Soups & Stews – Southampton Olive Oil Company

Ingredients

• 1 lb Pork tenderloin, thinly sliced and ‘bite-size’
• 1 lb potatoes, peeled and coarsely chopped
• 1 lb sweet potatoes peeled and coarsely chopped
• 1 medium Spanish onion, coarsely chopped
• 1 lb carrots, coarsely chopped
• 1 celery heart (inner pale stalks
• 2 Cups yellow split peas washed and rinsed
• 1 large potato sliced
• 1 large onion chopped
• 1 large carrot diced
• 4 Cups water
• 3 Cups vegetable broth
• 1 Tbsp cumin
• 1/2 tsp salt or to taste
• 2 Tbsp Chimichurri Verde Olive Oil
• the carcass of a roast turkey, broken into large pieces
• 18 Cups water – enough to cover carcass (OR/ use 10-12 cups of finished broth instead of carcass and water)
• 6 garlic cloves
• three 1-inch cubes of peeled
• 2 pounds halibut fillets, skin removed
• 2 Tbsp Cilantro & Roasted Onion Olive Oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup fish stock
• 1/2 cup heavy cream
• 2 Tbsp Alfoos Mango White
• Umeboshi Plum White Balsamic Vinegar
• Medium Onion- chopped
• Medium Green Pepper- chopped
• 1 lb ground beef
• 1 can of kidney beans
• 1 can of
• 2 Tbps Chipotle Olive Oil