2 Vegetarian Soup Ideas

Vegetarian soup can be just as flavorful as a meat or fish soup but many people are unaware of this and assume that vegetable soup is supposed to taste plain and boring. There also seems to be a popular consensus that all vegetarian soups are for dieters and this is also untrue. Actually, there are plenty of vegetarian soup ideas that you can use to make the most delicious soup recipes.

You can make creamy vegetable soups or add homemade croutons or plenty of cheese. It is a myth that meatless and fishless soups have to be healthy and you can use cream, cheese, nuts or croutons to add flavor, crunch, or creaminess.

If you want to follow a meat or fish recipe but omit the meat or fish, you can substitute eggs, tofu, or a grain like barley or rice, depending on the soup recipe. It is probably easier to follow a few vegetarian soup recipes to begin with and then you can start to create your own. Use plenty of delicious herbs and spices to give maximum taste to the soup.

Vegetarian French Onion Soup

If you are looking for a rich, satisfying vegetarian soup, what about making a vegetarian version of French onion soup? Classic French onion soup is made with beef broth but you can use vegetable broth instead, for a tasty soup.

The flavor of the soup will not be exactly the same as in the classic French onion soup recipe but if you love onions and you want to make a vegetarian onion soup, this is a good way of doing it. You can also substitute vegetarian cheese for the Gruyere cheese, as a tasty topping for this warming dish.

Chinese Hot and Sour Soup

Hot and sour soup is great as an appetizer or even as a meal. In Taiwan and China, this would be enjoyed for breakfast but you will probably prefer it for lunch or dinner. This is a wonderful way to make a full-flavored vegetarian soup. This is a vegan recipe as well as a vegetarian one. If you like, you can add some seitan or fried tofu.

What you will need:

1 small can water chestnuts
6 cups vegetable broth
2 cups sliced mushrooms (try shiitake or wood ear mushrooms)
2 tablespoons chili oil
1/2 cup sliced green onions
2 tablespoons vinegar
3 minced cloves garlic
1 small can bamboo shoots
1/2 teaspoon black pepper
2 tablespoons soy sauce
1 teaspoon hot sauce

How to make it:

Bring the vegetable broth to a simmer and add the water chestnuts, mushrooms, vinegar, garlic, bamboo shoots, black pepper, soy sauce, and hot sauce. Simmer the soup for half an hour, then add the green onions and simmer it for five more minutes. Stir in the chili oil and add extra vinegar, soy sauce, or hot sauce to taste.

THE FOOD DEBATE IS STILL GOING?!

NOTE: I stole the part with all the tf2 characters and gman announcing their food from J16FOX2, as indicated by his watermark. So, credit to him for that one part. I did this cuz I got lazy. Yes, Billy Mays is here. It seems the food debate has left tf2 characters and gone to new places. The song in the beginning is Ignus Solus.



http://www.youtube.com/watch?v=p3oR4EX_fMI&hl=en

I'm A Vegetarian Now

My semi-autobiographical greatest "hit" about becoming a vegetarian. Recorded back in 1991 in my dorm room at Antioch College in Yellow Springs, OH This is a copy of a video I uploaded 3+ years ago on youtube at www.youtube.com For some reason the audio got yanked for that one so I re-encoded and re-uploaded it so it wont get flagged as a duplicate. Hopefully that one can be repaired someday. ------- Lyrics: I'm A Vegetarian Now Written and performed by Matthew Baya January 1991 Now I was raised an all-american kid, I enjoyed all four food groups an after school snack was a raw hotdog and Chunky Sirloin Burger soup Ham and cheese sandwich for lunch, steak and potatoes at night scrambled eggs and sausage and bacon, pepperoni on my pizza slice and Burger King was a big night out, and steak was the meal of the week I don't think there was a day of my youth that went by without eating meat But then it was off to college, just fresh out of high school and I was surprised to find out that eating meat wasn't cool When people saw meat on my plate, well they just stared and walked away and no one else ate chicken noodle soup, not even on the rainy days and no matter what I offered my friends they'd always state out loud.. "I'm sorry Matt, but I can't eat that, 'cause I'm vegetarian now!" and I will have no part of, a pig or a chicken or cow Sorry Matt but I can't eat that 'cause I'm a vegetarian now! So I became a vegetarian, and my friends thought that was neat how hard could it ...



http://www.youtube.com/watch?v=YDl4TQnTwQQ&hl=en

Split Pea Soup Video.wmv

An easy to make economical winter warmer soup using split peas plus for a non-vegetarian version, optional leftover meat such as ham, chicken, beef or lamb.



http://www.youtube.com/watch?v=HjnMdDmLeuY&hl=en

Creamy Chicken Corn Soup Recipe

I guess the easiest way to enjoy a bowl of corn soup is to purchase a can of corn soup from your nearby supermarket and cooked it about 10 mins before serving it. Easy right?  However, do you know it contains chemicals and preservatives that are harmful to our body? So instead of having a corn soup with preservatives, why not try to make some home-made corn soup, creamy chicken corn soup recipe, that are nutritious and delicious too.

