Chickpeas form part of the staple diet in the Balkans, where this soup originates. It is economical to make, and is a hearty and satisfying dish. It's an easy simple dish to make.
Serves 4-6
2-1/2 cups dry chickpeas, soaked overnight
4-1/2 cups of vegetable stock (I used Bouillon
veg stock as it is darker and richer than Vogue
veg stock)
3 large potatoes, cut into bite-size chunks
Just under 1/4 cup olive oil
8 0z spinach leaves
salt and ground pepper to taste
spicy vegan sausage (I used Tofurky Kielbasa and
fried it till nice and crispy brown and added to the
soup at the last minute so that it would retain the
crispiness and not get soggy. I'm not sure if it makes
a huge difference, but I think if not laying in broth
too long it will stay more tasty.)
NOTE: DO NOT ADD SALT & PEPPER UNTIL YOU TASTE
THE SOUP. I THINK THE SAUSAGE MAKES IT SALTY.
1. Drain the chickpeas and rinse under cold water. Place
in a large pan with the veggie stock. Bring to the boil
then reduce the heat and cook gently for about 1 hour.
(In the end, add more broth if you want more liquid.)
2. Add the potatoes and olive oil. Cook for 20 minutes
until the potatoes are tender.
3. Add the spinach and sliced, cooked sausage 5 mins
before the end of cooking. Serve.
Recipe from 400 Soups www.hermeshouse.com
Published 2005, 2008 www.annesspublishing.com
Showing posts with label SOUP. Show all posts
Showing posts with label SOUP. Show all posts
Thursday, October 28, 2010
OLD COUNTRY MUSHROOM, BEAN, AND BARLEY SOUP
Wow, it has been vitually impossible to find vegan recipes for German month. Luckily, I found a few hearty soups from Russian or Jewish heritage which I included in the German food. We ate lots of vegan hot dogs and sausage this month, which went very well with these types of soups/stews.
Mushroom barley soup is found in most Jewish homes and restaurants. This was the best I ever tasted.
Serves 6-8
2-3 tbsp small navy beans (haricot beans), soaked overnight
3-4 tbs green split peas
3-4 tbs yellow split peas
6-7 tbs pearl barley
1 onion chopped
2 carrots sliced
3 celery stalks, diced or sliced
1/2 large baking potato, peeled and cut into chunks
1/4 oz mixed flavorful mushrooms (I used half shitake
and half regular cremini white mushrooms)
5 garlic cloves, sliced
8 cups water
2 vegetable stock cubes or 2 tsps of veggie broth
(I used Vogue vegebase)
salt and pepper
3 tbs chopped fresh parsley for garnish (optional)
1. In a large pan, put the beans, green and yellow split
peas, pearl barley, onion, carrots, celery, potato,
mushrooms, garlic and water.
2. Bring the mixture to the boil, then reduce the heat,
cover and simmer gently for about 1-1/2 hrs, or until
the beans are tender.
3. Crumble the stock cubes or add the tsps of stock
into the soup and taste for seasoning. Ladle into
bowls, garnish with parsley and serve with rye or
pumpernickel bread.
PLEASE NOTE: DO NOT ADD THE STOCK CUBES UNTIL
THE END OF COOKING AS THE SALT WILL STOP THE
BEANS FROM BECOMING TENDER.
Recipe is from 400 Soups (http://www.hermeshouse.com/)
Published 2005, 2008 http://www.annesspublishing.com/
Mushroom barley soup is found in most Jewish homes and restaurants. This was the best I ever tasted.
