Hot, hearty soups for cold winter days.A POT OF SOUP SIMMERING ON THE STOVE stove, device used for heating or for cooking food. The stove was long regarded as a cooking device supplementary to the fireplace, near which it stood; its stovepipe led into the fireplace chimney. It was not until about the middle of the 19th cent. always smells like home. The rich aromas Aromas may refer to:
What is your favorite soup? The heartiest ones--chowder, stew, chili (language) CHILI - D.L. Abt. A language for systems programming, based on ALGOL 60 with extensions for structures and type declarations. ["CHILI, An Algorithmic Language for Systems Programming", CHI-1014, Chi Corp, Sep 1975] , dense vegetable, and some "cream" soups--are just right for this time of year. They're convenient, too, because they make easy, flavorful flavorful - flavour one-pot meals. The addition of bread--whether crackers, toast, biscuits, or a warm loaf fresh from the oven--makes the meal even better. The basic equipment for making soup is simple: a sharp knife for chopping chop 1 v. chopped, chop·ping, chops v.tr. 1. a. To cut by striking with a heavy sharp tool, such as an ax: chop wood. b. , measuring cups and spoons Spoons is a fast-paced card game of matching and bluffing played with an ordinary pack of playing cards and several ordinary kitchen spoons or various other objects. Spoons is played in multiple rounds and each player's objective is to be the first in the round to have four of a , a stirring spoon spoon, n an instrument with a round or ovoid working end; designed to be used for scraping or scooping. , a ladle, and a pot with a lid. If you want to make soup in varying quantities, the number of pots goes up. Ones that hold from two quarts to eight quarts should accommodate most recipes. Making a large pot of soup, when you have the time, often saves time later. Most soups freeze and reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" well. Ingredients for soups can be just about anything you like and have on hand--dried, canned, fresh or frozen beans and peas, split peas split peas npl → guisantes mpl secos split peas npl → pois cassés split peas split npl → and lentils, pasta, grains such as corn or rice, and vegetables. Carrots, celery celery, biennial plant (Apium graveolens) of the family Umbelliferae (parsley family), of wide distribution in the wild state throughout the north temperate Old World and much cultivated also in America. , and onions On·ions , Charles Talbut 1873-1965. British philologist and lexicographer who was coeditor of the Oxford English Dictionary from 1914 to 1933. are especially good. Tomatoes, potatoes, bell peppers, squash squash: see gourd; pumpkin. squash Any of various fruits of the genus Cucurbita in the gourd family, widely cultivated as vegetables and for livestock feed. The principal species are C. maxima and certain varieties of C. pepo. , and greens of various kinds work well, too. Chop them into small, medium, or large pieces, as you choose--whatever suits your purpose and your preference. In addition to vegetables, try different herbs and spices. Vegetable broth broth liquid media for culturing microorganisms. cooked meat broth a medium useful for culturing anaerobic bacteria. enrichment broth one modified to permit growth by selected bacteria. (cubes cubes See QQQ. , powder, or liquid), vegetable juices Vegetable juice is a popular drink all over the world. Vegetable juice is an alternative to fruit juice. Most commercial brands do however contain a large amount of sodium. If making vegetable juice at home, a juicer that can process vegetables will be needed. , and/or vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. milks also offer possibilities. Save vegetable cooking water from other meals and add it to soups, too, if you like. If you've never had soup with certain combinations of ingredients and the thought of them appeals to you--lentil soup with Indian seasonings, perhaps, or spicy soup with peanut butter (both of which are excellent, by the way)--now is your chance. Soup is perhaps the most forgiving of dishes to make