Soups

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* Exported from MasterCook *

 

Black, White, and Red Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Beans Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 can white hominy -- (15.5-ounce) rinsed

& drained

1 can black beans -- (15.5-ounce) rinsed

& drained

2 cans chili-style chunky tomatoes -- (14 1/2-ounce)

undrained

1 can vegetable or imitation chicken broth -- (14 1/2-ounce)

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 package Mexican blend shredded cheese -- (8-ounce) divided

 

Combine first 6 ingredients in a large saucepan; cook over medium heat,

stirring occasionally, until thoroughly heated. Remove from heat, and stir in

half of cheese. Sprinkle each serving evenly with remaining cheese. Makes 1 1/2

quarts.

 

 

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NOTES : NOTES:

* Exported from MasterCook *

 

Caribbean Black Bean Soup

 

Recipe By : Lorna Sass' Short Cut Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Beans Soups & Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups water

1 14 oz can " lite " coconut milk

1 14.5 oz can diced tomatoes w/green chiles*

1 7 oz pkg Fantastic Foods Instant Black Beans

salt to taste

Tabasco sauce to taste

1/4 cup chopped fresh cilantro for garnish

 

In a soup pot or large saucepan, bring the water, coconut milk, and

tomatoes (with liquid) to a boil over high heat, stirring often. Whisk in the

Instant Black Beans and season with salt and Tabasco. Cover, turn off the heat,

and let stand for 5 minutes. Stir well and reheat if necessary. Serve in soup

bowls garnished with cilantro.

 

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NOTES : * or substitute one can of diced tomatoes plus 1 chopped jalapeno

* Exported from MasterCook *

 

Carrot & Cumin Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews Vegan

 

Amount Measure Ingredient -- Preparation Method

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6 cups vegetable broth

2 tablespoons olive oil

2 onions -- finely diced

2 tablespoons whole cumin seeds -- ground

9 carrots, peeled & sliced

salt & white pepper to taste

 

In a large saucepan or stockpot, heat the vegetable broth. In another

large saucepan or stockpot, warm the oil over medium heat. Add the onions and

cook, covered, just until transparent, about 3 minutes. Sprinkle the ground

cumin seeds over the cooking onions. Add the carrots and hot vegetable broth

and bring to a boil. Reduce heat, cover, and let simmer 10 minutes until

carrots are cooked. Remove from heat and cool slightly. Puree mixture in a

blender. Season with salt and white pepper to taste. Serve hot or cold.

 

 

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