P. 1
Vegetable Soup Greats: Delicious Vegetable Soup Recipes, The Top 57 Vegetable Soup Recipes

Vegetable Soup Greats: Delicious Vegetable Soup Recipes, The Top 57 Vegetable Soup Recipes

|Views: 41|Likes:
Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Vegetable Soup Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Bacon and Vegetable Soup with Barley, Stuffed Mushrooms With Crabmeat, Turkey - Vegetable Soup, Vegetable Soup, Vegetable Soup, Vegetable Soup Base, Vegetable Soup With Additions, Vegetable Soup With Matzo Balls, Vegetable/oatmeal Bread ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Vegetable Soup Greats is packed with more information than you could imagine. 57 delicious dishes covering everything, each employing ingredients that should be simple to find and include Vegetable Soup. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Vegetable Soup Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Bacon and Vegetable Soup with Barley, Stuffed Mushrooms With Crabmeat, Turkey - Vegetable Soup, Vegetable Soup, Vegetable Soup, Vegetable Soup Base, Vegetable Soup With Additions, Vegetable Soup With Matzo Balls, Vegetable/oatmeal Bread ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Vegetable Soup Greats is packed with more information than you could imagine. 57 delicious dishes covering everything, each employing ingredients that should be simple to find and include Vegetable Soup. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!

More info:

Published by: Emereo Publishing on Jan 14, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781486459513
List Price: $16.99

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
This book can be read on up to 6 mobile devices.
Full version available to members
See more
See less

02/05/2016

62

9781486459513

Sections

  • BACON AND VEGETABLE SOUP WITH BARLEY
  • BAKED BEEF AND VEGETABLE SOUP
  • BEEF AND VEGETABLE SOUP
  • CAJUN TOMATO BREAD
  • CANTON CHICKEN AND VEGETABLE SOUP
  • CHEESE SCONES **
  • CHICKEN BREASTS STUFFED WITH VEGGIES AND CHEESE
  • CHICKEN GIBLET VEGETABLE SOUP
  • CHICKEN VEGETABLE SOUP
  • CHICKEN, RICE & PEAS
  • CHICKEN-AND-VEGETABLE SOUP
  • CHICKEN-VEGETABLE SOUP C/P
  • CHICKPEA AND ROOT VEGETABLE SOUP
  • CHINESE VEGETABLE SOUP
  • CHIPOTLE CHICKEN VEGETABLE SOUP
  • CHUNKY VEGETABLE SOUP
  • COSTA RICAN BEEF & VEGETABLE SOUP WITH YELLOW RICE
  • CREAM OF VEGETABLE SOUP
  • CREAMY VEGETABLE SOUP C/P
  • DILLED POTATO BREAD ABM
  • EASY CHICKEN SOPA (MICROWAVE)
  • EASY COTTAGE PIE
  • FRESH TOMATO-VEGETABLE SOUP
  • FRESH VEGETABLE SOUP WITH PASTA
  • FUL NABED (EGYPTIAN BEAN AND VEGETABLE SOUP)
  • GARDEN VEGETABLE SOUP WITH BEEF
  • GRANDMA'S CHICKEN VEGETABLE SOUP
  • HAM OR CHICKEN & BEAN VEGETABLE SOUP
  • HEARTY BEEF VEGETABLE SOUP WITH NOODLES
  • HOME-STYLE VEGETABLE SOUP
  • ITALIAN VEGETABLE SOUP
  • MEXICAN VEGETABLE SOUP
  • MUSHROOM VEGETABLE SOUP
  • TUSCAN VEGETABLE SOUP WITH WHITE BEANS & FENNEL
  • SHORBA YAVRON (ASSORTED VEGETABLE SOUP)
  • SPINACH DIP
  • SPRING VEGETABLE SOUP WITH MATZO BALLS
  • SPICY VEGETABLE SOUP WITH BLACK BEANS
  • SUNDAY ITALIAN VEGETABLE SOUP
  • PUREED VEGETABLE SOUP WITH BROCCOLI FLORETS
  • SAN FRANCISCO VEGETABLE SOUP OVER ANGEL HAIR PASTA
  • OLD-FASHIONED CHICKEN POT PIE
  • OAXACAN RED CHILI VEGETABLE SOUP
  • OLD-FASHIONED BEEF AND VEGETABLE SOUP
  • PASTA PLACE CURRIED VEGETABLE SOUP
  • PASTA VEGETABLE SOUP
  • QUICK CHICKEN IN RED WINE
  • QUICK VEGETABLE SOUP
  • STUFFED MUSHROOMS WITH CRABMEAT
  • TURKEY - VEGETABLE SOUP
  • VEGETABLE SOUP
  • VEGETABLE SOUP BASE
  • VEGETABLE SOUP WITH ADDITIONS
  • VEGETABLE SOUP WITH MATZO BALLS
  • VEGETABLE/OATMEAL BREAD
  • Index

Vegetable Soup Greats

Copyright © 2013 Jo Franks

Table of Contents

°°°°°

Table of Contents
Table of Contents .................................................................................................................... iii Preface ............................................................................................................................................v Chapter 1 A-M ................................................................................................................................................. 1 Bacon and Vegetable Soup with Barley ........................................................... 1 Baked Beef And Vegetable Soup ..................................................................... 2 Beef And Vegetable Soup ............................................................................... 3 Cajun Tomato Bread ...................................................................................... 4 Canton Chicken And Vegetable Soup ............................................................. 4 Cheese Scones **........................................................................................... 5 Chicken Breasts Stuffed With Veggies And Cheese ......................................... 6 Chicken Giblet Vegetable Soup ...................................................................... 7 Chicken Vegetable Soup ................................................................................ 8 Chicken, Rice & Peas...................................................................................... 9 Chicken-and-Vegetable Soup ...................................................................... 10 Chicken-Vegetable Soup C/p....................................................................... 11 Chickpea and Root Vegetable Soup .............................................................. 11 Chinese Vegetable Soup .............................................................................. 12 Chipotle Chicken Vegetable Soup ................................................................ 13 Chunky Vegetable Soup ............................................................................... 14 Costa Rican Beef & Vegetable Soup with Yellow Rice .................................... 15 Cream of Vegetable Soup............................................................................. 17 Creamy Vegetable Soup C/p ........................................................................ 18 Dilled Potato Bread Abm .............................................................................. 18 Easy Chicken Sopa (Microwave) .................................................................... 19 Easy Cottage Pie .......................................................................................... 20 Fresh Tomato-Vegetable Soup..................................................................... 20 Fresh Vegetable Soup with Pasta.................................................................. 21 Ful Nabed (Egyptian Bean And Vegetable Soup)............................................ 22 Garden Vegetable Soup With Beef ................................................................ 23 Grandma's Chicken Vegetable Soup ............................................................. 24

iii

................... 39 Pasta Place Curried Vegetable Soup ..................... 45 Vegetable Soup Base................................. 47 Vegetable Soup With Matzo Balls .................................................................................51 iv ...................... 38 Old-Fashioned Beef And Vegetable Soup ..................................................... 49 Index .......................................................................................................... 28 Mushroom Vegetable Soup .................................. 31 Spinach Dip ........ 25 Home-Style Vegetable Soup....................................................... 27 Mexican Vegetable Soup .................................................................................................................................................................................. 40 Pasta Vegetable Soup................................................................................... 46 Vegetable Soup With Additions .......................................................... 37 Oaxacan Red Chili Vegetable Soup....... 48 Vegetable/oatmeal Bread.................................................Vegetable Soup .............................................................................................................................................................................................................................................. 32 Spring Vegetable Soup With Matzo Balls..... 28 Chapter 2 N-Z .........................................................30 Tuscan Vegetable Soup With White Beans & Fennel ............................................ 43 Turkey .... 33 Sunday Italian Vegetable Soup ................................................................................................................... 42 Quick Vegetable Soup ..................... 44 Vegetable Soup............................. 26 Italian Vegetable Soup .......................................................................................... 34 Pureed Vegetable Soup with Broccoli Florets ..........Ham or Chicken & Bean Vegetable Soup........................... 41 Quick Chicken in Red Wine ...................................................................................... 45 Vegetable Soup...................................... 30 Shorba Yavron (Assorted Vegetable Soup) ................................................................... 43 Stuffed Mushrooms With Crabmeat .................................................................................................................................................................................................................................................................... 32 Spicy Vegetable Soup With Black Beans ...................................... 36 Old-Fashioned Chicken Pot Pie ........................................................................................................................................................................................................................... 24 Hearty Beef Vegetable Soup With Noodles ...... 35 San Francisco Vegetable Soup Over Angel Hair Pasta...........................................................................................

is intended to convey endorsement or other affiliation with this book. recording. without the prior written permission of the publisher. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. the designations appear as requested by the owner of the trademark. Jo Franks v . Where those designations appear in this book. and the publisher was aware of a trademark claim. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. electronic. or otherwise. While every precaution has been taken in the preparation of the book. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. or the use of any trade name.Preface °°°°° Preface Notice of Rights All rights reserved. mechanical. No such use. photocopying. No part of this book may be reproduced or transmitted in any form by any means.

cool soup. Add muslin bag. celery and water. chopped 2 Sticks celery. Discard muslin bag. rinse bones under cold water. discard bones. strain bacon bones. about 40 mins or until barley is tender. dry with paper towel. cook until well browned. Return meat to soup.Vegetable Soup Greats Chapter 1 A-M BACON AND VEGETABLE SOUP WITH BARLEY 4 servings Source: Vegetable Soup Greats 1 kg Bacon bones 1 Bay leaf 1 Sprig fresh thyme 1 Sprig fresh parsley 4 Black peppercorns 1 tablespoon Oil 1 md (about 150g) onion. herbs and peppercorns in small piece of muslin. simmer. simmer. 2 hours. Remove bacon bones from soup. bring to boil. covered. bring soup to boil. onion. chop meat. 1 . add barley. Heat oil in pan. chopped 2 md (about 240g) carrots. add bacon bones. Tie bay leaf. carrots. remove meat from bones. chopped 2 (8 cups) water ⅓ cup Pearl barley Add bacon bones to large pan of cold water. uncovered.

BAKED BEEF AND VEGETABLE SOUP 6 servings Source: Vegetable Soup Greats 4 lbs. Shred from bones. Pour broth through a fine mesh strainer into a gravy separator or bowl.Chapter 1: A-M Cover soup. refrigerate overnight. ¼ x 2" julienn 8 white mushroom caps cut. onion. Add water to cover by 1 1/2 inches. discarding any fat and the bones. 2 cloves 30 garlic peeled and. Add leeks. just tender salt and fresh ground black. strips well washed 3 carrots cut into 1/4 x 2" julienne strips 3 celery ribs cut into. short ribs of beef 1 onion skin on studded with. 2 . Remove meat and cool. into thin slices 2 cups shaped pasta cooked until. lightly crushed 4 whole black peppercorns 4 cups beef broth 3 small leeks roots trimmed and 1" of green left on 2 inch julienne. Allow to cool. until beef is very tender. Place beef. pepper to taste 2 tablespoons chopped dill 2 tablespoons parsley Preheat oven to 350℉. Bring to a boil. peppercorns and broth in an oven-proof casserole. Skim fat from soup before reheating. Pour or skim off fat and return defatted broth to the casserole. garlic. Cover and bake in the oven about 2 hours. carrots and celery to casserole. Cover.

