Black Bean Vegetable Soup
1 tablespoon vegetable oil
1 onion -- chopped
1 clove garlic -- minced
2 carrots -- chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 cans black beans -- (each 14oz/398ml)
drained and rinsed
1 can corn kernels -- (7oz/199ml)
1/4 teaspoon pepper
1 can stewed tomatoes -- (10oz/284ml)
In large saucepan, heat oil over medium heat; cook onion, garlic and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover and simmer for 10 to 15 minutes or until carrots are tender.
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French Onion Soup
5 medium onions -- (5 to 6)
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
salt and pepper to taste
6 cups beef broth
6 thick slices French bread or 1 box croutons
1/3 cup grated Parmesan cheese
3/4 pound Swiss cheese -- grated (I shred
mine)
Clean onions, cut into thin slices. In a large heavy skillet, melt butter or margarine. Add onions and saute until golden brown and transparent (about 10 mins.). Add flour, stirring constantly to form a smooth paste. Cook for a minute or two. Add salt and pepper. Slowly stir in beef broth. Bring soup to a boil, reduce heat and simmer for 30 mins. Toast bread (or use a box of croutons) slices in the oven. Place one slice of bread in each of six ovenproof bowls or use one large tureen; sprinkle with Parmesan cheese. Preheat broiler. Pour soup over bread. Sprinkle Swiss cheese on top. Place soup bowls under broiler and broil until cheese is light brown. Serve soup immediately. Note: I have used croutons on top with the cheeses over them instead of the bread in the bottom of the bowls.
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Goulash Soup
2 red peppers
2 tablespoons oil
1 pound stewing beef cut into 1 inch pieces -- fat trimmed
2 large onion -- thinly sliced
1 tablespoon flour
2 teaspoons paprika
6 cups beef stock
1 13 oz. can tamatoes -- chopped
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 clove garlic -- minced
1 bay leaf
salt and pepper
3 large potatoes -- chopped
dash tobasco sauce
sour cream
Roast and peel red peppers. Cut flesh into chunks. Heat oil in lrg. pan. Add beef and brown. Add onions, peppers, flour and paprika. Stir over high heat for
1-2 min. Add stock tomato paste, vinegar, garlic, bay leaf, salt and pepper to taste. Bring to boil, cover tightly and simmer 1 1/2 hours. Add potatoes and cook 30 min. until beef and potatoes are tender. Remove bay leaf. Add tobasco. Serve immediately with dallop of sourcream.
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Pea Soup
1 package split green peas -- (16 ounces)
4 cups water
2 cups chicken broth
1/2 pound ham -- cubed
1 large potato -- peeled and cubed
1 celery stalk -- sliced
1 small onion -- chopped
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/2 teaspoon thyme leaves
1 bay leaf
Rinse split peas in cold water. Combine all ingredients in a Dutch oven or large sauce pan; bring to a boil. Reduce heat and cover. Simmer, stirring occasionally, 1½ hours. Remove bay leaf.
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Bean and Steak Soup
1 cup lima beans -- dried
1 rib steak
1 tablespoon oil
2 onions
3 cloves garlic -- diced
4 carrots -- diced
2 stalks celery -- sliced
5 cups cabbage -- chopped fine
3 potatoes -- diced
1/4 cup parsley -- fresh and chopped
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cloves
1 teaspoon thyme leaves
1 can beef broth
6 cups water
1 can tomatoes
Soak the beans overnight. Brown the steak well, remove from soup pot. Add the onions and garlic and cook for a few minutes. Add the cabbage, celery, carrots, tomatoes, water, beef broth and the spices. Put the steak back into soup mixture and simmer for 1 1/2 hours.
Meanwhile cook the beans in a seperate pot for 1/2 hour and drain. Add the potatoes, beans and the parsley to soup. Remove the steak and cut into small pieces and put back into the soup and simmer for another 45 minutes.
