Recipe: Soup and Stew Recipes (6)
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Soup and Stew Recipes - 2000-11-13 (6)
Kelly~WA (05:04:41) :
Creamy Root Vegetable Soup with Oats
1/2 cut old-fashioned rolled oats
1/2 teaspoon dried rosemary, crumbled
3 small parsnips, peeled and cut into -inch cubes
3 large carrots, peeled and cut into -inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
1/2 medium rutabaga, peeled and cut into -inch cubes
2 teaspoons sea salt
Bring 1-1/4 cups water to a boil in a medium saucepan. Add the oats, reduce the heat to low, and simmer until tender and thickened, 15 to 20 minutes. Remove from the heat and cool.. Puree in a food processor or blender with the rosemary until smooth and creamy, about 30 seconds. Set aside.
Place 4-1/2 cups cold water, the parsnips, carrots, turnips and rutabaga in a large pot and bring to boil. Reduce the heat to low, cover, and simmer until the vegetables are tender but not mushy, about 20 minutes.
Stir in the pureed oatmeal and salt. Serve
[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]
Kelly~WA (05:04:08) :
Butternut-Black Bean Soup
8 to 10 servings
2 cups black beans, sorted, rinsed well, and drained
2 tablespoons canola or corn oil
1 medium onion, chopped
2 teaspoons sea salt
4 garlic cloves, minced
2 large butternut squash (2 to 2-1/2 pounds each) peeled and cut into to 1-inch cubes (5 to 6 cups)
2 teaspoons tamari
Freshly milled black pepper
Sour cream (optional)
Chopped fresh cilantro (optional)
Place the beans in a pot with enough cold water to cover by a few inches and bring to a boil. Boil for 3 to 5 minutes. Remove from the heat, cover, and let stand for 1 hour. (Alternately, if you have the time and foresight, you can soak the beans at room temperature for at least four hours or overnight.) Rinse the beans thoroughly.
Heat the oil in a large pot over medium-high heat. Add the onion and salt and saut , stirring occasionally, until the onion is almost translucent, about five minutes. Add the garlic and sauce until the onion is very soft, about five minutes more.
Stir in 7 cups water, the squash, the beans and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the beans are tender, but not mushy, about 1 hour.
Remove 1 cup of the beans and vegetables and at least 1 cup of the broth and puree in a blender or food processor. Return the puree to the pot. (If you want thicker soup, puree more of the beans and vegetables.) Add the tamari and pepper to taste and simmer for five minutes more.
Divide the soup among individual bowls, garnish each with a dollop of sour cream and a sprinkling of cilantro, if desired. Serve.
[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]
Judy/AZ (04:26:55) :
BEEF BARLEY SOUP
2 pounds beef short ribs with bones
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1-1/2 teaspoon salt
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley
In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. remove ribs; cool. Skim fat. Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts)
calliope,.NY (02:41:16) :
CALLIOPE'S WHITE BEAN and BLACK OLIVE "SOUP" with PASTA
The proportions I will give you here will make this dish more of a stew-like density, but you may make adjustments if you want it to come as more of a soup.
*Also, here is a wonderful tip I came across recently...from where, I cannot remember...but if you use it, watch your salt additions carefully!
Ask your cheese shop to save you the rinds from some REAL Parmegiano-Reggiano cheese and simmer them in the "soup", fishing them out at the end. The resulting flavor is "deeper" and nuttier than just sprinkling on the grated stuff afterwards, though you may wish to still do so as well.
1-bag Great Northern or Navy Pea beans soaked, and simmered with 2 bay leaves till done, in just enough water that you will have some "bean liquor" to use in the dish, rather than drain the beans....remembering that if you need to add more during the cooking process, that it is hot,... NOT COLD water, as that makes the beans burst! Also remember NEVER to salt beans while cooking as it toughens them. Set them aside to be added at the end.
olive oil
1-very large yellow or white onion, chopped
garlic, chopped...as much as you like
2-large carrots, chopped
2-ribs of celery, sliced or,
1-rib celery and some chopped fennel (anise) bulb
1-head escarole, blanched/cooked for about 10 minutes and drained or...
spinach or Swiss chard.
1-large can tomatoes in juice or in puree if you want it more tomato-y
2-cans water
1-small can chicken broth
1-cup chopped black olives, or more to taste
1-cup small pasta of choice that will be cooked in the broths
juice of 1 large lemon
1/2-1-cup dry red wine
1-Tbsp. brown sugar
thyme, marjoram, rosemary and red pepper flakes, salt and pepper, to taste
*a few rinds of Parmegiano-Reggiano cheese
more chopped fresh garlic and/or scallions and parsley added at the end.
