Chicken Artichoke Vegetable Soup

Rosemary Paprika Sea Salt

Ingredients:
2 Cups of cooked Chicken cubed
1 28 oz. Can of Diced Tomatoes
1 Cup Vegetable broth
1 Yellow Squash sliced
1 Can of Artichoke Hearts, drained
1 Cup of Sprouted Beans, your choice
1/2 Cup Black Lentils
1 tsp. Garlic Powder
1 tsp. Black Pepper
Red Pepper Flakes to taste
2 tsp. of Rosemary Paprika Sea Salt

Combine everything in a pot and heat..............serve with chips, crackers, bread.




I would recommend these gluten free chips to go along as well:










I also used the Rosemary Paprika Salt on some cubed white and red potatoes.
Fried them up in some Olive oil until they were nice and browned. 

Sometimes it really surprizes me how 'leftovers' can turn into a whole new dish.......

 

Dairy Free Corn Potato Chowder

Spicy Manhattan Style Clam Chowder

This will not be your Grandma's Clam Chowder.  It's got a kick to it that balances out the potatoes and blandness of the clams.

I canned the vegetables separately to avoid using the space in my quart jars for the clams.  Will store cans of clams as I see them on sale and then add them to the soup when I do use the base.  I had enough in this recipe for 6 Quarts and some left over for dinner.  I would serve this with crackers or hot bread and adjust the vegetable amounts to your own tastes.  Leave the spicy stuff out even and it's still good, just not as kickin!