SOUTHERN BUTTER BEAN SOUP

This is my favorite bean soup. In the south we called them "Butter beans." I don't know why except they melt in your mouth like butter plus I liked a pat of butter on them before serving. This is very good for you, economical, and a fibrous food toward weight-loss. SHERM'S ORGANIC RECIPES] BUTTERBEAN SOUP sherm197@aol.com
Date:	Sat, Aug 20, 2011 6:10 pm Ingredient's:

1. One-quart fresh or frozen, butterbeans, Depending on the size of your family) Or,for a smaller batch; use 1/2 small package of dry butterbean. (These are the largest “white beans” on the legume shelf at your grocery store.) They may not be called “butter” beans on pkg. they are the larges white beans on the shelf.
2. Flavor; with butter substitute (such as, Butter Buds), or garnish with butter before served.
3. Flavor: with ½ Tbs. chicken bouillon, stock, cream of chicken soup-which needs to be added at the end of the cooking or,(The south uses ham hocks in the pot or add the flavor).

Use just one ham hock and freeze the rest for another time.
4. 1/2 tsp. Salt (Taste) at end of cooking)
5. Water
Crock Pot Method:

Place butterbeans, butter substitute, chicken bouillon to the water and cover in a small slow cooker.
Cook on high for 1 ½ hours.
Turn cooker to low and cook for another 2-3 hours or until butterbeans are tender. Add a small amount of additional water during cooking, if needed.
Cooked all afternoon, and check to see if they are too firm. I prefer the beans bit more soft with lots of soup.
(If you can get your hands on some fresh, green southern butter beans (not Limas!) Give this method a try.
Top of the stove method: Cook the ham hock until tender and begins to fall off the bone. Cool; Later, take it out and separate the meat; adding small chunks back into the pot.

Also, add back the bone to give it rich flavor and take out before serving. Don’t over do the meat...no need to. It will have plenty of flavor with just one hock. The soup looks good with bits of pork floating in the soup.
Add the 1/2 package of beans to the broth and meat. (How much beans or meat depends on your family size,) with one glove of garlic and a small chopped onion. Cook all until completely done on medium heat.

(As a soup you could add can of chopped tomatoes.)
Serve with a salad and corn bread which makes it the "perfect protein."

Bone Meal, Ancient Remedy Come_Back

Paleo Diet: Use range fed bone meal or game you've hunted for the bone meal. Some bone meal is made for plants, others may have lead. This is suggestion for bone meal for our joints and many other ailment. It the best page I've fouind on this subject. Read the post: http://paleoleap.com/eat-this-bone-broth/

Conclusion

The old song – “Dem bones, dem bones, dry bones” – really got it all wrong. Bones aren’t dry at all; prepared properly, they’re one of the most nutrient-dense foods you can eat. And the price is right, too: think of how many bones we all throw out every week. Using those bones saves you a considerable amount of money, because it stretches a leg of lamb or a roasting chicken into not one, but two high-quality sources of protein and fat. All the gristly, unattractive odd bits get a new way to be useful, and you save significantly on the grocery bill: drink up!

SOUPING FOR DIET WEIGHT LOSSES

"Souping" for detoxing:
Dr Oz +Breakfast soup berries, kefir lime + chili powder
Soup can contains: grains, Brn rice, Quinoa, Buckwheat noodles.
Proteins; beans, tofu Veg. broth
Add to ingredients; mushrooms broccoli tomatoes , artichokes are the bases kale, spinach, or other choices. (No, cal. counting) http://www.pinterest.com/ptsherm/canning-preserving/
Even. Soups; Things such as apples, sweet potatoes cider vinegar i.e then puree them for evening soup
Diversity is the key; make it your own. 3 day soup plan (by Dr Oz.) Do his Corn soups, stews w/o meat or a bit just to taste/flavor.
I freeze Veg. and add to a base of soup This is a good blog.  http://www.doctoroz.com/article/dr-ozs-3-day-souping-detox-instructions
http://canninggranny.blogspot.com/2012/08/canning-vegetable-soup.html?m=1

WHOLE WHEAT DUMPLINS

Whole wheat dumplings is a healthy alternative to getting fiber that white noodles doest offer. They stretch the food when needed. They're great in can stews to make its serving to go further. Try using them with just vegetable soups or added to broths. They're a comfort food at best.
2 cups whole wheat flour (bakery flour or soft wheat flour is not so heavy. You can add 1/2 white unbleached flour)
1/4 cup margarine
1 tablespoon baking powders
1 cup milk
2 teaspoons salt (1 teaspoon of Poultry seasoning can be added - optional)
Pepper to taste (Parsley flakes can be added 1 tsp.)
Mix all ingredients and teaspoon in boiling broth and cover with lid until done, about 15-20 minutes on a gentle simmer undisturbed. If bigger dumplings are needed use a 1/8 ice cream scoop. Buy one, its an excellent tool for cookies and just the right amount for these dumplings.