Ingredients

Serving Size: 4 -6

2 medium size corns
3 pieces of chicken fillets (dice into small piece)
1 cup of milk
2 cup of water or chicken stock
3 - 5 teaspoons of corn flour (you can add more flour to thicken it)
3  teaspoon of Salt ( add according to your preference)
Pepper

Preparation

1. Firstly, we have to prepare the corn kernel by separating it from the corn cob. Use a knife to cut from the top to bottom to separate the kernel from the cob.

2. Next, we would need to use the food processor to process the corn kernel. Pour the corn into the processor and add about 1/2 cup of water and blend till you got a corn puree.

3. Pour the puree into a pot over a medium heat.

4. Pour in the remaining cup of water and stir the soup to avoid burnt, about 2 min. Then pour in the milk and continue stirring for another 3 min.

5. Add in Salt

6.  Next, put the chicken into the pot and cooked it over a small heat for about 10 - 15 mins.

7. Lastly, serve the soup while it is still hot with a sprinkle of pepper

How To Make Red Pepper Soup

There is something so wonderful about red peppers. The color livens up any meal, and the spicy tang offers a treat for any palate. Add in the fact that the antioxidants in them are very good for you, and you have a dinnertime treat that is sure to keep you in good health and good spirits.

This recipe for Sweet Roasted Red Pepper Soup combines the tangy flavor of the peppers with the gentle, creamy taste of sour cream. The utter simplicity of this recipe makes it easy, but also brings out all the delightful flavors, one layer at a time.

Sweet Roasted Red Pepper Soup

2 small garlic cloves, unpeeled
2 jars roasted red peppers, drained
1 tsp. extra virgin olive oil
1 cup chicken or veggie broth
1 tbsp. sour cream
1 tsp. milk
fresh minced parsley or chives

Preheat oven to 350 degrees. Cut off the bottom of the garlic cloves and place them on a sheet of aluminum foil. Drizzle olive oil over them, close up the foil, and bake the cloves for thirty minutes. Pull them from the oven, let them cool slightly, and press the cloves from the peels.

Place the garlic, chicken broth, and peppers in a blender. Puree the ingredients until they are thick, but not lumpy. Pour this into a saucepan and heat, stirring constantly. Add salt and pepper to taste.

Right before serving, mix the sour cream and the milk. Pour it into the soup and give it a quick stir. Ladle into bowls and top with chives or parsley.

Enjoy!

Refreshing Iced Soup Recipes For Hot Summer Days

If you associate soup with chilly evenings then you are not alone because most people think about soup when they want something comforting, soothing or warming. However, there are also chilled soup recipes and iced soup recipes which are ideal for cooling you down when the weather becomes warmer. Iced soup is far healthier than ice cream but it has a similar effect.

The definition of a soup is a meat, poultry, vegetable or fish stock or broth which often contains solid pieces of food but there are exceptions to this rather broad definition. You might have tried gazpacho which is an iced Spanish soup, made primarily with tomatoes, bell peppers and olive oil. This is very different from a canned pumpkin soup recipe or chicken soup but it is equally as tasty.

Perhaps you have been lucky enough to try a delicious fruit soup recipe like strawberry soup or melon soup. These are incredibly refreshing and delicious. You can serve fruit soups as appetizers or desserts.

Types of Iced Soup

Most iced or chilled soups are vegetable- or fruit-based, rather than meat- or fish-based, just because they taste better that way. Cucumber soup is a great one to serve chilled, as is pea and green onion soup or tomato soup.

If you prefer something sweeter, what about strawberry, cherry or pineapple soup? Any of these would make an exciting recipe for a dinner party and fruit soups tend to be naturally bright and colorful, which makes them look appealing. Many can be garnished with a swirl of cream, which also adds to the flavor.

