INTO A LARGE KETTLE PUT
2 qt water
BRING TO A BOIL, THEN ADD
1 qt tomatoes & juice
1 cup am 7 grain cereal (uncooked)
1 can green beans & juice
3 celery stalks, chopped
1 can whole kernel corn & juice
6 oz jar sliced mushrooms
3 cup squash, cubed
1 tbsp onion powder
2 tsp garlic powder
1 tsp celery seed
1 sea salt, to taste or- vegetable se
Directions
Bring to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM
Canola Oil before serving, and a handful of chopped parsley. Any other
vegetables of choice may be added or substituted.
Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 1 recipe
7 Grain Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Recipes as a concept can be observed way back into the far past, in fact as far back as early Egypt, and potentially, even further back. In practice though, sadly, these early cook books were just very simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks used a wide range of spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. As our culinary historical trip moves to more modern times we have some interesting books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the spicy food that appears on menues today, but rather accounts of the types of meals enjoyed by the upper classes of that period. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like parsley, basil and rosemary. These new culinary innovations created an eruption in books on cooking, some of which still exist in private cookery archives. The arrival of TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this 7 Grain Vegetable Soup recipe.
