Authentic Pho Soup

A hearty, healthy soup

Ingredients

• 12 ounces lean beef sirloin, fat trimmed
• Sea salt and freshly ground pepper
• 1 large onion, halved
• 1 4-inch piece ginger, unpeeled, halved
• 3 cups beef broth
• 5 star anise pods
• 1 cinnamon stick
• 4 scallions
• 2 jalapeno peppers, preferably red and green
• 1/2 cup fresh cilantro
• 2 to 4 tablespoons fish sauce
• 1 cup fresh bean sprouts

Directions

1. Place a large pot over high heat
2. Tenderize the beef and season with salt and pepper
3. Sear the meat for 2 to 3 minutes per side, then transfer to a plate
4. Add ginger and onion to the same pot; cooking about 4 minutes
5. Add the broth, 3 cups water, star anise and cinnamon, reduce heat and simmer about 20 minutes.
6. Thinly slice the scallions and jalapenos 
7. Chop cilantro
8. Thinly slice the meat against the grain
9. Add the fish sauce to the broth and boil 5 minutes
10. Discard the star anise and cinnamon stick

To serve:  Pour broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion in a bowl; add noodles if you like.

  

Garden Fresh Cabbage Soup

INGREDIENTS

• 3 cups filtered water
• 4 garlic cloves, chopped
• 2 onions, chopped
• 1-2 heads of cabbage, chopped 
• 1 stalk tarragon (fold or tie with butcher string)
• sea salt (to taste)
• halal chicken flavored bouillon (to taste)
• fresh ground pepper (to taste)
• 1 tbs curry powder
• 1 tbs celery seed
• Olive oil

PREPARATION
Remove cabbage leaves from center and hard stalks.  Rinse, then soak in lukewarm water.  Place soup pot on flame and heat on medium for 4 minutes.  Add olive oil and saute onion until tender.  Add garlic and saute an additional 3-4 minutes (do not burn).  Add curry powder and celery seed cooking for one more minute.  Add water, salt and bouillon.  Add cabbage leaves and top with fresh pepper.  Drop the tarragon bunch in.

Cook on high for about 20 minutes then reduce heat and simmer on low for an additional 20-30 minutes.  Remove the tarragon bunch.  Serve and enjoy this delicious and nutritious soup!  

Ramadan’s Seafood Gumbo featuring New Africa Chicken Sausage

Ingredients

• 1 cup all-purpose flour
• ½ cup extra virgin olive oil
• 1 cup chopped celery
• 1 lg. green pepper, chopped
• 2 cloves of garlic, chopped
• 2 – 12 oz. pkgs. Tayyib brand large halal chicken sausage links
• 3 lbs. Crescent halal boneless, skinless chicken breasts and thighs
• 12 oz. package crawfish tails
• 3 – 6 oz. cans chopped clams
• 3 - 6 oz. cans white crab meat
• 1 lb. crab legs (optional)
• 2 lbs. large (40-60 count) cooked shrimp
• 2 – 1 lb. packages frozen chopped okra
• 2 – 14.5 oz. cans diced tomatoes
• 4 bay leaves
• 1 tbsp. sugar
• 1 tbsp. sea salt
• 2 tbsp. red pepper flakes
• 2 tbsp. Cajun seasoning
• 1 tbsp. gumbo file powder
• 1 tsp. paprika
• 2 cups long grain rice
• 6 quarts of water (more if needed)
• Non-stick cooking spray

Preparation

1. In a 16 quart stock pot, boil chicken breasts and thighs along with celery, onions, and green pepper in 3 quarts of water until chicken is no longer pink inside. Save broth. Remove chicken and cut into one-inch chunks, set aside.
2. Spray large skillet with non-stick cooking spray. In ¼ cup olive oil, brown chicken sausage. Remove and cut into bite-sized pieces. In same skillet saute garlic. Add remaining ¼ cup olive oil. Slowly add flour to skillet. As mixture begins to brown, slowly add 3 cups of water while stirring constantly to create gumbo roux. Add remaining spices to skillet. Bring to a boil, turn off. 
3. Add rice to stock pot; bring to a boil 20 minutes. Add roux spice mixture to stock pot. While stirring constantly, add chicken, tomatoes, okra, crab meat, clams, crayfish tails, and shrimp. Add enough water to cover all ingredients. Simmer 20 minutes stirring constantly to ensure rice doesn’t burn on bottom of pot. 
4. Remove bay leaves (if you can see them) and serve.

