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Vegetable soups for winter ... light but satisfying.

Soothe the chill of winter with light, satisfying vegetable soup. The process is simple, and the results are colorful and refreshing. In the first soup, onions cooked slowly to sweetness go with carrots and bright green okra. The second smoothly combines canned garbanzos and barley, while the third mixes golden squash, hominy, cauliflower, and mustard greens.

Onion Soup with Okra

2 tablespoons butter or margarine

3 medium-size onions, thinly sliced

8 garlic cloves, minced or pressed

5 cups regular-strength chicken broth

1 cup thinly sliced carrots

2 cups (about 9 oz.) frozen sliced


Parmesan bread (recipe follows) In a 5- to 6-quart pan over medium heat, cook butter, onions, and garlic; stir often until onion is golden and sweet-tasting, about 45 minutes.

Add broth and carrots to pan. Bring to a boil over high heat, cover, and cook until carrots are tender to bite, about 5 minutes. Stir in okra; heat until hot.

Ladle soup into 4 to 6 bowls and serve with parmesan bread. Makes 4 to 6 servings, 1 1/4- to 1 3/4-cup size.

Per serving without bread.- 110 cal ; 4 g protein; 12 g carbo. ; 5.4 g fat; 10 mg chol. ; 95 mg sodium.

Parmesan bread. Mix together 6 tablespoons butter or margarine, at room temperature, and 1/2 cup grated parmesan cheese; set aside. Diagonally cut 1 slender baguette (8 oz.) into 1/2-inch-thick slices. Spread butter mixture onto 1 side of each baguette slice; place slices, buttered sides up, in 2 pans, each 10 by 15 inches. Broil 1 pan at a time, about 6 inches from heat, until golden, about 4 minutes.

Per 1/2-ounce slice: 91 cal.; 2.4g protein; 7.9g carbo. ; 5.5 g fat; 14 mg chol.; 173 mg sodium.

Creamed Garbanzo Soup with Toasted Sesame Seed and Green Onion

2 tablespoons olive or salad oil

1 medium-size onion, chopped

1/2 cup pearl barley

1 teaspoon cumin seed

5 cups regular-strength chicken broth

2 cans (151/2 oz. each) garbanzo

beans, drained

1/4 cup sesame seed

6 green onions (ends trimmed), thinly


Lemon wedges (optional)

To a 5- to 6-quart pan over medium-high heat, add 1 tablespoon oil, onion, barley, and cumin; stir until barley is opaque and onion is translucent, about 5 minutes.

Add broth, bring to a boil, cover, and simmer until barley is tender to bite, about 25 minutes. Add beans; simmer until they are hot, about 10 minutes. Pour 1/2 of mixture into a blender; whirl until smoothly pureed. Pour back into pan.

Meanwhile, in a 6- to 8-inch frying pan over medium-high heat, combine remaining oil and sesame seed; stir often until golden, about 4 minutes, Add onions and stir until bright green, about 1 minute. Spoon sesame mixture into a small bowl. Ladle soup into 6 bowls; add sesame mixture and squeeze juice from lemon wedges to taste into individual portions. Makes 6 servings, 1-cup size.

Per serving: 321 cal; 12 g protein; 46 g carbo.; 11 g fat; 0 mg chol.; 485 mg sodium.

Winter Vegetable Soup

1 pound banana squash

6 cups regular-strength chicken broth

1 ounce fresh ginger (about 1 by 11/2

in.), peeled and thinly sliced

1/2 pound mustard greens

1 medium-size (about 1 1/2 Lb.) head

cauliflower, cored and separated into flowerets

1 can (1 41/2 oz.) yellow hominy,


Cut rind from banana squash and discard; cut squash into about 1/2-inch cubes. In a 5- to 6-quart pan, combine squash, broth, and ginger. Bring to a boil on high heat; cover, and simmer until squash is tender when pierced, about 10 minutes.

Meanwhile, rinse mustard greens, discard tough stems, and sliver leaves.

To soup, add cauliflower and hominy. Turn heat to high and bring soup to a boil; cover and boil gently until cauliflower is tender when pierced, about 15 minutes. Stir in greens. Ladle soup into 6 bowls. Makes 6 servings, 1 1/2-cup size.

Per serving: 124 cat.; 6.6 g protein; 22 g carbo.; 2g fat; 0 mg chol.; 271 mg sodium.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Feb 1, 1989
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