Serves 6-8
2-3 tbsp small navy beans (haricot beans), soaked overnight
3-4 tbs green split peas
3-4 tbs yellow split peas
6-7 tbs pearl barley
1 onion chopped
2 carrots sliced
3 celery stalks, diced or sliced
1/2 large baking potato, peeled and cut into chunks
1/4 oz mixed flavorful mushrooms (I used half shitake
and half regular cremini white mushrooms)
5 garlic cloves, sliced
8 cups water
2 vegetable stock cubes or 2 tsps of veggie broth
(I used Vogue vegebase)
salt and pepper
3 tbs chopped fresh parsley for garnish (optional)
1. In a large pan, put the beans, green and yellow split
peas, pearl barley, onion, carrots, celery, potato,
mushrooms, garlic and water.
2. Bring the mixture to the boil, then reduce the heat,
cover and simmer gently for about 1-1/2 hrs, or until
the beans are tender.
3. Crumble the stock cubes or add the tsps of stock
into the soup and taste for seasoning. Ladle into
bowls, garnish with parsley and serve with rye or
pumpernickel bread.
PLEASE NOTE: DO NOT ADD THE STOCK CUBES UNTIL
THE END OF COOKING AS THE SALT WILL STOP THE
BEANS FROM BECOMING TENDER.
Recipe is from 400 Soups (http://www.hermeshouse.com/)
Published 2005, 2008 http://www.annesspublishing.com/
Tuesday, October 26, 2010
QUICK WHITE BEAN STEW WITH SWISS CHARD
This recipe is low in fat but high in protein. You can also use garbanzo beans or flat gigante beans: the bigger and creamier the beans, the better.
Serves 4
Time: 35 minutes
2 lbs Swiss Chard, large stems discarded and leaves cut
crosswise into 2" strips
1/4 cup olive oil
3 garlic cloves, thinly sliced
1/4 tsp crushed red pepper
1 cup canned tomatoes, chopped
One 16 ounce can cannellini beans, drained, rinsed
Salt
1. Bring a saucepan of water to a boil. Add the chard and simmer
over moderate heat until tender, 8 minutes. Drain the greens
and gently press out excess water.
2. In saucepan, heat oil. Add garlic and crushed red pepper
and cook over moderate heat until the garlic is golden, 1 minute.
3. Add tomatoes and bring to boil. Add the beans and simmer
over moderate high heat for 3 minutes.
4. Add the chard and simmer over moderate high heat until the
flavors meld, 5 minutes.
5. Season with salt and serve.
Recipe from Food and Wine, October 2009
Serves 4
Time: 35 minutes
2 lbs Swiss Chard, large stems discarded and leaves cut
crosswise into 2" strips
1/4 cup olive oil
3 garlic cloves, thinly sliced
1/4 tsp crushed red pepper
1 cup canned tomatoes, chopped
One 16 ounce can cannellini beans, drained, rinsed
Salt
1. Bring a saucepan of water to a boil. Add the chard and simmer
over moderate heat until tender, 8 minutes. Drain the greens
and gently press out excess water.
2. In saucepan, heat oil. Add garlic and crushed red pepper
and cook over moderate heat until the garlic is golden, 1 minute.
3. Add tomatoes and bring to boil. Add the beans and simmer
over moderate high heat for 3 minutes.
4. Add the chard and simmer over moderate high heat until the
flavors meld, 5 minutes.
5. Season with salt and serve.
Recipe from Food and Wine, October 2009
Wednesday, September 29, 2010
FENNEL, TOMATO AND WHITE BEAN SOUP
Soup, Zuppa, Sopa, Soupe, Potage, Suppe, Caldo - No matter how you say it, it is the most nourishing, satisfying, simple meal to cook. And, yes, it is a one pot meal. What I love the most about soup is the thousands of recipes from all over the world. If we are low on money or high on pounds, soup will help. This recipe is simple and easy - and delicious.
Serves 8
Work Time: 25 minutes Total Time:1 hour
1 onion
1 small bulb fennel
14-1/2 ounce can tomatoes
1 tbs olive oil
salt and pepper
1 tsp dried thyme
1 bay leaf
5 cups vegetable stock
1/4 pound fresh spinach (3 cups)
1 cup cooked white beans
Chop onion. Trim fennel and cut bulb into
thin slices. Drain tomatoes, reserving
juice, and chop.
