listersgirl (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
listersgirl) wrote2004-11-14 12:30 pm
listersgirl) wrote2004-11-14 12:30 pm
Chapter 16: Heartwarming and UL-Approved
It's perfect soup weather these days, don't you think? ("You", in this case, meaning people who are experiencing the same fall-to-winter, hovering around zero weather that I am.)
So I am soliciting for soup recipes. Vegetarian, please, but other than that I'm easy; I like pretty much anything.
And, because turnabout is fair play, here is the recipe for the extremely tasty black bean soup I made last week.
10 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 1/2 cups finely chopped onions
3 garlic cloves, minced
1 jalapeno, minced, or 1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water
3 cups undrained canned diced tomatoes (28-ounce can)
4 cups undrained cooked black beans (two 16-ounce cans)
1/4 cup chopped fresh cilantro
additional water
yogurt or sour cream (optional)
Soak the sun-dried tomatoes in the boiling water.
In a soup pot, saute the onions, garlic, and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, water, and the tomatoes, juice included. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer.
Drain and chop the sun-dried tomatoes, and add to the soup. Cook for 5 to 10 minutes longer, until the onions are soft. Stir in the cilantro and remove from the heat. Puree half the soup in a food processor or blender and return it to the pot. Add water if needed if the soup is too thick. Reheat and serve with a dollop of sour cream or yogurt, if desired.
Because of Canadian can sizes, I had more beans (2 19-ounce cans) and more tomatoes (a 32-ounce can), but it didn't seem to make any difference. And if you don't have a blender or food processor, you could probably just eat it as is, without pureeing part of the soup. It's really tasty, though, and not at all bland like I find some black bean soups to be.
(From Moosewood Restaurant Cooks at Home)
So I am soliciting for soup recipes. Vegetarian, please, but other than that I'm easy; I like pretty much anything.
And, because turnabout is fair play, here is the recipe for the extremely tasty black bean soup I made last week.
10 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 1/2 cups finely chopped onions
3 garlic cloves, minced
1 jalapeno, minced, or 1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water
3 cups undrained canned diced tomatoes (28-ounce can)
4 cups undrained cooked black beans (two 16-ounce cans)
1/4 cup chopped fresh cilantro
additional water
yogurt or sour cream (optional)
Soak the sun-dried tomatoes in the boiling water.
In a soup pot, saute the onions, garlic, and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, water, and the tomatoes, juice included. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer.
Drain and chop the sun-dried tomatoes, and add to the soup. Cook for 5 to 10 minutes longer, until the onions are soft. Stir in the cilantro and remove from the heat. Puree half the soup in a food processor or blender and return it to the pot. Add water if needed if the soup is too thick. Reheat and serve with a dollop of sour cream or yogurt, if desired.
Because of Canadian can sizes, I had more beans (2 19-ounce cans) and more tomatoes (a 32-ounce can), but it didn't seem to make any difference. And if you don't have a blender or food processor, you could probably just eat it as is, without pureeing part of the soup. It's really tasty, though, and not at all bland like I find some black bean soups to be.
(From Moosewood Restaurant Cooks at Home)
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I love, love, love pumpkin soup. This recipe looks a bit different but it's basically combining a bunch of stuff into a pot and mixing.
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We're twins!
One can be found here
http://www.livejournal.com/community/decadentveg/8422.html#cutid2
One is a vegetable soup I used to make all of the time when I was in Weight Watchers - it's basically whatever you have in your cupboards and freezer - start with a base of tomato juice or V8 and add frozen and canned and fresh veggies. Then add herbs and spices depending on your mood; I've done Greek (oregano and lemon zest), Italian (basil and oregano), Mexican (taco seasoning and hot sauce), etc. Then you can doctor it up with cheese, pasta, rice, whatever! Yum!
I'm also making Indian Tomato-Lentil Soup and the 13 Bean Soup from Bob's Red Mill (I add Boca vegetarian sausages to it, yum!).
Re: We're twins!
The pumpkin-black bean soup looks great, thanks.
Soup Archive
But here is a great soup archive, all vegan!
http://www.fatfree.com/recipes/soups/
Re: Soup Archive
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Spicy Peanut Soup (makes a lot)
2 tablespoons oil (I usually use olive oil)
1 large onion, minced
2 garlic cloves, crushed
1 teaspoon mild ground cayenne pepper
2 red bell peppers, seeded, and minced
1 1/2 cups carrots, minced
1 1/2 cups potatoes, very finely chopped
3 celery stalks, sliced
3 3/4 cup vegetable stock
6 tablespoons crunchy peanut butter
2/3 cup whole corn kernels (i just use frozen corn...but thaw it first)
Chopped unsalted roasted peanuts (if you want, as a garnish)
1. Heat the oil in a large pan. Add the onion and garlic and cook for about 3 pinutes. Add the cayenne pepper and cook for 1 minute longer.
2. Add the red peppers, carrots, potatoes, and celery. Stir well and cook for 4-5 minutes longer, stirring occasionally.
3. Add the veggie stock, peanut butter, and corn kernels, stirring until thoroughly combined.
4. Season well (basically, add salt and pepper according to what you like) and bring to a boil. Cover and simmer for about 20 minutes until all the veggies are tender. Adjust the seasoning before serving, and sprinkle with chopped peanuts.
5. Voila!
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Lentil-Orzo Soup
4 cloves garlic
1 medium onion, chopped (about 1 cup)
1 cup chopped carrot
1 cup chopped mushrooms
1/2 to 1 cup each for any other veggies you like -- I'm fond of leeks, eggplant, zucchini, summer squash, spinach, etc.
6 cups vegetable broth
1 cup lentils
1 tsp thyme
1 can (14 1/2 oz) diced tomatoes
3/4 cup orzo
dash lemon juice
salt and pepper to taste
Saute the garlic, onions, and other vegetables in oil (I use olive oil) for a few minutes, until the onions are translucent (or nearly so). Add broth, lentils, thyme, and any other herbs you feel like tossing in. Bring to a boil, lower heat, and simmer for approx. 30 minutes. Add orzo, tomatoes, and lemon juice, and cook for 15 minutes or until orzo and lentils are both thoroughly cooked.
Makes... um, a fair amount. Serves 4-6, I guess? It's a good soup for leftovers; it refrigerates very well, though the orzo absorbs most of the broth so it becomes much more stewlike. You can eat it like that or add water or broth.
You can also substitute beans for the lentils, and rice or barley or whatever for the orzo. Switch herbs around. Toss in some chili pepper or tabasco sauce. Whatever. It's a good foundation for experimenting.
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But I'll have to give you his Lemony Lentil soup recipe. If you made it with veggie stock instead of chicken, it'd probably be fine.
Now I want soup.
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Mmmmmmmm.... soup.