Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Spinach and Beet Soup
- add review
- #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.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments