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Soups & Stuff |
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| Recipe | Rating |
| Venetian Rice And Pea Soup
just before serving. Posted to MM-Recipes Digest by Paula |
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| Velvet Corn Soup
Stir in green onion, sesame oil, pepper and salt, to taste. Yield: 6 to 8 servings Recipe by: COOKING LIVE SHOW #CL9260 ----- ---------- |
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| Veggie Chili
corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a boil. 2. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection |
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| Vegetarian Hot And Sour Soup
minutes. Beat the cornstarch mixture into the soup in a steady stream. In a bowl, combine the egg and egg white and beat into the soup. Stir in the soy sauce, tofu and sesame oil and cook over moderate heat until warmed through. Season with red pepper and garnish with scallions. Per serving: 319 Calories; 10g Fat (27% calories from fat); 15g Protein; 45g Carbohydrate; 48mg Cholesterol; 2233mg Sodium Recipe by: Food and Wine, April 1996 ----- ---------- |
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| Vegetarian El Paso Chili
grain will still be very firm, almost crunchy. In a separate skillet, sauté the peppers, garlic and onions in the olive oil until tender, but not browned. Add these to the partially-cooked barley, along with the kidney beans (rinsed lightly and drained) and the spices. Coarsely break up the whole tomatoes, then add them and the crushed tomatoes to the barley and vegetables in a large sauce pot. Mix thoroughly, then simmer, covered, over low heat for at least 3 hours. Posted to bbq-digest by "James Hedrick" |
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| Vegetarian Chili
2. Add carrots, squash, zucchini, eggplant, canned tomatoes, chicken stock and bay leaf. Cover and simmer for 25-35 min., until carrots are softened. Stir occasionally, remove bay leaf and add peas and corn. Season to taste and simmer for 6 min. Garn ish with sour cream and chopped cilantro and serve with corn bread. Copyright credit: 1996 by Lauren Deen © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Vegetarian Chili
onions, green peppers, and garlic in saute medium of your choice. Add spices and saute them as well - be careful not to burn the spices (sauteing the spices now instead of adding them later makes a BIG difference in the taste). Break up the tomatoes and add them, along with any juice, to the vegetables. Add carrots, corn, herbs and other seasonings. Add the cooked beans. Simmer (covered) until it's done (it tastes much better after it's been simmering for an hour or so. I usually make it ahead, then reheat before serving). Before serving, add the vinegar a little at a time, tasting between additions. Add beer if desired to thin the chili (I omit the vinegar if using the beer -- they both serve to lighten and enhance the flavors). Garnish with nuts (these really add something for the family members who aren't trying to lose weight) and/or sour cream, grated cheese. Serve with corn bread (let me know if you want a fat free recipe) or rice. Posted to fatfree digest by Barbara Heller |
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| Vegetarian Chili
tomato mixture, along with the paprika and chili powder. 3. Simmer for 15 minutes, adding the bean water as needed for consistency. Season with salt, pepper, and sugar. Garnish with fresh parsley and serve. Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, v2.0l. ----- ---------- |
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| Vegetarian Chili
chili powder, cumin, oregano, and dried peppers. Cook for about a minute more. Add tomatoes, broth, hominy, and kidney and black beans and bring the mixture to a boil. Reduce heat to low and simmer, partially covered, for about 25 minutes. Season with salt and pepper to taste. Remove from the heat. Scoop the solids out of the soup pot and mash in a flat bowl with a fork. Return the mixture to the pot and continue to simmer for about 10 minutes. To serve, ladle the chili into bowls and garnish with a dab of sour cream and a sprinkle of cilantro. Serve with lime wedges for garnish. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Vegetarian Black Bean Chili
