Archive for the 'Vegetable Soups' Category
Mexican Gaspacho- Chilled Mexican Soup
Serves 6
Ingredients
• 2 large tomatoes, chopped
• 1 large green or red bell pepper, chopped
• 1 clove garlic, minced
• 2 tbsp chili peppers, chopped
• 1 cup peeled, seeded, diced cucumber
• 1 thinly sliced Spanish onion
• 2 scallions, cut into 1-inch pieces
• 1 tsp dried dill
• 2 tbsp fresh cilantro, chopped
• 3 tbsp lime juice
• 1 cup vegetable juice
• 2 cups water
• salt and fresh ground pepper to taste
Directions
1. Place all […]
Mexican Vegetable Soup
Ingredients
• 2 cups chopped olives
• 2 cups mushroom pieces
• 1 package frozen corn
• 1/4 tsp garlic powder
• 1/2 tsp cumin
• 1 large can vegetable juice
• 1 large onion, chopped
• 1 large can tomatoes
• 1 green pepper, dices
• 4 cup cans kidney beans
• 1 cup dry macaroni - cooked separately
Directions
1. Put all ingredients in a heavy pan and bring to a boil an then simmer 30 to 40 […]
Middle East Pureed Lentil Soup
Serves 8-10
Ingredients
• 1 tbsp olive oil
• 2 large onions, chopped
• 1 small hot pepper, finely chopped
• 8 cups water
• 1 cup split lentils, rinsed
• 2 tsp salt
• 1 tsp cumin
• 1 tsp ground coriander seeds
• 1/2 tsp pepper
• Pinch of saffron
• 2 tbsp white rice, uncooked
• 1/4 cup lemon juice
Directions
1. Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes.
2. Add remaining […]
Middle East Lentil and Tomato Soup
Serves 8 to 10
Ingredients
• 1 cup lentils, rinsed
• 7 cups water
• 1 tbsp olive oil
• 2 medium size onions, chopped
• 4 cloves garlic, crushed
• 2 cups stewed tomatoes
• 2 tsp salt
• 1 tsp cumin
• 1 tsp ground coriander seeds
• 1/2 tsp pepper
• 1/8 tsp cayenne
• 1/4 cup white rice, uncooked
• 1/4 cup lemon juice
Directions
1. Place lentils and water in a saucepan and bring to boil. Cover and cook over […]
Middle East Lentil and Vermicelli Soup
Serves 8 to 10
Ingredients
• 1 cup lentils, rinsed
• 8 cups water
• 2 tsp salt
• 1 tsp pepper
• 1 tsp ground cumin
• 1 tbsp olive oil
• 2 medium onions, chopped
• 4 cloves garlic, crushed
• 1 small hot pepper, finely chopped
• 1/2 cup finely chopped coriander leaves
• 1/3 cup vermicelli, broken into small pieces
Directions
1. Place lentils, water, salt, pepper, and cumin in a pot and bring to boil. Cover […]
Middle East Chickpea Soup
Serves 6 to 8
Ingredients
• 1 cup chickpeas, soaked in water overnight, then drained
• 8 cups water
• 1 tbsp olive oil
• 2 medium size onions, chopped
• 8 cloves garlic, chopped into small pieces
• 1 small hot pepper, finely chopped
• 1/2 cup finely chopped coriander leaves
• 2 tsp salt
• 1 tsp pepper
• 1 tsp ground mustard seeds
• 1/4 cup lemon juice
Directions
1. Place chickpeas and water in a saucepan and […]
Middle East Tomato and Chickpea Soup
Serves 8 to 10
Ingredients
• 1 tbsp olive oil
• 2 medium onions, chopped
• 4 cloves garlic, crushed
• 4 tbsp finely chopped coriander leaves
• 2 cups cooked chickpeas
• 2 cups tomato juice
• 6 cups water
• 1/4 cup white rice, rinsed
• 2 tsp salt
• 1 tsp pepper
• 1 tsp allspice
• 1/8 tsp cayenne
Directions
1. Heat oil in saucepan and saute onions and garlic over medium heat for 10 minutes.
2. Add remaining ingredients and […]
Middle East Broad Bean Soup
Serves 8 to 10
Ingredients
• 2 cups large broad beans, soaked for about 24 hours
• 8 cups water
• 1 tbsp olive oil
• 2 tbsp grated ginger
• 2 cloves garlic, crushed
• 2 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 1/4 cup lemon juice
• 2 tbsp finely chopped parsley
Directions
1. Drain beans and remove skins. Place beans in saucepan with water and bring to boil. Cover and cook over […]
Middle East Broad Bean and Vegetable Soup
Serves 8 to 10
Ingredients
• 2 cups large broad beans, soaked for about 24 hours
• 1 tbsp olive oil
• 2 medium onions, chopped
• 4 cloves garlic, crushed
• 1 hot pepper, finely chopped 2 medium tomatoes, chopped into small pieces
• 1 medium carrot, finely chopped
• 1 medium potato, diced into 1/2-inch cubes
• 1/2 cup finely chopped coriander leaves
• 2 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 8 cups […]
Aash-e Gandom (Irani or Persian)
Serves 4
Ingredients
• 100 gm wheat
• 700 gm spinach
• 50 gm chick peas
• 50 gm black-eye beans
• 50 gm lentils
• 50 gm split peas
• 2 large onions
• 1/2 tsp turmeric
• flour
• cooking oil
• salt
• black pepper
Directions
1. Soak peas, beans, lentils and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden.
2. Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and […]