3 . Adjust seasoning with salt. Serve immediately in deep soup bowls. beef stew meat. for 5 minutes. adding more water if needed. Add 9 cups water. BEEF AND VEGETABLE SOUP 6 servings Source: Vegetable Soup Greats 1 lb. Simmer for 20-25 minutes longer. Cover and simmer for 1-1/2 hours. Trim meat of all fat and cut into 1-inch cubes. covered. pepper and Italian Seasoning. pasta. cut in 1-inch cubes 2 onions 1 teaspoon minced garlic 2 potatoes 3 carrots 3 celery stalks ¼ head cabbage 1 ½ teaspoons salt ½ teaspoon black pepper 4 ounces pasta Italian seasoning vegetable cooking spray Spray nonstick pan with vegetable cooking spray. 3 minutes. Serving Ideas : Serve with a salad and bread for a hearty meal. Add vegetables (except cabbage) which have all been sliced into pieces of approximately the same size. Add shredded beef to broth with mushrooms. Brown beef on all sides. reduce heat and simmer. Slice cabbage and add to pot along with pasta. salt and pepper. Remove from oven and stir in dill and parsley. Bake. covered.Vegetable Soup Greats Bring to a boil.

CANTON CHICKEN AND VEGETABLE SOUP 10 servings Source: Vegetable Soup Greats 4 lbs. chopped 1 teaspoon curry powder 1 tart apple. *see note 3 tablespoons margarine 1 ½ cups onions. chicken.Chapter 1: A-M CAJUN TOMATO BREAD 6 servings Source: Vegetable Soup Greats 1-½ teaspoon active dry yeast 2-¼ cups bread flour ½ teaspoon salt 1 tablespoon chopped green onion tops 1 tablespoon chopped fresh parsley 1 tablespoon oil 2 tablespoons honey ½ cup Bloody mix (or spicy tomato juice) ½ cup water Place ingredients into pan in order listed. cooked 2 tablespoons fresh parsley. Start Bread Program. Comments: The subtle flavor of this bread makes it a perfect accompaniment for beef stew or vegetable soup. chopped 1 ½ teaspoons salt ¼ teaspoon black pepper 2 cans chicken broth. chopped 1 ½ cups celery. condensed 10 ounces frozen corn 10 ounces frozen lima beans 1 ½ cups pasta shells. chopped 1 ½ cups carrots. chopped 4 .

5 cups cold water and parsley.Vegetable Soup Greats * Use a 4-pound stewing chicken. CHEESE SCONES ** 8 servings Source: Vegetable Soup Greats 2 cups All-Purpose Flour ¾ cups Grated Parmesan Cheese 2 teaspoons Baking Powder 1 teaspoon Dried Oregano. Stir occasionally. melt margarine and brown chicken until well-browned on all sides. Remove chicken. Let stand. Lightly Beaten 1 teaspoon Tabasco Pepper Sauce ¾ cups Finely Chopped Onion 5 . Cover and simmer for 1 hour. salt. add corn and lima beans and cook 30 minutes longer. celery and curry powder. Chilled And Cut Into Small Pieces ½ cup Milk 2 lg Eggs. cut in half. Stir until onions are tender and limp. about 5 minutes. saute onions. Return chicken to pot. cut into bite-sized pieces. carrots. or use pre-cut chicken. covered. for about 10 minutes before serving. Remove chicken and keep warm. Crumbled ¼ teaspoon Salt 4 tablespoons Butter. Use medium heat. Cook pasta while chicken is cooking. In remaining fat in pan. In a 5-quart kettle or pot. Bring to a boil then reduce heat to simmer. Add apple. chicken broth. Return chicken to pot. add cooked pasta shells. Skim fat from soup. pepper. Remove skin and bones from chicken.

eggs and Tabasco sauce. using a pastry blender. these scones are really good eating. Cut in the butter. CHICKEN BREASTS STUFFED WITH VEGGIES AND CHEESE 4 servings Source: Vegetable Soup Greats 1 package Knorr vegetable soup mix 1 ½ cups water 1 cup white rice. In a small bowl. Transfer the mixture to a large bowl. if blended in a food processor. mix the flour. Stir in rice and simmer for 15 minutes. Mix in the onion. dry ½ medium tomato. cheese and garlic and set aside. two knives. stirring to combine. Bake the scones for 20 to 25 minutes. The dough will be sticky. Stir in tomato. especially with vegetable soup. cheese. until the mixture resembles coarse crumbs. Cut the circle into 8 wedges. the dough into a 9 inch circle in the center of the baking sheet. stir together the milk. Preheat oven to 375. To vary the flavor. oregano and salt. or try other herbs such as basil or dill. Make a well in the center of the dry ingredients and add the milk mixture. baking powder. make them with Cheddar cheese instead of Parmesan. or pulses of the food processor.Chapter 1: A-M Hot from the oven. throw in a half cup of chopped reconstituted sun-dried tomatoes. Lightly butter a baking sheet. Preheat the oven to 400℉ In a large bowl or a food processor. or until lightly browned. coarsely chopped 1 ounce part-skim mozzarella cheese ¼ cup grated parmesan cheese ¼ teaspoon garlic powder 4 skinless boneless chicken breast halves In a medium saucepan. blend vegetable soup mix with water and bring to a boil. 6 . With lightly floured hands.

finely chopped even the leaves. I will try Minute Rice next time. of 1 or 2 chickens 6 ¾ cups Cold water 1 ½ teaspoons Salt or to taste 3/16 teaspoons Fresh ground pepper ¾ cups Carrot. finely diced ¾ cups Onion. uncovered. This was 4 servings. make a deep 3-inch-long cut in the center of each chicken breast half to form a pocket. stir. Return giblets to soup. 7 . minced ⅜ teaspoons Paprika 3 tablespoons Quick-cooking oatmeal Wash giblets and discard all fat pieces. Remove giblets and chop into small pieces. Bring to a boil and simmer about 25 minutes. Author Note: I used regular converted rice but found the rice was not done. CHICKEN GIBLET VEGETABLE SOUP 6 servings Source: Vegetable Soup Greats Uncooked giblets.Vegetable Soup Greats Using a sharp knife parallel to the cutting board. but was change to 6 serving. Bake. chopped ¾ cups Celery. 9 ounces (1 cn) tomato juice 1 ½ tablespoons Parsley flakes. and simmer 5 minutes. Add all other ingredients except the oatmeal. OR 3 tablespoons Fresh parsley. for 35 minutes or until done. Place in a large cooking pot with water. simmer soup gently about 30 minutes more. add oatmeal. salt. and if you must. Place the stuffed breasts in a baking dish that has been sprayed with Pam. Evenly stuff the pockets with rice and vegetable mixture.

1 package mixed vegetables or any leftover. Can skim fat from broth. backs and wings -. Cook until noodles or rice are tender. diced. PRO: 5g. When tender. veggies 4 ounces uncooked noodles. Substitute unsalted tomato juice. or.or any chick. Add onion. (up to 1/2) 2 teaspoons salt ½ teaspoon pepper 2 potatoes. carrots and tomato juice or tomatoes and seasonings. CAL: 56 The Art of Cooking for the Diabetic by Hess. Can substitute leftover or pieces of turkey for the 8 .S. When potatoes are almost tender. FAT: 1g. Can chill and skim the fat before heating and serving. piece* . (up to 6) ½ cup dry rice *Turkey and/or turkey frame may also be used for this recipe.Chapter 1: A-M Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 LEAN MEAT EXCHANGE Low-sodium diets: Omit salt. Cook for 30 minutes at a Low Simmer. parsley. and Katharine Middleton Brought to you and yours via O'Brion and her CHICKEN VEGETABLE SOUP 10 servings Source: Vegetable Soup Greats 2 ½ lbs. (up to 2) 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots ¼ cup tomato juice or v-8 juice. Replace meat in broth. chicken necks.. Add potatoes.R. opt.D. chopped. celery. remove from broth and take meat from bones.M. Cook chicken in water to cover. add vegetables and noodles or rice. or chopped whole fresh tomatoes ¼ green pepper. CHO: 7g.

deseeded. Variation : for Non-Tomato based soup omit tomatoes or tomato juice. Comments: A creamy change to your usual dinner menu. heat the oil and stir-fry chicken and pepper for 5 mins. sliced 175 g long grain rice 100 g peas 295 g can Campbell's Condensed 99% Fat Free Spring Vegetable Soup 200 stock In large pan. deleted from or changed. NOTES : This recipe can be added to. Add mushrooms and cook for another 5 minutes. RICE & PEAS 4 servings Source: Vegetable Soup Greats 15 vegetable oil 4 chicken breasts. depending on what is on hand. cubed 1 red pepper. Campbell's have come up with another easy winner for your family to enjoy. increase water and add 2 T. it is a complete meal. sliced 100 g mushrooms. 9 .Vegetable Soup Greats chicken. CHICKEN. lemon juice. Stir in remaining ingredients. cover and simmer for 15 minutes (stirring occasionally) or until liquid is absorbed and rice cooked. Served with hot bread.

thinly sliced 2 lg Leeks. 4 lbs ea. Remove chicken breast quarters and set aside. dice it and set aside. Cover and cook gently until vegetables are soft. green tops and white bottoms separated ½ tablespoon Whole black peppercorns 6 Bay leaves 4 Sprigs fresh thyme. Remove the meat from the bones. cut in quarters 10 cups Cold water 4 md Carrots. green leek tops. bring to a boil over high heat. thyme and salt. You should have about 1 cup. thinly sliced 2 md Yellow onions peeled. bay leaves. peppercorns. Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots. -=OR=½ teaspoon -Dried thyme 1 tablespoon Salt 1 tablespoon Unsalted butter COMBINE CHICKENS AND WATER in a 5-quart stockpot. Skim and discard any fat from the surface of the broth. Remove and discard chicken skin. Remove cover.Chapter 1: A-M CHICKEN-AND-VEGETABLE SOUP 8 servings Source: Vegetable Soup Greats 2 Boiling chickens. 10 . -=OR=1 ½ teaspoons -Fresh thyme leaves. Cover and simmer for minutes. 2 cups celery. Add 2 cups carrots. onions and celery. Strain the liquid through a fine strainer into a large plastic container and discard the herbs. spices and the cooked soup vegetables. Place bones in an airtight freezer container and save for making stock. replace the chicken breasts and continue to cook for another 25 minutes. slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand. Reduce heat to low and skim off the scum that accumulates on the surface. finely diced 1 sm Head celery. about 5 minutes. 1 cup onions. Remove the chicken from the liquid and place on a platter. Cover. Meanwhile.