Rayann Red Lentil Soup

Ingredients
1 1/2 cup of water
1 tables of paprika and 1/2 tables of black pepper
1 tables of Jane's Kazy mix - seasonings Original mixed-up salt
2 clove of garlic cut up in little pieces
1/2 cup of cut onion
1/2 cup of parsnips cut in 1/2" cubes
2 Tabs of beef bouillon
1/2 of stem cut tomato
1 cup of red lentil
1/2 cup of sweet potato cut in 1/2" cubes
1/4 cup of spinach
1/4 cup of kale

Preparation

In a medium pot, add cold water, paprika, Jane's seasoning, black pepper and garlic.  Let it cook for 20 min.  Then add beef bouillon, onion and parsnips.  Let cook another 20 min. Clean red lentil beans in cold water 3 times, then add to the soup.  Also add the sweet potato; cook for 10 min.  Add the spinach and kale, cook for another 10 min >>> then ready to enjoy!  Make sure the vegetables and lentils are cooked until tender.

Submitted by Rayann F. Muhammad

A.M. Bean Soup

Cook 1 quart Navy beans until tender.  Add to beans:

• 1 medium diced bell pepper
• 1 medium diced onion
• 4 medium garlic cloves
• 2 celery stalks, diced
• 8 oz tomato sauce
• 6 oz tomato paste

Boil for about 30 minutes.  To your taste, add seasoning salt, black pepper, curry powder (for color), and 2 tbs. honey.  Pour into blender to crush the bean mixture.  Pour back into pan and cook another 30 minutes; this brings all of the flavors together.  While cooking, add water to thin to your desired liking.  ** I don't like the soup too thin or too thick; I like it in the middle.  

Submitted by Sister Azzizah Muhammad

Fish Soup

Ingredients 

• 6 small Tilapia fillets (skinned, boned, chopped one inch cubes)
• 1 diced bell pepper
• 1 diced large onion
• 6 cloves garlic
• 4 diced celery stalks
• 1 cup finely diced scallion
• 16 ounces stewed tomato
• 1 tablespoon oregano
• 1 teaspoon cumin
• 1 tablespoon fish sauce (optional)
• Salt to taste
• 1 tablespoon white pepper
• 3 quarts water
• 2 tablespoons coconut oil (or olive oil)
• 2 cups thai red pepper powder (this powder is not hot) or substitute 1 cup Paprika 

Preparation
1. In a 4 quart pot, add water and red pepper powder
2. Bring to a boil, then let simmer on low for 1/2 hour
3. In a separate pan saute herbs, spice and vegetables (except scallion) in coconut oil until tender
4. Put chili flake water in blender and blend on high until smooth and thickened
5. Add saute mixture, chili flake mixture, fish sauce and stewed tomato back to the large pot 
6. Add fish
7. Bring to back to boil, then reduce heat and simmer until fish is cooked
8. Add 1 cup scallion


Serve in your favorite bowl and garnish with basil or parsley.

Great for a pot luck event.  This recipe serves 24 people

Orange Lentil Soup

Ingredients

- 10 cups water

- 2 tsp olive oil

- 1 cup chopped celery

- 1 cup chopped carrots

- 1 cup chopped onion

- 16 ounces lentil beans

- 3 cloves minced or chopped garlic

- Sea salt to preferred taste

- Tsp ginger

- 1/4 tsp crushed red peppers

- 1 bay leaf

- 1 Tsp nutritional yeast

- 1 tsp curry powder

Rinse lentils.  Add water and all ingredients in a slow cooker. Cook on high for 5+ hours until it is a soup consistency. Garnish with chopped parsley or basil.

Enjoy!

Submitted by Mahtsealyah Moore

Bean Soup (Navy Bean Flour)

• 1 cups natural whole navy bean flour
• 4 cups water
• 2 medium onions chopped
• 5 celery stalks chopped
• 1 green bell peppers chopped
• 3 carrots chopped
• 1 teaspoon sage
• 1 teaspoon turmeric
• 1 tablespoon paprika
• Pinch of cumin (optional)
• 1 tablespoon honey
• 1/2 teaspoon cayenne pepper
• 2 oz. tomato paste
• 1/3 cup herb olive oil

Add oil to medium sized pan and saute vegetables and spices until wilted on low heat.  Add water and continue to cook with a medium flame.  Add navy bean until thickened and warmed through.  Blend mixture with electric blender until smooth.

Serve warm with a garnish of raw chopped onion, cilantro, tomato.  Enjoy with whole wheat toast and cheddar cheese cubes.