collard, cabbage soup (lamb optional)

Serves 4 Meals (8 appetizers)
You'll need: 4 Organic Carrots (loosely chopped), 1 Yellow Squash (loosely chopped), 4 Green Onions (diced), 1/2 white onion (thinly sliced), 1 Tbsp diced garlic, 2 Tbsp butter and 2 Tbsp Olive Oil (see other ingredients to add at 30 minute mark)

How to make: Saute ingredients above, in a Dutch oven, on med heat for 10 minutes.
Add the following additional ingredients to the Dutch oven: 4 cups beef broth (or use veggy or chicken broth), 4 cups water, 1 cup dry white wine, 1/3 head of green cabbage (chopped), 2 cups green collards (chopped), 8 button or crimini mushrooms (quartered), 3 sage leaves (finely diced), 1 tsp salt and 1 tsp pepper, 1/2 tsp ground cumin, 1/2 tsp ground coriander How to make: Reduce heat to low for 60 minutes, and cook with lid on. Stir every 20 minutes. If you want: Cook 1/2 pound of ground lamb in saute pan w/ 2 Tbsp olive oil for 4-5 minutes. Drain meat. Add meat to Dutch oven.
At 30 minute mark, add these additional ingredients:
1/3 cup of uncooked couscous, 1/4 cup pine nuts, 1/2 cup shredded parmesan cheese.
Spoon soup into serving bowls and sprinkle w/ additional parmesan cheese. Serve with thick bread slices.

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