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Old 11-16-09, 09:24 AM   #1
UnsafeAlpine
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Soup Recipes?

I'm in dire need of good soup recipes. <3 2 Ride eats high sodium canned soup for lunch and I'd like to make a big batch of soup on Sundays so she can take that to work instead.

Here are the requirements. Vegetarian would be nice so that I could eat it or at least sample it and it cannot contain citrus or shellfish.

Any ideas would be greatly appreciated. Thanks Foo!
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Old 11-16-09, 09:47 AM   #2
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Make something you like, and put it in the blender. Instant soup.
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Old 11-16-09, 09:53 AM   #3
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Here's some:

I made this last night. Ease up on the cinnamon tho. The cinnamon swamps the taste.
http://blog.fatfreevegan.com/2007/11...kale-soup.html

http://caloriecount.about.com/pattys...recipe-r261817

http://caloriecount.about.com/lentil...recipe-r278972

http://caloriecount.about.com/squash...recipe-r266391

All are vegan and fat free
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Old 11-16-09, 12:35 PM   #4
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If doing veggie - Start with sauting diced carrots, celery and onion in a stock pot. Add cans of diced tomatoes, add water to cover and simmer for about 30 minutes. Add in whatever such as cabbage, green beans, pasta, peas whatever. I personally don't add salt since my intake is limited but you can along with other spices such as rosemary, oregano, thyme etc. Really easy to whip this up without much effort.

Another one I like is mushroom soup but you need dairy (butter;milk). Saute mushrooms (a nice blend is good) with some onion, in butter, not oil. Once the mushrooms are cooked through add alitlee water and simmer. The water will cook down and then add cream (for a full fat recipe) or what I do, non-fat mile and alittle cornstarch. Or if you add potatoes to the mushrooms, the potatoes will naturally thicken the broth.

There is also the famous Cabbage Soup Diet Recipe:

Cabbage Soup Recipe
6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
1 bunch celery
1/2 head cabbage
1 package Onion Soup Mix
1 or 2 cubes bouillon (optional)
1 48 oz. can V8
Juice (optional)
Season to taste (salt, pepper, parsley, curry, garlic powder, etc).
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Last edited by Pamestique; 11-16-09 at 12:41 PM.
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Old 11-16-09, 12:49 PM   #5
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My wife makes an awesome taco soup. I will have to get here recipe and post it.
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Old 11-16-09, 12:54 PM   #6
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Squash Soup - (What my son and I had for lunch today.)

Decent sized Butternut squash.
Decent sized Acorn squash.

Cut each in half (long-wise for butternut, through the middle for acorn), scoop out seeds, place each - cut side down on a baking pan/dish drizzled with olive oil. Either dry bake them, or add enough water to come up about 1", for about 1hr in a 350 oven. (This can be done ahead and refrigerate/freeze til needed.) Flesh should be really soft when pierced with a fork.

Scoop squash into a bowl (for acorn, I just chop into chunks, skin and all).

Heat broth (chicken or veggie) with water in a large pot (about 1qt each).

Use a blender, put half the squash and several laddles of broth and *whirrrr* til smooth. Repeat with remaining squash. Put all of the pureed squash in to the pot and stir well.

From this point you can get creative.
Adding salt, pepper, thyme and basil gives it a mild European flavor.
Add ground cumin, tumeric, garlic and paprika heads a bit north African.
You can also mix in a bit of half n half / whipping cream (though adds more calories and isn't strictly vegan)

Today we sautéed some ground lamb with cumin, tumeric, garlic and onions and used it as a topping. Not really a full serving of meat, just some extra flavor.

When all said and done, this soup freezes really well.
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Old 11-16-09, 12:59 PM   #7
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Black beans + one small jar of pimentos + one small jar of Goya Recaito, more cumin than you think you should use, a small pinch of cinnamon, one bottle of Mexican beer.

