Do you know any cheap, easy to make & keep, filling nutricious soup receipies?!
I want to make soup and freeze it!. How do you freeze soup exactly!?
I want it to be very good for me and filling and cheap and vegitarian!.
Do you know any recipies please!?Www@FoodAQ@Com
I want it to be very good for me and filling and cheap and vegitarian!.
Do you know any recipies please!?Www@FoodAQ@Com
Answers:
"Canned Soup"!.
(My Way!)
Whatever cans of veggies I have, that I like, in cabinet it goes in the pot!.!.!.!.!.along with all the juices in the cans!.
Cook on stove top or Crock pot!.
Enjoy!
Canned:
corn
peas
carrots
gr!.beans (any variety)
lima beans
wax beans
tomato (any variety)
potatoes (whole or sliced!.!.!.or both whatever you like)
You get the idea!.!.!.!.lol!.
also add a package of shredded cabbage (cole slaw mix)!.
You can even add a package of onion soup mix!.
If it gets to dry and needs more liquids!.!.!.!.add tomato juice!.!.!.V-8!.!.!.etc!.Www@FoodAQ@Com
(My Way!)
Whatever cans of veggies I have, that I like, in cabinet it goes in the pot!.!.!.!.!.along with all the juices in the cans!.
Cook on stove top or Crock pot!.
Enjoy!
Canned:
corn
peas
carrots
gr!.beans (any variety)
lima beans
wax beans
tomato (any variety)
potatoes (whole or sliced!.!.!.or both whatever you like)
You get the idea!.!.!.!.lol!.
also add a package of shredded cabbage (cole slaw mix)!.
You can even add a package of onion soup mix!.
If it gets to dry and needs more liquids!.!.!.!.add tomato juice!.!.!.V-8!.!.!.etc!.Www@FoodAQ@Com
Get tomato pulp, boil it to make it thick!. Then store it in deep freezer!. Use it to make tomato soup of your own taste,Www@FoodAQ@Com
Ingredients:
6 cups water
1/3 cup brown rice, pearl barley, or 1 cup whole wheat pasta
1 small strip kombu seaweed
1 can Great Northern beans, pinto beans or garbanzo beans, drained and rinsed
*If you want to cook your own beans, see the directions below
1 - 2 Tblsp olive oil or other vegetable oil
1 pinch hing (asefetida) or 1 clove garlic, minced
1 Tbslp minced fresh ginger, or 1/2 tsp dried
1/2 head green cabbage, cut in half lengthwise, cored and cut in thin strips
*For variety substitute savoy or napa cabbage, or 1 bunch kale or collard greens!. Remove stems and chop in thin strips!.
2 stalks celery, diced
2 medium carrots, peeled and sliced thinly on the diagonal
1/2 tsp dried ground fennel
1/2 tsp gr cumin
1/2 tsp gr coriander
1 tsp paprika
1 bay leaf
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried thyme
1 16 oz can crushed tomatoes, or tomato sauce or 4 oz can tomato paste
1 tsp salt
1/4 tsp ground black pepper
1 Tblsp miso or Braggs liquid aminos
4 Tblsp minced fresh parsley
Directions:
Add the grain to the water, with the kombu, and bay leaf!. Bring to a boil and turn down to simmer
Prep the veggies
Heat the oil on medium in an 8 - 10 quart pan
Add the hing or garlic, and the fresh ginger to the oil, saute for a minute
Add the veggies and saute 5 minutes on med/high heat
Add the herbs and spices, saute briefly!.
Add veggie mixture to the soup
Drain and rinse the beans, then add to the soup
Add the tomatoes, and bring back to a boil
Simmer 20 min - 1/2 hour, until veggies are tender and the grain is cooked
Add salt, pepper, Miso or Braggs, and minced fresh parsley as a garnish
Bean Cooking Directions:
Note - This makes enough beans for a second batch, to freeze, or make a double soup recipe!. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking!
Soak 1 c!. of beans: 12 hours for garbanzos, 8 hours for white beans, 4 hours for pinto or kidney beans!.
Use hot water & change several times to cut soaking time in half
Drain & rinse the soaked beans, cover with cold water to cover, and bring to a boil
Boil ten minutes, and skim the foam
Cover and simmer for 1 - 2 hours, until very tenderWww@FoodAQ@Com
6 cups water
1/3 cup brown rice, pearl barley, or 1 cup whole wheat pasta
1 small strip kombu seaweed
1 can Great Northern beans, pinto beans or garbanzo beans, drained and rinsed
*If you want to cook your own beans, see the directions below
1 - 2 Tblsp olive oil or other vegetable oil
1 pinch hing (asefetida) or 1 clove garlic, minced
1 Tbslp minced fresh ginger, or 1/2 tsp dried
1/2 head green cabbage, cut in half lengthwise, cored and cut in thin strips
*For variety substitute savoy or napa cabbage, or 1 bunch kale or collard greens!. Remove stems and chop in thin strips!.
2 stalks celery, diced
2 medium carrots, peeled and sliced thinly on the diagonal
1/2 tsp dried ground fennel
1/2 tsp gr cumin
1/2 tsp gr coriander
1 tsp paprika
1 bay leaf
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried thyme
1 16 oz can crushed tomatoes, or tomato sauce or 4 oz can tomato paste
1 tsp salt
1/4 tsp ground black pepper
1 Tblsp miso or Braggs liquid aminos
4 Tblsp minced fresh parsley
Directions:
Add the grain to the water, with the kombu, and bay leaf!. Bring to a boil and turn down to simmer
Prep the veggies
Heat the oil on medium in an 8 - 10 quart pan
Add the hing or garlic, and the fresh ginger to the oil, saute for a minute
Add the veggies and saute 5 minutes on med/high heat
Add the herbs and spices, saute briefly!.