because, more often than not, it allows for corrections. If it's too salty salt·y adj. salt·i·er, salt·i·est 1. Of, containing, or seasoned with salt. 2. Suggestive of the sea or sailing life. 3. Witty; pungent; earthy: salty humor. or spicy, add more liquid and/or a starch starch, white, odorless, tasteless, carbohydrate powder. It plays a vital role in the biochemistry of both plants and animals and has important commercial uses. , such as rice or potato. If it's too bland, reach for whatever seasonings you like that will perk perk 1 v. perked, perk·ing, perks v.intr. 1. To stick up or jut out: dogs' ears that perk. 2. To carry oneself in a lively and jaunty manner. it up--black pepper, dried basil basil (băz`əl), any plant of the genus Ocimum, tender herbs or small shrubs of the family Labiatae (mint family), mostly of Old World warm regions and cultivated for the aromatic leaves. or oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, , mustard mustard, common name for the Cruciferae, a large family chiefly of herbs of north temperate regions. The easily distinguished flowers of the Cruciferae have four petals arranged diagonally ("cruciform") and alternating with the four sepals. (powdered or prepared), or ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. , for instance. A few dashes of hot sauce liven up Verb 1. liven up - make lively; "let's liven up this room a bit" liven, enliven, invigorate, animate energize, perk up, energise, stimulate, arouse, brace - cause to be alert and energetic; "Coffee and tea stimulate me"; "This herbal infusion doesn't a soup, too. (And if you make it too spicy, a Tablespoon ta·ble·spoon n. Abbr. T, tbsp. A measure of about 3 teaspoons or 15 milliliters. tablespoon a household unit of volume or capacity; equivalent to three teaspoons or approximately 15 milliliters; in metric or two of rice vinegar Rice vinegar is a vinegar made from fermented rice or rice wine in China, Korea, and Japan. Rice vinegar is similar in properties and taste to balsamic vinegar, though usually less sweet. can often smooth it out.) When I'm developing recipes, I look through the refrigerator and freezer freezer the compartment in which meat and offal are stored at freezing temperatures of 10 to 16°F (-12 to -9°C) although there is a trend to lower temperatures of 0 to -22°F (-18 to -30°C). , check out the kitchen cabinets, and sort through bottles and bags of seasonings to see what appeals. Most of the time, the experiments work out nicely--and sometimes they are (in my opinion) almost like miracles prepared in a pot! Of course, sometimes they are decidedly not either of these things "These Things" is an EP by She Wants Revenge, released in 2005 by Perfect Kiss, a subsidiary of Geffen Records. Music Video The music video stars Shirley Manson, lead singer of the band Garbage. Track Listing 1. "These Things [Radio Edit]" - 3:17 2. . But, unless you're having company and need to play it safe (and sometimes even then), dare to experiment. Most of the time, what you come up with will be just fine, and you'll have a lot of fun doing it. Think of your kitchen as your personal playroom--mine is--and enjoy the adventure! Many of the following recipes contain garlic (both fresh and powdered) but, if you don't care
"Don't Care" is a 1994 (see 1994 in music) single by American death metal band Obituary. for garlic (or any other seasonings listed here), leave it out. Adjust the seasonings to your and your family's preferences. Soup is a free-form art. Use what you like--or think you might like--and suit yourself. Garnishing gar·nish tr.v. gar·nished, gar·nish·ing, gar·nish·es 1. a. To enhance in appearance by adding decorative touches; embellish: a coat that was garnished with a fur collar. soup (if you choose) offers an extra opportunity to be creative. These can include fresh basil, oregano, or dill dill, Old World annual or biennial plant (Anethum graveolens) of the family Umbelliferae (parsley family), cultivated since at least since 400 B.C. The pungent, aromatic leaves and seeds are used for pickling and for flavoring sauces, salads, and soups. leaves; chopped chop 1 v. chopped, chop·ping, chops v.tr. 1. a. To cut by striking with a heavy sharp tool, such as an ax: chop wood. b. fresh parsley parsley, Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish. ; a light sprinkling of paprika paprika: see pepper. or cayenne; or a few croutons (either store-bought or homemade home·made adj. 1. Made or prepared in the home: homemade pie. 2. Made by oneself. 