RECIPE: Curried Bean, Tomato and Mushroom Soup (Vegan)

[Guest guest]

What would be good in place of the fungus? I can't stand the stuff. :(veggiehound <veggiehound wrote:

There are fancier ways of making this soup, but this is quick, easy, and doesn't use any oil whatsoever ;=) It is remarkably good, and the small amount of curry powder - unless one has a strong dislike of curry flavours - adds wonderful flavour to the soup without adding much noticeable heat. (Curry-holics can of course add more, but not so much as to obscure the flavour of the other ingredients.)We enjoy this soup as a start to a meal or, with homemade bread or a salad, as a light meal in itself.CURRIED BEAN, TOMATO AND MUSHROOM SOUP (Vegan)1 cup of a mix of beans (kidney, garbanzos, turtle), cooked and drained1 small carrot, grated1 small onion, finely chopped1/4 lb (125 g) small mushrooms, sliced1 can tomatoes, crushed 2 cups vegetable stock1 tsp (or to taste) commercial curry powder2 or 3 Tbsp chopped

parsley or herbs of choiceCombine all ingredients in a large pan and cook until done, around 40 minutes, add more water and reheat if soup has become too thick, adjust seasonings (salt and pepper), and stir in herbs. Soup freezes well.Best,gf

 

 

[Guest guest]

Well, dunno ;=) I tried to make it once without the mushrooms cuz I was outta

them and it just didn't have the same zip. Admittedly, it might be zip you

prefer

to live without, but . . . I'd try another recipe.

 

On the other hand, it's a fine basic recipe - you could just add something else

for variety - like green beans cut in 1-inch pieces - or green bell pepper

(although don't try freezing it if you do, cuz as wel know bell peppers go nasty

when frozen) - or even some finely chopped spinach or swiss chard?

 

Tell you what: I'll find you another soup - with tomatoes and beans but without

the wretched fungus, okay? *lol* It's the least I can do. Tomorrow, I promise.

 

Best,

 

gf ;=)

 

, Beth Renzetti <

elmothree2000> wrote:

> What would be good in place of the fungus? I can't stand the stuff.

>

> veggiehound <veggiehound> wrote:There are fancier ways of making

this soup, but this is quick, easy, and

> doesn't use any oil whatsoever ;=) It is remarkably good, and the small

> amount of curry powder - unless one has a strong dislike of curry flavours -

> adds wonderful flavour to the soup without adding much noticeable heat.

> (Curry-holics can of course add more, but not so much as to obscure the

> flavour of the other ingredients.)

>

> We enjoy this soup as a start to a meal or, with homemade bread or a salad,

> as a light meal in itself.

>

> CURRIED BEAN, TOMATO AND MUSHROOM SOUP (Vegan)

>

> 1 cup of a mix of beans (kidney, garbanzos, turtle), cooked and drained

> 1 small carrot, grated

> 1 small onion, finely chopped

> 1/4 lb (125 g) small mushrooms, sliced

> 1 can tomatoes, crushed

> 2 cups vegetable stock

> 1 tsp (or to taste) commercial curry powder

> 2 or 3 Tbsp chopped parsley or herbs of choice

>

> Combine all ingredients in a large pan and cook until done, around 40

> minutes, add more water and reheat if soup has become too thick, adjust

> seasonings (salt and pepper), and stir in herbs. Soup freezes well.

>

> Best,

>

> gf

>

>

>

>

[Guest guest]

Oh jeez, don't go to any trouble!! I was just wondering if ayone knew of a good fungus substitute. I can come up w/dozens of recipes - I just wanted input from someone who had made *this* one, kwim? Thanks billions! Bethveggiehound <veggiehound wrote:

Well, dunno ;=) I tried to make it once without the mushrooms cuz I was outta them and it just didn't have the same zip. Admittedly, it might be zip you prefer to live without, but . . . I'd try another recipe.On the other hand, it's a fine basic recipe - you could just add something else for variety - like green beans cut in 1-inch pieces - or green bell pepper (although don't try freezing it if you do, cuz as wel know bell peppers go nasty when frozen) - or even some finely chopped spinach or swiss chard? Tell you what: I'll find you another soup - with tomatoes and beans but without the wretched fungus, okay? *lol* It's the least I can do. Tomorrow, I promise.Best,gf ;=) , Beth Renzetti <elmothree2000> wrote:> What would be good in place of the

fungus? I can't stand the stuff. > > veggiehound <veggiehound> wrote:There are fancier ways of making this soup, but this is quick, easy, and > doesn't use any oil whatsoever ;=) It is remarkably good, and the small > amount of curry powder - unless one has a strong dislike of curry flavours - > adds wonderful flavour to the soup without adding much noticeable heat. > (Curry-holics can of course add more, but not so much as to obscure the > flavour of the other ingredients.)> > We enjoy this soup as a start to a meal or, with homemade bread or a salad, > as a light meal in itself.> > CURRIED BEAN, TOMATO AND MUSHROOM SOUP (Vegan)> > 1 cup of a mix of beans (kidney, garbanzos, turtle), cooked and drained> 1 small carrot, grated> 1 small onion, finely chopped> 1/4 lb (125 g) small mushrooms, sliced> 1 can tomatoes, crushed >

2 cups vegetable stock> 1 tsp (or to taste) commercial curry powder> 2 or 3 Tbsp chopped parsley or herbs of choice> > Combine all ingredients in a large pan and cook until done, around 40 > minutes, add more water and reheat if soup has become too thick, adjust > seasonings (salt and pepper), and stir in herbs. Soup freezes well.> > Best,> > gf> > > >

[Guest guest]

Okay, I get you ;=) Never really looked for a fungus substitute - so over to

wiser heads. For texture you could probably add slivers of firm tofu, but that

wouldn't do for flavour.

 

Best,

Pat - and it woulda been no trouble. We eat a lot around here and I usually

know where to find my t and t recipes *lol*

 

> Oh jeez, don't go to any trouble!! I was just wondering if ayone knew of a

good fungus substitute. I can come up w/dozens of recipes - I just wanted

input from someone who had made *this* one, kwim? Thanks billions! Beth

[Guest guest]

We enjoy this soup as a start to a meal or, with homemade bread or a salad,

as a light meal in itself. Cook it on top of the stove or in a crockpot.

 

CURRIED BEAN, TOMATO AND MUSHROOM SOUP (Vegan)

 

1 cup of a mix of beans (kidney, garbanzos, turtle), cooked and drained

1 small carrot, grated

1 small onion, finely chopped

1/4 lb (125 g) small mushrooms, sliced

1 - 28 ounce can tomatoes, crushed

2 cups vegetable stock

1 Tbsp (or to taste) homemade (or commercial) curry powder

2 or 3 Tbsp chopped parsley or herbs of choice

2 or 3 finely chopped green chillies (or to taste)

 

Combine all ingredients in a large pan and cook until done, around 40

minutes, add more water and reheat if soup has become too thick, adjust

seasonings (salt and pepper), and stir in herbs. Add salt if needed. Soup

freezes well. It also does well in a crockpot!

 

Best,

 

Pat ;=)