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Sweet potato, ginger and tomato soup Heat the oil in a saucepan. Add the onions, sweet potato and ginger root.
Cover the pan and simmer for 15-20 minutes, until the vegetables are soft.
Add the tomatoes and vegetable stock. Bring to a boil and simmer for 30-40
minutes.
Puree using hand blend
Garden's end soup Simmer broth with salt, spices and garlic for about 1 hour. Add onion, parsley,
carrots, green beans and green pepper. Simmer about 20 minutes. Add zucchini
and corn; simmer 20 minutes. Add tomatoes and simmer 20 minutes more.
Tomato soup Saute butter and onion together. Blend in flour, sugar, salt, pepper, garlic, basil, oregano and thyme. Remove from heat and gradually stir in tomatoes, crushing them into bite sized pieces. Add chicken soup if using. Bring to a boil, stirring constan
Sweet corn, black bean, bell peppers, celery salad Use radiatore, twists, shells, corkscrews, elbows, or some
medium-size, shaped pasta made without egg, made with semolina and
flavored with vegetables (red bell pepper, spinach, beet, etc.)
Throw it together and serve warm. Serves 3 to 4. Makes 5
Beef and barley soup In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add
onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
Cover and simmer for about 2 hours or until beef is tender. Add barley;
simmer another 50-60 min
Amish-style chicken and corn soup Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle
Dirk's vegetable soup Heat the olive oil in a pressure pan. Cook the chopped potatoes and carrots on medium heat for 3-5 minutes. Add chopped leek and cabbage and season with salt and pepper. Prepare and add hot vegetable broth. Close the pressure pan and cook for about 10 min
Avocado-jalapeno soup Melt butter in top of a double boiler, add flour and blend with a wire
whisk thoroughly. Add salt and lime rind, stirring until mixture thickens.
Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon
juice, onion and jalapeno. Chill
Wild mushroom soup #3 Clean the fungi with a pastry brush (rinse if necessary), and allow to
drain. Chop all the fungi except 110g of the wild selection, reserving
these for garnish. Sweat the garnish mushrooms in a little olive oil until
tender and allow to cool.
Sw
Tomato fennel soup Cut tops from fennel bulbs; reserve leafy tops. Coarsely chop 2 of the
bulbs. Melt 1 cup butter in a large pan over low heat. Add chopped
fennel, onion and 4 of the garlic cloves; cook until limp, about 15
minutes. Season with salt and pepp
Acadian eight bean chili Pick over and wash beans. Put in large pot and cover with 4 qts. cold
water. Soak over night. Wash and drain. Cover with water, bring to a bowl
over high heat, lower heat and simmer for 2 hours or until tender. Cook
bacon in a large skillet, drain
Wild mushroom soup with sherry Place Porcini in a medium bowl. Pour boiling water over. Let stand until
softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking
liquid through cheesecloth to remove any dirt. Coarsely chop the Porcini.
Melt butter in heavy lar
Chicken-and-vegetable soup COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a
boil over high heat. Reduce heat to low and skim off the scum that
accumulates on the surface. Remove chicken breast quarters and set
aside. Add 2 cups carrots, 1 cup onions, 2 cu
Grandma's chicken and dumpling soup Place fryer, water, boullion, peppercorns and cloves in kettle and
bring to a boil. Reduce heat; simmer until chicken is tender (about
1 1/2 hours). Cool chicken just slightly; cut into bite size pieces
and set aside. Strain and skim chicken brot
Brown flour soup (braune mehlsuppe) Melt the butter and stir in flour, add the stock slowly to prevent lumping. When well-blended, add seasonings to taste. Cover pot and cook slowly for 2 hours. When serving, sprinkle each bowlful with grated cheese.
Cabbage soup (diet) Cut the vegetables into bite-size pieces. Place vegetables in a large, 6
quart pot and add enough cold water to cover.
