All Entries Tagged With: "Soup"
Hearty Bean and Barley Soup
I did not get to taste this Hearty Bean and Barley Soup in the South Arm Cooking Club for Seniors as Charlene made this second soup for the seniors to bring home. A mixture of kidney beans and spinach give this soup a triple-punch of nutrition in the form of iron, fiber, and calcium. You can also vary this soup by adding shredded chicken or different vegetables.
This is a great soup to freeze in 1 or 2 cups portions to reheat for the future. If you intend to freeze it, do not add the spinach. You may add the spinach just before you serve the soup after reheating. You may need to add an extra half cup to one cup of water to the leftovers, since the barley will continue to absorb liquid over time.
Ingredients
- 1 (19 ounce) can dark red kidney beans, rinsed and drained
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 6 garlic cloves, minced
- 2 teaspoons dry rosemary, minced
- 2 boxes less-sodium chicken broth (8 cups broth)
- 1 can diced tomatoes, undrained
- 1 cup pearl barley
- 16 ounces bag spinach
- 1/4 teaspoons freshly ground black pepper
- Parmesan cheese to serve, optional
Paul, Chris O’Brennam and Marcel made this hearty soup adapted from Cooking Light.
Prep time: 15 mins; Cook time: 50 mins
Beet and Cabbage Borscht
This Beet and Cabbage Borscht soup is a wonderful winter treat. It uses vegetables that are readily available and inexpensive. Borscht is originated from Ukrainian and is popular in Eastern and Central Europe.
The cheery colour of the Beet and Cabbage Borscht is more like a stew than most soup. Borscht is another soup that freezes well.
Ingredients
- 1 tablespoon vegetable oil
- 6 medium size beets, peeled and diced
- 1 small russet potato, peeled and diced
- 2 small carrots, peeled and diced
- 3 cups finely chopped green cabbage (about 1/3 of small head)
- 2 onions, chopped
- 4 cups low-sodium vegetable broth (we used chicken broth)
- 2 cups water
- 1 tablespoon tomato paste
- 2 tablespoons apple cider vinegar
- salt, pepper and sugar to taste
- 1/4 cup chopped fresh dill
- low fat sour cream or plain yogurt, optional
Sydney, Frank and Ken prepared this delightful coloured soup adapted from Bon Appetit.
Prep time: 30 mins; Cook time: 40 mins; Serves 6
Herbed Potato Soup
This Herbed Potato Soup is Minoo’s favourite. It’s quick and easy and freezes well. Minoo always has homemade frozen food in her freezer. She said she does not know how to make small batches of food. She always has left over which she freezes them for busy day. Soup is one food that freezes well.
This Herbed Potato Soup is definitely great for cold winter days. This recipe is adapted from www.allrecipes.com.
Prep time: 10 mins; Cook time: 20 mins; Serves 6.
Ingredients
- 2 large potatoes, peeled and diced
- 2 cups water or chicken broth
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt, or taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon ground black pepper
- 1 1/2 cups milk
Vietnamese Cuisine: Sweet and Sour Soup (Canh Chua)
Doris’ second dish is a soup dish. It is simply called Sweet and Sour Soup. In Vietnam, this soup is usually made with fresh fish but for simplicity, Doris made this dish with store-bought tofu fish. You may use any kind of seafood for this dish, according to Doris.
Ingredients
- 1 pound Bac Ha vegetable
- 1/2 pound bean sprout
- 1 pound tomato
- 1 tablespoon tamarind
- 1 pound fish
- 2 sprigs of Ngo Om herb
- few garlic cloves, minced
Indian Cuisine: Lentil Soup (Khatti Daal)
I had just blogged about an Arabic Lentil Soup recently. ย Here is another version of Lentil Soup. Minoo made an Indian version of Lentil Soup at the Caring Place Community Kitchen. Lentil is comfort food in India and it is a daily diet as a lot of the population are vegetarian. Lentil is rich in fiber and protein. Indian Lentil Soup differs from others not only on the use of spices but the way the spices are added to the Lentil Soup. The sizzling action of adding the fried spices at the end of the cooking process makes the difference.
Ingredients
- 1 cup masoor (a brown skin lentil which are red inside)
- 3 cups water
- 1/2 teaspoon tumeric
- 1/2 teaspoon red chili pepper
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 5 sprigs of curry leaves
- 1 teaspoon tamarind paste
- salt and pepper to taste
- oil for frying spices
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 to 3 whole red chilies
Vania also did some research of the health benefits of some Indian spices. ย Vania, thank you for sharing.
Cumin Seeds:
- good for digestive disorder like diarrhea, nausea and morning sickness as cumin seeds help digestion
- rich in iron and help absorb nutrient into our body
- detox body by helping our liver
- reduce risk of cancer
- boost our immune system
Turmeric:
- If used with cauliflower, it prevents prostate cancer
- helps liver detox
- prevent or slow down Alzheimer disease
- is a natural anti-inflammatory drug
- is a natural pain killer
- helps loose weight
- used to prevent depression
- helps treat skin conditions
Cinnamon:
- lowers LDL cholesterol (bad cholesterol)
- helps regulate sugar for diabetics
- reduces cancel cell production
- relieves pain from arthritis if combine with 1/2 teaspoon of cinnamon and 1 tablespoon of honey
- improves memory
- is a good source of manganese, fibre, iron and calcium
Star Anise:
- prevents flu
- cures stomach ache due to excessive gas
- prevents headache
Arabic Lentil Soup
Minoo resumed the Gilmore Park Church Community Kitchen with 3 recipes. ย The first recipe is a lentil soup. ย Lentil or daal belongs to the legume family. ย Lentil is high in protein and is an important part of the diet for India which has a large population of vegetarians. ย Lentils come in many variety with colors ranges from yelllow to orange to green, brown and black.
Regional seasonings can change the character of lentil soup. Minoo made the …
Arabic Lentil Soup:
- add 1/2 teaspoons ground cumin, 2 bay leaves and 1/2 teaspoon ground ginger.
Other regional variations are:
North African Lentil Soup:
- add 1/2 teaspoon crushed saffron threads or powder with onion and 1 x 8-ounce can whole tomatoes, crushed with broth.
Persian Lentil Soup:
- add 2 tablespoons orange juice or 2 teaspoons grated orange peel or lemon peel just before serving.
Butternut Squash Apple Soup
This Butternut Squash Apple Soup is another great recipe in using winter produce. Cold weather calls for a hot bowl of soup. ย This creamy soup is flavourful and heart warming.
This soup can be prepared in 40 minutes or less. ย The trick to a great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash.
One of the better way to prepare the butternut squash is to roast it. ย Simply cut the squash half lengthwise, lightly brush with vegetable oil and place cut side down on a baking sheet and bake for 45 minutes in a 350F preheated oven until it is softened. ย Roasting brings out the sweetness of the squash as the sugar content is caramelized.
Butternut squash is a good source of fiber, vitamin C and A, magnesium, manganese and potassium. ย This recipe serves 4 to 6.
