Country Cupboard Soup

iVillage Member
Registered: 02-06-2004
Country Cupboard Soup
Mon, 01-18-2010 - 11:42am

Country Cupboard Soup

2 tablespoons butter or margarine ($.20)
1/2 yellow onion, finely chopped ($.10)
2 garlic cloves, crushed ($.10)
2 cups homemade chicken stock (free)
3 quarts water (free)
1 (15-ounce) can of diced tomatoes ($.59)
1/2 cup split peas ($.20)
1/2 cup dry lentils ($.20)
1/2 cup pearled barley ($.25)
1/2 cup brown rice ($.20)
2 cups cooked and shredded chicken ($1.50)
1 tablespoon Italian seasonings ($.05)
Salt and pepper, to taste
2 large broccoli heads ($.79)
4 to 6 slices of French bread ($.50)
Jam or jelly ($.25)

In a large saucepan, melt butter or margarine. Add chopped onion and crushed garlic. Sauté for 4 to 5 minutes, or until onions become opaque. Add 2 cups of chicken stock plus 3 quarts of water. Bring to a boil. Then, add diced tomatoes, split peas, lentils, barley, brown rice and cooked and shredded chicken. Add Italian seasonings, salt and pepper to taste. Return to a boil. Reduce heat to medium, cover and cook for 50 to 60 minutes, or until barley and brown rice have softened.

Meanwhile, steam broccoli heads in a stovetop steamer or in a microwavable bowl with 1/4 cup of water covered with plastic wrap for 4 to 5 minutes. Warm French bread and serve with butter and jam or jelly. Serve Country Cupboard Soup with broccoli and French bread. Serves 4.

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