TOMATO, VEGGIE, HERB AND SPICE SOUP

TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious!  Grape leaves, a surprising addition. A soup designed for restaurants! Makes 32 cups 106 oz. can whole Italian peeled tomatoes in tomato puree with basil leaf; yes, you read it correctly, it’s 106 oz.  (I used San Marzano brand); cut tomatoes … Continue reading TOMATO, VEGGIE, HERB AND SPICE SOUP

Advertisements

SPLIT PEA AND LENTIL SOUP

SPLIT PEA AND LENTIL SOUP Made with only seasonings. This soup is great as is, or can be used as a base in which to add other ingredients as you use it. It was designed with the restaurant in mind. It’s thin enough so that it doesn’t become too thick in the refrigerator, reheats beautifully. … Continue reading SPLIT PEA AND LENTIL SOUP

RUSSIAN WEDDING SOUP

 RUSSIAN WEDDING SOUP The next time the President of Russia and his wife visit the USA, the White House needs to serve them this special soup. The W.H. Chefs need to follow the directions precisely. The soup, not the meat, will be the star of this banquet! Steve made the first half then I made … Continue reading RUSSIAN WEDDING SOUP

CARROT AND ROASTED PEPPER BISQUE

 CARROT AND ROASTED PEPPER BISQUE with curry, coriander, tarragon and fresh garlic. Simple, elegant, quick! Makes 6-1/2 cups 3, 15 oz. cans sliced carrots including liquid 12 oz. jar sweet red roasted peppers ¼ c. margarine 1 t. dried tarragon 1 t. mild curry powder 1 t. ground coriander 1 t. raw sugar 1/3 c. … Continue reading CARROT AND ROASTED PEPPER BISQUE

SLOPPY JOE CHILI BEAN SOUP

SLOPPY JOE CHILI BEAN SOUP A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups 3 T. corn oil 4-6 sm. yellow onions, diced into ½ inch squares 4 c. fresh cut green cabbage, ¾ inch squares 1 t. salt 2, 14.5 oz. cans sliced carrots including … Continue reading SLOPPY JOE CHILI BEAN SOUP

SPICY TOMATO GINGER SOUP

SPICY TOMATO GINGER SOUP Everybody loves tomato soup. This one is rich, chunky and satisfying! Makes 6 cups  2 T. coconut oil spread (Olivio brand) 3 finely chopped peeled garlic cloves 2 T. chopped celery leaves 28 oz. can whole tomatoes in puree (I used San Marzano brand) 10-3/4 oz. can condensed tomato soup plus … Continue reading SPICY TOMATO GINGER SOUP

ANTIPASTO CHILI

ANTIPASTO CHILI A taste of Italy in a mainly Mexican dish! Makes 7 cups 2 T. olive oil 1 med. onion, peeled, cut in half lengthwise, then crosswise into thin half rings 1/2 c. sweet red roasted peppers, cut into chunks 3-1/2 oz. can mushrooms, stems & pieces 2 sm. vegetable bouillon cubes 1/2 c. … Continue reading ANTIPASTO CHILI

SUN-DRIED TOMATO SOUP

SUN-DRIED TOMATO SOUP Black beans, sweet red roasted peppers, mushrooms and sun-dried tomatoes quick-simmered in a ginger, garlic and cilantro tomato broth. Especially nice! Makes 7-1/2 cups 15 oz. can black beans including liquid 2 c. canned tomato puree 1 c. canned petite diced tomatoes including some liquid 1 c. water 1/2 c. non-dairy creamer … Continue reading SUN-DRIED TOMATO SOUP

TOMATO AND SWEET CORN SAFFRON STEW

 TOMATO AND SWEET CORN SAFFRON STEW with sweet red roasted peppers, herbs and spice. Topped with dill avocado cream! Makes 8-1/2 cups 1/4 c. margarine, regular or trans fat-free 1/4 c. extra virgin olive oil 15 oz. can whole kernel yellow corn, with liquid 15 oz. can whole kernel white corn, with liquid 28 oz. can … Continue reading TOMATO AND SWEET CORN SAFFRON STEW

