Recipe Swap: Soups

w/ winter coming

Re: Recipe Swap: Soups

Hamburger Barley Soup (got it at Weight Watchers)

1 pound of 93% lean ground beef
1 pepper diced
6 beef bouillion cubes
28 oz can of crushed tomatos
8 oz tomato sauce (or 1/2 jar salsa - depending on your spicy taste)
6 cups water
1 onion diced
1 cup barley
2 tbsp cumin


saute the beef with the pepper and onion. Put mixture in a stock pot with bouillion, water, tomatoes (crushed and sauce), cumin. Add barley and stir. bring to boil for 10 minutes, continue stirring, let simmer for 40 minutes after this.

If you like it a little spicy, I usually add a little chipotle as well, the smoky flavor is excellent.

Re: Recipe Swap: Soups

BAKED POTATO SOUP

INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
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DIRECTIONS
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Re: Recipe Swap: Soups

Tuscan White Bean Soup
6 ounces of smked bacon, diced (I leave it whole and remove when done cooking-it looks funny floating around!)
10 cups chicken broth
1 bag (16 oz) dried great northern beans, rinsed
1 can (14 1/2 oz) diced tomatoes, undrained
1 large onion, chopped
3 carrots, peeled and chopped
4 cloves of garlic, minced
1 fresh rosemary sprig or 1 tsp dried rosemary
1 tsp black pepper

Cook bacon in skillet on med-hi until just cooked; drain and transfer to slow cooker. Add remaining ingredients. Cover and cook on LOW 8 hrs or until beans are tender. Remove and discard rosemary sprig.

Re: Recipe Swap: Soups

Re: Recipe Swap: Soups

MINESTRONE SOUP

1 onion - roughly chopped
1 clove of garlic - roughly chopped
1 Zuchinni - cut in half length wise and then sliced
3 carrots - peeled, cut in half lengthwise and sliced
3 celery stalks - cut in half lengthwise and sliced
3 oz Shitake Mushroom, sliced
3 oz Crimini Mushrooms, sliced
1/4 bag Frozen Peas
1/4 bag Frozen Chopped Spinach
1 can (15 oz) Canellini Beans (juice and all)
1 can (15 oz) Stewed tomatoes (juice and all)
1/2 can (2 oz) Tomato Paste
6 cups Vegetable or Chicken Broth
1 tbs italian seasoning
Salt & Pepper

1 Cup Ditalini Pasta (cook, drain & rinse then add at the end)

Add all the ingredients except the pasta into a pot, bring to a boil then simmer for 2 hours on low
(or put in crockpot on high for 4 hours)

Stir in the pasta and let it heat back up.

Serve with shaved parm cheese and toasted crusty bread.



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Easy French Onion Soup (serves 4)

3 tablespoons butter
4 cups thinly sliced onions, about 4 to 5 medium onions
4 cans condensed beef broth (10.5 oz each)
4 slices French bread, 1 inch thick
4 slices Swiss or Mozzarella Cheese
2 tablespoons grated Parmesan cheese


Directions for easy French onion soup
In a large skillet over medium low heat, melt butter. Saute onion until golden in color, about 8 minutes. In a medium saucepan, combine beef broth and sautéed onion; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Meanwhile, toast French bread on both sides under broiler;
Pour Soup in Crock and Place bread on top.
Top with cheese and sprinkle with parm cheese
Put under broiler until cheese is bubbly




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This recipe is originally from Men's Health. I have made it both in the microwave and just in a pot

Zuchinni Zuppa

15 oz can chickpeas (garbanzo beans) rinsed and drained - can substitute canelinni or kidney beans
15 oz can zucchini in tomato sauce
2 cans (14 oz ea) low-sodium chicken broth
9 oz package refrigerated cheese tortellini
1/2 C chopped onion
1/4 C finely chopped carrot
2 cloves garlic, minced
1 tbsp olive oil
1 tsp italian seasoning
1/4 tsp salt
1/8 tsp ground black pepper

Top with grated Parmesan cheese.

Directions
1. In a 3 quart microwavable bowl, stir the onion, carrot, and garlic with the olive oil until coated. Nuke for 4 to 6 minutes or until soft.
Stir in the chickpeas, zucchini, broth, tortellini, and Italian seasoning.
Cover tightly with plastic wrap and microwave for 15 to 18 minutes, or until the tortellini is cooked.
Stir in the salt and pepper.

