This dish was so delish. I put everything in the crock pot in the morning, and I could smell the wonderfulness wafting from my home even before I opened the front door. Positive reviews from everyone! Feel free to substitute anything for the seitan - tofu, tempeh, portabello mushrooms or even mock chicken.
1/2 recipe Cheater Seitan
1 12oz can corn
1 medium onion, chopped
1 cup salsa of your choice - the chunkier the better
1 12oz can tomato sauce
2 cloves garlic, minced
1 1/2 cups black beans
Real salt to taste
Put all ingredients in a crock pot. Cook on low for at least 4 hours, but I cooked mine for 9 and it worked out fine. If possible, stir from time to time to ensure the dish doesn't burn.
Serve over brown rice, barley or whole wheat pasta. If desired, garnish with non-dairy sour cream and non-dairy cheese.
Showing posts with label Slow Cooker. Show all posts
Showing posts with label Slow Cooker. Show all posts
Wednesday, April 6
Friday, November 26
Mushroom and Rice Soup
The biggest debate we had here was whether to add diced tomatoes to the recipe. Ultimately we decided no tomatoes with the Pick-a-Number routine. It was delicious and filling. We had very large servings and there was enough for 3 bowls. We will definitely be making this again.
2 c. vegetable broth
4 large carrots, scrubbed and sliced into "coins"
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
2 bay leaves
4 large mushrooms or 6 to 8 small mushrooms, stems removed and chopped
1 c. cooked brown rice
1 1/2 c. cooked garbanzo beans
Real Salt, granulated garlic and basil to taste
1 T. white or yellow miso
1/4 c. nutritional yeast
In a very large saucepan combine vegetable broth, carrots, onion, garlic, celery and bay leaves. Bring to a boil, reduce heat to medium-low and cook for about 10 minutes or until vegetables are tender. Remove bay leaves.
Add seasonings to taste. It is easier to do it at this stage of the cooking than at the end because there are more Chunky Things through which you must blend the seasonings. If you prefer to do it at the end you can. :~)
Add mushrooms, rice and beans. Return to a simmer and cook for 3 to 4 minutes or until mushrooms are soft. Adjust seasonings if necessary. Remove from heat and add miso and nutritional yeast. Serve immediately.
Variations: Like many things on this blog, the vegetables can be swapped out, added or otherwise changed. Zucchini and spinach are some that come to mind. However, the soup can be made creamier, if desired. To make creamier, blend garbanzo beans with about 1/2 cup of the soup broth before adding to the soup. You can blend all or part of the beans, depending on your preference.
Note: When adding miso to a soup, it is important that the miso not be boiled. If boiled, miso paste turns oily and icky and, quite frankly, doesn't taste very good. For best results, cook the soup completely and add miso right before serving, AFTER removing soup from the heat source. :)
**Can be made in the slow cooker.** :o)
Random factoid: Most people toss a significant amount of fiber by peeling the skins off veggies. Whenever possible, leave the skins on vegetables like carrots and potatoes. Just scrub 'em good.
2 c. vegetable broth
4 large carrots, scrubbed and sliced into "coins"
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
2 bay leaves
4 large mushrooms or 6 to 8 small mushrooms, stems removed and chopped
1 c. cooked brown rice
1 1/2 c. cooked garbanzo beans
Real Salt, granulated garlic and basil to taste
1 T. white or yellow miso
1/4 c. nutritional yeast
In a very large saucepan combine vegetable broth, carrots, onion, garlic, celery and bay leaves. Bring to a boil, reduce heat to medium-low and cook for about 10 minutes or until vegetables are tender. Remove bay leaves.
Add seasonings to taste. It is easier to do it at this stage of the cooking than at the end because there are more Chunky Things through which you must blend the seasonings. If you prefer to do it at the end you can. :~)
Add mushrooms, rice and beans. Return to a simmer and cook for 3 to 4 minutes or until mushrooms are soft. Adjust seasonings if necessary. Remove from heat and add miso and nutritional yeast. Serve immediately.
Variations: Like many things on this blog, the vegetables can be swapped out, added or otherwise changed. Zucchini and spinach are some that come to mind. However, the soup can be made creamier, if desired. To make creamier, blend garbanzo beans with about 1/2 cup of the soup broth before adding to the soup. You can blend all or part of the beans, depending on your preference.