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Minestrone Soup
1 pound flank steak -- cut 1/2 inch thick
1 tablespoon Italian seasoning
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup onion -- chopped
1 clove garlic -- minced
1 can tomato sauce
1 can beef broth
3 cups water
1 bay leaf
1 can stewed Italian style stewed tomatoes
1 small zucchini -- cut lengthwise, sliced
1/2 cup celery -- chopped
2 tablespoons parsley -- chopped
16 ounces vegetables, frozen, mixed
1/4 cup elbow macaroni -- uncooked
1 can kidney beans -- undrained
parmesan cheese -- grated
Cut beef steak into 1" pieces. Sprinkle with Italian seasoning and pepper. Heat oil. Add steak; cook and stir until evenly browned. Stir in onion and garlic; continue cooking for 3 minutes. Add tomato sauce, broth, water, and bay leaf. Bring to a boil; reduce heat and add tomatoes, zucchini, celery, parsley, mixed vegetables, and noodles.
Cover and simmer 1 - 1/2 hours or until beef is tender, stirring occasionally. Ten minutes before serving, add kidney beans. Remove bay leaf. Sprinkle each serving with parmesan cheese.
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Galic Bean Soup
2 cups white beans
2 bay leaves
1/4 pound salt pork
1/2 teaspoon marjoram
3 large potatoes diced
garlic clove diced
3 cups shredded cabbage
3 medium onions chopped
1/4 cup fresh parsley
1 cup diced carrots
1 cup diced celery
3 quarts chicken stock
Cover the beans with water by a few inches. Bring to a boil, turn off and let stand 1 hour. Saute the salt pork until it browns, remove most of the fat and the salt pork. Add garlic, onions, celery and carrots and saute till golden. Drain the beans and add them along with reserved salt pork, bay leaves and marjorm.
Add the stock. Bring to a simmer and cook 20 minutes. Add the potatoes and simmer another 20 minutes. Add the cabbage and cook till everything is tender. Stir in the parsley and season with salt and pepper.
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Golden Bean Soup With Bacon
1/2 pound dried great northern beans
4 bacon slices
1 1/2 cup sliced carrot
1 cup chopped onion
1/2 cup chopped green onions
1 garlic clove -- minced
2 cups water
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
29 ounces vegetable broth
1/4 cup chopped fresh parsley
1 teaspoon brown sugar
1/2 teaspoon grated lemon rind
Sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans in a colander; set aside. Cook bacon in Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2 tablespoons bacon fat in pan. Crumble bacon; set aside.
Add carrot, onion, green onions, and garlic to bacon fat in pan; saute 3 minutes. Add beans, 2 cups water, red pepper, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are tender.
Combine crumbled bacon, parsley, brown sugar, and lemon rind; stir well. Sprinkle over soup.
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Island Beans
1 tablespoon Vegetable oil
1/2 pound Dried Spanish chorizo sausage -- finely chopped
2 cups Chopped onions
1 small Chili pepper -- finely minced
Salt
Freshly-ground black pepper
2 tablespoons Chopped garlic
1 pound Dried black beans
10 cups Chicken stock
1 tablespoon Butter
In a large saucepan, over medium heat, add the oil. When the oil is hot add the sausage and brown for 2 minutes. Add the onions and peppers. Season with salt and pepper.
Saute for 3 to 4 minutes or until the vegetables are wilted. Stir in the garlic and black beans. Saute for 1 minute.
Add the stock and bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are creamy and tender, about 2 1/2 hours, stirring occasionally. Stir in the butter and reseason with salt and pepper.
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Dee's Beef Barley Soup
1 rib steak
1 tablespoon oil
2 onions--diced
3 cloves garlic -- diced
4 carrots -- diced
2 stalks celery -- sliced
1/2 green pepper--diced
4 potatoes -- diced
1 can chick peas
1 large can black beans
1 can mushrooms
1 cup pearl barley
1/4 cup parsley -- fresh and chopped
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon cumin
2 teaspoons thyme leaves
1 can beef broth
8 cups water--or more
1 large can diced tomatoes
Brown the steak well, remove from soup pot. Add the onions and garlic and cook for a few minutes. Add the celery, green pepper, carrots, tomatoes, water, beef broth, barley and the spices.
