Stew meat, large soup bone, 2 qrts water, 1 T salt, pepper, 1 bay leaf, bouillon cubes: cook together 3 hrs.
Add 1 large can tomatoes, 1 large pkg frozen vegetables, celery, onion, potatoes, 2 T sugar. Cook 1 hour.
Christian Preschool
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Hearty Thai Vegetable Soup
Hearty Thai Vegetable Soup
Ingredients:
1 medium eggplant, peeled and cut into chunks
1 large onion, cut into chunks
3 carrots, cut into chunks
1/4 head cabbage, shredded
1/2 head cauliflower, broken into flowerets
1/2 head broccoli, broken into flowerets
1/2 cup dry red lentils
1 28-oz. can chicken broth
3/4 cup canned lowfat coconut milk
2 tbsp. lime juice
1/2 tsp. ground cumin
1/2 tsp. black pepper
Method
Place eggplant, onion, carrots, cabbage, cauliflower, broccoli, and lentils in a large soup pot. Add chicken broth until it covers about 3/4 of the vegetables. Add coconut milk, lime juice, cumin, and pepper. Add more chicken broth, if needed. Simmer about 1 hour or until vegetables are soft.
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