Add veggie mixture to the soup
Drain and rinse the beans, then add to the soup
Add the tomatoes, and bring back to a boil
Simmer 20 min - 1/2 hour, until veggies are tender and the grain is cooked
Add salt, pepper, Miso or Braggs, and minced fresh parsley as a garnish
Bean Cooking Directions:
Note - This makes enough beans for a second batch, to freeze, or make a double soup recipe!. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking!
Soak 1 c!. of beans: 12 hours for garbanzos, 8 hours for white beans, 4 hours for pinto or kidney beans!.
Use hot water & change several times to cut soaking time in half
Drain & rinse the soaked beans, cover with cold water to cover, and bring to a boil
Boil ten minutes, and skim the foam
Cover and simmer for 1 - 2 hours, until very tenderWww@FoodAQ@Com
This is one of my favourite stew, so it's filing and it's good, but I never tried freezing it so I don't know how well it'll work!. It does keep for a couple of days so I usually make a batch (it serves 3-4) and put those that I haven't eat in the fridge and just reheat later!.
Cooking time, some 20-30 minutes but really there's no need to even stand by it at all time!. It's mostly simmering time, so you can do other stuff at the same time!.
What I also love about this recipe is the flexibility one have in terms of ingredients used!. You don’t need to put the vegetables that I mentioned above but substitute them with others such as sweet potato, mushroom, celery, aubergine/eggplant, etc!. The spices used can be swapped around too but I find this combination to be my favourite!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Moroccan Chickpea Stew
* One large onion, chopped
* A couple of cloves of garlic, minced
* A couple of peppers/capsicum, chopped
* A courgette/zucchini, chopped
* A can of chopped tomatoes
* A can of chickpea, drained
* A pint of vegetable stock
* Curry powder, cumin, caraway, celery seed, whatever spices to your fancy
Heat up a caserrole dish and saute onion and garlic in some butter until soften!. Season with spices per preference, and continue to saute!. Put the chopped fresh vegetables in, as well as the chopped tomatoes, chickpeas and vegetable stock!. Cover and leave to simmer for 15 minutes!. Serve with rice, or bread, or couscous!.Www@FoodAQ@Com
Cooking time, some 20-30 minutes but really there's no need to even stand by it at all time!. It's mostly simmering time, so you can do other stuff at the same time!.
What I also love about this recipe is the flexibility one have in terms of ingredients used!. You don’t need to put the vegetables that I mentioned above but substitute them with others such as sweet potato, mushroom, celery, aubergine/eggplant, etc!. The spices used can be swapped around too but I find this combination to be my favourite!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Moroccan Chickpea Stew
* One large onion, chopped
* A couple of cloves of garlic, minced
* A couple of peppers/capsicum, chopped
* A courgette/zucchini, chopped
* A can of chopped tomatoes
* A can of chickpea, drained
* A pint of vegetable stock
* Curry powder, cumin, caraway, celery seed, whatever spices to your fancy
Heat up a caserrole dish and saute onion and garlic in some butter until soften!. Season with spices per preference, and continue to saute!. Put the chopped fresh vegetables in, as well as the chopped tomatoes, chickpeas and vegetable stock!. Cover and leave to simmer for 15 minutes!. Serve with rice, or bread, or couscous!.Www@FoodAQ@Com
Just leave out the ham hocks!.
Senate Bean Soup
INGREDIENTS:
* 1 pound dried navy beans or great northern beans, washed and drained
* 2 medium smoked ham hocks
* 3 medium potatoes, cooked and mashed
* 2 medium onions, chopped
* 1 cup chopped celery
* 2 large cloves garlic, minced
* salt and pepper
PREPARATION:
Cover beans with water and bring to a boil; boil for 2 minutes!. Remove from heat, cover, and let stand for 1 hour!. Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans!. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender!. Add ham hocks, potatoes, onions, celery and garlic, and continue to simmer for another hour!. Remove ham hocks and cut up meat; return to soup!. Season to taste with salt and pepper!.
Makes about 2 gallons or 8 quarts!.
When leaving out the ham hocks, replace water with vegetable broth to add more flavor!.
To freeze: let the soup come to room temperature and ladle into freezer containers, and place in freezer!. It saves very well!.
Have a great day!Www@FoodAQ@Com
Senate Bean Soup
INGREDIENTS:
* 1 pound dried navy beans or great northern beans, washed and drained
* 2 medium smoked ham hocks
* 3 medium potatoes, cooked and mashed
* 2 medium onions, chopped
* 1 cup chopped celery
* 2 large cloves garlic, minced
* salt and pepper
PREPARATION:
Cover beans with water and bring to a boil; boil for 2 minutes!. Remove from heat, cover, and let stand for 1 hour!. Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans!. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender!. Add ham hocks, potatoes, onions, celery and garlic, and continue to simmer for another hour!. Remove ham hocks and cut up meat; return to soup!. Season to taste with salt and pepper!.
Makes about 2 gallons or 8 quarts!.
When leaving out the ham hocks, replace water with vegetable broth to add more flavor!.
To freeze: let the soup come to room temperature and ladle into freezer containers, and place in freezer!. It saves very well!.
Have a great day!Www@FoodAQ@Com