St Josephs Vegetables Recipes

ST. JOSEPH'S DAY SOUP

Steps:

• Place the chickpeas and both beans in a large bowl, add water to cover by several inches, and refrigerate for several hours or overnight; drain.
• In a large pot, combine the chickpeas and beans, add cold water to cover by 1 inch and bring to a simmer. Cook for 1 hour, adding more water if needed. Add the lentils, split peas, fennel, tomatoes, onion, olive oil, and water to cover as necessary. Cook for 1 hour more. Add the greens and salt and pepper to taste. Cook for 30 minutes, or until the soup is thick and all of the legumes are tender. (The fava beans and split peas will break apart and thicken the soup.)
• Just before serving, heat the oven to 400 degrees F. Toss the bread cubes with the oil and spread them in a single layer in a roasting pan. Bake, stirring once, until toasted and crisp, about 10 minutes.
• Spoon the soup into serving bowls. Sprinkle the croutons on top.

ST.JOSEPH'S MIRACLE SOUP

Steps:

• 1. Cut vegetables in medium size pieces,cover with water,let come to a boil(add soup mix and any other herb seasonings you like now),after boilinng 10 minutes,lower heat to simmer till vegetables are tender.

ST. JOSEPH'S VEGETABLES

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Melt 2 tablespoons of the butter with the olive oil in a 14-inch skillet or 5 quart pot, preferably nonstick, over high heat. As soon as the butter begins to sizzle, add all the vegetables, seasoning mix, and garlic. Stir well, then cover and cook, uncovered to stir and scrape the bottom of the pan frequently, for 4 minutes. You will see that the vegetables color is a little brighter and their texture is somewhat more tender, and the fragrance is crisp and earthy. Continue to cook, still uncovering to stir and scrape, until the vegetables begin to brown, about 4 minutes longer. Now the fennel will be wilted, transparent and tender, and the bottom of the pan will be dry. At this point the vegetables are partially cooked, but still retain some of their crunch. Add the tomato sauce, stir, re-cover and cook, uncovering every 2 or 3 minutes to stir, scrape and check to be sure the mixture is not going to scorch. Do this just until the vegetables are pasty and thickly coated with sauce, and the liquid has evaporated, about 7 to 8 minutes. If you feel that there might be a risk of over-browning, then lower the heat slightly. Add the stock, brown sugar, and the remaining 2 tablespoons butter. Stir very well and cook just until the butter is thoroughly melted into the sauce and the vegetables are tender, except for the celery which should still have a little crunch, about 2 to 3 minutes. Serve over hot pasta.