![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy9MYy2WXV-jcRtl88ZBs4BZpyuP50-qRfcXtyb-FGIg9qVuApMfNsKm6-9GsLTPhZMtubEGKYFjVYIVVh-2bofK8Ahy9Dc5Vct7abFWjxg8ZO3KGPPg9fTsiGrtJjHGf3VuniAmt6FlX/s320/20131005_132434.jpg)
Yields: About 10 cups
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free
Ingredients:
- 4 cups Veggie Broth
- 4 cups Water
- 1 cup Jasmine Rice
- 1 can Lentils (rinsed & drained)
- 1 can sliced Carrots (rinsed & drained)
- 1 can diced Potatoes (rinsed & drained)
- 1 can Tomato Sauce
- 2 tbsp. Arrowroot
- 1 tbsp. Italian Seasoning
- 2 tsp. Sea Salt
- 1 tsp. Cumin
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
Directions:
- In a large stock pot over medium-high heat, combine all ingredients (except Arrowroot)
- Bring to a boil
- Remove about 1 cup of liquid and stir in Arrowroot until well dissolved; add back to soup
- Reduce to simmer & cover
- Cook for 15 minutes
Hoff Thoughts: Arrowroot is used as a thickener, like Kuzu Root or Cornstarch.
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