In the olive oil, saute the onions, garlic, carrots, celery and red pepper flakes with a bit of salt and black pepper till just tender. Add the tomatoes, water and broth bring to a boil and reduce heat to simmer adding the herbs, if dry, and cheese rinds. Simmer about 20 minutes to 1/2 hour. Bring back to the boil and gradually add the pasta, reduce to simmer again and cook till pasta is barely done. Add the wine, lemon juice, sugar, olives, cooked greens and beans with their liquid and heat through. Fish out the cheese rinds, add the additional fresh garlic or scallions and parsley. Serve.
Served with a green salad with fruit in it...I like apples, grapes and blueberries...yes!, blueberries...then dressed with a balsamic vinaigrette and some nice crusty, chewy Italian bread....this makes a great and complete meal.
*Note...feel free to add your choice of meats or sausages to this, if you like.
calliope,.NY (02:39:52) :
CALLIOPE'S SMOKED APPLE BISQUE
I found the basic concept for this soup..but then in looking at it, made, so many changes, that I feel at this point, I can call it my own! We tend to like our soups thick, more like a loose stew. Reduce ingredients if you don't. The suggestions for what to serve it with, are mine as well...you make your own choices...enjoy!
6-Cortland or Granny Smith apples, peeled, halved and cored
3-leeks, white part only, cleaned and chopped
2-large red..or yellow..onions, chopped
3-ribs celery
1/2-head Chinese cabbage, sliced..or cabbage of your choice
1-bulb garlic, roasted
1-2 cloves garlic,raw, chopped
1/2-stick butter
1-large can chicken stock you may need more, enhanced with 2 bay leaves and 1/2 tsp. dried thyme
1/2-1 tsp. pulverized caraway seed
1-large stick of cinnamon
1/4 tsp. cloves
salt, pepper
1/4 cup brandy
***optional...1-pint heavy cream, scalded
1-2 tsp. liquid smoke...be careful, its potent!
1-cup toasted walnuts, coarsely chopped
fresh chopped parsley, if you wish
*some lemon juice, if it seems too sweet*
Place the apples flat side down on a jellyroll pan and roast in a 350 oven for an hour, brushing with melted butter about 3 times.
Roast the garlic bulb wrapped in foil, at the same time.
In remaining butter, some salt and pepper in a stock pot, saute, onions, leeks and celery, near the end, end the caraway seed. Add chicken stock, bay, thyme and cinnamon stick. Bring to a boil and simmer about 15 min. When apples are done, add them, the sliced cabbage and roasted garlic and simmer another 7 min.. Then add, brandy, scalded cream, cloves, chopped walnuts, liquid smoke and minced raw garlic. Adjust the salt and pepper. Turn off heat, Serve, or let cool and put away. SERVING IDEAS;
Try serving this with turkey Kielbasa, cooked, sliced and dusted with brown sugar, a slice of pumpernickel bread with melted cheddar on top and either some cucumbers, sliced with a dollop of sour cream, salt and pepper...or celery ribs, stuffed with cream cheese and dusted with paprika. Or perhaps you would prefer a sandwich made with thinly sliced turkey "ham" and cheddar , filled with chopped scallions, drizzled inside with Nance's Sharp and Creamy mustard, or your choice, mustard...and then grilled....my mouth is watering just writing this all down! ENJOY!
***optional...you could also put in turnips and/or potatoes if you
wish...all good cooks..."do their own thing"....as they
should.***
calliope,.NY (02:38:22) :
CALLIOPE'S BOISTEROUS BLACK BEAN SOUP
As with most soups and sauces...this will be much better the next day!
1-lb. bag dried black beans, picked over and rinsed, then soaked overnight
.....*optional*....1-2 small cans chicken stock, as well as water, for cooking the beans.
***It is very important that beans NOT be cooked with salt, as it toughens their skin and they will not become tender. Also, that you not add any cold liquid of any kind to the beans once they begin to cook, as it will cause them to burst.***
2-very large yellow onions, chopped
6-8 minced cloves of garlic...or to your taste
3-large carrots, chopped
1-green pepper, chopped
2-ribs of celery, chopped
2-3 jalapeno peppers, sliced thin
*if you like the flavor, but not the heat, or just some heat...open them first and remove all the ribs and seeds for no heat, or leave some in for some heat....but
remember to handle them very carefully...washing thoroughly, immediately after handling with plenty of soap and water!