Message edited 10/20/2008 4:17:55 PM.

Re: Recipe Swap: Soups

BUTTERNUT SQUASH SOUP

INGREDIENTS:
• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste
________________________________________
DIRECTIONS:
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Re: Recipe Swap: Soups

Italian Sausage Soup

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt


Ina large pot , brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves.

Re: Recipe Swap: Soups

Tortellini Soup

3 cloves garlic, minced
1 tablespoon butter or margarine
1 can (48 oz) College Inn® Chicken Broth (99% Fat Free) OR (48 oz) College Inn® Beef Broth
1 package (19 oz) frozen cheese tortellini
1 package (10 oz) frozen chopped spinach
2 cans (14.5 oz each) Del Monte® Stewed Tomatoes, undrained, cut into pieces
Grated Parmesan cheese

In large saucepan, over medium-high heat, cook garlic in butter for 1 to 2 minutes. Add broth and tortellini. Heat to a boil; reduce heat and simmer 10 minutes. Add spinach and tomatoes; simmer 5 minutes longer. Sprinkle each serving with cheese.

Re: Recipe Swap: Soups

Easy Avgolemono (Def not a good as when from scratch but a quick fix)

3/4 quarts chicken broth
1/2 cup uncooked orzo pasta
3 eggs
1 lemon, juiced
1 tablespoon cold water
salt and pepper to taste

DIRECTIONS
Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes.

Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!

Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices.

Do not let the soup boil once the eggs have been added or it will curdle!

Re: Recipe Swap: Soups

OK, this soup is a lot of work but so delicous. It is 2 soups in one. I make it the day before serving if I am having a dinner party because of the time. But if you want to impress serve this. I use an immersion blender to blend the soups directly in the pots and I don't strain them.

Roasted Yellow Pepper and Roasted Tomato Soup with Serrano Cream

Gourmet | March 1993

Makes about 3 cups of each soup, serving 4.


For the pepper soup:
3 tablespoons finely chopped shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted (procedure follows) and chopped coarse (about 6 cups)
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste

For the tomato soup:
5 pounds plum tomatoes, quartered lengthwise
3 unpeeled large garlic cloves
3 tablespoons finely chopped shallot
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste


For the serrano cream:
3 fresh serrano chilies or jalapeños roasted, seeded and chopped fine (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup crème fraîche or sour cream


To roast peppers:
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
(Wear rubber gloves when handling chilies.)
Make the pepper soup:
In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft.

In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the tomato soup:
Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F.

oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the serrano cream:
In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well.

(Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
To serve the soup:
For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.


(Wear rubber gloves when handling chilies.)
Make the pepper soup:
In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft.

In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the tomato soup:
Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F.

oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the serrano cream:
In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well.

(Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
To serve the soup:
For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

Message edited 10/23/2008 8:17:25 PM.

Re: Recipe Swap: Soups

Escarole and White bean soup (very simple)

-brown a tablespoon or so of chopped garlic in a little bit of oil (1-2 tbsps)
-chop up a large head of escarole and add to pan.
-add enough chicken or veggie stock to cover escarole (2 14 oz cans is what I normally use but you may want to use a 3rd can if you like a little more juice with your soup)
-simmer for 10 minutes until escarole wilts
- add powdered garlic and red pepper flakes (to taste) and allow simmer for 10 minutes
-add one 14 oz can of white beans and simmer for 5 to 10 minutes
-serve as is or sprinkle with parmesian cheese with a side of bread

ENJOY

Re: Recipe Swap: Soups

BROCCOLI CHEESE SOUP
Cooking Spray
1 Cup Chopped Onions
2 Garlic Cloves Minced
3 Cups Chicken Broth Fat Free, less sodium
1 16oz Package Broccoli Florets
2 ½ Cups 2% Reduced Fat Milk
1/3 Cup All Purpose Flour
¼ Teaspoon Black Pepper
8 oz Light Velveeta Cheese Cubed

Heat large nonstick saucepan coated with cooking spray over Medium-High heat. Add onion and garlic; sauté 3 minutes or until tender. Add broth and broccoli. Bring to boil over Medium-High heat. Reduce heat to Medium and cook 10 minutes.

