MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Miso Soup Ingredients: 1 tsp. dashi granules 3 ¼ c. water 2 ½ tbsp. white miso 1 ¾ oz. diced firm tofu One scallion, finely sliced Directions: Place the dashi granules and 1/2 C water into a bowl and bring to a boil. Dissolve the miso in a little bit of boiling water (about 2 tsp.) Add the miso and water to the dashi granules mixture. Place tofu into mixture and serve into bowls. Top each bowl with scallions and serve. Serves 4 persons       Vegetable Soup Ingredients: 2 tsp. olive oil 1 onion, chopped 1 carrot, chopped 2 celery sticks, chopped 13 oz. can corn, drained 3 cans chicken broth 1 c. pasta spirals Directions: Heat oil in large pan and add onion, carrot and celery. Cook over low heat, stirring occasionally for ten minutes or until soft. Add corn and chicken broth. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are tender. Add pasta to the pan and return to boil. Reduce heat and simmer for ten minutes or until pasta is tender. Serves 6 persons       Crock Pot Stew Ingredients: 1 TBSP oil 2 lb. boneless beef for stew, cut into 1-1/2-inch cubes or meat substitute 3/4 cup BBQ Sauce, divided 1 TBSP Instant Coffee 5 medium carrots, peeled, cut into 1-inch pieces 1 large onion, cut into chunks 6 small red potatoes, quartered 1 pkg. (10 oz.) frozen peas, thawed 2 celery stalks Directions: Heat oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned. Transfer meat to 5-qt. slow cooker. Pour 1/2 cup of the barbecue sauce over meat; sprinkle with coffee granules. Top with onions, carrots, celery and potatoes; cover with lid. Cook on Low for 7 to 8 hours (or on HIGH for 5 hours). Stir in peas and remaining 1/4 cup barbecue sauce; cover. Cook an additional 30 min. or until heated through.	Sign up for our Email Newsletter For Email Marketing you can trust
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