Soup Recipes

[Res]

RECIPE FOR VEGETABLE SOUP
(Back of Burroughs book for Day 2)


Use several kinds of vegetables, perhaps one or two kinds of legumes, potatoes, celery, carrots, green vegetable tops, onion, etc. Dehydrated vegetables or vegetable soup powders may be added for extra flavor. Okra or okra powder, chili, curry, cayenne (red pepper), tomatoes, green peppers, and zucchini squash may be included to good advantage. Brown rice may be used, but no meat or meat stock. Other spices may be added (delicately) for flavor. Use salt delicately as a limited amount of salt is necessary. Learn to enjoy the natural flavor of the vegetables. The less cooking the better.
________________________________________________
Have this soup for the evening meal using the broth mostly, although some of the vegetables may be
eaten. Rye wafers may be eaten sparingly with the soup, but no bread or crackers.

[Lahontani]

(Everything but the...) KITCHEN SINK VEGETABLE SOUP ...also known as STONE SOUP (from the traditional fairy tale)

Basic how to make veggie soup from scratch recipe:

(This makes enough to last for a whole week, with soup as the main part of your meals for lunch & dinner.)
Take a big pot. Fill it half full with water, heat it to start boiling while you add 1) seasonings, 2) hard veggies. Once it starts boiling, turn down the heat to simmer or a very slow boil while you keep adding more veggies. Keep a vented lid on it between adding each veggie. Add veggies by degree of softness - the harder the vegetable, the longer it takes to cook; the softer they are the less time they need. When the last veggies have been added, make sure the soup comes to a slow gentle boil. Then turn it off and just let it simmer in it's own broth without any heat, with the lid on, until it is cool enough to eat.

Seasonings - 1 - 2 Bay leaves. 1/2 T of salt or seasoned salt. (you can add more to taste, later, but add salt very slowly and cautiously - once you put too much in, you can never take it out again.)CAYENNE - to taste 1/2 to 1 tsp., to start (add more to taste, later) Garlic - chopped up cloves to taste. Onion - one whole chopped up onion. 1 C. chopped fresh basil OR cilantro.

Hard Veggies - add as many as you like - celery, carrots, potatoes, parsnips (really good in soup!), (1/2 head) broccoli, (1/2 head) cauliflower, brussel sprouts (halved), sliced water chestnuts.

Soft veggies - zuchini, yellow squash, pea pods, peas, green beans, bell peppers (all colors), canned asian mini-corn, or regular canned or frozen corn kernels, tomatoes, mushrooms, cabbage, kale, spinach, okra (I add this last because it tends to fall apart when overcooked). If you put in something frozen, you have have to turn up the heat for a few minutes to maintain an even cooking temperature.
When it's all done, I sometimes throw in some mung bean sprouts just as I turn off the heat.

If you want to use beans - you can add CANNED black, kidney, garbanzo beans or frozen lima beans. But don't add dried ones - they won't get done. Those you need to cook until soft before adding to the soup. I rarely put beans in right away as they are harder to digest. But sometimes, after a few days, I will add beans or other new ingredients (like rice or pasta) to the pot to keep it interesting.

There will not be room in the pot for ALL of these veggies - leave out the ones you don't like. I probably left some off this list, too, but you get the idea. Anything goes - it just goes in order, so that the harder things are cooking while you are chopping the softer things....because so many of these veggies are green, I tend to put in 2 or 3 of the things that are different colors (carrots, yellow squash, red bell peppers) and just one of every green vegetable - just to make the soup look more colorful.

If you want to start with a more flavorful broth, then every time you steam vegetables, SAVE the colored water that results from steaming them in a tupperware in the freezer. When making soup, start with the already vegetable infused water and just add regular water until the pot is half full. Also, if I get tired of the soup toward the end of the pot, I will take the last bits, puree them in a blender and freeze this as soup stock to start veggie soup the next time I make it.

[Lahontani]

Chinese Veggie Soup Recipe

This one is really yummy and one of my all time favorites. Can be used to break the fast as long as you don't add the shrimp. I have printed it out as originally published and put my substitutions or comments in parentheses.

1 T peanut oil (OR sesame oil)
¼ c. fresh ginger
¼ c. chopped garlic
1 pkg. (10.5 oz) extra firm tofu , cut into bite-size strips
1 can (8 oz.) straw mushrooms, drained (or fresh mushrooms)
1 can (8 oz) sliced bamboo shoots, drained
1 can sliced water chestnuts
½ c. soy sauce (or Bragg's liquid aminos)
¼ c. rice wine vinegar
1 T. sugar (or agave nectar)
1 tsp. crushed red pepper flakes
¼ c. chopped fresh cilantro
1 can Asian mini-corn
fresh veggies: (OR, if in a hurry - 2 bags Oriental frozen vegetables)
1-2 carrots
broccoli
green beans
peas
pea pods
fresh chopped spinach
mixed bell peppers
Mung bean sprouts
(if NOT breaking the fast, you can add 1 lb. peeled shrimp)

Directions: heat oil and cook ginger and garlic until tender, 3 – 4 min. Fill pot with 80 oz. water. Add the oil/ginger/garlic mixture and all other ingredients except shrimp and sprouts and bring to boil. If adding shrimp, wait until soup has boiled, then turn off heat and add shrimp and mung bean sprouts; cover and allow soup to steep until cool enough to eat.
Makes 10 bowls.
174 calories each; 18 g. protein, 4 g. fat, 70 mg. chol., 18 g. carbs., 1502 mg. sodium, 4 g. fiber

[Res]

Oh Yummy! :)

[Res]

I have no idea where I got this (probably from one of you!). It was in my Master Cleanse folder on my pc.


