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Soup's On!
A Soothing Comfort Food for Moms-to-be
By Donna Smith
What To Do:
Combine the ground beef, egg, breadcrumbs, cheese, basil and onion powder. Mix well. Shape into small meatballs. Set aside.
In a Dutch oven, bring the chicken broth to a boil. Add the orzo, chopped escarole, carrot and meatballs. Return to boil, reduce heat and simmer 15 to 20 minutes. Serve.
What You Need:
1 onion, chopped
2 cloves garlic, minced
2 tablespoons oil
4 cans (14 ounces each) low-sodium beef broth
1 can (16 ounces) whole tomatoes, chopped
3 potatoes, peeled and diced
1 pound turkey sausage, cut into bite-sized pieces
1/2 pound kale, chopped
1 can (16 ounces) garbanzo beans, drained and rinsed
Salt and pepper, to taste
What To Do:
In a large soup pot or Dutch oven, cook the onion and garlic in the oil until soft. Add the beef broth, tomatoes with their liquid, potatoes and sausage. Bring to boil, reduce heat and simmer about 15 to 20 minutes or until potatoes are tender.
With a slotted spoon, remove the potatoes and mash. Return to pot. Add the kale and garbanzo beans. Continue to cook, about 10 more minutes. Season with salt and pepper to taste. Serve.
What You Need:
1 onion, chopped
3 tablespoons olive oil
2 carrots, diced
2 stalks celery, chopped
3 to 4 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
2 cups dried lentils
2 cups fresh spinach, rinsed and chopped, or 1 package (10 ounces) frozen, thawed
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
9 cups water
Salt and pepper, to taste
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