Note: When adding miso to a soup, it is important that the miso not be boiled. If boiled, miso paste turns oily and icky and, quite frankly, doesn't taste very good. For best results, cook the soup completely and add miso right before serving, AFTER removing soup from the heat source. :)
**Can be made in the slow cooker.** :o)
Random factoid: Most people toss a significant amount of fiber by peeling the skins off veggies. Whenever possible, leave the skins on vegetables like carrots and potatoes. Just scrub 'em good.
Wednesday, October 20
Homemade Spaghetti Sauce
It's Utah, it's autumn, and everyone has an abundance of tomatoes. It's nearly impossible to give tomatoes away, so when Mom sent me home with five grocery sacks full of these little babies, it was time to get cooking. This recipe is super easy, but allow some time to simmer - the longer it simmers the yummier it will be. My oldest raved about it being the best spaghetti sauce he's ever tasted. I suspect it would work marvelously in a slow cooker, but I haven't tested that yet. :o)
Olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
18 small roma tomatoes*
1 T. basil (more or less to taste)
1 T. oregano (more or less to taste)
1 t. Real Salt (more or less to taste)
1/2 t. cumin (more or less to taste)
2 bay leaves
Heat a small amount of olive oil in a very large skillet. Add onion and garlic and cook, stirring frequently, until starting to brown. Meanwhile, prepare tomatoes.
Cut each tomato in half or quarters, depending on the size. Place tomatoes, all at once, in blender (I hope you have a Blend Tec or similar high powered blender, but if you don't, any blender will work). Use "Whole Juice" cycle if using a Blend Tec, or high speed in a regular blender. Tomatoes should be completely pureed. Once pureed, add all at once to hot pan with onions and garlic.
Add basil, oregano, salt and cumin, stirring to combine. Add bay leaves. It will not be very tasty at this point, and it has kind of a pink hue, but be patient. Cook, stirring frequently, over medium-low heat. Sauce will darken and thicken as it cooks. Cook at least 30 minutes, but longer if you have time, stirring and adding more seasonings as necessary.
Serve over cooked whole wheat pasta or thinly sliced vegetables - I like zucchini from the Spiralizer. Sauce can be made ahead in larger quantities, if desired. I don't usually have fresh herbs on hand (I tend to kill stuff like that), but fresh herbs would be exponentially delicious.
*Note: Feel free to substitute any kind of tomato. My romas were quite small so I had to use more than would be used for supermarket-sized tomatoes. The tomatoes filled a 1 quart blender almost to the top.
Variations: Spaghetti sauce is a great opportunity to sneak in extra veggies that picky eaters don't seem to mind. Thinly dice or slice carrots, zucchini, eggplant, mushrooms, bell pepper, spinach or pretty much anything else and cook in the sauce until tender. Yum! :o)
Olive oil
1/2 yellow onion, diced
4 cloves garlic, minced
18 small roma tomatoes*
1 T. basil (more or less to taste)
1 T. oregano (more or less to taste)
1 t. Real Salt (more or less to taste)
1/2 t. cumin (more or less to taste)
2 bay leaves
Heat a small amount of olive oil in a very large skillet. Add onion and garlic and cook, stirring frequently, until starting to brown. Meanwhile, prepare tomatoes.
Cut each tomato in half or quarters, depending on the size. Place tomatoes, all at once, in blender (I hope you have a Blend Tec or similar high powered blender, but if you don't, any blender will work). Use "Whole Juice" cycle if using a Blend Tec, or high speed in a regular blender. Tomatoes should be completely pureed. Once pureed, add all at once to hot pan with onions and garlic.
Add basil, oregano, salt and cumin, stirring to combine. Add bay leaves. It will not be very tasty at this point, and it has kind of a pink hue, but be patient. Cook, stirring frequently, over medium-low heat. Sauce will darken and thicken as it cooks. Cook at least 30 minutes, but longer if you have time, stirring and adding more seasonings as necessary.
Serve over cooked whole wheat pasta or thinly sliced vegetables - I like zucchini from the Spiralizer. Sauce can be made ahead in larger quantities, if desired. I don't usually have fresh herbs on hand (I tend to kill stuff like that), but fresh herbs would be exponentially delicious.
*Note: Feel free to substitute any kind of tomato. My romas were quite small so I had to use more than would be used for supermarket-sized tomatoes. The tomatoes filled a 1 quart blender almost to the top.
