Sunday, January 16, 2011

Vegetarian minestrone soup recipe

Vegetarian minestrone soup recipe

  • This recipe for vegetarian and vegan minestrone soup is filled with healthy and low-fat vegetables, and slowly simmered for maximum flavor. Vegetarian minestrone soup is makes for a light and healthy lunch or dinner soup, just add a side salad and you've got a meal. Because it contains no oil, this vegetarian minestrone soup recipe is very low in fat. You may also want to try this Crockpot vegetarian minestrone soup recipe, or this vegetarian minestrone with mock chicken.
  • 4 cups vegetable broth
  • 4 cups diced tomatoes
  • 1 tbsp chopped fresh basil
  • 1/2 tsp oregano
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 3 zucchini, chopped
  • 1 cup green beans, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • salt and pepper to taste
  • 1 1/2 cups macaroni pasta
  • In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.
  • Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.
  • Remove bay leaf before serving. Enjoy! 

A.) Vegetarian food network 

  • Vegetarian Chef Sara Harrel: Everyone’s idea of camping and cottage-ing is different. Whether roughing it with a backpack, tent and campfire, parking an RV at a campground, or chilling at an air-conditioned lake house with all the amenities, there are a few things that most campers and cottagers face.

  • Limited storage and cooking facilities, multiple taste preferences and a need for kid-friendly, easy, fun menus—you’re suppose to be on holiday, after all!—can make vegetarian cooking a challenge.  So, keep it simple, and try some of these tips.
  • Oatmeal with fresh fruit
  • Baked goods - English muffins, sandwiches (cheeses, soy cheese, soy deli “meats”, egg, salads)
  • Breakfast muffins with preserves
  • Scrambled eggs or tofu
Soy milk - the aseptic kind requires no refrigeration
  • Juice Coffee, tea
  • Pita bread (doesn’t get crushed) with various fillings: hummus, leftover scrambled eggs or tofu, Mexican refried beans, cheese or soy cheese, marinated and grilled tofu, nut butters etc, soy “deli”, plus some fresh veggies and greens.
  • Chilled soups: gazpacho made with grilled tomatoes, fruit soup, cucumber and yogurt etc.
  • Legume (chick peas, lentils, etc.) salads with whole grain bread.
  • Veggie dogs and burgers with coleslaw
  • Veggie faux chicken, beef etc  - especially handy if you’re preparing both meat and meatless recipes
  • Marinated and grilled tofu with veggies and baked potatoes
  • Pasta or other grains with grilled veggies and sauce
  • A ‘make your own fajita bar’ with grilled veggies, beans, meatless strips, cheese or soy cheese, salsa and tortillas
  • Chili
  • Stews

  • Round out the meals with plenty of fresh fruit and veggies. For camping and more rustic cottage-ing, select sturdier, longer-lasting fruits that need little or no preparation, are less likely to bruise and will keep longer, such as apples, pears, oranges. For veggies, try bell peppers, corn—grilled in the husk, it’s a campfire or BBQ classic!—onions, broccoli, cauliflower, radishes, celery root, kale, collards, potatoes, yams, cabbage, fennel, celery, carrots, and grape tomatoes.

  • And don’t forget to buy or make your own vegan marshmallows to enjoy the traditional campfire favourite, S’mores!
B.) Vegetarian french onion soup recipe

  • French Onion Soup is generally off-limits for vegetarians and vegans because it's made with beef broth. Well, pine no more for this ooey-gooey masterpiece that will warm you from head to toe. It can be vegetarian (with cheese) or vegan (with no animal products at all).
  • Sautéeing the onions long enough to get them carmelized and sweet takes time - at least 45 minutes. The good news is you can do other things during that time, as they don't take much attention.
Each recipe serves four.

Basic Ingredients:

  • 1 tbsp. olive oil
  • 1 tbsp. non-dairy margarine
  • 5 small onions, chopped
  • 3 cloves garlic, minced or pressed
  • 1 1/2 tbsp. flour, optional
  • 6 cups vegetable or onion broth*
  • 1 tsp. sugar
  • 1 tsp. vegan Worcestershire sauce (most contain anchovies; read closely) OR 1 tsp. soy sauce
  • 4 slices day-old French or multi-grain baguette
  • Vegetarian option: Cut four thin slices Swiss cheese; large enough to cover the baguette slices
  • Vegan option: Mix 1-2 tbsp. tahini (sesame seed paste) with 1 tbsp. light miso
  • Check out the vegetarian/vegan bouillon options at the grocery store and specialty food stores. This soup recipe was tested using a simulated beef-flavoured broth. It produces a lovely dark brown-caramel colour and a rich flavour. Read the ingredients carefully for animal by-products. There are some excellent vegan options to be found.
  • Heat oil and margarine in a large non-stick soup pot. If your pan is not non-stick, add two tablespoons oil with the margarine.
  • Chop onions and add to the pan. Stir well to coat onions.
  • Sauté over medium heat, stirring often for about 5 minutes.
  • Add garlic and stir well; simmer an additional 1-2 minutes.
  • Turn heat down to lowest setting; cover pan with lid and allow to cook for 1 hour (about 60 minutes). Check occasionaly to ensure onions are not sticking or burning.
  • If using flour, stir it in and cook 3-4 minutes.
  • Add broth, sugar, and worcestershire/soy sauce. Heat through.
  • Preheat broiler.
  • Pour soup into individual French onion soup bowls. Top each with a slice of bread with a cheese slice (vegetarian) or spread the bread with a dollap of tahini/miso mixture (vegan).
  • Broil in the oven until topping is golden. Keep a close eye out for burning; this should not take more than 5 minutes.
C.) Vegetarian lentil soup recipe