Combine Milk & flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place 1/3 of the soup in blender or food processor and process until smooth. Return pureed soup mixture to pan.

Serves 6
Serving Size: 1 1/3 cups

Message edited 1/7/2010 10:11:46 AM.

Re: Recipe Swap: Soups

oops there is already a recipe on here for Buttnernut Squash soup!

Message edited 10/25/2008 11:38:56 AM.

Re: Recipe Swap: Soups

Mom’s Cabbage Soup

Ingredients:
4 tbsp margarine
2 onions-- sliced thin
1/2 head shredded white cabbage
1 oz chicken or beef or veggie stock
16 oz can diced tomatoes w/ liquid
2 tbsp ketchup
1/4 cup white vinegar
1/4 cup sugar
4 cups water
salt and pepper to taste

Optional:
1 can whole cranberry sauce or 1/2 bag frozen cranberries
small red bliss potatoes

saute onions in margarine, then add cabbage. cook 2 minutes

add stock, tomatoes, ketchup, vinegar and sugar, stir and cook for 5 minutes on medium heat.

add water and salt and pepper to taste, stir
add optional ingredient(s)

cover and cook over low heat for 20 minutes.

Re: Recipe Swap: Soups

Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons

Courtesy of Robin Miller-Food Network

This was so easy and soooo good! I had so much left over that I froze 1/2 of it. With the left over soup, I added my twist to the recipe.......Heavy Cream to the soup and it was delicious!

4 slices bread, cut into 1-inch cubes
Cooking spray
2 tablespoons grated Parmesan
1 tablespoon olive oil
2 leeks, rinsed well and chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Roasted asparagus, chopped, about 4 cups
1 baking potato, peeled and cut into 1-inch pieces
6 cups reduced-sodium chicken or vegetable broth
1/2 cup diced oil-packed sun-dried tomatoes
Special Equipment: Immersion blender, optional



Preheat oven to 400 degrees F.


Coat a large baking sheet with cooking spray.


Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.
While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Re: Recipe Swap: Soups

bump. Looking for more great soup ideas!

Re: Recipe Swap: Soups

Chicken, Spinach & Gnocchi soup

Ingredients

Kosher salt
2 cups prepared gnocchi
4 cups low sodium chicken broth
4 cloves garlic, thinly sliced
2 tablespoons unsalted butter
pinch sugar
2 cups cleaned baby spinach leaves
2 cups shredded cooked chicken
freshly ground black pepper
hunk of good paremesan or other grana-style (hard grating) cheese

Directions

1. Bring a medium saucepan of cold water to a boil over high heat, then salt it generously. Add the gnocchi and cook, stirring occasinally, until al dente, about 3 minutes. Drain and set aside.

2. Meanwhile, put 1/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered, until the garlic is tender, about 1 minute. Add the spinach and let it wilt for about 30 seconds. Add the remainding 3 3/4 cups chicken broth and teh chicken and bring just to a simmer. Stir in the gnocchi and bring to a full boil. Taste and season with salt and a generous amount of pepper to taste - use a light hand with the salt because the cheese is salty.

3. Ladle the soup into warmed shallow bowls and shower each with some freshly grated parmesan cheese

Re: Recipe Swap: Soups

Creamy (curried) Butternut Squash Soup

1 butternut squash (about 1 3/4 lbs), peeled and cut in 2 inch cubes.

4 1/2 cups vegetable stock
1/2 cup blanched almonds
1 1/2 tsp. curry powder
1/2 tsp. sea salt
1/8 tsp. black pepper

Put squash cubes and 3 cups of stock in large pot. Bring to simmer over med. heat, then reduce heat, cover and cook until squash is tender, 15-20 min. Remove from heat and let squash cool in cooking water.

Put the blanched almonds and the remaining 1 1/2 cups of stock into a blender. Blend until smooth, about 1 minute. Add the cooked squash, curry, salt and pepper. Blend until smooth.

Add the squash mixture to the pot of cooking liquid and bring just to a simmer over med. heat. Serve hot.

*This is the original recipe. To make it thicker, I cook the squash in the 3 cups and then use 1 1/2 cups of THAT cooking liquid to blend with the almonds, instead of "the remaining 1 1/2 cups of stock."

