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Recipes: Soup Season

A trio of delightfully infused soups perfect for the colder weather.

Photo by Bruce Wolf

I went out to dinner and ordered this trio, loving each one so much that I decided to create infused versions. The Meyers Lemon strain, sourced from Noble Farms, adds a delightful citrusy and aromatic touch to these three delectable and uncomplicated soups. The tomato and smoky black bean recipes both carry a subtle hint of lemon, making them even more flavorful. Personally, I find this strain perfect for social gatherings and creative writing. Its uplifting effects are truly remarkable. To experience the soups, I hosted a small gathering where guests enjoyed the trio alongside crusty bread and a refreshing salad – creating a satisfying and enjoyable meal. And they Ubered home!  

Black Bean Soup

Serves 4-6

1-2 tablespoons canna oil or butter
4 strips bacon, cut into ½-inch pieces
½ onion, diced
1 tablespoon garlic, minced
3 cups chicken stock
2 (12oz) cans black beans, drained and rinsed
1 arbor chili pepper, seeds and stems removed
1 chipotle pepper, seeds and stems removed
salt and pepper
1 tablespoon fresh cilantro, chopped.
dash of Tabasco
1 teaspoon lime juice

1. In a medium saucepan, render bacon on medium heat in the canna-butter. Add onions and sauté until translucent. Add garlic, and sauté for two more minutes. 

2. Add chicken stock, beans, arbor chili, and chipotle pepper. Bring to a gentle boil, reduce heat and simmer for 20 minutes. Salt and pepper to taste. Puree in blender in batches with fresh cilantro. Add Tabasco and lime juice to finish. Reheat and divide among the bowls. 

Broccoli Soup

Serves 4-6

2 tablespoons canna-butter
1 tablespoon butter
2 leeks, rinsed and chopped
2 pounds broccoli, ends trimmed, chopped
4 cups chicken or vegetable stock
1 cup plain Greek yogurt
handful of chives, chopped
salt and pepper to taste

1. Melt butters in a large saucepan and add leeks. Sauté leeks until they become soft. Add broccoli and stock, bringing to a gentle boil. Reduce heat to medium, cover and let simmer until broccoli is tender. 

2. Carefully ladle stock, leeks and broccoli, and puree in batches with a blender. Heat slowly.  Divide among the bowls and top with Greek yogurt and chives.

Tomato Soup

Serves 4-6

2 tablespoons canna oil 
1 tablespoon olive oil
1 small yellow onion, diced
1 carrot, diced
1 celery stalk, diced
1 tablespoon fresh thyme, chopped
1 tablespoon garlic, minced
½ cup red wine
2 (12-ounce) cans diced tomatoes, with liquid
salt and pepper
1 tablespoon lemon juice

1. In a large saucepan, sauté the onion, carrot and celery in the olive oil and canna oil for 10-12 minutes. 

2. Add garlic and sauté for two more minutes. Add red wine and chopped thyme. Simmer gently and reduce by half. 

3. Add tomatoes, bring to a boil and simmer for 30 minutes. Salt and pepper to taste. 

4. Puree until smooth. Add lemon juice to finish. 

This article was originally published in the January 2024 issue of All Magazines.

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