Ritz Carlton Spicy Vegetable Soup

Posted by Jennifer (the RD) on February 13, 2013

This is a recipe my mom found in Bon Appetit Magazine back in 1996.  We have been enjoying it ever since.  I hope you do too!

Ritz Carlton Spicy Vegetable Soup

¼ cup bulgur

2 ½ cup boiling water

¼ cup olive oil

2 small onions, chopped

½ cup chopped celery

½ cup chopped carrots

1 ½ T. minced garlic

2 T. tomato paste

2 T. chili powder

1 ½ T. ground cumin

¼ tsp. cayenne pepper

¾ C dry white wine

2 red bell peppers, seeded and chopped

2 small zucchini, chopped

½ cup canned chopped tomatoes

½ cup well-drained canned garbanzo beans

½ cup well drained canned kidney, pinto, or black beans

2 T. chopped fresh basil

2 T. chopped fresh oregano

Place bulgur in medium bowl.  Pour ½ cup boiling water over the bulgur.  Cover and let stand until softened (about 15 minutes).  Heat oil in a heavy, large saucepan over medium high heat.  Add onions, celery, carrots, and garlic and sauté until tender, about six minutes.  Add tomato paste, chili powder, cumin, and cayenne pepper and stir until spices are fragrant, about 1 minute.  Add wine and 2 cups of water.  Bring to a boil.  Add bell peppers, zucchini, and tomatoes to saucepan.  Reduce heat to medium and simmer until all vegetables are tender, stirring occasionally, about 15 minutes.

Add bulgur, beans, basil, and oregano to chili.  Simmer until chili is thick, stirring frequently, about 20 minutes.  Season to taste with salt and pepper.  (Can be prepared one day ahead.  Cover and refrigerate.  Bring to a simmer before serving, thinning if chili is too dry).

 ♥ ♥

The Mandatory MoochWhat's cooking, love?Photobucketkatherines cornerMy Turn for us"AddictedHungryLittleGirlThe DIY Dreamer

Better Bean and Vegetable Soup

Posted by Jennifer (the student) on January 29, 2013

beanandveggiesoup

This is a recipe from a gym friend and she makes a huge pot of soup at least once a month. She claims the soup is a cure all. This recipe is very forgiving, I usually clean out my pantry when I make this and I use what ever I have on hand. Also, this soup freezes well.

Ingredients:

  • 3-4 Vidalia onions, chopped
  • 2 tsp Olive Oil
  • 8 cups fat free chicken or vegetable stock
  • 8-16 cups water1/2 cup barley
  • ¾ cup lentils
  • 4-5 16 oz cans of beans (white, garbanzo, black, cannelli, etc)
  • 16 oz can red kidney beans
  • 6 oz tomato paste
  • 26-28 oz cans Italian Tomatoes, pureed style
  • 26-28 oz can chopped tomatoes
  • 3 carrots, chopped
  • 2 stalks of celery, chopped
  • 3-4 zucchini, chopped
  • 1 green bell pepper, chopped
  • ½ of a head of white cabbage
  • 3 ears of fresh corn, cut off the cobs
  • 16 oz bag of frozen peas
  • 16 oz frozen spinach
  • ½ whole-wheat pasta (small size like alphabet or orzo)
  • ½ cup fresh parsley, chopped
  • ½ cup cilantro, chopped
  • 2 TBSP cumin
  • 1 TBSP oregano (or another spice you like)
  • salt and pepper, to taste

 Instructions:

  1. In large stockpot, sautéed onions in olive oil until translucent.
  2. Pour stock into stockpot and add 8 cups of water (add additional water as needed through the cooking process)
  3. Add barley and lentils to the stockpot and cook for 30 to 45 minutes.
  4. Add beans, tomato paste, pureed tomatoes, chopped tomatoes, carrots, celery, zucchini, bell pepper and cabbage and cook for 30 to 45 minutes.
  5. Add corn, peas, spinach, pasta, parsley, cilantro, cumin, oregano, salt and pepper and cook for at least 30 minutes.
  6. Serve and enjoy.

♥ ♥

Broccoli Soup

Posted by Jennifer (the student) on January 9, 2013

brocsoup0001

I found this recipe at my mom’s house at Thanksgiving. We love this simple recipe so much, I make almost once a week. It is a great way to get more vegetables in your diet.

Adapted from Melissa McCarthy’s recipe

Ingredients:

  • 2 bags of frozen broccoli
  • 1 bag frozen soycotash (Trader Joe’s edemame succotash)
  • 2 quarts chicken broth
  • few sprinkles garlic powder
  • salt and pepper to taste

Instructions:

  1.  In large stockpot , over medium high heat, add broccoli, soycotash and chicken broth.
  2.  Season with garlic powder, salt and pepper.
  3. Bring to a boil, then reduce heat and simmer for about 15 minutes with pot partially covered.
  4. Puree with an immersion blender until slightly chunky.
  5.  Serve and enjoy.

* Regular frozen succotash or frozen green beans will also work, instead of the soycotash.

♥ ♥

What's cooking, love? Photobucket HookingupwithHoH The Mandatory Mooch My Turn For Us Mixitup