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Friday, February 08, 2013

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Susan

I love soup too! Here's a favorite that I make with either collards or kale: http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-white-bean-soup-with-andouille-and-collards-00000000052371/index.html

Looking forward to trying your soup recipes!

Carol

Carrot Soup:
Saute onions and garlic to taste. Add i quart chicken broth. Add 1 pound sliced carrots. Add 1/2 cup brown rice. Cook for a long time, then puree. Yum.

Pumpkin black bean soup:
Saute onion and garlic to taste. Add 1 quart chicken broth, 1 can pumpkin, 1 can corn or equivalent, 1 can black beans, 3/4 cup salsa, and cumin and chili powder to taste. Cook for a while. Another yum.

Lydia

That looks so tasty!

I often freeze soup in muffin tins and put the frozen pucks into a bag; I can pull out just enough for one serving for a lunch without thawing a whole quart.

Stay warm and safe!

kathy b

Mmmm, Fire roasted tomato soup sounds amazing.

I made Lentil soup this week in the crock pot.

The trick was using the frozen ham bone from Christmas...

Place ham bone in crock pot
add 4 cups chicken broth
add one large can tomato sauce
add carrots chopped
add 2 cups cooked lentils
add 1 T basil
Add 1 T Oregano


let it cook on low 5 to 6 hours

MMMMM

Dee

Mmmm... I love Fire Roasted Tomato Soup.

Carolyn in NC

http://crockpot365.blogspot.com/2012/12/lentil-minestrone-soup-recipe.html

I am a big crockpot fan especially during my working days. I'll load it in the morning and by some kind of magic dinner's done when we get home hungry.

We're big fans of beans and lentils. This recipe turned out great, but I only used one 14 oz can of tomatoes (not 28) and added spinach 30 minutes before we ate it.

I don't know how well it freezes b/c we didn't have any leftovers.

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