Variations: Spaghetti sauce is a great opportunity to sneak in extra veggies that picky eaters don't seem to mind. Thinly dice or slice carrots, zucchini, eggplant, mushrooms, bell pepper, spinach or pretty much anything else and cook in the sauce until tender. Yum! :o)
Wednesday, October 6
Sloppy Lentils
This dish could be made in the slow cooker as well - if you're able to get up early enough in the morning to prepare it (yeah, um, that hasn't been me lately). My kids initially complained when I said I was making Sloppy Lentils, probably because they detest Sloppy Joes made from ground beef. Surprisingly, my oldest - who complained the loudest - gobbled up his serving and had seconds.
1 cup dry lentils, sorted and rinsed
Olive Oil
1 small onion, diced
1 large or 2 small cloves garlic, minced
1 6 oz can tomato sauce
1 12 oz can petite diced tomatoes, undrained
1 t. dry mustard
2 T. Bragg's Liquid Aminos
2 T. Agave nectar
Real Salt, optional
Fill a medium saucepan halfway with hot water, about 3 cups, and bring to a rigorous boil. Add lentils, return to a boil, reduce heat to medium and cook 25 to 30 minutes or until lentils are soft.
While lentils are cooking, pour a small amount of olive oil in a medium skillet over medium heat. Add onion and garlic. Cook, stirring frequently, until onions and garlic are soft and just starting to brown. Remove from heat.
Drain lentils and return to saucepan. Add cooked onion and garlic, tomato sauce, tomatoes, mustard, Bragg's, and agave. Stir to combine. Add Real Salt to taste, if desired. Bring to a light simmer over medium-low heat and cook for 20 to 30 minutes, or until heated through and sauce begins to thicken.
Serve on hamburger buns or open faced over a slice of bread. Top with vegan cheese if desired.
Makes about 8 sandwiches.
Note: There are several types of lentils (green, brown, red, black, yellow, etc). The most commonly used in the United States are green, brown and red. Brown lentils are popular because of how well they hold their shape and are great for use in salads or soups. Green and red lentils will become a little mushier when cooked, so keep this in mind when selecting lentils. Additionally, green and red lentils will cook faster than brown, so keep that in mind when gauging cooking times. I used brown lentils in this recipe. Do not mix old and new lentils together, as they will not cook evenly.
1 cup dry lentils, sorted and rinsed
Olive Oil
1 small onion, diced
1 large or 2 small cloves garlic, minced
1 6 oz can tomato sauce
1 12 oz can petite diced tomatoes, undrained
1 t. dry mustard
2 T. Bragg's Liquid Aminos
2 T. Agave nectar
Real Salt, optional
Fill a medium saucepan halfway with hot water, about 3 cups, and bring to a rigorous boil. Add lentils, return to a boil, reduce heat to medium and cook 25 to 30 minutes or until lentils are soft.
While lentils are cooking, pour a small amount of olive oil in a medium skillet over medium heat. Add onion and garlic. Cook, stirring frequently, until onions and garlic are soft and just starting to brown. Remove from heat.
Drain lentils and return to saucepan. Add cooked onion and garlic, tomato sauce, tomatoes, mustard, Bragg's, and agave. Stir to combine. Add Real Salt to taste, if desired. Bring to a light simmer over medium-low heat and cook for 20 to 30 minutes, or until heated through and sauce begins to thicken.
Serve on hamburger buns or open faced over a slice of bread. Top with vegan cheese if desired.
Makes about 8 sandwiches.
Note: There are several types of lentils (green, brown, red, black, yellow, etc). The most commonly used in the United States are green, brown and red. Brown lentils are popular because of how well they hold their shape and are great for use in salads or soups. Green and red lentils will become a little mushier when cooked, so keep this in mind when selecting lentils. Additionally, green and red lentils will cook faster than brown, so keep that in mind when gauging cooking times. I used brown lentils in this recipe. Do not mix old and new lentils together, as they will not cook evenly.