peppers, and continue cooking for about 10 minutes more, or until all the vegetables are nicely softened. Add the garlic and cook for about 2 minutes, until the aroma is released. Add 3 cups of the reserved bean-cooking liquid, half of the parsley, the vinegar, and the spices. Cover the pan and simmer for about 30 minutes, stirring occasionally. Add the drained black beans, tomatoes, corn, and lemon juice and cook for 15 minutes more. Stir in the remaining parsley and serve in heated bowls, garnishing each one with a little Crema or sour cream, grated cheese, and green onion. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6237 broadcast 04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Vegetarian Black Bean Chili
cook until the beans are tender, 15 to 20 minutes. Add ancho peppers, cumin, coriander, basil, and cilantro and allow to simmer for a few minutes. Season with salt and black pepper. Serve with salsa, sour cream, and green onions. Serves 6 Per serving: 3229 Calories (kcal); 69g Total Fat; (18% calories from fat); 146g Protein; 531g Carbohydrate; 20mg Cholesterol; 14199mg Sodium Food Exchanges: 31 Grain(Starch); 4 1/2 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vegetarian "Chicken" Soup
minutes. Add more salt and pepper to taste. The fresh dill is vital; it makes the soup practically indistinguishable from the non-vegetarian kind, especially when served with knoedlach. Posted to fatfree digest by pransesq@juno.com on Mar 27, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Vegetable-Wild Rice Soup
cabbage. After adding cabbage, simmer 25 minutes. Add rice, lentils and potatoes all at once; simmer 35 minutes. Add salt and black pepper to taste. Add green peas. Cook only until soup returns to simmer. Serve with dish of grated parmesan for passing at the table if desired. Makes 16 servings. 0.5 grams of fat in a serving. | Recipe by: November '96 Vegetarian Times ----- ---------- |
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| Vegetable-Sausage Soup
Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley. Serves 4 to 6. Bon Appetit March 1990 ----- ---------- |
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| Vegetable Stems Soup
Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup Serve fresh and piping hot. Making time: 20 minutes Makes for: 3 Shelf life: Best freshly made ----- ---------- |
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| Vegetable Soup with Goulash Taste
These are pretty large servings, and noone has to be hungry after eating... You can replace almost all the vegetables with something else, it should be a total of about 800 g vegetables, that's the main "rule" in this recipe... If you are a Weight Watcher one portion will take about 10 extra calories from your weekly amount of extra calories , NOTHING ELSE... guess if I love this recipe! Posted to MM-Recipes Digest by "John Weber" |
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| Vegetable Soup with Curried Egg Glaze
glaze soup when ready to serve. Place soup in a bowl, spoon a little of the glaze onto the soup and place under a hot grill for a few seconds until the glaze browns. Remove and serve immediately. ----- ---------- |
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| Vegetable Soup with Basil And Garlic
paste, then add about one third of tomato, pounding and grinding into the paste. Gradually work in remaining cheese and tomato with a little olive oil until mixture is a barely fluid paste. Gradually work in 1 cup oil, or enough for pistou to become a sauce. (Pistou will not be an emulsion, so it should be thoroughly mixed each time it is dished out.) Serve soup with mortar of pistou on the side, to be added to taste by each person. Cooks' note: • If you don't have a large mortar and pestle, finely chop basil and garlic and mash in a bowl with back of a spoon. Makes 4 to 6 servings. Gourmet November 1999 Per serving: 1289 Calories (kcal); 57g Total Fat; (38% calories from fat); 28g Protein; 179g Carbohydrate; 0mg Cholesterol; 741mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 14 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vegetable Soup (Rms Titanic)
ARCHBOLD, Rick and Dana MCCAULEY Last Dinner on the Titanic A Hyperion/Madison Press Book New York. 1997 Buy the book. It's a class act! MM Format by John Hartman Indianapolis, IN Posted to MM-Recipes Digest by "John M. Hartman" |
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| Vegetable Soup
Each serving: 101 calories; 412 mg sodium; 0 cholesterol; 0 fat; 20 grams carbohydrates; 6 grams protein; 1.99 grams fiber Recipe Source: Los Angeles Times - 01-13-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com ----- ---------- |
