Blog Archives

Apple Barley Soup

Apple Barley Soup

Print Recipe

Apple and Barley make a wonderful soup.

• CourseSoup
• CuisineAmerican

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Apple Barley Soup Print Recipe Apple and Barley make a wonderful soup. CourseSoup CuisineAmerican Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 2 each onions Large, thinly sliced
• 2 Tbsp vegetable oil
• 3 1/2 Cups Vegetable Stock
• 1 1/2 Cups apple cider vinegar
• 1/3 Cup Pearl barley
• 2 each carrots Large, and diced
• 1 Tsp Thyme.
• 1/4 Tsp Dried marjoram
• 1 Each Bay Leaf
• 2 Cups Apples Unpeeled and chopped
• 1/4 cup Fresh parsley minced
• 1 Tbsp lemon juice
• 1/4 Tsp salt

Servings:

Instructions

1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
3. Cover and cook for one hour or until barley is tender.
4. Add apples, parsley and lemon juice.
5. Cook for 5 minutes or until apples are slightly soft.
6. Discard bay leaf and serve.

Share this Recipe

Apple Beet Borscht

Apple Beet Borscht

Print Recipe

Apple Beet Borscht is a German version of Borscht

• CourseSoup
• CuisineRussian
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Cook Time

180 minutes

Servings Prep Time 6 people 30 minutes

Cook Time 180 minutes

Apple Beet Borscht Print Recipe Apple Beet Borscht is a German version of Borscht CourseSoup CuisineRussian Skill LevelMedium Servings Prep Time 6 people 30 minutes Cook Time 180 minutes Servings Prep Time 6 people 30 minutes Cook Time 180 minutes

Ingredients

• 3 oz Tomato paste
• 4 cups Vegetable Stock
• 1/4 each green cabbage Medium, thinly sliced
• 2 each carrots julienned
• 1 Clove garlic minced
• 3 each Beets julienned
• 1 onion Medium, thinly sliced
• 2 cup apple cider vinegar
• 1/4 cup Tamari
• 1/4 cup Sherry
• 2 tbsp Molasses or honey
• 1 tbsp Dried dill
• 2 tssp Dried basil
• 1 tbsp Caraway seeds
• 1 tbsp Canola oil

Servings: people

Instructions

1. Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot.
2. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally.
3. Puree one-third of the soup in food processor; return puree to the pot and mix thoroughly.
4. Serve hot or cold with a dollop of Sour Cream.

Share this Recipe

Tomato Bisque with Tofu

Tomato Bisque with Tofu

Print Recipe

A version of Tomato Bisque made with Tofu.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Tomato Bisque with Tofu Print Recipe A version of Tomato Bisque made with Tofu. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 1 Package tofu Soft, drained
• 1 Can Tomatoes 20oz
• 1 1/2 tbsps olive oil
• 1 each onion Thinly Sliced
• 3 cloves garlic Pressed
• 1 tsp salt
• 1 tbsp cornstarch
• 2 c Water
• 1 Each Tomato Large, Chopped
• 1 Stalk celery Finely Chopped
• parsley for garnish

Servings:

Instructions

1. Blend tofu & canned tomatoes in blender or food processor until smooth.
2. In a saucepan, saute onion & garlic in oil until onion begins to brown. Add salt. Remove from heat.
3. Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic mixture.
4. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat & let simmer for 5 minutes.
5. Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat on medium for 10 minutes.
6. Serve immediately.

Share this Recipe

Italian Tomato Bisque

Italian Tomato Bisque

Print Recipe

An Italian version of Tomato Bisque.

• CourseSoup
• CuisineItalian
• Skill LevelMedium

Servings	Prep Time
4 people	30 minutes

Servings Prep Time 4 people 30 minutes

Italian Tomato Bisque Print Recipe An Italian version of Tomato Bisque. CourseSoup CuisineItalian Skill LevelMedium Servings Prep Time 4 people 30 minutes Servings Prep Time 4 people 30 minutes

Ingredients

• 2 pounds Roma Tomato
• 1 each onion medium, sliced thin
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 2 Clove garlic Whole
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons basil fresh, chopped fine
• 1/2 pint half and half
• 1 cup milk
• 2 tablespoons chives chopped
• 1/2 cup dry red wine -- -- optional, one you would actually drink

Servings: people

Instructions

1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream.
3. Simmer for about 25 minutes, and remove the cloves.
4. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.)
5. Heat up in a saucepan and sprinkle chives on top before serving.

Share this Recipe

Tomato Bisque

Tomato Bisque

Print Recipe

A great start to any meal, or a wonderful snack.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Tomato Bisque Print Recipe A great start to any meal, or a wonderful snack. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 lb Ripe tomatoes or 2 15-oz cans, chopped
• 1 each onion Medium, thinly sliced
• 1 tb butter
• 1 Bay Leaf
• 1 tb brown sugar heaping
• 2 ts basil Finely chopped fresh or 1tsp dried
• 2 Cloves garlic Whole
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pint half & half
• 1 cup milk
• 6 each Croutons Large, buttered
• 2 tablespoon chives Chopped

Servings: people

Instructions

1. Peel and seed tomatoes.
2. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
3. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
4. Strain. Add cream and milk and heat through.
5. Serve topped with toasted buttered croutons. Sprinkle with chopped chives.