Thursday, September 30
Layered BBQ Seitan
There's nothing like having dinner ready when you come home. Since I'm a single parent, the only way that's going to happen is by relying on my long-time soul-mate: The Crock Pot. This little vittle definitely takes some prep time, so unless you're a super chipper morning person, I recommend making it the night before and sticking it in the refrigerator. The next morning all you have to do is plug it in! :o)
Olive oil
1 medium yellow onion, halved and thinly sliced
2 russet potatoes, scrubbed well and thinly sliced
1 bell pepper (any color), quartered and sliced
3 large carrots, scrubbed and sliced (leave the peels on)
1/2 recipe Homemade Seitan or Cheater Seitan, or 1 package commercially prepared seitan, sliced into small cubes
BBQ Sauce (recipe will follow)
Pour a small amount of olive oil in a large skillet and bring to medium heat. Add onion, all at once, and cook until soft. If desired, cook until onion begins to carmelize, which creates a wonderful flavor for any dish. Put onion directly in the bottom of a 4 to 6 quart slow cooker.
Spread sliced potatoes on top of hot onions, followed by peppers, carrots and seitan (in that order). Prepare BBQ Sauce.
1 6oz can tomato paste
1 t. ground mustard
2 T. apple cider vinegar
1/4 c. molasses
2 T. Sucanat
1/8 c. soy sauce*
1/8 c. Bragg's Liquid Aminos*
1 c. hot water
Combine all ingredients except water in a medium-sized bowl. Whisk until combined. Add water, whisk again, and stir continuously until all sucanat has dissolved and all ingredients are combined.
*Note: I used a single 1/4 cup measuring cup and eyeballed it halfway with soy sauce and the rest of the way with Bragg's. You can use all soy sauce or all Bragg's or any combination. I like the flavor of the soy sauce for this dish but the health benefits of Bragg's, so I use them both!
Slowly drizzle BBQ sauce over layered veggies and seitan. Do not stir! Just do your best to cover all the seitan with the sauce. It will become moist as it cooks.
Cook on low setting for 6 to 8 hours. If making ahead and sticking in the refrigerator, allow an additional hour or so of cooking time. All crock pots vary, so start checking it as close to the end of the cooking time as possible. There's nothing ickier than trying to scrub burned BBQ sauce off a crock pot.
Tip: Those little green scrubbing pads you find in the cleaning section of the grocery store make quick work of scrubbing root vegetables like potatoes and carrots. When I get them home I cut them in half and boil them to eliminate any ickiness you wouldn't want to come in contact with your food then keep them handy for food prep. It may be obvious, but don't try to use them on softer foods - only sturdy root vegetables. :o)
Olive oil
1 medium yellow onion, halved and thinly sliced
2 russet potatoes, scrubbed well and thinly sliced
1 bell pepper (any color), quartered and sliced
3 large carrots, scrubbed and sliced (leave the peels on)
1/2 recipe Homemade Seitan or Cheater Seitan, or 1 package commercially prepared seitan, sliced into small cubes
BBQ Sauce (recipe will follow)
Pour a small amount of olive oil in a large skillet and bring to medium heat. Add onion, all at once, and cook until soft. If desired, cook until onion begins to carmelize, which creates a wonderful flavor for any dish. Put onion directly in the bottom of a 4 to 6 quart slow cooker.
Spread sliced potatoes on top of hot onions, followed by peppers, carrots and seitan (in that order). Prepare BBQ Sauce.
1 6oz can tomato paste
1 t. ground mustard
2 T. apple cider vinegar
1/4 c. molasses
2 T. Sucanat
1/8 c. soy sauce*
1/8 c. Bragg's Liquid Aminos*
1 c. hot water
Combine all ingredients except water in a medium-sized bowl. Whisk until combined. Add water, whisk again, and stir continuously until all sucanat has dissolved and all ingredients are combined.
*Note: I used a single 1/4 cup measuring cup and eyeballed it halfway with soy sauce and the rest of the way with Bragg's. You can use all soy sauce or all Bragg's or any combination. I like the flavor of the soy sauce for this dish but the health benefits of Bragg's, so I use them both!
Slowly drizzle BBQ sauce over layered veggies and seitan. Do not stir! Just do your best to cover all the seitan with the sauce. It will become moist as it cooks.
Cook on low setting for 6 to 8 hours. If making ahead and sticking in the refrigerator, allow an additional hour or so of cooking time. All crock pots vary, so start checking it as close to the end of the cooking time as possible. There's nothing ickier than trying to scrub burned BBQ sauce off a crock pot.
