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Dear Readers & Cooks,
I love to make and eat soup in the winter and I make a great Borsch ( a Ukrainian veggie soup dominated by cabbage and beets.) I have a "ton" of cook books, but would like to try something that has been "tested" out by other cooks. I made BF (bottom of the fridge) Herb Barley Tofu Soup (Eagle1) and it was delicious! You can find it in "Recipes," and I would love to try you favorite recipe for veggie soup. Can you help me out?
Wishing you all the best. Happy reading and cooking!
Hi - I have a veggie soup recipe for 2 that's kind of a work in progress, but I'm pretty happy with it so far - see what you think:Lentil Quinoa Soup ½ -1 onion, chopped ½ -1 t minced garlic ½ - 1 medium carrot, grated (abt ¾ cup?) ½ -1 stalk celery, chopped Parsley, dried or chopped fresh Spices: thyme, chicken or veg broth powder, salt, pepper, bay leaf ½ cup red lentils (or a combo of red and green) 1/3 – ½ cup quinoa, rinsed 3-4 cup hot water, depending on how thick you want it One bunch of coarsely chopped kale, optional (see note below) Sauté onion, add spices and garlic and sauté a bit more. If using kale, add and saute until wilted. Add rest of ingredients, bring to boil, stir and check seasonings, turn heat low and simmer for about 20-30 minutes.
[I've tried this both with and without kale – very good addition if you like greens]
This one is really great. The recipe uses chicken broth, but you could easily substitute vegetable broth. You can also omit the wine- I have never put it in, and the soup is still fantastic. I usually use canned cannelini beans instead of dry, and a can of crushed tomatoes in place of fresh- they are much better than the sorry excuse for fresh tomatoes that you can find in the grocery stores this time of year.
Tuscan Bean Soup (From Southern Grace, the Mississippi University for Women Alumnae Cookbook)
8 oz cannellini beans, soaked 2 tablespoons olive oil 1/2 teaspoon chili powder 1 large red onion chopped 3 carrots sliced 1 rib celery chopped 1 bunch parsley chopped 3 minced garlic cloves 3/4 cup dry red wine 2 large tomatoes, peeled and chopped 2 cups chicken broth 4 oz fresh spinach, rinsed and stems removed Salt and Pepper to taste Italian bread, sliced and toasted Olive oil fresh basil leaves, torn Grated parmesan cheese
Place the beans in a large saucepan and add enough cool wter to cover. Bring to a boil and cook for 30 minutes. Drain and discard liquid. Mash 1/3 of the beans in a bowl with fork.
Heat 2 tablespoons olive oil and the chili powder in a large saucepan over medium heat. Add onion, carrots, celery and parsley. Saute until carrots are tender. Add garlic and saute for 2 minutes. Increas the heat and add the wine. Cook until most of the liquid evaporates. Reduce heat, add mashed beans, remaining beans, tomatoes and chicken broth to the saucepan. Simmer for 45 minutes. Spread spinach on top of the soup. Cover the pan and simmer for 5 minutes. Sitr the soup and season with salt and pepper. Ladle into heated bowls. Top each with a slice of toasted bread, a drizzle of olive oil, torn basil leaves and a sprinkle of parmesan cheese.
You may substitute 1 can (14oz) cannellini beans, well drained for the uncooked beans, but do not cook these for 30 minutes first.
I made 2 soups this weekend and both came out great! (Thanks Ruth H. and Lesley H.) Both recipes are keepers! Looking for more soups ! !
P.S. Ruth H., we liked the Kale in the Lentil Quinoa Soup!
Last Edited on: 12/3/07 9:28 AM ET - Total times edited: 1
I made up this Chunky Tomato Basil Bisque Soup, using several different recipes as "starters."
This is basically it but it is a recipe I fiddle with so the amounts may not be exact. : -) I'm the kind of cook that used to drive me crazy when I'd ask for a recipe when I was younger.
2 ribs of celery, chopped
1 whole sweet onion, chopped
2 carrots, chopped
1 garlic clove, pressed or minced.
2 tablespoons of butter
1 tablespoon of olive oil
28 oz. can of diced tomatoes
28 oz. can of crushed tomatoes
small can tomato paste
32 oz. of V-8
12 to 14 washed fresh basil leaves, minced (about 3 tablespoons)
1 can chicken or vegetable broth
1 bay leaf
1-2 teaspoons of salt
8 oz. heavy cream
4 oz. cream cheese
Saute the vegetables in butter and olive oil. Add all the other ingredients, except cream and cream cheese. Simmer for at least 40 minutes but up to several hours. Add cream and cream cheese before you serve it and heat until the cream cheese melts.
Notes: Some tomato soup recipes call for using a blender to make it smooth, but my family and friends like it chunky. I only use Muir Glen tomato products for this. They are so wonderful and since this is after all tomato soup, I think they are worth the extra money.
Let me know if you try it!
Hi Saron, I made your Tomato Basil Bisque for a holiday potluck party last week, and it was a hit! We served the soup in small glass mugs..... almost like a appetizer. Kept the soup hot in a crockpot. It was yummy and pretty! Got any more recipes?
PS I blended it for the potluck......... didn't want to mess with soup spoons, but will make it chunky, for a family meal next time.
Last Edited on: 1/2/08 9:07 AM ET - Total times edited: 1