Archive for Soups and Stews

Bachelor Portobello Mushroom


Portobello Mushroom
Garlic/Olive Oil Crushed
Butter, organic
Marinara Sauce (you can use the recipe from Day 2)

Tip: If you want to buy sauce instead of making it, look for a brand that has no sugar, high fructose corn syrup, “Natural Flavors”, etc… (It must be just tomatoes, garlic, onions, salt, water, etc…) Copollo Brand is an example of a ‘clean’ sauce.

Directions: Medium Heat- Portobello Mushroom in pan for 5 minutes per side. Add Marinara Sauce over Mushroom in pan and put over low heat for a couple of minutes.

Saturday Vegetable Soup

(Makes about 6 servings)


2 boxes Pacific Natural Foods brand Organic Vegetable Broth (8 cups)
1 – 16 oz. bag 365 Organic brand frozen organic vegetable blend (includes broccoli, cauliflower, carrot, green bean, & bell pepper)
1 – 10 oz. bag Cascadian Farm Organic brand frozen Chinese-style stir-fry blend (includes green beans, broccoli, carrots, red peppers, onions, mushrooms, & bamboo shoots)
4 cloves of organic garlic, minced (optional)
1/2 large organic onion, diced
1/2 organic green pepper, diced
1 bunch organic celery, diced
4 tbsp. organic, unsalted butter
Sea salt or Herbamare

Directions: Chop up the onion, green pepper and celery. Set aside in a bowl. In a large skillet, place butter over medium/high stove and heat until completely melted. Add the chopped onion, green pepper, and celery and sauté until soft. Sprinkle sea salt over the contents to taste. Stir in a splash of vegetable broth and lower heat to simmer. In a large slow cooker, add both bags of frozen vegetables. Pour 1 box of vegetable broth over the frozen vegetables (don’t worry that the broth doesn’t completely cover the vegetables). Add the contents of the skillet to the slow cooker. Pour in the remaining box of vegetable broth. Set the slow cooker to high stirring occasionally. Cook for about 2 hours or until vegetables are softened. DO NOT OVERCOOK