Boil for 10 minutes, uncovered, then cover the pot and simmer over low heat
until all the vegetables are soft. This will take about on
Creamed almond soup Make a white sauce by gently blending the flour in the melted butter in a large pot and gradually stirring in the stock and milk. Heat, stirring constantly, until nearly boiling, then turn down the heat to simmer very gently for 10-15 minutes. Stir in the
Turkey soup continental In a large soup pot, saute onions in melted butter. Add turkey,
potatoes, celery and broth. Simmer until vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly, stirring
occasionally. Garnish with parsley and serve with crustly
Butternut squash soup In large saucepan, cook squash pieces in olive oil over med-hi heat 3-5 min. You may also saute fresh diced onion along with the squash if you prefer it to dry minced onion.
Add water, spices, dry minced onion and broth and bring to a boil.
Turn heat to
Mushroom and barley soup Soak barley in water overnight. Saute gfarlic, onion and celery in butter
until tender. Drain barley and add to vegetables. Saute 10 minutes longer,
until barley becomes thick. Add chicken broth and mushrooms and simmer,
covered, until barley
Soupe aux pois beauceons (pea soup, beauce style) Servings: 8
Soak peas for at least 8 hours or overnight in water to cover; drain. Heat
butter in a large, heavy pot and saute onion and leek until tender. Add
peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring
quickly
Ridiculously easy lentil soup Bring the lentils and water to a boil in a large soup pot, then reduce heat
and simmer. When the lentils have cooked for about 40 minutes, saute the
onion and garlic in the olive oil until the onion is soft, then add the
mixture to the lentils
Ann's italian pepper soup Halve and seed yellow peppers and place cut-side down on broiler pan or
baking sheet and broil 2 to 3 minutes or until blackened. Remove blackened
skin under running water. Chop peppers.
Heat oil in large Dutch oven over medium-high heat. Add onio
Hot texas chili soup - weight watchers favorite In a 3 quart slow-cooker, combine all ingredients and 2 cups of
water. Cover and cook on low 4 hours or on high 2 hours, until
the onions are tender. Ladle evenly into 6 soup bowls.
Lentil & macaroni soup Fat grams per serving: Approx. Cook Time: 100
Wash the lentils thoroughly. Place them in a large saucepan with cold
water to cover and cook over medium heat for about 1-1/2 hours, until
tender. In a seperate saucepan, heat the
David's mushroom barley soup In a large pot combine chopped onion, celery, garlic and mushrooms. Saute for about 4 minutes in just enough vegetable stock to keep them from sticking. Add the barley, soy sauce, seasonings, the rest of the vegetable broth and water. Bring to a boil, and
Chicken and bean soup Put Chicken into large pot and cover with water; bring to boil and
simmer for 2 to 3 hours, until chicken is falling off bones. Remove
chicken pieces from pot. Allow remaining broth to cool. When cool
enough strain and skim fat. Return stock to
Cuban black bean soup Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt &
19 bean cassoulet Wash and drain 1 pound of the dried pea/bean mixture. Add 3 quarts water,
one ham hock, and herb bag (combine your own choice of herbs in a small
piece of cheese cloth and tie closed with twine). Bring to a boil, cover
and simmer for 2 1/2 to 3 ho
Artichoke and kidney bean paella 1.Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
2.Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3.Stir in remaining ingredients
Appalachian bean loaf Combine all ingredients using enough milk to moisten. Pack firmly into well
buttered loaf pan. Bake at 350F for 1 hour or until firm. Serve with
tomato sauce.
Jeanne's mushroom soup Simmer whole mushrooms in water in large saucepan until tender. Remove mushrooms and chop in food processor. Reserve the cooking liquid. Return chopped mushrooms to cooking liquid in saucepan. Add bouillon and return to simmer.
Melt the butter frying p
5-bean salad Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by
pouring ingredients into ajar and shaking vigorously or mixing in a
blender. Mix thoroughly with vegetables, beans and herbs. Marinate in
refrigerator for 4 hours or longer. desir
Vegetable and herb rice oriental soup Cook contents of box according to package directions. Add the soy sauce,
oil, and lemon juice. Stir and let simmer 5 minutes more. Add the
sprouts and just heat through. More tamari soy sauce may be added to
taste.
