Do you have a good vegetarian bean soup recipe you could share?!
Vegetarian Bean Soup
2 cans (14 ounces each) vegetable broth
1 cup water
1 lb bag frozen mixed vegetables
1 can (14 1/2 ounces)stewed tomatoes
1/3 cup broken angel hair pasta (in 1 to 2 inch lengths)
1 can (15 ounces)kidney beans
1 can (15 ounces)black beans
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 cup Parmesan cheese
Pour the broth and water into a soup pot. Place the pot over high heat. While the liquid is heating, add the frozen vegetables, stewed tomatoes with their juices, and (uncooked) pasta. Cover the pot and bring to a boil.
While the soup is heating, rinse and drain both cans of beans.
When the soup comes to a boil, uncover it and stir well. (The pasta may stick to the bottom. If so, scrape the pot with a wooden soup spoon to loosen it.) Add the beans, Italian seasoning and garlic powder. Reduce the heat to medium. Stir frequently and cook until the pasta is tender, about 5 minutes.
Answers: If not here's one-
Vegetarian Bean Soup
2 cans (14 ounces each) vegetable broth
1 cup water
1 lb bag frozen mixed vegetables
1 can (14 1/2 ounces)stewed tomatoes
1/3 cup broken angel hair pasta (in 1 to 2 inch lengths)
1 can (15 ounces)kidney beans
1 can (15 ounces)black beans
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 cup Parmesan cheese
Pour the broth and water into a soup pot. Place the pot over high heat. While the liquid is heating, add the frozen vegetables, stewed tomatoes with their juices, and (uncooked) pasta. Cover the pot and bring to a boil.
While the soup is heating, rinse and drain both cans of beans.
When the soup comes to a boil, uncover it and stir well. (The pasta may stick to the bottom. If so, scrape the pot with a wooden soup spoon to loosen it.) Add the beans, Italian seasoning and garlic powder. Reduce the heat to medium. Stir frequently and cook until the pasta is tender, about 5 minutes.
Well: I know this Vegetable Soup That would be just best
one here try it
1 Onion -chopped
1Bunch Celery -sliced
5 Carrots- peeled and sliced
2(6-oz)pkgs.fresh sliced Mushrooms
2 zucchini -sliced
1green cabbage -chopped
1 pkg .onion soup mix
2 (48-oz.) cans v-8 juice
1/2 to 1 cans water -use v8can
1tsp.chicken bouilion
PLease! follow simple recipe
Add the Vegetables in the order above to a large stockpot
actually all recipes can be turned vegetarian Just look up Rahael ray she has lots of ideas!!!
I like the Black Bean soup I adapted from Fannie Farmer's cookbook. It's really good and thick, and I always feel frugal when I make it. The whole pot's ingredients cost 1 to 2 bucks.
2 c black beans, soaked overnight and drained
1 onion, chopped
2 stalks celery, chopped
1 1/2 t dry mustard
salt and pepper
lemon or lime wedges
Put the beans in a heavy non-stick pot. Add about 1 1/2 q water. Add onion and celery. Bring to a boil, then cover and lower to a simmer until the beans are soft, about 3-4 hours. Keep adding water to keep the soup near the original water line. Stir occasionally.
Puree in a blender or with a potato masher. Add mustard powder, and salt and pepper to taste.
Serve with the lemon or lime wedges, and squeeze a little juice onto the soup just before eating.
I usually top with some melty cheese, too.
Yummmmmm.
This soup is my favourite of all that I've tried. It's hearty and thick, almost like a stew. It can be made in big batches and frozen in smaller containers for easy meals later on. It doesn't lose any flavour or texture after the freezing. The mint and the dill make it a unique taste.
MOSH AWA
(Afghanistani Soup)
1/2 cup dried mung beans
1/2 cup dried chick peas (or one can)
1 lg onion, chopped
1 clove garlic, chopped
1/4 cup olive oil
1/4 - 1/2 tsp crushed chilies
1/2 cup tomato puree (or diced tomatoes from a can, or some skinned fresh tomatoes chopped up)
1 cup reserved bean broth from mung beans
1/2 tsp dried mint
1/2 tsp dried dill
salt
optional:
yogurt to stir in right before eating
Cook mung beans until quite soft but not too mushy. Reserve some of the broth for later.
Cook chick peas if you are using dried ones...but really just buy the canned ones, they're so much easier Make sure to rinse them well.
Fry onion and garlic in olive oil in big soup pot until lightly browned. Added crushed chilies and cook a few seconds. Add tomato puree, mint, dill, salt and 3/4 cup of broth. Cook until onion is soft. Note: If you don't like the idea of using bean broth, you can just use water, or for more flavour, use a bouillon cube dissolved in water.
Add mung beans, chick peas and more broth if needed to make desired consistency. This soup is supposed to be quite thick, almost like a stew. Bring to a boil. Lower hear and simmer until all flavours have melded, about 15 minutes. Or maybe half an hour. You'll have to just taste it
Wonderful with a dollop of plain yogurt and some hearty bread on the side.
I am a former chef and make one similar to yours, I only do not use more than one bean and I use cabbage intsead of pasta, I like it thick so I use crushed tomatos, and lots of garlic and onions, more a stew than soup, plus I make enough to last me 2-3 days, I live alone so I have no one to harm with it.
Cabbage and White Kidney Bean soup:
I head of Savoy Cabbage (cut into rough chunks)
3 large Onions (cut into meduim dice)
4 cloves Garlic (sliced)
2 Vegetable stock cube in 1 1/2 gallon of cold water
1 can 28 oz of crushed tomatos
1 small 6 oz tin of tomato paste
Seasoning;
Smoked Paparika, Oregano, Bay Leaf, Veg Flakes, Brown Sugar (Natural Cane Reduction)
2 cans 28 oz of White Kidney beans
Salt and Pepper to taste, I add hot sauce/chili's but that is to my own dish!!!
I cook all but the beans until soft and the juices are just barely showing, then taste it, I add natural sea salt and white pepper, the beans and I serve it with toasted garlic flavoured croutons, I use Ciabatta bread as it has no fat, and it soaks up any remaining juice, that is why I said it is more of a stew.