Ingredients:
1 lb dried beans or 2 cans
2 onions, chopped
1/2-1 lb mushrooms, chopped
3 large cloves garlic, chopped
1 red bell pepper (optional), chopped
few large stalks celery (optional), chopped
1-2 bunches collards or kale, chopped
1 can tomatoes
1 Tbsp curry
1 tsp cumin
1 tsp tumeric
1 tsp cinnamon
1-2 Tbsp date syrup
Note that the ingredient amounts are not important--you could halve or double each one and it will still taste good, if you like this sort of thing, that is. Next time, I might double the spices.
Even though the picture is kind of dark, I like how colorful the soup is. Here's what I did: Soaked the dried beans over night, then cooked them up for 3 hours. Add the can of tomatoes to the soup. Heat a big fry pan up to hot, then throw on the onions which sizzle and brown. They release enough liquid to keep from burning. Add the celery, garlic, and spices, cook some more. Add the red bell pepper, and mushrooms, cook until soft. The mushrooms release lots of water which self-cleans the pan. Add this to the beans. Pressure cook or steam the greens and add them. Add the date syrup.
7 comments:
Hi Barb,
I made the spaghetti and it was terrific, so I'm definitely going to try the other variations. Thanks for posting!
Lois
wow, glad you liked it. To be honest, I don't really expect anyone else to like my simple meals. The recipes on the Fuhrman forums and posts by talented cooks are probably much better!
You're being modest! Everyone loves your baked beans, too!
These "GOMB" recipes are great because they taste really good and they incorporate all the foods Dr. Fuhrman recommends. Can't beat that!
Lois
I make these GOMBS-type soups frequently and they are fantastic. Here are some things that seem to work for me:
Most any kind of beans works well, but I generally prefer using lentils, especially the smaller ones like French or Black Beluga.
Instead of date sugar, there are healthier, tastier sweetening options. For example, beets (I slice them into approximately 3/4 by 3/4 by 1/6-inch pieces) add sweetness but also are super-nutritious. Parsnips are another great root veggie sweetener And raisins are great, adding texture and spreading throughout the soup. No doubt currants would work just as well or better.
I like to put in some seaweed, which also improves the mineral profile. Arame is an especially nice one to use. It requires no cutting, cooks very quickly, and spreads out well.
Broocoli, Brussels sprouts, and asparagus are also nice additions to these soups.
HI Darryl, those are great suggestions, thanks! I will try them out.
By the way, this curry GOMB soup is my least favorite of the 3. I like the chili and "spaghetti" better. I think curry smells great but it tastes a bit bitter. Maybe I don't have the right mix of spices.
Hi Barb,
I haven't noticed bitterness in curry powder, although I confess I never really thought about it. It might be the particular ones we use--- Penzey's Sweet Curry Powder (whatever they mean by "sweet", does that just mean not hot?), and also a special family blend that the mother of a former student of mine sends from India (they say that every family has its own special curry powder recipe, they take cooking seriously there). But maybe it's the fact that I like my soups on the sweet side, and use enough carrot juice, root vegetables, and sometimes dried fruit to move them well into the sweet zone (I guess sweet is the new salty for me, but at least they are high N/C sweets). Even bitter spice wouldn't stand much of a chance against all that.
Good point Darryl. I"ve made curries with carrot juice base and those were better. I think curry does need sweet. most restaurants use a lot of sugar as well as salt in their curries. I'll remember that next time. I too use the penny's sweet curry so I figured it was my choice of other spices or my tastes have changed. But I think you are right that I probably just needed more sweet.
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