HEARTY PULSE SOUP
Steps:
- Put a large, heavy-bottomed pot over medium heat, and coat bottom with olive oil. Add the chopped onions (if using) and let them sauté, stirring occasionally, until they're translucent. Add the garlic and the chiles and sauté them, stirring to avoid burning, for a minute or two. Now add the tomatoes and a good pinch of salt. If you are using whole canned tomatoes, use a wooden spoon to break them up as they cook. Add the beans, and let the tomato mixture cook and reduce for a few minutes, stirring occasionally to avoid any sticking to the bottom and burning. Now, take the same container the tomatoes came in-whether store-bought can or home jar-and fill it with water. Add the water to the pot, and bring to a boil. Turn heat to low, correct for salt, and prepare to serve.
MIXED PULSES AND HERB SOUP
Provided by Jila Dana-Haeri
Categories Soup/Stew Bean Rice Appetizer Side Vegetarian Ramadan Dinner Lunch Chickpea Lentil Healthy Persian New Year Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 28
Steps:
- Wash all the pulses in cold water, then soak them in cold water overnight.
- Wash the rice in several changes of cold water until the water remains reasonably clear. Drain the rice, tip into a bowl and add enough cold water to cover the rice. Add 1 teaspoon of salt. Leave to soak for 2 hours.
- Peel and chop the onion.
- Spread out the herbs and pinch off the leaves and tender stalks to separate them from the tougher stalks, discarding wilting and yellowing leaves. Wash them in plenty of cold water and use a salad spinner or shake well to get rid of excess water. Chop the herbs finely with a sharp, wide-bladed knife, reducing the mountain of leaves you started off with to a small mound. Set aside. If you chop the herbs in advance, keep them fresh by covering with a damp tea towel in the fridge.
- Cooking
- Use a large, heavy-based saucepan (pulses expand considerably when cooked, so be sure your pan is big enough). Put the pan on a medium to high heat, add the butter, then add the oil and fry the chopped onion until soft and golden.
- Drain the pulses and add them to the pan. Stir to coat the pulses thoroughly in oil. Add 1 litre/1 3/4 pints of the boiling water and bring back to the boil. Do not add salt at this stage. Cover the pan with a lid and reduce the heat. Simmer for approximately 1 1/2 hours until all the pulses are very tender. You should be able to squash any of the beans of peas between your thumb and forefinger.
- Drain the rice and add to the pan. Crumble the stock cubes and add to the pan with the rest of the water. Simmer for 30 minutes until the rice is completely cooked (you should not be able to see whole grains of rice), stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
- Add the herbs and the turmeric. Taste and adjust the seasoning. Simmer gently on a low heat for a further 30 minutes, stirring frequently. It is important to cook this aash slowly so that the herbs' aroma can develop and diffuse into the mixture.
- Garnish
- Heat 3 tablespoons of the oil in a small frying pan/skillet, add the sliced onion and fry until light brown. Add the chopped garlic, stir and set aside. Heat the butter with the remaining oil in a separate small pan. Add the dried mint, stir and remove from the heat immediately.
- Pour the aash into a large soup bowl and garnish with the fried onion and mint.
GARDEN VEGETABLE & HERB SOUP
I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. -Jody Saulnier, Woodstock, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.
Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HERB SOUP
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the soup, combine the greens in a large saucepan. Stir in the garlic and chicken broth. Bring to a boil over medium-high heat. Add potatoes and simmer until tender, about 20 minutes.
- Put the soup in a food processor and process until smooth. Stir in the salt and pepper. Reheat if necessary.
- For garnish, toss together the chopped mache, sage, chervil and chives. Just before serving, stir the lemon juice into the soup, ladle into 4 bowls and sprinkle with the herb mixture and lemon zest. Serve immediately.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1085 milligrams, Sugar 5 grams
HERBAL SOUP
Steps:
- Simmer ginseng and abalone in water until soft, about 2 hours. Slice the chicken and add to the soup; boil until the chicken is cooked. Add salt to taste. If some of the water has evaporated, add more water to make 5 cups of soup. Bring to a boil again, then serve.
CREAMY HERBED TOMATO SOUP
No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
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