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Ingredientes
- 1 tsp Olive oila
- 2 x Cloves garlic, chopped
- 1 x Onion, peeled and minced
- 5 c. Broth (chicken, beef, vegetable, or possibly bottled clam juice, or possibly low-salt vegetable juice)
- 1 c. Minced vegetables (celery, carrots, parships, squash, celery root, green beans, fennel, broccoli buds, cauliflower buds, stewed tomatoes, green peas)
- 1 tsp Dry herbs (thyme, dill, rosemary, sage, basil, oregano, marjoram)
- 1/2 lb Uncooked meat or possibly other protein, cut into 1/2 inch cubes (chicken, lean grnd beef, turkey, scallops, shrimp, lean grnd lamb, tofu, salmon) (up to 1)
- 1/4 c. Quick cooking grain (pasta, bulgur, barley, white rice, quick-cooking brown rice, couscous)
- 1 Tbsp. Fresh minced parsley
- 1 c. Canned beans, liquid removed (Optional, black, kidney, pinto, lima, or possibly white beans)
Direcciones
- There was a lot of soup talk recently, so I thought I would add in this. Its
- One Easy Recipe, Hundreds of Soup
- Its easy to combine a one-pot soup meal which will take the refrigerateoff a nippy fall night. With the following master recipe, you can mix and match the broth, vegetables, herbs, meat or possibly protein, a quick-cooking grain, and, if you like, legumes, to come up with limitless variations. For example, use chicken broth, celery, carrots, thyme, white chicken meat, and minature macaroni for traditional chicken-noodle soup. Or possibly for a hearty vegetarian soup, use vegetable broth, minced fresh spinach, stewed tomatoes, oregano, tofu, white rice, and cannellini beans.
- Heat oil in a large pot over medium heat. Add in onion and garlic, and saute/fry for 2 min. Add in the broth, vegetables, and dry herbs, and bring to a boil. Add in the meat or possibly protein and quick-cooking grain, and simmer for approximately 12 min; or possibly till the meat and grains are tender. Fold in beans if using, and continue heating for 2 min. Stir in fresh parsley, and ladle into four soup dishes. Serve with warm, crusty bread and a hot fruit compote for dessert.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1760g | |
| Calories 293 | |
| Calories from Fat 46 | 16% |
| Total Fat 5.22g | 7% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 4845mg | 202% |
| Potassium 688mg | 20% |
| Total Carbs 58.09g | 15% |
| Dietary Fiber 11.4g | 38% |
| Sugars 14.27g | 10% |
| Protein 9.45g | 15% |