covered. Remove chicken pieces from soup. Heat chicken and vegetables. CHICKPEA AND ROOT VEGETABLE SOUP 6 servings Source: Vegetable Soup Greats 8 ounces dried chickpeas 2 tablespoons olive oil 1 medium onion 2 cloves garlic. high 3 to 4 hours. over high heat. transfer broth to a pot and heat. CHICKEN-VEGETABLE SOUP C/P 8 servings Source: Vegetable Soup Greats 5 Carrots. 1/2" pieces 1 lg Onion. discard bones and return meat to soup. covered. cut in 1/2" pieces 4 Celery stalks. chopped fine ½ teaspoon dried oregano ½ teaspoon dried thyme ¼ teaspoon freshly-ground black pepper 2 medium carrots 2 celery ribs 11 . chop fine 3 lbs. Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table. in 350℉ oven until hot. Cover and cook on low 7 to 8 hours. Place liner in base. decorate each soup bowl with some heated diced vegetables and chicken. Chicken backs and wings 4 Chicken bouillon cubes ¾ teaspoons Pepper 3 qt Hot water Combine all ingredients in removable liner and stir thoroughly.Vegetable Soup Greats Immediately prior to serving.

dried 1 onion. garlic. Add the stock. Pour the olive oil into the stockpot. Drain the beans. carrots. It can be stored in the refrigerator for up to 4 days. low sodium ¼ cup sherry. until the onions are translucent. Add the potatoes and parsnips. and saute for 3 to 4 minutes. CHINESE VEGETABLE SOUP 4 servings Source: Vegetable Soup Greats 10 cups water 1 ½ cups mushroom liquid ¼ cup tamari soy sauce. Dry the stockpot with paper towels. Serve the soup immediately. Add the carrots and celery. and pepper. and let soak overnight. or store in the refrigerator and serve the next day. and set aside. 12 . cut in wedges 1 bunch green onions. Peel onion. 8 to 10 minutes. thyme. and place over medium-low heat. cover with cold water. potatoes.Chapter 1: A-M 5 cups chicken stock 2 medium Yukon gold potatoes 2 medium parsnips 1 ounce sun-dried tomatoes 2 ½ teaspoons salt Place the chickpeas in a small stockpot. and simmer for 15 minutes. grated 2 packages shiitake mushrooms. and 4 cups water. Reduce the heat to medium-low. stirring occasionally. oregano. optional 3 garlic cloves. Cut into 1/2-inch dice. Add the onions. and saute. chickpeas. and simmer for 1 hour. crushed 1 tablespoon fresh ginger root. Cut celery and tomatoes into 1/2-inch dice. and bring to a boil. and parsnips.

with other Chinese food. for eight people. reserving the liquid. sliced ½ lb. CHIPOTLE CHICKEN VEGETABLE SOUP 1 servings Source: Vegetable Soup Greats 1 6 lb roasting chicken 1 32 oz can chicken stock 1 cup coarsely chopped celery 1 cup diced red bell pepper 1 cup sliced carrots 2 medium onions coarsely chopped 1 cup corn kernels 1 16 oz can diced tomato 1 cup chipotles in adobo sauce ½ teaspoon thyme cracked black pepper to taste salt to taste. Add 1 1/2 cups of this liquid to the hot broth. HELPFUL HINTS: This will make a meal for four people. Meanwhile. Add tamari. Simmer over low heat 15 minutes. except for the noodles. Squeeze excess water from the mushrooms. put 10 cups water in a large soup pot. Reduce heat. (I use heavy Chinese soy sauce) 13 . soak for 15 minutes.Vegetable Soup Greats cut in 1" pieces 3 stalks celery. Chinese cabbage. or a first course. sherry. ginger. soba noodles Pour 2 cups hot water over the mushrooms in a bowl. Add onion wedges. sliced ½ lb. Add remaining ingredients. and cook an additional 10 minutes. and add to broth. Serve hot. Bring to a boil. add noodles. Chop mushrooms discarding tough stems. and garlic.

Chapter 1: A-M Roast chicken in oven till done (Hey. Add chicken and canned tomato. then simmer for 2 to 3 hours. corn. Whir it up for about 30 seconds or until the peppers are well pureed. cool overnight. stirring and tasting for the desired pungency. but be too much for some gringos to handle! This makes a big old pot full which would probably serve 20 or 25 people. Cut meat into bite size bits removing fat and gristle. In a large stock pot add bones and carcass as well as veggie peelings. Add celery. take about a cup of it and put in a food processor with the chipotles and adobo. minced 14 . Using all of it makes for a chileheads delight. While soup is coming back to a simmer. smoke it if you really want to be game!). Refrigerate. skimming and stirring occasionally. Strain through a colander and add stock back to pot. pepper and thyme to the soup. onions and carrots as well as the canned stock and bring to a simmer. CHUNKY VEGETABLE SOUP 8 servings Source: Vegetable Soup Greats Vegetable cooking spray 2 teaspoons vegetable oil 1 cup chopped onion 2 cloves garlic. Good for freezing and serving at a later time. Add salt. Cook until veggies begin to turn tender. Debone chicken and save all the bones and scraps. Bring to a boil. then start adding the chipotle puree about a quarter cup at a time. carrot butts and onion skins etc and cover with cold water. bell pepper.

Yield: 8 servings (serving size: 1-1/2 cups soup and 1 tablespoon cheese). shredded Coat a large Dutch oven with cooking spray. thinly sliced 15 . you can reheat it for future meals. add oil. saute 5 minutes or until tender. reduce heat. and place over medium-high heat until hot. Add orzo. uncovered. red potatoes. Add onion and garlic. NOTES : Yielding 12 cups. Refrigerate remaining soup in an airtight container for up to 1 week. cook. bring to a boil. and sprinkle with cheese. cut into 1" pieces 15 ½ ounces canned cannellini beans.Vegetable Soup Greats 7 cups water 1 tablespoon dried basil ¾ teaspoon salt ½ teaspoon dried marjoram ½ teaspoon pepper 1 lb. this soup goes a long way. part skim milk. ladle soup into individual bowls. boneless beef chuck 1 ½ inch cubes 1 g Onion. drained or other white beans 14 ½ ounces whole tomatoes undrained and chopped 10 ounces frozen large lima beans ½ cup orzo. or freeze it for up to 3 months. Cover. over medium heat an additional 10 minutes. To serve. uncooked ½ cup mozzarella cheese. cut into 1" cubes ½ lb. and simmer 20 minutes. COSTA RICAN BEEF & VEGETABLE SOUP WITH YELLOW RICE 6 servings Source: Vegetable Soup Greats 2 Ound Lean. small carrots. With our freezing instructions. Add water and next 9 ingredients (water through lima beans).

cook. Ladle soup into wide. Stir in the rice and tum. Add the onion. combine onion. in a 3 1/2 quart or larger crockpot. While rice is cooking. bay leaf and bell pepper. seeded and Cut into thin. add a scoop of rice to each. minced 1 Dry bay leaf 1 g Red bell pepper.Chapter 1: A-M 1 Up Celery. Add broth and remaining water. stirring to dissolve drippings and pour into crockpot. Cover and cook on low about 8 hours. increase cooker setting to high. Bake in a 500 oven until well browned (about 20 minutes). Pour a little of the water into baking pan. season with salt and pepper. shallow bowls. prepare Yellow Rice. cook. 8 to 10 more minutes. for about 1 16 . cook for 5 minutes. cut into 3/4 inch Thick slices Up Coarsely shredded cabbage Up Lightly packed cilantro Leaves Salt and pepper THE SOUP Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Meanwhile. Stir in cilantro. add corn. stirring occasionally. THE RICE 1 tablespoon salad oil 1 small onion. bite-size Strips 1 ½ Up Water 2 cn (about 14 1/2 oz. celery. garlic. Cover. (3 to 5 minutes). finely chopped 1 cup long-grain white rice 1/4 teaspoon ground turm 1/4 cups water Heat oil in 2-quart pan over medium heat. About 15 minutes before beef is done. thinly sliced 3 Cloves garlic.) Beef broth YELLOW RICE Ear corn. Transfer browned beef to crockpot. stirring until onion is soft but not browned. cover and cook until cabbage is bright green. Add cabbage.

Place broth in a saucepan and bring to a simmer over moderate heat. about 20 minutes. Use within 30 minutes or refrigerate them. Add the vegetables to the sauce and reheat to serving temperature. onions. Cook and stir over moderate heat until mixture is smooth and the starchy taste is gone. OR add the flour mixture to cold broth. 17 . Stir the flour mixture into the simmering broth using a wire whip. string beans. celery. drain well and chop into small pieces. Place flour. cauliflower.Vegetable Soup Greats minute. Makes 4 cups. Taste for seasoning and add salt and pepper. dry milk and melted margarine in a small bowl and mix well to form coarse crumbs. optional Use one or a combination of: asparagus. mushrooms.) Serve hot. broccoli. CREAM OF VEGETABLE SOUP 4 servings Source: Vegetable Soup Greats 1 ½ cups Fine chop cooked vegetables 3 ½ cups Fat-free chicken broth ¼ cup All-purpose flour 2 tablespoons Melted arine Salt to taste Sprinkle of pepper. Cook vegetables. (Nutritive values are based on the use of commercial broth with no added salt. Pour in the water and reduce heat to low and cook until rice is tender. carrots. cook and stir over moderate heat to form a sauce.

chopped 2 qt Chicken stock OR 2 qt Vegetable broth 2 md Red potatoes. minced 1 cn Creamed corn OR ¾ cups Fresh corn kernels 1 teaspoon Celery seed 1 teaspoon Ground cumin 2 teaspoons Salt 1 teaspoon Pepper 2 cups Light cream Place all ingredients in a 4 to 5 quart crockpot except cream. DILLED POTATO BREAD ABM 24 servings Source: Vegetable Soup Greats ½ tablespoon Yeast 3 cups Bread flour 3 tablespoons Wheat germ 3 tablespoons Powdered milk 1 ½ tablespoons Sugar ½ tablespoon Dill seed 2 teaspoons Salt 1 ½ tablespoons Oil 1 Eggs 1 ¼ cups Water 18 . peeled. add the cream. chopped ¼ cup Butter 3 md Sweet potatoes. Cook on the low setting 6 to 8 hours or until sweet potatoes are tender. Heat through and serve.Chapter 1: A-M CREAMY VEGETABLE SOUP C/P 8 servings Source: Vegetable Soup Greats 1 lg Onion. chopped 1 bn Broccoli. shredded 3 Cloves garlic. chopped 3 md Zucchini. if using. Ten minutes before serving.

