Soup!

[alphamale]

Someone please give me a recipe for a vegan crockpot soup I can make. Please, no jokes or fake recipes. There's about three I make and I'd like to expand my repertoire. I don't like stuff that tastes sweet (eg with too many carrots) or has weird or unobtainable ingredients. Just something that tastes good.

[Legs]

Yesterday I made a Pork roast for dinner and today I had leftovers - not enough for another meal, but enough for a pot of soup


Leftover Pork Roast Soup

1 medium onion
6 cups water, chicken stock, broth etc
Can of crushed tomatoes
3/4 cup dry rice**
left over pork roast

Saute' the onions until they are soft, add the liquid and meat. Simmer for 90 minutes. Strain out the meat & bone and put the liquid back on medium heat.

Add the can of crushed tomatoes & rice and bring to a simmer.

Go through the meat you have stained off and separate the good pieces of meat from the icky stuff. Slice the pork add back to the soup.

Simmer 1 hour, season to taste




** you can also used raw potato, diced.

[lisarea]

Originally Posted by alphamale

Someone please give me a recipe for a vegan crockpot soup I can make. Please, no jokes or fake recipes. There's about three I make and I'd like to expand my repertoire. I don't like stuff that tastes sweet (eg with too many carrots) or has weird or unobtainable ingredients. Just something that tastes good.

Oh! I just saw this because I looked up the thread for some other reason. You should post yours first, in case these are like you already make.

Broth: Tomato or vegetable juice, plus equal amounts of water.
Spices: Bay leaf, rosemary, thyme, sage, oregano, garlic powder, S&P, and maybe one or two of those little kosher vegetable bullion cubes if you've got them (they're salty, so reduce the salt if you do that.)
Diced potatoes and any other root vegetables you want
Fresh or frozen other vegetables--green beans, lima beans, corn, carrots, etc. Anything that doesn't get too mushy.

Eat.

Broth: Vegetable stock plus a can of diced tomatoes
Spices: About the same as above
Garlic, carrots, celery, maybe onions
Barley (about a third of what you want the final volume to be)

Also, eat that too.

Oh, and so I made cream of tomato soup today (vegetarian, but not vegan), because my Little Muffin wanted some and we didn't have any in cans, but I didn't have the crap it said in any of the recipes I could find, so I had to wing it, and it turned out pretty good anyway. (Ha. I was, like, halfway through that sentence, and I decided it was getting too long, so I made it longer ON PURPOSE. I reiterate: Ha.)

So. I took a couple of cans of diced tomatoes and simmered them for a while with a wedge of an onion, a bay leaf (well, two small ones), thyme, marjoram, basil, white pepper, celery seed, something else I'm forgetting, plus a little salt and sugar until it tasted right. I let that cook about half an hour or something until it was all married, then made a thickish white sauce, ran the tomato stuff through the blender (after removing the onion and bay leaves), and added it back to the pot, adding milk until it was the right consistency.

I did mess up a little by adjusting the white sauce too late in the game, so it had a little tetch of the raw flour thing going on, but I won't do that next time. Probably.

[alphamale]

Originally Posted by lisarea

Oh! I just saw this because I looked up the thread for some other reason. You should post yours first, in case these are like you already make.

Broth: Tomato or vegetable juice, plus equal amounts of water.
Spices: Bay leaf, rosemary, thyme, sage, oregano, garlic powder, S&P, and maybe one or two of those little kosher vegetable bullion cubes if you've got them (they're salty, so reduce the salt if you do that.)
Diced potatoes and any other root vegetables you want
Fresh or frozen other vegetables--green beans, lima beans, corn, carrots, etc. Anything that doesn't get too mushy.

Eat.

Broth: Vegetable stock plus a can of diced tomatoes
Spices: About the same as above
Garlic, carrots, celery, maybe onions
Barley (about a third of what you want the final volume to be)

Also, eat that too.

Oh, and so I made cream of tomato soup today (vegetarian, but not vegan), because my Little Muffin wanted some and we didn't have any in cans, but I didn't have the crap it said in any of the recipes I could find, so I had to wing it, and it turned out pretty good anyway. (Ha. I was, like, halfway through that sentence, and I decided it was getting too long, so I made it longer ON PURPOSE. I reiterate: Ha.)

So. I took a couple of cans of diced tomatoes and simmered them for a while with a wedge of an onion, a bay leaf (well, two small ones), thyme, marjoram, basil, white pepper, celery seed, something else I'm forgetting, plus a little salt and sugar until it tasted right. I let that cook about half an hour or something until it was all married, then made a thickish white sauce, ran the tomato stuff through the blender (after removing the onion and bay leaves), and added it back to the pot, adding milk until it was the right consistency.

I did mess up a little by adjusting the white sauce too late in the game, so it had a little tetch of the raw flour thing going on, but I won't do that next time. Probably.

Thanks - I'll try the first two.

[RevDahlia]

Thread necromancy per vm's request. This is how I made the soup; if you want the full-dress version you have to read Mr. Bittman's excellent book. As usual, amounts and times are flaky.

Mark Bittman's Hot and Sour Soup, Abridged

1 tsp cornstarch
1 tsp soy sauce
1 tsp dark sesame oil
1 tsp Chinese cooking wine, sherry or sake (I think this is optional)
1 boneless, skinless chicken breast, either partially thawed or partially frozen, sliced extremely thinly against the grain

1.5 cans low-sodium chicken broth
1 clove garlic, minced
1" piece ginger, peeled and minced

Some dried shiitake mushrooms -- like 6 -- soaked, drained and sliced thinly

2 more tbsps soy sauce
1/4 c rice wine vinegar (right) or white wine vinegar (wrong, but works)
Lots of freshly-ground black pepper

2 more tbsps cornstarch

1 egg, lightly beaten
Chopped scallion for garnish

Whisk first 4 ingredients together in a small bowl and set chicken to marinate in mixture. Put broth, ginger and garlic together in a pot and bring to a simmer. Add mushrooms. Simmer for 5 minutes. Bring to a boil and add chicken, stirring so it doesn't stick to itself, and cook till done, about 3 minutes. Simmer for another 5 minutes. Season with remaining soy sauce, vinegar and pepper. Whisk remaining cornstarch together with a small amount of water and stir it into soup. After soup thickens, trickle egg in there in a very thin stream, stirring gently. Correct seasoning. Garnish with scallion and eat immediately; this doesn't reheat well.

There's all kinds of other shit that's supposed to go in there, like lily buds and wood-ear mushrooms and tofu, and you can use pork or sirloin instead of chicken. But again, for that you need the book.

Enjoy!

[viscousmemories]

Thanks mucho, Rev. That looks great!