| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Green lentils |
| 1/2 |
c |
Yellow pea halves |
| 1/2 |
c |
Hulled barley |
| 2/3 |
c |
Brown rice |
| 28 |
oz |
Crushed tomatoes |
|
|
Dixie beef or chicken or turkey – reconsituted |
| 1 |
c |
Veggie broth or water |
| 2 |
c |
Frozen mixed veggies |
|
tb |
Spike seasoning |
|
|
Hot sauce of your choice to taste – I used 2 tablespoons of Chinese Garlic Chili sauce |
| 12 |
oz |
Uncooked alphabet or other small pasta |
INSTRUCTIONS
A
B
C
D
I added eight cups of water to "A" and simmered this for 40 minutes and
then Added brown rice ("B").
Simmer for twenty minutes more. While it is simmering, prepare a pound of
Dixie meat of your choice.
Add "C" to soup. Heat to simmer while stirring and add "D".
Cook and stir constantly for about fifteen minutes and keep some liquid
nearby - vegetable broth or water, in case the soup requires more fluid.
When the pasta is cooked, the veggies should be tender but not overcooked,
at least that is how it worked for me. Next time, I will add some chunked,
cooked potatoes (skins on! the only way to go!)
Posted to fatfree digest V98 #006 by "susan.j.mcgee"
<susan.j.mcgee@ArthurAndersen.com> on 98
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