SOUP RECIPE - 740
AUTUMN
SOUP
1 lb. lean ground beef or turkey
1 c. onion, chopped
1 c. carrots, chopped
1 c. celery, diced
1 c. potatoes, cubed
3 c. water or beef stock
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/8 tsp. basil
1 (28 oz.) can tomatoes with liquid
1 tsp. brown bouquet sauce (optional)
In large saucepan brown meat, drain off fat.
Add onions and cook until tender, about 5 minutes.
Stir in remaining ingredients, except tomatoes.
Heat to
boiling, reduce heat, cover and simmer for 20 to 30 minutes.
Add the tomatoes, cover and simmer 20 minutes longer, or until vegetables are tender.
Add bouquet sauce if desired.
Remove bay leaf.
SOUP RECIPE - 741
HEARTY
TOMATO
SOUP
In a heavy pot saute until onion is golden: Oil as needed
1 clove garlic, minced
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
Add, stir and saute until rice is a little roasty: 2 tbsp. whole wheat flour
3/4 c. raw brown rice (or 1 1/2 c. cooked rice)
Add: 1 (28 oz.) can tomatoes, chopped &
mashed with a spoon
2 tsp. salt (optional)
4 white peppercorns or lots of
freshly ground black pepper
1 tbsp. sugar
1 tsp. oregano
1 tsp. basil
Have ready: 3 c. milk, hot
1 tbsp. butter
If starting with rice which is raw, cook until rice is done, about 45 minutes.
If using precooked rice, cook until flavors mingle, at least 15 minutes.
Remove from heat.
For a more elegant soup, puree it in the blender or a sieve.
Add
milk and butter and more salt and pepper if needed.
Warm but do NOT boil. Delicious with oatmeal bread.
6 servings.
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