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Ingredients: 2 Cup(s) Dried lentils, picked over 1 large Onion, chopped finely or 6 1 1/2 tsp summer savory 3 Carrots, diced 1 Can(s) (1*lb) stewed tomatoes 1 Tablespoon(s) Mixed herbs (parsley, 1 Teaspoon(s) Red pepper flakes, dried 1 Package(s) Onion soup mix (optional, I 8 Ounce(s) Fresh or frozen large-cut Directions: Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic powder, pepper, sun dried tomatoes and soup mix in a large soup pot or dutch oven (about 8 cups). Cover with water and simmer for 1 hour until lentils are tender. Add spinach and hot sauce and cook for another 10 minutes or until spinach wilts. Posted by Lucinda J. Rasmussen <lrasmuss@pica.army.mil> to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á
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Makes 1 1/2 cups Variations: - substitute shre Chicken tomato soup 1. Slice carrots, scallions, celery and garlic. 2. Cube potato and set aside. 3. In a medium non-stick saucepan, heat half the oil, add sliced vegetables and sautA© until garlic is lightly browned. 4. Pour in crushed tomatoes and chicken broth. Bring to a Daal-nepali lentil soup gift package Place lentils in decorative container. In a small bowl, combine spices well and place them in a jar or small plastic bag. Seal tightly. Place the rice in another decorative jar or plastic bag. Or, slide seasoning packet and rice packet into Addictive cream of broccoli soup (1) Cut broccoli into bite-size pieces. Discard the hard stem pieces, but : keep tender leaves and stem parts. (2) Steam the cut broccoli for about 5-8 minutes, until just bright green : in color. Do not over- cook. (3) In a 10-inch enameled (no Potato, noodle, ham soup Cook onion, celery and carrots in broth, 5-10 minutes; add potatoes and ham; cook until tender. Add noodles and evaporated milk. Thicken with instant potato flakes or add half-and-half to make soupier. Yield: about 6 servings. Beans and peanuts soup Melt margarine in large stock pot. Add carrots. Cook for 5 minutes. Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover). Cook, covered, until ingredients are tender, 1.5 Potato, leek and cod soup * peeled and thinly sliced (5 medium, see note) Soak salt cod overnight, changing water at least once. The next day, drain and place salt cod and milk in pan. In a sauce pan, cover and cook over medium heat 8 minutes. Remove salt from pan. Pour All hallows' eve soup Cut the rind off the orange in one long strip. Scrape off all of the excess pith from the back and set aside. Squeeze the juice from the orange and reserve. Place the olive oil in a large, heavy pot over low heat. Add the onions and carrots a Turkey soup from loren martin Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot. Add all of the spices and water (or broth). I usually also add a cup or two of white wine. Bring to a boil and then reduce heat to simmer for an additi Lentil-rice surprise Recipe by: The McDougall Plan Cover lentils with water, bring to a boil, cover, simmer over low heat about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4 c water in large pot, add onion, garlic and celery. Cook over me Cream of broccoli soup Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth a Creamy chicken noodle soup Bring broth to a boil. Add onion and garlic. Cook for 5 minutes. Add cream chicken soup, salt, pepper, chicken and noddles. Bring to just boiling. Decreased heat and simmer until heated through. Lentil-rice roast with cashew gravy Pick over the lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour. Preheat the oven to 350 degrees F. Lightly oil two 8-1/2 x 4-1/2 inch loaf pans. Tomato fennel soup Cut tops from fennel bulbs; reserve leafy tops. Coarsely chop 2 of the bulbs. Melt 1 cup butter in a large pan over low heat. Add chopped fennel, onion and 4 of the garlic cloves; cook until limp, about 15 minutes. Season with salt and pepp Chicken noodle soup In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard b White bean tortilla soup with basil and orange In a large skillet or Dutch oven, over medium heat, saute onion, garlic, and orange zest in oil, about 5 minutes. Stir in broth, water, tomatoes, beans, and basil and bring to a boil. Reduce heat. Cover and simmer slowly, about 10 minutes. Stir in zucchin Hot texas chili soup - weight watchers favorite In a 3 quart slow-cooker, combine all ingredients and 2 cups of water. Cover and cook on low 4 hours or on high 2 hours, until the onions are tender. Ladle evenly into 6 soup bowls. Shurit ads (lentil soup with garlic and cumin) Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear. In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to lo Cold cucumber soup Cut 6 thin slices from the cucumber; reserve. Cut remaining cucumber into 3/4-inch chunks. Place half the cucumber chunks and 1/4 cup of the yogurt into a blender container. Cover and blend on high speed until smooth. Add remaining cucumber, the s Lentil kufta Rinse lentils to remove stones. Wash until water is clean. Cover lentils with one inch of water and cook until thick and heavir than cream soup. Add bulgur. Stir. Add red pepper, sauteed onions, raw green onions. Cool. The bulgur cooks duri Vegetable and herb rice oriental soup Cook contents of box according to package directions. Add the soy sauce, oil, and lemon juice. Stir and let simmer 5 minutes more. Add the sprouts and just heat through. More tamari soy sauce may be added to taste. Source: Arrowhead Mill Chicken barley soup (low cal) Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; Another lentil loaf Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 min. Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil, Cheese potato soup In a large sauce pan combine potatoes, chicken broth, onion, salt and pepper. Cover and simmer until potatoes are tender (about 15 minutes). Mix flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese, stir Turkey vegetable stir-fry Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass Measure. Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until Thickened, Stirring Every 30 Seconds. Set Aside. Combine Carrot & Oil in A 2 1/2 Quart Casser Cream of crab soup Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. Creamy mushroom soup In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100 Deluxe vegetable calzone 1. Roll out pizza dough. Place on lightly greased 7 inch pizza pan. Pat with hands to fit pan. 2. Spread cheese sauce evenly to edge of dough, leaving 1/2 inch space from the rim. 3. Place stir-fried vegetables along half of the dough. Fold dough Vegetable soup with lentils (vegan) Bring to a boil in a large saucepan the ff chicken broth (you can use vegetable broth) and the lentils. Add and then reduce heat and cover the rest of the ingredients and simmer for one hour. Before serving, remove the bay leaves and puree half the mixtu Spinach lentil stew In a large saucepan, saute onion and garlic in oil until te nder. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 200 minutes. Add carrots, tomatoes and spinac Cream of shiitake mushroom soup This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Hot texas chili soup In a 3 quart slow-cooker, combine all ingredients and 2 cups of water. Cover and cook on low 4 hours or on high 2 hours, until the onions are tender. Ladle evenly into 6 soup bowls. Chicken tortellini soup Cut chicken into bite size pieces. In large kettle/pot cook chicken with olive oil and onion. Then add oregan and mushrooms if preferred. Pour in chicken broth then add celery and carrots. When broth is warm add the squashes. Cook tortellinis in seper Miso soup Bring dashi to gentle simmer (NO BOIL, EVER). Add tofu, wakame, soy sauce. Wait for wakame to reconstitute, add miso. Stir well, remove from heat. Curried chicken and banana soup Cut the chicken into small pieces. Brown the chicken in the oil, then remove and drain. Add the onion and garlic and saute until soft. Add the chile and curry powder and saute for an additional 2 minutes. Combine the chicken, onion mixture, tomato, coc Creamy tomato soup Puree potatoes in 1 cup of cooking liquid, vegetable stock or water. Set aside. Heat oil and saute onions, celery and mushrooms until onions are transparent. Add water and simmer until onions are tender. Add pureed potatoes, crushed tomatoes, s 5 bean soup Throw everything into a crock pot except the chicken, if you are cooking with chicken. Allow to cook for 8 to 10 hours. Add chicken in cubes 2 to 3 hours before cooking time is over to avoid drying out the chicken. Gambardella's minestrone soup 1. Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight. The next day, cook in 3 cups water 20 minutes; skim the foam from the top. Do not drain. 2. Simmer the potatoes in 1 cup broth 15 minutes Chilled almond soup Break the bread into a bowl and pour over 2/3 cup cold water. Leave for 5 minutes. Put the almonds and garlic in a blender or food processor and process until very finely ground. Blend in the soaked white bread. Gradually add the oil until the m Hamburger barley vegetable soup In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip: Flavor improves i Hot-and-sour soup Squeeze the soaked mushrooms dry, then discard the hard stalks. Thinly shred the mushrooms, meat, tofu and bamboo shoots. Bring the stock to a rolling boil in a wok and add the shredded ingredients. Bring back to the boil and simmer for about 1 mi Hearty beef and barley soup #1 Heat oil in large sauce pan or dutch oven until hot, add stew meat and brown on all sides. drain #2 Add all remaiing ingredients except green beans; mix well. Bring to a boil. Reduce heat to low and simmer 1 hour or until beef is tender #3 Stir in gre Wonderful millet vegetable balls Mix cooked millet, hazelnut flour (or ground nuts) and arrowroot powder (or substitute flours) together. Heat the oil and saute the onions, brocolli and carrots until semi-tender. Add the other vegetables and saute another 1-2 minutes more. Break up the Prize winning ham and lentil soup In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove ham bone. To broth, add lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-