Empty Bowls Recipes

By NEMS Daily Journal

Super Soup
1 pint jar of mixed dried beans
9 cups water, divided
1 cup celery, chopped
1 cup diced onion
2 tablespoons vegetable or olive oil
1 large can tomatoes
2 tablespoons lemon juice
2 tablespoons soul food seasoning
Salt
Hamhock

Place beans in a large pot with 6 cups water. Rapid boil for 2 minutes, remove from heat and let sit 1 hour. Drain and return beans to pot.
In a skillet, sauté celery and onions in a bit of oil. Add to beans along with tomatoes, lemon juice, seasoning, 3 cups water, salt and hamhock. Cook until tender.

Italian Spaghetti Sauce
1 onion, chopped
4 to 5 ribs celery, diced
1 carrot, diced
1 clove garlic, minced
4 tablespoons olive oil
4 tablespoons butter
1 pound Italian sausage, cooked and drained
1 can whole tomatoes (break up with hands)
1 small can tomato paste
3 paste cans of water
12 paste can of red wine (optional)
1 bay leaf
Parsley, salt, pepper, lemon pepper and Italian seasoning to taste
1 to 2 teaspoons sugar

In a Dutch oven, sauté onion, celery, carrot and garlic in olive oil and butter. Add remaining ingredients and mix well. Simmer about 4 hours, stirring occasionally.