posted by pink
navy and pinto beans, lentils
chopped tomatoes
spinach
onions
parsley
cilantro
salt
garlic
tomato paste or catsup
mustard
Soak beans and lentils, if needed. Place ingredients in large pot in desired quantities to taste, boil until desired taste and consistency is achieved.
Notes: This recipe is an excellent addition to the vegan diet. Its protein is from vegetable sources, so the calcium in the spinach and navy beans will not be lost to the leaching the occurs when calcium is consumed along with animal fat or animal protein. I like to fry my onions before adding them to the soup; and since I don't like them to disintegrate in the soup, I add them just before the soup is finished cooking. This is another one of those free-for-all in the kitchen recipes where I donot measure. I smell and I test the taste as I go along. The soup is hearty enough by itself, but I do enjoy a spoonfool or two of rice mixed into it.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Sunday, February 15, 2009
Friday, January 4, 2008
Ariella's Easy Cajun Sausage Gumbo
posted by Ariella
2 quarts beef stock (can use bullion cubes if you are in a hurry)
1 cup chopped onion (or 1/4 cup dried)
2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon red (cayenne) pepper
Mix the above into a 4 quart pot and bring to a boil.
2 10 1/2 oz cans seasoned stewed tomatoes (I used Del Monte brand)
Crush tomatoes thoroughly then add to the boiling pot
1 pound pre-cooked sausage (I used kosher Polish beef sausage for this)
Slice sausage into bite-sized pieces, the brown in a skillet. After browning, add to the boiling pot
1/2 cup uncooked rice
Add rice to boiling pot. When the pot returns to a boil, reduce heat to a simmer, cover, and
allow to simmer for 20 minutes.
Sorry -- no photo. It was delicious.
In place of the beef sausage you can probably add any other spicy meat sausage. If you like your dishes hotter, increase the amount of cayenne pepper.
The recipe is written in the order I did everything. From beginning to end it was about 40 minutes.
2 quarts beef stock (can use bullion cubes if you are in a hurry)
1 cup chopped onion (or 1/4 cup dried)
2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon red (cayenne) pepper
Mix the above into a 4 quart pot and bring to a boil.
2 10 1/2 oz cans seasoned stewed tomatoes (I used Del Monte brand)
Crush tomatoes thoroughly then add to the boiling pot
1 pound pre-cooked sausage (I used kosher Polish beef sausage for this)
Slice sausage into bite-sized pieces, the brown in a skillet. After browning, add to the boiling pot
1/2 cup uncooked rice
Add rice to boiling pot. When the pot returns to a boil, reduce heat to a simmer, cover, and
allow to simmer for 20 minutes.
Sorry -- no photo. It was delicious.
In place of the beef sausage you can probably add any other spicy meat sausage. If you like your dishes hotter, increase the amount of cayenne pepper.
The recipe is written in the order I did everything. From beginning to end it was about 40 minutes.
Thursday, December 6, 2007
Pumpkin Bisque soup
posted by masooma
Pumpkin (and Leek) Bisque Soup
I had this at Soup or Salad last weekend and it was soooo good! I'm not sure their recipe was just like this, but similar....
Ingredients
2 tablespoons unsalted butter
2 garlic cloves, chopped
2 leeks, including light green parts, sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 ½ cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts vegetable (or chicken) stock
1 tablespoon kosher salt
freshly ground black pepper, to taste
[
Preparation
In a medium soup pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin, herbs and stock and bring to a boil. Season to taste with salt and freshly ground pepper. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.
Remove the bouquet garni. Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve. Return the soup to the pot and add any other ingredients you want to remain in chunks. Bring the soup back to a simmer. Taste and adjust the seasoning. Serve in warmed soup bowls with croutons or a swirl of cream.
Variations
Drizzle with a balsamic and maple reduction, a dollop of harvest spiced crème fraîche, or pepitas (mexican spiced pumpkin seeds). This recipe is good with potato in it, too - instead of or in addition to the leek.
Pumpkin (and Leek) Bisque Soup
I had this at Soup or Salad last weekend and it was soooo good! I'm not sure their recipe was just like this, but similar....
Ingredients
2 tablespoons unsalted butter
2 garlic cloves, chopped
2 leeks, including light green parts, sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 ½ cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts vegetable (or chicken) stock
1 tablespoon kosher salt
freshly ground black pepper, to taste
[
Preparation
In a medium soup pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin, herbs and stock and bring to a boil. Season to taste with salt and freshly ground pepper. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.
