[full_width] Our illustrious President and CEO, Bernie Willock, together with his wife Marlene, invite us into their home for a quick lesson on how to make nutritious soup. They're raising awareness about global malnutrition and asking YOU to join the campaign to send nutrient-packed, dried soup mix to hungry kids around the world.
Cooking with Bernie & Marlene from Food for the Hungry on Vimeo.
GUATEMALA STYLE SOUP!
Use a package of your favourite dried soup mix, or substitute fresh vegetables and dried legumes from the Gleaners soup ingredients listed below.
Measurements?
* Fresh vegetables - 1 cup each, chopped
* Dried lentils and pot barley - ½ cup each
Dried Ingredients: Fraser Valley Gleaners Veggie Soup Mix
Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celery, Corn, Green leeks, Lentils, Onions, Pasta, Peas, Peppers, Pot barley, Potatoes, Salt, Tomatoes
Additional Ingredients
½ cup white rice
⅓ cup dried yellow split peas
1 lb chicken breast, cubed
3 cloves fresh garlic, minced
2 Tbs lemon juice
2 Tbs vegetable oil
8 cups water
ground black pepper & iodized salt to taste
Directions
1. In a 4 qt. bowl place 1 cup of dried soup mix white rice, yellow split peas, and dried soup mix. Cover with 8 cups water, stir, and set aside. * If making your own soup mix with fresh veggies and dried legumes, place ⅓ cup of each type of legume in the water with the white rice and yellow split peas.
2. Heat 2 Tbs veggie oil in frying pan. Add chicken, garlic, 1 Tbs lemon juice, salt & pepper. Saute until chicken browns.
3. Transfer chicken to large soup pot. Add dried ingredients with soaking water. Turn on high heat and bring to a boil. Lower to medium-high heat and simmer, covered, for one hour (or until dried legumes are cooked). Add water as needed. * If making your own soup mix, add fresh veggies 20 minutes before removing from heat.
4. Remove from heat. Stir in 1 Tbs lemon juice. Serve with corn tortilla on the side.
Dessert? Try tropical fruit salad with banana, papaya, mango & avocado!
Cooking with Bernie & Marlene from Food for the Hungry on Vimeo.
GUATEMALA STYLE SOUP!
Use a package of your favourite dried soup mix, or substitute fresh vegetables and dried legumes from the Gleaners soup ingredients listed below.
Measurements?
* Fresh vegetables - 1 cup each, chopped
* Dried lentils and pot barley - ½ cup each
Dried Ingredients: Fraser Valley Gleaners Veggie Soup Mix
Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celery, Corn, Green leeks, Lentils, Onions, Pasta, Peas, Peppers, Pot barley, Potatoes, Salt, Tomatoes
Additional Ingredients½ cup white rice
⅓ cup dried yellow split peas
1 lb chicken breast, cubed
3 cloves fresh garlic, minced
2 Tbs lemon juice
2 Tbs vegetable oil
8 cups water
ground black pepper & iodized salt to taste
Directions
1. In a 4 qt. bowl place 1 cup of dried soup mix white rice, yellow split peas, and dried soup mix. Cover with 8 cups water, stir, and set aside. * If making your own soup mix with fresh veggies and dried legumes, place ⅓ cup of each type of legume in the water with the white rice and yellow split peas.
2. Heat 2 Tbs veggie oil in frying pan. Add chicken, garlic, 1 Tbs lemon juice, salt & pepper. Saute until chicken browns.
3. Transfer chicken to large soup pot. Add dried ingredients with soaking water. Turn on high heat and bring to a boil. Lower to medium-high heat and simmer, covered, for one hour (or until dried legumes are cooked). Add water as needed. * If making your own soup mix, add fresh veggies 20 minutes before removing from heat.
4. Remove from heat. Stir in 1 Tbs lemon juice. Serve with corn tortilla on the side.
Dessert? Try tropical fruit salad with banana, papaya, mango & avocado!
