Rasam Recipe

How To Make Chicken Noodle Soup

Red Bean and Macaroni Soup

Red Bean and Macaroni Soup

 Ingredients:

16-ounce red beans (( or white or brown ) canned )
1½ teaspoons olive oil
¼ pound fresh mushrooms ( sliced )
½ cup  onion ( finely chopped )
1 cup carrots ( sliced )
½ cup celery ( finely chopped )
1 clove garlic ( minced)
1½ cups tomatoes ( peeled, chopped )
½ teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon dried oregano
1 bay leaf
½ pound uncooked macaroni
 to taste salt and black pepper

Dressing

Bean and Barley Soup

Bean and Barley Soup

 Ingredients:

1 tablespoon oil
3 celery ( diced )
3 carrots ( diced )
1½ cups chopped onions
9 cups  vegetable stock
¾ cup pearled barley, medium
3 garlic cloves, minced
¼ teaspoon hot-pepper sauce
¼ teaspoon dried basil
¼ teaspoon dried thyme
19 ounce white beans ( rinsed and drained)
 soy sauce to taste
Dressing

Lentil Soup

Soup Lentil

Ingredients

1 Vegetable Stock Cube

1.2L of boiling water

250g Lentils

3 Medium Onions (Peel and chop)

750 g  potatoes (Peel and chop)

5 garlic cloves (Peel and chop)

2 Teaspoons of Curry Powder

Handful of fresh Coriander (optional)

1 lemon

Salt and black pepper

 Directions

Bring  water to the boil, crumble in the stock cube. Add lentils, sweet potato, garlic and onion. Boil for 30 minutes. Puree the soup. Add curry powder. Add Salt, pepper and squeeze of lemon to taste. Garnish with chopped coriander. Bon appetite.

Serves 6 

Soup white Beans

White Bean Soup

Ingredients

3 3/4    tablespoons    vegetable oil 

2    pounds    onion ( peeled, diced ) 

1    pound    celery ( diced ) 

2    pounds    carrots ( diced fresh or frozen ) 

2    tablespoons    garlic ( minced ) 

7    quarts    vegetable stock ( or water ) 

3    teaspoon    soy sauce 

1    teaspoon    hot pepper sauce 

2    teaspoon    dried basil 

2    teaspoon    thyme ( dried ) 

2 1/4    cups    Barley, hulled 

3 3/4    pounds    white beans ( rinsed and drained ) 

Directions