Ingredients
3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup shredded reduced fat sharp cheddar cheese
2 slices bacon, cooked, drained and crumbled
1/4 cup thinly sliced green onions
Directions
Pour milk into a Dutch oven pan. Add soup and mix together well. Add hash browns being sure to mix well to breakup hash browns and to make sure they are completely covered by the soup mixture. On high heat bring soup mixture to a boil. Once boiling reduce heat to low, cover and simmer 15 minutes or until heated through. Be sure to stir often to keep soup from sticking to bottom of pan. Remove soup from heat and sprinkle top with onions, bacon and cheese. Serve immediately.
Nutritional Information: (approx.)
Calories 190; total fat 6g; Saturated fat 3.5g; Cholesterol 20mg; Sodium 870mg; Carbohydrate 24g; Dietary fiber 2g; Sugars 6g; Protein 12g; Vitamin A 10%DV; Vitamin C 10%DV; Calcium 45%DV; Iron 4%DV
Ingredients
1 cup of red lentils, rinsed and drained
2 onions, finely diced
2 garlic cloves, crushed
1 carrot, peeled and finely sliced
2 tablespoons olive oil
2 bay leaves
½ teaspoon dried oregano
7 cups vegetable stock
Salt and black pepper
Directions
Place all ingredients except the salt and pepper into a large soup pan. Bring to a boil and then lower heat and simmer for approximately 1 hour. Stir occasionally to prevent lentils from sticking to pan. If soup thickens and lentils are still not tender, add a little extra vegetable stock.
Remove the bay leaves and add salt and pepper to taste. Serve the soup into warm bowls and serve with a whole wheat or seed roll.
Note: This is a chunky vegetable soup and you can omit or add vegetables to suit your taste. You can replace the potatoes for sweet potatoes for a sweeter tasting soup. Leeks and winter cabbage also work well.
Ingredients
1 medium cabbage cut into quarters
2 tablespoons olive oil
4 carrots, peeled and finely sliced
2 celery stalks, finely sliced
2 parsnips, peeled and diced
7 cups of vegetable or chicken stock
2 medium potatoes, peeled and diced
2 zucchinis, diced
2 cups of cauliflower florets
2 fresh tomatoes, seeded and diced
Salt and black pepper
Fresh chopped parsley to garnish Continue reading