**If you want less curry or spice, I'd reduce the amount it calls for. You can really taste it in the original.

***Blanched almonds are without the skins. They look white in the bag or container and are usually cut up in some way. It usually says right on it that they are blanched.

****This is totally vegan-the blended almonds make their own type of milk, which makes it creamier.

Re: Recipe Swap: Soups

bump

Re: Recipe Swap: Soups

Jewish Penicillin

I use kosher chickens because my mom always did. I found them to have a certain flavor other chickens didn't. The are soaked and salted first so it's a different flavor. If you choose to use other chicken you will probably want to add more salt along the way but taste it before you do it. I use 2 chickens but if you use one you will yield less soup. I like to make a ton so I can freeze it. Keep the rest of the ingredients the same though.

Ingredients:

2 kosher chickens cut in 1/4s
one spanish onion
6 carrots cleaned,peeled and cut into 2 inch pieces
6 celery stalks-washed, don't cut
soup greens (package at the store) or, one turnip, one parsnip, one onion, dill, parsley. Soup greens usually have the onion or a scallion but I just use one big spanish onion and discard the small one they put in there. Depending on how much parsley and dill is in the package you may want to get some more.
kosher salt (coarse salt)
white pepper (important because who wants black things floating in their soup?)
garlic powder

In a big pot (I use a 10 quart or bigger) put both chickens in and fill with water that just covers the chickens. You may have to clean the chickens a bit to make sure there are no residual feathers or tags (empire puts a tag on one piece in each package)
Put on the stove on high and bring to a boil. Skim the residue that forms on top.

Peel and cut the onion in half and put it in along with the celery, carrots, turnip, and parsnip. You want to peel the parsnip like you would a carrot and cut the ends off the turnip and wash well before putting in the pot.

Season with salt and pepper and garlic powder. You can always adjust this later so don't go nuts. Sorry no measurement here. You have a load of soup there so you will probably want to adjust later. Light on garlic. It should be the least of the spices.

Let it boil on med high for about one hour. Taste for seasonings. Adjust if needed.

Take the parsley and dill and wrap it up in a bunch together with white thread. You can go around the bunch several times to make sure the bunch is tightly secured. You will want that later when you remove it.

Continue to boil for another 20 minutes.

Turn off the heat and let sit for about 30 minutes. It will be so hot that you want it to cool a little before separating out the soup from the vegetables.

Remove the celery, turnip, parsnip, parsely/dill bunch/onion and discard.

Then remove the carrots and set aside.

Then remove the chicken and set aside. It will be fall off the bone tender so get all the chickeny goodness out of the pot.

Strain the soup into another pot or large bowl. It will be heavy so get some help to hold the strainer. Use a strainer not a collander..think fine holes.

So now you have soup, chicken and carrots.

You can shred the chicken and add it or add the chicken to each serving or don't add it at all. I add it when I serve it. I usually make matzo balls and fine noodles with it.

Add the carrots whenever you want as well. The carrots are so yummy from this.

This sounds daunting but it's very simple. It just has a bunch of steps.

Re: Recipe Swap: Soups

bump. any more ideas?

Re: Recipe Swap: Soups

Hi Everyone, I just made my MIL's recipe for lentil soup.. O M G!!!!

Lentil Soup

Ingredients:

1 bag of GOYA lentils

1 small onion cut in half

4 cloves garlic (not chopped)

1 green pepper cut in half

1 packet of GOYA Sazon con Culantro and Achiote (its the orange and peach box for my fellow white chicks! My Dominican MIL expected me to know what this was)

1/2 head of cabbage cut in half again

3 carrots chopped

2 small potatoes cut into small cubes

1/2 cup chopped fresh cilantro

Ham or Kielbasi (I used Ham Steak)

2 bouillon cubes

adobo (for seasoning)

1 TBSP of white vinegar

__________________________________

Wash the lentils and rinse. Put lentils and water (just enough water to cover the lentils and then some). Then add the the onion, garlic, green pepper, adobo, and packet of sazon.
When this comes to a boil , add the cabbage, carrots, potatoes,ham, packets of bouillon, cilantro, salt and pepper.
Reduce heat to medium and cover. Cook until lentils and veggies are soft. At the very end add the vinegar.

Enjoy!!!!

Re: Recipe Swap: Soups

bump