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stefoodie
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| Posted: Feb 23 2010 at 9:27am | IP Logged
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yummy vegetable broth = use butter + roast the veggies and use lots of aromatics (onion, celery, carrots)
i'll add 2 more soup ideas:
soba noodle soup (we like this cool) with tofu and mushrooms, plus bok choy and LOTS of nori (crunchy seaweed) strips on top -- here's a recipe to try
and one of the local homeschooling moms prepared this tortellini soup for our Moms Night. it was so good! i adapt it for Lent by omitting
sausage or subbing vegetarian sausage.
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stef
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Cay Gibson
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| Posted: Feb 23 2010 at 11:01am | IP Logged
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Veronika wrote:
We like the "No-Chicken Broth" made by Imagine for soups and gravies. It has the best flavor of any veggie broth we've tried.
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Thank you, Veronika. I was still looking and hated to have to put money on veggie broths that didn't taste any good. Grocery money is too precious for that. Having a name really helps. 
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Cay Gibson
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SuzanneG
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| Posted: Feb 23 2010 at 11:35am | IP Logged
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This is my new favorite meatless soup: Thai Coconut Soup!!!!! It is SO GOOD!!!!!!! And most of the kids like it.
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Suzanne in ID
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Lisbet
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I have a great recipe for a Tomato Bisque - it is opening a lot of cans, but it's yummy - I made it with grilled cheese on homemade sourdough. (having GREAT luck with my starter!!) It was SO good!
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cvbmom
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| Posted: Feb 23 2010 at 12:30pm | IP Logged
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SuzanneG wrote:
| And most of the kids like it. |
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I don't think I more than one or two recipes that ALL the kids like anyway  A majority is all I can hope for most of the time 
Keep the yummy recipes coming. I can't wait to try some out 
God bless,
Christine
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ladybugs
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| Posted: Feb 23 2010 at 12:39pm | IP Logged
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SuzanneG wrote:
| This is my new favorite meatless soup: Thai Coconut Soup!!!!! It is SO GOOD!!!!!!! And most of the kids like it. |
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Suzanne,
Did you need to use the tofu? 
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SuzanneG
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| Posted: Feb 23 2010 at 12:44pm | IP Logged
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ladybugs wrote:
Suzanne,
Did you need to use the tofu? |
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No, not at all! You don't even need the veggies! It's great just by itself...just the broth! You could also put fish in it.
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Suzanne in ID
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SuzanneG
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| Posted: March 05 2010 at 6:11pm | IP Logged
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Another winner from Make It Fast, Cook It Slow.....
Roasted Cauliflower Soup w/Curry and Honey. It is SO GOOD! I could eat the whole crock myself  . And, my older two tried it just now and they really liked it. I've made Cauliflower Soups before, but this one is really good....the ROASTED cauliflower makes a big difference.
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Suzanne in ID
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guitarnan
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| Posted: March 05 2010 at 6:37pm | IP Logged
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I have that cookbook! And cauliflower! And curry powder and honey!
Isn't this a fun thread?
(Even though my family is stuck with boring baked ziti tonight...)
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cornomama4
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| Posted: March 05 2010 at 9:38pm | IP Logged
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I made sweet potato and black bean chili the other day. I just used basically the same recipe for my normal chili, but skipped the meat and kidney beans part. Yum. I use Williams Chili Seasoning which is made in KS about 30miles from where I grew up, so it's still a taste of home :)
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florasita
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| Posted: March 08 2010 at 10:06am | IP Logged
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I love a shrimp peanut soup with a bit of a bite & squeeze of lime thrown in It is a basic veggie stock or miso is good stock too . rice noodles , shrimp and a few Tablespoons peanut butter . You can also add chopped green onion & cilantro too . Really a fast soup . I think it'd be good without peanut butter too with cocnut milk instaed , maybe some tofu thrown in .
I just posted on our Homeschool Blog a recipe for lentil lenten soup . My cousin sent me a recipe , then I added to it . It is so so yummy . I add yogurt & curry to my bowl .
Yes I'm craving it again
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SuzanneG
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| Posted: March 20 2011 at 11:52pm | IP Logged
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Bumping....good ideas for meatless soups in this thread.
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Suzanne in ID
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Kristie 4
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| Posted: March 21 2011 at 9:40am | IP Logged
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Egyptian Red Lentil Soup
One pot and so easy and yummy!!
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Servant2theKing
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This is a simple, yet satisfying, meatless soup that my grandmother, "G-ma", made during the Depression, then taught her grateful grandchildren to make. We've tweaked it a bit by adding butter, garlic and parsley. It is a family favorite and a wonderful comfort food, especially when someone isn't feeling well. The Depression style version simply used potatoes, onion, salt, flour & eggs.
G-ma's Updated Rivvle Soup:
Several diced potatoes
Diced onion (sweet or mild flavored onion works well)
Several cups water, salted to taste
1/2 stick butter (or more if you make a large batch of soup)
Granulated garlic, to taste
Parsley flakes, to taste
Bring all of the above to a boil, simmer at a soft boil until potatoes and onion are tender (approx. 15 min.).
When potatoes and onion are fork tender, increase temperature slightly to boil the rivvles (which you can mix while the soup is simmering).
Make a wet "rivvle" dough, slightly wetter than the consistency of a soft drop cookie dough (the dough should be wet enough to drop easily from a fork or spoon when dipped in the boiling soup broth)
4-5 eggs
Flour (approx. 1/2 cup flour per egg, but we never measure)
We like to add gran. garlic, parsley, and salt to the rivvle dough as well.
Drop rivvles by 1/4-1/2 teaspoonfuls, or from the end of a fork, into boiling soup mixture (the shape of the rivvles will change according to which you use...more dense with a spoon, thinner & slightly textured with a fork...we like both). The rivvles increase in size (2-3 times the size of the dough), so be careful not to make them too big. Allow soup to boil gently for 10-15 more minutes, until rivvles are a light buttery yellow and fully cooked in the center.
Dd makes a chicken soup with rivvles. We've also added rivvles to various vegetable souls. They're a quick, easy-to-make alternative to noodles or pasta in soup.
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SuzanneG
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| Posted: March 01 2013 at 1:54pm | IP Logged
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Bump....one of my favorite "food threads" here.
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Suzanne in ID
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stefoodie
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You can use anchovy broth:
Anchovy Broth
or a miso base:
Japanese Basics
and add whatever vegetables or fish or shrimp that you like.
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stefoodie
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Kenchinjiru
Gaeng Khae
Pho Chay
You can also use, from an Asian food store, the following to make broth: dried scallops, dried shrimp, dried squid. All make lightly flavored but yummy stocks.
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stef
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stefoodie
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| Posted: March 01 2013 at 3:46pm | IP Logged
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Ooooh, I just remembered a favorite fall soup of mine:
Legumbres en Pipian from Deborah Madison's The Greens Cookbook.
Will be back later to post. I can't remember if I put in my blog or not.
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kristinannie
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I made this Potato and Leek soup without the bacon. It was excellent.
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MaryM
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SuzanneG wrote:
| Bump....one of my favorite "food threads" here. |
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Thanks - I need motivation and ideas...
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Meatless Soup Recipes?
