DR OZ SOUP RECIPES

Steps:

• 1. Soak and brine the chickpeas overnight in water with 1.5 tablespoons of salt per 8 cups. Adding the salt helps break down the pectin which ensures more even cooking. They will more than double in size. 2. Before cooking, drain the chickpeas and rinse a few times until the water is clear. Put the beans, baking soda, 1 onion, and 1 rosemary stalk in a pot and cover with cold water and a 1 teaspoon of salt. 3. Cook over medium heat until tender. When the beans are done cooking remove the onion and rosemary stalks and drain the beans to a colander. Set aside. 4. Heat a Dutch oven or other heavy-bottomed pot over medium-high heat and add the olive oil. 5. Next add 1 chopped onion, carrots, celery, and fennel and sauté for about 8 minutes until starting to lightly brown. 6. Next, add the chestnuts and sauté for another 3 minutes. 7. Add the additional rosemary and cook for one minute more. Move the vegetables to the side and add the tomato paste. Spread it out so as much is touching the surface of the pan as possible. Cook for a minute until it starts to leave a residue on the pan and then mix in with the rest of the vegetables. Cook for another few minutes, until tomato paste develops a darker color. 8. Now add 12 cups of water and scrape the bottom of the pan with a wooden spoon to release the browned bits. This will add extra flavor to your broth. Bring soup to a simmer for 5 minutes. 9. Mix a cup of broth with a cup of beans and purée in a blender, then add to the broth. This will create a creamy texture. 10. Add the beans to the broth and simmer another 5 minutes. Remove about a cup of beans from the soup with some liquid and purée in a blender. Return to the soup to create a creamy texture. If you want it more creamy, you can either cook it longer or purée more. Finally, add the finely chopped kale and cook until it softens about 5-7 minutes. Season with salt to taste and then serve.

Steps:

• In a large heavy pot, add neutral oil over medium-high heat. Once the oil is hot, add the cubed pork butt (1-2 inch cubes) and brown well on all sides, cooking for 8-10 minutes total.
• Add onion and garlic to the pot along with the pork. Add tomato paste and spices as well. Cook for 2-3 minutes, stirring constantly until veggies soften.
• Add diced tomatoes, brown sugar and beef broth to pot. Bring to a simmer and scrape up any bits stuck to the pan.
• Cover pot and turn heat down to low. Simmer pork until it’s very tender, 75-90 minutes. Stir occasionally.
• Remove pork and shred. Add pork back to soup along with beans. Season soup with salt and pepper.
• Serve pork garnished with parsley.