Heat oil in a soup pot over medium-low heat.
Add onion, fennel, 1 tsp salt and 1/4 tsp
pepper, cover and cook until onion is soft.
Add thyme, chopped tomatoes and bay leaf.
To the pot, add juice from tomato and stock,
cover and simmer over low heat until fennel
is very soft, about 30 minutes. Remove bay
leaf.
Meanwhile, trim stems from spinach. Wash and
cut into shreds. Rinse beans with cold water
and drain.
Just before serving, reheat soup if necessary,
add spinach and beans, heat until spinach has
wilted, about 5 minutes.
Recipe adapted from First 4/15/1991
Serves 8
Work Time: 25 minutes Total Time:1 hour
1 onion
1 small bulb fennel
14-1/2 ounce can tomatoes
1 tbs olive oil
salt and pepper
1 tsp dried thyme
1 bay leaf
5 cups vegetable stock
1/4 pound fresh spinach (3 cups)
1 cup cooked white beans
Chop onion. Trim fennel and cut bulb into
thin slices. Drain tomatoes, reserving
juice, and chop.
Heat oil in a soup pot over medium-low heat.
Add onion, fennel, 1 tsp salt and 1/4 tsp
pepper, cover and cook until onion is soft.
Add thyme, chopped tomatoes and bay leaf.
To the pot, add juice from tomato and stock,
cover and simmer over low heat until fennel
is very soft, about 30 minutes. Remove bay
leaf.
Meanwhile, trim stems from spinach. Wash and
cut into shreds. Rinse beans with cold water
and drain.
Just before serving, reheat soup if necessary,
add spinach and beans, heat until spinach has
wilted, about 5 minutes.
Recipe adapted from First 4/15/1991
Thursday, September 23, 2010
TUSCAN SMOKY RIBOLLITA SOUP
In Italian, ribollita means twice boiled or re-boiled and this Tuscan classic would reheat minestrone soup. Why? Perhaps to make it richer. This recipe calls for a regular once cooked method. I think this soup is one of the most delicious vegetable soups I've ever tasted. The roasted tomatoes and the paprika give it a very smoky flavor. The original recipe called for pecorino cheese to be sprinkled on soup, but as with most Italian soups, the cheese is absolutely not necessary. I think sprinkling cheese on everything is just a traditional Italian condiment and should always be ignored as it takes away from the actual taste of the soup.
1/3 cup olive oil
3 large celery ribs, diced
3 medium carrots, diced
2 medium onions, diced
4 garlic cloves, minced
1 tsp sweet smoked paprika*
1/2 tsp crushed red pepper
One 28-0z can chopped fire-roasted
tomatoes and their juices (I seeded, sliced
and broiled a few tomatoes in the toaster oven
until they got dark and crispy around the edges.
Then I chopped them. They stuck to the pan in spots
and I added water to the pan, then scraped the pan
juices into the soup.
3/4 pound (one bunch) Tuscan kale-stems
and center ribs removed and discarded,
leaves coarsely chopped
4 thyme sprigs
1 rosemary sprig
1 bay leaf
Salt and freshly ground black pepper
2 quarts vegetable stock**
Two 15-1/2 oz cans of white beans, such
as cannellini, drained (I always try to use fresh
beans cooked in a crock pot)
2 tbs sherry vinegar (try not to eliminate this as
it adds a distinct flavor to the soup)
1. In a large pot, heat the oil. Add the celery,
carrots, and onions; cook over moderate heat,
stirring occasionally, until softened. 8 minutes.
Stir in garlic, paprika and crushed red pepper
and cook until fragrant. 2 minutes. Add the
tomatoes, kale, thyme, rosemary, and bay leaf
and cook, stirring occasionally, until the tomato
juices have evaporated, 5 mins or until the roasted
tomato has been incorporated into the soup.