3. Crudely or simply made. Adj. 1. .) Bon appetit! ITALIAN-STYLE VEGETABLE SOUP (Serves 8) Serve with a sprinkling of vegan Parmesan "cheese" on top and Italian bread or garlic toast on the side, if you wish. 2 Tablespoons canola oil 1 cup chopped celery 2 cups chopped carrots 1 1/4 cups chopped yellow onion 2 Tablespoons finely chopped garlic One 15.5-ounce can pinto beans, undrained One 15.5-ounce can red kidney beans, undrained One 14.5-ounce can cut green beans, undrained One 14.5-ounce can diced tomatoes One 15-ounce can low-sodium tomato sauce Vegetable bouillon cubes, liquid, or powder to flavor 6 cups water 1 teaspoon salt, or to taste 1/8 teaspoon black pepper 1/8 teaspoon cayenne 1 1/2 teaspoons Italian seasoning, crushed 6 cups water 1 1/2 cups uncooked small shells or elbow macaroni Heat the oil in a 5-quart stockpot. Add the celery, carrots, onion, and garlic. Cook, covered and stirring occasionally, for 3-4 minutes. Add the pinto and kidney beans, green beans, tomatoes, tomato sauce, bouillon, salt, pepper, cayenne, Italian seasoning, and water. Cover and simmer, stirring occasionally, about 20 minutes or until vegetables are tender. Add the shells or macaroni and continue simmering another 10 minutes or until pasta is tender. Told calories per serving: 262 Fat: 5 grams Carbohydrates: 47 grams Protein: 11 grams Sodium: 905 milligrams Fiber: 11 grams CURLY KALE, CORN, AND TOMATO STEW (Serves 4) The flavors and textures are well-balanced, and the colors beautiful. The garlic and hot sauce may seem too much, but they are not. 2 Tablespoons garlic-flavored oil (available in supermarkets) 2 cups sweet onion, cut in 1/2-inch wide wedges 1/4 cup slivered garlic 12 cups diced curly kale (center stems removed), packed 2 cups peeled, unseeded fresh tomatoes, chopped 3 cups frozen whole kernel yellow corn 1/2 teaspoon salt 3 Tablespoons hot sauce 3/4 cup water Heat the oil in a 5-quart stockpot. Add the onion and garlic and saute until almost tender. Stir in remaining ingredients. Bring to a boil, reduce heat to a simmer, and simmer covered, stirring occasionally for 20-25 minutes or until kale is tender. Serve with whole grain crackers or toast. Total calories per serving: 326 Fat: 10 grams Carbohydrates: 58 grams Protein: 12 grams Sodium: 673 milligrams Fiber: 9 grams AFRICAN PEANUT SOUP (Serves 8) For those who love peanut butter as well as spicy food, this easy soup is sure to become a favorite. Crunchy peanut butter adds a delightful texture to this colorful soup. 1 Tablespoon canola oil 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 cup chopped yellow onion 1 1/2 Tablespoons minced garlic One 15-ounce can crushed tomatoes 2/3 cup crunchy peanut butter 1/2 cup 30-minute brown rice, uncooked 8 cups water Bouillon cubes, powder, or liquid concentrate to flavor 8 cups water 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon salt, or to taste (depending on the saltiness of the bouillon) 1/2 teaspoon black pepper Heat the oil in a 4-quart stockpot. Add the bell peppers, onion, and garlic and saute until almost tender. Stir in tomatoes, peanut butter, rice, water, bouillon, red pepper flakes, salt, and pepper. Simmer, uncovered and stirring occasionally, 30 minutes or until rice is tender. (Peanut butter may stay in a lump for awhile but will blend in well with stirring.) Total calories per serving: 222 Fat: 13 grams Carbohydrates: 22 grams Protein: 8 grams Sodium: 342 milligrams Fiber: 4 grams GARBANZO BEAN SOUP WITH TOMATOES, SPINACH, AND CORN (Serves 8) * Pictured on the cover. Colorful and flavorful, this soup could hardly be easier. One 15.5-ounce can garbanzo beans, undrained One 14.5-ounce can diced tomatoes, undrained 