Vegetarian Soup Cuisine - a few more

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Curried Potato And Green Pea Soup

Fifteen Bean Tureen

Garden Gumbo

 

* Exported from MasterCook *

 

Curried Potato And Green Pea Soup

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 184

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

2 cloves garlic -- minced

1 small serrano or cayenne pepper

seeded and minced

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon garam masala -- (optional)

1/2 teaspoon salt

6 cups water

4 cups diced white potatoes -- (peeled if desired)

1 large carrot -- peeled and diced

2 cups frozen green peas

 

This soup is patterned after an Indian green pea soup called hara

shorva. It can be served as a stew or bisque, depending on your preference.

 

In a large saucepan heat the oil. Add the onion, garlic, and serrano

pepper, and saute for 4 minutes. Stir in the seasonings and cook for 1

minute more over low heat. Add the water, potatoes, and carrot, and cook

over medium-low heat for 20 to 25 minutes, stirring occasionally, until the

potatoes are tender. Stir in the green peas and cook for 5 to 7 minutes

more over low heat. Remove from the heat and let stand for 10 minutes.

 

To thicken, mash some of the potatoes against the side of the pan with the

back of a spoon. You may also puree the soup in a blender or food

processor fitted with a steel blade and serve as a bisque.

 

Yield: 6 servings

 

Soup Tips: Cucumber Yogurt Raita, Braised Spinach Raita (see separate

recipes), or a few dollops of plain yogurt can be served as

accompaniments. A squeeze of fresh lemon at the last minute is another

traditional way of perking up the soup.

 

 

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* Exported from MasterCook *

 

Fifteen Bean Tureen

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 72

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 1/2 cups dried 15-bean mixture -- soaked overnight

and drained

9 cups water

1 tablespoon canola oil

1 large red onion -- diced

1 large green or red bell pepper -- seeded and diced

2 stalks celery -- diced

2 cloves garlic -- minced (2 to 3)

14 ounces canned stewed tomatoes

1 large red or white potato -- diced

(about 2 cups)

1 1/2 tablespoons vegetarian Worcestershire sauce

1/4 cup tomato paste

1 tablespoon dried oregano

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground black pepper

1 teaspoon salt

 

As beans have grown in popularity, commercially premixed combinations of

dried legumes have appeared in the supermarkets and natural food

stores. The classic 15-bean mixture contains a wide assortment of legumes,

from split peas and lentils to small and large white beans, kidney beans,

pinto beans, and others.

 

In a large saucepan combine the 15-bean mixture and water and bring to a

simmer. Cook for about 1 1/2 hours (uncovered) over medium-low heat until

the beans are tender, stirring occasionally.

 

In another large saucepan heat the oil. Add the onion, bell pepper,

celery, and garlic; saute for about 5 to 7 minutes. Stir in the cooked

beans, cooking liquid, stewed tomatoes, potato, Worcestershire sauce,

tomato paste, and seasonings, and cook for about 30 minutes longer over low

heat, stirring occasionally. Remove from the heat, cover the pan, and let

stand for 8 to 10 minutes before serving.

 

Ladle the soup into bowls and serve with warm French or Italian bread.

 

Yield: 6 to 8 servings

 

Soup Tips: If you have a wide selection of legumes at home you can make

your own 15 bean mixture. Almost any legume can be used, including green

and yellow split peas, lentils, white, red, black, pink, and red beans, and

black-eyed peas.

 

 

 

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* Exported from MasterCook *

 

Garden Gumbo

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 210

Serving Size : 8 Preparation Time :0:00

Categories : Rice Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 medium yellow onion -- diced

1 yellow or red bell pepper -- seeded and diced

1 small zucchini -- diced

1 stalk celery -- sliced

2 cloves garlic -- minced (2 to 3)

6 cups water or vegetable stock

14 ounces canned stewed tomatoes

1/2 cup long grain brown rice

2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1 teaspoon salt

1/4 teaspoon gound black pepper

1/4 teaspoon ground cayenne pepper

1/4 cup chopped fresh parsley

15 ounces canned red kidney beans -- drained

 

In the annals of soup cookery gumbo must go down as one of the most

spirited and adventurous offerings. Just about anything goes into a

gumbo. However, there is one constant: onion, bell pepper, and celery (the

" holy trinity " of Cajun cooking) form the classic foundation. This

meatless version is chock-full of garden vegetables, brown rice, and red beans.

 

In a large saucepan heat the oil. Add the onion, bell pepper, zucchini,

celery, and garlic, and cook for 7 to 9 minutes over medium heat, stirring

frequently. Stir in the water, stewed tomatoes, rice, and dried

seasonings, and cook over low heat for 45 to 50 minutes, stirring

occasionally. Stir in the parsley and beans and cook for 5 to 10 minutes more.

 

Let the gumbo stand for 10 to 15 minutes before serving. Serve with

Quintessential Corn Bread (see separate recipe) and pass a bottle of

Tabasco sauce at the table.

 

Yield: 8 servings

 

 

 

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