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Vegetable Stock Stock and Broth Vegan Broth DIY Cup Ramen
5 Easy Instant Soup Cups Instant Noodle in a Jar Pho in a Jar
Cold Miso Soup Miso Soup with Tofu Miso Soup Miso Ramen Chickpea Miso
Ramen in the Forest Miso Paste
Wonton Soup
Vietnamese Pho Bo Pho Pho
Italian Wedding Soup
Mexican Street Corn Soup
Chinese Hot and Sour Soup
Sweet Corn Soup
French Onion Soup
Cheddar and Beer Soup
Saute in butter: 1/2 C chopped onion, 1 chopped celery stalk, chopped carrot, garlic.
Dust with 1/c C flour and stir 3O minutes.
Slowly add 2 C chicken stock and cook 3 minutes.
Slowly add 2 C milk then 12 oz beer (not dark). Cook until foam subsides and then thickens.
Add 3 C grated cheddar cheese, 1 T sugar, S/P and hot sauce optional.
Serve with Baguette slices that have been brushed with olive oil and toated in oven.
Asian Vegetable Noodle Soup3 C Water, 15oz Vegetable broth, 12oz Tofu, cut into 1/2-inch cubes, 1 Carrot, cut into 1/4-inch dice, 2 T Miso paste, 1 1/2 T Soy sauce, 2 Garlic crushed,2 C Broccoli florets,1 C Snow peas trimmed,1/2 C Mushrooms, 2 pkg Ramen noodles, 1/4 t Salt, 1 t Red pepper flakes
Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic in a large pot. Bring to a boil, cover and reduce heat. Simmer for 1 hour. Add broccoli, snow peas and mushrooms; simmer for 4 minutes, or until vegetables are tender-crisp.
Add ramen noodles (discard seasoning packets) and salt. Simmer for 3 minutes, stirring occasionally, or until noodles are done. Serve warm garnished with red pepper flakes. Makes 4 servings.
Beet Soup
12 cups beef stock (Vegetable Bullion Cubes), 4 med potatoes peeled and cubed. 2 plum tomatoes diced, 1/4 cup vegetable oil,1 lg onion diced, 2 med carrots diced, 1 green bell pepper diced, 1/4 cabbage sliced, 8 Roasted Beets diced, 1/4 cup fresh lemon juice, 6 prunes diced, 3 T tomato paste, 1 t sugar, S/P
Bring stock to a boil over high heat. Add potatoes and tomatoes, salt, reduce heat to medium, and simmer until potatoes are just soft, about 15 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Add onions, carrots, and peppers and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add cabbage and continue cooking, stirring occasionally, until cabbage wilts, 6–8 minutes.
Add vegetable mixture, beets, and lemon juice to stock in pot and simmer, stirring occasionally, for 5 minutes. Add prunes, tomato paste, sugar, and salt and pepper to taste and continue to simmer until prunes soften and begin to dissolve, about 10 minutes more.(Add beef) Simmer 15 minutes more. Remove pot from heat, add garlic, parsley, and dill, then set soup aside to rest for 15 minutes. Adjust seasonings. Serve with sour cream on side.
Carrot Ginger Soup
Sauté: 1t Ginger grated, 1/2C Leek slices Add: 1qt Stock, 4t Soy, S/P. Simmer 10 minutes. Add and simmer 20 minutes: 4 Carrots diced, 1C Celery,diced. Remove from heat and blender. Add 1T Orange Juice
Carrot and Star Anise
Saute 1 # cubed carrots in butter for 5 minutes. Simmer 2 C chicken stock and 1 C cream for about 50 minutes. Add 4 star anise pods and infuse for 20 minutes. Remove pods, puree in blender. S/P
Mushroom
Saute in butter and olive oil 2# mushrooms and 1/2 C shallots.
Dust with 5 T flour and 1 T Thyme. stir a bit.
Slowly add: 3 T sherry, then 4 1/2C Stock. S/P
Optional: Cream
Italian Egg Soup
Boil 3 C Chicken Stock
Whisk: 1 egg, 2 T Parmesan, 1 T Bread Crumbs, 2 T parsley, some garlic.
Stir into broth. Garnish with lemon zest or nutmeg
Matzo
Beat 1 min: 4 egg, salt, dill (or chives or parsley)
Stir in : 1/3+ C soda water
Fold in: 1 C Matzo meal, pepper, curry, ginger.
Chill 1 hour. Drop in Chicken Stock
Clear Celestial Soup
10 C Vegetable Stock, 2 T sesame oil, 1 oz fresh ginger, 3 chopped garlic, 3 scallions, 5 diced water chestnuts, 2 T soy
Gazpacho
Cucumbers, onion, 2 # tomatoes, 2 Garlics, 2 T parsley, 2/3 C olive oil, 2 lemons zest and juice,
paprika, S/P.
