Thread: Soup receipes
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Old 11-06-2006, 07:09 PM   #2
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titania
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Re: Soup receipes

oohhh i love making soup!! its what i do best! most of the time i just make it up as i go, so i will try and put it into words! use as much of the ingredients as you want/have on hand. i basically just see what i have and put it all together and hope for the best.

this is one i made two days ago~~

1.5 cups navy beans (dry; soaked overnight, though soaking is not necessary)
carrots
onion
celery
potatoes
cabbage
canned diced tomatoes (1 15 oz can; added toward the end)
bay leaf
thyme (about 2 tsp)
veg soup base (to taste)
salt/pepper (to taste)


here's another one~~

onion
garlic
carrots
celery
tomatoes
corn
cabbage (bok choy is good too, if you don't want to use cabbage)
veggie soup base
salt/pepper
bay
thyme
pasta (whatever you have, i have even broken up pieces of lasagne noodles--worked great!)

and here's one we LOVE from gourmet~~

chickpea, lentil and rice soup (also called harira):

3 cups chickpeas, drained and rinsed
2 med onions, finely chopped
1/4 teaspoon saffron threads (i have made it without and its just as good)
3/4 teaspoon freshly ground pepper
8 cups water
1 cups lentils, picked over and rinsed
1 tablespoon tomato paste
1 cup chopped flat leaf parsley
1 cup chopped cilantro
5 med tomatoes, peeled, seeded, and pureed in food processor (i just used canned whole tomatoes, 28 oz size, pureed in processor)
2 teaspoon salt

combine chickpeas, onion, saffron, pepper and water in a 6-8 quart heavy pot. bring to boil, then reduce heat and simmer, covered, for 45 mins.

stir in lentils, rice, tomato paste, parsley, cilantro, and tomato puree and bring to a boil. reduce heat and simmer, covered, until lentils are tender, about 30 mins. stir in salt.

the original recipe calls for lamb, which i omitted, and has alternate instructions for using dried chickpeas, which i didn't include. if you, or anyone else, wants those parts, PM and i will be glad to get them. this soup is AWESOME!!
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