Recipes
There are so many amazing recipes here in Boulder County! We are excited to share a few we love. If you would like to contribute, or if you would love to teach a class, please reach out: info@slowfoodboulder.org
Italian Barley Soup in a jar
1 C pearled barley 1/2 C dried tomatoes
1/2 C dried carrots 1/2 C dried kale
1 T dried onions 1 T dried minced garlic
1 tsp celery salt 1/2 tsp salt & pepper
2 T dried basil 1 T dried oregano
1 T dried parsley flakes 1 vegetable bouillon cube
*Additional ingredients, though not required:
Parmesan cheese, parmesan rind
To make soup:
Unwrap bouillon cube
Add 6 cups of water, bouillon cube and contents of dried soup into a large pot. Bring to a boil over medium heat, cook for 20 minutes
Add Parm rind, if applicable. Cook for 10-15 additional minutes
Season to taste
Serve with grated parmesan cheese
Coconut Curry Lentil Soup in a jar
2/3 C orange lentils 2/3 C green lentils
1 T curry powder 1 T dried minced garlic
2 vegetable bouillon cubes 1 small dried chili pepper
*Additional ingredients – 16 oz can full fat coconut milk
To make soup:
Remove wrapper from bouillon and add all ingredients to a medium/large stock pot, along with 4 cups of water
Boil over med-high heat for 20-40 minutes (taste for doneness)
Season with salt and pepper to taste (and curry, if you need more spice)
Discard chili pepper before serving
Chicken Noodle Soup in a jar
1 T chopped onion 1 T dried minced garlic
1 bay leaf 1/2 tsp dried rosemary
1 tsp dried sage 1/2 tsp dried thyme
1 tsp celery seed 1 tsp salt & pepper
1 chicken bouillon 2 C noodles
*Additional fresh ingredients
1 diced carrot, 1 diced celery stalk
To make soup:
Sauté carrot and celery in 1 T oil until tender, about 5 minutes
Unwrap bouillon add it to the stock pot, then add remaining ingredients with 3 C of water
Bring to a boil, reduce heat to medium low
Cook for about 10 minutes, until noodles are tender. Season to taste
5 Bean Soup in a Jar in a jar
1/3 C dried pinto beans 1/3 C green peas
1/3 C black beans 1/3 C great northern beans
1/3 C kidney beans 1 T dried chopped onions
1 tsp garlic powder 1 T oregano
1 bay leaf 1 T dried rosemary
1 tsp salt & pepper 1 vegetable bouillon
½ tsp – 1 T dried chili powder (depending on your taste)
*Additional Ingredients – 16oz diced tomatoes
To make soup:
Rinse beans, first and place into a large stock pot
Fill pot with water to 1” about beans. Boil over high heat and remove from heat for 1 hour
Drain and rinse beans, then return to stock pot. Add spice packed and can of tomatoes with 6 cups of water
Bring to a boil, then simmer and allow to cook for 60-90 minutes