keljonma
Epicurean Goddess
Threw this together today. The left over potatoes were first baked for a dinner, and then sliced and fried for a breakfast. With the exception of the Chinese corn on the cob, the canned veggies were home canned, and the carrots were frozen.
Lentil Veggie Soup
2 T olive oil
2 chopped cloves garlic
3 to 4 small onions, chopped
1 T dried celery
1 tsp dried thyme
1 diced red pepper
2 left over fried potatoes, sliced
1 cup sliced carrots
3/4 cup lentils (I used green today)
3 T bouillon powder (today I used beef)
1 can diced tomatoes with juice
1 can English peas with juice
1 can Chinese style miniature corn on cob, drained
2 quarts boiling water
Heat oil, saut garlic, onions, celery, thyme, and red pepper. When onions are translucent, stir in the fried potato slices, carrots, and lentils. Let cook about 5 minutes. Stir in bouillon powder, tomatoes, peas, Chinese corn on cob, and 2 quarts boiling water. Cover and bring to boil. Lower heat to simmer and cook for about 1 to 2 hours.
Lentil Veggie Soup
2 T olive oil
2 chopped cloves garlic
3 to 4 small onions, chopped
1 T dried celery
1 tsp dried thyme
1 diced red pepper
2 left over fried potatoes, sliced
1 cup sliced carrots
3/4 cup lentils (I used green today)
3 T bouillon powder (today I used beef)
1 can diced tomatoes with juice
1 can English peas with juice
1 can Chinese style miniature corn on cob, drained
2 quarts boiling water
Heat oil, saut garlic, onions, celery, thyme, and red pepper. When onions are translucent, stir in the fried potato slices, carrots, and lentils. Let cook about 5 minutes. Stir in bouillon powder, tomatoes, peas, Chinese corn on cob, and 2 quarts boiling water. Cover and bring to boil. Lower heat to simmer and cook for about 1 to 2 hours.