Source: Arrowhead Mill
Onion and cider soup gratin 1) In a soup pot, melt 1/4 cup (4 tablespoons) of the butter over low heat.
2) Add the onion, cover and cook, stirring occasionally, until soft and just beginning to color, about 25 minutes.
3) Uncover and increase heat to medium and cook until onion is d
Many bean stew Saute onion, garlic in oil along with paprika.
Put all ingredients in slow cooker, and simmer on high for about 4 hours.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
San antonio chicken with picante black bean sauce Sprinkle both sides of chicken with 1 teaspoon of the cumin and the
garlic salt. Heat oil in 12" skillet over medium-high heat. Add
chicken; cook 3 minutes. In medium bowl, combine beans, corn, Pace
Picante Sauce, red pepper and remaining 1 t
Black bean and rice salad Mix the beans, rice, and cilantro together in a bowl.
Place the lime juice in a small bowl and whisk in the oil.
Add the onion and garlic and toss with the rice and beans.
Add salt and pepper to taste.
Lentil soup In a large pot, heat the oil over medium heat & add the garlic & onions.
Saute for 2 minutes. Add the celery, carrot & potatoes & saute for 8
minutes. Add the tamari & the seasonings & continue to saute gently for
anot
Chicken noodle soup In a 5-qt casserole combine chicken, 4 cups hot water, celery,
carrots, basil, rosemary, pepper and salt. Microwave at High 30-40
minutes, or until chicken falls easily from the bone, stirring twice
during cooking.
Remove chicken from the bones. Discard b
African tomato-avocado-buttermilk soup Puree tomatoes in a food processor or food mill, then press through a sieve
to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato
paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon
juice to hold the color.
"beef" and bean burrito Prepare taco mix according to package directions. Place 3 ounces of Taco
Mix and 1/4 cup of refried beans on each flour tortilla. Roll up tortilla.
Pour sauce over burritos and sprinkle with cheddar cheese. Heat in
microwave oven for 2 minutes or
Angkor vegetable soup In a large pot bring the stock to a boil. Add the vegetables and cook to
desired degree of firmness, and serve immediately. In several small
dishes, serve any or all of the following for diners to add to their
soup:
~Chopped fresh chiles
Creamy garlic spinach soup Chop spinach coarsely and combine with chicken broth and carrots in a 3-quart pot.
Cook for 5-10 minutes, until carrots are tender and spinach wilted. Remove from
heat.
Meanwhile, saute onion and garlic very gently over low to medium heat in bu
Mexican bean and rice casserole Heat the oil in a large skillet and saute th eonion, celery and red pepper
till almost tender.
Blend together the beans, a small amount of the liquid from cooking them
(about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in
Arpagyongy kremleves (cream of pearl barley soup) Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep
skimming the broth to remove scum. Strain. Add enough water to bring the
amount to 1 1/2 quarts again.
Add barley to the broth and cook until it is soft.
Make a ro
Sherried barley soup In 4-qt. saucepan or Dutch oven, saute mushrooms and onion in margarine.
With slotted spoon, remove mushrooms and onion from pan. Stir flour into
pan drippings; cook and stir over medium heat until flour is browned.
Gradually add broth and wat
Black bean cakes with potato-pepper sauce Divide the cooked beans into 2 equal parts. Place one portion in a heavy
saucepan and add 1/2 cup reserved cooking liquid. Cook over medium heat
until the beans can be mashed into a paste with a fork, a
bout 30 minutes;
if necessary, add additional liqu
Pumpkin coconut ginger soup Remove the pumpkin skin and seeds, chop pumpkin into chunks. Slice onion. Crush garlic. In a large pan, saute the onion and garlic in a little oil until golden. Add chunks of pumpkin and saute, stirring, for five minutes. Add enough chicken stock to cover
Broccoli and asparagus soup In a large saucepan add 3 cups of vegetable stock, 1 small onion finely chopped, 2 celery sticks chopped, 2 carrots chopped, broccoli, asparagus and let simmer for 1/2 hour, until vegetables are soft.
Blend this mixture to a smooth consistency using a han
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