ST. JOSEPH'S DAY SOUP
Steps:
- Place the chickpeas and both beans in a large bowl, add water to cover by several inches, and refrigerate for several hours or overnight; drain.
- In a large pot, combine the chickpeas and beans, add cold water to cover by 1 inch and bring to a simmer. Cook for 1 hour, adding more water if needed. Add the lentils, split peas, fennel, tomatoes, onion, olive oil, and water to cover as necessary. Cook for 1 hour more. Add the greens and salt and pepper to taste. Cook for 30 minutes, or until the soup is thick and all of the legumes are tender. (The fava beans and split peas will break apart and thicken the soup.)
- Just before serving, heat the oven to 400 degrees F. Toss the bread cubes with the oil and spread them in a single layer in a roasting pan. Bake, stirring once, until toasted and crisp, about 10 minutes.
- Spoon the soup into serving bowls. Sprinkle the croutons on top.
JEWEL ROASTED VEGETABLES
Provided by Ellie Krieger
Categories side-dish
Time 2h10m
Yield 6 servings (serving size 1 1/3 cups)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
- In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
- After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
- Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 190 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 345 milligrams, Carbohydrate 28 grams, Fiber 9 grams, Protein 6 grams
ST.JOSEPH'S MIRACLE SOUP
I probably should post this recipe after the holidays,because who wants to think about dieting this time of year.This soup is part of a 7 day diet that was popular in the 70's,but it's good anytime,I like to make it when I want something to eat that's filling and not alot of calories.Sometimes I grate a bit of Parmesan cheese on...
Provided by L D
Categories Vegetable Soup
Number Of Ingredients 7
Steps:
- 1. Cut vegetables in medium size pieces,cover with water,let come to a boil(add soup mix and any other herb seasonings you like now),after boilinng 10 minutes,lower heat to simmer till vegetables are tender.
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