The Louisville Chef

This is a wonderful hearty soup and vastly better than what you would get in your average Chinese take away. 
The only down side, is that it does take some time to pull all the ingredients together, so I like to make a double portion, so I can enjoy it the next day. If you don’t want leftovers, then just cut the recipe in half. 
This recipe is an adaptation of a recipe by Betty Foo, so let me give credit where it’s due. I wanted to make it vegetarian and if you omit the eggs, it will be 100% vegan. It’s very healthy and perfect if you're feeling under the weather.

A few ingredients, dried lily buds (sometimes referred to as "flowers"), dried black fungus(wood ears) and dried shiitake mushrooms will likely require a visit to your local Asian grocery, but once you buy the dried ingredients, they will keep very well in a glass container in the cupboard.
Ingredients
1/2 cup dried Lily Bulbs, soaked and then the tough end removed, discarded and bulb sliced in half.  1/2 cup dried B…

Sometimes a simple vegetable soup is just what you want. Sadly, most store bought versions are packed with salt and other ingredients you really don't want.

Here is my very simple recipe and I'll share my secret ingredient. The intensity of this soup is perfectly enhanced with a tablespoon of Red Boat Fish Sauce. If your vegan or vegetarian, then just omit it, or substitute it with some ground dried porcini mushrooms.


This is the perfect time for pulling out your cast iron pot or Le Creuset pot. The key to making this soup into something amazing is cooking it low and slow.



Ingredients

4 Tbsp Extra Virgin Olive Oil
1 Onion, chopped
1 cup of Celery, chopped
3 cloves of Garlic, chopped
1 tsp Sea Salt
Freshly ground Black Pepper
1/2 tsp Thyme
2 Bay Leaves
1/2 Tbsp Chili Flakes
3 cups of organic frozen mixed Vegetables. I like the carrot, peas, green beans and corn mix.
1 24 oz can of Fire Roasted Muir Glen Diced Tomatoes
1 28oz box of low sodium Vegetable Broth
1 can of Beans, your choice, draine…