Recipe for Chilled Minted Pea Soup

This delicious and bright green soup is ideal for a warm day or even for a picnic. You will need to let it cool down and then chill it for a few hours to make sure it is thoroughly chilled. Serve it with ice cubes to make it even colder. You can use sour cream or plain yogurt to garnish this minted pea soup and this recipe makes enough to serve eight people.

What you will need:

1 chopped lettuce
1 tablespoon olive oil
1 1/2 lbs fresh peas
1 1/2 pints vegetable broth
6 sliced green onions
1/4 cup chopped fresh mint
2 chopped cloves garlic
Salt and white pepper, to taste
Sour cream, to garnish
How to make it:

Saute the garlic and green onions in the oil for about 5 minutes or until tender. Add the broth and bring the mixture to a boil. Add the peas, mint and lettuce and simmer for 3 minutes or until the peas are soft.

Blend the soup until it is smooth. You might need to do this in batches. Add salt and pepper, to taste. Let the soup cool, then cover it and chill it overnight or for at least four hours. Decorate the soup with fresh mint leaves and sour cream just before serving.

White Bean & Ham Soup

What to do with left over ham and ham bone!!



http://www.youtube.com/watch?v=-shV0xBzbI0&hl=en

French Canadian Yellow Split Pea Soup

Cool weather means you need a hearty filling soup from Canada's north country... and this French Canadian Yellow Split Pea Soup hits the spot.



http://www.youtube.com/watch?v=iCqFQp_bc9k&hl=en

Traditional Egyptian Peasant Soup (Melokhia)

Melokhia (corchorus olitoris) is a green, leafy vegetable that is popular in Egypt and countries of the Levant. It is known by several names and spellings such as Jews mallow, mlookheeyeh, mlukhiyya, mulukhiyya, melokheya and of course corchorus. Melokhia is also the name of the national dish of Egypt, a soup that is extremely popular today as was during pharoanic times. Melokhia is also used as a sauce spooned over rice and chicken.

Melokhia is an acquired taste. It tastes like bitter spinach or sorrel when cooked and develops a mucilaginous and viscous texture, like okra. Melokhia requires short cooking time. Because of its mucilaginous texture, the leaves will remain "suspended" in the stock, once they sink to the bottom of the pot, it is overcooked. Melokhia is normally sold fresh in the Middle East but elsewhere is available dried, frozen, or canned from Middle Eastern grocers.

Yield:
4-6 Servings

Ingredients:

1 lb. fresh or frozen melokhia
5 c vegetable or chicken stock
1-2 garlic cloves, crushed
1 Tbsp ghee or olive oil
1-2 tsp. ground coriander
1/8 tsp. red pepper, ground
salt and ground black pepper

1. If using fresh melokhia, cut into small pieces and rinse with cold water and set aside. If using frozen, thaw melokhia in cool water, remove and set aside.
2. In a large saucepan, heat the stock and bring to a boil. Stir in the melokhia and simmer for 25 minutes.
3. Meanwhile, in a small pan heat the ghee and add the crushed garlic and fry till slightly brown. Stir in the coriander and red peeper and mix to form a paste.
4. Add the coriander-red pepper paste to the soup and simmer for a while longer (5 minutes). Add salt and pepper to taste and serve immediately.

How to Make the Best Curry Soup Recipes

Curry soup can be gentle and aromatic or it can be spicy and piquant. Perhaps you want to make curried pumpkin soup or a curried fish soup. There are various ways to make curry soup recipes and lots of different spices you can use.

You might like to add a touch of curry flavor by adding some curry powder to an existing soup recipe or you might like to use a clever combination of spices to add a more complex curry flavor. Curry powder is a great ingredient to keep in the kitchen cupboard because you can use it to jazz up all kinds of tasty recipes and add an Asian flavor.

Curried Vegetable Soups

Vegetables soups are especially good with curry flavors because they can be a bit bland. You can sweeten vegetable soups, adding sugar and cream. This would work well with a canned pumpkin soup recipe, for example, because pumpkin can be used in both sweet and savory recipes. You can also make sweet carrot or yam soup, adding orange juice, ginger and a little sugar. Curry powder adds flavor to any of these.

Other vegetables are better kept savory. A broccoli or turnip based soup would be good with savory curry flavors. Some vegetables have a strong flavor and others are very mellow, which is why there are different curry soup recipes for different vegetables.

