Warm Bowls

Soups

Beef and Potato Soup

A bowl of beef and potato soup in a blue and white patterned bowl, with chunks of beef, potato, and jalapeño in a rich tomato broth

Ingredients

  • 2 lbs organic chuck stew beef
  • 2 large organic Idaho/yellow potatoes
  • 2 organic jalapeño peppers
  • 3/4 cup organic yellow slow-cooking lentils (found in Mediterranean supermarkets)
  • 1 can organic small tomato paste
  • 1 large organic white or yellow onion
  • 3 tbsp organic extra virgin olive oil
  • 4 cups boiling water
  • Salt and pepper, to taste

Instructions

  1. 1

    Cut the excess fat off the meat and set aside.

  2. 2

    Add the olive oil to the pot and place over medium-low heat.

  3. 3

    Add the chopped onions to the pot, stirring occasionally, until golden.

  4. 4

    Add the meat, salt, and pepper to the pot, cover, and let the meat cook thoroughly.

  5. 5

    While the meat is cooking, peel and cut the potatoes into 1-inch squares. Place them in a bowl of cold water, making sure the water fully covers the potatoes.

  6. 6

    In a separate bowl, empty the entire can of tomato paste and mix with 1 cup of boiling water until well blended.

  7. 7

    Once the meat is completely cooked, add 3 cups of boiling water to the pot, along with the yellow lentils.

  8. 8

    Remove the potatoes from the water and add them to the pot, along with the jalapeño peppers.

  9. 9

    Add the tomato mixture to the pot and stir well.

  10. 10

    Keep the pot on medium-low heat until all ingredients are cooked through. You may add more boiling water to reach your desired consistency.

Notes

  • Leaving the jalapeño peppers in for a prolonged time will make this soup spicier. You can leave them in to enjoy the heat, or remove them once they're fully cooked for a milder soup.
  • Recommended for fall or winter, as it's a hearty soup.
  • My family loves this soup with baguette bread and a mixture of fresh herbs, washed and chopped in advance, served in a large bowl.

Treedah (Cold Yogurt, Herb & Cucumber Soup)

A refreshing summer cold soup.

Photo coming soon

Ingredients

  • 1 medium container organic plain low-fat or whole milk yogurt
  • 1 organic jalapeño, washed and chopped into small pieces
  • 1 organic slicing cucumber, washed, peeled, and grated
  • 1/2 bunch organic cilantro, cleaned, washed, and chopped
  • 1/2 bunch organic dill, cleaned, washed, and chopped
  • 1/2 bunch organic mint, cleaned, washed, and chopped
  • 1/2 bunch organic basil (preferably purple basil or Persian basil), cleaned, washed, and chopped
  • 1/2 bunch organic Persian leek, cleaned, washed, and chopped
  • 1/2 bunch organic tarragon, smaller stems removed from the thicker main stem, washed and chopped
  • 3-4 cups cold water
  • Salt, to taste

Instructions

  1. 1

    In a blender, empty the yogurt, add salt and some of the water, and blend well.

  2. 2

    Transfer the yogurt to a large bowl and add the grated cucumber and all the chopped herbs.

  3. 3

    Add more water or ice to reach your desired consistency.

Notes

  • Chop all the herbs finely — it makes this cold soup much more enjoyable to eat.
  • This soup needs a good amount of salt to keep it from tasting bland.
  • This refreshing cold soup is traditionally eaten with bread.