Recipes
Lots of Veggies - Soups
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Mediterranean Vegetable Soup, Gazpacho with Herbs, Summer Vegetable Stew, French Cream of Lettuce Soup, Chilled Garden Soup, Summer Vegetable Chili, Brillian Green and Red Soup, Chilled Creamy Tomato Soup, Italian Tortellini Soup, African Pean Soup, Pennsylvania Garden Soup, Sunday Chili
Mediterranean vegetable soup
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp olive oil
1 (28-oz) can Italian-style plum tomatoes, cut up
1 (15-oz) can tomato sauce
1 (14-oz) can beef broth, or 2 c water
1 bunch spinach, stems removed, chopped
1 lb green beans, cut into 2-inch pieces
1 c sliced carrots
1 tsp dried oregano leaves
16 oz small bow tie pasta
8 oz feta, crumbled
In pot over medium heat, cook onion and garlic in oil 3 minutes.
Add tomatoes, tomato sauce, broth or water, spinach, green beans, carrots and oregano; bring to a boil, reduce heat and simmer for 10 minutes.
Add pasta; simmer 10 minutes more. Serve with crumbled feta on top.
Gazpacho with herbs
1 onion
1 green bell pepper
1 cucumber
3 medium, ripe tomatoes
2 green onions
1 clove garlic, minced
4 c tomato juice
3 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1 ts dried tarragon
2 tsp minced fresh basil
1/4 c chopped fresh parsley
1 tsp sugar
Salt and pepper to taste
In a blender or food processor, chop onion, bell pepper, cucumber, tomatoes and green onions.
Add tomato juice, garlic, lemon juice, vinegar, tarragon, basil, parsley, sugar, salt and pepper. Blend until well-combined but still slightly chunky.
Chill at least 2 hours before serving.
Summer vegetable stew
5 medium onions, thinly sliced
1/4 c vegetable oil
1 lb cubed pork
5 ripe tomatoes, sliced
1 c fresh green beans, cut into pieces
2 c peeled, diced eggplant
2 c diced green pepper
1 carrot, peeled and sliced
1/2 c uncooked rice (not instant)
1 c water
Salt and black pepper, to taste
Sauté onions in oil until soft. Remove from skillet and set aside. Add pork to skillet and brown; remove from heat.
Arrange half the onions in greased 9 x 13 x 3-inch baking dish. Add half the tomatoes. Sprinkle with salt and pepper. Add in layers half of the beans, eggplant, green peppers and carrots. Top with all the rice and pork. Season with salt and pepper.
Add in layers remaining onions, tomatoes, green beans, eggplant, green peppers and carrots. Season. Pour water over. Cover and bake at 375 degrees 2 1/2 hours. Uncover and bake 30 minutes more.
French cream of lettuce soup
4 Tbsp butter
2 cloves garlic, minced fine
2 Tbsp minced fresh parsley
1 Tbsp minced fresh tarragon
1 medium onion, chopped
1 lb Romaine lettuce, finely shredded
1 bunch watercress, minced
1 qt beef or vegetable stock
2 egg yolks
2 c half and half
Salt and pepper to taste
Heat butter in saucepan over medium-high heat; add garlic, parsley, tarragon, and onion. Cook until onion is transparent.
Add lettuce and watercress. Stir over low heat 5 minutes. Stir in the beef stock and simmer uncovered 30 minutes.
When ready to serve, beat the egg yolks and the cream together with several tablespoons hot soup, then pour in, stirring constantly over low heat until the
soup thickens slightly.
Stir in salt and pepper and serve.
Chilled garden soup
1 bunch green onions, sliced
2 Tbsp butter
4 c peeled, diced cucumbers
3 c chicken broth
1 c chopped spinach
1/2 c peeled, sliced potatoes
Ground black pepper, to taste
~1 c heavy cream
Fresh lemon juice
Salt
Cucumber slices for garnish
In saucepan over medium-high heat, sauté green onions in butter until soft, 3-5 minutes.
Add cucumbers, broth, spinach, potatoes and pepper. Bring to boil, then reduce heat and simmer, covered, until potatoes are tender, about 15 minutes.
Puree in blender, working in batches. Transfer to bowl and stir in almost enough cream to reach desired. Add lemon and salt totaste.
Chill several hours. Serve with thinly sliced cucumber garnish.
Summer vegetable chili
1 large onion, chopped
1 Tbsp vegetable oil
4 medium tomatoes, chopped
2/3 c picante sauce
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp dried basil
1 (16-oz) can black beans, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 large yellow squash or zucchini, cut into 1/2-inch chunks (about 2 c)
In a large pan over medium heat, cook onion in oil until tender. Add tomatoes, picante sauce, cumin, salt and basil. Cover and simmer 10 minutes.
