Back home in New Orleans, March means that you can go to the St. Patrick’s Day parade and catch all the ingredients you need for a stew, including water (if it rains). I remember scoring my first cabbage as a kid. It was losing leaves in the air and felt like catching a big ball. All of a sudden “cabbage ball” made sense. The aha moment I take from this memory now, 30 years later, is that whatever life throws out, we’ve got to make soup!
Here’s my soup recipe, complete with a great tip I got from Conscious Choice Magazine (a favorite) this month: use bouillon instead of store-bought stock to reduce your environmental impact.

Lentil Soup
Soak 1½ cups of beans in water for few hours or overnight
Chop and saute one onion, 2 stalks of celery and 3 carrots
Add Salt and ProVata Seasoning from R-U-Ved (Cardamom, Ginger, Cloves, Cumin, Coriander Seeds, and Fennel)
Add soaked beans and water to cover beans by 2 inches
Dissolve bouillon cubes or paste to taste
Cook til beans are soft but not falling apart (unless you like it like that)
Optional: add fresh tomatoes and/or yogurt or sour cream when serving

In honor of St. Patrick’s Day, all 8 Limbs Members get 10% off anything in our Boutique that is “green” (eco) or the color green for the month of March!

Posted by: Anne Phyfe

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