Lentil Soup
3677
Lentil Soup
Prepare in crock pot 3 lg. cans no fat chicken broth
No fat chicken broth
1 c. lentils
1 lg. onion chopped
1 med. can no salt V8 juice.
Oil canola or margarine
6 to 8 cocktail beef franks
Pieces of celery and carrots optional
Garlic powder
2 bay leaves
3 cloves sage
coarse ground pepper
6 allspice whole
Salt substitute
Celery seed
Wash and drain lentils. Simmer on low with chicken broth and spice bag (cheese cloth) for several hours. Lightly brown onion and celery in canola oil. Add carrots to pot and simmer another hour remove spice bag. Add V8 juice and small hot dogs. Simmer another 1/2 hour. Serve with garlic Parmesan flat bread or corn bread and salad.
Soups Nov 30, 1999
No fat chicken broth
1 c. lentils
1 lg. onion chopped
1 med. can no salt V8 juice.
Oil canola or margarine
6 to 8 cocktail beef franks
Pieces of celery and carrots optional
Garlic powder
2 bay leaves
3 cloves sage
coarse ground pepper
6 allspice whole
Salt substitute
Celery seed
Wash and drain lentils. Simmer on low with chicken broth and spice bag (cheese cloth) for several hours. Lightly brown onion and celery in canola oil. Add carrots to pot and simmer another hour remove spice bag. Add V8 juice and small hot dogs. Simmer another 1/2 hour. Serve with garlic Parmesan flat bread or corn bread and salad.
Soups Nov 30, 1999
Write a Review
Add to My Favorite
Refer it to Friend
Other recipes at Soups
6 3/4 lbs. short ribs
6 ears of corn (cut into thirds)
4 1/2 lbs. cabbage
1 1/2 lbs. zucchini
2 lbs. carrot
2 cans green beans (16 oz. can) fresh
green beans
2 cans garbanzo beans (15 oz. can)
2 tbsp. salt
3 whole cloves garlic
Cook short ribs in 20 cups of water for 1 hour over medium flame. Add carrots corn and garlic and then cook for 1/2 hour. Next add cabbage and 10 cups of HOT water and continue cooking for 15 minutes. Next add garbanzo beans green beans zucchini 2 tablespoons of salt and then cook 1 additional hour. Serve each bowl with 2 cups of soup and include 1 piece of corn and 2 short ribs in the bowl. Serve the soup with a tortilla. Tucson Arizona
6 ears of corn (cut into thirds)
4 1/2 lbs. cabbage
1 1/2 lbs. zucchini
2 lbs. carrot
2 cans green beans (16 oz. can) fresh
green beans
2 cans garbanzo beans (15 oz. can)
2 tbsp. salt
3 whole cloves garlic
Cook short ribs in 20 cups of water for 1 hour over medium flame. Add carrots corn and garlic and then cook for 1/2 hour. Next add cabbage and 10 cups of HOT water and continue cooking for 15 minutes. Next add garbanzo beans green beans zucchini 2 tablespoons of salt and then cook 1 additional hour. Serve each bowl with 2 cups of soup and include 1 piece of corn and 2 short ribs in the bowl. Serve the soup with a tortilla. Tucson Arizona
Category:
1/2 c. onions chopped
1 lb. hamburger
1 bay leaf
2 cans cream of celery soup
1 1/2 c. water
3 c. tomato juice
1/2 tsp. pepper
1 tsp. salt
1 heaping tsp. sugar
1 tsp. garlic salt
1 can of corn or 1 can green beans
(or both)
Saute hamburger in 3 tablespoons butter until done then drain. Combine all ingredients into kettle and simmer for 45 minutes. Serves 8 to 10. The longer this simmers the better it gets.
1 lb. hamburger
1 bay leaf
2 cans cream of celery soup
1 1/2 c. water
3 c. tomato juice
1/2 tsp. pepper
1 tsp. salt
1 heaping tsp. sugar
1 tsp. garlic salt
1 can of corn or 1 can green beans
(or both)
Saute hamburger in 3 tablespoons butter until done then drain. Combine all ingredients into kettle and simmer for 45 minutes. Serves 8 to 10. The longer this simmers the better it gets.
Category:
3. Corn Chowder
4 med. potatoes cut in chunks
4 med. onions sliced
2 tbsp. margarine
1/8 lb. margarine (1/4 c.)
2 (2 c. cans) cream style corn
1 qt. milk (4 c.)
1/2 c. light cream (optional) I don t
usually have any
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. parsley flakes
1/8 tsp. thyme
1/8 tsp. marjoram
Fry onions in 2 tablespoons of margarine until browned. Cook potatoes cubed for 15 minutes. Use 1/2 cup potato water to rinse corns cans. Warm milk and cream in a large pan and add potatoes onions corn and 1/4 cup margarine herbs and salt and pepper. Heat until piping hot do not boil. Set aside to cool. Reheat and serve. It s better served next day. I may increase herbs to 1/4 teaspoon. Purdys NY
4 med. onions sliced
2 tbsp. margarine
1/8 lb. margarine (1/4 c.)
2 (2 c. cans) cream style corn
1 qt. milk (4 c.)
1/2 c. light cream (optional) I don t
usually have any
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. parsley flakes
1/8 tsp. thyme
1/8 tsp. marjoram
Fry onions in 2 tablespoons of margarine until browned. Cook potatoes cubed for 15 minutes. Use 1/2 cup potato water to rinse corns cans. Warm milk and cream in a large pan and add potatoes onions corn and 1/4 cup margarine herbs and salt and pepper. Heat until piping hot do not boil. Set aside to cool. Reheat and serve. It s better served next day. I may increase herbs to 1/4 teaspoon. Purdys NY
Category:
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.
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.
Category:
5. Sausage Soup
1/2 lb. Italian sausage
1 med. onion
1 jar tomatoes
1 can beef broth
1 (8 oz.) can tomato sauce
1 med. green pepper
3/4 c. picante sauce
1 tsp. basil leaves
1/2 tsp. oregano
1/2 c. canned white beans (optional)
1 pkg. Tortellini s
Brown sausage add onions and cook until tender. Drain sausage. Add remaining ingredients cook for 1 hour.
1 med. onion
1 jar tomatoes
1 can beef broth
1 (8 oz.) can tomato sauce
1 med. green pepper
3/4 c. picante sauce
1 tsp. basil leaves
1/2 tsp. oregano
1/2 c. canned white beans (optional)
1 pkg. Tortellini s
Brown sausage add onions and cook until tender. Drain sausage. Add remaining ingredients cook for 1 hour.
Category:
Sponsors
Main Category
Site News
July 25 2007 - Added 4064 recipes in 41 new categories in the Ethnic Recipes section
July 24 2007 - Changed the database slightly, all recipes are still here but their recipe number may have changed. Please update your favorites and bookmarks
May 17 2007 - Added over 9000 drink recipes! Also added a few new categories under alcohol. More updates soon
May 01 2007 - Upgraded the site with a new script and a new look. This script should make adding and sharing recipes much easier for everyone.
July 24 2007 - Changed the database slightly, all recipes are still here but their recipe number may have changed. Please update your favorites and bookmarks
May 17 2007 - Added over 9000 drink recipes! Also added a few new categories under alcohol. More updates soon
May 01 2007 - Upgraded the site with a new script and a new look. This script should make adding and sharing recipes much easier for everyone.
Tell a Friend
Tell a friend about our website.
Directory Statistics
Recipes: 17734
Categories: 72
