Soup La Angelena

An excellent soup with no cholesterol and very low in fat. This recipe makes a lot so you can cut it in half or try freezing. This soup freezes so well you can not tell the difference between fresh or frozen

Step: 1

In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.

Step: 2

Remove potatoes and mash together with margarine, set aside.

Step: 3

Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.

Step: 4

Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.

Step: 5

Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.

Per Serving: 109 calories; protein 2.9g; carbohydrates 21.8g; fat 1.6g; sodium 100.3mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.