*"Dinty Moore Beef Stew" has no preservative by Hormel
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14 DAY CABBAGE SOUP

DIET CABBAGE SOUP
3 green onion (onion)
1 green pepper (or kale)
1 stalk celery
1 whole tomato
1 zucchini squash
1 small head of cabbage
Topping: Green onion
Roast all the veggies; stir' and add olive oil to the bottom of pan. Bake until veggies are soft and have brown bits that will make a rich sauce. Add to boiling water in a med. pot. Take out the veggie you don't care for and sub. another ingredient for varation, or add a carrot etc., except the cabbage of course. This is a great cancer fighting soup. Make up for the week.
http://thompsonsorganicrecipes.blogspot.com/2011/01/creamed-kale-cancer-veg.html

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Asparagus Soup (Cancer Food)

Cream of Asparagus Soup (The herb for stomach, kidney stones, and cancer.) Click: http://earthsorganicnews.blogspot.com/2009/01/asparagus-cancer.html for more info.
Ingredients;
This is about amounts: A more method recipe...not exact... "about"
*¼ cup chopped onion
*4 pieces of carrots (optional)
*2 diced okra (thickens soups and a great stomach healer) Or, substitute 2 Tbs. Corn Starch-in cool cream or liquid.
*½ teaspoon salt and fresh ground pepper (Taste before adding, canned asparagus has salt.)
*Pint of heavy cream or half/half i.e. (add until opaque in color) ..................................
*Optional is the: 2 tablespoons of cornstarch to thicken it, add to a cooled liquid so not to lump than to the last part of the cooking)
*One can of "Giant" or "Stokers" asparagus and juice (substitute: fresh cooked asparagus in the same amount) (These brand are organic that's needed for healing and taste.)
Directions;
Caramelize onion, carrots, and okra until brown in medium pot.
Add in canned asparagus with juice and the cornstarch if used. Blend all with hand blender, or blender until its liquidifies; then to a slow boil until thick. The milk or cream will scorch if not continually stirred. (To thin it out just add in more milk or water.) (Left-overs if any just freeze and add as a base to other soups)
Garnish: Cut up some chopped tips and sprinkle on top if you started with fresh asparagus.
***Notes: The okra is a fantastic "soup thickener." (Herb or vegetable for the stomach.) Keep a frozen bag in freezer if you make many soups. The other benefit of okra is its an excellent stomach soother and brings the body back to alkaline. This is a stomach herb but known as a vegetable. The soup could be made without it.
I keep left over vegetable in plastic bags and always have left-overs for soups, but not more than three main ingredients makes a strong, flavorful, delicious soup. Too much in the pot ruins the brew. Only a few pieces of carrots will give more vitamins (carotene's),but not take over the focus flavor.
The cream will not raise blood sugar levels, if you do not have this problem just add milk (milk has natural sugars. There will be not as creamy flavor. Use organic butters (no fat-hormone or chemicals)
You can change the focus of the same blending of another main vegetable doing the same method then adding the process of the other ingredients.
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NAUVOO PIONEER POTATO SOUP

NAUVOO POTATO SOUP
(pioneer recipe)
8 cubed potatoes
1 qt. milk
salt and pepper to taste
1 Tbs. butter
1/2 cup flour
1 egg well beaten
1/4 cup milk
Boil potatoes until soft. Drain. Add milk and beat thoroughly, season to taste. Work butter into flour, egg and milk. Drop by spoonfuls into hot soup. Cover pan and cook about 10 minutes. Serve at once. Serves 4
Variation: add TVP bacon bit or etc.
DANISH DUMPLINGS
1/4 CUP MELTED BUTTER
1 CUP WHITE OR WHEAT flour or, BREAD
2 EGGS
1 CUP HOT BROTH OR Liquid
Stir all together and cook in a pan until thickened. Cool slightly and add 2 eggs, one at a time beating until a dough forms. Salt and pepper to taste. Do not boil. Dumplings are done when the float to the top of the soup. Drop by spoonfuls into hot soup. (I've seen this done with white bread instead of using flour.)
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WON TON SOUP

A long time ago, I got this recipe from weight watchers its slimming and has a very nice. My kids loved it. Don't over cook the won tons. I've done it several times as they will fall apart. The wrapper will give you direction on how to wrap and seal them with water. There's several ways to do so. Also check on google's "images" then, type in "won ton soup." They're pictures and many other soup recipes. I'm satisfied with this one. You could make this vegetarian if you used meat substitutes found in grocery's or use tofu. Make the soup up and freeze, and the frozen chopped spinach, then later add the fresh won ton chicken or pork later.

1 Package of Won Tons (20) 3x3 inch squares (read directions)

2 ounces of cooked ground pork or, (ground chicken add sausage seasoning)

1/4 cup chopped scallions (green onions)

2 teaspoons teriyaki sauce or soy if you don't have it.

1/2 teaspoon corn starch to thicken the broth (mix with the water first)

1/4 teaspoon ground fresh ginger

Chop all small enough to go into the won ton wrapper's easily. Save scallions and/or mushrooms for the broth.

...............

Soup

2 1/4 quart water (divide)

3 packets of instant chicken broth and seasoning mix, Or, organic chicken broth, or ("Better Than Bouillon" brand of turkey base follow direction on jar. Expensive, but goes a long ways and is more natural than the instant chicken broth, an excellent stock.)

1 cup shredded spinach

1/4 cup thinly sliced mushrooms (or, another veg. such as celery which always is a natural salt, i.e.)

Make the broth up with half the water then add the other half of the boiling water with chopped spinach, mushrooms to the water. Add the stuffed won tons last min or two and serve immediately.

LAMB STEW

The idea is to use meat sparingly here because lamb has such a strong flavor. Many don't know that Swiss chard and lamb goes go well with each other and has a unique flavor. It's a great soup for spring when lamb is in season. All my recipes are using organic vegetables when available. If you make this thicker it can be used as a stew of course.
http://earthsorganicnews.blogspot.com/2008/09/history-of-eating-meatbible-ref.html
A Great Lamb Soup (Very simple to tastes so good)
1 Lamb Chop (For Flavor) Brown and salt and pepper it. Add it to; To season or flavor the soup. 4 diced potatoes
After the above is done in 2 quarts. of water, add;
Chopped Swiss Chard (Medium amount)
Cream of Celery i.e. soup (add last minute)
This soup tastes even better the next day. It has nice flavors.