Needed: Soup Recipe

[Guest guest]

John, this is one of my favourite soup recipes and is always popular with

guests. We don't appreciate too many herbs and other flavours, so I don't add

to this soup recipe, but if you like herbs, you could add some oregano or

rosemary. It is very filling and nourshing, not expensive as you can use

whatever vegetables are in season - the vegies in this recipe are what I

normally use because they are the inexpensive ones in Australia! Hope you

enjoy....

 

HEARTY LENTIL SOUP

 

2 cups lentils (I use brown, but any will do)

2 cups potatoes, peeled and diced

1 cup carrots, diced

1 cup pumpkin, peeled and diced

1 large onion, peeled and diced

1 cup celery, diced

2 litres water, or vegetable stock

2 cups tomato soup, condensed

 

 

wash lentils well, put in a large saucepan. Add all other ingredients except

the tomato soup, and bring to the boil, then simmer for 1 hour or until lentils

are cooked. Add the tomato soup and simmer for a further 15 minutes. Serve

with crusty wholemeal bread.

 

 

**For variation you can add any vegetable of your choice, and you can vary the

taste with herbs and spices. This soup is best made the day before and put in

the fridge overnight, it thickens up and you will need to add more vegetable

stock, but it will feed quite a crowd. This soup also freezes well

 

 

[Guest guest]

Here is soup to try. People of all types have raved about it. My

parents make a version of it their deli even. A bachelor friend of

mine makes it now. It is easy, using canned beans and tomato. You can

make it as mild or spicy as you like by adjusting the cayenne.

Blending half the soup at the end is important for a very nice texture.

 

Barbara in WA

 

 

 

Black Bean Soup—

Originally from Moosewood Cooks at Home cookbook, but adpated some.

 

1 1/2 cups finally chopped onions

3 garlic cloves, minced or pressed

1/4 teaspoon cayenne

2 Tablespoons vegetable oil

1 teaspoon ground cumin

1/3 cup water

3 cups undrained canned tomatoes (28 oz can)

4 cups undrained cooked black beans (two 16 oz cans)

1/4 cup chopped fresh cilantro (or more)

 

In a soup pot, saute the onions, garlic and cayenne in the oil for

about 5

minutes, stirring frequently, until the onions are translucent. Add

cumin, 1/3

cup water and the juice from the tomatoes. Break up the tomatoes by

squeezing

them into the soup pot, or chop them coarsely right in the can and add

them to

the pot. Cover and bring to a boil. Lower the heat and simmer,

covered, for 5

minutes. Add the black beans and their liquid, and continue to simmer,

stirring

occasionally to prevent sticking.

Cook for 5 to 10 minutes longer, until the onions are tender. Stir in

the

cilantro and remove the soup from the heat. Puree half of the soup in

a blender

or food processor and return it to the pot

 

On Mar 17, 2006, at 12:30 PM, John Fletcher wrote:

 

> Hi you  all

>   - I  don't post much but would like you help on pointing me to

> great soup recipe that is easy to prepare , not to expensive and a

> winner when people sup on it . Also another something of interest is

> we had the www.madcowboy.com speak here at our university here in

> montana and he is interviewing today at 5.30 on public radio- mountain

> time on www.kufm.org- there should be an audio link here if anyone

> would like to listen in. thanks - john

>

>

>

>

> Our vegan and gluten free recipes are available in the archives

> for this group or at the following URL (***Recipes Posted to VGF***):

>

>

>

> Check out these affiliated vegan lists ~

>

> http://www.Christian-Vegan-Cooking

>

>

>

>

>

[Guest guest]

thank -you julie

looking forward to trying it- we have a student group that gets together for

soup sundays so need something good which this looks like- thanks again - john

Julie <gotrocks wrote:

John, this is one of my favourite soup recipes and is always popular with

guests. We don't appreciate too many herbs and other flavours, so I don't add

to this soup recipe, but if you like herbs, you could add some oregano or

rosemary. It is very filling and nourshing, not expensive as you can use

whatever vegetables are in season - the vegies in this recipe are what I

normally use because they are the inexpensive ones in Australia! Hope you

enjoy....

 

HEARTY LENTIL SOUP

 

2 cups lentils (I use brown, but any will do)

2 cups potatoes, peeled and diced

1 cup carrots, diced

1 cup pumpkin, peeled and diced

1 large onion, peeled and diced

1 cup celery, diced

2 litres water, or vegetable stock

2 cups tomato soup, condensed

 

 

wash lentils well, put in a large saucepan. Add all other ingredients except

the tomato soup, and bring to the boil, then simmer for 1 hour or until lentils

are cooked. Add the tomato soup and simmer for a further 15 minutes. Serve

with crusty wholemeal bread.

 

 

**For variation you can add any vegetable of your choice, and you can vary the

taste with herbs and spices. This soup is best made the day before and put in

the fridge overnight, it thickens up and you will need to add more vegetable

stock, but it will feed quite a crowd. This soup also freezes well

 

 

[Guest guest]

Hi John

 

This soup is not as easy as opening a can, but it's really worth it.

Its a big batch, but if you're not having company it saves well, both

in the fridge for a few days or in the freezer. 'Ash' means thick

soup in Farsi. (Don't order this from a Persian restaurant, as it

will have beef broth, wheat noodles and whey.) It is frequently eaten

around Persian New Year (coming upon Monday- 1st day of Spring!) as

the noodles represent the paths that you choose in life. Adapted from

Food of Life, by Najmieh Batmanglij

 

Enjoy!

