Category Archives: Soup

Bean and Barley Soup

Bean and Barley Soup

2 tsp olive oil

1 large onion, chopped

2 cloves garlic, minced

5 cups vegetarian beef broth

1/4 cup + 1/8 cup pearl barley

2 bay leaves

2 medium carrots, peeled and diced

1 medium potato, diced

1/2 a 19oz can red kidney beans

Salt and pepper to taste

Heat oil over medium heat. Add onion and garlic, cook until soft. Add beef broth, barley and bay leaves. Bring to a boil, cover, and reduce heat to simmer for 40 minutes (or until barley is almost cooked). Add rest of ingredients and cook until vegetables are tender. Remove bay leaves and add salt and pepper to taste.

(Celery would be good to add to the soup too, I just didn’t have any.)

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Filed under Beans, Food, Grains, Recipes, Soup, Vegan, Vegetables, Vegetarian

Easy Potato and Broccoli Soup

Easy Potato and Broccoli Soup

(4-6 servings)

2 medium potatoes (I used red potatoes), chopped

1 head broccoli, chopped into florets (about 4 to 6 cups)

4 cups chicken broth

1/2 cup skim milk

Cheddar cheese, shredded, for garnish

Salt and pepper to taste

Directions:

1. Bring potatoes and chicken broth to a boil. Reduce heat, cover, and cook until tender, about 15 to 20 minutes).

2. Add broccoli florets. Cover and cook until tender, about 10 minutes.

3. Remove from heat. In batches, blend until smooth in a blender.

4. Add pureed soup back to pot and return to heat.

5. Add milk and salt and pepper, heat through.

6. Serve garnished with Cheddar cheese.

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Filed under Food, Lunch, Recipes, Soup, Vegetables

Cookie Dough Madness and Recovery Soup

(First of all, there will be no pictures, perhaps for a while, because the camera battery is dead and the hubby has lost the recharger.)

Ok, so it’s not a great idea to bake cookies right before preparing supper, but that is what I did. It wouldn’t have been such a problem if the dough wasn’t the best, most soft, “doughlicious” dough ever! But it was, and I ate quite a bit of it. So now I feel that “ickyness” in my belly that comes with such behavior.

As I write this, I’m drinking mint green tea to aid digestion, while my “cure-all” soup is simmering on the stove. I’ll be having a fresh green salad on the side with nothing more than a little lemon juice for dressing. I think that should make for a nice balance to my earlier indulgence!

Here is the recipe for the soup–it’s one of my favorites. It makes your kitchen smell great too.

Simple Golden Broth – Serves 6
(From The Peaceful Palate by Jennifer Raymond; vegan cookbook)

1 onion, chopped
4 garlic cloves, minced
1 cup yellow split peas
½ tsp turmeric
4 cups water or vegetable stock (I use stock, and therefore, less added salt)
½ – 1 tsp salt

Place the onion, garlic, split peas, turmeric, and water or stock into a pot. Bring to simmer, then cover and cook until peas are tender, about 50 minutes.

Puree in a blender until smooth. You can strain it for a thinner broth, but I never do that. Add salt to taste.

Per serving: 53 calories; 3g protein, 10g carbohydrate 0g fat, 0g cholesterol. 

(I definitely eat more than 1 serving of this soup! Probably 2 or 3)

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Filed under Baking, Dinner, Food, Intuitive Eating, Recipes, Soup, Sweets, Vegan