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