Puree and chill
Cheddar Cheese Soup
1/4 C Butter, 1/4 C Flour, 2-4 oz Evaporated Milk,1 C Beer, 2 t Worcestershire sauce,1/2 t Dry mustard, 1/4 T Cayenne pepper, 2 C Cheddar cheese
Toppings: crumbled cooked bacon, sliced green onions, croutons
Melt butter in large saucepan. Add flour; cook, stirring constantly, until bubbly. Add evaporated milk; bring to a boil, stirring constantly. Reduce heat; stir in beer, Worcestershire sauce, mustard and cayenne pepper. Simmer for 10 minutes. Remove from heat. Stir in cheese until melted. Season with salt. Makes 4 servings.
Cheeseburger Soup
1 1/2 C Water, 2 C Potatoes, cubed, 2 Carrots grated, 1 Onion chopped, 1 Garlic minced, 1 T Bouillon, 1/2 t Salt,1# Ground beef, cooked and drained (textured vegetable protein, marinaded), 2 1/2 C Milk, divided,3 T Flour, 8 oz American cheese cubed.
In a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir in cooked beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Top soup with crumbled bacon just before serving. Makes about 2 quarts or 6 to 8 servings.
Chilled Curried Pea Soup
Sauté: 1 onion Add and stir 1 more minute: 4Garlic, 1T Ginger, 2t Curry. Blender:2C Peas, thawed and 1/4C Sour Cream or Yogurt, and spices. Add: 1 1/2C Water
Chill. Garnish with yogurt and crushed peanuts
Italian Sausage Soup
1 pound Italian sausage,1 clove garlic minced,2 (14 ounce) cans beef broth, 1 (14.5 ounce) can Italian-style stewed tomatoes, 1 cup sliced carrots, 1 (14.5 ounce) can great Northern beans, undrained, 2 small zucchini cubed,2 cups spinach - packed, rinsed and torn, S/PBrown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Italian Wedding Soup
1 10-ounce) package frozen spinach,1 med onion diced, 4 stalks celery diced, 3 med carrots diced, 1 clove garlic minced,1/2 cup olive oil, 1/2 t celery salt,6 cups chicken stock
Meatball Ingredients:
1 pound lean ground beef,1 med onion minced,1 T S/P each, 1 T fresh parsley, 2 cloves garlic minced, 2 lg eggs beaten, 1 cup milk, 1/2 cup bread crumbs, 1 T oil
Rinse frozen spinach well, let drain until very dry, then chop. In a large skillet over moderate heat, saute the chopped onion, celery, carrots, and minced clove of garlic in olive oil. Season with celery salt. Place vegetables and chicken stock in a soup kettle and simmer for at least 1 hour. Prepare meatballs by combining the lean ground beef, minced onion, salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, and bread crumbs. Shape into 1-inch meatballs and brown in a skillet containing one tablespoon of olive oil until they are cooked through. Drain meatballs on paper towels as they brown. Add meatballs to the soup and boil gently for 20 minutes longer. Serve warm.
Miso Soup
6oz Tofu firm, 2T Soy, Ginger, 6C Vegi Stock, 3t White Miso (shiromiso), 3oz Enoki Mushrooms, 2T Scallions.
Press tofu by patting dry and wrapping in kitchen towel. Place heavy plate on top and let stand 20+ minutes. Cut into 1/4" cubes.Marinate tofu for 30 minutes with soy sauce. Grate 1" ginger roots and squeeze out 2 t juice. Simmer broth. Do not boil.
Whisk in miso and gingerroot juice. Place tofu in bowls, ladle miso broth over it.Garnish with mushrooms and scallions(I add Matzo Balls)
Baked Onion Cheese Soup
Sauté 25min: 3T Butter, 6 Onions. Add and cook 5 minutes: 1 Garlic clove.
Preheat 375 Add and Heat: 2/3C White Wine. Add and simmer 10 Min: 5C Water. In Ovenproof Tureen: Place 6 slices of break in bottom and cover with 1C Cheddar or Gruyere. Ladle half of soup over and repeat.Cover and bake 25 minutes
Potato Soup
4 russet potatoes diced, 1 carrot sliced,1 onion diced, 6 cups Chicken Stock (Vegetable Bullion), 8 T butter, 1/4 C flour, 2 C hot milk, 2 C grated sharp cheddar cheese, S/P
Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon, for 2 minutes. Stir in hot milk, 1/2 cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup.