10-ounce package frozen chopped spinach 3 cups frozen whole kernel corn 1/4 teaspoon black pepper 1/4 teaspoon cayenne 1 teaspoon ground cumin Vegetable bouillon cubes, liquid, or powder to flavor 8 cups water 8 cups water Salt to taste (amount depends on saltiness of bouillon used) Put all ingredients into a 4 1/2- to 5-quart pot. Bring to a boil, then reduce heat to simmer. Let simmer gently, uncovered, for 15-20 minutes, giving soup only an occasional stir. Total calories per serving: 124 Fat: 1 gram Carbohydrates: 25 grams Protein: 6 grams Sodium: 294 milligrams Fiber: 6 grams EASY LIMA BEAN SOUP (Serves 4) Cook lima beans especially for this soup, if you like, or use leftovers, which make this soup even easier. Approximately 2 cups water, divided 4 cups cooked dried lima beans, undrained, divided 2 Tablespoons prepared mustard 1 Tablespoon dried parsley flakes Put half the water and half the lima beans in blender and puree. Pour into a 2-quart saucepan. Repeat with remaining half of water and lima beans. Stir in mustard and parsley flakes. Simmer over medium-low heat for about 10 minutes to let flavors blend. Total calories per serving: 240 Fat: 1 gram Carbohydrates: 43 grams Protein: 15 grams Sodium: 200 milligrams Fiber: 14 grams POTATO-GREEN PEA CHOWDER (Serves 6) Simple, easy, and pretty, too. The cayenne enhances the soup's flavor wonderfully as well as giving it a beautiful dash of color. 1 1/2 Tablespoons canola oil 1 1/2 cups chopped yellow onion 2 1/2 cups chopped russet potatoes, unpeeled if skins are good 2 Tablespoons cornstarch 6 cups soymilk 1 teaspoon salt 1/4 teaspoon black pepper 2 cups frozen green peas Cayenne to garnish Heat the oil in a 4-quart pot. Add the onion and potatoes and saute, stirring often, until chopped onions are translucent. Sprinkle with the cornstarch and stir to blend. Add the soymilk, salt, and pepper, and bring to a simmer. Simmer, uncovered and stirring often (being careful not to let chowder boil over), until potatoes are tender. Add the peas and continue to cook until peas are tender, about 10 minutes. If potatoes begin to fall apart while peas are cooking, so much the better. Ladle into bowls, and sprinkle a dash of cayenne in the center of each serving. Total calories per serving: 221 Fat: 8 grams Carbohydrates: 28 grams Protein: 11 grams Sodium: 669 milligrams Fiber: 7 grams LENTIL-POTATO SOUP WITH INDIAN SEASONINGS (Serves 5) The chopping for this soup takes a little time, but the results are well worth it. 1 cup red or brown lentils, rinsed and drained 2/3 cup finely chopped carrots 1 1/2 Tablespoons minced garlic 3 Tablespoons seeded and minced fresh jalapenos 3/4 cup chopped yellow onion 2 1/2 cups peeled, chopped russet potatoes 1 teaspoon salt 2 teaspoons ground cumin 1 teaspoon asafoetida powder * (optional) 1 teaspoon ground turmeric 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 6 cups water Fresh cilantro leaves (optional) Put the lentils, carrots, garlic, jalapenos, onions, potatoes, salt, cumin, asafoetida, turmeric, coriander, and cayenne in a 3 1/2-to 4-quart pot. Stir in the water. Bring mixture to a boil, then reduce to a simmer. Cook, uncovered, stirring occasionally, for approximately 30 minutes or until the lentils fall apart and vegetables are tender. Garnish with cilantro leaves, if desired. Note: Asafoetida powder is available at Indian markets. Total calories per serving: 204 Fat: 4 grams Carbohydrates: 40 grams Protein: 11 grams Sodium: 498 milligrams Fiber: 8 grams BEANS AND FRANKS SOUP (Serves 5) This will become a favorite with children and adults alike. 1 Tablespoon canola oil 2 cups diced yellow onion 1 Tablespoon sugar (Use your favorite vegan variety.) 