August 27 2010 Healthy Foods Newsletter
Vegetable Soup with Basil Recipe
This hearty soup, big on flavour, tastes like it simmered all day, but cooks up in a mere 45 minutes. Toss a salad, slice some bread, and supper is ready!
Fresh herbs can be dried or frozen for longer storage. To dry fresh herbs, tie them in bunches and hang them from the ceiling in a warm, well-ventilated room away from direct sunlight. When they are thoroughly dry, store them in a cool cupboard in dark containers to protect them from the light. To freeze fresh herbs, place the herbs in a single layer on a cookie sheet and set in the freezer. When frozen, remove to freezer bags. Frozen herbs will be limp and rather sad-looking when thawed, but they are still good for use in cooked recipes.
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In good health,
Emmy Lynn, Healthy Foods Editor
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