Share this Recipe

Hot Vegetable Broth

Hot Vegetable Broth

Print Recipe

Fresh Vegetable broth is a wonderful base for many homemade soups and stews.

• CourseSoup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 people	60 minutes

Servings Prep Time 6 people 60 minutes

Hot Vegetable Broth Print Recipe Fresh Vegetable broth is a wonderful base for many homemade soups and stews. CourseSoup CuisineAmerican Skill LevelEasy Servings Prep Time 6 people 60 minutes Servings Prep Time 6 people 60 minutes

Ingredients

• 1 Cup Cabbage shredded.
• 1 Cup carrots chopped.
• 1/2 Cup onions chopped.
• 1 Cup garlic Chopped.
• 1/2 Cup Turnips chopped.
• 1.2 Cup celery peeled and chopped.
• 1/4 Cup Green New Mexican Chiles chopped.
• 1 Quart Canned Tomatoes.
• 1 Quart Water

Servings: people

Instructions

1. Make a broth of shredded cabbage, carrots, onions, garlic, turnips, chopped celery, chiles, canned tomatoes and water. Cook thoroughly until vegetables are cooked, strain, and serve hot with a spoonful of cooked rice in a soup bowl, or use as a base to another recipe that calls for Vegetable Broth.

Recipe Notes

Variation: For Vegetable Soup, leave all
the vegetables in without straining.

Share this Recipe

Chile Bisque

Chile Bisque

Print Recipe

Mexican Mild Chile Bisque

• CourseAppetizer, Soup
• CuisineMexican
• Skill LevelEasy

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Chile Bisque Print Recipe Mexican Mild Chile Bisque CourseAppetizer, Soup CuisineMexican Skill LevelEasy Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 1 Cup Red Chile Pulp
• 1 Cup rice Cooked
• Liquid Hot Sauce
• salt
• 1 each Egg
• 1/2 Cup Cream
• 1 Quart milk heated
• Toast Squares

Servings: people

Instructions

1. Combine the pulp and the rice in a blender or food processor and make a smooth sauce. Season this sauce highly with the hot sauce and add salt to taste.
2. Beat the egg with the cream and add to 1 quart of hot milk. Blend the chile rice mixture into the milk, heat, and serve over toast squares.

Share this Recipe

Country Ranch Soup

Country Ranch Soup

Print Recipe

Sopa Rancheros De Campos

• CourseSoup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8	120 minutes

Servings Prep Time 8 120 minutes

Country Ranch Soup Print Recipe Sopa Rancheros De Campos CourseSoup CuisineAmerican Skill LevelEasy Servings Prep Time 8 120 minutes Servings Prep Time 8 120 minutes

Ingredients

• 1 Cup onion minced
• 1 Cup Vegetables minced (Carrots, Potatoes, Turnips, Celery)
• 1 Cup butter scant
• 1 Cup flour
• 2 Cups Canned Stewed Tomatoes 15 Oz Can
• 8 Cloves garlic
• 3 Quarts Vegetable Stock
• 1 Bay Leaf
• 1 Teaspoon Chile Piquin or Cayene powder

Servings:

Instructions

1. Saute the onion and vegetables in the butter, and when light brown, mix in the flour and transfer to a 350 degree oven for 20 minutes to brown through without scorching.
2. While the vegetables are finishing, take the stewed tomatoes and cloves of garlic and heat in a skillet to dry them out. Dry them to the point where the liquid is almost gone, but not completely gone, just enough to concentrate the flavors. Set this skillet aside, if you finish before the vegetables are ready.
3. Scrape the contents of the baked vegetables into 3 quarts of soup stock and add the stewed tomatoes, the garlic, the bay leaf, and chile powder. Simmer for one hour, skimming occasionally and season well with salt.

Share this Recipe

Vegetable Minestrone Soup

Vegetable Minestrone Soup

Print Recipe

Italian Favorite modified for Vegetarians.

• CourseSoup
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
12 People	60 minutes

Servings Prep Time 12 People 60 minutes

Vegetable Minestrone Soup Print Recipe Italian Favorite modified for Vegetarians. CourseSoup CuisineItalian Skill LevelEasy Servings Prep Time 12 People 60 minutes Servings Prep Time 12 People 60 minutes

Ingredients

• 1/2 cup onion Chopped
• 1 Leek white part only, chopped
• 2 cloves garlic
• 1 can crushed tomatoes 28 oz
• 4 each red potatos quartered
• 2 each carrots sliced
• 1 each celery stalk sliced
• 1/2 cup barley
• 1-1/2 cups corn
• 1 cup peas frozen
• 1 can white beans 16 oz, drained
• 1 teaspoon basil
• 1 each Bay Leaf
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tbls olive oil

Servings: People

Instructions

1. In a Saute pan heat olive oil. Saute garlic, onions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes.
2. Add barley and cook 10 minutes. Add remaining ingredients and cook 20 minutes or until barley is done.
3. Makes about 1 gallon.

Share this Recipe