Cuban Black Beans with Chicken and Kale

Tuesday, February 16th, 2016

Black BeansWarm up with this fantastic and filling soup! Chicken, black beans, kale, salsa….yum! (more…)

Lemon Chicken Artichoke Soup

Thursday, May 21st, 2015

ArtichokesSuper easy to prepare! This recipe uses pre-made ingredients, so all you have to do is add all the fixins’ to your slow cooker and let time take care of the rest. Enjoy! (more…)

Sweet Potato Bisque with Veg

Sunday, January 25th, 2015

Sweet Potato BisqueIt’s soup month! Keep it simple by using a few prepackaged items in this recipe! (more…)

Cinco de Mayo Soup

Monday, May 5th, 2014

cinco de mayo soup | HMR Clinic RecipeCinco de Mayo is a day of colorful celebration. Take an easy path to hosting a fiesta with a classic five ingredient Mexican soup, Sopa de Pimientos. Roasted red bell peppers and tomatoes give the soup a deep and satisfying flavor. Toppings change up the flavor and create an entrée that has color and character. Serve this soup warm or cold. Top the soup with cooked seafood, rotisserie chicken, chopped boiled eggs, grated low-fat cheese or beans. Add roasted corn and diced celery, cucumber, jicama, onions or herbs. (more…)

Risotto Soup

Thursday, March 6th, 2014

Risotto SoupUse the Mushroom Risotto and HMR 500 Chicken Soup together for this creamy soup recipe! Add a few roasted red peppers, some mushrooms and touch of seasonings and your meal is ready in no time. (more…)

Lentil and Leek Stew with Warm Spices

Monday, February 24th, 2014

Lentil and Leek Stew

Butternut Squash with lentils is a pairing that is perfect in fiber, protein and nutrients. Lentils are one of the few members of the legume family that when dried do not require pre-soaking. Cooking time is usually within 30 minutes or so. You can use pre-cooked, vacuum packed lentils or canned as well for a shorter cook time. Butternut squash is available pre-cleaned, peeled and cubed. If you decide to start with a fresh squash, pick a heavy squash (not stored on the shelf for too long) that is unblemished, with a smooth, hard skin. Cut 1 inch from both ends of the squash (so that it can stand up on a cutting board without rolling), peel the skin with a sharp, sturdy vegetable peeler, cut in half lengthwise and scoop out the seeds with a grapefruit spoon. Cut the peeled flesh into 1 inch cubes. (more…)

Lentil Stew with Red Potatoes and Greens

Saturday, February 8th, 2014

Lentil StewLentils are a member of the legume family that when dried does not require pre-soaking. Cooking time is usually within 40 minutes. You can use pre-cooked, vacuum packed lentils or canned as well. Any choice will be a chewy, satisfying spoonful of earthy sweetness. (more…)

Miso Soup

Monday, November 11th, 2013

Miso Soup | HMR Clinic RecipeWarm up with a bowl of Miso Soup! It’s easy to make…just add some veggies and tofu to pre-made soup broth. (more…)

Stone Fruit and Melon Gazpacho

Thursday, July 18th, 2013

Stone Fruit and Melon GazpachoThink of a refreshing sweet-tart flavor, creamy cool texture and golden-pink summer color. Now think of the best way to use summer stone fruits (white or yellow peaches and nectarines, plums, apricots) that are a bit too soft and ripe to enjoy without juicy fingers and chins. Now, combine them with refreshingly ripe, ripe melons. It’s fresh fruit soup! A spoon-able fruit salad! A blender is all you need to combine this liquid salad, and it is a drinkable treat for picnics. (more…)

Peruvian Corn Soup

Wednesday, June 19th, 2013

Peruvian Corn Soup RecipeThink of your favorite meat and bean chili with cheese. Now imagine what it might be like in Peru. The ingredient list is long but frozen, canned and pre-cut products make this Peruvian style “chili” simple. Lima (as in the Peruvian capitol city) beans and corn make the base. Chicken is primarily for flavor and protein enhancement. Meat lovers can substitute ground turkey breast. Vegetarians can choose seasoned meat substitute “crumbles” for a meaty texture or enjoy the vegetables alone. (more…)

Black Bean Soup

Thursday, May 2nd, 2013

Just a few simple ingredients from Trader Joe’s and you have a super filling and tasty meal! (more…)

SoCal Market Soup

Wednesday, January 30th, 2013

SoCal Market SoupSoup making requires a few essential principles. The first is to season at the start and adjust as you go. Most soups begin with a chopped onion, shallot, leek or combination in a bit of oil. Perhaps you add garlic, celery or chopped celery root at this time. Sprinkle the spices over these and stir. Be careful not to scorch the veggies and spice. The flavorings grow richer and bolder as you simmer along. Then you can add liquid such as broth, water, etc. (more…)

Spanish Garbanzo and Spinach Soup

Wednesday, September 19th, 2012

The Spanish appetite craves this fish and bean stew like our American appetite loves chili. Potaje de Garbanzos y Espinacas, from the Madrid region, is enjoyed countrywide in four star restaurants and neighborhood tapas bars alike. The classic ingredients of fish, beans and dark green leafy spinach are earthy, rich and perfectly balanced. The stew is traditionally made with bacaloa, a salted and dried cod. The fish is soaked in water for hours then drained to leach salt before adding it to dishes. Still, the salt content remains quite high. (more…)

Green Gazpacho

Thursday, July 26th, 2012

Gazpacho is a classic Spanish summer soup that celebrates seasonal summer tomatoes – yellow, green, brown heirloom, beefsteak or whatever looks best – for its refreshing texture and flavor. Although this summer soup is usually red, we have focused on the current crop of green veggies just for fun and a little extra healthy chlorophyll and folate. In keeping with the green theme, there are many green tomato varieties to select. One great choice is Kumato, a Spanish variety that is carefully cultivated to preserve favor integrity. (more…)

Irish Split Pea Soup

Monday, March 19th, 2012

Saint Patrick’s Day does not require corned beef and cabbage for authentic celebration. This basic country soup is adapted from a cookbook from County Kerry Ireland. Usually, classic split pea soup includes ham hocks or bacon. For a smoky flavor and meaty texture I added tofu-based meat substitute. I find this thick, chewy and hearty soup to be “meaty” enough without animal protein. Either way… your healthy table is ready to serve an Irish treat with high protein, high fiber and garden fresh “green “flavor! (more…)