Category: Soups and Stews

Soups and Stews

Tomato and Bulgur Soup

Forgive me for having two back to back tomato soup recipes. The snowy cold weather has been hanging around my neck of the woods, and any kind of tomato soup always seems to pull me out of the winter blues. I want SPRING 🙂

Actually, I was also looking to use up my store of bulgur wheat that I purchased for my Lentil Chili recipe. Bulgur wheat is a whole grain. The kind I use from Bob’s Red Mill is red wheat that has been parboiled, dried, and ground. It thickens anything you add it to.

I’ve learned recently that its very important to eat 3-5 servings of whole grains each day. The Whole Grains Council has terrific information about the health benefits of adding whole grains to your diet. You’ll also find some great recipes there. Adding bulgur wheat to this easy soup recipe is an easy way to get a part of your daily requirement.

Inspiration Italy Main Course Soup On Saturday Soups and Stews Vegan Vegetarian

Tomato and Bread Soup

I was visiting with a family the other day, and all the kids were home because school had been cancelled. When my friend asked them what they wanted for lunch, they asked for “red” soup. Interesting. I realized that, since the mom and dad don’t like tomatoes, they must not use that name with their kids. It brought a smile to my face. What kid doesn’t like a bowl of tomato soup, served up with a grilled cheese sandwich?

The soup for this weekend is one of the easiest soups to make, and one of the best tasting. I remember having it for the first time when my family and I were in Florence one October. Pappa al Pomodoro is true Tuscan peasant food. I got the recipe from How To Cook Everything Vegetarian by Mark Bittman. The book arrived the other day as a birthday gift from my brother and his family. It was a great choice 🙂

Main Course Soup On Saturday Soups and Stews Vegan Vegetarian

Potato and Leek Soup

Since it looks like its cold just about everywhere, I know we’re all looking for some comfort food. Most recipes for Potato and Leek soup include heavy cream, chicken broth and butter as ingredients. One recipe I found online included a full pound of bacon. Oh my…

In my desire for something more healthy, I wanted to lighten things up. Give this easy and filling recipe a try.

Main Course Soup On Saturday Soups and Stews Vegan Vegetarian

Minestrone

Anyone who loves soup knows that there are thousands of versions of Minestrone. Loaded with flavor, it’s a simple soup to prepare. This version is adapted from one found in Twelve Months of Monastery Soups by Brother Victor Latourrette. He and his brother monks live at Our Lady of the Resurrection Monastery in New York.

Main Course Soup On Saturday Soups and Stews Vegetarian

Lentil Chili

I knew I was going to be hungry when I returned from today’s first session of my ten week Fitness Challenge at the Y. Although it was a bit disorganized, all 36 of us got our marching orders for the weeks to come. It’s going to be fun 🙂

I wanted something different, and I came upon a recipe for Lentil Chili. Wow, two of my favorites, together for the first time 🙂

Making chili using lentils, along with pearled barley, bulgur wheat and ginger certainly makes for an unusual chili, but I liked it. Give it a try and see what you think.

Main Course Soup On Saturday Soups and Stews Uncategorized Vegan Vegetarian

Black Bean Soup

This post is the first of what will be a weekly series entitled Soup on Saturday. Every Saturday, I’m going to post a soup/stew/chili recipe for you to try out.

Since it’s snowing here today, I was looking for something hearty. If you use this recipe, please post a comment and let us know how it turned out. Enjoy!

Black Bean Soup

1 cup dried black beans, soaked overnight in cold water

1 1/2 tb olive oil

2 red onions, diced

1 red pepper, diced fine

1 green pepper, diced fine

2 celery stalks, chopped

3 garlic cloves, minced

2 bay leaves

2 tsp oregano

4 cups low sodium vegetable stock

2 tb tomato paste

3/4 cup corn kernels (I used Trader Joe’s Roasted Corn)

salt and pepper to taste

Rinse soaked beans under cold water, drain and set aside.

Heat the oil in a large, heavy sauce pan on medium. Add onion and cook for 6-7 minutes, or until soft.

Add peppers, celery and garlic and cook for another four minutes.

Stir in black beans, bay leaves, stock, tomato paste and oregano, along with two cups water. Simmer, partially covered, for about 30 minutes, then add corn and cook for another 15 minutes or until beans are tender.

Remove bay leaves from soup, stir to taste, and serve.

Recipe serves six. Prep time 30 minutes. Cooking time 1 hour.

Main Course Soup On Saturday Soups and Stews Vegetarian

Mushroom Soup

If you’re lucky enough to have a few days off this week, try this recipe out. I made it for some friends on Christmas Eve, and everyone loved it. Being the cautious type, and since I had never made this recipe before, I made the soup the day before. Given the complexity of flavors, I’d encourage you to do the same.

Italy Main Course Soups and Stews type II diabetes Vegetarian

Lentils with Wine Glazed Vegetables

Post author By seedthrower1
Post date 12/18/2010
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This recipe is one of the first I posted on my blog, and it quickly became a favorite. I’m making some changes to the look and feel of my site, so I’m re-posting some older recipes in a single format, rather than all the recipes together in a running list. It will make it much easier to find recipes and other posts in the future.

So, why lentils? First off, they’ve become a great staple in my vegetarian diet. They are high in both fiber (8g) and protein (9g) per 1/2 cup serving, which satisfies hours after eating, which helps control appetite.

Main Course Soup On Saturday Soups and Stews type II diabetes Vegan Vegetarian

Easy Chili

I raced home from the gym the other day and I was starving. I was craving a bowl of chili, and remembered that I had all the ingredients waiting in my kitchen.

Since the summer, I’ve been stocking my pantry with lots of canned goods, and I pick them up whenever they’re on sale. Be sure to get no salt added items whenever possible. I also have an assortment of dried beans, but they take an overnight soak before I can use them, so for this quick meal, I used canned.

Main Course Soup On Saturday Soups and Stews Vegan Vegetarian

Roasted Squash and Apple Soup

Post author By seedthrower1
Post date 11/16/2010
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Squash and apples are pretty bountiful right now. Roasting them together adds a nice depth to their wonderful flavors. Throw in some garlic, and you have a simple and tasty soup, perfect for a cold fall evening. Enjoy.

Roasted Squash and Apple Soup

serves six

3 lbs butternut squash

2 medium granny smith apples, halved and cored
1 head garlic
4 cups vegetable stock
Salt and pepper to taste
Pinch of nutmeg
Pinch of thyme

Cut squash in half, scoop out seeds and place cut side down on a parchment lined baking sheet.

Cut garlic head in half and place cut side down with squash on baking sheet.

Place apples cut side down on baking sheet as well.

Bake at 400º for 35-40 minutes.

Scoop squash and apples from skins and place in saucepan. Squeeze roasted garlic halves from their skins into saucepan as well. Add 3 cups of the vegetable stock and with an immersion blender, blend until smooth. Add more stock to obtain desired consistency. Heat and add salt and pepper to taste. Add nutmeg and thyme. Optional: Add a bit of curry powder, hot paprika or cayenne pepper for a bit of spice.