My Mom shared a Weight Watchers recipe with me for "Oven Baked Fall Soup." I've adapted it a bit -- taken out the chicken broth, upped the veggies a little and increased the water -- and here's the revised version. It's super-easy and goes well with some crusty bread (topped with Earth Balance vegan margarine, of course) and a red wine. And the kids *tried* it and didn't hate it. I actually LIKE it. Brownie points for progress!
1/2 c lentils
1/2 c split peas
OR 1 cup dry bean soup mix
OR 1 c just lentils
5 cups vegetable broth (I used three 14 oz cans of Swanson's vegetarian vegetable broth)
1 c chopped carrots
1 c chopped celery
1 c chopped red bell pepper
1 c chopped onion
1 bay leaf
1 teaspoon cumin
1/4 teaspoon pepper
optional: 1 c chopped cabbage or 1 c chopped cauliflower If you add these additional vegetables, you'll need to increase the broth, probably by a cup or two.
Mix everything together in big pot. Cover pot and bake in the oven at 350 for 2 hours.
Easy, huh?!
About Me
- Elaine
- My interests include veganism and vegetarianism, health, ethics, politics and culture, media, and the environment. I have three kids; I teach college part-time, study piano and attempt to garden. I knit. I blog on just about anything, but many posts are related to my somewhat pathetic quest to eat better, be more mindful of the environment, and be a more responsible news consumer. Sometimes I write about parenting, but, like so many Mommy bloggers, my kids have recently told me not to. :) Thanks for reading.
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Politeness is always appreciated.