Put the steak back into soup mixture and simmer for 1 1/2 hours. Add the potatoes, beans, chick peas, mushrooms and the parsley to soup.
Remove the steak and cut into small pieces and put back into the soup and simmer for another 45 minutes.
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Best Onion Soup
6 large onions -- thinly sliced
4 tablespoons butter
1 teaspoon sugar
1 tablespoon flour
1 cup dry white wine
1 quart beef stock
6 large croutons{or more of the small ones}
2 cups Swiss cheese -- grated
1/2 cup Parmesan cheese -- grated
In heavy bottom pan, slowly brown the onions in butter and sugar until the onions are dark brown, about 30 minutes. With a wooden spoon, scrape the brown off the bottom of the pan, occasionally. Add flour and cook, stirring for 2 to 3 minutes. Add the wine and cook for 2 to 3 minutes more.
Add stock and simmer partially covered for 1 hour. To serve, place a crouton on top of each bowl of soup. Cover generously with Swiss cheese and sprinkle with Parmesan. Bake covered at 325 F for 15 min. then uncover and bake another 10 minutes.
6 servings.
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White Bean Soup
1 pound dried large white beans
8 cups cold water
2 tablespoons olive oil
4 medium onions -- diced
4 large cloves garlic -- coarsely chopped
8 ounces smoked ham hock
10 cups Chicken Broth
1 teaspoon dried thyme
6 allspice berries
2 bay leaves
2 carrots -- diced
Rinse the beans and soak overnight in the cold water. Drain, rinse, and set aside.
Place the oil in a heavy soup pot. Add the onions and garlic; with the vegetables over
low heat, stirring occasionally, for 15 minutes. Add the beans, ham hock, broth, thyme,
allspice, and bay leaves.
Bring the soup to a boil, reduce the heat, and simmer,
partially covered, until the beans are tender, about 1 1/2 hours. Remove the ham hock,
allspice, and bay leaves. Let the ham hock stand until cool enough to handle, then shred
the meat from the bone.
Purée 2 cups of the soup in a food processor or blender until
smooth. Stir the purée back into the soup along with the meat from the ham hock. Reheat
over low heat.
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Diet Cabbage Soup
1 head cabbage, shredded or chopped
2 large onions, chopped
16-28 ounces canned tomatoes, chopped
2 green peppers
4 stalks celery
1 48 oz. can V-8 juice
2 packages Lipton onion soup mix
black pepper
6 carrots, sliced
1 can green beans
fresh dill
Put all vegetables and V-8 juice in a big pot and cover with water. Bring to a boil, stir in the soup mix, and boil gently for 10 minutes. Cover, reduce heat, and simmer until all the vegetables are soft. Stir in the black pepper and chopped dill.
Eat as much of the soup as you like, as often as you like.
Here's what else you can eat, and when:
DAY 1: All fruits except bananas.
DAY 2: All vegetables, raw or cooked. This includes baked potato with a LITTLE butter.
DAY 3: Fruits and vegetables, but no potatoes or bananas.
DAY 4: Bananas and skim milk--eat as many as 8 bananas and drink as many as 8 glasses of skim milk.
DAY 5: Beef, skinless chicken, and/or fish--as much as 20 ounces, total. You can also eat 6 tomatoes. And you must drink 8 glasses of water. Don't forget at least one bowl of soup.
DAY 6: Beef, skinless chicken, or fish and vegetables. Drink 8 glasses of water and eat at least one bowl of soup.
DAY 7: Brown rice, vegetables, and unsweetened fruit juice.
Good luck!
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