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Soups

Split Pea Soup
Chowder
Hamburger Soup
Pasta & Bean Soup
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Split Pea Soup - A real treat

Potato, 1 diced

Carrots, 2 diced

Celery stalks, 2 diced

Onion, 1 diced

6 cups water 1.5 L

Split peas, dry 1 cup 250 ml

Salt , 2 tsp.

Pepper, 1/4 tsp.

Place above ingredients in a large pot. Cook for 40 to 50 minutes, or until peas are tender. Serve with whole grain roll.

Makes 6 servings.

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Chowder - This soup is a simple and delightful .

2 large potatoes, diced

1 onion, diced

1 cup water 250 ml

Cream corn 14 oz can 398 ml

1 cup milk or 1/3 cup (75 ml) skim milk powder + 1 cup (250 ml) water

1 cup split peas, dry 250 ml

Salt 1/4 tsp.

In a sauce pan mix potato, onion and water and bring to boil. Reduce heat and let boil for 10 minutes. Add corn, milk and salt. Let simmer 10 minutes. Add extra salt & pepper to taste.

Makes 4 servings.
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Skim Milk Powder

Skim milk powder is an excellent source of protein and calcium. This pantry essential is more economical than fluid milk, saving 10 cents a glass. Substitute for milk by replacing 1 cup (250 ml) milk with 1/3 cup (75 ml) milk powder and 1 cup (250 ml) water. Extra skim milk powder can also be added to soup, stews, casseroles, muffins and hot cereals to boost nutritional value.

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Hamburger Soup - lovely !

ground beef 1/2 lb.

1 onion, chopped


1 potato, cubed

1 carrot, sliced

1 cup cabbage, shredded


1/4 cup rice, uncooked

6 cups water

1 bay leaf

1 tsp.salt

1/4 tsp.pepper

14 oz. 1 x can tomatoes

Brown ground beef and onion in a large pot.Then add potatoes, carrots and cabbage and allow to simmer for 5 minutes. Sprinkle the rice over meat and vegetables and add water and seasonings. Cover and allow to simmer for 20 minutes. Add tomatoes. Let simmer for another 10 minutes.

Makes 4 servings.

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Pasta & Bean Soup - A quick & easy Italian number

1 cup macaroni, uncooked

1 onion, chopped

1 Tbsp.oil

1 cup carrots, diced

2 celery stalks, sliced diagonally

1 tsp.basil

1/2 tsp.salt

1/4 tsp.pepper

14 oz can kidney beans, drained

14 oz can tomatoes

Bring 6 cups (1.5 L) of water to a boil. Add macaroni. Cook for about 10 minutes or until tender but firm. Drain macaroni. In a sauce pan sauté onion in oil for 1 minute. Add carrots and celery. Cook for 2 minutes. Add kidney beans, tomatoes, 2 cups (500 ml) water and seasonings. Bring to a boil and cook for 3 minutes. Stir in macaroni. Reduce heat. Cover and simmer for 7 to 10 minutes or until vegetables are tender. Add more water if liquid evaporates too quickly.

Makes 4 servings.

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