Stir in black beans, green pepper, red pepper and squash; cover and simmer until vegetables are tender, about 15 minutes.
Serve as-is, or over hot cooked rice.
Brilliant green and red soup
1 large onion, chopped
1 clove garlic, crushed
4 stalks celery, chopped
1 tsp ground cumin
2 Tbsp olive oil
6 c packed spinach leaves (about 2 bunches), stems removed
4 c chicken broth
1 tsp dried oregano
4 tomatoes, diced; divided
Salt and pepper, to taste
Place onion, garlic, celery, and cumin in pot with olive oil over medium heat. Cook 5 minutes.
Add spinach; stir well. Reduce heat to low; cover. Simmer until spinach is wilted, about 4 minutes.
Add broth and oregano; simmer, covered, 20-25 minutes.
Working in batches, puree mixture. Place mixture and 2 cups of diced tomatoes in pot and heat through (but don’t cook tomatoes).
Season with salt and pepper.
Serve garnished with reserved diced tomatoes.
Chilled creamy tomato soup
1 cucumber, peeled, seeded and chopped
1 green pepper, seeded and chopped
2 green onions, chopped
2 cloves garlic, crushed
1/2 tsp dill weed
3 c tomato juice
1 c chopped tomatoes
1 c plain yogurt
Thinly sliced raw mushrooms, watercress sprigs or croutons, for garnish
Combine all ingredients, except garnish, and mix well.
Chill at least 2 hours.
Garnish and serve as appetizer or main course, with a green salad and wheat rolls.
Note: Vary vegetables according to availability, but note that celery tends to overpower other flavors. Add 1 tsp honey for a touch of sweetness, if desired.
Italian Tortellini Soup
4 medium carrots, sliced
1 medium onion, chopped
2 stalks celery, sliced
3 cloves garlic, minced
1 t. dried thyme or 1 T. fresh
4 c. vegetable broth
2 medium summer squash, sliced
4 plum tomatoes, chopped
1 ½ c. frozen cheese-filled tortellini
15 oz. (1 can) red kidney beans, rinsed and drained
Grated Parmesan Cheese (optional)
Put 2 c. of the broth in a large saucepan.
Add carrots, onion, celery, garlic, and thyme. Heat to a boil, then reduce heat to low
Cover and cook 10 minutes, or until onion is tender
Add remaining broth, squash, tomatoes, tortellini, and beans. Heat to a boil, then reduce heat to low
Cover and cook for 15 minutes, or until tortellini is tender
Serve with Parmesan cheese, if desired
African Peanut Soup
-Deb P.
2 T. olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves minced garlic
1 lb. Diced tomatoes
8 c. vegetable broth or stock
¼ to ½ t. cayenne pepper
2/3 c. natural crunchy peanut butter
½ c. uncooked brown rice
Heat oil in a large stock pot over medium high heat.
Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, stock, and pepper. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender.
Stir in peanut butter until well blended, and serve.
Pennsylvania Garden Soup
2qts. Stock or broth
½ t. oregano
1 clove garlic
1 large onion, chopped
4 carrots, scraped and sliced
1 large sweet pepper, skinned and cut in strips
2 c. fresh beans, cut
1 summer squash, cut into strips
3 ears sweet corn, kernels cut off the cob
3 large tomatoes, skinned and quartered
2 t. salt
½ t. celery seed
6 peppercorns
¼ c. chopped parsley
Simmer stock with salt, spices and garlic for 30 minutes.
Add onion, parsley, carrots, pepper, and beans; simmer 20 minutes.
Add squash and corn; simmer 15 minutes.
Add tomatoes; simmer 15 minutes.
Sunday Chili
Healthy, easy to make and easy to adapt to what you have on hand. (any kind of bean, fresh or canned tomatoes, any allium: leeks, green garlic, 'regular' onions, etc, any kind of bell pepper or leave the pepper out, etc. you get the idea.) AND it freezes well in smaller portions.
3 cups dry kidney beans (or used canned; you can use nearly any kind of bean you have on hand)
2-3 onions
4 cloves garlic, minced
1 colored bell pepper, chopped
1-2 cups coarsely chopped green cabbage
1/2 cup diced unpeeled potatoes
2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
1 to 2 tbs chili powder (or mix this with fresh hot peppers, finely chopped)
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth
salt and pepper to taste
Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. (Or skip all this and use canned if in a hurry) In a large skillet over medium-high heat, water saute onion and garlic until soft, about 3 to 5 min. (or oil saute them in a tablespoon cooking oil) add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste. Serves 8