Put it all in a pot, heat, eat.
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Old 11-16-09, 01:19 PM   #8
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Since I eat vegan about 75% of the days in any given month, here's one of my staples:

I call it Lydia Soup, after the Italian Cooking Show lady.


It starts with EVOO in the bottom of a sauce pan or larger pot for more, and proceeds as follows, in general:

Fresh garlic, thin sliced, sauteed in the oil. A couple of cloves or more.

1 large onion, chopped, sauteed in the oil.

I like to add a few shallots, sliced or chopped.

Now and then I'll add a whole green pepper, chopped.

Crushed red pepper, also sauteed in the oil.

Any other spice you like

S&P to taste.

1 can garbanzo beans, drained

Some frozen corn

Some frozen peas

Any other beans or veggie you like

1 can whole peeled tomatos, drained, but save the liquid.


Optional -- some grain. I use quinoa and/or wild rice and/or some kind of pasta

OK, so you have your onions, garlic, shallots, spices sauteeing. When the onions seem cooked, turn up the heat and start tossing your beans and veggies.

I kind of stir fry the mix to get the flavored olive oil and spices distributed evenly, and to get the veggies & beans hot.

Then I add the tomatos, and some of the liquid from teh can if the soup needs some liquid.

At this point, I cover it and simmer until the tomatoes start to break apart, and the other veggies have released some of thier juices to make a broth.

When I'm just about ready to eat it, I add the grain (quinoa, rice or pasta) and cook until it's done.

Or not. Sometimes I leave out the grain stuff and eat it over pasta or rice.


I usually make enough to have for lunch or dinner a few days during the week.
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Old 11-16-09, 01:22 PM   #9
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The best soups are made over the course of the whole day.

My mom thinks this means boiling it all day after dumping everything into the pot in the morning. Nope. What this means is to add things during the cooking so that they are tender when the whole batch is finished cooking.

For veggie soups, roast your veggies, then puree them, then add them to the soup base. (Or you can use a stick blender after adding them to the base.) Spices and seasonings are added at every level or addition of new ingredients. Simmer until the flavors are melded.

Squash (butternut and acorn are good but so are pumpkin and spaghetti)
Tomato (Try various types along with green ones too)
Std Veggie (Carrots, onions, celery, etc)
Broccoli
Egg drop (yes I know it's not totally vegetarian) and other oriental soups (hot & spicy for ex).
French Onion (don't forget the crouton)

I used to know someone who made a pepper soup that was "different" but good. I never did get the recipe for that though. Oh, and don't forget the oriental noodles like Udon. They make a great salad with veggie bits, ginger, spices, and some sesame oil/rice wine vinegar for those days when soup isn't the thing.
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Old 11-16-09, 02:17 PM   #10
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LIVING IN SIIIIINNNNNN with soup.
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Old 11-16-09, 02:22 PM   #11
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LIVING IN SIIIIINNNNNN with soup.
at the Holiday Inn?


And OP...fresh tomato soup with a dollop of Sour Cream (if you can eat that) is to die for and very easy to make. peel tomatoes...decide, boil till mush, and blend. Add cream if you like cream of tomato soup. Salt and pepper to taste.
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Old 11-16-09, 05:18 PM   #12
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This weekend I made some killer beef stew in a slow cooker. Any other kind of soup, I make from a can.
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Old 11-16-09, 05:29 PM   #13
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This weekend I made some killer beef stew in a slow cooker. Any other kind of soup, I make from a can.
Beef stew... not soup and not vegetarian. Personally I love a good beef stew!
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Old 11-16-09, 05:36 PM   #14
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Dave's Quickie Chicken Noodle Soup:

2 cans Chicken broth
1 or 2 small cans chicken breast.
small onion chopped up
one carrot chopped up
1 can of mushrooms drained (optional)
1 big handful of Mrs. Weiss Kluski style noodles.

Cook it all but noodles until onions soften.
Toss in noodles and continue to cook until noodles are at your desired consistency. Firm or Mushy.

Enjoy.
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