Egg Drop Soup

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!DSC_0020

  • 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!

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Vegetable Bean and Lentil Stew

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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.

DSC_0035DSC_0017Next 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!

enjoy!

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