1-large can of crushed tomatoes in juice
1-box frozen corn
2-whole Bay leaves
1/2-tsp. dry thyme
5-dashes, ground cloves
1-1/2 tsp.-bruised cumin seed
1-tsp. ground coriander
1-large handful of fresh cilantro, finely minced
1/2-cup orange juice
1/2-cup Ocean Spray Cranberry/Raspberry juice
2-4 TBSP. dry Sherry
2-TBSP. lemon or lime juice
salt and pepper
Rinse the soaked beans again and add enough fresh water to cover them by 2 inches...then watch water level as you simmer them. Cook the beans in the water, ONLY as directed, until tender.(this could take anywhere from 1-2 hours, depending on the age of the beans).
In a second large pot, saute in the oil of your choice; onion, all but 2 of the garlic
cloves, green pepper, jalapeno pepper, carrots, celery, cumin seed, ground coriander, bay leaf and thyme......................till onions are translucent.
Add tomatoes and chicken stock. Bring to a boil, reduce heat and simmer for 30 minutes. Add corn and simmer another 10 minutes. Then, all juices, sherry, clove, cilantro and last of the minced garlic and let simmer while you............
Add all the cooked beans to the pot and as much of their cooking liquid as you like for your desired thickness....pureeing some, if desired. Salt and fresh cracked black pepper.NOTE.....if you really want to get fancy and colorful, without adding more time and work......instead of preparing only the black beans, and from scratch, as dry............
Take 2 cans of black beans, 1-can of red kidneys and 1- can of chic peas, rinse them and use them all together in the soup. But this will change the cooking time and some of the method of preparation, due to the fact that the beans are already cooked, due to the canning process.
ALSO.....if you wish the soup to have a slightly thicker quality at the end...puree one or two ladles full, and add back to the pot.
SERVE.....with a dollop of sour cream or yogurt and some chopped scallions. Then
"sandwich" some grated cheddar or Monterey Jack cheese, more chopped scallions, and even some black olives, between two flour or corn tortillas and bake at 375, till cheese just melts. Cut in half, then in triangles, and serve with soup, along with some avocado slices drizzled with lemon or lime juice, salt and pepper.
Soup and Stew Recipes - 2000-11-13 (6)
Kelly~WA (05:04:41) :
Creamy Root Vegetable Soup with Oats
1/2 cut old-fashioned rolled oats
1/2 teaspoon dried rosemary, crumbled
3 small parsnips, peeled and cut into -inch cubes
3 large carrots, peeled and cut into -inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
1/2 medium rutabaga, peeled and cut into -inch cubes
2 teaspoons sea salt
Bring 1-1/4 cups water to a boil in a medium saucepan. Add the oats, reduce the heat to low, and simmer until tender and thickened, 15 to 20 minutes. Remove from the heat and cool.. Puree in a food processor or blender with the rosemary until smooth and creamy, about 30 seconds. Set aside.
Place 4-1/2 cups cold water, the parsnips, carrots, turnips and rutabaga in a large pot and bring to boil. Reduce the heat to low, cover, and simmer until the vegetables are tender but not mushy, about 20 minutes.
Stir in the pureed oatmeal and salt. Serve
[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]
Kelly~WA (05:04:08) :
Butternut-Black Bean Soup
8 to 10 servings
2 cups black beans, sorted, rinsed well, and drained
2 tablespoons canola or corn oil
1 medium onion, chopped
2 teaspoons sea salt
4 garlic cloves, minced
2 large butternut squash (2 to 2-1/2 pounds each) peeled and cut into to 1-inch cubes (5 to 6 cups)
2 teaspoons tamari
Freshly milled black pepper
Sour cream (optional)
Chopped fresh cilantro (optional)
Place the beans in a pot with enough cold water to cover by a few inches and bring to a boil. Boil for 3 to 5 minutes. Remove from the heat, cover, and let stand for 1 hour. (Alternately, if you have the time and foresight, you can soak the beans at room temperature for at least four hours or overnight.) Rinse the beans thoroughly.
Heat the oil in a large pot over medium-high heat. Add the onion and salt and saut , stirring occasionally, until the onion is almost translucent, about five minutes. Add the garlic and sauce until the onion is very soft, about five minutes more.
Stir in 7 cups water, the squash, the beans and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the beans are tender, but not mushy, about 1 hour.
