LAZY SOUP
I made this one Friday when I had about 10 minutes to get a pot of soup together. You can put this together in under 4 minutes if all the ingredients are at hand.
Provided by Mirj2338
Categories Beans
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine all in a 5 liter pressure cooker, add water to the line.
- Place on the flame and let cook away under pressure for about 25 minutes.
- Let the pressure come down naturally.
- Serve with croutons.
LAZY DAY SOUP
Make and share this Lazy Day Soup recipe from Food.com.
Provided by McQuillins
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- brown your meat. add all ingredients to a pot and let simmer for 30 minutes. Serve.
Nutrition Facts : Calories 483.6, Fat 10.2, SaturatedFat 2.1, Cholesterol 4.4, Sodium 4088.8, Carbohydrate 84.3, Fiber 10.9, Sugar 14.9, Protein 22.1
CHICKEN SOUP FOR THE LAZY
Make and share this Chicken Soup for the Lazy recipe from Food.com.
Provided by Mini Ravindran
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To the chicken stock, add the carrots, rice, and cubed cooked chicken.
- Simmer over a low heat for about 20 minutes or until the carrots and rice are cooked.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 546, Fat 8.5, SaturatedFat 2.1, Cholesterol 71, Sodium 830.7, Carbohydrate 77.1, Fiber 3.1, Sugar 9.4, Protein 36
LAZY DAY BLACK BEAN SOUP
Face it...sometimes you do not feel like cooking but your family still feels like eating. Here is a healthy easy recipe that will feed the whole family. It may save your family from fast food the next time you are feeling lazy. It is a spicy, tasty alternative to pizza or burgers. It is also a great quick "homemade" soup to whip up for a pot-luck.
Provided by VivianNP
Categories Black Beans
Time 25m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Pour the oil into a large dutch oven or soup pot. Add the diced onions and carrots. Cover and cook on medium until onions are translucent and the carrots are soft.
- While the onions and carrots are cooking, pour tomato sauce, one can of black beans and the liquid only from the other 3 cans of black beans into a blender. Add the jalapeno pepper, garlic cloves and chili powder. Blend on high until smooth.
- Add the blended black bean mixture and the beans from the other three cans to the soup pot. Pour the one cup of hot water into the blender. Swish around to clean out all the bean mixture from the blender. Pour into the soup pot. Stir together all the contents of the soup pot. Cook until boiling lightly. Then turn the heat on low and simmer for about 10 minutes.
Nutrition Facts : Calories 494.7, Fat 8.7, SaturatedFat 1.4, Sodium 320, Carbohydrate 79.8, Fiber 28.1, Sugar 3.8, Protein 28.1
LAZY PORK DUMPLINGS
While the filling and dough are relatively straightforward, it's usually the shaping of dumplings that takes a while. Here I've come up with a much quicker, more casual assembly method that works whether you boil, steam, or fry them. Served in a vinegary broth, however, they mimic the experience of soup dumplings, which are typically served with vinegar to balance that gush of rich, meaty juices you get when you bite in.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 1h50m
Yield 64
Number Of Ingredients 18
Steps:
- Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.
- Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.
- Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.
- Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
- Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.
- Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.
Nutrition Facts : Calories 49.7 calories, Carbohydrate 3.8 g, Cholesterol 9.6 mg, Fat 2.4 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 313.3 mg, Sugar 0.4 g
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