Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
4 cups flour
8 tsp baking powder
2 tsp salt
1 Tbsp parsley flakes
2 Tbsp margarine
1 1/3 cup milk
Directions
- Blend together with a pastry blender flour, baking powder, salt, parsley and margarine.
- Add milk and mix until it forms a paste.
- Use a small teaspoon to drop dumplings into the soup or stew. Steam for 20 minutes
Note
Dumplings are cooked with steam so you require a lid. Be sure the stove temperature is on low so you can prevent your food from burning on the bottom.
Posted in /Cooking/Soups on Saturday, July 15, 2017
This is one of my roommates favorite soups it is just the right amounts of heat and sweet. And yields 10 healthy servings.
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Posted in /Cooking/Soups on Saturday, July 15, 2017
This is one of the soups that we make at school that never has any leftovers. Both students and staff love this soup.
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Posted in /Cooking/Soups on Saturday, July 15, 2017
This is a thick lentil soup with a hint of coconut to cool the spiciness.
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Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste
Directions
1. Rinse lentils.
2. Place all ingredients except the pepper into a 4-6 quart slow cooker.
3. Cover and cook on low for at least 12 hours, or high for at least 5 hours.
4. Season with pepper and remove the bay leaves before serving.