Thanks to Anna Gorman, Child Programs and Extra Helpings Administrator for the recipe and photo Ingredients: 4 tbsp butter OR neutral oil 1 cup chopped onion 1 cup chopped celery 1/2 cup chopped carrot 1/3 cup flour 2-28 oz cans whole tomatoes, drained and chopped OR 2-28 oz cans diced
Fall is officially here (even though the Bay Area weather doesn’t always reflect it)! As the days get shorter, we start turning to warm comfort foods. Many people attending our Empty Bowls events throughout the years might be familiar with this month’s featured soup. It comes to us from James Porter,
Best Carrot Soup by Haley Lindberg was created as part of her Girl Scout Gold Project. Ingredients: 12 large carrots, peeled, chopped 1 yellow or white onion, chopped 4 C. water or chicken broth 1 Tbsp. olive oil or butter 1 Tbsp. minced garlic 1 C. orange juice 1 Tbsp.
Ingredients: • 3 C. reduced-sodium vegetable or chicken broth • 1 (28 ounce) can diced tomatoes or fresh tomatoes. • 1 (15 ounce) can beans, drained • 2 carrots, peeled and chopped • 1 celery stock, chopped • Bay leaves, sage, thyme • Salt and pepper • 2 C. cooked whole wheat
Ingredients: • 1 cup lentils, rinsed • 2 1/2 cups water • 1 onion, chopped • 1 carrot, chopped • 1 tablespoon oil • 1 bay leaf or teaspoon dried thyme (optional) • Salt and pepper to taste Directions: In a medium saucepan, heat oil over medium heat. Add onion,