Soups

[Guest guest]

Chris,

 

glad to hear you're feeling better.

 

About the cream soup base... I use soymilk in our home and it works really

good. I think it actually makes things alot creamier than using cow's milk.

I don't often use rice milk in soups because it has a naturally sweet taste,

unless it's a sweet soup, like pumpkin soup.

 

My husband was a big milk drinker even though he used to get all congested

from it. We switched from whole to 2 percent and that helped, but since we

cut out all dairy, there have been no problems. It's not an old wive's tale

about it causing mucous either. I've read it in a couple of health books.

My husband almost lost his hearing as a child as a result of ear infections,

brought on by drinking alot of milk. My mother also got rid of her asthma

from cutting out her dairy. It really does work!

 

I make a really yummy tomato soup that I will post the recipe for.

 

Hope these suggestions works for you.

 

Kerri

[Guest guest]

What is your favourite kind of soup (without tomatoes)?

 

Pam

[Guest guest]

> What is your favourite kind of soup (without tomatoes)?

>

> Pam

 

 

 

This is one of our favourites:

 

 

 

Hearty Vegetable Noodle Soup

 

 

3 tsp olive oil

1 onion, chopped

3 cloves garlic, crushed

650 g (1 1/2 lb) pumpkin, peeled and diced

1 red capsicum (bell pepper), diced

6 cups water

chicken-style stock powder (to taste)

1 cup dry red lentils

420 g (15 oz) can kidney beans, drained & rinsed

420 g (15 oz) can corn kernels (drained)

125 g (4 1/4 oz) thin GF spaghetti, broken into pieces

2 cups baby spinach

salt and pepper to taste

 

 

Heat oil in a large saucepan. Add onion, garlic, pumpkin and capsicum

(bell pepper) and cook for 5 minutes. Pour in water and add remaining

ingredients (except spinach, salt and pepper). Bring to the boil, then

reduce heat and simmer covered for 20 minutes. Stir through baby

spinach and season to taste with salt and pepper. Serve.

 

 

Serves 6 - 8.

[Guest guest]

Corn chowder, followed by split pea, followed by lentil, followed by

minestrone. Marilyn

 

 

 

**************Create a Home Theater Like the Pros. Watch the video on AOL

Home.

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000000001)

 

 

 

[Guest guest]

This recipe looks very good; I'll save it and try it sometime.

Thanks,

Sue

 

Sue Hansen

shansen1070

 

 

 

 

Kim <bearhouse5

 

Thursday, March 27, 2008 10:14:23 PM

Re: Soups

 

> What is your favourite kind of soup (without tomatoes)?

>

> Pam

 

This is one of our favourites:

 

Hearty Vegetable Noodle Soup

 

3 tsp olive oil

1 onion, chopped

3 cloves garlic, crushed

650 g (1 1/2 lb) pumpkin, peeled and diced

1 red capsicum (bell pepper), diced

6 cups water

chicken-style stock powder (to taste)

1 cup dry red lentils

420 g (15 oz) can kidney beans, drained & rinsed

420 g (15 oz) can corn kernels (drained)

125 g (4 1/4 oz) thin GF spaghetti, broken into pieces

2 cups baby spinach

salt and pepper to taste

 

Heat oil in a large saucepan. Add onion, garlic, pumpkin and capsicum

(bell pepper) and cook for 5 minutes. Pour in water and add remaining

ingredients (except spinach, salt and pepper). Bring to the boil, then

reduce heat and simmer covered for 20 minutes. Stir through baby

spinach and season to taste with salt and pepper. Serve.

 

Serves 6 - 8.

 

 

 

 

 

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[Guest guest]

Where does one find real pumpkin if not in season (Oct/Nov)?

 

 

Thanks,

- Danielle

 

 

 

 

 

Kim <bearhouse5

 

Thursday, March 27, 2008 9:14:23 PM

Re: Soups

 

> What is your favourite kind of soup (without tomatoes)?

>

> Pam

 

This is one of our favourites:

 

Hearty Vegetable Noodle Soup

 

3 tsp olive oil

1 onion, chopped

3 cloves garlic, crushed

650 g (1 1/2 lb) pumpkin, peeled and diced

1 red capsicum (bell pepper), diced

6 cups water

chicken-style stock powder (to taste)

1 cup dry red lentils

420 g (15 oz) can kidney beans, drained & rinsed

420 g (15 oz) can corn kernels (drained)

125 g (4 1/4 oz) thin GF spaghetti, broken into pieces

2 cups baby spinach

salt and pepper to taste

 

Heat oil in a large saucepan. Add onion, garlic, pumpkin and capsicum

(bell pepper) and cook for 5 minutes. Pour in water and add remaining

ingredients (except spinach, salt and pepper). Bring to the boil, then

reduce heat and simmer covered for 20 minutes. Stir through baby

spinach and season to taste with salt and pepper. Serve.

 

Serves 6 - 8.

 

 

 

 

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[Guest guest]

No Mater Minestrone Soup/Stew

 

1 can of kidney beans (rinsed)

1 can of navy or great northern beans (rinsed)

1 bag of frozen gumbo veggies (mixed veggies work well too - we just like okra)

4 cans of veggie broth (I generally use homemade instead)

1/2 large onion diced

1 large clove garlic

oregano (to taste)

black pepper (to taste)

salt (to taste)

1 bag tenkyada GF pasta (elbows or penne)

one small zucchini sliced thin

1 TBSP olive oil

2 cups water

 

sauté onion and garlic for a couple of minutes in olive oil. Add beans, broth,

seasonings - bring to gentle boil, simmer for ten minutes. Add mixed vegetables

and pasta. Cook another seven or so minutes (stir occasionally), add zucchini

and cook about five minutes more.

