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Need soup recipe

post #1 of 8
Thread Starter 

We are having an appreciation luncheon for my child's preschool teachers and I volunteered to bring soup. It needs to be vegetarian (no meat broth - but you guys knew that). Any ideas?

post #2 of 8

This soup has it all -- healthy, cheap, easy and delicious!

 

1/2 cup dry split peas

1/2 cup dry brown lentils

1/2 cup uncooked long-grain brown rice

1/4 cup pearl barley

1/4 cup dried minced onion (or 2 tsp. onion powder)

2 tsp. herbs (I always use oregano and basil, and sometimes add marjoram and/or thyme)

1/3 cup bouillon granules

3 qts. water (or use your preferred stock and eliminate bouillon)

1 can (28 oz.) diced tomatoes, undrained

1/2 cup small pasta shapes (regular macaroni is fine, too)

 

Put everything except the pasta in a large pot and bring to a boil.  Reduce heat, cover and simmer 45 min.  Add pasta, cover and simmer 15 min.

 

*If you don't want chunks of tomato, you can puree them before adding to pot.

**Makes 16 one-cup servings.  The recipe is easily halved if you don't want that much.

post #3 of 8

That's pretty broad. Here are some ideas that I could provide a recipe for:

 

Black bean

Navy bean and kale

Minestrone

Vegan creamy tomato

Sweet-potato-carrot with orange and ginger

Creamy broccoli (or asparagus)

Curry lentil

 

Anything appeal?

 

post #4 of 8
Thread Starter 

I know it is kind of broad.  I didn't want to limit any ideas.

 

If you don't mind, I'd love the Black Bean and Creamy Broccoli recipes.

 

Thanks!

post #5 of 8

A great soup for this time of season is sweet potato and butternut squash. I don't remember the exact recipe, I found it in Shape magazine a few years ago. Basically it was equal parts sweet potato and squash. cube, boil, drain most of the liquid, and blend in a blender. The seasoning was all pumpkin pie spices like cinnamon, ginger, etc. I do remember that the seasonings got much stronger the next day, so add less than you think you need if you are not serving right away.

post #6 of 8

2 cups water

1 onion, sliced thin

1 Tbs olive oil

2 cloves garlic

1 potato, diced

1 pound chopped broccoli, fresh or frozen (can also use asparagus, carrots, spinach, or whatever other veggie you want)

1 teaspoon salt

4 cups plain "milk"

1 can navy beans, drained and rinsed

1/4 teaspoon ground nutmeg

1/4 teaspoon pepper (white is ideal)

 

Saute onion and garlic in olive oil until onion is translucent, add the potato, broccoli, spices and salt, and cook about 15 minutes or until tender. Add beans. Puree half the soup in a blender or processor until smooth, then repeat with the other half (or use an immersion blender). Add the milk, stir and heat until desired temperature. Makes about 8 servings.

 

I need to look up my black bean recipe. Be back with it.

post #7 of 8
Quote:
Originally Posted by Snow~Pea View Post

A great soup for this time of season is sweet potato and butternut squash. I don't remember the exact recipe, I found it in Shape magazine a few years ago. Basically it was equal parts sweet potato and squash. cube, boil, drain most of the liquid, and blend in a blender. The seasoning was all pumpkin pie spices like cinnamon, ginger, etc. I do remember that the seasonings got much stronger the next day, so add less than you think you need if you are not serving right away.



This is one of my favs.  But the one I make is like this: chop 1 onion and some garlic, cook to soften in olive oil, then add 4 cups veg broth and 2 cups cubed squash (Butternut squash works really well, but you could do other squash or pumpkin too), 1 cup (or so) cubed sweet potato and one apple chopped.  Cook till all is soft, blend till smooth and add salt as needed. So yummy! The apple gives it a nice little extra kick and I don't find that I need to go crazy with spices.

 

Many soup recipes that you find can easily be made veg by using veg broth instead of chicken broth. 

post #8 of 8

Here is a Broccoli soup I make alot.  I like to put it in the vitamix and it makes it really creamy.  I add another potato as well.  Also, use regular onion in place of the leek and it tastes just as good.

 

http://www.oprah.com/food/Broccoli-Leek-Soup 

 

Also, made a brown lentil soup today that was awesome.

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