Tracey (from Bozeman)

 

 

Noodle Soup (Ash-e Reshteh)

 

1/4 cup red kidney beans, soaked

1/4 cup navy beans, soaked

1/4 cup chickpeas, soaked

3 onions, finely sliced

3 Tbsp. oil

2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. turmeric

10 cups water

1/2 cup lentils

1 cup vegetable broth

1/2 cup chives or scallions, coarsely chopped

1/2 cup dill weed, chopped

1/2 cup parsley, coarsely chopped

2 cups spinach (fresh or frozen), chopped

1/2 lb. GF linguini noodles

1 Tbsp. GF flour or starch

1 cup fake sour cream, or 1/4 cup wine vinegar

 

*Mint Garnish

1 onion, finely sliced

3 cloves garlic, crushed

1 Tbsp. oil

1 tsp. dried mint flakes

 

 

Soup:

In large pot, brown onions in oil. Add salt, 1/4 tsp. of the pepper,

and turmeric. Pour in water and add kidney beans, navy beans, and

chickpeas. Cover and simmer 45 minutes. Add lentils and broth. Cook

35 minutes. Add scallions, dill, parsley, and spinach. Stir

occasionally and cook 20 minutes or until done. Correct seasoning

(add the rest of the pepper if needed) and add more water if too

thick. Add noodles, flour and cook until noodles are done--about 10

minutes. If using " sour cream " , set aside a heaping Tbsp. for garnish.

Stir 2 Tbsp. of soup into remaining sour cream. Stir this mixture

slowly into soup. Reheat just before serving, adding more water if

it's too thick.

 

Garnish:

Brown onion and garlic in oil. Remove from heat. Crush mint flakes

in hand and stir into onion. Pour soup into tureen, garnish with mint

garnish and reserved " sour cream " by floating them on top. Optional-

some cooks add a beet, peeled and chopped in 1/2 inch pieces with the

spinach.

[Guest guest]

Hi !

Here's my " Harira " recipe (Harira is a soup from Maroco, usually there

is meat in)

 

1 bowl chopped parsley

- 1 bowl of chopped coriandre

- 1/2 bowl chopped celery (sleeves)

- 1/2 bowl garbanzos (garbanzos must stay in water for 12 hours

before you cook them)

- 1/2 bowl of lentils

- some vegetable powder soup

- 2 chopped onions

- saffron

- cumin

- 3 peeled tomatos cut in small pieces

- 1 small can of tomato " concentré " (I don't know the rigth word)

 

Put some olive oil in a pressure cooker, drop all the ingredient in, ad

water (water should cover the ingredients), and cook for 20 minutes.

 

 

Viviana

 

Le 17 mars 06, à 21:30, John Fletcher a écrit :

 

> Hi you  all

>   - I  don't post much but would like you help on pointing me to

> great soup recipe that is easy to prepare , not to expensive and a

> winner when people sup on it . Also another something of interest is

> we had the www.madcowboy.com speak here at our university here in

> montana and he is interviewing today at 5.30 on public radio- mountain

> time on www.kufm.org- there should be an audio link here if anyone

> would like to listen in. thanks - john

>

>

>

[Guest guest]

thanks tracy

looks like a great recipe. will try it soon - blessings your way - john

 

 

Tracey <tracey2618 wrote: Hi John

 

This soup is not as easy as opening a can, but it's really worth it.

Its a big batch, but if you're not having company it saves well, both

in the fridge for a few days or in the freezer. 'Ash' means thick

soup in Farsi. (Don't order this from a Persian restaurant, as it

will have beef broth, wheat noodles and whey.) It is frequently eaten

around Persian New Year (coming upon Monday- 1st day of Spring!) as

the noodles represent the paths that you choose in life. Adapted from

Food of Life, by Najmieh Batmanglij

 

Enjoy!

Tracey (from Bozeman)

 

 

Noodle Soup (Ash-e Reshteh)

 

1/4 cup red kidney beans, soaked

1/4 cup navy beans, soaked

1/4 cup chickpeas, soaked

3 onions, finely sliced

3 Tbsp. oil

2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. turmeric

10 cups water

1/2 cup lentils

1 cup vegetable broth

1/2 cup chives or scallions, coarsely chopped

1/2 cup dill weed, chopped

1/2 cup parsley, coarsely chopped

2 cups spinach (fresh or frozen), chopped

1/2 lb. GF linguini noodles

1 Tbsp. GF flour or starch

1 cup fake sour cream, or 1/4 cup wine vinegar

 

*Mint Garnish

1 onion, finely sliced

3 cloves garlic, crushed

1 Tbsp. oil

1 tsp. dried mint flakes

 

 

Soup:

In large pot, brown onions in oil. Add salt, 1/4 tsp. of the pepper,

and turmeric. Pour in water and add kidney beans, navy beans, and

chickpeas. Cover and simmer 45 minutes. Add lentils and broth. Cook

35 minutes. Add scallions, dill, parsley, and spinach. Stir

occasionally and cook 20 minutes or until done. Correct seasoning

(add the rest of the pepper if needed) and add more water if too

thick. Add noodles, flour and cook until noodles are done--about 10

minutes. If using " sour cream " , set aside a heaping Tbsp. for garnish.

Stir 2 Tbsp. of soup into remaining sour cream. Stir this mixture

slowly into soup. Reheat just before serving, adding more water if

it's too thick.

 

Garnish:

Brown onion and garlic in oil. Remove from heat. Crush mint flakes

in hand and stir into onion. Pour soup into tureen, garnish with mint

garnish and reserved " sour cream " by floating them on top. Optional-

some cooks add a beet, peeled and chopped in 1/2 inch pieces with the

spinach.

 

 

 

 

 

 

 

Our vegan and gluten free recipes are available in the archives for this

group or at the following URL (***Recipes Posted to VGF***):

 

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking