It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Spinach and Beet Soup
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- #49916
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 cup chickpeas
2 cups spinach, chopped
1 cup kidney beans
1 cup fresh dill weed
1 cup lentils
4 beets, peeled & cubed small
1 large onion, chopped
2 tablespoons flour
2 soup bones, optional
fried onions & dry mint leaves (for garnish)
salt and pepper, to taste
oil, for frying
6 cups water
directions
Soak the chickpeas and kidney beans for 2 hours or over night. Cook the lentils in 1-2 cups of water till soft but not mushy and set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add water, chickpeas, kidney beans, and beets.
Cook until the chickpeas are soft. Remove bones and add spinach, dill weed, and lentils. Stir occasionally.
Meanwhile, brown flour in a little bit of oil and add to the soup to thicken it. (Avoid making it too thick!) Put the soup on low heat and stir frequently until done. Serve in a bowl and garnish with fried onion or with dried mint leaves added to hot oil.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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