barefut

Hearty Soup Recipes

4 posts in this topic

This is so nice!

 

I thought it would be fun to share recipes. Here's mine for

 

Beef Lentil Soup

 

8 Cups water

2 cups lentils

1 pound stew beef

1/2 sweet onion chopped fine

1 pound bag baby carrots sliced into small rounds

2 Tablespoons minced garlic

2 Tablespoons Worchestershire Sauce

3 Tablespoons granular beef bouillon

1/8 tsp. pepper

 

Rinse lentils in colander

Cut beef into small (about 1/2inch) pieces

Sear beef in skillet while bringing water and lentils to a boil

Add beef to boiling lentils

Add oinon, garlic, Worchestershire Sauce, bouillon, and pepper

Reduce heat and simmer uncovered for about 30 minutes or until lentils are tender, stir occasionally

Add cut carrots

Cover and continue to simmer until carrots are tender

 

 

Serve with home made cornbread and real butter.

 

Enjoy!


Take care,

Barefut

 

Serena Justis

ISN Blogger

International Scleroderma Network (ISN)

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Zuchinni Soup

 

3 small to medium zuchinni chopped

1 onion finely chopped

2 carrots chopped

2 peeled potato chopped

2 litre chicken stock

1/2 cup grated cheese

1/2 cup sour cream

 

Put zuchinni, onion, carrot, potato into chicken stock and boil till all vegies cooked, then add cheese and sour cream cook for further 5 mins.

 

Remove from boil and blend with a stick blender

 

serve with hot crispy bacon bread

 

*bacon can be added to soup for xtra flavour

*squash can be used in place of zuchinni


Kindest Regards

 

Sharon

 

Diagnosis Scleroderma-crest, Scolliosis, Asthma, ILD, Plueral Fibrosis, GERD, Hiatus hernia, Anticardiolipin positive, ANA positive

 

a little bent and broken and almost beyond repair!

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This is the recipe that evolved from my grower's box disaster:

 

1 large sweet potato, peeled and cut into large chunks

1 butternut squash, peeled, seeded and cut into chunks.

2 large red onions peeled and quartered

1 large bag of frozen broadbeans

500grams of dried red lentils

4 fresh carrots cut into chunks (wash, don't peel)

1 large pointed red pepper, seeded and cut into chunks

Cover with boiling water and season to taste

(for me this is always a couple of bay leaves, garlic and ground pepper)

This time I had a small chunk of leftover ham, but it isn't necessary. If there is no meat, I add a bit of oil for flavour.

 

 

Cook in crockpot for 2 hours on high. After a couple of hours, scooped up the big pieces and 'chunkify' them with the food processor, then add back in to cook for another hour.

 

Great hot but also good cold, like gaspacho.


Warm wishes,

Jefa

 

Carrie Maddoux

(Retired)ISN Sclero Forums Support Specialist

(Retired)ISN Sclero Forums UK Chat Host

International Scleroderma Network (ISN)

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