I was thinking of each of you this morning as I gathered my ingredients for my staple soup that I always have on hand in case hunger strikes. In the last several months, I've received more and more emails thanking me for producing this site for low-income families. And, I know as a mother myself, there are times you will let go of your own nutritional needs to ensure your children have an ample supply of what they need. During this time you may nibble on the "extras" that food pantries or food stamps allots. Unfortunately, most of these choices are a nutritional wasteland that will ensure you become unhealthy in no time. If you find yourself laden down with more aches and pains than usual, you can bet you are not getting your own needs met. This is why I created the Wholesome Foods section. Oh, they may not contain top organic materials, but they are label conscious and nutritionally sound. You to keep these recipes on hand in the refrigerator when hunger strikes as they provide a vegetable, carbohydrate, and protein.
I get the bags of chicken legs when they are on sale and portion them into family sizes. Then I can take a leg from the bag when I want to make my nutritionally sound soup!
6 cups water
1 chicken leg
2 cups of your favorite bean Preparing Beans for Recipes
1/3 cup white rice
2 cans chicken noodle soup (noodles removed)
3 carrots (or one can)
1 onion
2 cans green beans
2 bay leaves
1 tsp. herbs de Provence (just buy it! - you'll use it often)
2 tsp. salt
1 tsp. pepper
1 tsp turmeric (optional, but great if you have aches)
*other vegetables in your frig may be added
Get out that slow cooker. If you don't have one, cook it on the stove for 2 hours on a low simmer. But, I must tell you it is worth the $5 or so you spend at the thrift shop. Crock pots are so versatile and you can put on dinner and come home to no work! Many of these recipes here can be converted to a crock pot.
Add all ingredients to slow cooker. Set on low for 6-8 hours until done. Soup should have a slighty creamy consistency.
I get the bags of chicken legs when they are on sale and portion them into family sizes. Then I can take a leg from the bag when I want to make my nutritionally sound soup!
6 cups water
1 chicken leg
2 cups of your favorite bean Preparing Beans for Recipes
1/3 cup white rice
2 cans chicken noodle soup (noodles removed)
3 carrots (or one can)
1 onion
2 cans green beans
2 bay leaves
1 tsp. herbs de Provence (just buy it! - you'll use it often)
2 tsp. salt
1 tsp. pepper
1 tsp turmeric (optional, but great if you have aches)
*other vegetables in your frig may be added
Get out that slow cooker. If you don't have one, cook it on the stove for 2 hours on a low simmer. But, I must tell you it is worth the $5 or so you spend at the thrift shop. Crock pots are so versatile and you can put on dinner and come home to no work! Many of these recipes here can be converted to a crock pot.
Add all ingredients to slow cooker. Set on low for 6-8 hours until done. Soup should have a slighty creamy consistency.
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