ZAP on HI for 3 to 4 minutes. meat loaf. turning once. add fresh cilantro. chopped 2 tablespoons fresh lime juice 2 tablespoons salsa verde 2 servings white corn tortilla. almost sourdough taste. Set "baking control" at 10 o'clock. Serve with the other serving of chips for dripping into soup. The loaf is very good with pot roast or roast beef. Tabasco sauce. 19 . Leftover or just cooked and mashed potatoes give this bread a soft texture and tangy.Vegetable Soup Greats Bring all ingredients to room temperature and pour into bakery. In hot & humid weather. and chowders. combine canned soup with 1 cup of water. and add to soup. Pour into bowls and top with the jack cheese. use 1/8 c less water. taco sauce. in order. EASY CHICKEN SOPA (MICROWAVE) 2 servings Source: Vegetable Soup Greats 1 can southwest-style chicken vegetable soup -8 ounces water ½ cup roasted chicken. chopped 1 ounce shredded Monterey jack cheese. chop. diced. Flavor with lime juice and add chili salsa. chips fresh cilantro. Select "white bread" and push Start. vegetable soups. salsa. Nice with tonic and lime. If you have it. Pepper sources -canned. Cut the meat off of a left-over chicken leg. Crunch (with a light hand) 1 serving of tortilla chips and stir into soup. garnish In a microwave-casserole.

red pepper paste (if not made with sesame). peeled and cubed 50 g (2oz) butter 100 g (3 1/2oz) cheddar cheese. chopped 295 g can Campbell's Condensed 99% Fat Free Hearty Vegetable Soup 200 (7 fl. jalapeno jelly. Serve with fresh vegetables. Spoon mince into warmed 1. Grill until golden. Drain and mash with butter and cheese.Chapter 1: A-M red-pepper flakes. Meanwhile.2lt (2pt) oven-proof dish and top with potato.oz) water 600 g (1 1/4lb) potatoes. EASY COTTAGE PIE 4 servings Source: Vegetable Soup Greats 450 g (1lb) minced beef 1 onion. Stir in soup and water and simmer for 20 minutes. boil potatoes until tender. FRESH TOMATO-VEGETABLE SOUP 6 servings Source: Vegetable Soup Greats 20 . stirring occasionally. Comments: A traditional favourite that could not be easier. grated Stir-fry mince and onion for 5 minutes.

chopped ½ cup Small pasta shells. Chop the tomatoes & set aside. chopped Carrots. Add the pasta. minced ¾ cups Zucchini. Sprinkle with the pepper & serve hot. salt & basil. Reduce the heat. sliced md Tomatoes. condns'd beef broth c -Water tb Fresh parsley. cover and cook on HIGH 20 mins. peeled.Vegetable Soup Greats 6 md Tomatoes ¾ cups Red onions. or until pasta is 21 . thinly -sliced Zucchini. FRESH VEGETABLE SOUP WITH PASTA 6 servings Source: Vegetable Soup Greats Onion. diced ¾ cups Corn kernels 4 ½ cups Vegetable broth ¾ teaspoons Salt 5 teaspoons Basil.5-oz. Stir in the garlic. diced. Add the tomatoes. 5 minutes. stirring occasionally. combine everything except pasta and cheese. include tops 4 teaspoons Olive oil 3 Garlic cloves. chopped 1/2 c Small shell shaped pasta Parmesan cheese. Add pasta. corn & saute for another 2 minutes. grated. or until vegetables are tender. peeled. chopped tb Fresh oregano. seeded. In a stockpot. Add the broth & bring to a boil. -chopped cn 10. chopped ¾ cups Celery. uncooked Black pepper. cover & simmer for 15 minutes. Turn on HIGH. cover & simmer for 30 minutes (Seems rather a long time to me!). In slow cooker. to taste Plunge the tomatoes into boiling water & then into iced water to remove their skins. zucchini. Cover and cook on LOW 8 to 9 hrs. saute the onions & celery in the oil over medium heat until tender.

3 g pro.Chapter 1: A-M tender. about 15 minutes. Per serving . Ful Nabed is simple and nutritious. sprinkle with cheese. pressed ¼ cup olive oil 1 teaspoon ground cumin seeds 1 ½ teaspoons sweet Hungarian paprika ¼ teaspoon cayenne bay leaves 1 large carrot. bay leaves. Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves. add the cooked fava beans and the parsley and lemon juice. Finally. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender. 275 mg sod FUL NABED (EGYPTIAN BEAN AND VEGETABLE SOUP) 6 servings Source: Vegetable Soup Greats 1 cup chopped onions garlic cloves.61 cal. and carrots and cook on medium heat for 5 minutes. Add the cumin. 12 g carbo. paprika. Ladle into serving bowls. In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. chopped 1 cup chopped fresh tomatoes 3 ½ cups vegetable stock 2 cups canned or cooked fava beans ¼ cup chopped fresh parsley 3 tablespoons fresh lemon juice salt and freshly ground black pepper to taste fresh mint leaves. 1 g fat. (optional) A popular Egyptian soup. Add salt and pepper to taste.chol. -0. 22 . cayenne.

as needed Package all ingredients together. covered. or until vegetable and meat are the correct tenderness. Add 7 cups cold water and heat. beef flavored. Add cheese on top of each serving. except the cheese. (tvp) 4 ounces pasta shells 1 ounce freeze-dried peas 1 ounce freeze-dried carrots 1 ounce freeze-dried corn ⅜ ounces freeze-dried green beans 1 tablespoon instant minced onion 2 tablespoons dried parsley ¼ cup tomato crystals 4 beef bouillon ¼ cup bouillon granules 1 teaspoon basil ⅛ teaspoon garlic powder 2 envelopes vegetable beef broth soup 3 ounces parmesan cheese. grated 7 cups water. put ingredients. 23 . which is bagged separately. except cheese. To prepare.Vegetable Soup Greats GARDEN VEGETABLE SOUP WITH BEEF 4 servings Source: Vegetable Soup Greats 2 ounces freeze-dried beef 4 ounces textured veg. protein. Add more water if soup is too thick. to boiling. Reduce head and simmer 10-20 minutes. in the pot.

carrot. chopped 1 tablespoon Parsley flakes ½ teaspoon Dried thyme. bring to boil. Grapes with Yogurt and Brown Sugar HAM OR CHICKEN & BEAN VEGETABLE SOUP 6 servings Source: Vegetable Soup Greats 3 cups Water 1 ¼ cups Dry navy beans 1 Med. potatoes.cut into 1/4-inch 3 green onions. Add potatoes and carrot. zucchini. .(boned and skinned cut into 1-inch chunks 1 medium zucchini. about 7 minutes. 1/2" pcs 1 Med. . chicken breasts. 1/2" pcs 1 Stalk celery. Meaty ham hocks OR 2 chicken breasts 24 .cut into 1/4-inch 1 lb. . sliced 1 Med.Chapter 1: A-M GRANDMA'S CHICKEN VEGETABLE SOUP 4 servings Source: Vegetable Soup Greats 1 can reduced-sodium chicken broth. sliced 2 teaspoons dried basil salt and pepper. onion. Cover and bring to boil. . Add chicken. onions and basil. cover and cook 5 minutes. -(49 1/2 ounces) ½ cup water 1 lb.cut into 1/2-inch (3 medium) 1 medium carrot. crushed ¼ teaspoon Salt Tabasco 4 cups Water ¾ lbs. to taste In 3-quart saucepan over medium heat combine broth and water. potato. reduce heat. cover and cook until chicken is opaque throughout. Menu: Toasted French Bread. Season with salt and pepper.

cook on low heat setting for 10-12 hours or high for 4 1/2 to 5 1/2 hours. 1 14 oz can of Italian tomato sauce. frozen corn. Leftovers will fare well. chopped 1 tablespoon freshly ground pepper 1 lb. combine vegs. Brown the beef in a frying pan. Bring to a boil. peas.water. Add the seasoning and olive oil. herbs and tabasco and p into crockpot. Boil uncovered for 10 minutes. Meanwhile. remove ham hocks or chicken from crockpot. Turn the heat 25 . Before serving. transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Pull meat apart and return meat to soup. Stir in drained beans and 4 c. carrots 2 teaspoons red cayenne pepper 6 ounces egg noodles 2 teaspoons salt Put 8 cups of water. and drain. Cover. 2 medium sized onions (chopped). Place ham hocks or chicken on top of beans. 1 pound of mixed frozen vegetables into a pot.Vegetable Soup Greats Place navy beans in pot and add 3 c. italian tomato sauce 1 tablespoon oregano 8 cups water 1 tablespoon mexican chili powder 2 onions. water. medium ground beef 1 ½ tablespoons extra virgin olive oil 1 14 oz can. HEARTY BEEF VEGETABLE SOUP WITH NOODLES 6 servings Source: Vegetable Soup Greats 1 lb. heat on high for 30 minutes.

heat for 10 minutes. fresh. chopped 2 carrots. Serve with grated Parmesan cheese. sliced ½ cup garbanzo beans. sliced 1 zucchini. fresh. chopped ½ cup fresh mushrooms. and carrots. broth. md. canned 2 bay leaves ½ teaspoon italian herbs 2 cups chicken broth 1 cup tomato juice 5 cups water 1 tablespoon parsley. bay leaves. HOME-STYLE VEGETABLE SOUP 8 servings Source: Vegetable Soup Greats 1 tablespoon olive oil 1 onion. mushrooms. cooked In a 4-quart pot. garbanzo beans. Add the egg noodles. tomato juice. Italian herbs. canned 8 ounces tomatoes w/juice. tomatoes with juice. chopped 1 cup pasta.Chapter 1: A-M to medium. Bring to a boil. sliced 2 cups spinach. reduce the heat and cook over medium-high heat until the vegetables are tender. Remove and discard the bay leaves. Add the zucchini. celery. chopped 2 celery stalks.and water. and pasta. turn the heat to low and heat another 20 minutes. md. about 30 minutes. Taste and adjust seasoning. Add the parsley. spinach. heat the oil and saute the onion. 26 . Cook another 7 to 10 minutes.

chopped 3 cloves garlic. fennel. Add thyme. stir well to combine. garlic.Vegetable Soup Greats ITALIAN VEGETABLE SOUP 8 servings Source: Vegetable Soup Greats 2 tablespoons olive oil 3 yellow onions. Season to taste with salt and pepper. juice reserved 4 ounces Parmigiano-Reggiano rind 1 small escarole head. and cut into 1/2" pieces 2 carrots. Add onion. and celery. and cook 5 minutes. carrots. Bring to a boil. chopped tomatoes. and ParmigianoReggiano rind. Reduce heat to simmer. chopped 5 cups tomato juice 1 ½ lbs. peeled. sliced thin ¼ cup chopped flat-leaf parsley Coarse salt Freshly-ground black pepper Heat olive oil in a large heavy stockpot over medium heat. about 10 minutes. celeriac. Cook until light brown. small white potatoes. cored. potatoes. 27 . reserved juice. Remove Parmigiano-Reggiano rind before serving. 5 cups water. 15 to 20 minutes. peeled. and cut into 1/2" pieces 1 small fennel bulb. and wine. Cook until escarole wilts. stirring occasionally. finely chopped 1 celery stalk. chopped 4 sprigs thyme 16 ounces canned whole peeled tomatoes. Cook until vegetables are fork tender. coarsely chopped. halved 1 cup dry white wine 1 small celeriac. seeded. Add tomato juice. Stir in escarole and parsley.