Season with salt and pepper.
2. Add the vegetable stock and beans to the pot;
simmer over low heat, stirring occasionally, for 30
mins. Discard the rosemay and thyme stems, and
the bay leaf. Stir the vinegar into the soup and
season with salt and black pepper, if necessary.
Serve with Crusy bread.
*I found this paprika in Aroma kosher grocery
store, and I think it can also be found in Middle
Eastern stores. Whole Foods probably carries this
as they have a huge selection of spices.
**There are two types of veggie broth I use. One
is a yellow powder in a container that doesn't need
refrigeration, but the one I use when I want to have
a darker richer base is Better than Bouillon, which
must be kept in the fridge once opened.
Recipe adapted from Food and Wine, May 2010
1/3 cup olive oil
3 large celery ribs, diced
3 medium carrots, diced
2 medium onions, diced
4 garlic cloves, minced
1 tsp sweet smoked paprika*
1/2 tsp crushed red pepper
One 28-0z can chopped fire-roasted
tomatoes and their juices (I seeded, sliced
and broiled a few tomatoes in the toaster oven
until they got dark and crispy around the edges.
Then I chopped them. They stuck to the pan in spots
and I added water to the pan, then scraped the pan
juices into the soup.
3/4 pound (one bunch) Tuscan kale-stems
and center ribs removed and discarded,
leaves coarsely chopped
4 thyme sprigs
1 rosemary sprig
1 bay leaf
Salt and freshly ground black pepper
2 quarts vegetable stock**
Two 15-1/2 oz cans of white beans, such
as cannellini, drained (I always try to use fresh
beans cooked in a crock pot)
2 tbs sherry vinegar (try not to eliminate this as
it adds a distinct flavor to the soup)
1. In a large pot, heat the oil. Add the celery,
carrots, and onions; cook over moderate heat,
stirring occasionally, until softened. 8 minutes.
Stir in garlic, paprika and crushed red pepper
and cook until fragrant. 2 minutes. Add the
tomatoes, kale, thyme, rosemary, and bay leaf
and cook, stirring occasionally, until the tomato
juices have evaporated, 5 mins or until the roasted
tomato has been incorporated into the soup.
Season with salt and pepper.
2. Add the vegetable stock and beans to the pot;
simmer over low heat, stirring occasionally, for 30
mins. Discard the rosemay and thyme stems, and
the bay leaf. Stir the vinegar into the soup and
season with salt and black pepper, if necessary.
Serve with Crusy bread.
*I found this paprika in Aroma kosher grocery
store, and I think it can also be found in Middle
Eastern stores. Whole Foods probably carries this
as they have a huge selection of spices.
**There are two types of veggie broth I use. One
is a yellow powder in a container that doesn't need
refrigeration, but the one I use when I want to have
a darker richer base is Better than Bouillon, which
must be kept in the fridge once opened.
Recipe adapted from Food and Wine, May 2010
Thursday, September 9, 2010
TUSCAN BEAN SOUP
This month I will be cooking Italian, but I will be cooking it without pasta, rice, or bread. The reason for the elimination of these main ingredients in Italian food, is that since I started cooking vegan gourmet, I have gained weight. I've been eating too many carbs, so I decided to cook this month with mainly beans, lentils, and veggies. (There is barley in this soup, but barley is a low Glycemic Index carb as it has a slow effect on blood sugar levels.)
I will accompany every dish with a different type of salad or vegetable and the salad I chose with Tuscan Bean Soup is out of this world (Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing.)
Note: Do not cook beans in salted water. It will make
them tough.
Serves 4-6 as main meal; 8 as side soup
1/2 cup each dried cranberry beans, red lentils, green
lentils, green split peas, small white beans, and pearl
barley.*
3 tbs olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 rib celery, thinly sliced and cut into 3/4" pieces
2 cloves garlic, minced
Bouquet garni of thyme, bay leaves, sage leaves, and
celery leaves**
3 quarts water
Salt & pepper
1/4 cup fresh parley***
Soak beans in water for about one hour. In a collander,
combine the beans, lentils, and barley. Rinse, drain, and
set aside.