Remove 1 cup of the beans and vegetables and at least 1 cup of the broth and puree in a blender or food processor. Return the puree to the pot. (If you want thicker soup, puree more of the beans and vegetables.) Add the tamari and pepper to taste and simmer for five minutes more.
Divide the soup among individual bowls, garnish each with a dollop of sour cream and a sprinkling of cilantro, if desired. Serve.
[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]
Judy/AZ (04:26:55) :
BEEF BARLEY SOUP
2 pounds beef short ribs with bones
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1-1/2 teaspoon salt
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley
In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. remove ribs; cool. Skim fat. Remove meat from bones and cut into bit-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts)
calliope,.NY (02:41:16) :
CALLIOPE'S WHITE BEAN and BLACK OLIVE "SOUP" with PASTA
The proportions I will give you here will make this dish more of a stew-like density, but you may make adjustments if you want it to come as more of a soup.
*Also, here is a wonderful tip I came across recently...from where, I cannot remember...but if you use it, watch your salt additions carefully!
Ask your cheese shop to save you the rinds from some REAL Parmegiano-Reggiano cheese and simmer them in the "soup", fishing them out at the end. The resulting flavor is "deeper" and nuttier than just sprinkling on the grated stuff afterwards, though you may wish to still do so as well.
1-bag Great Northern or Navy Pea beans soaked, and simmered with 2 bay leaves till done, in just enough water that you will have some "bean liquor" to use in the dish, rather than drain the beans....remembering that if you need to add more during the cooking process, that it is hot,... NOT COLD water, as that makes the beans burst! Also remember NEVER to salt beans while cooking as it toughens them. Set them aside to be added at the end.
olive oil
1-very large yellow or white onion, chopped
garlic, chopped...as much as you like
2-large carrots, chopped
2-ribs of celery, sliced or,
1-rib celery and some chopped fennel (anise) bulb
1-head escarole, blanched/cooked for about 10 minutes and drained or...
spinach or Swiss chard.
1-large can tomatoes in juice or in puree if you want it more tomato-y
2-cans water
1-small can chicken broth
1-cup chopped black olives, or more to taste
1-cup small pasta of choice that will be cooked in the broths
juice of 1 large lemon
1/2-1-cup dry red wine
1-Tbsp. brown sugar
thyme, marjoram, rosemary and red pepper flakes, salt and pepper, to taste
*a few rinds of Parmegiano-Reggiano cheese
more chopped fresh garlic and/or scallions and parsley added at the end.
In the olive oil, saute the onions, garlic, carrots, celery and red pepper flakes with a bit of salt and black pepper till just tender. Add the tomatoes, water and broth bring to a boil and reduce heat to simmer adding the herbs, if dry, and cheese rinds. Simmer about 20 minutes to 1/2 hour. Bring back to the boil and gradually add the pasta, reduce to simmer again and cook till pasta is barely done. Add the wine, lemon juice, sugar, olives, cooked greens and beans with their liquid and heat through. Fish out the cheese rinds, add the additional fresh garlic or scallions and parsley. Serve.
Served with a green salad with fruit in it...I like apples, grapes and blueberries...yes!, blueberries...then dressed with a balsamic vinaigrette and some nice crusty, chewy Italian bread....this makes a great and complete meal.
*Note...feel free to add your choice of meats or sausages to this, if you like.
calliope,.NY (02:39:52) :
CALLIOPE'S SMOKED APPLE BISQUE
I found the basic concept for this soup..but then in looking at it, made, so many changes, that I feel at this point, I can call it my own! We tend to like our soups thick, more like a loose stew. Reduce ingredients if you don't. The suggestions for what to serve it with, are mine as well...you make your own choices...enjoy!
6-Cortland or Granny Smith apples, peeled, halved and cored
3-leeks, white part only, cleaned and chopped
2-large red..or yellow..onions, chopped
3-ribs celery
1/2-head Chinese cabbage, sliced..or cabbage of your choice
1-bulb garlic, roasted
1-2 cloves garlic,raw, chopped
1/2-stick butter
1-large can chicken stock you may need more, enhanced with 2 bay leaves and 1/2 tsp. dried thyme
1/2-1 tsp. pulverized caraway seed
1-large stick of cinnamon
1/4 tsp. cloves
salt, pepper
1/4 cup brandy
***optional...1-pint heavy cream, scalded
1-2 tsp. liquid smoke...be careful, its potent!
1-cup toasted walnuts, coarsely chopped
fresh chopped parsley, if you wish
*some lemon juice, if it seems too sweet*
Place the apples flat side down on a jellyroll pan and roast in a 350 oven for an hour, brushing with melted butter about 3 times.