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| Vegetable Soup
regulator rocking slowly). Let pressure drop of its own accord. >From "The Official Presto (R) Pressure Cooker Cookbook", copyright 1992 by National Presto Industries, Inc. Posted to MM-Recipes Digest by "Rfm" |
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| Vegetable Soup
heat and simmer for about 20 minutes. Puree half of the vegetables or mash with a potato masher in the soup pot. Bring to a boil again. Season with salt and garlic powder. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Sep 6, 1998, ----- ---------- |
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| Vegetable Chili, Thick And Hearty
Add the vinegar and cilantro to taste. Simmer briefly. Serve garnished with the sour cream. Per serving: 290 Calories; 5g Fat (16% calories from fat); 16g Protein; 50g Carbohydrate; 0mg Cholesterol; 909mg Sodium Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat Recipe by: Lowfat Living, Cooper & Cooper Posted to EAT-LF Digest by "Ellen C." |
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| Vegetable Chili with Pumpkin-Seed Pesto
PUMPKIN-SEED PESTO 1. Place pumpkin-seed kernels and garlic in a food processor; process 30 seconds or until finely chopped. Add cilantro and parsley. Pulse 5 to 6 times or until coarsely chopped. With processor on, pour broth and oil through food chute, and process for 3 seconds or until blended. Spoon into a small bowl; stir in Parmesan cheese and remaining ingredients. Yield: 1 cup (Serving size: 2 tablespoons.). Calories 72 (78% from fat); FAT 6.2g; PROTEIN 2.6g; FIBER 0.8 g; CHOL 2mg; IRON 1.7 mg; SODIUM 140 mg: CALC 60 mg. CALORIES 308 (22% from far); FAT 7.5g (sat 1.6g, mono 3.6g, poly 1.8g); PROTEIN 13.3g; CARB 53.1g; FIBER 8g; CHOL 16mg; IRON 7mg; SODIUM 526mg; CALC 209mg Recipe by: The Best of Cooking Light: Classics, 1998, page 112 Posted to MasterCook Digest by Kathleen |
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| Vegetable Chili with Cornmeal Dumplings
Mix the cornmeal and water. Add the remaining ingredients. Form into 1-inch balls. Add dumplings to stew, stirring gently to submerge. Simmer until dumplings are cook through, 10 -12 minutes. Per serving: 126 Calories; 1g Fat (10% calories from fat); 7g Protein; 23g Carbohydrate; 10mg Cholesterol; 550mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable Recipe by: Vegetarian Times, September 1998 Posted to EAT-LF Digest by "Ellen C." |
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| Vegetable Chili
1. In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin, and salsa. 2. Cover and cook on the low heat setting about 8 hours, or until the vegetables are almost tender. 3. Stir in the tomato paste. Season with salt and pepper to taste. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton ----- ---------- |
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| Vegetable Cheese Soup
individual servings with sliced almonds, and serve immediately. From: Southern Living 1/1989. from the Friendly-Freezer Mailing-list by "Libby" |
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| Vegetable Brisket Soup
Remove brisket from pot and set on a platter to cool. Add green beans, corn and cabbage to pot and continue simmering 30 to 45 min. Add macaroni and pinto beans, heat through and correct seasoning. Remove fat cap from brisket and discard. Cut brisket into small cubes and return to pot. Continue simmering until ready to serve. Skim any fat that accumulates on top. Posted to MM-Recipes Digest by "Rfm" |
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| Vegetable And Pasta Seafood Soup
Mix all ingredients, except for the seafood, in a large heavy pot and heat until gently boiling. Reduce the heat and simmer until slightly thickened. Add the seafood and simmer for 7-10 minutes. Don't forget to remove the bay leaf. Serve with garlic bread. This made enough for 4 healthy servings, but since I didn't eat all 4 serving I kept the remainder in the fridge overnight. I really think that it tasted *much* better the second day. Posted to CHILE-HEADS DIGEST by "Goslowsky, George" |
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| Vadalia Onion Soup with Tortellini of Cheese
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse ----- ---------- |
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