In article <1993Jan3.034519.14761@emr1.emr.ca> davidson@ccrs.emr.ca (David Davidson) writes:
>I really enjoy making VERY hearty vegetable soups to fight off the
>ridiculous cold of an Ottawa January. I normally throw in everything
>I can find including a few things I cant spell. I would appreciate if
>anyone would post their favourite vegetable soup recipes, so I can
>modify my own.
Hi David,
Here are two of my favourites:
*** Best Split Pea Soup *** (this is very, very thick and wonderful in the
cold weather. Serve with buttered crusty bread)
3 cups dry green split peas
5 cups water
1 bay leaf
2 tsp salt Simmer, covered for 3-4 hours, then remove bay leaf
1 cup minced onion
3 cloves crushed garlic
1 cup minced celery
1 small, thinly-sliced potato
2 cups sliced carrots Saute in 2 tbs oil, then add to soup and continue simmering.
1/4 cup red wine
1/4 tsp dry mustard
1/4 tsp thyme
a few drops of sesame oil About 15 mins before serving, add these to soup
3 tbs vinegar
1 cup chopped tomatoes |
1/4 cup freshly-chopped parsley Add just before serving.
*** Minestrone ***
3 tbs olive oil
1 cup chopped onion
4-5 cloves crushed garlic
1 cup minced celery
1 cup cubed carrot
1 cup sliced zucchini
1 cup chopped green pepper
2 tsp salt
1/4 tsp black pepper
1 tsp oregano
1/2 cup fresh chopped parsley
1 tsp basil
2 cups tomato puree
3 1/2 cups water or stock
3 tbs red wine
1 1/2 cups cooked garbanzo beans (chick peas)
1/2 cup dry pasta
1 cup fresh chopped tomatoes
parmesan cheese
In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 tsp salt, carrot, celery. Mix well. Add oregano, black pepper and basil. Cover and cook over low heat 5 -8 minutes. Add zucchini, green pepper, stock, puree, cooked beans and wine. Cover, and simmer 15 mins.
Add tomatoes and remaining salt. Keep at lowest heat until 10 minutes before
you plan to serve. Then, heat the soup to boiling, add pasta and boil gently until pasta is tender. Serve immediately topped with parsley and parmesan.
