Vegetable Soup

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.