Filed under: Recipes – Soups
I’ve made this three times lately to use up some tomatoes plus wanting something tasty to eat. It’s very easy – not quite as easy as opening a can but so, so much better tasting.
Fresh Ingredients
1 thick slice of onion
1-2 cloves garlic, minced
4 plum tomatoes, chopped
1-2 T sour cream
Pantry Fare
2 cups broth
splash of balsamic vinegar
Oils and Spices
2 tsp sugar
1/2 tsp salt
1 tsp dried basil
Saute the onion and garlic until lightly browned. Add the tomatoes, broth, basil, vinegar, and sugar. Simmer for 30 minutes to blend flavors. Add salt and season more to taste if necessary. Add sour cream and blend the mixture.
Makes 2 generous servings.
Be healthy!
January 3, 2012
Onward to India with another recipe from Bobbie Hinman’s
The Meatless Gourmet – Favorite Recipes From Around the World
Fresh Ingredients
1 cup chopped onions
½ cup chopped celery
3 cloves garlic, minced
1 small butternut squash – peeled, seeded, and cubed
chopped cilantro for garnish
PantryFare
1 cup yellow split peas
1 – 16 oz can diced tomatoes, undrained
Spices and Oils
2 tsp vegetable oil
1 T curry powder
2 bay leaves
¼ tsp pepper
salt to taste
Heat the oil in a large pan over medium heat. Add the onion, celery, and garlic. Sprinkle with curry powder and 1 T water. Cook, stirring frequently, 5 minutes. Add ¼ cup water little by little to keep the onion from sticking.
Add 5-¼ cups of water and the remaining ingredients except salt and cilantro. Simmer 45 minutes until squash and peas are tender. Salt to taste and discard the bay leaves. Serve hot and garnish with cilantro.
October 8, 2010
This is another recipe from the St Petersburg Times.
1 – Butternut Squash, peeled and cubed in 1 inch pieces
1 Cup chopped onion
1 Tablespoon Olive Oil
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground corriander
4 Cups broth
2- 15 oz cans white beans
2 Tablespoons orange juice
1 tsp sherry vinegar
Cook onion 3 to 4 minutes in oil heated in large pot at medium high. Add squash, spices and broth and simmer 20 minutes, until squash is tender. Add beans, juice and vinegar to broth. Once heated, transfer to your blender in batches and puree. Salt and pepper to taste.
December 3, 2009
I followed a recipe by Arnold Foss on AllRecipes.com but modified it for the ingredients I had on hand. It was amazingly good!
Fresh Ingredients
2 large leeks, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup fat-free half ‘n half cream
1 clove garlic, minced
¾ cup water
PantryFare
1 can broth
Spices and Oils
2 T olive oil
2 cubes vegetable bouillon
½ tsp curry powder
1/8 tsp pepper
sprinkle red pepper flakes
Saute the leeks and garlic in the olive oil until tender. Add everything except the cream and simmer for 25 minutes. Puree 1 cup of of the soup in your blender until smooth. Add cream and pureed soup to the pan and reheat but do not boil.
November 6, 2009
Gazpacho ingredients
Here’s a nice summertime recipe for gazpacho that is a little different and very tasty. My first run at it included hot peppers but it was too spicy for me but you can add them at your own option.
Roast under the broiler or on the barbeque:
8 large plum tomatoes
1 red bell pepper
1 poblano pepper (or green pepper)
1 white onion
4 cloves garlic
4 green onions, trimmed
After roasting and peeling the skins from the vegetables, puree them in a blender and/or food processor. Add and blend:
1 cucumber, peeled and seeded
2 T olive oil
2 T red wine vinegar
1/4 cup chopped cilantro
1 tsp salt
pepper to taste
Chill and serve garnished with tortilla strips or croutons, lime wedges, the greens from the green onions finely chopped, and if you want more texture, garnish with chopped peppers and onion.
To make the tortilla strips, take 4 corn tortillas and cut them into 1/4″ strips. Bake at 350 degrees, until golden.
September 1, 2009
1/2 pound Navy Beans – soak for a minimum of 4 hours 6 cups stock and water 1/2 onion chopped 1 or 2 stalks celery chopped 2 carrots chopped 1 zucchini squash sliced 3-4 Roma tomatoes chopped 1-2 stalks bok choy, sliced complete with leaves 1 leek sliced (thick) 1 tsp Italian Seasoning 1/2 tsp salt 1/4 tsp pepper
August 6, 2009
Found a great website with a great recipe for Peachy-Keen Black Bean Soup
www.hungry-girl.com Soup recipe
August 5, 2009
made soup for lunch today and the challenge is whether or not I can ever replicate it
Continue August 4, 2009
Get a BIG pot out for this one
Continue July 4, 2009
I’m not advocating this as the best thing you should eat, but . . .
Continue June 30, 2009
