Fennel (again)
More success this time. This time we hid the fennel in a crockpot soup. Eric just threw the stuff in the crockpot in the morning, set it on low, and at five it was ready for dinner with some whole wheat bread reheated. Yummy, uncomplicated. Leftovers for lunch today. From recipezaar.com
Hearty Ground Beef Vegetable Soup
------This is real comfort food with lots of flavor to warm you on a cold winter day. Enjoy it with some crusty bread and/or a salad. The ingredient list is long, but the preparation is easy!------
by Trisha W
1½ hours | 25 min prep | SERVES 6 -8
| 1 | pckg Morningstar Farms Crumbles or TVP |
| 1 | tablespoon olive oil |
| 2 | medium white onions, chopped |
| 2 | stalks celery, chopped |
| 2 (14 1/2 | ounce) veggie broth |
| 3 | carrots, chopped |
| 2 | tomatoes, chopped |
| 6 | new white potatoes, quartered |
| 2 | cups water |
| 1/2 | cup dry lentils, rinsed |
| 1 (14 1/2 | ounce) can green beans, undrained |
| 2 | tablespoons fennel bulbs, chopped |
| 1/2 | teaspoon red pepper flakes |
| 1 | teaspoon salt (or to taste) |
| 1/2 | teaspoon oregano |
| 1/2 | teaspoon basil |
- Saute the onion, celery and crumbles in 1 T of Olive Oil until the onion is transparent. Pour off grease.
- Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
- Reduce the heat and simmer for 1-2 hours.
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