Homemade vegetable soup is easy-to-make-comfort-food; and so good for you!
1 T. oil
1 to 2 stalks celery + tops, chopped
1 large onion, chopped
2 cloves garlic, minced
6 c. water (include in this amount any leftover/saved cooking liquids, thawed)
3 T. dry lentils
2 T. uncooked rice
4 to 5 small to medium sized potatoes, peeled and diced
3 to 4 carrots, peeled and sliced
1 + c. chopped cabbage
1 can (14.5 oz.) crushed tomatoes
canned green beans (about 3/4 c. saved out/frozen, for this soup )
up to 4 T. cooked cracked or whole kernels wheat (optional, and good)
sea salt and pepper to taste
In large pot, on high heat: sauté/stir celery and onions in oil until deep brown on edges. Add garlic, stir. Add water/leftover liquids, bring to boil. Add lentils, rice, potatoes, carrots, cabbage. Bring to boil again, turn heat to medium low Cover, cook 25 minutes. Turn heat down to low/simmer, add crush tomatoes, leftover green beans, optional cracked wheat; salt and pepper to taste. Cover and simmer on low for about 20 minutes; stir occasionally. 8 generous servings.
Good with biscuits [or flour tortilla crackers, or whole wheat bread].
Big Sky Biscuits
This recipe makes 1 2 small-sized biscuits. Can make half recipe for 6. Also, I have allotted enough ingredients within budget to make this recipe twice for one person/30 days. This translates into 24 smallish biscuits, which would be 3 per meal, one person, 8 meals.
3/4 c. unbleached flour*
1/4 c. whole wheat flour
2 T. dry milk powder
2 tsp. baking powder
1/4 tsp. salt
3 T. lard or shortening
up to 1/2 c. water
Preheat oven to 425°. Grease a baking pan lightly. Mix flours, dry milk, baking powder, salt. Cut in shortening until mixture resembles a coarse meal. Gradually stir in water with a fork. When all is moistened, use a large cookie scoop**, put mounds of dough 2 inches apart on greased baking pan. There will be 12 mounds. Grease fingers; very gently press top of mounds to flatten just slightly. Bake for 9 to 10 minutes, until bottom of biscuits are golden. Best to serve immediately; can top each biscuit with a bit of margarine or butter, if desired.
**use drop/spoon method if you do not have a cookie scoop. Each mound will be a full Tablespoon.
*Note: can use 1/2 c. unbleached flour, and 1/2 c. whole wheat flour in place of above flour measures.