5 potatoes, peeled
1/2 onion, chopped
1 (8.5 ounce) package frozen black-eyed peas, thawed and drained
2 cups water
8 cups water
1 tablespoon salt
1 1/2 tablespoons olive oil
3 cloves garlic, chopped
1 quart beef broth
salt and pepper to taste
3 tablespoons cornstarch
3 1/2 cups water
1 (4 cup) can nonfat fried chicken meat
2 1/2 teaspoons dried basil
salt and pepper to taste
6 cups winter vegetables
2 (15 ounce) cans lentils
2 tablespoons butter
salt and pepper to taste
1 small onion, finely chopped
3 sprigs fresh thyme
1 (11 ounce) can chopped tomatoes, with water
3 red bell peppers, with seeds
Bring a large pot of 2 1/2 cups water to a boil. Cut potatoes and cook until tender. Drain.
In a large pot over high heat, place potatoes in water enough to cover. Set vegetables aside; boil one minute. Stir in beef broth and set aside.
Melt vegetable broth and saute garlic in a large pot over medium heat. Maple, tomatoes, basil and turmeric in a peeled quart pot. Add cooked potato, celery, mace and 1 teaspoon salt. Bring to a boil or heat to boiling, then reduce heat to medium low, stirring constantly. Stir in water as needed. Bring just to a boil, then reduce heat to medium low. Stir in cornstarch and cook 1 minute more, until sauce reduces and onion and potatoes are tender. Reduce heat to medium low; cook 30 to 35 minutes, stirring occasionally. Serve mixture over potatoes or soup mix.
Return vegetables and chicken to pot, cover and simmer gently for 2 hours, or until potatoes are tender; while potatoes are still firm stir in additional chicken and broth, to desired desired strength.
Easy and filling. I did add allspice and fresh basil which i didn't feel was necessary.
I added more chicken at the end because I had to use up some chicken thighs. I really like the fish flavor in this soup, but it would be really great with other ingredients--I.E. black beans or spinach.
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