Tip: Those little green scrubbing pads you find in the cleaning section of the grocery store make quick work of scrubbing root vegetables like potatoes and carrots. When I get them home I cut them in half and boil them to eliminate any ickiness you wouldn't want to come in contact with your food then keep them handy for food prep. It may be obvious, but don't try to use them on softer foods - only sturdy root vegetables. :o)
Wednesday, July 7
Garden Chili
Chili is one of my favorite cold weather dishes. Granted, it's July right now and quite the opposite of cold here in good ol' Salt Lake City (although we have had a relatively mellow summer so far), but we had a craving tonight and decided to go for it. Feel free to use diced fresh tomatoes rather than canned if you're feeling the urge to be super-healthy - we just didn't have them on hand. :o) This will also work wonderfully in a slow cooker, making dinner ready as soon as you walk in the door.
3 cups beans (mix or match black, kidney, white, garbanzo and/or adzuki)
1/2 small onion, minced
1 small zucchini, sliced very thinly
1/2 small bell pepper, diced
2 carrots, thinly sliced
2 cans (12oz) petite diced tomatoes, no salt added
2 cans (6 oz) tomato sauce
1/4 cup chili powder
1 t. smoked paprika
1 to 2 t. garlic powder
1/4 cup nutritional yeast
Real Salt to taste
Combine beans, onion, zucchini, bell pepper, carrots, tomatoes and tomato sauce in a large pan, stirring to combine. Add chili powder, paprika and garlic powder and stir to incorporate. Bring to a very low boil and cook for about 10 minutes or until all vegetables are tender. Turn off heat, add nutritional yeast, and let stand for 5 minutes.
This chili is excellent when served over cooked spaghetti sauce. :~)
Random Factoid: OoPs! Did you add too much nutritional yeast and the flavor is overpowering your dish? Pour in some soy milk, a little at a time. Soy milk will mellow the intense flavor of too much nutritional yeast.
Variations: If you like your dish to have more of a smokey flavor, reduce the amount of paprika and add some cumin and coriander. Also consider adding different vegetables such as spinach, fresh corn or fresh peas.
3 cups beans (mix or match black, kidney, white, garbanzo and/or adzuki)
1/2 small onion, minced
1 small zucchini, sliced very thinly
1/2 small bell pepper, diced
2 carrots, thinly sliced
2 cans (12oz) petite diced tomatoes, no salt added
2 cans (6 oz) tomato sauce
1/4 cup chili powder
1 t. smoked paprika
1 to 2 t. garlic powder
1/4 cup nutritional yeast
Real Salt to taste
Combine beans, onion, zucchini, bell pepper, carrots, tomatoes and tomato sauce in a large pan, stirring to combine. Add chili powder, paprika and garlic powder and stir to incorporate. Bring to a very low boil and cook for about 10 minutes or until all vegetables are tender. Turn off heat, add nutritional yeast, and let stand for 5 minutes.
This chili is excellent when served over cooked spaghetti sauce. :~)
Random Factoid: OoPs! Did you add too much nutritional yeast and the flavor is overpowering your dish? Pour in some soy milk, a little at a time. Soy milk will mellow the intense flavor of too much nutritional yeast.
Variations: If you like your dish to have more of a smokey flavor, reduce the amount of paprika and add some cumin and coriander. Also consider adding different vegetables such as spinach, fresh corn or fresh peas.
Thursday, June 10
Un-Stuffed Cabbage
This recipe wasn't fantastic, but it was good and healthy so I'm going to post it. The next time I make it I will play around with the spices a bit and see if that makes a difference. The kids said they enjoyed it for dinner, but they were NOT thrilled about the idea of leftovers. You'll have to try it for yourself. Next time I might cook the rice separately and add at the end of the cooking cycle just to heat through.
1 head Napa cabbage, thinly sliced
1 cup uncooked brown rice
2 cans (12 oz) petite diced tomatoes
1 small sweet onion, diced
1 bell pepper (color of choice), diced
1/4 cup powdered vegetable broth
1 T. Real Salt
2 T. Bragg's Liquid Aminos
3 T. minced garlic
1 T. Emeril's Southwestern Essence seasoning (or other similar seasoning)
2 cups hot water
Combine all ingredients in a slow cooker. Stir to combine ingredients, taking care to ensure all rice is covered by liquid. Cook on low for about 6 hours or until rice is tender.