How to Make Curried Tomato and Corn Soup

This is a chicken stock based soup recipe and the combination of dill, curry powder, and cayenne pepper adds a flavorful spiciness without overpowering the other flavors. Halve the amount of cayenne pepper if you want a milder taste. Corn and tomatoes have a naturally sweet flavor and this is a wonderfully warming soup.

Leaving the soup to stand at room temperature for a couple of hours and then heating it through again is optional but it does improve and enhance the flavor. This soup recipe makes enough for four servings.

What you will need:

3 tablespoons butter
3 tablespoons all purpose flour
1 teaspoon curry powder
5 oz frozen corn kernels
1 cup canned crushed tomatoes in juice
1 cup chicken stock
1/2 teaspoon cayenne pepper
2 cups milk
1 teaspoon dill weed

How to make it:

Melt the butter, then add the flour and whisk for a minute. Add the milk and keep whisking the mixture over a medium heat until it is thick. Add the cayenne pepper and curry powder and stir. Add the tomatoes and chicken stock, then the corn and dill.

Heat the soup to a simmer and cook it for ten minutes. Let the soup stand at room temperature for two hours, then gently warm it up and serve hot with some warm, crusty bread for dipping.

Kelli's 15 Bean Soup! (2/2)

Took a little break from sunning myself to do the last step! Putting the cooked ham into the beans! Yum! This is the best soup! You have GOT to make this! Kellis Sexy 15 Bean Soup 20 oz (1lb 4 oz) Hursts HamBeens Brand 15 Bean Mix 2 Q Chicken Broth 2 Ham Hocks (smoked) 2 lb Ham (cooked) (cubed) 2 White Onions (chopped) 1 14.5 oz can Diced Tomatoes 1-3 T Chili Powder 1T Garlic Powder 1 Head Garlic (about 9 cloves) 1-3 T Salt (to taste) 1 t Pepper 2 T Paprika 1 Lemon (juiced) Cooked Rice Soak Beans overnight in filtered water. Drain. Place in Dutch Oven or other 7-8 qt pot. Add all the ingredients above, except for the cooked ham. Bring to a boil and set to simmer. Beans may take up to 1 ½ hours to cook. When beans are done, add the cubed ham. Bring to a boil and then remove from heat. Serve over cooked rice. MMMMMMMMMMMMMMMM!!!!!! Kelli Coffee



http://www.youtube.com/watch?v=VbWnVGRdRb4&hl=en

Quick Minestrone Soup

This is a recipe for "quick minestrone." I guess this may not seem quick for those of you who have never made an authentic minestrone soup before, but minestrone usually takes a long time to prepare.

However, if you have made this soup before, this will seem a lot quicker than the traditional method, but with the same great taste.

6 SERVINGS

1 - 1 lb. 11 oz. can red kidney beans w/liquid (2-1 lb. 11 ounce cans can be substituted with 3-15 oz. cans, if they are on sale)

1. Pour the beans and liquid into a pot and squash about half the beans.

1 teaspoons salt

1/2 teaspoons garlic salt

1/4 teaspoon red pepper flakes

1 teaspoons chopped garlic

1/4 teaspoon pepper

1 tablespoons extra virgin olive oil

1 tablespoons dried parsley

1 tablespoons dried basil (if you have fresh, add 3-6 leaves, chopped fine)

2. Combine the above ingredients in the pot and stir them well.

1 small zucchini, unpeeled and cut into small cubs

2 stalks celery, chopped

1 small carrot, diced

2 green onions, chopped

5 leaves Swiss chard, chopped

3 tablespoons butter

1 8 oz. cans tomato sauce

3 cups water

3. Add the above ingredients to the pot and simmer them for 1 hour. (It won't hurt to cook this 1 hour longer, if that's more convenient. )

1/2 cup dry sherry

1/4 cup uncooked elbow macaroni

4. Add the above to the pot and simmer for 15 minutes more.

Serve hot. Delicious!

Video Recipe: Ham and Gruyere Omelet

Visit www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates a delicious breakfast omelet with ham & gruyere cheese.



http://www.youtube.com/watch?v=0Ki704yLXH4&hl=en

How to Make Homemade Soup For Low Fat Diet? Healthy Living - Part 3

Diets that are high in fat and a lifestyle lacking in exercise, have lead to obesity spreading like wildfire across the Western world. Diet soup is a healthy option that many of us, even the veggie-impaired, can enjoy.

Soup is a prime example because it is very filling but also low in calories and rich in vitamins and antioxidants. Soups are complete meals with all the daily nutrients needed, and it is almost always eaten at both the midday and evening meals.

Fat-free vegetable soups, vegetable broths, and soups made with skimmed milk are very healthy soup. If you want the soup to be more healthier and taste better, removing the fat from the soup is the best way to do it. There are some adept ways to imperatively get rid of all visible fat and grease from the soup.

1. You can cover and refrigerate the soup or broth for 6 to 8 hours or until the fat rises through liquids and solidifies in a layer at the top. Then use a spoon to lift off the hardened fat.

2. If you're in a hurry to skim the fat off a soup or stew, use bread slices by direct application to the top layer of the soup, in order to blot up or absorb the grease.

3. A few leaves of lettuce dropped in a pot of soup will absorb grease from the top. Remove them after the fat has been absorbed onto the leaf or leaves. The lettuce leaf may also impart a slight flavor to the soup, helping to lend a little zest.

4. Blot up the top layer of grease by floating one or more paper towels on the surface of the soup. When it is fat saturated, discard the towel; it is a greasy reminder of escape from unhealthy calories.

5. Another way you can use to get rid of the fat is to boil the meat and rinse it under the cold water before you add it into the soup. It not only can rid the fat off the soup , but also make the meat much quick to cook and more tender.

Some soup producers make canned soups that have almost a half-teaspoonful of fat per serving of soup when diluted evenly with water. So dry soup mixes are the good substitution choice, and it rather low in fat and are very enjoyable. Vegetable and vegetable-beef canned soups, yet, are very low in fat content and are thus highly suitable for the low-fat diet.

Potato Soup Recipes : Add Potatoes, Milk, Cheese & Chives to Country Potato Soup

Watch an expert chef add potatoes, milk, cheese and chives to finish Country PotatoSoup in this free online recipe video. Expert: Josiah Owen Bio: Josiah Owen has worked in the food service industry for the past 9 years. Josiahs cooking experience spans from Fast Food, Fine Dining, working as a Camp Chef to being a Kitchen Manager. Filmmaker: josiah owen



http://www.youtube.com/watch?v=zeGGPZrsRv0&hl=en

Soup Quickies! Part II

Decided that I would go another step further in regards to expanding my soup repertoire, and got the inspiration from refereeing a debate between my father and daughter.

My basis in soup preparation originates with my father - the man knows not limitation! You can bet that by Saturday of every week there is a pot of soup and we all hover restlessly until it is ready. It was not until my 26 year old daughter made me realize that all of the ingredients in the Saturday soup, were remnants of the meals were had eaten throughout the week! Keep in consideration that the oldest is 60 years of age and there are four of us myopic brats so he HAD TO know how to make things stretch! Eating out was not even a conception - nor a desire really, my daddy can cook anything! This may sound like hero worship and IT IS... but that is another article!

Back to soups! If you REALLY have little time this is a quickie and a WINNER EVERY TIME!

Cooking time: 30 to 45 mins MAX

All You Need Is:
2 16 oz cans of Cream of Chicken
1 bag of egg noodles
Veggies (frozen or can)

i.e. peas, carrots, green beans
Chicken Breasts (optional)

Boil the chicken breast until done and allow to cool;
Combine Cream of Chicken with 2 cans of water and mix with veggies and noodles;
Cut chicken breasts into small pieces and combine with mixture; Mix well and stir occasionally while cooking.
Simmer on medium until noodles are cooked to preference.

Want to step it up a bit and try your hand at some thing a little more challenging?

Try my quickie clam chowder! Great to curl up with on a cool October night!

Cooking time is approximately 35 to 40 mins!

All you need:
2 3.5 oz can of clams
2 potatoes (cooked and diced)
6 cups of milk
3 Tbs of butter
3 Tbs of flour
4 mushrooms
1 onion sliced
1 tsp Thyme

Melt the butter and mix it in carefully with flour, being careful that flour does not get lumpy;
Cook on low until it thickens and the you gradually add the milk;
You will want to stir the mixture constantly while you add the remaining ingredients;

TIP: If you really want to get "jiggy" with it you can SUBSTITUTE or ADD shrimp, crab or craw-fish! You know what you like - just remember the number #1 of soup making... You don't want one ingredients to OVERPOWER the other ingredients, you want it to COMPLIMENT the other ingredients!

