Wednesday, October 6, 2010

Salad Soup

Salad Soup

Anyone who has had a Saladmaster Health Salad knows that although it's delicious, sometimes you have too much of a good thing. Well, not really. Those veggies are vitamin packed and delicious. Sometimes you just need a different way to prepare them. Since specific measurements aren't important, it's a good way to use up leftovers. Use what you have on hand. Substitute, add, or leave out according to what you have or what you like.

Cut up the following veggies on the #3 cone like you're making a salad:

½ green cabbage
¼ red cabbage
a radish
2 carrots
1 onion
1 potato
1 chopped bell pepper

Add:
15 oz tomato sauce
15 oz chopped tomatoes, plain or roasted garlic
spices to taste

I used about a teaspoon each of:
basil,
rosemary,
thyme,
oregano,
garlic powder,
parsley,
salt and pepper to taste.

Combine in a three quart saucepan. Cover.
Medium, click, low.
Simmer until spices have mingled; and, you're ready to eat.

Sharing with:
Linda's Lunacy Making a Home

2 comments:

  1. Laura, I was looking at your Recipes page, and who could resist something called Salad Soup?! Great idea. And I like the suggestion that it's a good way to use up leftovers. I'm always trying to think up ways to use everything and prevent waste.

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    Replies
    1. Hey Jean!
      So glad you dropped by Harvest Lane Cottage. I'm just getting ready to read your Make Ahead Gravy post. Such a great idea. Gravy making is always the part that makes me nervous—not because it's difficult, but because everything else is usually waiting on me finishing the gravy!
      Be blessed, and do come back and visit me again!
      Laura
      http://www.delightfulrepast.com/2016/11/make-ahead-turkey-gravy-and-broth.html

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Be blessed!
Laura