Open Harvest Recipes

Black Bean Chipotle Soup

• 1 chipotle pepper
• 1 cup boiling water
• 1 1/2 cups onions, diced
• 3 cloves garlic, minced
• 2 Tablespoons water
• 1 teaspoon ground cumin
• 1 28-oz. can diced tomatoes
• 4 cups black beans, cooked (2 16-oz. cans)
• 1/4 cup fresh cilantro, chopped
• 1 cup water
• 1/4 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt

Cover chipotle pepper with boiling water, set aside. In a soup kettle, sauté onions, and garlic in water with cumin, about 5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer. Remove stem from pepper. Puree chilpotle pepper and liquid in food processor or blender. Add to soup. Simmer 5 minutes. Serve.

Black Bean Cuban Soup

• 1 small onion, chopped
• 1/2 cup celery, chopped
• 1 small jalapeno pepper, seeded and diced
• 2 cloves garlic, minced
• 2 Tablespoon olive oil
• 1 pound dried black beans, sort and soak overnight
• 8 cups vegetable broth*
• 1 medium yam, peeled and chopped
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/4 cup dry sherry (optional)
• Sour cream and cilantro for garnish

Sauté onion, celery, jalapeno and garlic in olive oil for 2 minutes. Drain beans. Add all remaining ingredients to a crock-pot and cook on low 4 to 6 hours, or until done. Or, simmer on stovetop 1 to two hours or until beans are done. Garnish with sour cream and cilanto.

Easy Soybean Vegetarian Chili

• 1 cup bulgar wheat
• 2 15-oz. cans soybeans
• 1 28-oz. can ground tomatoes
• 1 48-oz. can tomato juice
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 3 Tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/4 teaspoon cayenne (35,000 heat units)

In a large kettle, combine all ingredients. Bring to a boil. Reduce heat and simmer 2 hours. Serve. This is even better on the second day.

Fire Roasted Red Bean Chili

• 1 1/2 Tablespoons olive oil
• 1 large onion, diced
• 1 or 2 jalapenos, seeded and minced
• 1 Tablespoon garlic, minced
• 1-28 oz. can fire roasted tomatoes
• 2 Tablespoons chili powder
• 1 Tablespoon cumin, ground
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper, ground
• 1/8 teaspoon cayenne pepper
• 1-15 oz. can red beans
• 1 teaspoon sea salt

In a medium stockpot, heat oil over medium heat. Add onions, jalapenos, and garlic. Sauté until softened. Add tomatoes and spices. Bring to a boil, reduce to simmer for 15 minutes. Add red beans and salt. Cook an additional 15 minutes.

Gypsy Stew

• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 cups sweet potatoes or carrots, chopped
• 1 stalk celery, diced
• 1 cup tomatoes, chopped
• 1 red pepper, diced
• 1 bay leaf
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 1/2 teaspoons basil, dried
• 1 teaspoon sea salt
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1-15 oz. can garbonzo beans
• 6 cups vegetable broth*
• 2 Tablespoons tamari

In a large soup kettle, sauté olive oil, onions, garlic, sweet potatoes or carrots, and celery for 5 minutes. Add tomatoes, pepper, spices and beans. Simmer 15 minutes, covered. Add vegetable broth and simmer another 10 minutes or until vegetables are tender, but not mushy. Stir in tamari. Serve.

*Vegetable broth can be made by combining 6 cups water and 3 Tablespoons vegetable broth powder.

Healing Miso Soup

• 1/2 ounce shiitake mushrooms, dried
• 1 cup boiling water
• 1/2 yellow onion, chopped
• 1 Tablespoon garlic, minced
• 1 Tablespoon fresh grated ginger
• 1/2 cup boiling water
• 1/2 # daikon, sliced into half moons
• 1/2 # turnips, sliced into half moons
• 2 quarts boiling water
• 2 Tablespoons vegetable broth powder
• 1/4 teaspoon cayenne
• 1/2 # tofu, cubed
• 1/2 cup red miso
• 2-3 cups kale, sliced into thin strips

Boil 10 cups water. Pour 1 cup of the boiling water over the dried mushrooms. Set aside. In a large soup kettle; simmer onions, garlic and ginger in 1/2 cup of the boiling water until soft. Add sliced vegetables, 2 quarts boiling water and vegetable broth powder. Slice the mushrooms and add to vegetables along with mushroom broth. Simmer until vegetables are tender. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add kale. Bring to a boil for 15 seconds. Remove from heat. Serve.

