Okay this first recipe is one of my favorites. But you can also do really good veggie soups by just cleaining out the little left over bits and pieces. For instance when I cut up bell peppers I trim the tops and save them for soups, omlets etc...
Chinese Mushroom Soup:
2/3 Cup Water
陆 Cup Dried Shitake Mushrooms
4 Cups Chicken or Vegetable Stock (OR 2 Cups Chicken Base and 2 Cups Mushroom Base)
1 录 Inches of Grated Gingerroot
2 Garlic Cloves Thinly Sliced
1 Tsp Onion Powder
1 Tbsp Soy Sauce
3 oz Fresh Crimini Mushrooms- Thickly Sliced
2 陆 oz Vermicelli Noodles
4 Scallions Thinly Sliced On the Diagonal-Divided
Chopped Fresh Cilantro-For Garnish
1.Bring the water to a boil in a large pan. Remove the pan from the heat and add the shitake mushrooms. Let the mushrooms soak for 10 min then remove from the water with a slotted spoon, chop coarsely and set aside. SAVE the water. Strain the mushroom water to remove any extra debris, and pour into a clean pan.
2.Add the stock and mushroom/chicken base to the mushroom liquid and bring to a boil. Add the ginger; garlic all mushrooms, soy sauce, onion powder, and 陆 of the scallions. Cover and let simmer for 10 minutes.
3.Meanwhile soak hot noodles in a bowl of hot water for 10 minutes (or according to pkg directions). Drain and add the noodles to the soup. Let simmer for an additional 3 min. Sprinkle remaining scallions over the soup and garnish with the cilantro.
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Barley and Vegetable Broth:
1 Tsp Sunflower or Corn Oil
1 Onion Chopped
2 Garlic Cloves Crushed
1 Carrot Diced
2 Celery Stalks Chopped
Generous 录 Cup Pearl Barley-Rinsed
5 cups Vegetable Stock
陆 Cup Frozen Peas
8 oz (225 grams) Green Cabbage (outer leaves and hard stalk discarded)
Pepper
1.Heat oil in a large pan, add the onion, garlic, carrot and celery and cook over medium heat for about 5 minutes stirring occasionally.
2.Sprinkle in the barley and stir well. Pour in the stock and bring to a boil. Cover then reduce the heat to a simmer and cook for 15 min. Add the peas and cook 15 more min.
3. Wash the cabbage and shred finely. Add to the pan and cook for 2-3 min, or until it is just tender. Season with pepper to taste and serve immediately.
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White Bean Soup:
1 Cup Dried Cannelli Beans Covered and Soaked Over Night in Cold Water
7 Cups Chicken or Vegetable Stock
4 oz Dried Pasta (Spirals Elbow etc鈥?Good Soup Pasta)
4 Tbsp Olive Oil
2 Garlic Cloves Chopped Finely
4 Tbsp Chopped Fresh Flat Leaf Parsley
1 Cup Chopped Ham-Optional
Salt and Pepper to Taste
1.Drain the beans and pour in a heavy bottomed pan. Add stock and bring to a boil. Partially cover pan and let the beans simmer for about 2 hrs (鈥楾il beans are tender)
2.Transfer approx 陆 the beans and a little stock to a food processor or blender, and process to a smooth puree. Return puree to the pan and mix well, add ham if you are doing so. Bring the soup to a boil again.
3.Add the pasta, and boil for about 10 min, until tender.
4.Meanwhile, heat 4 tbsp oil in a small pan. Add the garlic and cook over low heat stirring frequently for about 4-5 minutes, until golden brown. Stir the garlic into the soup and add parsley. Season to taste with the salt and pepper.
5.Ladle into soup bowls and enjoy.
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Hearty Lentil and Vegetable Soup:
2 Tbsp Vegetable Oil
3 Leeks Green Parts Included-Finely Sliced
3 Carrots Diced
2 Celery Stalks Quartered Lengthwise and Diced
Generous 1 Cup Brown or Green Lentils
Generous 1 Cup Long Grain Rice
4 Cups Vegetable Stock
2 Fresh Ears of Corn Quartered
Salt and Pepper
Garnish:
4 Tbsp Snipped Fresh Chives
2/3 Cup Sour Cream
1.Heat oil in a large pan. Add leeks, carrots, and celery. Cook 5-7 min%I'm looking for home made vegetable soup recipes. Vegaterian if possible.?
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the ';three sisters.'; These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and saut茅 over medium-low heat until translucent. Add the garlic and continue to saut茅 until the onion is golden.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls. I'm looking for home made vegetable soup recipes. Vegaterian if possible.?
Soup:- Mushroom %26amp; Vegetable.
1lb Fresh mushrooms -- sliced
2T Butter, divided
1C Carrot -- finely chopped
1C Celery -- finely chopped
1C Onion -- finely chopped
1 clove Garlic -- minced
1-2 Vegetable Stock cube dissolved in boiled water
2C Water
1/4C Tomato paste
2 t Parsley flakes
1 Bay leaf
1/2 t pepper
2T Dry sherry (optional)
Combine vegetables and butter in a large pot. Sautee for 5-7 minutes. Add remaining ingredients, and bring to a boil.
Cover; cook on low for 30-45 minutes or until vegetables are cooked. Stir in sherry during last 15 minutes of cooking. Remove bay leaf before serving.
I know of a really easy lentil soup recipe, it's my favourite.
Ingredients:
250g (8 oz) lentils
1 celery stalk, thinly chopped
1 medium onion, chopped
1 small carrot, chopped
2 cloves garlic, finely chopped
250g (8 oz) tomatoes, chopped
5ml (1 tsp) cayenne
5ml (1 tsp) chilli powder
2.5ml (1/2 tsp) cumin
Put all the ingredients in a pan and add about 1 litre of water. Bring to the boil and cover the pan.
Reduce the heat to a simmer and cook for 50 minutes or until the lentils are tender, stir occasionally. You may need to add more water during the cooking time. xx
This is a pretty basic recipe but tasty:
A lot of Garlic (I use alot of garlic you don't have to)
One onion chopped
Chopped carrots
Diced potatoes
Salt, pepper and seasoning to taste
Put these in the pot first with a little oil and just let them cook together a while while you prepare and chop the rest of the veggies. I suggest:
Corn (off the cob or out of a can)
Stewed tomatoes
celery
rutabaga
cabage
(more often than not i just chop up and throw in whatever veg i have a taste for that day or whatever happens to be left in the house)
Add those in and let all that cook a little (no water/stock yet)
Add a soup-like amount of water or vegetable stock (you can make your own or get store bought) or a little of each. Pouring in a half to a full can of beer is also pleasant (the alcohol will cook out).
Bring to a boil then turn heat down till it just barely might sorta boil and let cook till veg seems done. toward the end you could also add some barley, or rice or noodles and cook till they're done.
We make this a lot in the winter months.. you can substitute veggie broth for the beef broth:
1 head cabbage shredded
6 stalks celery chopped
1 onion chopped
3 carrots sliced
1 cup peas
2 cans chopped tomatoes
4 cans beef broth
1 can 15 oz tomato sauce
3 cloves garlic minced
2 TBS onion Powder
salt %26amp; pepper to taste
pour it all in to a pot add 2 cans water.. bring to boil, then reduce to low and simmer for about 1 hour. stirring often..... taste, you may want to add more onion powder if needed..
Vegetarian soups: http://web-solutionz.blogspot.com/2008/1鈥?/a>
www.epicurious.com
type in vegetable soup, there's a ton of them.
Tons of soup recipies, vegetarian to
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