Roast the garlic bulb wrapped in foil, at the same time.
In remaining butter, some salt and pepper in a stock pot, saute, onions, leeks and celery, near the end, end the caraway seed. Add chicken stock, bay, thyme and cinnamon stick. Bring to a boil and simmer about 15 min. When apples are done, add them, the sliced cabbage and roasted garlic and simmer another 7 min.. Then add, brandy, scalded cream, cloves, chopped walnuts, liquid smoke and minced raw garlic. Adjust the salt and pepper. Turn off heat, Serve, or let cool and put away. SERVING IDEAS;
Try serving this with turkey Kielbasa, cooked, sliced and dusted with brown sugar, a slice of pumpernickel bread with melted cheddar on top and either some cucumbers, sliced with a dollop of sour cream, salt and pepper...or celery ribs, stuffed with cream cheese and dusted with paprika. Or perhaps you would prefer a sandwich made with thinly sliced turkey "ham" and cheddar , filled with chopped scallions, drizzled inside with Nance's Sharp and Creamy mustard, or your choice, mustard...and then grilled....my mouth is watering just writing this all down! ENJOY!
***optional...you could also put in turnips and/or potatoes if you
wish...all good cooks..."do their own thing"....as they
should.***
calliope,.NY (02:38:22) :
CALLIOPE'S BOISTEROUS BLACK BEAN SOUP
As with most soups and sauces...this will be much better the next day!
1-lb. bag dried black beans, picked over and rinsed, then soaked overnight
.....*optional*....1-2 small cans chicken stock, as well as water, for cooking the beans.
***It is very important that beans NOT be cooked with salt, as it toughens their skin and they will not become tender. Also, that you not add any cold liquid of any kind to the beans once they begin to cook, as it will cause them to burst.***
2-very large yellow onions, chopped
6-8 minced cloves of garlic...or to your taste
3-large carrots, chopped
1-green pepper, chopped
2-ribs of celery, chopped
2-3 jalapeno peppers, sliced thin
*if you like the flavor, but not the heat, or just some heat...open them first and remove all the ribs and seeds for no heat, or leave some in for some heat....but
remember to handle them very carefully...washing thoroughly, immediately after handling with plenty of soap and water!
1-large can of crushed tomatoes in juice
1-box frozen corn
2-whole Bay leaves
1/2-tsp. dry thyme
5-dashes, ground cloves
1-1/2 tsp.-bruised cumin seed
1-tsp. ground coriander
1-large handful of fresh cilantro, finely minced
1/2-cup orange juice
1/2-cup Ocean Spray Cranberry/Raspberry juice
2-4 TBSP. dry Sherry
2-TBSP. lemon or lime juice
salt and pepper
Rinse the soaked beans again and add enough fresh water to cover them by 2 inches...then watch water level as you simmer them. Cook the beans in the water, ONLY as directed, until tender.(this could take anywhere from 1-2 hours, depending on the age of the beans).
In a second large pot, saute in the oil of your choice; onion, all but 2 of the garlic
cloves, green pepper, jalapeno pepper, carrots, celery, cumin seed, ground coriander, bay leaf and thyme......................till onions are translucent.
Add tomatoes and chicken stock. Bring to a boil, reduce heat and simmer for 30 minutes. Add corn and simmer another 10 minutes. Then, all juices, sherry, clove, cilantro and last of the minced garlic and let simmer while you............
Add all the cooked beans to the pot and as much of their cooking liquid as you like for your desired thickness....pureeing some, if desired. Salt and fresh cracked black pepper.NOTE.....if you really want to get fancy and colorful, without adding more time and work......instead of preparing only the black beans, and from scratch, as dry............
Take 2 cans of black beans, 1-can of red kidneys and 1- can of chic peas, rinse them and use them all together in the soup. But this will change the cooking time and some of the method of preparation, due to the fact that the beans are already cooked, due to the canning process.
ALSO.....if you wish the soup to have a slightly thicker quality at the end...puree one or two ladles full, and add back to the pot.
SERVE.....with a dollop of sour cream or yogurt and some chopped scallions. Then
"sandwich" some grated cheddar or Monterey Jack cheese, more chopped scallions, and even some black olives, between two flour or corn tortillas and bake at 375, till cheese just melts. Cut in half, then in triangles, and serve with soup, along with some avocado slices drizzled with lemon or lime juice, salt and pepper.
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