SOUP RECIPE - 756
CREAMY
POTATO
SOUP
2 tsp. fat
1 c. water
1/2 tsp. salt
1 tbsp. flour
1 c. lowfat milk
1 tbsp. onion, finely chopped
1 c. instant potato flakes or 4 tbsp.
instant potato granules
1 tbsp. carrot or celery tops, chopped
Cook onion in fat until tender and lightly browned.
Stir in flour and salt until smooth.
Slowly stir in water.
Cook and stir over medium heat until slightly thickened.
Remove from heat.
Add milk.
Stir in potato flakes or granules until smooth.
Heat until hot but not boiling.
Makes 2 (1 cup) servings.)
SOUP RECIPE - 757
BEAN
SOUP
2 c. mixed dry beans
10 c. water
2 cloves garlic
1 lb. ham hocks
SUGGESTED VEGGIES:
1/2 eggplant, cubed
3 med. beets with stems, sliced
3 carrots, sliced
1 c. red cabbage, chopped
1 (15 oz.) can whole tomatoes
1 lg. pear
SPICES:
3 bay leaves
1 tsp. savory leaf
3 tsp. salt (adjust to taste) Pepper to taste
1/2 c. white wine (optional)
4 whole cloves
1 1/2 tsp. cumin
1/4 c. sweet mustard
Let beans soak overnight in twice the volume of water.
Drain and rinse.
Saute
1/2 of the ham hocks with garlic, onion and a bit of olive oil.
Then, in large
pot, simmer together beans, water, sauteed mixture, bay leaves, cloves and remaining ham hocks for 1/2 hour.
Steam carrots and beets until partially tender.
Prepare vegetables, add to beans with the spices, bring to a boil. Simmer for 1 hour or until vegetables are tender.
Adjust salt and pepper to taste.
To serve:
Serve with hot corn bread.
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