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All-Vegetable Soup |
| This
soup is chock full of vegetables and beans is a wonderful treat for
everyone! Yield: Serves 6
 Ingredients |
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6-15 |
oz can |
vegetable broth |
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1-15 |
oz can |
diced tomatoes |
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4 |
medium |
potatoes ,
peeled and cubed |
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2 |
medium |
carrots, peeled and
sliced |
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1 |
tbsp |
dried basil |
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1 |
bunch |
broccoli flowerets |
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1-10 |
oz bag |
frozen mixed
vegetables |
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1-15 |
oz can |
sweet corn, drained |
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1-15 |
oz can |
red kidney beans,
rinsed and drained |
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1-15 |
oz can |
great white northern
or canelli beans, rinsed and drained |
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water (enough to cover
vegetables in addition to the broth) |
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salt & pepper to taste |
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any extra vegetables
you can fit or want! (optional) |
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Instructions |
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1.
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In a Dutch
oven, combine vegetable broth, tomatoes, potatoes,
carrots, and basil. Bring to a boil. Reduce heat and
simmer for 20 minutes. |
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2.
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Increase heat to medium, add
remaining ingredients and cook for 20-30 minutes
more or until all vegetables are tender. Serve with
crackers and/or fresh
bread. |
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3.
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Note: For a
texture similar to stew, reduce the amount of water
you add. |
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4.
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To freeze leftovers, put soup
in a gallon freezer bag. Lay flat on freezer
floor until frozen. Once
frozen, this can be easily picked up and stacked
with other freezer foods. This soup also makes a
great base for meat soups. Simply add more broth and
meat. |
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Back to the Top
Yield: Serves 4
Ingredients |
| 1 |
lb |
Navy Beans |
| 1/2 |
quarts |
Water |
| 3/4 |
cup |
Olive Oil |
| 1 |
medium |
Onion, Chopped |
| 1/2 |
cup |
Chopped Celery |
| 1 |
cup |
Tomato Sauce |
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Salt & Pepper to
taste |
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Instructions |
|
| 2.
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Drain and add fresh
water. |
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| 3.
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In a deep saucepan,
bring beans to a boil. Reduce heat, and cook for one
hour. |
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| 4.
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Add
chopped onions, chopped celery, diced carrots, and olive
oil. |
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| 5.
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When almost cooked,
add tomato sauce and salt and pepper. Cook for 20-25
minutes. |
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| 6.
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Also, can be made in the crock pot...
soak beans overnight, rinse, and then put everything into the crock pot!!! |
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Back to the Top
Yield: Serves 4
Ingredients |
| 1 |
Cup |
Lentils |
| 1/2 |
Cup |
Tomato Sauce |
| 4 |
Tbsps |
Olive Oil |
| 1 |
medium |
Onion, Chopped |
| 1/2 |
cup |
Chopped Celery |
| 1 |
cup |
Tomato Sauce |
|
|
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Salt & Pepper to
taste |
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Instructions |
| 1.
|
Sort and wash lentils.
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| 2.
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Place in a deep saucepan and add all
ingredients. Cover and bring to a boil. |
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| 3.
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Reduce heat and cook slowly for about
1 1/2 hrs.In a deep
saucepan, bring beans to a boil. |
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| 4.
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Add
a dash of red wine vinegar. |
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| 5.
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Sometimes
you might try adding 1/2 cup water and 1/4
cup rice to thicken it up. Or I will add 2 potatoes, cut into cubes. |
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Back to the Top
Mount Athos Soup
7-8 Tbsp. Tahini
1 cup rice
juice of 1-2 lemons
2 medium carrots finely grated
a few parsley sprigs finely chopped
salt
10 cups water (approximately)
Boil rice in water and salt until tender.
Remove from heat and add lemon juice. In small bowl mix Tahiti with
enough hot liquid from boiled rice to make a smooth paste. Pour
mixture back into soup stirring constantly until liquids are
blended. Add grated carrots and parsley and stir well. Serve.
Note: Adjust amount of lemon juice according to individual taste.
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