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Let's start a FAVORITE SOUPS/STEWS thread! - Page 2

post #31 of 54
i adore soup in any way, shape, or form (w/o meat, of course). I'm also going to make that Red lentil Thai Chili as soon as I get all of the ingredients.

Laura
post #32 of 54
I don't like soups too much, but I love chile! Recently tried the vegetarian version of it and it is great as well!
post #33 of 54
Quote:
Originally Posted by RabbitLuvr View Post

Last night I made a vegan version of portabella mushroom and leek bisque.

It's basically onions and leeks simmered in butter/Earth Balance, add some chopped mushrooms and simmer a bit more, then add some flour and spices, then water or veggie broth, simmer a bit more. Then purée with an immersion blender and stir in heavy cream/non-dairy milk.

I don't have the recipe handy but I could post it later if anyone wants it.

This was the first time I'd made it vegan, as I was still eating dairy last time I made it (last winter), and it tasted exactly the same. Success!

I want it!
post #34 of 54
Quote:
Originally Posted by yumy View Post

I found this recipe for Red Lentil Thai Chili a couple months ago and make it every couple weeks now. it's great 4 anyone who likes thai food.

http://www.theppk.com/2010/12/red-lentil-thai-chili/

Thanks so much for posting this! It is soo good! I even subscribe to the PPK blog, but somehow missed this one and it is right up my alley (loving both Thai food and chili).
post #35 of 54
Quote:
Originally Posted by Forster View Post

Split Pea Soup

I make this just about every week:

1 Onion chopped
2-3 tsp minced garlic
1 Tbsp curry powder (I prefer hot)
1 1/2 cup dried split peas
5 Cups veggie broth (I just use veggie bullion and water)

Saute onions (with a little water for low-fat) for 4-5 min, add garlic and continue for another few minutes.
Add peas, broth and curry, simmer for 45-50 min until peas soft.
Whip up with a stick blender, sprinkle pepper on to taste.

I'll make it tonight and add a picture if I remember.

Edit to add picture:


I made this last night. I changed it up just a little bit, and did half yellow peas/half green peas and a couple shallots instead of a regular onion. I ate way too much of it but it was just so yummy!

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post #36 of 54
I LOVE soup It's a food and a drink...can't go wrong.

I make a pretty standard vegetable soup by sauteing garlic, onions and chopped carrot in olive oil. Then I add celery, white beans or chickpeas, a can of diced tomatoes and veggie stock, and towards the end stir in all the fresh herbs I can find. It's wonderful over rice or pasta.

I like to vary this for an Italian minestrone too, adding red kidney beans and, toward the end of the cooking, handfuls of fresh spinach, basil and oregano.

Homemade tomato soup is wonderful, too. I puree diced tomatoes and tomato juice with some white beans (for nutrition and creaminess), a little almond milk, salt, pepper, a hint of sugar and just a tad of Earth Balance. Not my healthiest creation, but very, very tasty! You can sneak a few carrots into the puree too to make it better for you.
post #37 of 54
Quote:
Originally Posted by Forster View Post

Split Pea Soup

I make this just about every week:

1 Onion chopped
2-3 tsp minced garlic
1 Tbsp curry powder (I prefer hot)
1 1/2 cup dried split peas
5 Cups veggie broth (I just use veggie bullion and water)

Saute onions (with a little water for low-fat) for 4-5 min, add garlic and continue for another few minutes.
Add peas, broth and curry, simmer for 45-50 min until peas soft.
Whip up with a stick blender, sprinkle pepper on to taste.

Thank you for the recipe! That looks delicious...I'm going to try it!
post #38 of 54
I was thinking of making a split pea soup for dinner.... now I almost have to, what with all the suggestions
post #39 of 54
This thread is making me so very happy. Soup is my most favorite food in the whole world!

Love this to dunk veg grilled cheese sammies in:

http://www.foodnetwork.com/recipes/s...ipe/index.html


Made a pot of this last night:

http://www.foodnetwork.com/recipes/b...ipe/index.html


I add 3 Not Chicken cubes, 1 can ro-tel tomatoes, 1 can Italian style diced tomatoes, 1 cup water, and omit the red pepper flakes. It's wonderful served over hot rice or with crushed tortilla chips and a sprinkle of Daiya chedar.