***Parsley Garlic Bread is a nice finishing touch! ENJOY!

How To - Super Easy Money Saving Meal

A super easy money-saving soup! *Please rate my videos and thank you in advance!* "Rating is so important...Its easy. Its fast. Not only does it not cost you a thing, it is your way of saying thank you for the FREE videos we work so hard to produce for you lovely people!" ~ kimmaytube



http://www.youtube.com/watch?v=w-_GmGg9YDI&hl=en

PEA SOUP

this is a version of pea soup



http://www.youtube.com/watch?v=DUrVdYo27yo&hl=en

Yummy Budget Vegetable Soup

Today we live in troubled times, and most of us are worried about how we will survive if this or that happens. We are eagerly trying to save some dollars and curb our spending. This recipe is a favorite of ours, and I have been making it for years substituting this or that. It will serve two people at least four dinners. There will be no soup lines as we have our very own budget soup for boomers.It is a large pot of soup, and it tastes better everyday. Instead of using canned beans I often soak fresh ones to save more money and eliminate preservatives or extras that do come in a can. It contains mostly every vitamin you need for good health. It is also very low calorie so excellent for dieters. So here is to healthy and nutritious eating!

Ingredients:

Two cups of the following: Chopped Kale Small Carrots Celery Zucchini Onions Cabbage One large can chopped tomatoes One cup chopped parsley 1.5 Pounds chuck roast chopped or six chicken thighs (opt) Three cans black or white beans One cup brown rice

Seasonings: One TBSP garlic powder

Two TBSP rosemary, turmeric, basil, oregano One TBSP Cheyenne pepper (opt) salt and pepper to taste

Two TBSP of olive oil

Fill your largest soup pot ¾ full of water. Bring to a boil. Add meat or chicken and cook for approx 45 minutes. When the soup starts to boil turn it down to simmer. Add all vegetables along with tomatoes, beans (be sure to drain before adding. Cook for one hour and add all seasonings. brown rice...Cook for approx ½ hour. Veggies should be tender and rice cooked thoroughly. When serving sprinkle a little parmesan cheese over soup...

There is enough soup for four dinners for two plus three lunches for two.

This soup freezes very well. Put in small containers and thaw and warm up.

Cost of soup: Approx. $15.00-$18.00

Ham and Bean Soup - Smoky Perfection

Ham and Bean Soup recipes can be found anywhere but rarely are they tasteful, generally bland and mostly containing the same ingredients. Not many carry that unique twist and flavor that we yearn for. This " Smoked " Ham and Bean Soup Recipe has that unique twist with a new taste to leave a flavor in your mouth that will leave you yearning for more.

So take a deep breath of fresh air because from here on in it's going to be a smoking day with a delicious reward.

You Will Need :

1 Lb. Bag Dry Great Northern Beans
1 Hickory Smoked Ham Hock
2 tsp. Wright's Liquid Smoke Flavoring " Hickory Style " ( found in the condiment aisle ). I choose Wrights smoke flavoring because the only added ingredient is water and it doesn't have that chemical taste.
1 tsp. Mustard Powder
2 Carrots, peeled and cubed
1 Large Red Onion, peeled and chopped
2 Garlic cloves, peeled and crushed / chopped
3 Fresh Tomatoes, Cored and diced
1 Celery Stalk, chopped
5 C. Chicken Stock
3 C. Water
1/4 C. Fresh Parsley, Chopped
1 Bay Leaf
1 tsp. White Pepper

OPTIONAL : 1 C. Cubed Ham

1. First you need to soak your beans for 12 hours, I prefer soaking them overnight.

This helps
to drastically reduce the cooking time of the beans


to preserve the nutrients


to reduce the amount of indigestible complex sugars that create "gas".

2. After soaking the Great Northern Beans, strain the beans and rinse them.

3. Add the Great Northern Beans, 5 cups chicken stock, 3 cups water, 1 hickory smoked ham hock, carrots, parsley, tomatoes and 1 bay leaf to a large pot.

If you decide to use the chopped ham, which is optional, then you should add it now.

4. Heat to boiling, then reduce the heat and simmer for approximately 30 minutes.

5. After the pot simmers for about 20 minutes, heat a large frying pan on medium heat. Add the minced garlic, red onion, celery and 2 teaspoons of Wright's "Hickory Style" Liquid Smoke Flavoring. Saute for 5 minutes.

6. Now add the contents of the frying pan to the large pot along with 1 teaspoon dry mustard powder and 1 teaspoon white pepper stir well and simmer for another 45 minutes. Stir Occasionally.

