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Eat for Eight Bucks: Lentil Soup
My lentil soup changes according to what I have on hand. I generally start out with leeks,white onion and carrot chopped and saute'ed in EVOO. If parsnips are on hand, they go into the pot. I have also added diced tomatoes. If kale is in the frig, I hand shred some and add that. Fresh green beans cut small are also fair game for that day's soup. I go light or refrain from using garlic. Seasonings are sometimes cumin or curry, always thyme and a bay leaf, a splash of red wine vinegar, sea salt and fresh cracked pepper. I make enough to put in the freezer in one or two cup containers.
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
Thank you, Michele for doing the testing. I make soup quite often and have been using Swanson's reduced sodium, but I will pick up the stock from now on and also try the Kitchen Basics stock as well. My soup favorites are a broccoli soup cooked with potatoes, then an immersion blender to smooth it. The recipe is very easy and I have soup in about 45 to 50 minutes including prep. Another favorite is carrot soup with white beans to provide a creamy texture with my favorite kitchen tool, the immersion blender. Lentil soup rounds out my trifecta of favs. All of these are good for freezing in single or double serving containers. I suppose the next step is to "step up to the plate" (or bowl) and make my own stock.
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5 out of 8 wasn't bad, I guess. enjoyed the quiz. future subject: cooking terms.