Everything soup

Yield: 1 Servings

Measure Ingredient
½ cup Green lentils
½ cup Yellow pea halves
½ cup Hulled barley
⅔ cup Brown rice
28 ounces Crushed tomatoes
\N \N Dixie beef or chicken or turkey - reconsituted
1 cup Veggie broth or water
2 cups Frozen mixed veggies
\N tablespoon Spike seasoning
\N \N Hot sauce of your choice to taste - I used 2 tablespoons of Chinese Garlic Chili sauce
12 ounces Uncooked alphabet or other small pasta

A

B

C

D

I added eight cups of water to "A" and simmered this for 40 minutes and then Added brown rice ("B").

Simmer for twenty minutes more. While it is simmering, prepare a pound of Dixie meat of your choice.

Add "C" to soup. Heat to simmer while stirring and add "D".

Cook and stir constantly for about fifteen minutes and keep some liquid nearby - vegetable broth or water, in case the soup requires more fluid.

When the pasta is cooked, the veggies should be tender but not overcooked, at least that is how it worked for me. Next time, I will add some chunked, cooked potatoes (skins on! the only way to go!) Posted to fatfree digest V98 #006 by "susan.j.mcgee" <susan.j.mcgee@...> on 98

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