SOUP RECIPE - 585
RAINY
NIGHT
SOUP
2 lbs. ground beef
3 c. water
1 c. chopped carrots
1 c. chopped celery
1 lg. potato, cubed
Salt & pepper
Gravy mix
1 bay leaf
1/8 tsp. basil
1 can (28 oz.) crushed tomatoes
3 bouillon cubes
Catsup
Brown meat, drain.
Add all ingredients, using catsup to taste.
Simmer 1 hour in a large pot or slow cook in a crock pot.
SOUP RECIPE - 586
QUICK
VEGETABLE
SOUP
1 to 2 lg. cans V8 juice
2 lbs. lean hamburger
1 can okra, drained
1 can white corn, drained
2 (32 oz.) cans mixed vegetables or lg. bag of frozen vegetables
2 to 3 stalks celery, chopped
1 to 2 cans stewed tomatoes
3 tbsp. chopped cilantro Garlic powder to taste Ground pepper to taste
Brown meat, drain.
Add V8 juice and all other ingredients.
Simmer at least
30 minutes, longer if possible.
Serve with flour tortillas filled with low fat
Mozzarella cheese and zapped in microwave until cheese has melted.
Great on cold days!
SOUP RECIPE - 587
MUSHROOM
BARLEY
SOUP
1/2 c. raw pearl barley
6 1/2 c. stock or water
3 to 4 tbsp. tamari
3 to 4 tbsp. dry sherry
3 tbsp. butter
2 cloves garlic, minced
1 heaping c. chopped onion
1 lb. fresh mushrooms, sliced
1/2 to 1 tsp. salt
Freshly ground black pepper
Cook barley in 1 1/2 cups stock or water until tender (cook it right in the
soup kettle).
Add remaining stock or water, tamari and sherry.
In another pan, saute onions and garlic in butter.
When onions and garlic have softened, add mushrooms and 1/2 teaspoon salt.
When all is tender, add saute mixture to barley, being sure to include the liquid given off by the vegetables as they've cooked.
Give soup a generous grinding of fresh black pepper and simmer covered
for 20 minutes over the lowest possible heat.
Taste to correct seasoning.
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