Makes many, many servings. Recipe can be halved if you're not cooking for an army. :o)
1 head Napa cabbage, thinly sliced
1 cup uncooked brown rice
2 cans (12 oz) petite diced tomatoes
1 small sweet onion, diced
1 bell pepper (color of choice), diced
1/4 cup powdered vegetable broth
1 T. Real Salt
2 T. Bragg's Liquid Aminos
3 T. minced garlic
1 T. Emeril's Southwestern Essence seasoning (or other similar seasoning)
2 cups hot water
Combine all ingredients in a slow cooker. Stir to combine ingredients, taking care to ensure all rice is covered by liquid. Cook on low for about 6 hours or until rice is tender.
Makes many, many servings. Recipe can be halved if you're not cooking for an army. :o)
Thursday, May 27
Crock Pot Vegetable Soup
I'm loving the crock pot lately, but all I've ever known how to cook in a crock pot is roasts or chicken. I'm learning how to use it for soups, and I'm confident other vegan recipes will follow. This was a very easy recipe that put a delicious dinner on the table minutes after coming home from work.
1 1/2 c. Bob's Red Mill Vegetable Soup Mix
6 cups water
2 cups sliced baby carrots (slice them very thick if cooking all day)
1 small sweet onion, diced
1 can (12 oz) petite diced tomatoes, no salt added
2 T. minced garlic
2 T. powdered vegetable broth
1 T. taco seasoning
1 t. Real Salt
1/4 cup nutritional yeast
Place all ingredients except nutritional yeast in a large crock pot. Stir to combine seasonings. Cook 2 to 4 hours on high or 6 to 8 hours on low, or until all ingredients are tender. Add nutritional yeast just before serving.
Makes 6 servings
Feel free to experiment with the vegetables. Potatoes, broccoli, squash and corn would all be excellent additions to this soup.
Bob's Red Mill Vegetable Soup Mix is a combination of split peas, barley, and miniature pasta shapes. If you can't find Bob's Red Mill brand, I've seen this particular mix in the bulk section at health food stores.
1 1/2 c. Bob's Red Mill Vegetable Soup Mix
6 cups water
2 cups sliced baby carrots (slice them very thick if cooking all day)
1 small sweet onion, diced
1 can (12 oz) petite diced tomatoes, no salt added
2 T. minced garlic
2 T. powdered vegetable broth
1 T. taco seasoning
1 t. Real Salt
1/4 cup nutritional yeast
Place all ingredients except nutritional yeast in a large crock pot. Stir to combine seasonings. Cook 2 to 4 hours on high or 6 to 8 hours on low, or until all ingredients are tender. Add nutritional yeast just before serving.
Makes 6 servings
Feel free to experiment with the vegetables. Potatoes, broccoli, squash and corn would all be excellent additions to this soup.
Bob's Red Mill Vegetable Soup Mix is a combination of split peas, barley, and miniature pasta shapes. If you can't find Bob's Red Mill brand, I've seen this particular mix in the bulk section at health food stores.
Thursday, May 20
Split Pea Soup
I'll be honest, this one got mixed reviews at my house. I absolutely loved it, my youngest "really liked" it, and my oldest said, "meh." I interpret that as teenage talk for, "I'll eat it but it's not the same as nachos." This dish is high in fiber, very low in fat, and extremely delicious. If you don't have a crock pot, you can cook it in a pot on the stove.16 oz. dried split green peas
1 small sweet or yellow onion, finely diced
2 cups sliced carrots
2 T. minced garlic
7 cups veggie broth
1 t. liquid smoke
1/4 c. nutritional yeast (optional)
Sort peas, removing any debris, and rinse thoroughly under cold running water. Place drained peas in a large crock pot. Add onion, carrots, garlic, veggie broth and liquid smoke (in that order). Do not stir - just layer the stuff , cover, turn on the crock pot and walk away. Cook on low for 10 hours or high 4 to 5 hours. Stir just before serving. Add nutritional yeast if desired.
Note: This will keep well in the refrigerator and is almost better, I think, the next day.
Makes 8 servings. Cal: 92, Fat: 0.3, Carb: 18, Fiber: 5, Sugar: 4, Protein 5.
Random Factoid: Split pea soup traditionally uses the bone from a ham for flavoring.
Tip: Veggie broth can come from a variety of sources. You can get it powdered (albeit very high in sodium), pre-made in cans or aseptic packaging, or you can make your own. To make your own veggie broth, simply steam veggies (which you're doing anyway, right?) and save the steaming water. This also works when boiling veggies in water. Homemade veggie broth is by far the healthiest way to go. Why? You control what goes in your broth. :o)
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