Tastee Recipe turnip Archives - Tastee Recipe

You Won’t Believe What Makes This Soup So Creamy!

09 January 2017

Anna - TasteeRecipe

Argo cornstarch, Arrowhead Mills organic pearled barley, baking powder, baking soda, barilla pasta, bay leaves, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrot, casserole, celery, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, Parsley, parsnip, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Rosemary, sage, Sara Lee, Sargento, slow cooker, swede, Thorn Apple Valley, Toll House, TruMoo milk, turnip, tyson, vanilla, vanilla extract, vegetable soup, vegetable stock, Vlasic, Wesson vegetable oil, whipped topping

Half The Calories – Twice The Flavor!

Before you start guessing, let me tell you that there is not a single drop of cream in this soup. There’s no butter either.

In fact, no dairy is involved – just vegetables! So what is it that makes this soup so beautifully creamy and thick? It’s the pearled barley, my friends. The secret ingredient that I have just recently discovered, and it makes everything so much better. I’ve added it into casseroles, I’ve served it as a side instead of rice, it turns regular beef stew into a festive meal. But let’s set those aside for now and concentrate on this beautiful winter vegetable soup.

This is a keeper! It’s very lean, yet hearty and warming. The ingredients are so inexpensive you’ll be surprised. And like I said; no dairy is involved so this is completely vegan! Make a huge batch of this and you’ll have your meals ready for the next couple of days – this soup only gets better after a day or two in the fridge, so you won’t get tired of eating it!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Serve with some fresh, homemade crusty bread.

You’ll Feel At Home Wherever You Go When You Bring These Portable Meat Pies With You!

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown mustard, brown sugar, butter, buttery dough, Campbell’s soups, carrot, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, Cornish meat pasty, Crisco shortening, crock pot, Daisy sour cream, dessert, dinner ideas, Dole, domino sugar, dough, eat, egg, Eggland's Best eggs, England, filling, fisher nuts, flaky dough, food, Gold Medal flour, Gold Medal unbleached flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, idaho potatoes, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, lard, Libby, lunch on the go, McCormick spices, meat pasty, meat pie, Michigan, Morton salt, onion, Pam Cooking Spray, pastry, pastry pocket, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Rosemary, russet potato, Sara Lee, Sargento, shortening, skirt steak, slow cooker, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, turnip, tyson, unsalted butter, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

A Delicious Portable Pocket of Comfort Food!

Originating in England, these pasty’s – or meat pies – eventually came over to the U.S. and settled in Michigan. Now, you can find them in almost every State. A buttery and flaky dough is filled with meat and veggies, making it an excellent lunch or snack to take wherever you go. Make a large batch and freeze them for easy convenience whenever the hunger strike hits. This recipe makes 6 and bakes in under an hour – you’re going to love these!

My kids love Hot Pockets and so does my husband as he often takes them to work. However, these little pockets are filled with nitrates and preservatives. Plus, theya re expensive.

So, why not make a healthier version that costs less in your own kitchen? I don’t know about you guys and gals but I think that idea sounds mighty fine.

Image courtesy of 12 Tomatoes

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Serve with your favorite dipping sauces.

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