Pork, White Bean, and Kale Soup

There is nothing better than a delicious bowl of soup. Can't wait to try this one!!

Pork, White Bean, and Kale Soup Recipe

Southeast Asian Noodle Soups (How to Cook Them)

Some great ideas and tips on how to prepare:

Mostly cuisines in Southeast Asia included noodle soups within and within a country here are variations, plus of course the regional variations is differentiated although to some extent there are similarities. Noodle soups in Southeast Asia is part of the meal and available everywhere in restaurants and side streets. The use of ingredients, spices and condiments varied but slightly similar throughout Asia. The use of chili spices in noddle soups is widely used.

Southeast Asian Noodle Soups and How to Cook Them

Beef, Mushroom and Barley Soup

Recipe for Beef, Mushroom and Barley Soup

Nothing like a good bowl of barley soup!!

Something good to have on hand,,,and yes it's another recipe

Lentil Soup Mix Recipe

Nutritional Info (Per serving):
Calories: 195, Saturated Fat: 0g, Sodium: 793mg, Dietary Fiber: 14g, Total Fat: 0g, Carbs: 34g, Sugars: 7g, Cholesterol: 0mg, Protein: 15g

Exchanges: Vegetable: 1, Starch: 2, Lean Meat: 1
Carb Choices: 1.5

Prep Time: 5 mins
Total Time: 5 mins

Ingredients
1 1/4 cup(s) lentils
1/4 cup(s) minced onion, dried
1/4 cup(s) pepper(s), green sweet, dried
2 tablespoon parsley, dried
1 1/2 teaspoon thyme, dried
1/4 teaspoon pepper, red, crushed

Preparation
1. In an airtight container or resealable plastic bag, combine lentils, dried minced onion, dried sweet pepper, parsley flakes, thyme, and crushed red pepper. Store in a cool, dry place for up to 1 year.

To make Lentil Soup: In a 4-quart Dutch oven, combine one 32-ounce box (4 cups) reduced-sodium chicken broth and 2 1/2 cups water; bring to boiling. Add dry soup mix; reduce heat. Cover and simmer for 35 to 40 minutes or until lentils are tender. Add one 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained; heat through. Stir in 1/2 of a 6-ounce package (4 cups) prewashed fresh baby spinach and, if desired, 2 tablespoons fresh basil leaves. If desired, garnish with slivered green onion. Makes 6 servings.

Being that I have arthritis, really need to get back to this type of eating

ANTI-INFLAMMATORY FOODS By Leanne Ely, C.N.C.

Today's focus is on ANTI-INFLAMMATORY FOODS

Yes, you read that right. Instead of one food today, the focus is on the many foods that you can eat to help reduce inflammation in your body. If you suffer from any illness, from premenstrual syndrome to arthritis; anything that requires you to use anti-inflammatory medications you should try to eat as many of these foods as possible.

Here is just a short list to get you started.

Fish
Oils
Herbs & Spices
Nuts & Seeds
Fruits
Veggies
Salmon
Extra Virgin Olive Oil
Cinnamon
Almonds
Cherries
Bell Peppers
Tuna
Avocado Oil
Peppermint
Walnuts
Apples
Broccoli
Halibut
Coconut Oil
Cloves
Flax seed
Avocados
Cabbage
Oysters
Oregano
Sunflower Seeds
Strawberries
Garlic
Cod
Parsley
Hazelnuts
Tomatoes
Green Onion

Here's Today's TRICK:
Put some mint into your tea to increase the inflammation reduction properties.

Here's a TIP:
In addition to the foods listed above you can drink green tea to reduce inflammation.

And your RECIPE:

Anti-Inflammatory Soup
Serves 6

8 large green onions, chopped fine, including stalk
2 tablespoons olive oil
2 green peppers, seeded, cut into bite sized pieces
4 cloves roasted garlic, smashed
4 carrots, cleaned, cut into bite sized pieces
10 ounces mushrooms, cut into thick pieces
1 bunch celery, cut into bite sized pieces
1/2 head of cabbage, clean, and chop into bite sized pieces
2 cans diced tomatoes, with juice
48 ounces chicken or veggie broth
Salt and pepper to taste
Curry, to taste (optional)
Parsley, sprig for each serving

In a large soup pot, put 2 tablespoons olive oil, add green onion and garlic, sauté about 4 to 6 minutes until onion is clear. Add in the rest of the ingredients to the pot all at once. Add water until everything is covered with liquid, if needed. Cover and cook on low heat for about two hours. Season to taste. Serve each bowl of soup with a sprig of parsley.

Variations: Mash an avocado or two and add to the garlic, onion mixture right before the rest of the ingredients.

WANT TO USE MY ARTICLE IN YOUR EZINE OR WEB SITE?
You can, as long as you include this complete blurb with it:
Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.