(14 oz) 1 cup frozen corn Niblets 1 ½ teaspoons chili powder 1 teaspoon oregano ½ teaspoon garlic powder ½ cup grated cheddar cheese ¼ cup dairy sour cream nacho chips In a Dutch oven or heavy medium saucepan. MUSHROOM VEGETABLE SOUP 6 servings Source: Vegetable Soup Greats 28 . corn and seasonings. Serve sprinkled with grated cheese and dollop of sour cream. 5 oz) 2 cups water 1 can red kidney beans. (7. Add Soup Mix. ground beef 1 package Lipton tomato vegetable soup mix 1 can tomato sauce. tomato sauce. Bring to a boil. water kidney beans. May be accompanied by Nacho Chips. brown ground beef drain fat. MEXICAN VEGETABLE SOUP 4 servings Source: Vegetable Soup Greats ¾ lbs. simmer covered 15 minutes. mix well.Chapter 1: A-M Serving Ideas : Serve with a crusty bread such as ciabatta.

finely chopped 1 cup Onion. PRO: 5g. Saute the sliced mushrooms in the remaining 1 tb of margarine. fresh 2 tablespoons Margarine. and the sherry. Mushrooms. Reheat over moderate heat.Vegetable Soup Greats 1 lb. CAL: 108. Return pureed soup to pot. LOW-SODIUM DIET: Omit salt. the remaining margarine. finely chopped 1 Garlic. Stir in all other ingredients except the mushrooms. Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE CHO: 12g. stirring often. and sauteed mushrooms and sherry. Substitute unsalted beef broth and unsalted margarine. freshly 2 tablespoons Dry sherry Wash mushrooms. 29 . Chop remaining mushrooms and saute them in 1 tb margarine in a large pot. finely chopped 1 cup Celery. FAT: 5g. stirring. clove minced 13 ¾ ounces Can condensed beef broth 2 cups Water ¼ cup Tomato paste 2 teaspoons Parsley flakes or ¼ cup Fresh parsley. Puree soup in the blender or food processor fitted with steel blade. for 1 hour. Add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes. minced 1 Bay leaf ½ teaspoon Ground pepper. covered. slice half of them and set aside. Simmer. divided 1 cup Carrot.

Heat olive oil in a large Dutch oven over medium-high heat. bring to a boil. Reduce heat. 30 . let cool 10 minutes. and squeeze to extract pulp. Set aside. Wrap garlic head in aluminium foil. tubular pasta 8 ozs uncooked 1 cup diced tomato 15 ounces canned cannellini beans. and simmer 5 minutes. canned 1 tablespoon olive oil 1 cup chopped red onion 1 cup diced red bell pepper 1 cup diced fennel bulb 1 cup diced zucchini 1 teaspoon dried oregano 3 ½ cups hot cooked penne. Separate cloves. Bake garlic head at 350 degrees for 1 hour. Combine the garlic pulp and broth in a medium saucepan. drained or other white beans 1 thyme sprig 1 rosemary sprig 1 cup coarsely chopped escarole ¼ teaspoon freshly ground pepper Remove the white papery skin from garlic head (do not peel or separate cloves). discard skins.Chapter 2: N-Z Chapter 2 N-Z TUSCAN VEGETABLE SOUP WITH WHITE BEANS & FENNEL 4 servings Source: Vegetable Soup Greats 1 whole garlic clove 3 cups vegetable broth.

and simmer 5 minutes or until vegetables are tender. add onions and 1/4 teaspoon of the salt. SHORBA YAVRON (ASSORTED VEGETABLE SOUP) 1 servings Source: Vegetable Soup Greats 3 tablespoons corn oil 2 large onions. beaten 2 tablespoons fresh flat-leaf parsley. cut into 1-" cubes 2 ribs celery w/leaves. Remove from heat. bring to a boil. potato. chopped ½ teaspoon salt. Serve hot. beans. pasta. Serves 4 to 6.Vegetable Soup Greats Add chopped onion. and cinnamon and bring to a boil. Discard thyme and rosemary sprigs. Add the broth mixture. and rosemary sprig. and oregano. (My Afghan cook believes salt will hasten frying as onions change color. is ideal for summer dining or vegetarians any times. 2. celery. Reduce heat.) Add the water. saute 2 minutes. covered. zucchini. Sprinkle w/parsley. dribble beaten egg into pan of soup in a circular motion. or to taste 4 cups water 2 medium potatoes. bell pepper. sliced ¼ teaspoon pepper ¼ teaspoon ground cinnamon 1 egg. Heat oil in a soup pan. full of flavor. pepper. for 30 minutes. When ready to serve. stir in escarole and pepper. and stir-fry over moderate heat for 2 minutes. remaining salt. This is a simple soup. diced tomato. 31 . Simmer soup. thyme sprig. chopped There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. peeled and cut into 1-in cubes 2 large carrots. fennel.

diced 1 medium potato. Great with crackers. minced 2 scallions.Chapter 2: N-Z SPINACH DIP 2 servings Source: Vegetable Soup Greats 1 package Knorr vegetable soup 1 cup sour cream 1 cup mayonnaise 1 package frozen chopped spinach (cooked and drained) Mix all ingredients the night before using. minced matzo balls 32 . drained and chopped ½ teaspoon cumin 2 cups cauliflower. Refrigerate overnight. You can serve it inside a hollowed out loaf of bread for something a little more fancy. steamed 1 tablespoon dill. diced 6 cups water 2 vegetable bouillon cubes 1 handful celery leaves 1 cup tomatoes. finely chopped 2 medium celery stalks. fresh. shredded 1 cup peas. SPRING VEGETABLE SOUP WITH MATZO BALLS 8 servings Source: Vegetable Soup Greats 2 tablespoons safflower oil 1 large onion. chopped salt and pepper 1 cup lettuce. peeled and diced 2 medium carrots. pumpernickel bread etc.

chopped 4 large garlic cloves. or water 1 28 oz ca crushed tomatoes 4 cups water or stock 1 green bell pepper. Bring to a boil. Add more water if needed. up to 2 4 cups cooked brown rice 33 . minced ½ cup red wine. and ground cumin ¼ teaspoon black pepper and cayenne pepper 1 cup diced zucchini 1 15 oz ca black beans. Add cauliflower and continue to simmer for 10 minutes more. Simmer for 10 to 15 minutes. Remove from heat and let soup cool. paprika. cover and simmer for 15 minutes. stock. carrots. dried thyme.Vegetable Soup Greats Heat oil in a large soup pot. Season to taste. diced 2 cups sliced okra 2 teaspoons finely minced fresh ginger (don't omit ginger) 1 teaspoon dried oregano. tomatoes and cumin. bouillon cubes. Add onion and celery and saut? over moderate heat until golden. heat soup and add remaining ingredients. reduce heat. Add potato. diced 2 stalks celery. celery leaves. with liquid 1 tablespoon soy sauce. water. Just before serving. SPICY VEGETABLE SOUP WITH BLACK BEANS 4 servings Source: Vegetable Soup Greats 1 medium onion. Refrigerate overnight to develop flavor. Serve with 3 to 4 matzo balls per bowl.

cover and cook until the zucchini is just tender. Remover pan from heat. simmer for 15 minutes. bring just to the boiling point. Drain. Add soy sauce to taste. Add the diced zucchini and the black beans with their liquid. peeled ½ cup Potato. Add tomatoes. celery. and let stand for 1 hour. about 10 minutes. carrot. water. sliced. Cover and cook over medium 34 . Over medium heat. sliced 16 ounces Can Italian tomatoes including liquid 2 cups Cabbage. finely minced fresh 2 teaspoons Dried basil. Add chicken broth. ginger. sliced with peel 1 tablespoon Corn oil ½ cup Onion. SUNDAY ITALIAN VEGETABLE SOUP 6 servings Source: Vegetable Soup Greats ½ cup Dry navy beans Water 4 cups Chicken broth ¾ cups Carrot. crumbled ¼ teaspoon Salt ¼ teaspoon Ground pepper. sliced thinly 1 cup Zucchini. and potato. green pepper. and seasonings. sliced ½ cup Celery. cover. okra. freshly Cover navy beans with water in a large pot. (garbanzo beans) drained canned ½ cup Rotini or other pasta uncooked 1 tablespoon Parsly.Chapter 2: N-Z Braise the onion and garlic in wine until onion is soft. sliced ½ cup Chick peas. Serve over cooked brown rice.

combine remaining ingredients. stock. Add to soup and heat. Add onion and all remaining ingredients to soup pot. and seasonings. peeled & diced 2 x Med stalks celery. In a measuring cup.Vegetable Soup Greats heat until vegetables are almost tender. opt. place potatoes. chopped 2 x Med carrots. Stir in broccoli florets. grated cheese. and process till smooth. Return pureed soup mixture to pan. steam the broccoli florets. transfer it and broth to food processor. chopped 1 x Sm onion. minced 2 cups Vegetable stock ¼ teaspoon Black pepper ½ teaspoon Thyme 1 ds Nutmeg 3 cups Broccoli florets 1 cup Milk 1 x Egg yolk. celery. garlic. about 10 minutes. dash of paprika. Cook 15 minutes or until pasta is cooked. lightly beaten 1 tablespoon Soy sauce GARNISH: minced fresh parsley. Bring to a boil. carrots. lower heat. (The potatoes must be fully cooked to thicken the soup properly. PUREED VEGETABLE SOUP WITH BROCCOLI FLORETS 4 servings Source: Vegetable Soup Greats 2 x Potatoes. onion. and simmer until vegetables are very tender.) While the soup is simmering. sliced almonds. or finely diced sweet red peppers. cover. Serve hot. do not allow mixture to boil. about 35 minutes. In Dutch oven or 4-5 qt saucepan. chopped (1/4 cup) 1 x Clove garlic. minced fresh chives. Heat oil in a small skillet and saute onion until tender. Top each serving with garnish if 35 . When the simmered vegetables are tender.

(green giant brand*).substitute 2 cups steamed chopped carrots. and garlic salt. (1-2 cans) 16 ounces tomatoes. Bring to a boil. san francisco blend ¼ teaspoon garlic salt ¼ teaspoon red pepper flakes. blend of broccoli water chestnuts. basil. MY OPTIONAL ADDITION: 36 . frozen. or 2 cups steamed SAN FRANCISCO VEGETABLE SOUP OVER ANGEL HAIR PASTA 6 servings Source: Vegetable Soup Greats ***GARNISH*** 1 tablespoon fresh parsley. canned. chopped 2 tablespoons parmesan cheese. frozen green beans.Chapter 2: N-Z desired. crushed 2 teaspoons basil leaves. cut Cook angel hair pasta to desired doneness. red pepper. and cook until thoroughly heated. combine beef broth. squash. red pepper flakes. cover and simmer for 7 to 8 minutes until vegetables are crisp tender. Stir in pureed tomatoes. In large saucepan. grated 8 ounces angel hair pasta ***THE SOUP*** 10 ¾ ounces beef broth. chopped 1 cup green beans. keep warm. pureed 10 ounces frozen vegetables. frozen vegetable mixture. dried or 1 cup fresh basil. reduce heat. undrained. Drain. Variations: .