Lentil Stew

• 1 cup carrots, sliced into 1/2 moons
• 1 cup celery, diced
• 1 cup yellow onion, chopped
• 4 cloves garlic, minced
• 1 Tablespoon canola oil
• 2 cups lentils, picked and rinsed
• 4 teaspoons brown rice vinegar
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons dried marjoram
• 2 teaspoons dried basil
• 1 teaspoon sea salt
• 2 quarts water
• 1/2 cup parsley

Sauté carrots, celery, onions and garlic in canola oil about 10 minutes. Add lentils, vinegar, pepper, marjoram, basil, salt and water. Bring to a boil, reduce heat and simmer 1 1/2 hours, until lentils are tender. Add parsley. Simmer 15 minutes more. Serve.

Mushroom Barley Soup

• 1/2 cup raw hulled barley
• 8 cups vegetable broth*
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 lb mushrooms, sliced
• 1 Tablespoon butter or soy margarine
• 1/2 cup dry red wine
• 1/2 cup tamari or shoyu (soy sauce)

Simmer barley in vegetable broth about 45 minutes, until tender. Sauté onions, garlic and mushrooms in butter until tender. Add to barley broth. Add wine and tamari. Simmer 10 minutes. Serve.

*Vegetable broth can be made by combining 8 cups water with 1/4 cup vegetable broth powder.

Salmon Chowder

• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/4 cup green or red pepper, chopped
• 1 clove garlic, minced
• 1 cup potatoes, diced
• 1 cup carrots. sliced
• 2 Tablespoons olive oil

Sauté vegetables in olive oil for 5 minutes.

• 2 cups vegetable broth*
• 12 ounce can evaporated milk
• 8-1/2 ounce creamed corn
• 7-1/2 ounce can of salmon
• 1/2 teaspoon dill weed
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Stir in remaining ingredients. Simmer 20 minutes. Serve.

*Combine 1 to 2 Tablespoons vegetable broth powder per cup of water.

Vegetable Stew

• 2 Tablespoons butter, soy margarine, or oil ( canola or olive)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 - 3 celery stalks, sliced
• 3 large potatoes, diced into 1 1/2" cubes
• 5 cups water
• 3/4 teaspoon sage, dried
• 3/4 teaspoon marjoram, dried
• 3/4 teaspoon thyme, dried
• 3/4 teaspoon rosemary, dried
• 3/4 teaspoon sea salt
• 3/4 teaspoon black pepper
• 1 bay leaf
• 1/2 anise star
• 1 quart milk or soy milk
• 2 cups corn
• 2 cups peas
• 2 cups green beans

Saute butter, onion, garlic and carrots for 10 minutes. Add water, celery, potatoes, herbs and spices. Bring to a boil and reduce heat to medium. Boil gently 20 minutes, or until potatoes are tender. Add milk, corn, peas, and green beans. Cook over medium heat until it begins to bubble. Do not boil after milk is added. For thicker stew, scoop out 1 cup of potatoes, mash and stir back in.

Rosemary Feather Dumplings

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 teaspoons rosemary
• 1 egg, well-beaten
• 1/4 cup onion, chopped
• 1/3 cup milk or soy milk
• 2 Tablespoons butter or soy margarine, melted

Mix together dry ingredients. Combine wet ingredients. Stir dumpling ingredients together to make a stiff batter. Drop by spoonfuls into bubbling soup. Cover and steam for 20 minutes without lifting the lid.

Vegetarian Chili

• 2 Tbsp. olive oil
• 2 med. yellow onions, diced
• 4 stalks celery, diced
• 1 green bell pepper, diced
• 4 carrots, sliced
• 3 cloves garlic, minced
• 1/4 tsp. red chili pepper flakes
• 1/2 tsp. ground cumin
• 1 1/2 tsp. chili powder
• 1/2 tsp. oregano
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 2 cups tomato juice
• 3/4 cup bulgur wheat
• 28 oz. can tomatoes
• 15 oz. can kidney beans
• 15 oz. can pinto beans

Saute olive oil, onions, celery, bell pepper, carrots and garlic 10 minutes. Stir in spices. Saute 5 minutes more. Add remaining ingredients. Simmer 2 hours or longer.