Looking for a good vegetarian soup recipe....
TV ClubHouse: archives: Looking for a good vegetarian soup recipe....
Hippyt | Sunday, October 26, 2003 - 04:03 pm     Hey,guys and gals,friends and pals! The weather is getting cooler,and I want soup! Anyone have sites or a recipe for a good vegetarian soup? I'm thinking something with lots of veggies,potatoes,carrots,stuff like that. I use Allrecipe.com,but they have limited veggie recipes. Thanks in advance! |
Zachsmom | Sunday, October 26, 2003 - 04:06 pm     LOL Hippy, you should be at MY house today!! I made a traditional veggie soup today! I just put a bunch of veggies with veggie broth in a pot and has been slowly cooking all day. |
Tabbyking | Sunday, October 26, 2003 - 04:35 pm     Hawaiian Savory Stew Ingredients 1 lg onion, chopped 2 cl garlic, crushed 5 T water 8 oz wheat gluten (seitan), cut into 1-inch pieces (I use mushrooms instead) 2 lg carrots, cut into 1-inch chunks 2 stk celery, cut into 1-inch chunks 3 or 4 red potatoes, cut into qrtrs. 1 cn (14 1/2 oz) whole tomatoes 2 c vegetable broth salt and pepper to taste 1 bay leaf 1 inch piece ginger root mashed, or 1 t. crushed ginger 1 T soy sauce 1 t. hot pepper sauce Instructions In a large sauce pot, combine onion, garlic, and the 5 tablespoons water; cook until onion is transparent. Add the wheat gluten, (MUSHROOMS) carrots, celery, potatoes, tomatoes, broth, salt, pepper, bay leaf, ginger, soy sauce, and enough water to cover. Cover and cook until vegetables are tender, about 20 minutes. A few drops of hot pepper sauce may be added. Serve hot. Makes 6 to 8 servings. when i am cutting carbs, i substitute cauliflower for the potatoes. really good! |
Hippyt | Sunday, October 26, 2003 - 04:52 pm     Well,poop,Zachsmom! Those both sound good. I've heard you mention that soup before Tabby. Gonna have to give that a try! |
Reiki | Sunday, October 26, 2003 - 05:09 pm     Hippy, a site I go to (its for my niece what TVCH is for me) has a lot of vegetarian recipes. Its recipezaar.com. Here is a link to a search for vegan soups: Recipezaar/Vegetarian/Soups |
Hippyt | Sunday, October 26, 2003 - 05:12 pm     Thanks! |
Hippyt | Sunday, October 26, 2003 - 05:14 pm     Wow,that's a great site Reiki! Thanks,I put it on favs,so I can take a good look. |
Schoolmarm | Sunday, October 26, 2003 - 05:47 pm     I make "Clean the fridge out" soup all the time. In a crock pot, put all the veggies that need to be eaten. Add some barley or rice or noodles if you want. I usually use a can of mushrooms with the liquid and a can of stewed tomotoes as the base. Tastes different every time.... |
Hippyt | Sunday, October 26, 2003 - 05:55 pm     Oh,that's a great idea,Marm. I almost never use my crock pot,but that sounds so easy. |
Melfie1222 | Sunday, October 26, 2003 - 05:56 pm     My two favorite soup recipes from The Moosewood Cookbook: Brazilian Black Bean Soup 2 cups dry black beans, soaked 6 cups water 1 Tbsp olive oil 3 cups chopped onion 10 cloves garlic, crushed 2 tsp cumin 2 tsp salt 1 medium carrot, diced 1 medium bell pepper, diced 1 ½ cups orange juice black pepper to taste cayenne to taste 2 medium tomatoes, diced optional toppings: sour cream, chopped cilantro, salsa (the recipe says optional, but to me they are necessities) Place soaked beans in a soup pot with 4 cups water. Bring to a boil, cover, simmer until tender about 1 ¼ hours. Heat olive oil in a skillet. Add onion, half the garlic, cumin, salt and carrot. Saute over medium heat until the carrot is just tender. Add remaining garlic and bell pepper. Saute until everything is very tender, another 10-15 minutes. Add the sautéed mixture to the beans. Stir in orange juice, black pepper, cayenne and tomatoes. Puree some of the soup mixture in a blender or food processor, and return to kettle. Simmer over very low heat 10-15 minutes more, serve with toppings. Vegetable Chowder 1 Tbsp butter 2 cups chopped onion 6 cloves garlic, minced 2 tsp salt ½ tsp thyme 2 tsp basil 1 medium potato, diced 2 stalks celery, diced 2 carrots, diced 2 cups chopped broccoli 2 cups chopped cauliflower ½ lb mushrooms chopped 2 cups corn lots of fresh black pepper 1 ½ cups water 1 quart milk, heated Optional topping: minced fresh herbs, chives Melt butter in soup pot. Add onion, half the garlic, salt, thyme and basil. Saute over medium heat 5 minutes. Add potato, celery, carrots, broccoli and cauliflower. Saute another 5-8 minutes. Add mushrooms and corn, black pepper, and sauté another 8-10 minutes. Add water, cover, and simmer 15 minutes, or until everything is tender. Stir in hot milk and remaining garlic. Remove from heat until about 10 minutes before serving time, then heat gently. Serve topped with optional fresh herbs. |
Melfie1222 | Sunday, October 26, 2003 - 05:58 pm     and I love Schoolmarm's idea too.. especially adding barley to any veggie soup. |
Jmm | Sunday, October 26, 2003 - 06:53 pm     I always start my veggie soup out with V8, gives it a nice flavor. |
Twiggyish | Sunday, October 26, 2003 - 07:13 pm     That chowder looks good. After each meal, my Mother-in-law (for one week) takes the juices and broths left in the pan and pours them all into a jar in the fridge. Once a week she takes that jar of vegetable broths and makes a fantastic soup. She doesn't use the broth if it contains milk or cream. I don't know what recipe she uses for her soups, but that broth adds a rich flavor. |