In a large, heavy pot, combine the oil, onion, carrot,
celery, garlic and bouquet garni. Stir to coat with the
oil. Cook over moderate heat until the veggies are soft,
about 5 minutes.
Add the bean mixture, stir to coat with oil and cook for
one minute more.
Add the 3 quarts water and stir. Cover, bring to a
gentle simmer over moderate heat, and cook until the
outer shells of the largest beans are tender, about 45
minutes.
Add salt and pepper to taste and continue to cook until
tender, 15 - 30 minutes. Stir from time to time to make
sure beans are not sticking.
Remove bouquet garni, add the parsley and serve.
*I was unable to find cranberry beans so I used
Roman beans (cargamanto.)Red lentils can be found
at health food stores.
**I used dried herbs: 1/2 tsp thyme, 2-3 leaves sage,
and one bay leaf. I did not use celery leaves, but if
I did I would have used about a 2 tbs. I urge you to
buy a sage plant when you see it. You can dry it out
immediately if you cannot grow it. I just cut the leaves,
place on paper towel, and leave on counter for a few
days to dry. I have never seen it as leaves in a jar.
For a bouquet garni, I used a small muslin bag or you
can make your own by using a very small piece of
clean pourous cotton (a new hankie)then tied with a
piece of string after placing herbs inside. In the
case of this soup, I guess you can just add the herbs
to the soup.
***If you do not have fresh parsley, use one third of
1/4 cup of dried parsley.
I do not know where I got this recipe
I will accompany every dish with a different type of salad or vegetable and the salad I chose with Tuscan Bean Soup is out of this world (Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing.)
Note: Do not cook beans in salted water. It will make
them tough.
Serves 4-6 as main meal; 8 as side soup
1/2 cup each dried cranberry beans, red lentils, green
lentils, green split peas, small white beans, and pearl
barley.*
3 tbs olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 rib celery, thinly sliced and cut into 3/4" pieces
2 cloves garlic, minced
Bouquet garni of thyme, bay leaves, sage leaves, and
celery leaves**
3 quarts water
Salt & pepper
1/4 cup fresh parley***
Soak beans in water for about one hour. In a collander,
combine the beans, lentils, and barley. Rinse, drain, and
set aside.
In a large, heavy pot, combine the oil, onion, carrot,
celery, garlic and bouquet garni. Stir to coat with the
oil. Cook over moderate heat until the veggies are soft,
about 5 minutes.
Add the bean mixture, stir to coat with oil and cook for
one minute more.
Add the 3 quarts water and stir. Cover, bring to a
gentle simmer over moderate heat, and cook until the
outer shells of the largest beans are tender, about 45
minutes.
Add salt and pepper to taste and continue to cook until
tender, 15 - 30 minutes. Stir from time to time to make
sure beans are not sticking.
Remove bouquet garni, add the parsley and serve.
*I was unable to find cranberry beans so I used
Roman beans (cargamanto.)Red lentils can be found
at health food stores.
**I used dried herbs: 1/2 tsp thyme, 2-3 leaves sage,
and one bay leaf. I did not use celery leaves, but if
I did I would have used about a 2 tbs. I urge you to
buy a sage plant when you see it. You can dry it out
immediately if you cannot grow it. I just cut the leaves,
place on paper towel, and leave on counter for a few
days to dry. I have never seen it as leaves in a jar.
For a bouquet garni, I used a small muslin bag or you
can make your own by using a very small piece of
clean pourous cotton (a new hankie)then tied with a
piece of string after placing herbs inside. In the
case of this soup, I guess you can just add the herbs
to the soup.
***If you do not have fresh parsley, use one third of
1/4 cup of dried parsley.
I do not know where I got this recipe
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