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Healthy Alternative Soup

Lentil Soup

In a large pan mix:
2 cups dry lentils
8 cups water

1 medium onion, chopped
1/2 cup diced celery
2 cloves garlic, crushed
2 T olive oil
2 bay leaves
3/4 teaspoon oregano
1/4 cup parsley, chopped

Cook 20 minutes.

Then add:
2 medium potatoes, peeled and cubed
2 cups baby carrots or diced carrots

When lentils are soft, add:
1 teaspoon salt, or to taste

1 14 oz. can tomatoes, chopped
3 T tomato paste

Cook 10 more minutes.

Serves 10.

Greek Lentil Soup (Fakes)

2 cups red lentils
1/4 cup olive oil
2 lg. cloves minced garlic
2 med. onions, minced
2 large carrot, chopped
2 large stalks celery, chopped
8 cups vegetable or chicken broth
1 pinch dried oregano and dried basil
1/2 tsp. cumin
1 pinch crushed dried rosemary
2 bay leaves
salt & pepper to taste
extra-virgin olive oil, for drizzling
fresh lemon juice to taste (about 2 – 3 Tbsp.)

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, basil, and pinch of rosemary; cook for 2 minutes.

Stir in lentils, and add broth.  Bring to a boil. Reduce heat, and simmer for at least 1 hour and 10 minutes.  When ready to serve, stir in lemon juice (optional – I never do), and season to taste with salt and pepper and possibly more cumin, according to taste.

Quick’n Hearty Vegetable Barley Soup

3/4 lb. Organic ground beef or turkey burger
1/2 c. chopped onion
1 clove garlic, minced
5 c. beef broth + 2 cups water (no msg)
One 14-1/2 oz. can diced tomatoes, undrained
3/4 c. Quick Quaker barley (find by rice in grocery store) or raw barley
1/2 c. sliced celery
1/2 c. sliced carrots
1/2 t. dried basil, crushed
1 bay leaf and salt & pepper to taste (2 T. salt, 1/2 t. pepper?)
1-(9oz) pkg. frozen mixed veggies

In 4-quart saucepan or Dutch oven, brown meat. Add onion & garlic; cook until onion is tender.  Drain. Stir in remaining ingredients except frozen veggies.

Cover; bring to a boil.  Reduce heat; simmer 10 min., stirring occasionally.  Add frozen veggies; cook about 10 more minutes, or until veggies are tender. May add more water if soup becomes too thick upon standing.

8 to 10 - 1 CUP SERVINGS

For freezing: cool soup completely.  If the consistency is thick enough, divide into gallon-size freezer bags. Label.

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