Remove the bouquet garni. Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve. Return the soup to the pot and add any other ingredients you want to remain in chunks. Bring the soup back to a simmer. Taste and adjust the seasoning. Serve in warmed soup bowls with croutons or a swirl of cream.
Variations
Drizzle with a balsamic and maple reduction, a dollop of harvest spiced crème fraîche, or pepitas (mexican spiced pumpkin seeds). This recipe is good with potato in it, too - instead of or in addition to the leek.
Wednesday, November 21, 2007
Artichoke Soup
posted by masooma:
Artichoke Soup
Recipe information: from mom’s collection
Ingredients
1 cup diced onions
½ cup diced celery
3/8 tsp garlic
2 qts. chicken or vegetable stock
1 cup diced green chilies
½ cup pimentos
1 ½ cans artichoke hearts, reserve liquid
2 cups milk
1 ½ cup half and half
½ pound grated cheddar cheese
¼ pound grated American cheese
1/8 pound grated smoked cheddar cheese
butter
flour
white pepper
cayenne pepper
Directions
1. Saute onions, celery and garlic in a little butter.
2. In a large pot, heat sauted ingredients, stock, green chilies, pimentos and liquid from artichokes.
3. Warm milk and half and half and add to stock mix.
4. Make 1 cup of rue mixture of flour and butter, heated and mixed until it gives a nutty smell, then add to soup, stirring for a medium or thin consistency.
5. Add cheeses, stirring in slowly. Add white and cayenne pepper to taste.
6. Cut artichoke hearts into quarters and add to soup.
7. Makes 1 ¼ gallons. Recipe can be halved.
Artichoke Soup
Recipe information: from mom’s collection
Ingredients
1 cup diced onions
½ cup diced celery
3/8 tsp garlic
2 qts. chicken or vegetable stock
1 cup diced green chilies
½ cup pimentos
1 ½ cans artichoke hearts, reserve liquid
2 cups milk
1 ½ cup half and half
½ pound grated cheddar cheese
¼ pound grated American cheese
1/8 pound grated smoked cheddar cheese
butter
flour
white pepper
cayenne pepper
Directions
1. Saute onions, celery and garlic in a little butter.
2. In a large pot, heat sauted ingredients, stock, green chilies, pimentos and liquid from artichokes.
3. Warm milk and half and half and add to stock mix.
4. Make 1 cup of rue mixture of flour and butter, heated and mixed until it gives a nutty smell, then add to soup, stirring for a medium or thin consistency.
5. Add cheeses, stirring in slowly. Add white and cayenne pepper to taste.
6. Cut artichoke hearts into quarters and add to soup.
7. Makes 1 ¼ gallons. Recipe can be halved.
Apple Carrot Soup
Posted by Dr_Asad_77:
I'm planning to make quite delicious and nutritious soup tonight. Here is the recipe:
1) Fresh and clean Apple = 1 lb (without seeds and cubed, with or without skin)
2) Fresh and clean Carrots (orange part only) = 1/2 lb
3) Sugar = 1 tea spoon (may be two)
4) Ginger = 1 tea spoon (peeled and chopped)
5) Fresh Garlic = 2 tea spoon (peeled and chopped)
6) Fresh Lemon Juice = ~ 10 mL
7) Salt = 1/2 tea spoon (or as per your taste)
8) Ground Black Pepper = 1 tea spoon (or as per your taste)
9) Water = 1 liter
Mix all above in a pot and boil it until vegetables and fruits have been cooked properly. Enjoy while it is hot, you can add boiled egg or chicken pieces for additional taste. And for more fun, tomato ketchup, soy sauce and vinegar (any one of them or combination) will take you sky high..... smile.gif
I'm planning to make quite delicious and nutritious soup tonight. Here is the recipe:
1) Fresh and clean Apple = 1 lb (without seeds and cubed, with or without skin)
2) Fresh and clean Carrots (orange part only) = 1/2 lb
3) Sugar = 1 tea spoon (may be two)
4) Ginger = 1 tea spoon (peeled and chopped)
5) Fresh Garlic = 2 tea spoon (peeled and chopped)
6) Fresh Lemon Juice = ~ 10 mL
7) Salt = 1/2 tea spoon (or as per your taste)
8) Ground Black Pepper = 1 tea spoon (or as per your taste)
9) Water = 1 liter
Mix all above in a pot and boil it until vegetables and fruits have been cooked properly. Enjoy while it is hot, you can add boiled egg or chicken pieces for additional taste. And for more fun, tomato ketchup, soy sauce and vinegar (any one of them or combination) will take you sky high..... smile.gif
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