Ya, so my blood pressure was high last night and high again this morning. I stayed home and kept a pretty low profile this morning, but my numbers were still high. I went online and found several lists of diuretic and / or blood pressure lowering herbs and vegetables. I picked out the ones I could have and that I had around the house. Here's my "prescription soup!" I served it with green tea and a side of pinto beans with some cheese for protein. By this afternoon, my numbers were normal. I can't say this would work for everyone, but it did for me; and I want to remember it for if it happens again!
Diuretic Soup
Makes 2 generous servings
Put 3 tablespoons coconut oil (or olive oil) in a saucepan.
Add
1/4 cup chopped sweet onion
1 tablespoon chopped garlic
2 stalks celery, 1/4" dice
Cover and cook the vegetables until the onion is translucent, about 5 minutes.
Add
2 small red potatoes, 1/2" dice
2 cups chopped cabbage
1/2 teaspoon fennel seed
1 teaspoon parsley flakes
1/2 teaspoon thyme leaves
4 cups home made broth
Cover and bring the soup to a boil. Reduce the heat and simmer it for about 8 minutes. Just before serving, season it with
Sea salt, to taste
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Showing posts with label soup recipe. Show all posts
Showing posts with label soup recipe. Show all posts
Wednesday, April 18, 2012
Wednesday, September 14, 2011
Turkey Bean and Bacon Soup -- gluten free
This is a pretty straight-forward recipe, and it's a good use for some of that leftover turkey. The reason I don't use ham in my soup is because, I can't find, (or afford!), ham that is simply smoked. Otherwise, it probably has gluten in it. Those "natural flavorings" are usually gluten in processed meat. There are several bacon brands out there that are free of "natural flavorings," thankfully. However, when I can't find a safe bacon, I can usually find a safe sausage to use in it's place. My family loves it, especially with a side of Corny Cornbread. Yum!
Turkey Bean and Bacon Soup
Makes about 12 servings
In a large soup pot, (approximately 5 quarts), soak over night*
2 pounds small white or navy beans
16 cups (one gallon) water
*Alternate method: Put the beans into the water and bring them to a boil over high heat for 2 minutes. Turn off the burner and allow the beans and water to rest for one hour. Continue as described.
Pick off any beans that are floating, then drain off the water.
Add to the drained beans
1 large sweet onion, chopped
4 to 6 carrots, chopped
The tops and ends of 1 bunch of celery (about 2 cups, chopped)
1 tablespoon garlic
1 teaspoon dried basil
1 tablespoon dried parsley
Cover the beans and veggies with water or turkey broth, and simmer them for about 2 to 3 hours on medium-low heat. Skim off any foam that appears on the surface and discard it.
About 45 minutes before serving, cook and cut into bite sized pieces
1 pound gluten-free bacon (or sausage)
Just before serving, add the bacon and
2 to 3 cups cut up cooked turkey
Season to taste with
Sea salt
Adobo
Lemon Pepper
This is a great make-ahead meal. Eat part of it immediately, then save the rest for leftovers, or freeze it for meals at a later date.
Turkey Bean and Bacon Soup
Makes about 12 servings
In a large soup pot, (approximately 5 quarts), soak over night*
2 pounds small white or navy beans
16 cups (one gallon) water
*Alternate method: Put the beans into the water and bring them to a boil over high heat for 2 minutes. Turn off the burner and allow the beans and water to rest for one hour. Continue as described.
Pick off any beans that are floating, then drain off the water.
Add to the drained beans
1 large sweet onion, chopped
4 to 6 carrots, chopped
The tops and ends of 1 bunch of celery (about 2 cups, chopped)
1 tablespoon garlic
1 teaspoon dried basil
1 tablespoon dried parsley
Cover the beans and veggies with water or turkey broth, and simmer them for about 2 to 3 hours on medium-low heat. Skim off any foam that appears on the surface and discard it.
About 45 minutes before serving, cook and cut into bite sized pieces
1 pound gluten-free bacon (or sausage)
Just before serving, add the bacon and
2 to 3 cups cut up cooked turkey
Season to taste with
Sea salt
Adobo
Lemon Pepper
This is a great make-ahead meal. Eat part of it immediately, then save the rest for leftovers, or freeze it for meals at a later date.
