Rainbow Soup Recipes
RAINBOW ROASTED PEPPER SOUP
One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.
Provided by Leslie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
- Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
- Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
- When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
- Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
- Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
- In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 33.8 g, Fat 1.8 g, Fiber 7.7 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 928.9 mg, Sugar 13.7 g
RAINBOW BEAN SOUP IN A JAR
Make and share this Rainbow Bean Soup in a Jar recipe from Food.com.
Provided by Ambervim
Categories < 4 Hours
Time 2h
Yield 1 Pint
Number Of Ingredients 14
Steps:
- Look for red lentils or yellow split peas for a real rainbow of colors in this mix, if you can't find use regular brown lentils or pick a colorful dried bean of your choice for this layer.
- Mix seasonings and place in a thin zipper sandwich bag.
- Use a Pint Jar that has a wide mouth.
- Place each type of bean in jar in order listed above.
- Top with season bag, gently flatten bag so it can be seen from all sides.
- Put lid on jar.
- Decorate jar.
- Attach recipe to jar.
- Put a expiration date on year from now.
- RAINBOW BEAN SOUP.
- Remove seasoning packet.
- Set aside.
- Rinse beans place beans in large microwave safe dish.
- Cover with water 1" to 2" over top of beans.
- Cover dish loosely with plastic wrap.
- Microwave on high for 15 minutes, rotating after 7 minutes.
- Drain and rinse beans very well.
- Place beans in very large pan.
- Add 4 cups water and 1/2 can crushed tomatoes and seasonings from packet.
- Cover, bring to boil.
- Lower heat, cover pan and simmer 1 1/2 hours or until beans are tender.
- STIR OCCASIONALLY.
- Enjoy!
RAINBOW SOUP
There are several Rainbow Soups on Recipezaar but none like this that I could find. This was a kind of clean the fridge soup but it can readilly be duplicated - We enjoyed and I hope that you will too. It may be vegetarian by using vegetable stock instead of the chicken stock. It is a very easy, quick soup to make. Add more spice if you wish.
Provided by Bergy
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the ingredients together in a pot.
- Bring to a boil & simmer for 20 minutes.
- Serve.
Nutrition Facts : Calories 135.4, Fat 3, SaturatedFat 0.8, Cholesterol 6.8, Sodium 927.4, Carbohydrate 20, Fiber 2.1, Sugar 9.3, Protein 8.1
OVER-THE-RAINBOW MINESTRONE
This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Time 6h40m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 14
Steps:
- Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir until tender, 3-5 minutes. Transfer to a 6-qt. slow cooker., Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot and garlic. Cook, covered, on low until vegetables are tender, 6-8 hours., Stir in pasta and reserved chard leaves. Cook, covered, on low, until pasta is tender, 20-25 minutes longer; stir in pesto. If desired, serve with additional pesto, Parmesan cheese, red pepper flakes and fresh basil.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 1015mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 9g protein.
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