes. Cover and simmer for 30 more minutes.
4. Uncover, add sea salt and stir until water evaporates.
• Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.
1/2 cup dried baby lima beans
1 3-inch piece kombu
1/2 yellow onion
4 cloves garlic
1 tablespoon mirin
1 teaspoon tamari
Salt and pepper to taste
1. Cover the beans with water and soak for 8 hours.
2. Discard soaking water, rinse beans, and place in a pot with kombu and water and cover by 2 inches.
3. Boil gently for 1 hour.
4. Meanwhile, sauté onion and garlic in olive oil covered for 10 minutes.
5. Add carrots and continue cooking covered for 10 more minutes.
6. Add onion mixture to the beans.
7. Continue cooking beans for 30 more minutes.
8. Add mirin and tamari, plus salt and pepper to taste.
• Try adding fresh herbs near the end of the cooking time, such as thyme or parsley.