Lunch Recipes (Most Popular)30572 results - showing 24951 to 24960
I did this by just throwing stuff into a small pot, with the idea of bringing it to work for lunch the next day. It turned out great!
Important Note: When purchasing diced tomatoes and beans, make sure to check the labels for sodium and pick a low one, also rinse the beans before adding to the soup.
Also, the quality of your curry powder will make a difference to sodium. There shouldn't be any added salt.
All ingridients can be altered to taste. I used Madras curry powder, and added about .5 inch piece of jalapeno for a bit of zing.
I also used ground cumin, instead of seeds, because that's what I had. You could probably toast the seeds if you wanted, to change the flavour a bit.
Eat half a serving, and add a small salad to up your veggies too!
Change the beans and change the flavour too!Submitted by AMACUBA
Making soups may have once been an all-day affair, but here's a great example of how a few choice convenience products can renovate an old favorite for our modern, hectic lives. Some frozen vegetables, a few canned tomatoes and canned broth--and voila! a Tex-Mex favorite in minutes.
Makes 4 servings, about 1 1/3 cups each
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
MAKE AHEAD TIP: Cover and refrigerate, without the tortilla strips, for up to 2 days. Top with toasted tortilla strips just before serving.Submitted by SRICARD72