Vegetable Soup

I make this vegetable soup often

in Autumn and Winter.

The Parsnips replaces the salt for flavour

 

Ingredients:

I box (900ml)  Campbell's chicken

 or beef broth.

(this is also sold with low Sodium)

About 3/4 cup soup mix. 

The one I use has barley,

 rice and split peas in it.

1 can tomato soup.(10oz)

4 cups of water, (approximately)

I medium onion chopped

1 garlic clove finely chopped or minced

1 celery stock chopped

1 medium turnip diced

4-6 carrots sliced

4 parsnips diced

4 potatoes diced

About 2 tbsp. parsley

pepper to taste

Instructions:

Add chicken broth to pot 

with the soup mix,

  tomato soup, water, 

onion, garlic, & celery. 

Add the rest of the vegetables & pepper.

(I don't use salt. I find the parsnips give a good flavor)

Bring to a boil and simmer approx. 1/2 hr.

Remove from heat and add the parsley.

Enjoy!

Check out my soup recipe
with frozen chopped vegetables.
click here to view Vegetable Tomato Soup

I dried my parsley this yr.
to view click on Parsley

Thanks for your visit xo💖

Oven Baked Brown Rice

I make this rice often. 

 It is always delicious as a side dish

 with chicken, beef or chinese food.
Or serve alone at lunch

Simple and easy to make, 

and freezes well.

Ingredients:

2 cups uncooked long grain rice, rinsed.

3 1/2 cups chicken stock

(I use a box of Campbell's 

Chicken Broth- low sodium)

1 garlic clove chopped

1/4 cup soya sauce

1 tbsp. vegetable oil

1 med. onion chopped

1 can or 4-6 mushrooms chopped

1 small green pepper chopped

1 celery stock chopped

pepper & parsley to taste.

Optional-  add 2 to 3 cups

 chopped chicken, pork, turkey

 or leftover ham chopped up.

Mix all ingredients in a large roast pan.

Cook covered in the oven  at 350 deg. for 1 1/2 hrs

 

The plate is

"Swan Inn"

J. Broadhurst & Sons.

England

Thanks for your visit xo

💛💛💛

Plum Jam

  

These plums are ripe at the end of Summer,

 and are with us for only a short time.

They are excellent raw and they are even 

better when cooked especially in this plum jam,

my favourite jam.

Ingredients:

4 cups chopped ripe plums

3  cups sugar

2  tbsp lemon juice

Instructions:

Wash plums. 

Slice plums in half and remove the pits

Chop up plums.

I remove the pits and put the plums in a food processor.

Pulse a few times to chop up the plums.

Mix the plums, sugar and lemon juice in a deep pan

Let stand 1 hr.

Bring plum mixture to a boil over medium heat,

 stirring often. 

Continue cooking, uncovered and stirring for

 about 15-20 minutes or until thickened. 

Skim off the foam.

Push it all to one side and

with a large spoon, skim it off.

The foam is oxygen that has

formed in the jam. 

Pour into hot sterilized jars.

This batch makes about 5 jars. 

The batch can also be doubled.

Check out my blog on Plum Torte

A delicious buttery moist cake,

great for dessert or afternoon tea. 

Other jams with plums.

Plum and Apple Jam

also

Plum and Raspberry Jam

Thanks for your visit 

💜💜💜