GARAM MASALA CHILI

GARAM MASALA CHILI Sautéed sweet onions and peppers, pinto beans and sweet white and yellow corn simmered in a tomato sauce seasoned with fresh garlic, Garam Masala spice, curry and chili powder. A new and exciting way to experience chili! Makes 13 cups 1/4 cup extra virgin olive oil 1 jumbo, or 2 sm. green … Continue reading GARAM MASALA CHILI

FAT WHACKER TOMATO SOUP

FAT WHACKER TOMATO SOUP with sweet corn, orange, curry and cilantro! Makes 3-1/2 cups 17 oz. can whole kernel corn with liquid 10-3/4 oz. can condensed tomato soup 1/2 c. either orange or orange tangerine juice, not made from concentrate dried tarragon to taste mild curry to taste sev. chopped leaves fresh cilantro freshly ground … Continue reading FAT WHACKER TOMATO SOUP

CREAMED VEGETABLE SOUP WITH RICE BALLS

CREAMED VEGETABLE SOUP WITH RICE BALLS Asparagus, pea and carrot puree with curry and tarragon. Served over smoke flavored curried rice and bean balls. Serves 6 Rice: 2-1/2 c. water 1/2 t. salt 2 c. long grain white rice Soup: 15 oz. can cut asparagus with liquid (or spears, it doesn’t matter) 15 oz. can … Continue reading CREAMED VEGETABLE SOUP WITH RICE BALLS

CREAM OF EGGPLANT AND SAFFRON SOUP

CREAM OF EGGPLANT AND SAFFRON SOUP Elegant, delicious, light, creamy and fragrant! Makes 9-1/2 cups 2 T. margarine 2 T. extra virgin olive oil 1/2 jumbo sweet onion, peeled and diced into 1/2 inch squares 12 oz. fresh mushrooms, quartered salt and pepper 1 med. eggplant, unpeeled and cut into 3/4 inch cubes 1 lg. … Continue reading CREAM OF EGGPLANT AND SAFFRON SOUP

EGGPLANT AND ZUCCHINI STEW

 EGGPLANT AND ZUCCHINI STEW sautéed onion, eggplant and zucchini in a garlic, Balsamic and stewed tomato sauce. Makes 8 cups 2 T. margarine 1 med. onion, peeled and diced into large pieces (3/4 inch square) 1 lg. eggplant, diced into 1/2-3/4 inch cubes (not any larger, otherwise they won’t cook through in the allotted time) … Continue reading EGGPLANT AND ZUCCHINI STEW

CREAMY YAM AND TARRAGON SOUP

CREAMY YAM AND TARRAGON SOUP Served hot or cold, this appetizer soup introduces any meal nicely! Makes 5-1/2 cups 3 c. cooked, mashed yams (use 3 lg. yams, peeled, cut into chunks, boiled in salted water till tender, then drained and mashed with 1/2 stick margarine) 3-1/2 c. non-dairy liquid creamer (regular or fat-free) 1 … Continue reading CREAMY YAM AND TARRAGON SOUP

LEFTOVER VEGETABLE SOUP

LEFTOVER VEGETABLE SOUP or clean out the refrigerator soup. A potent tonic for whatever ails you. Makes 22 cups leftover fresh broccoli stalks, diced, about 2 c. 1 med. onion, peeled and diced 5 carrots, peeled and diced 3 potatoes, peeled and diced leftover celery with leaves, diced, about 2 c. 15 oz. can kidney beans … Continue reading LEFTOVER VEGETABLE SOUP

GHETTO SPLIT PEA SOUP

GHETTO SPLIT PEA SOUP A perfect arrangement of flavor and texture! Makes 8 cups 1 lb. split green peas, rinsed and drained 1 med. onion diced 3 carrots, peeled, cut lengthwise in half, then crosswise into 3/8” wide half rounds 1 c. sliced celery 8 c. water 1 T. salt 2 T. brown sugar 2 … Continue reading GHETTO SPLIT PEA SOUP

STEVE’S DERBY STEW

 STEVE'S DERBY STEW Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro. Makes 18 cups 2 T. olive oil 1 T. margarine 24 oz. fresh mushrooms (white and/or baby portobellos), washed, trimmed and quartered (if large, then cut into 6ths) 2 med. sized sweet onions, peeled, then diced into 1/2 inch … Continue reading STEVE’S DERBY STEW

