Fivelilysoup Recipes

FIVE-BEAN SOUP

Steps:

• Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

FIVE-SPICE BEET SOUP

Steps:

• Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
• Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
• Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
• *A spice blend available in the spice section of most supermarkets.

FIVE-BEAN SOUP

Steps:

• Heat stove-top to medium high heat.
• In a large pot, saute the diced onions and red pepper until onions go clear.
• Add garlic and saute together well for about a minute.
• Add broth and tomato sauce.
• Drain and rinse all the beans and add them to the pot.
• Mix the pot continually until it slowly begins to bubble on the edges.
• Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
• Top with sour cream and green onions or tortilla chips.
• Serve warm

FIVE LILY SOUP

Steps:

• Saute onion and leeks in olive oil until soft.
• Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
• Add stock, soy sauce and molasses.
• Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
• If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.