Vegetable Soup

I Love this Soup, very nutritious.

I make it often

The Parsnips replaces the Salt for Flavor

 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

Add Broth to pot with 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

I dried My Parsley this yr.
to view click on Parsley

My Soup Mix I use is sold in Bags in stores


 I want to thank my sister Carol for the beautiful  Transferware Soup Bowl.

     

° 。 ° ˛˚˛ * _Π_____*。*˚

˚ ˛ •˛•˚ */______/~＼。˚ ˚

˚ ˛ •˛• ˚ ｜ 田田 ｜門 ღ ღ thanks for your visit

all pic are my sole original property.

Brown Rice in the Oven

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 Fast to make, and freezes well.

Ingredients:
2 cups uncooked long grain rice
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- you can also add 2 to 3 cups chopped chicken, pork, turkey or leftover ham chopped up is also good.

Mix all ingredients in a large roast pan.

An Old Roaster

Cook covered in the oven  at 350 deg. for 1 1/2 hrs
(Stir occasionally)


 

The plate is
"Swan Inn"
J. Broadhurst & Sons.
England

..all pic are my sole original property

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 favorite jam.

Ingredients:

4 cups chopped ripe plums

3  cups sugar

2  tblsp lemon juice

Directions:

Wash plums.
I put them in a clean sink filled with cold water. 

Slice plums in half and remove the pits

Chop up 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 20 minutes or until thickened.

Pour into hot sterilized jars.

Thanks for your visit xo