SHARON’S BELMONT STEW

 SHARON'S BELMONT STEW A red wine, thyme and tarragon flavored vegetable and tomato stew. Makes 14 cups 2 T. margarine 1 lg. baker’s potato, peeled and cut into 3/4 inch cubes 1 lg. turnip, peeled and cut into 1/2-3/4 inch cubes 1/2 lb. carrots, peeled, cut crosswise into 3rds, then lengthwise into quarters 1/2 lg. … Continue reading SHARON’S BELMONT STEW

SWEET CHILI for STEVE

 SWEET CHILI for STEVE You won’t find any chili flavoring in this chili. That’s the way he likes it and that’s the way I make it, when I’m cooking just for him! Yield: It’s an all you can eat, which means we don’t measure servings when I make this dish. (It’s greater than 16 cups) 4 T. … Continue reading SWEET CHILI for STEVE

CHINA SPINACH NOODLE

 CHINA SPINACH NOODLE A main dish noodle soup, spiced with sage, curry and garlic. Serves 4 2 T. olive oil 1 sm. onion, peeled, cut in half  lengthwise, then crosswise into thin half rings 8 oz. fresh mushrooms, sliced, medium thickness salt 1/4 c. diced sweet red roasted peppers 2 sm. vegetable bouillon cubes 10 … Continue reading CHINA SPINACH NOODLE

SPICY CUMIN CORN CHOWDER

 SPICY CUMIN CORN CHOWDER flavored with curry, garlic and basil, and made creamy with soy sour cream. Spicy, hot, sweet and oh so smooth! Makes 17 cups 7-8 Yukon Gold potatoes, peeled, cut into 1/2 inch cubes, rinsed and drained 8 cups water 1 T. salt 1/2 stick margarine 2 T. extra virgin olive oil … Continue reading SPICY CUMIN CORN CHOWDER

SHARON LEE’S CORN CHOWDER

 SHARON LEE'S CORN CHOWDER with sautéed maple smoked mushrooms, fresh spinach and turnips. Extra special! Makes 14 cups 2, 14-1/2 ounce cans vegetable broth 5 med. Yukon gold potatoes, peeled and cut into 1/2 inch cubes (4 heaping cups) 3-4 sm./med. turnips, peeled and cut into 1/2 inch cubes (about 2 cups) 1 t. salt 15 … Continue reading SHARON LEE’S CORN CHOWDER

SOY CHICKEN AND POTATO DUMPLING STEW

SOY CHICKEN AND POTATO DUMPLING STEW Sautéed soy chicken strips, mushrooms, roasted peppers and carrot sticks stewed in a tomato curry, spice and herb broth, with sweet curry and dill potato dumplings! Serves 6 Dumplings: 2 c. water 1-1/2 teaspoons salt 1 t. garlic granules 2 t. mild curry powder 1 t. turmeric 1 t. dried … Continue reading SOY CHICKEN AND POTATO DUMPLING STEW

SOY SAUSAGE VEGETABLE BEAN STEW

SOY SAUSAGE VEGETABLE BEAN STEW A perfectly engineered soup: an outstanding flavor achievement. Must taste to believe!  Will go quickly. An easy sell! Makes about 14 cups 1/4 c. trans fat-free margarine 1 lg. stalk celery, cut into 3/8 inch cubes 1/2 lg. sweet onion, peeled and cut into 3/8 inch squares 1 green pepper, … Continue reading SOY SAUSAGE VEGETABLE BEAN STEW

SMOKY YAM SOUP

SMOKY YAM SOUP Creamy yams simmered briefly with tarragon, rosemary and a hint of smoke. I’m making this on the stove as I type and am waiting for a call from the hospital regarding Steve’s surgery. The yams used for this recipe have an American Heart Association recommendation on the can. Makes 5-1/2 cups 40 … Continue reading SMOKY YAM SOUP

SAVORY VEGETABLE SOUP or “7731” Soup

 SAVORY VEGETABLE SOUP or “7731” Soup Cabbage, broccoli, turnip, sweet onion and celery steeped in a subtlety seasoned curry, coriander and rosemary broth. Wow! Makes 25 cups 2 fresh bunches broccoli; remove stalks, trim ends, then cut stalks into ⅜ inch cubes; reserve broccoli buds for another use 2 c. peeled, cut onion, 3/8-1/2 inch … Continue reading SAVORY VEGETABLE SOUP or “7731” Soup