Kinigawissin Assiniwis Vegetable Soup Recipes

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

Ingredients

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

HAWAIJ VEGETABLE SOUP

Hawaij Vegetable Soup image

Hawaij is a Yemenite curry blend that may include coriander, cumin, turmeric, saffron, black peppercorns, and cardamom. It makes a delicious, fragrant, and beautiful soup. Hawaij can be purchased at World Market or at a well-stocked kosher grocery market.

Provided by Sprice

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

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 butternut squash - peeled, seeded, and cubed
1 potato, peeled and cubed
1 large tomato, diced
2 stalks celery, sliced
2 carrots, peeled and sliced
1 (15 ounce) can garbanzo beans
2 tablespoons hawaij
1 tablespoon vegetable bouillon powder
5 cups water
salt and pepper to taste

Steps:

Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 34.4 g, Fat 4.4 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 133.1 mg, Sugar 5.1 g

INDONESIAN VEGETABLE SOUR SOUP (SAYUR ASAM)

Indonesian Vegetable Sour Soup (Sayur Asam) image

This soup (Sayur Asam) is one of the most popular soup in Indonesia, particularly in East and Mid Java. Easy to cook and can be enjoyed with any complements, such fried chicken, fried tempe, fried tofu, steamed rice and sambal. You can enjoy it in every occasion. But, usually Indonesians serve it in mid day.

Provided by tfirdaus

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon tamarind pod
200 ml warm water
1 shallot, sliced
3 garlic cloves, minced
1 inch fresh ginger, peeled and sliced
1 red chili pepper, seeded and sliced
3 tablespoons raw peanuts
1 teaspoon shrimp paste
1/2 teaspoon salt
5 cups low-fat chicken broth
1/2 cup salted peanuts, coarsely chopped
2 tablespoons brown sugar
1 chayote, peeled, seeded, and sliced thin
1/2 cup frozen green beans, ends trimmed
1/3 cup frozen corn kernels

Steps:

Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don't have a mortar and pestle.
Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

Nutrition Facts : Calories 267.5, Fat 17.6, SaturatedFat 2.5, Sodium 531.1, Carbohydrate 22.6, Fiber 4.7, Sugar 9.9, Protein 10