Thursday, September 08, 2011
Pumpkin Lentil Soup
Pumpkin Lentil Soup
I added turkey for more protein because it was my main dish. It can be omitted if the soup is desired as a side dish. It tastes a lot like potato soup -- bacon would be a great addition. This is a gluten-free, egg-free, etc., recipe.
1 -16 ounce can pumpkin puree
1 cup red lentils
(any will work, but cooking time will be longer)
(any will work, but cooking time will be longer)1 medium onion, minced
2 cloves garlic, minced
1/2 teaspoon ginger
1/2 teaspoon marjoram
3/4 teaspoon lemon pepper
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon seasoning salt
4 cups water
Optional ingredients:
1 cup chopped cooked turkey
3 strips bacon, cooked and chopped
Add the ingredients to a soup pot, bring to a boil, then cover and simmer for about 30 minutes, stirring occasionally. When the lentils have become softened and are ready to eat, add the optional ingredients, if desired. Makes four servings.
Thursday, March 10, 2011
My Favorite Stock (Broth) Recipe
I've not been able to find any commercial broth, (stock, base, bouillon), that doesn't have something I'm allergic to in it! They all either have something that is soy or sugar or yeast it seems. Here's a simple way to make stock from some leftover bones. It can then be used for homemade soup, stew or just making cooked veggies more interesting!
Homemade Broth
First, it is necessary to have the bones leftover from a cooked chicken, turkey, salmon, pork or beef. For best results, do not start with raw bones. If the bones are raw, like purchased ones from the butcher, it is best to roast them until they are cooked through before making stock. If raw bones are used, the broth will end up with a raw taste to it. Also, it is best not to combine the bones unless they are compatible like chicken and turkey.
Put the bones and any cooked skin or cartilage into a large pot. Cover them with water, (filtered is preferred), and bring the water to a boil. As it begins to boil, impurities in the form of foam will come to the surface. Using a spoon, skim off any bits of floating matter. These are the things that will cause the broth to have a bitter or "off" taste. Discard the floating material.
Cover the pot and turn the heat down to the point of just simmering. At this point it can be cooked anywhere from 1 to 12 hours. The longer the cooking time, the richer the broth, just be careful the pot doesn't boil dry! A tightly fitting lid is essential for this process.
Once the cooking time is complete, the broth should be a rich golden color -- darker for beef, lighter for fish. Allow it to cool until it is about room temperature. At this point, it can be seasoned with salt to taste, if desired. Set a strainer (colander) atop a large bowl, pitcher or another pot, and carefully pour the broth and bones into it. The strainer will catch all the bones and other bits, allowing just the broth to collect in the container beneath it.
To store the broth, I find it very convenient to freeze it in ice cube trays and keep it in zip-lock bags in the freezer. Sometimes, I also freeze broth in quart zip-locks. I find the frozen cubes of broth much easier to work with, though.
Homemade Broth
First, it is necessary to have the bones leftover from a cooked chicken, turkey, salmon, pork or beef. For best results, do not start with raw bones. If the bones are raw, like purchased ones from the butcher, it is best to roast them until they are cooked through before making stock. If raw bones are used, the broth will end up with a raw taste to it. Also, it is best not to combine the bones unless they are compatible like chicken and turkey.
Put the bones and any cooked skin or cartilage into a large pot. Cover them with water, (filtered is preferred), and bring the water to a boil. As it begins to boil, impurities in the form of foam will come to the surface. Using a spoon, skim off any bits of floating matter. These are the things that will cause the broth to have a bitter or "off" taste. Discard the floating material.
Cover the pot and turn the heat down to the point of just simmering. At this point it can be cooked anywhere from 1 to 12 hours. The longer the cooking time, the richer the broth, just be careful the pot doesn't boil dry! A tightly fitting lid is essential for this process.
Once the cooking time is complete, the broth should be a rich golden color -- darker for beef, lighter for fish. Allow it to cool until it is about room temperature. At this point, it can be seasoned with salt to taste, if desired. Set a strainer (colander) atop a large bowl, pitcher or another pot, and carefully pour the broth and bones into it. The strainer will catch all the bones and other bits, allowing just the broth to collect in the container beneath it.
To store the broth, I find it very convenient to freeze it in ice cube trays and keep it in zip-lock bags in the freezer. Sometimes, I also freeze broth in quart zip-locks. I find the frozen cubes of broth much easier to work with, though.
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