 

Can be served with grated soy parmesan if you can have it.

 

We had this tonight and have enough left for lunch tomorrow.

 

Very tasty,

 

Jeanne

 

 

 

 

[Guest guest]

I just found this recipe at allrecipes.com. It sounds fabulous, I plan to

have it this week.

 

 

 

http://allrecipes.com/Recipe/Vegan-Black-Bean-Soup/Detail.aspx

 

 

 

Vegan Black Bean Soup

 

 

INGREDIENTS

 

 

* 1 tablespoon olive oil

* 1 large onion, chopped

* 1 stalk celery, chopped

* 2 carrots, chopped

* 4 cloves garlic, chopped

* 2 tablespoons chili powder

* 1 tablespoon ground cumin

* 1 pinch black pepper

* 4 cups vegetable broth

* 4 (15 ounce) cans black beans

* 1 (15 ounce) can whole kernel corn

* 1 (14.5 ounce) can crushed tomatoes

 

 

DIRECTIONS

 

 

1. Heat oil in a large pot over medium-high heat. Saute onion, celery,

carrots and garlic for 5 minutes. Season with chili powder, cumin, and black

pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and

corn. Bring to a boil.

2. Meanwhile, in a food processor or blender, process remaining 2 cans

beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat

to medium, and simmer for 15 minutes.

 

 

 

 

 

 

[Guest guest]

Does anyone have an awesome veggie broth recipe or instructions to share?

 

Thanks,

Jessica

 

SillyGooseMama

 

www.fightingtostaycontent.blogspot.com

<http://www.fightingtostaycontent.blogspot.com/>

 

 

 

No Mater Minestrone Soup/Stew

 

1 can of kidney beans (rinsed)

1 can of navy or great northern beans (rinsed)

1 bag of frozen gumbo veggies (mixed veggies work well too - we just like

okra)

4 cans of veggie broth (I generally use homemade instead)

 

 

 

 

 

 

 

 

 

 

[Guest guest]

You could substitute any type of yellow, winter squash or use sweet potatoes

instead.

LaDonna

 

 

On Fri, Mar 28, 2008 at 2:28 PM, DMHS <dhsellers wrote:

 

> Where does one find real pumpkin if not in season (Oct/Nov)?

>

> Thanks,

> - Danielle

>

>

>

>

> Kim <bearhouse5 <bearhouse5%40hotmail.com>>

> To:

<%40>

> Thursday, March 27, 2008 9:14:23 PM

> Re: Soups

>

> > What is your favourite kind of soup (without tomatoes)?

> >

> > Pam

>

> This is one of our favourites:

>

> Hearty Vegetable Noodle Soup

>

> 3 tsp olive oil

> 1 onion, chopped

> 3 cloves garlic, crushed

> 650 g (1 1/2 lb) pumpkin, peeled and diced

> 1 red capsicum (bell pepper), diced

> 6 cups water

> chicken-style stock powder (to taste)

> 1 cup dry red lentils

> 420 g (15 oz) can kidney beans, drained & rinsed

> 420 g (15 oz) can corn kernels (drained)

> 125 g (4 1/4 oz) thin GF spaghetti, broken into pieces

> 2 cups baby spinach

> salt and pepper to taste

>

> Heat oil in a large saucepan. Add onion, garlic, pumpkin and capsicum

> (bell pepper) and cook for 5 minutes. Pour in water and add remaining

> ingredients (except spinach, salt and pepper). Bring to the boil, then

> reduce heat and simmer covered for 20 minutes. Stir through baby

> spinach and season to taste with salt and pepper. Serve.

>

> Serves 6 - 8.

>

>

>

 

 

 

[Guest guest]

This is another one of my favourites:

 

 

Thai Spiced Sweet Potato Soup

 

 

4 teaspoons olive oil

1 leek, halved, washed and sliced

2 tsp crushed fresh garlic

Thai seasonings, to taste

- lemon grass

- chilli powder

- ginger

- coriander

750 g (26 1/2 oz) sweet potato, peeled and roughly chopped

750 g (26 1/2 oz) carrots, peeled and roughly chopped

1.25 litres (1 1/4 quarts) water

2 tablespoons (8 tsp) chicken-style stock powder (or to taste)

400 ml (13 1/3 oz) coconut milk

salt and pepper, to taste

 

 

 

Heat the oil in a large saucepan. Add leek and garlic and cook until

soft. Add the Thai seasonings and cook until aromatic.

 

Add the sweet potato, carrot, water, stock powder and coconut milk.

Bring to the boil. Reduce heat, cover and simmer for 30 minutes or

until the vegetables are soft.

 

Puree the soup in a food processor until smooth. If necessary return

to the saucepan and cook until heated. Season to taste.

 

Pour into bowls and drizzle with a little extra coconut milk.

 

 

Serves 6.

 

 

 

 

> What is your favourite kind of soup (without tomatoes)?

>

> Pam

[Guest guest]

If I don't have time to cook before school or work, I'll just take a veggie soup

from Campbell's or Progreso. They're $1.50/each. I like the Southwestern

vegetable one.