Vegetarian Times, soups

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Caribbean Black Bean Soup

Carrot Soup With Cilantro

Classic Borscht

 

* Exported from MasterCook *

 

Caribbean Black Bean Soup

 

Recipe By : Vegetarian Times Complete Cookbook, page 166

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/3 cups dry black beans

soaked overnight in water to cover

7 cups vegetable stock or water -- up to 8

1/2 cup flat beer or nonalcoholic beer

1/4 cup dark rum

OR additional vegetable stock or water

4 cloves garlic -- minced

2 medium onions -- sliced

2 tablespoons butter or vegetable oil

1 cup finely chapped celery

1 green hell pepper -- seeded and diced

1 red bell pepper -- seeded and diced

1 chili pepper -- seeded and minced

2 large carrots -- peeled and diced

1/2 cup canned crushed tomatoes

1 1/2 tablespoons ground cumin

1/2 tablespoon chili powder

1 teaspoon red pepper sauce

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 tablespoon minced fresh cilantro

Yogurt or sour cream -- (optional)

 

Serves 6

 

Drain the beans. Place in a large pot with the stock or water, beer, rum

or additional liquid, garlic and half of the onions. Simmer, uncovered,

for 1 to 2 hours, stirring occasionally. (If the stock evaporates too

quickly, lower the heat, add up to 2 cups of hot water and continue simmering.)

 

Heat the butter or oil in a saucepan. Saute the remaining onions, celery,

peppers and carrots over medium heat until the vegetables are soft, about 5

to 7 minutes. Set aside.

 

When the beans are soft, puree half of the bean mixture in a food processor

fitted with a steel blade. Return the puree to the pot and add the sauteed

vegetables, crushed tomatoes and seasonings. Bring to a simmer and cook 15

minutes, stirring occasionally. Add a little more hot water or rum if soup

is too thick, or continue to simmer if it is too thin. Serve with a dollop

of yogurt or sour cream.

 

Per Serving: 139 Calories, 5 G Protein, 4 G Fat, 20 G Carbohydrate, 10 MG

Cholesterol, 281 MG Sodium, 5G Fiber.

 

 

 

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* Exported from MasterCook *

 

Carrot Soup With Cilantro

 

Recipe By : Vegetarian Times Complete Cookbook, page 162

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Potatoes

Rice Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon unsalted butter or corn oil

1/2 teaspoon fennel seeds

1 apple -- peeled

cored and diced

1 1/2 pounds carrots -- sliced

1/2 pound sweet potatoes

peeled and cubed

2 tablespoons white or brown basmati rice

OR regular long-grain rice

1/4 teaspoon turmeric or curry powder

5 1/2 cups vegetable stock or water

1 bay leaf

Salt and freshly ground black pepper -- to taste

fresh lemon juice -- to taste (optional)

2 tablespoons minced fresh cilantro

OR fresh parsley

 

Serves 6

 

In a large pot heat 1/2 tablespoon butter or oil over medium heat. Toast

the fennel seeds until darkened, about 2 to 3 minutes. Add the apple,

carrots and sweet potatoes, and cook 5 minutes, stirring occasionally. Add

the rice, turmeric or curry powder, vegetable stock or water, and bay

leaf. Bring to a boil, lower the heat, cover and simmer until the rice and

vegetables are tender, about 30 minutes. Drain, reserving broth. Remove

and discard the bay leaf.

 

Transfer the mixture and small amounts of the reserved broth in batches to

a food processor and puree until smooth. Return the pureed soup and any

remaining reserved broth to the soup pot. Simmer 5 minutes. Season with

salt, pepper and lemon juice. To serve, drizzle the soup with the

remaining melted butter or oil and sprinkle with cilantro or fresh parsley.

 

Per Serving: 211 Calories, 4 G Protein, 2 G Fat, 44 G Carbohydrate, 6 MG

Cholesterol, 234 MG Sodium, 4 G Fiber

 

 

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* Exported from MasterCook *

 

Classic Borscht

 

Recipe By : Vegetarian Times Complete Cookbook, page 172

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

2 medium onions -- chopped

1 large carrot -- chopped

2 stalks celery -- chopped

1/4 teaspoon freshly ground black pepper

1 cup tomato puree

1 teaspoon dill weed

1 pound beets -- peeled and grated

1/2 pound potatoes -- peeled and grated

1/2 small head cabbage shredded

8 cups water

1 lemon -- juice of

Tamari or salt -- to taste

Yogurt or sour cream -- (optional)

fresh dill -- for garnish

 

Serves 8

 

Heat the oil, in a large pot and saute the onions until translucent. Add

the carrot, celery and pepper, and saute until the vegetables are soft,

about 15 minutes. Add the tomato puree and dill. Simmer 10 minutes. Then

add the beets, potatoes, cabbage and water. Bring to a boil, lower the

heat and simmer until the vegetables are tender. Add the lemon juice and

tamari or salt to taste. Top with a dollop of yogurt or sour cream and

garnish with dill.

 

Per Serving: 107 Calories, 2 G Protein, 4 G Fat, 17 G Carbohydrate, 0 MG

Cholesterol, 102 MG Sodium, 4G Fiber.

 

 

 

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