Cooked And Cut Up 10 ounces Broccoli Spears. broccoli. Large 2 tablespoons . and pepper. * 2 cups Milk 2 cups Chicken. 5 minutes or until thickened. 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Stir in chicken. Grated ⅛ teaspoon Pepper Pastry For Single Crust Pie 1 Egg Yolk. ** Cook broccoli spears according to directions on package and drain. If desired. stirring constantly. Bring up to boil again. and cook for 5 minutes. then add the vegetables and proceed to step 3.Vegetable Soup Greats Modify step 2: Add sliced chunks of raw chicken breast to the soup and add all ingredients except for vegetables. cheese. Turn into a lightly greased 1 quart round casserole or souffle dish. 37 . Author Note: To serve: Divide pasta into six bowls. OLD-FASHIONED CHICKEN POT PIE 4 servings Source: Vegetable Soup Greats 3 tablespoons Butter Or arine 3 tablespoons Flour. +++ +++ Preheat oven to 425℉ In large saucepan. Vegetable Soup Mix. With rolling pin. then simmer. arrange over casserole. Chopped 1 Env. ladle hot soup over pasta. roll pastry into a 9-inch circle. Frozen. Unbleached ¼ cup Green Onion. ** ¼ cup Parmeasan Cheese. stirring constantly. Bring just to the boiling point. Top with parmesan cheese and parsley.Water * Use Lipton's Vegetable Recipe Soup Mix in this recipe. garnish with fresh basil. melt butter and cook flour with green onion over medium heat.

Cut beans into 2-inch lengths. thin-skinned potatoes. carrots. onion. Cover and stir occasionally until onion is limp. cumin. cover. 3. 38 . With the tip of a sharp knive make small slits in pastry. ends trimmed ⅓ cup crumbled cotija or feta cheese ½ cup nonfat or reduced-fat sour cream Crisp corn tortilla strips Salt and pepper 1. 2. and bring to boiling over high heat. then flute the edges. 4. green beans. When boiling. Cut potatoes into 1/2-inch cubes. and oregano. Add chili. OAXACAN RED CHILI VEGETABLE SOUP 1 servings Source: Vegetable Soup Greats 5 ½ quarts fat-skimmed chicken or vegetable broth 1 onion. Add carrots and potatoes to pan. pressed 5 ½ tablespoons ground dried New Mexico chilies. Add remaining broth. trim off excess pastry.to 5-quart pan over medium-high heat. Bake for minutes or until crust is golden. peeled ½ lb.Chapter 2: N-Z Press pastry around edge of casserole to seal. chopped 1 clove garlic. cut carrots diagonally into about 1/4-inch-thick slices. and garlic. or ¼ teaspoon cayenne ½ teaspoon ground cumin ½ teaspoon dried oregano ½ lb. reduce heat to medium-low and simmer 10 minutes. Brush pastry with egg yolk beaten with water. cover. combine 1/4 cup broth. Meanwhile. 5 to 6 minutes. stir about 30 seconds. scrubbed ½ lb. In a 4.

Vegetable Soup Greats 5. Set aside. peeled. chopped 1 tablespoon minced garlic 3 large celery stalks. Season ribs with salt and pepper to taste. which contain spices. and when boiling. salt. 6. diced 1 bay leaf 1 ½ teaspoons dried thyme 6 cups beef broth 6 cups water 1 can diced tomatoes . reduce heat to medium-low. Simmer until vegetables are tender to bite. to taste 2 large onions. They are 100% chili. Turn heat to high. sour cream. peeled. sear ribs in batches. add beans. Ladle into bowls. cut 2" pieces 1 teaspoon coarse salt Freshly-ground black pepper. peeled. unlike most chili powder blends. and pepper to taste.(14 1/2 oz). diced 1 rutabaga. tortilla strips. Add cheese. uncover. 39 . NOTES: Mild dried California or slightly hotter New Mexico chilies are ground and sold as chili powder. diced 1 large baking potato. MAKES: 6 servings OLD-FASHIONED BEEF AND VEGETABLE SOUP 8 servings Source: Vegetable Soup Greats 2 tablespoons olive oil 4 lbs. When oil is hot. 5 to 7 minutes. beef short ribs. with juice Heat oil in large stewpot over medium-high heat. diced 1 large celery root.

Add celery. Serve hot in warm soup bowls. then refrigerate overnight or up to 3 days. Stir until mixed. To thicken the soup. to thicken as desired. about 5 minutes. thyme. until meat is falling off bones. It freezes well. (Can be frozen up to 1 month. stirring often. If it's too thick. Comments: Be sure to make this soup at least a day ahead to let the fat congeal on the surface so it can be easily removed and discarded. until it's just as you like it. Simmer. rutabaga. broth. until hot and fragrant. Also. remove meat from ribs. Cool. Add onions and garlic. then reduce heat and simmer. uncovered. Remove bay leaf. partially covered. Bring to boil. bay leaf. potato. Taste and adjust seasoning. Use hands to shred meat. celery root.) Reheat over medium-high heat.Chapter 2: N-Z Keep about 2 tablespoons fat in pot. about 2 1/2 hours. Stir into soup. water and tomatoes with juice. Cook. simply add water. PASTA PLACE CURRIED VEGETABLE SOUP 1 servings Source: Vegetable Soup Greats 2 ½ cups half and half 2 cups water or chicken stock 2 cloves garlic ½ medium onion 40 . the flavor improves tremendously as it stands. Skim and discard solid fat. simmer it. trim away fat and cartilage (there will be more waste than meat). Use tongs to transfer ribs to plate. uncovered. When cool enough to handle. stirring often.

chopped 1 cup carrot. cauliflower. (1 to 2) 2 teaspoons salt Pepper Combine cream and water in stock pot. cored and cut up 1 zucchini. Add garlic. onion. Remove from heat and cool few minutes. Bring to boil. mushrooms and potato. Stir in curry powder. cored and cut up ½ sweet red pepper. PASTA VEGETABLE SOUP 10 servings Source: Vegetable Soup Greats 6 cups water. cover and simmer 30 to 40 minutes. peeled 1 tablespoon curry powder. Reduce heat. divided 1 cup onion. peppers. Puree in blender until smooth. frozen 1 6 oz can tomato paste 1 cup macaroni. undrained/crushed 1 9 oz pkg green beans.Vegetable Soup Greats ½ green pepper. salt and pepper to taste. Makes 8 servings. sliced 1 tablespoon brown sugar. zucchini. broccoli. crushed 8 cans chicken broth 1 28 oz can whole tomatoes. cut up ½ cup broccoli florets ½ cup cauliflower florets 1 cup mushrooms ½ baking potato. uncooked 1 cup parmesan cheese 41 . cored and cut up ½ sweet yellow pepper. sliced 1 cup celery. packed ½ teaspoon basil ½ teaspoon marjoram ½ teaspoon oregano ½ teaspoon thyme ½ teaspoon black pepper 3 cloves garlic.

pepper. Ladle into soup bowls. tomatoes. and cook an additional 8 minutes. garlic. chopped. Stir in soup and wine or water and simmer for 15 minutes. Stir in macaroni. sliced (3 1/2oz) 295 g can Campbell's Condensed Hearty Vegetable Soup 150 red wine or water (1/4pt) ½ teaspoon salt parsley. chopped 100 g mushrooms. chicken broth. add the oil and stir-fry chicken for 5 minutes. onion. bring to a boil. combine 4 cups water. basil. brown sugar. and tomato paste then bring to a boil. 42 . celery. thyme. this is the easier and just as tasty version. marjoram. oregano. to garnish Heat a large frying pan. reduce heat. QUICK CHICKEN IN RED WINE 4 servings Source: Vegetable Soup Greats 15 vegetable oil (1Tbsp) 4 chicken breasts. Sprinkle with parsley. Add vegetables and stir-fry another 5 minutes. Comments: This is truly Coq au vin in a flash. top with Parmesan cheese. cubed 1 onion. and simmer 45 minutes. rice or pasta. Serve with new potatoes. stirring occasionally. Cover.Chapter 2: N-Z In a large sauce pan. carrot. beans. Add remaining 2 cups water.

Stir in next ten ingredients. simmer 30 minutes. Serve with Parmesan cheese. Reduce heat. Vegetable Soup Mix 6 ounces Frozen Crab Meat * ½ cup Sour Cream or Plain Yogurt 3 tablespoons Plain Dry Bread Crumbs 1 tablespoon Snipped Fresh Dill ** 3 x Dashes Hot Pepper Sauce ⅛ teaspoon Pepper 2 tablespoons Butter Or Margarine. drain. STUFFED MUSHROOMS WITH CRABMEAT 4 servings Source: Vegetable Soup Greats 12 Large Mushrooms 1 Env. Melted 43 . Bring to a boil. heat through. Prepare spaghetti according to package directions. (16-oz) vegetables 4 cups v-8 cocktail juice 4 cups water 2 tablespoons beef flavor instant bouillon 1 teaspoon basil leaves 1 teaspoon marjoram leaves 1 teaspoon salt ½ teaspoon onion salt ½ teaspoon pepper ¼ teaspoon garlic powder ½ lbpackage spaghetti broken into thirds and uncooked grated parmesan cheese opt In dutch oven. drain. ground beef 1 package frozen mixed soup. Refrigerate or freeze leftovers. Add to soup mixture.Vegetable Soup Greats QUICK VEGETABLE SOUP 1 servings Source: Vegetable Soup Greats 1 lb. brown ground beef.

arrange mushroom caps. then brush with butter. and pepper. Cook. Boil gently. Return to a boil. Add chicken broth and water or turkey stock.VEGETABLE SOUP 1 servings Source: Vegetable Soup Greats 1 tablespoon butter or olive oil 2 onions. chopped 2 crushed garlic cloves 20 ounces chicken broth 2 ½ cups water. for 10 min. uncovered. or 5 cups turkey stock ½ teaspoon poultry seasoning 1 cup small or medium egg noodles 1 kg frozen mixed vegetables 2 cups leftover turkey. Add frozen vegetables and turkey. combine chopped mushroom stems. Preheat oven to 350℉ Remove and finely chop mushroom stems. crabmeat. On lightly greased baking sheet. Bake 15 minutes or until tender.Chapter 2: N-Z * Crabmeat is to be thawed and squeezed dry. hot pepper sauce. stirring often. sour cream or plain yougurt. dill. Makes about 12 appetizers. stirring often. Set aside. Cover and simmer just until hot. stuff with crabmeat mixture. and poultry seasoning. Cover and refrigerate. Bring to a boil over high heat. MAKE AHEAD DIRECTIONS. Stir in noodles. for 5 min. vegetable recipe soup mix. ** Substitution: 1 t Dried Dill Weed. bite sized Melt butter in a large saucepan set over medium heat. 44 . brush with butter then bake as above. then reduce heat to medium. Add onions and garlic. bread crumbs. Simply prepare and stuff as above. about 2 to 3 min. TURKEY . In medium bowl. To serve. Mushrooms can be partially prepared up to 1 day ahead.

diced ½ lb. chopped 1 celery stalk.Vegetable Soup Greats VEGETABLE SOUP 6 servings Source: Vegetable Soup Greats ⅔ cups sliced celery ½ cup diced onion 2 garlic cloves. as needed 1 onion. chopped Nonstick cooking spray 2 tomatoes. 45 . thinly sliced 2 teaspoons salt 2 baking potatoes. then reduce heat and simmer 10 minutes. peeled. Drain. cut up Shredded basil. green beans. Makes about 7 cups of soup. mushrooms. VEGETABLE SOUP 12 servings Source: Vegetable Soup Greats 1 cup dried white beans Water. sliced ½ lb. Bring to boil. then reduce the heat and simmer until the vegetables are tender. cored and diced ½ small cabbage head. chopped 1 carrot. (optional) Bring white beans and water to cover to boil in saucepan. minced 3 cups fat free broth 1 ½ cups diced green cabbage ½ cup green beans 1 tablespoon tomato paste ½ teaspoon basil ¼ teaspoon oregano ¼ teaspoon salt ½ cup zucchini Place all the ingredients in a large pot.

