Guest guest Posted November 19, 2004 Report Share Posted November 19, 2004 French Tarragon Vegetable Soup Source: Cooking Kindly 1 cup dry red lentils 2 medium yellow potatoes 1/2 head white cabbage 5 stalks celery with leaves 1 carrot 4 oz. frozen or fresh corn 1/2 pound crimini or portabello mushrooms 4 garlic cloves 2 Tbsp. dried or fresh tarragon 1 Tbsp. salt 1 tsp. pepper (optional) 1/4 cup olive oil 1/3 cup Braggs liquid aminos (or suitable alternative) Rinse lentils several times and put into a soup pot with 8 cups of water. Chop all vegetables and add to pot. Do not add salt, pepper, or tarragon until the last five minutes. Bring to a rolling bo8il and boil for five minutes. Reduce heat to medium and cook for 45 minutes. Then add salt, pepper, tarragon, oil and Braggs. Cook for five to ten minutes and serve with a hearty loaf of fresh bread (gluten free if necessary). Enjoy! " I send you love and good dishes --- from my house to yours! " Quote Link to comment Share on other sites More sharing options...
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