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Healthy Vegetable Soup

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  • 3 weeks later...

Hi I made a veg soup last week as we had so much of bits left over

i chopped half onoin

1 potatoe thats all I had




peas frozon

1 pint of stock more if needed

salt peper

bay leaf

tomotoe purea


had I had any othe veg I would have put it in I did however add some pieces of speggetti

and veg gravey granuals not many

i blended mine but it was quite thick and a green colour

but tasted nice my husband ate most of it


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My crockpot is oval -- even though there are only two of us, I wanted flexibility with the size of things I put into it. We had a roast duck on Wednesday and after the main pieces were eaten I broke up the carcass, covered with water from the teakettle, a large onion cut into quarters and a couple of bay leaves. I had reserved all the juices from the pan in the fridge overnight and skimmed off the fat (this I froze in a small container - duck fat is good for flavouring other recipes). These juices were added to the crockpot as well.


This I let cook for two hours until the meat was ready to pull off the bone. I removed the boney pieces and set aside to cool. To the stock, I added a large sliced leek, half a red cabbage sliced, about six carrots sliced, a cup of split red lentils (these are the kind that don't have to be soaked) and a cup of dry basmati rice. This continued cooking for another couple of hours. In the meantime, I picked all the meat from the cooled bones and put it back into the pot.


To the soup I added a packet of dried wild mushrooms, some garlic granules, white pepper and a bit of salt. As you can see from Lyndylou's recipe, you can add just about anything to the pot according to the contents of your fridge and your personal taste.


Meat stocks are a good base, but you don't need to start with meat. You can make a good vegetable stock by boiling all the peels and end bits from the vegetables you prepare through the week, or purchase concentrate. The purchased varieties can have a lot of salt, so read labels. I don't through any juices out (as from boiled potatoes, etc.) as these contain lots of nutrients. Everything gets put into the next meal or saved for a soup.

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Lentil Vegetable Soup


I don't like lentils but I love this soup and it's really easy & nutricious!


In a large saucepan, cook 3 thinly sliced carrots, 2 chopped onions and 1 minced clove of garlic in 1 tbsp of vegetable oil for 5 minutesl. Stir in 3 cups of shredded Savoy cabbage, 2 cans beef broth, 1 can lentils (drained & rinced), 1 large can of tomatoes and 1/4 tsp. each of dried thyme, oregano & pepper.

Simmer together.

Serves 4-6

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