Love this:
http://betterlifetv.tv/recipes/soups/enchilada_soup.php

and this minus the beef and using no beef broth in place of chicken broth.
http://www.skinnytaste.com/2011/12/s...pper-soup.html
post #40 of 54
So far this week I made split pea soup, vegan broccoli cheese soup and butternut squash carrot quinoa soup. Tomorrow, I am considering a curried tomato and chickpea soup. No recipes, specifically, I have been improvising.
post #41 of 54
I just need to post to say how amazing this thread is. I want soup so bad right now!

This is one of my favourites, Miso Hungry Split Pea soup:

http://bearue.wordpress.com/2011/12/...plit-pea-soup/

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post #42 of 54
I just made this delicious soup last night to use up a big bit of cabbage in my fridge - I love that you can use up anything you want to in the fridge just by making up a big batch of soup!

http://gormandizewithus.blogspot.com...away-soup.html
post #43 of 54
Quote:
Originally Posted by QiTian View Post

I just made this delicious soup last night to use up a big bit of cabbage in my fridge - I love that you can use up anything you want to in the fridge just by making up a big batch of soup!

http://gormandizewithus.blogspot.com...away-soup.html

1. That looks really yummy and 2. That mug is awesome.

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post #44 of 54
Sinus Cleaner Soup:
6 cups broth or water, depending
broccoli
cauliflower
black beans
red beans
onion
garlic
jalapeno pepper
tobasco
fire eaters pepper
salsa
pepper
cumin
curry powder
paprika
cinnamon
mustard powder
Pour everything into a 8 cup crockpot, and heat up. Add cinnamon at the end, when no one is looking.

NOTE: Not everyone has an 8 cup crockpot, please add or subtract to fit your crockpot. Also, I just simply used what was on hand. Do not feel like you have to make a special trip to the store just to get an ingredient listed here.
LL
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post #45 of 54
Quote:
Originally Posted by GingerFoxx View Post

So far this week I made split pea soup, vegan broccoli cheese soup and butternut squash carrot quinoa soup. Tomorrow, I am considering a curried tomato and chickpea soup. No recipes, specifically, I have been improvising.


I improvise quite a bit as well. Most of the time the results are very good.
post #46 of 54
I made an awesome vegan cream of spinach, broccoli and mushroom soup for lunch on Friday. I will be repeating that for sure.
post #47 of 54
I love potatoes in soup.

I made a nice mushroom soup yesterday, I fried chestnut mushrooms and shallots in a little bit of garlic-infused olive oil and just added vegetable stock, seasoning and soya milk and blended it at the end.

The one I can never get right is tomato soup, it always tastes like pasta sauce to me.
post #48 of 54
I left my veggie bouillon at my boyfriend's house )= Hopefully I can still manage a soup for dinner, if he is not able to drop it off. I was thinking of roasting some tomatoes and attempting a creamy tomato bisque. Maybe Creamy Tomato Lentil Florentine... all improvised, per usual.
post #49 of 54
Quote:
Originally Posted by Pixie View Post

The one I can never get right is tomato soup, it always tastes like pasta sauce to me.

I put macaroni in my tomato soup.
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post #50 of 54
Quote:
Originally Posted by beanstew View Post

I put macaroni in my tomato soup.

What recipe do you use? Maybe I will be able to get it right next time. I wish I could make a soup that tasted like Heinz tomato soup!
post #51 of 54
Do you really need to use stock to make soup? Can you add herbs and spices instead to make it taste good? Anyone have any thoughts on this?
post #52 of 54
Yeah you can definitely just use herbs and spices to flavor soups and stuff (fresh would be more flavorful than dried though). Bouillon and stock is an easier way to get different flavors (e.g. toss in two cubes, or a couple cups of stock, cook, and done). Lots of them are pretty much just concentrated mixtures of different plants.

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post #53 of 54
I just read the Massell website and it says its stock is vegan friendly even the chicken and beef how is this so? These companies are playing with my mind I tell ya. Ill have to give chucking some herbs and spices in next time instead. Anyone got any ideas of what spices would be good.
post #54 of 54
This the brand you're talking about? http://www.massel.com/products/better_bouillon.shtml

It's because the stocks are flavored to be similar to chicken or beef stock, but they only use non-animal ingredients. It should be fine. I don't have any ideas for you, though. That also depends on what type of soup you're going for.

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