2 cups jumbo or regular vegan hot dogs, sliced in 1/3-inch thick rounds One 28-ounce can vegetarian baked beans 2 Tablespoons prepared mustard 1/4 teaspoon salt 4 cups water Heat the oil in a 4- to 4 1/2-quart stockpot. Add the onion and saute for a few minutes, stirring often, until softened. Sprinkle in the sugar and continue to saute until the onion is almost transparent. Add the sliced franks and continue to cook, stirring often, for 3-4 minutes more. Add the beans, mustard, and salt, then the water. Simmer, uncovered, stirring occasionally, for 15-20 minutes. Ladle into serving bowls. Total calories per serving: 267 Fat: 4 grams Carbohydrates: 44 grams Protein: 20 grams Sodium: 1,290 milligrams Fiber: 10 grams BLACK BEAN-YELLOW CORN SOUP WITH FRESH JALAPENOS (Serves 8) A colorful, pretty soup with great flavor. Serve with cornbread or warm tortillas, if desired. 1 Tablespoon canola oil 1 1/4 cups chopped yellow onion 1/3 cup seeded, minced fresh jalapenos 2 Tablespoons slivered garlic One 14.5-ounce can diced tomatoes, undrained One 15-ounce can black beans, undrained 3 cups frozen whole kernel corn 1 teaspoon ground cumin 1 teaspoon chili powder, or to taste Dash cayenne 1 teaspoon salt 6 cups water Heat the oil in a 4-quart stockpot. Add the onions, jalapenos, and garlic. Cook, stirring often, for about 5 minutes or until onions are almost tender. Stir in the tomatoes, black beans, corn, cumin, chili powder, cayenne, and salt. Add the water and simmer, stirring occasionally, over medium to medium-low heat for 15-20 minutes. Total calories per serving: 124 Fat: 2 grams Carbohydrates: 26 grams Protein: 5 grams Sodium: 586 milligrams Fiber: 6 grams PEPPERY SPLIT PEA-VEGETABLE SOUP (Serves 6) Thick and substantial, this soup needs only bread and a small salad to make a complete meal. One 1-pound bag green split peas, rinsed 6 cups water 1 cup chopped carrots 1 cup chopped celery 2 cups chopped onion 3 cloves garlic, crushed or minced 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper Dash cayenne 1 teaspoon ground marjoram Place the split peas and water in a 3-quart saucepan. Simmer, covered and stirring occasionally, for 1 hour. Add remaining ingredients. Simmer, covered and stirring occasionally, for 45 minutes longer or until vegetables are tender and peas have almost completely fallen apart. Total calories per serving: 293 Fat: 1 gram Carbohydrates: 55 grams Protein: 19 grams Sodium: 452 milligrams Fiber: 13 grams RUSTIC CREAM OF POTATO SOUP (Serves 6) This soup is meant to be lumpy. 1 Tablespoon canola oil 1 cup chopped yellow onion 4 cups chopped russet potatoes, unpeeled if skins are good 1/2 cup water 5 cups soymilk 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon dry mustard Heat the oil in a 4-quart stockpot. Add the onions and potatoes and saute over medium heat for a few minutes. Add water, cover, and cook, stirring occasionally, until potatoes are very soft. This should take approximately 15-20 minutes. Stir in the soymilk, salt, pepper, garlic powder, and dry mustard. Continue to cook a few minutes longer until potatoes begin to fall apart. Using an old-fashioned potato masher, mash the potatoes in the pot, then ladle soup into bowls. Serve immediately. Total calories per serving: 178 Fat: 6 grams Carbohydrates: 24 grams Protein: 8 grams Sodium: 417 milligrams Fiber: 4 grams CHILI WITH CORN AND BLACK BEANS (Serves 8) Rich with flavor, this is a chili that even non-vegetarians will love. 1 Tablespoon canola oil 2/3 cup chopped yellow onion 2 cloves garlic, minced One 12-ounce box ground or chopped vegetarian "burger" One 15-ounce can crushed tomatoes One 15.5-ounce can whole kernel corn, drained One 15-ounce can black beans, undrained 1 cup water 1/4 teaspoon salt 1 teaspoon ground cumin 1 teaspoon adobe seasoning (a blend available in well-stocked supermarkets) 2 teaspoons chili powder Heat the oil in a 3 1/2- to 4-quart pot. Add the onions and garlic and saute until onions are half tender. Add the ground "burger" and saute several minutes longer until it begins to brown slightly. Stir in remaining ingredients. Cover and simmer, stirring occasionally for 20-30 minutes to allow flavors to blend. Ladle into bowls, and serve with warm tortillas, if desired. Total calories per serving: 191 Fat: 6 grams Carbohydrates: 25 grams Protein: 13 grams Sodium: 719 milligrams Fiber: 7 grams Peggy Rynk is a frequent contributor to Vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. Journal. |
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