Guest guest Posted May 1, 1999 Report Share Posted May 1, 1999 Buster has placed 5 MasterCook recipes in this file: Apricot Lentil Soup Kitchen Sink Soup Love Soup Mix In A Jar Luscious Lima Bean Soup Moroccan Lentil Soup These soups are from www.souprecipe.com. Most mornings I visit www.allrecipes.com and review the recipes of the day. Each of these was the soup for the day in the past six weeks or so. Kathleen * Exported from MasterCook * Apricot Lentil Soup Recipe By : www.souprecipe.com/ 4/5/99 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Fruits Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 large onion -- chopped 2 cloves garlic -- minced 1/3 cup dried apricots 1 1/2 cups red lentils -- rinsed 5 cups chicken stock 3 plum tomatoes (peeled, seeded, and chopped) 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme salt ground black pepper 2 tablespoons fresh lemon juice Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter. 1 Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. 2 Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more. 3 Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve. Makes 6 -8 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kitchen Sink Soup Recipe By : www.souprecipe.com/ 3/27/99 slightly revised Serving Size : 1 Preparation Time :0:00 Categories : Beans And Legumes Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups broth 2 potatoes -- cubed 2 carrots -- sliced 2 stalks celery -- sliced 5 mushrooms -- sliced 1 green or red bell pepper -- chopped 1 stalk broccoli -- cut up 1/2 head cauliflower -- cut in florets 1 parsnip -- sliced 1 onion -- chopped 1 cup green peas 1 cup green beans 1 cup yellow wax beans 1/2 cup cooked chickpeas 1/2 cup cooked navy beans salt and pepper to taste 1 teaspoon dried parsley This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Enjoy 1 In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits. Makes 6 -10 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Love Soup Mix In A Jar Recipe By : www.souprecipe.com/ 4/17/99 Serving Size : 8 Preparation Time :0:00 Categories : Beans And Legumes Grains And Cereals Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup vegetable bouillon granules 1/4 cup dehydrated onion flakes 1/2 cup split peas 1/2 cup ABC or small shell or ring macaroni (any small shape pasta will do) 1/4 cup barley 1/2 cup lentils 1/3 cup non-instant white rice tricolor spiral pasta Makes a wonderful gift for a new bride-to-be, a friend under the weather, or just to say thanks! And it tastes great, too! Decorate the jar with a fabric lid and/or a bow tied around the neck. Be sure to attach the cooking instructions to the jar. 1 Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. 2 Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar. 3 Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad. Makes 8 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Luscious Lima Bean Soup Recipe By : www.souprecipe.com/ 4/23/99 Serving Size : 9 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces bagged dry lima beans 4 cups water 5 carrots -- peeled and chopped 1 leek -- chopped white part only 1 shallot -- finely chopped 2 stalks celery -- chopped 4 vegetable bouillon cubes 8 cups water 2 tablespoons olive oil Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!! 1 Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water. 2 In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saut‚ for another 2 to 3 minutes. 3 In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot. Makes 9 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Lentil Soup Recipe By : http://www.souprecipe.com/ 3/28/99 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chopped onions 2 garlic cloves -- grated 1 teaspoon fresh ginger -- grated 6 cups water 1 cup red lentils 19 ounces canned chick peas 19 ounces canned white kidney beans 19 ounces canned diced tomatoes 1/2 cup diced carrots 1/2 cup chopped celery 1 teaspoon garam masala 1 1/2 teaspoons ground cardamom 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin olive oil Thick, delicious and nutritious, especially in the winter! 1 In large pot saute the onions, garlic, and ginger in a little olive oil for about 5 minutes. 2 Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft. 3 Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy! Makes 6 plus servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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