October Stone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Omit the stone.One cup white navy beans & one garlic clove, boiled & rested for 1 hour.4 cups home made organic veggie broth1 TBS Canola Oil1 yellow onion, sliced & quartered2 cups assorted varieties of radishes, trimmed, halved or quartered.2 cups assorted carrots, clean, peal if desired1 very small red cabbage, cored and sliced in half2 chopped medium red bell peppers4 cups of mix of chopped Rainbow Swiss chard & Kale1 tsp. Herbes de Provence1 tsp. Allspice
Prepare beans from dried state using quick directions on pkg. One garlic clove sliced a& in the boiled with the beans.
Made the broth from organic veggie scraps in a rice cooker.
Clean & Prep root veggies & cabbage. Put oil in bowl. As prep veggies, coat in oil, then place on baking sheet. Cook in 350 oven for 45". Cool a little, then cut in smaller bite size pieces. Add to crock pot with broth & drained navy beans.
Cook on high one hour.
Add Swiss Chard & kale that has been rinsed, chopped, & spun dry in salad spinner. I included the stems as most of the leaves were fairly small. Continue to cook on high until well wilted or ready for dinner.
Can freeze. Add variety ingredients to make each meal unique. Serve as a side or as a main course.
Serving size = 1/10th of total
Serving Size: Makes ten 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user 60SIXTY.
Made the broth from organic veggie scraps in a rice cooker.
Clean & Prep root veggies & cabbage. Put oil in bowl. As prep veggies, coat in oil, then place on baking sheet. Cook in 350 oven for 45". Cool a little, then cut in smaller bite size pieces. Add to crock pot with broth & drained navy beans.
Cook on high one hour.
Add Swiss Chard & kale that has been rinsed, chopped, & spun dry in salad spinner. I included the stems as most of the leaves were fairly small. Continue to cook on high until well wilted or ready for dinner.
Can freeze. Add variety ingredients to make each meal unique. Serve as a side or as a main course.
Serving size = 1/10th of total
Serving Size: Makes ten 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 86.0
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 163.0 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 5.8 g
- Protein: 3.7 g
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