Sweet Potato with Chipotle and Sage
Sauté: 2 onions then add 3 garlic, Add and simmer 30 min.2 Sweet Potatoes cubed, 6C Water, 1 Tart Apple, 1T Sage1, Chipotle chili in Adobe (can)
Puree above and return to pot. Salt
Cambodian Tomato Soup
Sauté: 1 Onion, 1 Chili Pepper, 1T Garlic,1T Ginger. Add: 28oz Diced Tomatoes, 1 Zucchini/squash diced and rind of Lime.Simmer 15 minutes. Add: 13oz Coconut milk (unsweet), Salt
Garnish with scallion
Tomato Soup
Saute: 1 Garlic, 1 Onion, 1 Celery, 1 Carrot. Add: 2T Whole Wheat Flour. Add: 28oz Chopped Tomatoes, 1 1/2C Cooked Rice, Salt, oregano and basil. Puree and add: 3 C Hot Milk, 1 T Butter
Tomato Soup 1 T olive oil,1 onion diced, 3 stalks celery diced, 1 carrot shredded, 4 tomatoes diced or 1 (14-ounce) can diced tomatoes,1 t dried basil, 3 cups of vegetable stock, S/P
Heat the oil in a large pot and sauté the onion, celery, and carrots until vegetables are tender. Add the tomatoes and basil. Simmer over low heat, stirring occasionally, until tomatoes are softened. Transfer the mixture to a blender or food processor and carefully blend until smooth. Return pureed mixture to cooking pot and combine with the stock. Simmer, uncovered, until soup is reduced to the desired consistency.
Vegetarian Chili12 oz. dried dark kidney beans, soaked overnight
12 oz. dried pinto beans, soaked overnight
Kosher salt, to taste
1/4 cup extra-virgin olive oil
12 cloves garlic, minced
3 dried chipotle chiles
2 bay leaves
2 large white onions, chopped
1 dried ancho chile
8 oz. button mushrooms, quartered
6 medium tomatoes, chopped
1 1/2 cups canned hominy, drained
1/2 cup tomato paste
2 tbsp. red wine vinegar
2 tsp. fresh thyme leaves
1 tsp. dried oregano
1 tsp. ground cumin
8 sun-dried tomatoes, chopped
3–6 naga jolokia or habanero chiles, slit lengthwise down one side
Freshly ground black pepper, to taste
Garnish: Sour cream, minced cilantro, and minced red onion
Put kidney beans and pinto beans into a large pot and cover with 3" water; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until beans are tender, about 1 hour. Season with salt; set pot aside. Heat oil in a 6-qt. pot over medium-high heat. Add garlic, chipotle chiles, bay leaves, onions, and ancho chile and cook, stirring often, until onions are golden, 12–15 minutes. Add mushrooms and cook, stirring often, until tender, about 8 minutes. Add tomatoes and cook, stirring, until they release their juices, about 5 minutes. Stir in reserved beans and their cooking liquid, along with hominy, tomato paste, vinegar, thyme, oregano, cumin, sun-dried tomatoes, and habaneros and season with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until chili thickens and flavors meld, about 1 hour. Serve chili topped with sour cream, cilantro, and red onions.
Soup StockLight
Boil 1 hour, strain out solids. Onion, carrot, sweet potato, white potato, garlic, 3 celery, 6C Water, Salt and Herb (Oregano, sage, basil, rosemary)Whisk in 1/2C nutritional yeast and 1T Miso
Dark
Boil 1 hour, strain out solids2 Onions, Carrot, 2 Potatoes, Garlic, 3 Celery, 6C Water, 1T Soy and Herbs (Oregano, sage, basil, rosemary)Whisk 1/4C Nutritional Yeast and 1T Dark Miso
Hearty
2 Onions, Carot, 2 White Potatoes, Garlic, 3 Celerys, 3/4C Lentils, 6C Water, Soy Sauce.Add 2 T butter or oilStrain.Add 2T Dark Miso and 1/4C Nuritional Yeast
Oven Roasted
Heat to 350Bake 1 hour: 3 Onions, 3 Carrots, 8 Celery, 2 Garlic.Drizzle with 3T Oil and 1/4C Soy Sauce. Transfer to soup pot and add 4C Water.Pour 2C Water in roasting pan and then pour into soup pot.Simmer 30 minutes.Cool and strain.
Things to add to stock:
Vegi Bouillon, Marmite, Tomato Paste, Marsala or sherry, 1T Honey/B Sugar, 1T Miso, 1t Molasses, 1T Pesto, Vinegar, nutmeg, Orange zest for Sweet Potatoes
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