Add beans. add the onions. sliced thin 2 Carrots. about 5 minutes. washed. if at any time the vegetables begin to stick to the bottom of the pan before they become tender. Season to taste with salt and pepper. Cover and simmer for 5 minutes or until tender. Simmer. to taste Freshly-ground black pepper. Add green beans during last 15 minutes. add some water. Divide the soup base into 2 containers and freeze until you are ready 46 . cabbage and salt. Add potatoes and mushrooms during last 45 minutes of cooking. 12 cups water. (optional) 3 qt Water Salt. When hot. bring to a boil and simmer uncovered for 15 minutes or until the vegetables are tender. Add the tomatoes.(to 2). finely diced 1 Leek . saffron and water.Chapter 2: N-Z Saute onion. leeks. about 2 hours. finely sliced 1 Celery stalk. carrots and celery. celery and carrot in soup pot sprayed with nonstick cooking spray. VEGETABLE SOUP BASE 8 servings Source: Vegetable Soup Greats ¼ cup Olive oil 1 Onion. to taste In a large saucepan heat the olive oil. tomatoes. Garnish with basil. covered. finely chopped 2 cups Chopped canned plum tomatoes ½ teaspoon Saffron.

parboiled tender ¼ cup Canned pimientos. VEGETABLE SOUP WITH ADDITIONS 4 servings Source: Vegetable Soup Greats 4 servings Vegetable Soup Base 2 Boiling potatoes. drained and dried 2 small Garlic cloves. to taste Freshly-ground black pepper. to taste Freshly-ground black pepper. to taste Bring Vegetable Soup Base to a simmer (if there does not appear to be enough liquid in which to simmer all of the additional vegetables.Vegetable Soup Greats to use. pressed or minced ½ cup (packed) Basil leaves 2 tablespoons Tomato paste ⅓ cup Olive oil ½ cup Parmesan cheese Salt. to taste Freshly-ground black pepper. to taste === PISTOU ADDITION === 4 small Garlic cloves. and cut into 1/2" dice (or 1 cup drained canned white beans) 1 cup Seeded diced zucchini ½ cup Pasta like orzo or broken up vermicelli or spaghetti Salt. to thicken Salt. 47 . to taste === ROUILLE ADDITION === 1 small Green bell pepper. minced ⅓ cup Olive oil Fresh or dried bread crumbs. peeled. then add some water). This recipe yields 8 servings.

This recipe yields 4 servings. quartered 1 large parsnip. For the Pistou: In a food processor puree all the ingredients until smooth. cover and simmer for 10 to 15 minutes or until all the ingredients are tender. For the Rouille: Puree the parboiled pepper. quartered 1 large onion. Add enough breadcrumbs so that "rouille" holds its shape. VEGETABLE SOUP WITH MATZO BALLS 10 servings Source: Vegetable Soup Greats 6 ½ cups Basic Vegetable Stock 4 cups coarsely chopped green cabbage 2 cups chopped tomato 1 ½ cups diced turnip 1 cup chopped green bell pepper 1 cup diagonally sliced celery 1 cup sliced carrot ¾ teaspoon salt ¼ teaspoon pepper ⅔ cup chopped green onions ⅔ cup chopped fresh parsley Matzo Balls BASIC VEGETABLE STOCK: 14 cups water 1 cup coarsely chopped celery leaves ½ cup coarsely chopped fresh parsley ¼ teaspoon black peppercorns 3 large carrots. season to taste with salt and pepper. zucchini and pasta. pimientos. garlic and olive oil until thick. Serve as is or with pistou or rouille. melted 3 eggs. quartered 3 large stalks celery. lightly beaten 1 cup unsalted matzo meal ¾ teaspoon salt 2 quarts water 48 . quartered 1 bay leaf MATZO BALLS: ¼ cup water 3 tablespoons margarine.Chapter 2: N-Z Add potatoes or white beans.

Partially cover. With floured hands. INSTRUCTIONS FOR Basic Vegetable Stock: Combine all the ingredients in an 8-quart Dutch oven or stock pot. stir well. Yield: 2-1/2 quarts (serving size: 1 cup). reduce heat. add matzo balls. discard solids. Strain into a large bowl. and bring to a boil. and simmer 30 minutes. Cover and chill 1 hour. top with green onions. Combine the first 3 ingredients in a bowl. ladle into individual bowls. Bring 2 quarts water to a boil in a Dutch oven. and simmer 2 hours. Remove balls with a slotted spoon. NOTES : To serve. parsley. bring to a boil. Cover. VEGETABLE/OATMEAL BREAD 16 servings Source: Vegetable Soup Greats 1 package Yeast 1 cup Rolled oats. and simmer 30 minutes or until vegetables are tender. reduce heat. Add matzo meal and salt.Vegetable Soup Greats Combine first 9 ingredients in a large Dutch oven. reduce heat. whirred in blen 3 cups Bread flour 1 tablespoon Sugar 1 teaspoon Salt 1 tablespoon Soft butter 1 ¾ cups Warm water 1 package Knorr spring vegetable soup 49 . shape mixture into 30 (1-inch) balls. Yield: 30 Matzo Balls (serving size: 3 Matzo Balls). Yield: 10 servings (serving size 1 cup soup and 3 Matzo Balls). Cover and chill. Cover. discard cooking liquid. and Matzo Balls.

Chapter 2: N-Z For soup mix. Put all ingredients in MB in the order listed. Select White Bread and push "start" VARIATION: Buy all the new Lipton's Dry Soup Mix packages.blended to powder. They've got somme super ones and any will work but this Knorr stuff is the best. 50 ....

49 breast halves. 39.water. frozen. 41 9 oz pkg green beans. 20 (7 fl. 23 beef broth. 17 and 1" of green left. 36 ***the soup***. 48 basil. 21. 23 51 . 23 bread flour. 48 basic vegetable stock:. 20 (2oz) butter. 25 15 oz ca black beans. 10 boiling potatoes. 41. 3. 20 (3 1/2oz) cheddar. 45 basil leaves. 10 14 oz can. 21.Vegetable Soup Greats °°°°° Index . 2 black pepper. 3 black. 6 broccoli. 36. 41 black pepper and. 18.. 43 bay leaf.oz) water. 37 broth soup. 33 black pepper to taste. 1. 48 bay leaves. 43 bouillon granules. 41 broccoli spears. 13 28 oz ca crushed tomatoes. 36 bacon bones. 23. 18 boiling chickens. 35. 32 (don't omit ginger). 7 (16-oz). 45 baking powder. 5. 37 === pistou addition ===.. 1 (cooked and drained). 5 base. 48 bloody mix (or spicy. 4 bn broccoli. 13 6 lb roasting chicken. 2. 29. 41 32 oz can chicken stock. 47 ***garnish***. 20 (1 cn) tomato juice. 33 (or 1 cup drained. 47 bouillon. 33 16 oz can diced tomato. 39 beef flavor instant. 4 all-purpose flour. 22 black peppercorns. 4. 47 (packed) basil leaves. 13 6 oz can tomato paste. 36 broccoli florets. 39 beef stew meat. 47 active dry yeast. 41 baking potatoes. 10. 41 (1 1/4lb) potatoes. 22. 36 -dried thyme. 43 (1lb) minced beef. 47 basic vegetable stock. 16. 2 angel hair pasta. 10 -fresh thyme leaves. 26 beef bouillon. 35. 36. 43 beef short ribs. 41 . 1. 4. 1 baking potato. 47 === rouille addition ===. 33 28 oz can whole tomatoes. 20 (8 cups) water.

27. 2 celery seed. 18 chicken vegetable soup --. 26. 34 can red kidney beans. 5. 24. 19 can tomato sauce. 41 52 . 30 canned or cooked fava beans. 41 celery ribs. 29 can italian tomatoes. 11 celery ribs cut into. 32 cauliflower florets. 27 cans chicken broth. 41 carrot. 45. 44 cumin. 14 chopped onions. 11 chicken bouillon cubes. 8 chopped dill. 22 chopped red onion. 4. 48 chopped onion. 34 cracked black pepper to taste.Index brown sugar. 18. 31. 38 cayenne pepper. 41 bunch green onions. 4. 13 coarsely chopped celery leaves. sliced. 41. 46 chopped carrots. 18 coarse salt. 1. 27. 21 corn oil. 33 corn kernels. 30 chopped tomato.). 19. 8 chopped celery. 4. 26 cheese. 38 crumbs. 21. 1. 48 cold water. 46 carrots cut into 1/4 x. 20 chick peas. 19 chili powder. 16. 4. 4 chopped green onions. 2 chopped flat-leaf parsley. 44 chicken necks. 3. 2 cauliflower. 43 butter or olive oil. 8 cloves garlic. 42 can condensed beef broth. 27 chopped fresh parsley. 28 canned cannellini beans. 22. 11. 47 canned white beans). 27 coarsely chopped celery. 22 canned pimientos. 34. 13. 7. 48 coarsely chopped green cabbage. 34 can campbell's condensed. 34 carrots. 33 celery. 7. 22. 29. 18 celery stalk. 12 chicken stock or.. 44 cabbage. 37 butter or margarine. 34. 28 can reduced-sodium. 39 coarsely chopped. 45 carrot. 46 celery stalks. 16 cn creamed corn or. 31 chopped canned plum tomatoes. 8. 15. 48 chopped whole fresh tomatoes. 24. 13 crisp corn tortilla strips. 11. 19 chopped. 47 crushed garlic cloves. 13 chips. 38. 29. 38 crumbled cotija or feta cheese. 34 chicken. 3. 37 chicken backs and wings. 12 butter.. 8 chicken stock. 4. 24 can southwest-style. 13 chipotles in adobo sauce. 27. 41 cayenne. 32 curry powder. 26. 28 chinese cabbage. 48 chopped green onion tops. 48 chopped fresh tomatoes. 18 butter or arine. 9. 47 canned whole peeled tomatoes. 13. 41 cn (about 14 1/2 oz. 10 cooked brown rice. 20. 48 coarsely chopped escarole. 42 chicken broth. 9. 4. 22 chopped green bell pepper. 30 coarsely chopped fresh parsley. 7. 11 chicken breasts.

