[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

More Soup

I love soup! Here are a few more recipes for some of my favorites.

Osh (Afghanistan Beans & Noodle soup) slightly modified from Bean Banquets

1 cup mixed dried beans (1/3 cup great northerns, 1/3 cup red kidneys, 1/3
cup chickpeas)
1 clove garlic, mashed
1 large onion, chopped
1/4 cup veggie broth
1/4 tsp crushed red pepper 
1/2 cup tomato puree
1/2 cup water
1/2 tsp dried mint or 1-1/2 tsp fresh chopped mint
1/2 tsp dried dill weed or 1-1/2 tsp fresh chopped dill
salt to taste
1/4 lb flat noodles
1/2 cup plain yogurt or nondairy plain yogurt
1/4 cup water

1. Soak beans overnight and pour off soaking water. Cook in water to cover
with 1 2 inch piece of kombu.
2. Saute onion in veggie broth until soft. Add crushed red pepper. when
pepper turns dark red, add tomato puree, water, mint, dill, and salt. Simmer
while noodles cook.
3. Cook noodles in lightly salted boiling water uuntil al dente. Drain.
4. Thin yogurt with the 1/4 cup of water.
5. Combine beans and bean broth with tomato sauce, noodles, and yogurt.
Adjust seasonings. when soup is hot, serve
Serves 4.

Greek Lentil Soup (Adapted from Bean Banquet)

1 pound lentils
1 large onion, chopped
3 bay leaves
3 stalks celery, chopped
1/2 cup veggie broth
2 cups canned Italian tomatoes, chopped + juice
2 tsp dried oregano or 6 tsp chopped fresh oregano
2 tb red wine vinegar
salt to taste
1/8 tsp black pepper or to taste

1. Cook lentils in boiling water  to cover until tender.
2. In a large pot, saute onions, celery, and bay leaves in veggie broth.
3. when the onions are soft, add tomatoes and oregano. cook until the
vegetables are tender.
4. Before serving, add lentils and cooking broth, vinegar, and salt & pepper.
Bring to a boil, reduce heat and cook for 15 minutes.
Serves 8.