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Our Lady's Loom, Larder, and Laundry
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Martha in VA
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Posted: Jan 30 2008 at 7:12pm | IP Logged Quote Martha in VA

Would you share yours please?? Also, if you have a favorite soup cookbook, please share that title too!

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Posted: Jan 30 2008 at 7:17pm | IP Logged Quote JodieLyn

well to start with.. I get meatless chicken and beef bullion from teh health food store.. the brand I use is McKay's. But it's meatless.. and gives a nicer flavor in my opinion than veggie bullion.

We often have "bean soup" which is just cooked pinto beans seasoned with onion, salt, cumin, oregano, served with some of the broth they've cooked in with some cheese on top and tortillas on the side.

lots of different potato soups..

I have a cream of broccoli soup that's really good (but it's not exact measures.. none of my recipes are)



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SusanJ
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Posted: Jan 30 2008 at 7:31pm | IP Logged Quote SusanJ

I'm about to cook ten meatless soups for all of Lent suppers and I'll try to remember to post the recipes to my blog and link back here.

In the meantime, we love pretty much all the soups in the original Moosewood Cookbook

Susan

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Martha in VA
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Posted: Jan 30 2008 at 8:23pm | IP Logged Quote Martha in VA

SusanJ wrote:
I'm about to cook ten meatless soups for all of Lent suppers and I'll try to remember to post the recipes to my blog and link back here.



Susan


Oh, that would be great!

I'll watch for those here.

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Posted: Jan 30 2008 at 9:35pm | IP Logged Quote folklaur

Oh, how about this cookbook?

12 Months of Monastery Soups

Our church library has it, but I don't know if it is any good? It sounds like it could be!   
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Posted: Jan 30 2008 at 9:42pm | IP Logged Quote Cay Gibson

I just posted a cheese/shrimp soup I concocted tonight.

Cheese and Shrimp Soup

1 lb. Velveeta Cheese cut in cubes
1 quart water
1 can cream of shrimp
2 potatoes diced
cup of carrots
cup of celery
half onion diced
can of corn
can of baby sweet peas
1 lb. of shrimp
Place cubed cheese in quart of water over medium heat until melted. Add carrots, celery, onion, potatoes, and cream of shrimp. Slow cook until vegetables are tender. Add can of corn and peas and pound of shrimp. Cook 15 minutes until shrimp is fully cooked and vegetables are warmed through.

Serve with fresh, hot, buttered rolls.



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Posted: Jan 30 2008 at 9:57pm | IP Logged Quote asplendidtime

Have you heard of More With Less by Doris Janzen Longacre ? It has some really good meatless recipes. I use it so often. I can easily make suppers for less than $3.

Last night we had this soup My only recommendation is to add the salt at the end, as it can leave the peas a little stiff. Here's the Family Homestead Soup Recipes Link

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Posted: Jan 31 2008 at 4:21pm | IP Logged Quote Ruth

Here's a good one when you don't have much time to cook.

Bean Enchilada Soup

1 can black beans, rinsed

1 can northern beans, rinsed

1 can red kidney beans, rinsed

1 can Basil and Garlic pasta sauce

1 can Enchilada sauce

Mix all ingredients in large stock pot. Simmer on medium heat for 20 minutes. Top with sour cream, shredded cheddar cheese and crushed tortilla chips.



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Posted: Jan 31 2008 at 5:17pm | IP Logged Quote DominaCaeli

SusanJ wrote:
I'm about to cook ten meatless soups for all of Lent suppers and I'll try to remember to post the recipes to my blog and link back here.


I love that idea. And I'd love to see the recipes you end up using!

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Posted: Jan 31 2008 at 8:20pm | IP Logged Quote SusanJ

I just posted the first installment and explanation of my soup project with recipes. I don't have time to get them all in at once. When I've got all ten down I'll put them together and link to them again.

Enjoy!

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Posted: Feb 06 2008 at 3:12pm | IP Logged Quote Mrs.K

I have a few on my cooking blog:Soup

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Posted: Feb 06 2008 at 3:30pm | IP Logged Quote JodieLyn

Making no meat chili as I type.. I just use a meatless bullion in place of beef broth and skip adding the hambuger.. of course it's made with beans. My dh is working out in the cold this afternoon so I thought we'd do the "big" meal midday today.

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Posted: Feb 06 2008 at 4:12pm | IP Logged Quote SallyT

I'm making carrot-potato-leek soup:

Potatoes, leeks, and carrots cut up (I don't know how many -- a bunch, depending on how many people you have to feed), in water just to cover. I add some salt and pepper to taste and also adjust seasonings at the end.

