FBD

Garlic Potato Leek Soup

OtherChickenIntermediate5 minBy Northstar

Ingredients

Servings
4
  • 2 cup water
  • 0.5 cup chopped onion
  • 0.5 cup chopped celery
  • 0.5 cup diced potato
  • 0.3 cup chopped parsley
  • 1 cup fresh raw corn off cob
  • 0.5 cup non-fat milk powder
  • 1 tsp salt
  • 0.3 tsp pepper
  • 1. Simmer water, onions, celery, potato, and parsley until tender.
  • 2. Add corn and simmer for 5 minutes.
  • 3. Add milk and simmer just below boiling point.
  • 4. Add seasoning.
  • 2 Pounds of beef rump or leg meat with bones (very lean)
  • 1 Large onion, diced
  • 4 Large cloves of garlic, minced
  • 1 Large green pepper, diced
  • 64 Ounces of water
  • 1 Large cabbage head
  • 6 Large carrots, diced; do not peel
  • 6 Large potatoes, diced; do not peel
  • 6 Large stalks of celery with leaves
  • 1 1/2 qts. Spring water
  • 3 Potatoes (red or new)
  • 1 c. Fresh green beans
  • 1 lg. Leek
  • 1 Carrot
  • 6 Cloves garlic
  • 1 c. Powdered non-fat milk
  • 1/2 lb. Mushrooms

Instructions

  1. 1

    Serves 4-6

  2. 2

    COSIDO (A Mexican Indian favorite soup)

  3. 3

    1. Place the meat, onion, garlic, and green pepper in the

  4. 4

    water and bring to a boil. Lower the heat so that the soup

  5. 5

    barely simmers (cover during slow simmer).

  6. 6

    2. When the meat is nearly done place in all other ingredients

  7. 7

    and simmer until vegetable are done. If the stock is too

  8. 8

    thin for your taste you can add a small amount of cornstarch.

  9. 9

    Ingredients

  10. 10

    A very nutritious soup that is easily prepared and keeps well.

  11. 11

    1. Dice potatoes (with skins) and carrots into 1/2" pieces.

  12. 12

    2. Slice leeks into THIN slices and simmer with above.

  13. 13

    3. When carrots and potatoes are tender add remaining ingredients and

  14. 14

    simmer for an additional 20 minutes. You may thicken with cornstarch.

Tags

americannative-american-healthother