Vegetable Soup Recipes

Nice recipes, thanks. Here's one I came up with the other night. It's also a good way to sneak beans
into the diet of people who claim they don't like them. A PDF of the recipe is available at

electronworks.comSquash Mushroom Soup.htmlOpen ↗

Summer Squash and Oyster Mushroom Soup
--------------------------------------

1 Tbsp. olive oil 1 large onion, chopped 4-6 cloves garlic, minced 2 stalks celery, sliced 2 c.
vegetable broth 1 tsp. dried basil 1 tsp. dried thyme pinch cayenne pepper 6-8 oz. oyster mushrooms,
separated and left whole 2 lb. yellow squash, thickly sliced

2 c. soymilk 1 15oz. can beans, drained (use mild-flavored, soft beans such as pintos or
great northern)

1/4 c. fresh parsley, chopped (opt.) salt and pepper, to taste

Sauté the onion, garlic and celery in the oil until the onion is soft, 5-8 minutes. Add the broth,
seasonings, mushrooms and squash and bring to a boil. Reduce heat and simmer for 20 minutes. In a
blender, puree the soymilk and beans with two cups of the soup. Pour the puree back into the pot,
add the optional parsley, and heat gently (do not boil!) until the soup is hot. Season to taste with
salt and pepper.

Serve with crusty bread or crostini.

4 servings

Per serving: 270 calories; 13g protein; 6g fat; 39g carbohydrate; 0mg cholesterol

Source: original recipe 1 Nov 2003

--
-John electronworks.comrecipesOpen ↗

WARNING: If you're using dried kidney beans, always boil them vigorously for at least 10 minutes
before simmering, otherwise they're highly toxic. People have died.

And most canned stuff has had most of the vitamins boiled out of it during autoclaving. Fresh
is better.

I find lots of onions and garlic essential too - fried in olive oil while the other veggies are
simmering and then they're dumped in on top. Known as the "Classic Soup" method.

:o}... . . . . . . . .

Nemo

PS: The herb mix I use is tarragon, oregano and basil; a little chilli powder and a tsp of
corriander seeds. And I always add chopped celery - gives it a nice tang. Try it.

Rubystars <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Easy Vegetable Soup

46 ounces tomato-vegetable juice cocktail (like V8)
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (15ounce) cans mixed vegetables, drained
1 (15ounce) can kidney beans 2 potatoes, peeled and cubed

Directions In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables,
kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

Note: I tried this and it was pretty tasty. I bet different kinds of beans would go good with this
substituted for the kidney beans.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Vegetable Soup

1 tablespoon vegetable oil 2 cloves garlic, minced 1 cup low-sodium vegetable broth (original
recipe calls for chicken broth) 1 cup sliced celery 1 teaspoon basil, crushed
1/8 teaspoon pepper
1/2 cup water
1/2 cup chopped onion 1 16-ounce can tomatoes in juice, chopped 1 cup sliced carrots (about 2
medium)
1/4 cup chopped fresh parsley
1/4 teaspoon salt 1 cup frozen lima beans

In a medium saucepan over medium-high heat in hot oil, cook onion and garlic about 3 minutes or
until soft, stirring frequently. Add tomatoes with juice, vegetable broth, carrots, celery,
parsley, basil, salt, and pepper. Bring to a boil.

Reduce heat; cover. Simmer about 20 minutes. Add lima beans and water; bring back to a boil.
Reduce heat and simmer about 20 minutes or until beans are tender.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~

Quoted message said:

Easy Low Fat Chili Serves 6

1 medium onion, chopped.
1/4 cup chopped green pepper 4 cups water, divided 1 can (16 oz) great northern beans, rinsed and
drained 1 can (15 oz) navy beans rinsed and drained 1 can (6 oz) salt-free tomato paste 1 can
(14 oz) low-salt diced tomatoes, undrained 1 tbsp chili powder 1 tsp salt
1/2 tsp pepper

Directions:

1. In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender.

2. Add beans, tomato paste and tomatoes.

3. Stir in chili powder, salt, pepper and remaining water; bring to a boil.

4. Reduce heat; cover and simmer for 20 minutes.

Note: This is called chili, but it was more like a vegetable soup to me. It tasted good though,
just very tomatoey. It's good with some cous cous.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Title: WINTER SQUASH AND APPLE SOUP Categories: Soups, Vegetarian Yield: 6 servings

2 c Butternut squash -or buttercup squash -peeled, seeded & chopped 2 c Sweet potato;
peeled & -chopped 3 md Apples; peeled, cored & -chopped -Spartan,McIntosh or similar -
cooking apple 1 md Onion; chopped 2 c -Water or just enough to -cover apples & veggies
1/2 ts Sea salt
1/2 ts Chinese 5 spice;or pumpkin -pie spice*
1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat
and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a
blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5
days refrigerated. *Original recipe by David Tinker, Vancouver chef

SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan

Note: I haven't tried this yet but it sounds great! I saw someone on tv use pumpkin seeds as a
garnish on pumpkin soup. I think that would also work great for this squash soup. Since
winter squash seeds are basically identical to pumpkin seeds just prepare them the same way.
To roast the seeds wash them, dry them, coat them in a little olive oil, sprinkle with
paprika or other spices, then bake them in the oven till they're crispy. I usually do this
at 350 degrees farenheight.

Quoted message said:

Nice recipes, thanks. Here's one I came up with the other night. It's also a good way to sneak
beans into the diet of people who claim they don't like them. A PDF of the recipe is available at

electronworks.comSquash Mushroom Soup.htmlOpen ↗

Summer Squash and Oyster Mushroom Soup
--------------------------------------

Thanks sounds great. 🙂

-Rubystars

Celery and Classic Method!! See? I told yer! :o)

Quoted message said:

Nice recipes, thanks. Here's one I came up with the other night. It's also a good way to sneak
beans into the diet of people who claim they don't like them. A PDF of the recipe is available at

electronworks.comSquash Mushroom Soup.htmlOpen ↗

Summer Squash and Oyster Mushroom Soup
--------------------------------------

1 Tbsp. olive oil 1 large onion, chopped 4-6 cloves garlic, minced 2 stalks celery, sliced 2 c.
vegetable broth 1 tsp. dried basil 1 tsp. dried thyme pinch cayenne pepper 6-8 oz. oyster
mushrooms, separated and left whole 2 lb. yellow squash, thickly sliced

2 c. soymilk 1 15oz. can beans, drained (use mild-flavored, soft beans such as pintos or great
northern)

1/4 c. fresh parsley, chopped (opt.) salt and pepper, to taste

Sauté the onion, garlic and celery in the oil until the onion is soft, 5-8 minutes. Add the broth,
seasonings, mushrooms and squash and bring to a boil. Reduce heat and simmer for 20 minutes. In a
blender, puree the soymilk and beans with two cups of the soup. Pour the puree back into the pot,
add the optional parsley, and heat gently (do not boil!) until the soup is hot. Season to taste
with salt and pepper.

Serve with crusty bread or crostini.

4 servings

Per serving: 270 calories; 13g protein; 6g fat; 39g carbohydrate; 0mg cholesterol

Source: original recipe 1 Nov 2003

--
-John electronworks.comrecipesOpen ↗

"nemo" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

WARNING: If you're using dried kidney beans, always boil them vigorously

for

Quoted message said:

at least 10 minutes before simmering, otherwise they're highly toxic.

People

Quoted message said:

have died.

==========================
Wow there bucko!! I thought that maet was the only food that could kill us. You really are too
deliciously stupid for words...

Quoted message said:

And most canned stuff has had most of the vitamins boiled out of it during autoclaving. Fresh
is better.

I find lots of onions and garlic essential too - fried in olive oil while the other veggies are
simmering and then they're dumped in on top. Known

as

Quoted message said:

the "Classic Soup" method.

:o}... . . . . . . . .

Nemo

PS: The herb mix I use is tarragon, oregano and basil; a little chilli powder and a tsp of
corriander seeds. And I always add chopped celery - gives it a nice tang. Try it.

Rubystars <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Easy Vegetable Soup

46 ounces tomato-vegetable juice cocktail (like V8)
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (15ounce) cans mixed vegetables, drained
1 (15ounce) can kidney beans 2 potatoes, peeled and cubed

Directions In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables,
kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

Note: I tried this and it was pretty tasty. I bet different kinds of beans would go good with
this substituted for the kidney beans.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Quoted message said:

Quoted message said:

Vegetable Soup

1 tablespoon vegetable oil 2 cloves garlic, minced 1 cup low-sodium vegetable broth (original
recipe calls for chicken broth) 1 cup sliced celery 1 teaspoon basil, crushed
1/8 teaspoon pepper
1/2 cup water
1/2 cup chopped onion 1 16-ounce can tomatoes in juice, chopped 1 cup sliced carrots (about 2
medium)
1/4 cup chopped fresh parsley
1/4 teaspoon salt 1 cup frozen lima beans

In a medium saucepan over medium-high heat in hot oil, cook onion and garlic about 3 minutes or
until soft, stirring frequently. Add tomatoes with juice, vegetable broth, carrots, celery,
parsley, basil, salt, and pepper. Bring to a boil.