Note : You can pick the ham off of the ham hock and return it to the Ham and Bean Soup if your not using chopped ham. I prefer this method.

Now for a few last touches to finish off your ham and bean soup.

Stir it well and do a taste test. Does it need something? salt? more pepper? Add it now if you feel that it does.

Warming Winter Soups

When the weather turns bitterly cold then there is nothing much better than tucking into a hearty bowl of warming winter soup accompanied by a decent chunk of crusty bread. Even the act of making a soup is comforting and warming in and of itself.

Moreover, a soup can be as complex or as simple as you want. A little stock, some seasonings and a handful of watercress makes an excellent soup. Add a splash of cream and you have a satisfying meal.

The recipes below are for two classic soups: recipes for a winter Minestrone and a traditional Turkey and Cobnut (hazelnut) soup.

Winter Minestrone Soup

Ingredients:
8tbsp olive oil
40g butter
3 large onions, finely chopped
4 carrots, finely chopped
2 sticks celery, finely chopped
250g potatoes, finely chopped
200g cannellini beans soaked overnight (tinned beans are fine, too)
2 courgettes, finely chopped
100g French beans, finely chopped
200g Savoy cabbage, finely shredded
1.5l chicken stock (fresh is best, but stock cubes also work well)
1 piece Parmesan curst
175g tinned chopped tomatoes
50g grated Parmesan cheese
salt to taste

Method:
Add the oil and butter to a large heavy-bottomed saucepan. Once the butter has melted add the onion and cook gently until soft and golden brown in colour. Next add the carrot and fry for a few minutes. Add the celery and again fry for a few minutes. Now add the potatoes and again fry for a few minutes. Next add the cannellini beans (if using dried) and the courgettes. Again fry for a few minutes then add the cabbage. Once all the vegetables are in the pot continue to fry (stirring frequently) for six minutes then add the stock, Parmesan crust and the tomatoes. Season and cover with a heavy lid. Cook gently or about three hours checking every half an hour or so to ensure that the stock isn't over-thickening (add more water if it is) but remember that the desired consistency should be soupy and thick. (If using tinned beans add them some fifteen minutes before the three hours is up).

Finally, remove the Parmesan crust, add the grated parmesan and adjust the seasoning. To gain the best flavour leave over night in the fridge and re-heat before serving the following day. Serve sprinkled with freshly-grated parmesan, garnished with basil and accompanied by crusty bread.

The next recipe is for a classic winter soup that makes the most of Christmas turkey leftovers:

Turkey and Cobnut Soup

Ingredients
75g cobnuts (or hazelnuts)
15g butter
1 medium onion, roughly chopped
1/2 tsp paprika
225g left-over turkey meat
900ml chicken stock
1 egg yolk
150ml single cream
1 tbsp chopped fresh chervil
salt and black pepper
fresh chervil to garnish

Method:
Place the cobnuts on a baking sheet and toast under a hot grill for a few minutes, turning frequently to make certain they are evenly cooked. Transfer to a hand blender of food processor and chop finely.

Melt the butter in a pan, add the onion and paprika and fry for about 5 minutes, or until the onion is soft. Add the turkey meat and stock, bring to a simmer and cook for 5 minutes. Allow to cool slightly then transfer to a blender and purée. Return the soup to a pan.

Meanwhile whisk together the egg yolk and cream and add to the soup. Re-heat the soup (do not boil), stirring constantly then add the chopped hazelnuts and chervil. Cook for 1 more minute then ladle into warmed soup bowls. Garnish with the chervil sprigs and serve.

The Best Vegetable and Seaweed Soup

I experimented with a vegetable soup recipe and came up with this delicious meal. The addition of seaweed and greens made the broth rich in nutrients like magnesium and potassium and natural iodine. The broth was a rich brown from the dulse seaweed and as I ate, it felt like that was exactly what I needed that day. So, for a soul satisfying vegetable soup, look no further.

I leave the skin on my root vegetables like carrots and potatoes. Most of the nutrients are just under the peel of most vegetables, and there's no harm in consuming the skin when cooked.

What You'll Need:

3 tablespoons healthy fat like olive oil, butter, coconut oil or lard
3 onions, chopped (yes, 3 onions)
2 carrots, cut in chunks, leave skin on
6 potatoes, cut in chunks, leave skin on
1 acorn or butternut squash, peeled and cut into chunks
1 cup dried seaweed, I used dulse
1 package (9 ounce) fresh spinach
Organic chicken broth and/or water to cover the veggies

In a stockpot, melt 3 tablespoons or so of butter and sautee the onions until they are translucent. Then add in the carrots, potatoes, squash, seaweed and spinach. Pour enough organic chicken broth or water over the vegetables and turn on high heat.