  • 1 pound French green lentils
  • 4 cups chopped yellow onions (3 large onions)
  • 4 cups chopped leeks, white part only (2 leeks)
  • 1 tablespoon minced garlic (3 cloves)
  • 1/4 cup good olive oil, plus additional for drizzling on top
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon ground cumin
  • 3 cups medium-diced celery (8 stalks)
  • 3 cups medium-diced carrots (4 to 6 carrots)
  • 3 quarts chicken stock
  • 1/4 cup tomato paste
  • 2 tablespoons red wine or red wine vinegar
  • Freshly grated Parmesan cheese
  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
D.) Recipe minestrone soup vegan

  • Nothing feels more like home than homemade soup, whether it's vegetable soup or a beloved classic like minestrone. Most minestrone soups, though, are made with meat bases, taking them off the menu for vegetarians and vegans. No more, though. This recipe is classic minestrone without the meat.
  • This soup is great as the first course of a meal, but it does well as a meal by itself too, especially when it's served with a salad and vegan garlic bread (recipe also below). So pull up to the table and enjoy this robust, savory soup.
  • 1 16-ounce bag navy beans
  • 10 cups water
  • 2 cups vegetable broth
  • 1 Tbsp. extra virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 potato, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • Optional vegetables: ½ cup green beans, 1 small zucchini diced, 1 cup coarsely chopped cabbage
  • 2 14.5-ounce cans diced tomatoes
  • 2 bay leaves
  • 1 ½ tsp. parsley
  • 1 tsp. sweet basil
  • ½ tsp. thyme
  • ½ tsp. salt
  • ½ tsp. pepper
  • vegan pasta (see recipe below)
  • Rinse and sort beans (navy beans seem to have more foreign material with them than other beans, so sort carefully!). In a pot, add beans and 8 cups of water. According to package directions, beans can either be soaked overnight and then simmered for two hours the following day; or boiled for two minutes, then allowed to soak for one to two hours, and then simmered for two hours afterward; or slow-cooked in a crockpot for several hours. Add remaining two cups of water, then continue to simmer the beans until tender. Add vegetable broth.
  • Heat oil in skillet over medium-high heat. Saute onion and garlic, stirring constantly, until golden, then add potatoes, carrots, and celery and saute for another 2 to 3 minutes. Add vegetables to pot of beans.
  • Add tomatoes (and any optional vegetables desired) and spices. Simmer for 30 minutes to an hour, until carrots and potatoes are soft. In the meantime, make vegan pasta. Add to pot and simmer another 5 to 7 minutes.
 E.) Vegetarian vegetable soup recipe

  • 1 large onion, chopped
  • 6 ribs celery, chopped
  • 2 tbsp. vegetable oil
  • 1 small head broccoli, cut into florets
  • 1 small head cauliflower, cut in florets
  • 3 large potatoes, peeled and cubed
  • 3 large carrots, chopped
  • 1 medium zucchini, diced
  • 1 medium yellow squasyh, diced
  • 1 turnip diced
  • 1/2 head cabbage, shredded
  • 1 parsnip, diced
  • 1 small sweet potato, diced
  • 1 20 oz. can diced tomatoes and juice
  • 1/2 C frozen lima beans
  • 1/2 C frozen green beans
  • 1/2 C frozen corn
  • 1/2 C frozen peas
  • 2 quarts water
  • 1/2 tsp. garlic flakes
  • 1 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 1 tsp. cumin powder
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. oregano
  • 1 tsp. parsley flakes
  • 1 tbsp. honey
  • 3 tbsp. soy sauce or tamari
  • In a large kettle, saute the onin and celery in oil until the onions are translucent. Add vegetables and water. Add seasonings and bring to a boil. Reduce to a simmer and let
  • simmer for 2 hours or until vegetables are tender.
  • Makes 8-10 servings

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