Bring to a boil, then let simmer until all vegetables are soft.

Puree in batches in the blender and return to pot to simmer until ready to serve. You can add in buttermilk or plain yogurt to make it creamier/more tangy.

I've made other variations on this basic potato model -- potatoes with garlic and/or onion; potatoes with parsnips, etc. You can use stock as the base, but you don't really have to, as the potatoes and other vegetables make a pretty decent stock themselves, and all you need is some salt for flavor. I've also used dill or tarragon to season soups like this.

It's not that quick a recipe, because potatoes aren't quick, but if you've got time mid-day to put the soup kettle on to simmer, and then come back to it to puree and finish it off right before dinner, then it does make for an easy meal.

That's what's for dinner here tonight, anyway!

Sally

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Posted: Feb 06 2008 at 4:14pm | IP Logged Quote nissag

I love the Moosewood cookbooks, too! I posted a beautiful recipe for Cream of Leek and Zucchini Soup on my Lenten Weblog - These Forty Days. It comes from this book , which I love. I haven't found a single recipe in this book that I don't like. My family loves them, too!

Blessed Lent!

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Posted: Feb 07 2008 at 12:07am | IP Logged Quote Fe2h2o

My favourite is Pumpkin soup:-)

2 butternut, chopped, peeled and seeded
1 onion
enoug stock to cover the vegies
2 or 3 shakes cayenne pepper
2 tins butter beans (I think this is just under 4 cups... I'll have to check what that would be dried)
1 tin of tomatoes
1 small tin evaporated milk

Put the butternut, onion, chicken stock, beans and cayenne in a pot, and boil. Usually it's in the order of 20 minutes or so—depending how the pumpkin is chopped. I guess if I start with dried beans I'd soak them and cook them and add the pumpkin for the last 20 minutes.
Pour in the tomatoes and rinse out the tin with a little water (if I'm using tinned tomatoes, I add them before blending). Blend well and add the evaporated milk and stir.

Be aware that the cayenne flavour develops over time. If there are any leftovers they're always much spicier!

I serve it with homemade bread.

I also cut down on the butternut, and replace the tin of tomatoes with a bottle of tomato passata and it's a pretty good tomato soup.

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Posted: Feb 08 2008 at 11:58am | IP Logged Quote ~Rachel~

cactus mouse wrote:
Oh, how about this cookbook?

12 Months of Monastery Soups

Our church library has it, but I don't know if it is any good? It sounds like it could be!   


I LOVE this book. Quite inspiring and definitely worth borrowing from the library.

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Posted: Feb 08 2008 at 1:09pm | IP Logged Quote stefoodie

Some of my favorites come from "The Greens Cookbook" by Deborah Madison. Esp. her "Legumbres con Pipian" (?) -- it's a squash and mixed veggie stew thickened with ground almonds and flavored with chili. Yum.

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Posted: Feb 08 2008 at 4:30pm | IP Logged Quote Jenny

We had this one for lunch today

Crab Bisque
1/4 Cup Butter
1/4 Cup flour

Heat in pan until bubbly, stirring constantly. Remove from heat and add:

2 Cups tomato juice
1 Cup heavy whipping cream
1 Cup milk
1/2 teaspoon worchestire
4 drops red pepper sauce

Reheat to low boil for 1 minute stirring constantly. Add:

3 Tablespoons cooking sherry
1 can crab meat**

Heat but do not boil. Serve with extra sherry if desired.

**I usually use canned crab meat, but today I used a package of imitation crab meat, it made a huge difference in taste! (I only used half the package and made a crab salad out of the rest of the package for my husbands lunch.)

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Posted: Feb 12 2008 at 10:30am | IP Logged Quote stacykay

Our favorite is New England clam chowder. I got the recipe from ds's Godmother. Here it is:

6-7 russet potatoes, peeled and diced
4-5 ribs celery, chopped (optional, but I always use)
1 cup chopped onion
1/2 tsp. salt
2- 6 1/2 oz. cans chopped clams
1/2 cup butter
3/4 cup all-purpose flour
1 quart half and half (can use 1/2 milk and 1/2 half and half to save calories)
1/2 tsp. garlic salt

In a large saucepan, add the potatoes, celery, onion and salt. Add the juice from clams, reserving the clams. Add water to barely cover, cook until tender. Do not drain.
In a small saucepan, melt the butter. Add the flour and stir until smooth. Slowly add the half and half and cook until thickened. Add the garlic salt and clams.
Pour the sauce into the vegetables in the larger saucepan. Heat the chowder over low heat for 5 minutes.
Serve hot.
Serves 6-8

(I usually serve with homemade bread or oyster crackers and a salad.)

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