Bring to a boil, and then reduce the heat to simmer and cover with a lid. Simmer about 40 minutes until the potatoes and carrots are tender. The broth will be a beautiful deep brown from the seaweed and the best vegetable soup you ever tasted.

©2009 Shanna Ohmes

A Comforting Butter Bean Soup

Have you ever wondered what the famous cooks of the world eat at home? Do they really spend hours every day preparing food on the lines of their recipes or, like you and me, do they sometimes snuggle down happily to a boiled egg and toast? Now, let us be honest. I am an unrepentant foodie and I suspect I spend more time than most deciding what I am going to eat, shopping for the ingredients and then preparing the dish of choice. I am eternally combing magazines and newspapers for new recipes, even though my kitchen shelves groan under the weight of cookery books of all descriptions. When travelling abroad, there is nothing I like more than visiting the local shops and supermarkets on the hunt for new and interesting ingredients and, when the humour is on me, I can happily spend hours in the kitchen preparing food.

As I have told you before, I live alone. That would present particular problems in determining what to eat, were it not for the freezer. When so moved, I cook large quantities of whatever and pack it into small, plastic containers before storing them in serried ranks in the drawers of my upright freezer. I also always have items like fresh vegetables, steaks, chops or fish fillets to hand. Indeed, my eldest son has been known to say that I am in eternal readiness to withstand a prolonged siege! Be that as it may, the biggest decision of my day centres on the choice of food for the evening meal. In making that all-important decision, I exclude all instant or processed food.

It is not that I am disdainful of such fare; it is simply the case - and I often feel disgruntled about this - that I have never found a fast or pre-prepared product that I actually liked. Thus, the option facing me is either to cook some meat or fish from the fridge or freezer together with a starch and vegetables or, to consume one of my own frozen meals. However, very occasionally, I simply do not feel like cooking and then, if I am also not particularly hungry, I eat nothing at all. This is what I call my favourite supper and I jest not. If you cook for yourself every day, it is strangely liberating simply to forgo all food and pass an evening without it. Apart from giving you an extra hour or so - remember there is a fallout in the form of no wash up - a mini-fast also gives one's digestive system a rest and purges the body a little for twelve hours or so. This must be to one's good. Do try it sometime. You will find it works.

But what happens if I don't feel like cooking and am hungry? No, I don't rush out to the nearest restaurant. I might have an omelet and salad, but just recently, I have been having bean soup with a large wedge of my own bread, followed by fried eggs. I am a devotee of the humble egg (particularly when it comes from a happy run-around hen, as do mine for most of the year) and especially in its fried form. For a change, try frying your eggs in butter or in olive oil with a generous quantity of freshly ground pepper on top. If you have not been there before, a culinary experience awaits you! But what of the bean soup? It, of course, comes out of the freezer and all I have to do is heat it, something I can just about manage to pull off when in non-cooking mode. Now that the chill of autumn is tightening its grip, I felt this would be a good time to share with you my recipe for this tasty and nutritious dish.

500g butter beans 2 onions chopped 2 medium-sized potatoes, peeled and chopped 1 large carrot, chopped 2 teaspoons ground cumin 1 large lemon, juiced 4 tbsp olive oil A large bunch of parsley, chopped 2l strong vegetable or beef stock* Freshly ground black pepper and salt

*I sometimes use ham water if I have any. Alternatively, I recommend Marigold Swiss Vegetable Bouillon

Steep the beans in water overnight and then cook them in a generous amount of water for about an hour or until they are soft. Meanwhile, heat the oil in a large saucepan and throw in the chopped onions, potatoes and carrot. Sweat for about 20 minutes and then stir in the cumin. Add the beans and stock and simmer gently for 15 minutes. Throw in the chopped parsley and lemon juice, season with salt and pepper and simmer for a few more minutes or until the vegetables are thoroughly cooked. Allow to cool a little and then blend until smooth. (I have only recently acquired a hand blender and what a boon this piece of equipment is for making soups; my life has been transformed.) I like to serve with a little virgin olive oil drizzled on top.

Kids In The Hall - 35 Degrees In Tampa

Kids In The Hall sketch.



http://www.youtube.com/watch?v=cagz50bR7Pc&hl=en