Looking for veggie winter soop recipe?

[smallblueplanet]

Has anyone a good veggie minestrone soup recipe? Or a 'winter' veggie soup that has beans or pearl barley in it?

[shirlthegirl43]

Haven't made this but most of the stuff I have done from this website has been great!

Vegetarian/Vegan Bean and Barley soup

This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want - green beans, peas or corn would all work well. This recipe makes a more than generous amount, so plan on having some leftovers!

INGREDIENTS:
1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
any other vegetables desired, 1/2 cup each
2 tbsp oil or margarine
8 cups water or vegetable broth
1 cup barley, uncooked
1 cup pinto or white beans, pre-soaked if dry
1/3 cup tomato paste or crushed tomatoes
1/4 tsp salt
1/2 tsp pepper
1/4 tsp celery salt (optional)
1/2 tsp basil
1/2 tsp oregano or Italian spice mix
1/2 tsp thyme
1 tsp onion powder (optional)
2 large bay leaves
PREPARATION:
In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasioally, until barley is soft and somewhat fluffy.

Add more spices to taste and enjoy!

[serenity]

sure I have plenty of veggie soup recipies which I will dig out tomorow, however thinking we should have a veggie recipe thread as the doesn't seem to be one on here unless I have missed it?

[smallblueplanet]

I like to try recipes that are as authentic to their 'origin' as possible. (Obviously with the proviso that it has no 'dead animal/fish' content. )

I'm going to google (LJ started it!) for some minestrone recipes, but wondered if anyone had come across any veggie versions. If I find a good one I'll post it here too.

[Lesley Jay]

SBP take a look in the recipes on page 2 DDL has posted a Tuscan Bean Soup recipe.

[dexterdoglancashire]

SBP take a look in the recipes on page 2 DDL has posted a Tuscan Bean Soup recipe.

Thanks LJ! I know it's not a soup, but somewhere there is the carrot and squash casserole - guess you could liquidize that down as a soup. DDL

[smallblueplanet]

Thanks LJ, I remember now I had seen that. Its a bit tomatoey-sounding (as is the one above)? Dunno really, I don't like tomato soup.

[smallblueplanet]

Yeah DDL I just wondered if there were any 'real' recipes out there, we often make things up....but its not quite the same.

[dexterdoglancashire]

Yeah DDL I just wondered if there were any 'real' recipes out there, we often make things up....but its not quite the same.

SBP - I couldn't "follow" a recipe if my life depended upon it! I always change/add/amend something no matter what I do! It always turns out great though! DDL

[smallblueplanet]

Ribollita (Tuscan Vegetable and Bread Soup)

Ingredients

4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only, chopped
1 garlic clove, chopped
4 carrots, sliced into half-inch rounds
4 zucchini, sliced into half-inch rounds
One-quarter whole Savoy cabbage, shredded and chopped
1 bunch cavolo nero or kale
1 small bunch spinach, shredded and chopped
4 potatoes, peeled and cut into one-half inch cubes
1 cup green beans, cut into bite-size pieces
2 cups Tuscan white beans, one-half cup pureed and one-half cup whole
2 tablespoons coarse sea salt or kosher salt
4 tablespoons tomato paste
1 pound stale Italian bread, sliced

Method
Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to burn slightly. Add the garlic and sauté for 1 minute. Add all the remaining vegetables. Season with sea salt and stir to mix in the onions and leeks evenly. Cover and cook for 20 minutes or until the vegetables have reduced in volume by half. Stir again and cover with water to the top of the pot. The more water you add, the more broth you will have with the soup. Bring to a boil and then lower the heat. Add the tomato paste and stir to dissolve. Cover and cook the soup for 1 hour. Add the Tuscan beans.

This is the minestrone soup. The next day layer the soup in a deep baking dish with the stale bread and bake. Top with thinly sliced red onions before baking.

The next day, if there's any soup left over, reboil the soup, stirring well to break up the bread slices. The soup should be thick enough to eat with a fork! It's served with the traditional drizzle of extra virgin olive oil on top.


Tuscan cuisine is famous for giving new life to leftovers. This dish is a perfect example. An icon of Tuscan cuisine, ribollita literally means 'reboiled'. It's difficult to find an authentic ribolitta because it takes three days to prepare. Minestrone is made the first day and eaten as is. The second day the leftover soup is layered with thin slices of bread (or toasted bread rubbed with garlic) and baked with thin slices of red onion on top. The third day the leftovers are reboiled.

Recipes for minestrone vary from region to region, restaurant to restaurant and household to household. Most recipes are based upon regional produce. The most important ingredient in Tuscan minestrone is cavolo nero or a winter black cabbage. Its leaves range in color from dark green to almost black. Once grown only in Tuscany, enterprising farmers in California's Salinas Valley are now growing it along with Royal Rose radicchio. If you cannot find black cabbage, substitute kale, chard or use only Savoy cabbage.

(From: Judy Witts Francini www.divinacucina.com)

Wow! A three-day soup!!!

[mandyballantyne]

Hi SBP,

There are two threads on the season to taste soup reciepes and stew reciepes. Lots of good ideas just before Christmas and some really nice vegi ones. I put a few up which are vegan and DDL also put some really nice ones on.

Hope that helps, Mandy

[serenity]

lentil soup

Lentil soup


180g red lentils
900ml vegetable stock
2 tablespoons vegetable oil
1 large onion
2 cloves garlic
2.5 inch root ginger, grated
1 green chilli, deseeded and finely chopped
1 tbsp curry powder
150ml coconut milk
salt and pepper
handful fresh chopped coriander

rinse lentils and place in pan with vegetable stock. bring to boil then reduce heat and simmer for 15 minutes. Do not drain

meanwhile, heat oil in a frying pan, add onion, garlic, ginger, chilli and curry powder. Fry gently for 10 mins till soft. Stir in coconut milk and simmer gently for 5 minutes.

Add coconut mix to lentils and heat through gently for 5 minutes. Add fresh coriander before serving

good served with a warm naaan bread

[serenity]

leek and potato soup

4 leeks, cleaned and chopped finely
1 medium onion, chopped
2 potatoes, diced
1 oz butter
1 ltr vegetable stock
300 ml milk

melt the butter in a heavy based pan
add leeks onion and potato, stir to coat all vegetables in butter
add stock and milk and simmer for aprox 20 mins untill all vegetables are tender
once cooled puree till smooth. this is very nice garnished with chopped chives and a swirl of creme fresh or greek yoghurt

[shirlthegirl43]

Baked Potato Soup Recipe - sure you could make substitutions to turn it veggie.


1 medium bulb garlic, 1/4" cut off top
6 large baking potatoes (3 lbs.), rinsed, pierced once w/ fork
4 1/2 cups chicken broth
1/2 teaspoon ground pepper
Accompaniments: crumbled cooked turkey, bacon, shredded low-fat cheese, low-fat sour cream, minced scallions

Heat oven to 400°F. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, about 15 minutes. Unwrap garlic and squeeze pulp from bulb into a 4-quart pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook until hot, stirring occasionally. Meanwhile, cut remaining potatoes (with skin) in 3/4" pieces. Stir into soup and cook until heated through. Serve with some or all accompaniments

[shirley]

What is nice on top of leek and potato soup is chilli croutons. Cube some bread and drizzle with chilli oil. Put in oven to crisp up. Also a little grated cheese is nice on top of the soup.