Coyotes Vegetable Soup Recipes

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CHAYOTE SOUP



Chayote Soup image

This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.

Provided by modestalmond

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 10

2 cubes chicken bouillon, crumbled
2 cups hot water
1 tablespoon unsalted butter
1 small yellow onion, minced
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2 chayote squashes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Dissolve the bouillon in the hot water.
  • Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
  • Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.7 g, Cholesterol 7.9 mg, Fat 3.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 2.5 g

CHAYOTE SQUASH SIDE DISH



Chayote Squash Side Dish image

A simple and elegant, EASY side dish made from an exotic, but inexpensive squash. Paired with chicken or fish, it rounds out a weeknight supper.

Provided by Navy S.

Categories     Side Dish     Vegetables     Squash

Time 25m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
1 chayote squash, cut into 1/2-inch strips
½ teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
¼ teaspoon red pepper flakes
1 tablespoon red wine vinegar

Steps:

  • Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
  • Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.2 g, Fat 7 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 584.1 mg, Sugar 2.8 g

HOMEMADE VEGETABLE SOUP



Homemade Vegetable Soup image

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 15

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Steps:

  • Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)



Chunky Vegetarian Vegetable Soup (Fast and Easy) image

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 14

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
  • Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
  • Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
  • Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
  • Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

BAKED CHAYOTE SQUASH



Baked Chayote Squash image

Cheesy, custardy stuffed squash with bread crumbs on top. This dish is great as a side with beans, meat, and rice, Central American-style.

Provided by Dom's Kitchen

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 4

Number Of Ingredients 8

4 chayote squash, cut in half
1 tablespoon unsalted butter (such as Kerrygold®)
1 egg, beaten
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 tablespoons shredded Cheddar cheese
1 ¼ cups shredded Cheddar cheese
½ cup dry bread crumbs

Steps:

  • Place the chayote into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until very tender, 45 to 50 minutes. Drain and allow to steam dry for a minute or two.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Remove the seed and seed membrane from the chayote using a spoon; discard. Scoop out as much of the remaining pulp as possible into a bowl without puncturing the shell. Pat the shell dry with a paper towel and place in a baking dish; set aside. Squeeze the excess water from the reserved pulp. Stir in the butter, egg, heavy cream, Parmesan cheese, and 2 tablespoons Cheddar cheese until well-blended. Fill each of the chayote shells with the pulp/cheese mixture. Sprinkle the remaining 1 1/4 cup Cheddar cheese on top, followed by the bread crumbs.
  • Bake in the preheated oven until heated through and the cheese has melted, 35 to 45 minutes.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 21.3 g, Cholesterol 120.4 mg, Fat 25.8 g, Fiber 6.3 g, Protein 16.7 g, SaturatedFat 15.2 g, Sodium 466 mg, Sugar 1.2 g

COYOTE'S VEGETABLE SOUP



COYOTE'S VEGETABLE SOUP image

Categories     Soup/Stew

Number Of Ingredients 11

2 quarts vegetable broth or stock, or a mixture of both
2 cloves garlic
1-inch piece ginger root
1 yellow onion
2 large carrots
¼ green cabbage
2 large (4 medium) potatoes
4 ounces baby portabella mushrooms
½ pound raw spinach
1 tablespoon Kosher salt (more or less to taste)
Freshly ground black pepper

Steps:

  • Put broth or stock into a very large soup or stock pot. Peel and smash garlic cloves and add them to the broth. Peel ginger root, mince into very small pieces and add to the broth. Bring the contents of the pot just to the boiling point. Dice onion, slice carrots and add to the pot. Turn down the heat and simmer for approximately 20 minutes. Chop cabbage roughly into bite-sized pieces. Cut potatoes into a uniform dice and add to pot. Cook for another 15 minutes. Slice mushrooms uniformly if large or cut in quarters if small and add to pot along with Kosher salt. Simmer just until the potatoes and mushrooms are tender. Roughly chop the raw spinach and add it to the hot soup. It won't take long to wilt. Taste and correct the seasoning, adding salt and pepper.

CREAM OF CHAYOTE SOUP



Cream of Chayote Soup image

Related to squashes and cucumbers, mild-flavored chayotes - sometimes called vegetable pears - are believed to be indigenous to Mexico and are grown throughout the country. The most common variety, pale green and about the size and shape of a large pear, are used in this soup. If you can't find them, substitute zucchini (courgettes), which approximate the flavor, or use cauliflower or kohlrabi.

Provided by Witch Doctor

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 slice bacon or 2 tablespoons unsalted butter
1 yellow onion, diced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
5 cups chicken stock, vegetable stock or 5 cups water
2 bay leaves
1 small boiling potato, peeled and sliced
4 chayotes squash, peeled, seeded and sliced
1 cup heavy cream or 1 cup half-and-half
2 limes, thinly sliced

Steps:

  • In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes.
  • When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes.
  • Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings.
  • Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.

Nutrition Facts : Calories 279.7, Fat 19.1, SaturatedFat 10.4, Cholesterol 62.9, Sodium 724.6, Carbohydrate 21, Fiber 2.7, Sugar 7.4, Protein 8.6

CHAYOTE SOUP



Chayote Soup image

Categories     Soup/Stew     Appetizer     Sauté     Low Fat     Quick & Easy     Tropical Fruit     Hot Pepper     Winter     Healthy     Cilantro     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 scallions, minced
1 small garlic clove, minced
1/4 teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste
1/2 tablespoon unsalted butter
1 1/2 lb chayotes* (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
1/2 teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 3/4 cups water
Garnish: fresh cilantro sprigs

Steps:

  • Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
  • Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.

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