Texannie | Monday, October 27, 2003 - 06:03 am     Marm, I do the same thing, but call it "dump soup"..just dump out the contents of the fridge! |
Kaili | Monday, October 27, 2003 - 06:13 am     The chowder does sound good. I smiled when I saw this thread because I'm making soup today also. I usually just dump stuff in- no recipe. So far this morning I chopped up two potatoes and dumped them in the crock pot with two cans of vegetable broth and a block of frozen spinach. I have some carrots, zuccini, onion (sweet and green), red and green bell peppers, corn, tomotoes, mushrooms, broccoli, cauliflower, and pasta I'm adding later. I've used V-8 before and I think it's a great idea as a base. However, I was at the store three seperate times yesterday and I'm not going back! |
Jagger | Monday, October 27, 2003 - 06:13 am     I see I'm not the only one who makes the letfover food soup. At this time of year when the last of my homegrown tomatoes are starting to show a bit of spoilage I blend them up, throw any left over vegtables from the fridge, any left over meat(optional) than a few raw carrots and potatoes along with a dash and pinch of various spices, each time differently. Cook it for hours and either eat it that way or add rice or noodles. |
Tabbyking | Monday, October 27, 2003 - 08:12 am     i make 'garbage tuna casserole' with my leftover veggies! that way, we have the whole thing in one dish. i love carrots, celery, corn, cauliflower, peas, tomatoes, any kind of peppers...whatever i have in the fridge goes in it! i also use whatever cheeses i have left from other things i have made--ricotta, cream cheese, mozarella. this thread is starting to scare me. i almost (almost) cleaned out the fridge this morning ...and i did make the hawaiian stew for dinner last night. my husband has perfected his big crunchy loaves of homemade bread, and although i only took one bite, the others enjoyed huge chunks of freshly baked bread dipped in the stew's broth. |
Dahli | Monday, October 27, 2003 - 08:20 am     French Vegetable Soup This recipe is wonderful and a great way to get those leafy greens in easily. I large can of broth (48-52 oz. appx) 1 T. Chicken base 1 head of Broccoli, chopped 1 bunch of Spinach, cleaned and chopped 1 bunch of Parsley, WELL cleaned and chopped 2 zucchini, sliced into rounds 1 bunch of Kale, ribs removed, leaves chopped 1 large white rose or sweet potato, chopped 2 carrots, chopped Almost any vegetable you like (or even don't like) can go into this. It's the parsley and spinach however that give it the taste it has. So when you are at the market grab any vegetable that appeals to you and add it to this soup. Also the potato and carrots in it are fine for this diet. Put the broth in a large soup pot. Add the chicken base. Bring to simmer and add the longest cooking vegetables first: Potato and carrots first - and get them to partially done, then add the broccoli and zucchini next and simmer until bright green and add the leafy vegetables like the spinach, parsley and Kale last. Don't overcook any of the vegetables. The leafy vegetables are done when they appear bright green. Turn the soup off and let cool. (You can eat some of it in this form and it's very good.) After that however, put the vegetables in the food processor and puree it, adding a cup of the left over stock to thin down just a little, making the French Vegetable soup. Store it in small freezer containers for a rainy day or portion it into small ziplock bags. To easily fill the bags with no mess, place one inside a coffee cup or taller mug depending on the volumn you wish to fill the bag. Fold the top of the bag over the rim of the cup - so the open bag lines the inside of the cup. Spoon or ladle the soup into the bag and when filled pull the bag up and out of the cup. Press the seal closed. A really excellent way to get more of this into your diet is to make up a pot of some quinoa, millett or Lundberg rice and then in your bowl of rice add a little butter and 4 big tablespoons of the pureed soup and mix well. |
Kaili | Monday, October 27, 2003 - 08:27 am     Ummm...Dahli- your soup recipe sounds good. Except, as a vegetarian, I would suggest replacing the chicken stock with vegetable stock |
Lumbele | Monday, October 27, 2003 - 09:14 am     Speaking of "left-over" soups. Ever have mashed potatoes left over? Sweat a finely chopped onion in some margarine then add 1 t tomato paste (or that shrivelled tomato on the counter, chopped). Finely dice a couple of slices of salami or whatever similar fare lurks in the fridge, let the flavour of the salami melt in with the rest. Then quickly saute some chopped parseley with the rest and add the potatoes. Thin out with broth to taste, bring to full boil for 5 mins and then let simmer on very low for about an hour. Serve with hotdogs cut up into the soup or as a sidedish and you got yourself a meal. |
Hippyt | Monday, October 27, 2003 - 06:57 pm     OK,I have my ingredients! I combining different ideas from you all. Tomorrow is soup day! I've got some V8,and bunches of veggies. I'm gonna throw them all in the crock pot,and cook them up! Thanks for all the ideas. Melfie,I'm gonna have to try both of your recipes too. I love black bean soup,especially spicy black bean soup! |
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