17 finely chopped onion. 36 fresh cilantro. 37 eggs. 11. 37 freeze-dried beef. 18 dried.. 28 frozen crab meat *. 38 dried parsley. 24 cut into 1/2" dice. 27. 25 frozen corn niblets. 15 dried oregano. 43 garlic salt. 23 extra virgin olive oil. 11. 30 diced tomato. 15. 26 garlic. 4. 46. 6. 11. 39 dried white beans. 18 fresh flat-leaf parsley. 23. 7. 2 cut in 1" pieces. 4. 33 dill. 26 fresh or dried bread. 30 diced tomatoes . 24. 27. 48 diced zucchini. 15 frozen lima beans. 25 egg yolk. 5 finely minced fresh ginger. 44 frozen vegetables. 38 fine chop cooked vegetables. 45 diced red bell pepper. 34 dry rice. 43 envelopes vegetable beef. 9 fat-free chicken broth. 35 egg. 31 fresh ginger root. 37. 30 diced green cabbage. 33 flavored. 27 ds nutmeg. 36 garbanzo beans. 23 dried thyme. 8 dry sherry. 22 fresh mushrooms. 45 diced onion. 30. 23 fresh basil. 23 flour. 23 freeze-dried green beans. 34 dried chickpeas. 22. 23 freeze-dried corn. 22 fresh lime juice. 25. 20 fat free spring. 47 cut into 1/2" pieces. 29. 30. 48 env.Vegetable Soup Greats cut. 47. 14. 4 frozen mixed vegetables. 7 fresh lemon juice. 47 fresh parsley. 47. 31 egg noodles. 40 garlic cloves. 21. 25 fat free broth. 24. 13 cut into 1-inch chunks. vegetable soup mix. 45 garlic peeled and. 18. 24. 38. 17 fat-skimmed chicken or vegetable broth. 45 dry bay leaf. 30 freshly-ground black pepper. 45 fat free hearty. 23 freeze-dried carrots.(14 1/2 oz). 43 frozen large lima beans. 12 dried basil. 19 fresh mint leaves. 27. 2 garlic powder. 39 freshly-ground black pepper. 28 53 .. 5. 36 freshly ground pepper. 16 dairy sour cream. 29. 16 dry navy beans. 33. 28. 12. 29 dry white wine. 36 grated cheddar cheese. 13. 27 cut into thin. 19 fresh corn kernels. 32 dill seed. 39 diced turnip. 12 fresh ground pepper. 47 frozen corn. 11 dried marjoram. 48 diced fennel bulb. 23 freeze-dried peas. 11. 28 diagonally sliced celery.

11. 32. 11. 5 lg leeks. 32 head cabbage. 48 leek .(to 2). 22 large carrots. 39 large parsnip. 12 medium potato. 12 medium zucchini. 42 honey. 48 marjoram. 15 mushroom liquid. 34 half and half. 37 green onions. 18 md tomatoes. 43 ground cinnamon. 33 large mushrooms. 18 long grain rice. 31. 18. 10 md zucchini. 32 medium potatoes. 41 marjoram leaves. 32 medium ground beef. 28 mozzarella cheese. 3. 39 mix. 11 inch cubes. 24 med. 10 md red potatoes. 6 medium yukon gold potatoes. 24 med. 39 large garlic cloves. 3 julienne strips. 49 large baking potato. 21 md yellow onions. 48 large celery root. 43 large onion. 36. 38 ground pepper. 44 lettuce. 18 light cream. 32 lg eggs. 22 ground dried new mexico chilies. potato. 38 ground cumin seeds. 12 54 . 34 instant minced onion. carrot. 48 mayonnaise. 5. 24 med. 4. 43 matzo balls. 24 medium carrots. 17 mexican chili powder. 23 into thirds and uncooked.. 33. 18 md sweet potatoes. 9 macaroni. 30 hot water. 31 medium tomato. 24 melted arine. 48 large stalks celery. 41 ground beef. 1 md carrots. 32 md (about 150g) onion. 2 knorr spring vegetable soup. 29. 48 matzo balls:. 11. 38. 41 margarine. 31 ground cumin.. 25 medium onion. 31. 29. 8. 4 hot cooked penne. 25 milk. 24 green pepper. part skim milk. 43 green beans. 15 including liquid. 24 medium carrot. 40 medium onions coarsely. 28. 6 grated parmesan cheese opt. 39 large carrot. 39 large celery stalks. 33 green onion. 10 lg onion. 40 handful celery leaves. 45 green bell pepper. 37 minced garlic. 1 md (about 240g) carrots. 2 just tender. 18 meaty ham hocks. 46 leftover turkey.. 35. 45.Index grated parmesan cheese. 26 italian seasoning. onion. 3 hearty vegetable soup. 32 medium celery stalks. 5. 13 medium parsnips. 32. 48 large onions. 43 italian herbs.

27 parsley. 20. 8. 43. 45 oil. 26 parsly. 24 poultry seasoning. 25 red onions. 6 package knorr vegetable soup. 36 red potatoes. 48. 4. 18 peeled and cubed. 7. 12. 39. 8 package yeast. 19 rolled oats. 32 saffron. 42. 30 ound lean. 44 or. md. 2 onion. 24. 8. 25. 42. 47 oregano. 10. 29. 8 or spaghetti. 42 parsley flakes. 42. 15. 46. 1 peas. 23. 25. 46 salsa verde. 37 parmesan cheese. 49 packages shiitake mushrooms. 2 onion. 11. 47 pasta shells. 38 salt or to taste. 29 parsley. 23 pastry for single crust pie. 49 package frozen chopped. 9 red pepper flakes. 37. 28 nonfat or reduced-fat sour cream. 49 salt and fresh ground. 6 pasta. 18. 45. 32. 41. 4. 34. 15. 41. 46. 18. 21 red pepper. 32 package lipton tomato. 47 parmigiano-reggiano rind. 37 pearl barley. 47 parmeasan cheese. 19 salt. 21. 3. 47 on 2 inch julienne. 22. 31 roasted chicken. 47. 3. 38 nonstick cooking spray.. 4. 15. 45. 39 safflower oil. 41. 47. 41. 48. 34 part-skim mozzarella cheese. 41. 31. 16 red cayenne pepper. 27. 3. 30 rotini or other pasta. 43. 32 package frozen mixed soup. 38. 46 onion salt. 13. 48 plain dry bread crumbs. 29. 24 or any leftover. 9. 28 package mixed vegetables.. 47 quick-cooking oatmeal. 43 package knorr vegetable. 32 55 . 44 powdered milk.Vegetable Soup Greats mushrooms. 12 paprika. 18 olive oil. 34 potatoes. 34. 36. 32 peeled. 5. 8. 15 other white beans. 22 salt and pepper. 47.. 7 red bell pepper. 25. 12. 11. 45 orzo. 30 package. 41. 15 red wine. 7 parboiled tender. 47. 33 red wine or water (1/4pt). 43 onion skin on studded. 30 or 2 chicken breasts. 3. 10. 17 scallions. 1. 4. 2 salt and freshly ground. 7 salt to taste. 34 rutabaga. 18 pressed or minced. 31. 43. 2. 20 pepper. 24. 26 pasta like orzo or broken. 15. 30. 45 nacho chips. 21. 49 rosemary sprig. 15. 4. 9. 18. 7. 45. fresh. 24 parsley flakes or. 26. 15 ozs uncooked. 43 potato. 42 ribs celery w/leaves. 28. 26 onions.

27 sprinkle of pepper. 17 stalk celery. 28 vegetable stock. 35. 9 strips. 27 small garlic cloves. 49 sun-dried tomatoes. 9. 48 up celery. 44 uncooked. 26. 22 sweet red pepper. 47 tomatoes. 43 soy sauce. 47 tomato crystals. 47 small leeks roots trimmed. 19 skinless boneless chicken. 15 unsalted butter. 45 small carrots. 41 tabasco. 2 shredded basil. 23 thin-skinned potatoes. 33 sm head celery. 13 sliced celery. 2 sugar. 5 tamari soy sauce. 45 tomatoes w/juice. 44 small pasta shells. 32 vegetable broth. 9. 43 soba noodles. 14 vegetable oil (1tbsp). 32 spinach. 47 servings vegetable soup. 42 vegetable soup. 21 small white potatoes. 47 servings white corn tortilla. 7 uncooked noodles. 24 stalks celery. 41 thyme sprig. 21. 41 sweet yellow pepper. 16 up vermicelli. protein. 10 sprigs thyme.. 22. 27 tomato juice or v-8 juice. 1 stock. 13. 24 tabasco pepper sauce. 32 sour cream or plain yogurt. 10 unsalted matzo meal. 16 v-8 cocktail juice. 27 small fennel bulb. 33.Index seeded diced zucchini. 15 small celeriac. 4 tomato paste. 2 small or medium egg noodles. 36. 3. 45 sliced okra. 19 shaped pasta cooked until. fresh. 47 small green bell pepper. 12 short ribs of beef. 20.. 33 sticks celery. 8 tomato juice). 34 uncooked giblets. 13 soft butter. 8 undrained and chopped.. 26 sprig fresh parsley. 35 spaghetti broken. 47 up water. 16 strips well washed. 27 snipped fresh dill **. 4 textured veg. 46. 12 sweet hungarian paprika. 38 thyme. 47. 6 sour cream. 47. 49 soup mix. 1 sprig fresh thyme. 43 spinach. 18. 45 shredded monterey jack. 14 vegetable oil. 26 turkey stock. 23 tomato juice. 30 vegetable cooking spray. 27 small escarole head. 47 small garlic cloves. 2 sherry. 32.. 48 sliced carrots. 10 small cabbage head. 29. 45. 6 sliced carrot. 12 tart apple. 18. 43 vegetable bouillon cubes. 30 to taste. 35 56 . 1 sprigs fresh thyme. 13.

41. 15. 18. 46. 45 zucchini. 30 whole tomatoes. 2. 43 warm water. 18 yellow onions. 49 water. 35 x potatoes. 29. 28. 48 water chestnuts. 35 x sm onion. 6. 6 whole black peppercorns. 36 water or chicken stock. 45. 26. 48. 48. 21. 10 whole garlic clove. 23. 27 zucchini. 35 x dashes hot pepper sauce. 18 white mushroom caps. 33 wheat germ. 39. 12. 24.Vegetable Soup Greats vegetables. 24. 4. md. 25. 32. 35 x med stalks celery. 19. 2 x 2" julienn. 44. 40 water or stock. 43. 2 white rice. 43 x egg yolk. 2 x clove garlic. 24. 34. 31. 15 with. 35 yeast. 26 57 . 35 x med carrots. 34. 41.

You're Reading a Free Preview

Download
scribd