Reduce heat; cover. Simmer about 20 minutes. Add lima beans and water; bring back to a boil.
Reduce heat and simmer about 20 minutes or until beans are tender.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Quoted message said:

~~

Quoted message said:

Easy Low Fat Chili Serves 6

1 medium onion, chopped.
1/4 cup chopped green pepper 4 cups water, divided 1 can (16 oz) great northern beans, rinsed
and drained 1 can (15 oz) navy beans rinsed and drained 1 can (6 oz) salt-free tomato paste 1
can (14 oz) low-salt diced tomatoes, undrained 1 tbsp chili powder 1 tsp salt
1/2 tsp pepper

Directions:

1. In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender.

2. Add beans, tomato paste and tomatoes.

3. Stir in chili powder, salt, pepper and remaining water; bring to a boil.

4. Reduce heat; cover and simmer for 20 minutes.

Note: This is called chili, but it was more like a vegetable soup to me. It tasted good though,
just very tomatoey. It's good with some cous cous.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Quoted message said:

Quoted message said:

Title: WINTER SQUASH AND APPLE SOUP
Categories: Soups, Vegetarian
Yield: 6 servings

2 c Butternut squash -or buttercup squash -peeled, seeded & chopped 2 c Sweet potato;
peeled & -chopped 3 md Apples; peeled, cored & -chopped -Spartan,McIntosh or similar -
cooking apple 1 md Onion; chopped 2 c -Water or just enough to -cover apples & veggies
1/2 ts Sea salt
1/2 ts Chinese 5 spice;or pumpkin -pie spice*
1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat
and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a
blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5
days refrigerated. *Original recipe by David Tinker, Vancouver chef

SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan

Note: I haven't tried this yet but it sounds great! I saw someone on tv use pumpkin seeds as a
garnish on pumpkin soup. I think that would also work great for this squash soup. Since
winter squash seeds are basically identical to pumpkin seeds just prepare them the same
way. To roast the seeds wash them, dry them, coat them in a little olive oil, sprinkle
with paprika or other spices, then bake them in the oven till they're crispy. I usually do
this at 350 degrees farenheight.

dumbo said:

WARNING: If you're using dried kidney beans, always boil them vigorously for at least 10 minutes
before simmering, otherwise they're highly toxic. People have died.

Can you actually name them, Chicken Little? I didn't think so.

Some persons have been hospitalized, but recovery is usually rapid (3 - 4 h after onset of
symptoms) and spontaneous. foodreference.comartredkidneybeanpoisoning.htmlOpen ↗

The toxin (lectin) affected people in the UK. It's never been a widespread problem in the US. Maybe
you lot should learn how to cook.

Quoted message said:

And most canned stuff has had most of the vitamins boiled out of it during autoclaving. Fresh
is better.

In terms of kidney beans, canned beans are "safer" as far as lectin is concerned. As I noted above,
though, it's not really something one should worry about.

Some canned foods actually have superior nutritional yields, especially for vitamins (like C) which
oxidize easily. Many tomato products fit in that category because the Vitamin C, lycopene, and other
goodies are concentrated. Vitamin C yield in frozen concentrated orange juice has also been shown to
be higher and last longer than "fresh" ready to drink juice.

asu.eduvitaminC.htmOpen ↗

<snip

"nemo" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

WARNING: If you're using dried kidney beans, always boil them vigorously for at least 10 minutes
before simmering, otherwise they're highly toxic. People have died.

I didn't know that! I usually use canned beans anyway but lately I've been trying to cook some for
myself. I might've eaten some kidney beans in a 15 bean soup recently, but since I used the quick
soak method I boiled them for a little bit before I soaked them, that could've made them safe. How
many beans does someone have to eat cooked improperly for them to be toxic?

Quoted message said:

And most canned stuff has had most of the vitamins boiled out of it during autoclaving. Fresh
is better.

Well that's probably true but at least they're convenient. 🙂 I think they still are better for you
than greasy full-fat hamburgers. *L* (The super lean meat probably isn't that fatty, but I know it
still has cholesterol, which plant foods don't).

Quoted message said:

I find lots of onions and garlic essential too - fried in olive oil while the other veggies are
simmering and then they're dumped in on top. Known as the "Classic Soup" method.

:o}... . . . . . . .

That sounds good. I love to use onions and garlic. 🙂 Olive oil has such a tasty flavor too.

Quoted message said:

PS: The herb mix I use is tarragon, oregano and basil; a little chilli powder and a tsp of
corriander seeds. And I always add chopped celery - gives it a nice tang. Try it.

Celery is great. 🙂

-Rubystars