I may have found my new favorite recipe for the fall/winter. It’s been unseasonable cold here for November and last night soup was the perfect thing for dinner. I have been wanting to try to make my own egg drop soup since it’s one of my favorites but usually made with chicken broth. I didn’t think it would be this easy and fast, or good though!
- Bring 3 cups of vegetable stock with a couple pinches of salt to a boil on the stove
- chop up carrots, shitake mushrooms and green onions and add to soup
- combine 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl and add to soup.
- half scramble 1 egg in a bowl and add it a little at a time to the boiling soup
Once you add the egg your soup is done and ready to eat, it’s that easy! I added a little liquid aminos to mine for taste also. Soy sauce also works. Enjoy!
It’s been raining here by Chicago all week and with the dreary cold weather it’s starting to feel more like fall. I decided it was time to make my Vegetable bean and lentil stew for dinner. I call it this because it’s the best name I can think of because I pack it full of all kinds of good stuff. I never measure stuff out when I cook so it comes out a bit different every time but I’ve tried to put together a recipe if anyone wanted to try it for themselves.
Usually I use a little of whatever beans and lentils I have in our pantry. For this batch I used:
- Black beans, pinto beans, great northern white beans, and lentils. Use enough of whatever your mix is to fill the crock pot up 1/4 of the way. Fill it up with vegetable stock so its up above the beans about an inch fill with water about three more inches. I add 1 Tablespoon of chopped garlic and about 1/3 cup of chopped onions. I use a pinch or two of salt and some thyme.
- Here is a picture of everything else I added. Also not pictured, kale and onions. I let the beans and lentils cook for a bout an hour or two first before I add everything else.
Next I chop up a few carrots, stalks of celery and two or three potatoes. I add a handful of kale and let let simmer until everything is cooked. Usually a couple more hours. I let it cook all day to let the flavors cook in. It’s good for a Sunday around the house. It makes quite a bit so you’ll have leftovers too!