Soups & Stews | National Health Association

Soups & Stews

Jambalaya Stew

I’ve left out the meat and seafood in this recipe, and kept in the onion, bell pepper, celery, beans and rice. This one-pot dish originated in Louisiana out of Spanish, African and French influence.... more

Yellow Split Pea & Butternut Soup

Butternut squash soups are traditionally very smooth, and a bit boring, in my opinion. This recipe adds some texture, with yellow split peas, onion and celery; and since squash and peas really soak... more

Cauliflower Bisque

This is a variation of the Broccoli Bisque adapted from and inspired by Mary McDougall. One day I was making it at TrueNorth Health, and all they had was unsweetened vanilla almond milk, and believe... more

Mushroom Chili with Cashew Sour Cream

This recipe replicates a classic take on chili, with minced mushroom, hearty ingredients, and potent seasoning. 4 cups diced onion 2 cups diced red bell pepper, seeded 3 cups diced green bell pepper... more

Rich & Thick Tomato Soup

Who doesn’t love thick, rich and delicious tomato soup? It takes me back to the days of my youth, when tomato soup came in a can. Berbere seasoning provides a great exotic flavor. 1 small onion,... more

Manhattan Potato Chowder

As colder temperatures hit, we love the comfort of a chowder. The spinach adds a nice splash of color and nutrients. So thick and delicious, it can be served as a soup or as a main dish over a grain... more

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