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Joined: Oct 2010
Posts: 11,813
BellaOnline Editor Renaissance Human
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OP
BellaOnline Editor Renaissance Human
Joined: Oct 2010
Posts: 11,813 |
Blended lentil vegetable soup with Berbere seasoning.
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Joined: Oct 2003
Posts: 8,850
BellaOnline Editor Stone Age Human
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BellaOnline Editor Stone Age Human
Joined: Oct 2003
Posts: 8,850 |
For supper - white bean and vegetable soup seasoned with cumin powder - it was reminiscent of refried beans and we both thought it was delicious!
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Joined: Oct 2010
Posts: 11,813
BellaOnline Editor Renaissance Human
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BellaOnline Editor Renaissance Human
Joined: Oct 2010
Posts: 11,813 |
Sounds wonderful. Tomorrow, we are having a pinto bean soup.
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Joined: Oct 2010
Posts: 11,813
BellaOnline Editor Renaissance Human
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OP
BellaOnline Editor Renaissance Human
Joined: Oct 2010
Posts: 11,813 |
Broth from beef bones, onions, carrots, peppers, celery, peppercorns, and turmeric.
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Joined: Oct 2010
Posts: 11,813
BellaOnline Editor Renaissance Human
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OP
BellaOnline Editor Renaissance Human
Joined: Oct 2010
Posts: 11,813 |
Broth, beef chunks, barley, turnip, celery, carrots, and onions.
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Joined: Oct 2010
Posts: 11,813
BellaOnline Editor Renaissance Human
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OP
BellaOnline Editor Renaissance Human
Joined: Oct 2010
Posts: 11,813 |
When I want something light to go with a tiny sandwich, I pull out a can of chicken noodle soup. I cut onion, celery, mushrooms, and some spring greens and put them in the pan with the soup. Then, I add a can and a half of water. I cook it until the veggies are done, then I put half of the soup into a bowl. I throw a handful of small cooked shrimp into the bowl and let it stand for a couple of minutes. The shrimp thaw and release their juices into the broth. It is simple, low cal, low carb, and goes well with a simple quesadilla.
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Joined: Oct 2010
Posts: 11,813
BellaOnline Editor Renaissance Human
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OP
BellaOnline Editor Renaissance Human
Joined: Oct 2010
Posts: 11,813 |
When I want something light to go with a tiny sandwich, I pull out a can of chicken noodle soup. I cut onion, celery, mushrooms, and some spring greens and put them in the pan with the soup. Then, I add a can and a half of water. I cook it until the veggies are done, then I put half of the soup into a bowl. I throw a handful of small cooked shrimp into the bowl and let it stand for a couple of minutes. The shrimp thaw and release their juices into the broth. It is simple, low cal, low carb, and goes well with a simple quesadilla.
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Joined: Oct 2010
Posts: 11,813
BellaOnline Editor Renaissance Human
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OP
BellaOnline Editor Renaissance Human
Joined: Oct 2010
Posts: 11,813 |
What soup are you enjoying on this winter day?
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Joined: Oct 2010
Posts: 11,813
BellaOnline Editor Renaissance Human
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BellaOnline Editor Renaissance Human
Joined: Oct 2010
Posts: 11,813 |
We are having a lovely stew. We had a fabulous roast and some gravy left over. I put it in the freezer for a couple of months, and now it is time to turn it into stew. Stew is good with a veggie wrap or grilled cheese. Quesadillas work well, too!
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Joined: Oct 2010
Posts: 11,813
BellaOnline Editor Renaissance Human
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OP
BellaOnline Editor Renaissance Human
Joined: Oct 2010
Posts: 11,813 |
I read a recent article by Karen Hancock about Jambalaya Soup. Today, I made my version of "Everything but the kitchen sink almost Jambalaya Soup." It is yummy.
Start with homemade chicken broth made by boiling the carcass of a rotisserie chicken. Enrich that broth with a fat old spoonful of Better than Boullion-chicken flavor. Add equal amounts of roughly chopped celery, bell pepper, onion, and zucchini. Cook it until the veggies start to get tender, then add a can of stewed tomatoes. I cut the tomatoes into smaller pieces. Add a half a cup of small ham pieces and a chopped up cooked sausage pattie. Add a half cup of frozen corn. Cook until the veggies are very tender and the corn is still crisp. Add a can of drained and rinsed black beans, a cup of diced rotisserie chicken, a cup of cooked rice or cooked orzo, and seasonings to taste. I used some Old Bay Seasoning and Berbere seasoning to give it a little zing.
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