Some good-for-you things I'm putting in my soups lately.....cabbage
leeks
lentils
beets
kale
spinach
beans (sometimes mashed)
squash
garlic
split peas
tomatoes
brown rice
What are you putting in soups lately?
For tips on starting a base for most soups...click here and read the Soup 101 part.
4 comments:
potatoes, brown rice, lentils, onion, celery, carrots.
Hi, Just came across your blog today. I like your crock pot ideas.
When I've made soup in the past and added either rice or pasta, it always turned into a mushy paste! How do I keep this from happening in the crockpot?
tulipkids
It will turn to mush if it's over cooked. Either add your pre-cooked rice at the very end before serving or be sure to watch and get your crock to cool when it's just about done cooking. This way your rice won't be over done. Same with pasta. Add the pasta the last hour of cooking and be careful not to over cook it. Egg noodles work better for soups because they have egg to hold them together instead of pasta that turns to mush. You can also add pre-cooked egg noodles right at the end of cooking.
Post a Comment