anyone have any good recipes for a vegetarian soup? chicken stock or something is alright, but no pieces of meat. i am not a vegetarian per se, but i do not like to eat a lot of meat.


i always wanted to try a homemade miso soup or maybe a squash soup...but i am a poor cook. maybe someone here can help me. i like tofu, so i am not afraid of putting that in either.


i love soup. i go thru 50 cans of progresso per month. so salty.

I recently enjoyed this one. Pretty simple list:

Buttercup Squash Soup
1 winter squash (any variety will do, I like buttercup)
1 cup of walnuts
1 can coconut milk
approx 1 tbsp curry powder
between 1-3c chicken or vegetable stock

Slice squash in half laterally, scoop out seeds.
Bake in oven at 375 for about 1 hour or until fork tender.
During the last 10-15 minutes, add your nuts to the pan holding your squash and toast them.
Scoop flesh out into food processor bowl. Discard rind. Add nuts, coconut milk, & curry. Puree until smooth.
Pour into pot over medium heat. Whisk in stock until you achieve the desired consistency. Serve when warmed.

mmm that sounds pretty good i am going to buy some butternut squash tomorrow to try this. i wouldn't expect curry to be in a soup like this...that is interesting to me. i might wuss out and substitute cinnamon or something.

That sounds good, grumble

veggie beef soup


beef buillion
mixed veggies
water
salt pepper


you can also add barley to make it a little more hearty

 

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This isn't my recipe, but it makes a good cabbage soup. You can certainly leave out the ham (I substitute bacon, but you could still leave that out).


Sweet 'n Saur Cabbage Soup


Ingredients

2 tablespoons extra-virgin olive oil

1/2 pound ham steak, chopped

1 savoy cabbage, quartered, cored and shredded

1 onion, quartered and thinly sliced

1 cup shredded carrots

2 cups frozen shredded hash brown potatoes

Salt and pepper

1 bay leaf, fresh or dried

2 cups cider

1/4 cup honey

1 (14 ounce) can white beans, drained

1 pound sack sauerkraut, rinsed and drained

1 quart chicken stock

1/4 cup chopped dill

1 cup sour cream, to pass at table


Directions

Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, saurkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.

 

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This is sort of like my minestrone recipe but I also add peas, green beans, corn and garbanzo beans (chick peas). Unfortunately my recipe is in a cookbook at home.


ITALIAN MINESTRONE SOUP


1 med. onion, chopped

1/4 c. celery leaves, chopped

2 cloves garlic, minced

Olive oil

1 c. chopped carrot

1 c. chopped celery

1 (28 oz.) can tomatoes with liquid

1 (8 oz.) can tomato sauce

2 c. beef stock or broth

1 c. red wine

1 zucchini, sliced

1 1/2 c. chopped cabbage

1 (14-16 oz.) can white beans or pinto or kidney beans

1 c. elbow macaroni

Water or V-8 juice

Pepper

2 bay leaves

1 tsp. oregano


Saute onion, garlic and celery leaves in olive oil until onions are clear, 5 to 10 minutes. Add chopped carrots, celery, tomatoes, tomato sauce, beef stock, wine, bay leaves, oregano and pepper. Simmer until carrots are tender, 10 to 15 minutes. Add zucchini and cabbage and simmer until they are tender. You may need to add 1 to 2 cups more water or V-8 juice to get desired consistency. Add beans and macaroni and cook until tender. Serve with Parmesan cheese. You can vary this recipe with other beans, vegetables or rice.

 

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Garden Vegetable Stew


Ingredients

1/4 cup butter

3 medium onions, chopped (1.5 cups)

4 medium carrots, thinly sliced (2 cups)

2 boxes vegetable broth (56 oz total)

1 1/3 cups uncooked brown or regular long-grain rice

2 cups frozen whole kernel corn

2 tbsp chopped fresh basil leaves or 2 tsp dried basil leaves

2 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme leaves

1/2 tsp pepper

8 new potatoes, cut into fourths

2 large bell peppers, cut into 2x1/2-inch strips

2 medium zucchini, thinly sliced (4 cups)


Directions

Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender. Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.


Black Bean and Salsa Noodle Soup


Ingredients


1 box (42 oz) vegetable broth

1 jar (16 oz) Thick 'n Chunky salsa

1 can (15 oz) black beans, drained and rinsed

1 can (11 oz) whole kernel corn, drained

1 package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti

1/3 cup chopped fresh cilantro

1 tbsp lime juice

1 tsp chili powder

1/4 tsp ground cumin

1/4 tsp pepper

2 tbsp shredded Parmesan cheese


Directions

In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium. Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.

 

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If you want to be a strict vegetarian, substitute vegetable broth for the chicken broth.
Kimci soup

1 onion, halved and sliced thin
6 cloves garlic, sliced
2 stalks celery, sliced
1 cup green beans, sliced
Two cups chopped kimchi with 2 cups of the liquid
3 cups chicken broth
1 cup silken tofu, diced
1 lime
3 green onions, sliced
Red pepper flakes, to taste
Sesame seeds to garnish
Vegetable oil
Fish sauce, as needed
Rice to serve

In a soup pot, saute the onion, celery and garlic, until slightly browned. Add the chicken stock. Bring to a simmer. Add the green beans, kimchi and it's liquid. Allow to simmer for five minutes. Add fish sauce, red pepper flakes, lime juice and zest to taste.

In four soup bowls, add some rice and the silken tofu. Top with the soup. Garnish with sesame and green onion.


Serves four

 

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