Comments on: Hooray For Soup http://www.dinnercakes.com/2008/11/hooray-for-soup.html Culinary Adventures for Ordinary People Thu, 28 Apr 2011 02:22:26 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Chef Edwin http://www.dinnercakes.com/2008/11/hooray-for-soup.html/comment-page-1#comment-936 Chef Edwin Tue, 18 Nov 2008 00:19:00 +0000 http://localhost/~sponge/dinnercakes/2008/11/hooray-for-soup.html#comment-936 Glad it was a success. I've never used adobo much; quite the foreign ingredient for me. I'll have to give this a shot. Glad it was a success. I’ve never used adobo much; quite the foreign ingredient for me. I’ll have to give this a shot.

]]> By: Laurian Vega http://www.dinnercakes.com/2008/11/hooray-for-soup.html/comment-page-1#comment-937 Laurian Vega Sun, 16 Nov 2008 15:54:00 +0000 http://localhost/~sponge/dinnercakes/2008/11/hooray-for-soup.html#comment-937 Hola. I made this soup a bit ago since it looks like something that will stay in my fridge for a while. We soup-er (ha...) liked it. <br /><br />I added two potatoes, 2 more cups of water, some cheese on top, and some adobo. I'm British... we like our potatoes. Edgardo is Puerto Rican... he likes his adobo. Definitely would recommend this recipe. <br /><br />Here is a picture: http://www.flickr.com/photos/edgardovega/3030175111/ Hola. I made this soup a bit ago since it looks like something that will stay in my fridge for a while. We soup-er (ha…) liked it.

I added two potatoes, 2 more cups of water, some cheese on top, and some adobo. I’m British… we like our potatoes. Edgardo is Puerto Rican… he likes his adobo. Definitely would recommend this recipe.

Here is a picture: http://www.flickr.com/photos/edgardovega/3030175111/

]]> By: Chef Edwin http://www.dinnercakes.com/2008/11/hooray-for-soup.html/comment-page-1#comment-938 Chef Edwin Mon, 10 Nov 2008 23:39:00 +0000 http://localhost/~sponge/dinnercakes/2008/11/hooray-for-soup.html#comment-938 Definitely let us know how it turns out. Variety is the spice of life. Definitely let us know how it turns out. Variety is the spice of life.

]]> By: dslunsford1 http://www.dinnercakes.com/2008/11/hooray-for-soup.html/comment-page-1#comment-939 dslunsford1 Sun, 09 Nov 2008 08:28:00 +0000 http://localhost/~sponge/dinnercakes/2008/11/hooray-for-soup.html#comment-939 I love lentil soup. We have it at least twice a week. Elizabeth puts some turkey sausage in there to give it a little meat and a bit of a kick. The neat thing about this recipie is that you really don't need much (if any) salt at all. We'll look into using your recipie once and see how it compares! I love lentil soup. We have it at least twice a week. Elizabeth puts some turkey sausage in there to give it a little meat and a bit of a kick. The neat thing about this recipie is that you really don’t need much (if any) salt at all. We’ll look into using your recipie once and see how it compares!

]]> By: Chef Edwin http://www.dinnercakes.com/2008/11/hooray-for-soup.html/comment-page-1#comment-940 Chef Edwin Fri, 07 Nov 2008 10:18:00 +0000 http://localhost/~sponge/dinnercakes/2008/11/hooray-for-soup.html#comment-940 Great tip. Corn is a whole grain? I did not know that. Great tip. Corn is a whole grain? I did not know that.

]]> By: L.E.F. http://www.dinnercakes.com/2008/11/hooray-for-soup.html/comment-page-1#comment-941 L.E.F. Fri, 07 Nov 2008 10:04:00 +0000 http://localhost/~sponge/dinnercakes/2008/11/hooray-for-soup.html#comment-941 You probably already know this, but some people might not: <br />Add a whole grain to legumes (either on the side, in the soup, or at some other point in the day) it is a complete protein. Most people like brown rice/barley/quinoa, but by far the fastest grain I know of is scooped out of a bag of frozen corn kernels. You probably already know this, but some people might not:
Add a whole grain to legumes (either on the side, in the soup, or at some other point in the day) it is a complete protein. Most people like brown rice/barley/quinoa, but by far the fastest grain I know of is scooped out of a bag of frozen corn kernels.

]]>