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Issue 75: Soup's On!

Red Meat Chili
  8 servings

1 1⁄2 lbs. ground chuck, venison or buffalo
48 oz. tomato juice
1 onion, chopped
3 cans kidney beans, drained
1 can Italian style diced tomatoes
chili powder
salt and pepper to taste

Brown meat in a skillet. In a large pot, bring tomato juice, chopped onion, drained kidney beans, and diced tomatoes to a boil and then turn down to simmer. Add browned meat after it has been drained. Add chili pepper, salt and pepper to taste. Cook on low for 30 minutes.

By: Nicki Rubin

Miso Soup
6-8 servings

1 1⁄2 quarts homemade fish stock or filtered water
4 tablespoons soy sauce
3–4 tablespoons miso
1 onion, sliced
1⁄2 green or Chinese cabbage, coarsely shredded
2 tablespoons fish sauce (optional)

Bring stock to a boil, skim and whisk in miso. Add remaining ingredients and simmer gently until vegetables are soft.

By: Sally Fallon, author of Nourishing Traditions

Tomato Basil Soup
  2 servings

1 medium onion, halved and sliced
1 tablespoon olive oil
2 large cans of diced tomatoes
4 cups chicken broth
1 clove garlic, minced
1⁄2 cup fresh basil, chopped
2 teaspoons balsamic vinegar
1⁄2 cups heavy cream (optional)

In a heavy bottomed pan, sauté onions and garlic in oil over medium high heat until soft, being careful not to burn garlic. Add tomatoes, basil, chicken broth, and salt  and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. In a blender, puree the mixture and then strain back into a clean pot. Heat soup and add balsamic vinegar and heavy cream (optional).

By: Jason Longman of Atlanta


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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