4 small-med potatoes (red)
2 small/med onions (yellow)
1/2 cup green onions
4-6 large carrots (chopped)
4-6 large ribs celery (chopped)
1 can whole kernel corn
1 can red kidney beans
1 can white kidney beans
1 can garbanzo beans ( I soaked dried beans the night before)
1 can green beans
4 whole, fresh tomatoes-on-the-vine
5-8 cloves garlic (crushed)
1 tsp. bay leaf
1/2 tsp. pepper
1 tsp. basil
1/2 tsp. dill
1/2 tsp. coriander
1 tsp. oregano
1/2 tsp. Paprika
1/4 tsp. cayenne
1/2 tsp. sea salt

optional: pearl or hulled barley

Stick it all in a pot (except for barley) and cover with water, cover pot and bring to a boil. Lower to a simmer and cook for about 2 hours or more. You can put the barley in the last hour (last 1 hour for pearl, last 1 1/2 hour for hulled) or cook it separately -- either way it's good!

[Lahontani]

BASIC POTATO SOUP

1-2 bay leaves
1/2 T. salt
1 med. onion
5 large potatoes (or 10 small, or 7 med, etc.)
3- 4 stalks celery

Fill a large pot half full with water, and start it boiling. Add bay leaves, 1/2 T. salt or seasoned salt, and 1 pureed onion. Wash and peel about 5 large potatoes, or the equivalent size amount of smaller potatoes. Chop potatoes into bite size chunks and simmer at a slow boil in the pot until potatoes are tender (about 8 - 10 min). Chop up and add celery while potatoes are cooking. After approx. 8 minutes, when the potatoes have just turned tender, take a ladle and fish the bay leaves and about 1/3 of the potatoes and 1/3 of the celery out of the soup, and reserve for later. Let the rest of the soup simmer for another 5 - 8 minutes. Take the remaining soup and blend (either with a hand blender or put in in a food processor) until smooth. If desired, add 1 cup milk or 1/2 & 1/2 to make it creamier (but this is not necessary and not good when breaking the fast). Return the reserved potatoes, celery and bay leaves to the soup. Turn off heat, allow to steep until cool. Garnish with dill or chives.

You can take this basic potato soup recipe and add almost anything to it - corn for corn chowder, clams and clam juice for clam chowder, etc.

For LONG AFTER the cleanse...the Olive Garden Creamy Potato Soup with Sausage and Kale: use the basic potato soup recipe. While the soup is cooking, pan fry one Italian sausage, let cool. After puree-ing/blending the main portion of the soup, and returning the potato and celery chunks, then also add 1/2 bunch of Kale, chopped to bite size portions, and the cooked sausage, chopped or crumbled into bite sized bits. Then turn off heat and allow to steep in its own flavors until cool enough to eat. This is just a great, gourmet-like, "left-overs" soup, because I often have just ONE sausage left over from the pack. I often have 1/2 or 3/4 of an onion. Once I even used dehydrated mashed potato flakes (emergency rations) instead of real potatoes.

[Res]

Mmm, yum. I would add a can of Coconut Milk to cream it up. Can't wait to be in this with both feet. :)

[staypositive]

Cold Day - Warm Soup - sounds good to me! MUST try these. Thanks

SP

[homed7]

Hey People, I have few recipes for the soup, If you Guys have any more recipes and woul like to share them i would thank you in advance?.... Senior members too? .
Have a great day everbody.:)

[AppleBottom]

Got this from a friend...
sometimes I replace the tomatoes for mushrooms.

Veggie Soup Recipe
1 large white onion, chopped
4 carrots, chopped
4 celery stalks, chopped
4 red potatoes, unpeeled and cut into 1-inch chunks
1 1/2 cups of kidney beans
3 tomatoes, seeded and diced
5 organic vegan vegetable bouillon cubes*
10 cups of water
2-3 tablespoons extra virgin olive oil
Prepare the broth:
Pour water into separate pot and bring to boil. Continue boiling and add
bouillon cubes to water. Slowly stir cubes until they fully dissolve
into a broth. Remove from heat.
Prepare the soup:
Warm olive oil in stock-pot over medium-high heat. Add the onions,
carrots, and celery and cook until tender but not brown, about 5
minutes. Add the broth, along with potatoes and beans. Increase heat to
high and bring to a boil. Reduce heat to medium and simmer, partially
covered, about 15 minutes. Add the tomatoes and cook for another 5 to 10
minutes or until all the veggies are tender. Serve hot.
Let soup cool before storing in fridge. Soup can be easily reheated in
smaller batches, as needed. To freeze, ladle into smaller containers and
seal.

*I used Rapunzel brand organic vegan vegetable bouillon cubes with sea
salt & herbs, which I get at Whole Foods. Each
cube made 2 cups of broth. If you are using a different type of boullion
cube, read directions carefully on how many cubes make 10 cups of broth.

[homed7]

Thanks for the Soup Recipe, i like all the items used here,specially the vegges.:)

[robrobin10]

Veggies are what I like to be part of soups.

They bring in more flavor to the soup and gives you something to chew at the end. It's not just full of flavor, its also healthy as green leafy veggies help in the bodies cleansing ability.

So I always go for soups with a few veggies.

[rawchocmuncher]

Even better than cooking the flavour and nutrients out of your soups would be a RAW soup.

Best of all worlds!

• flavour
• nutrition
• increased digestability
• Better assimilation & bio availability

Warm it up for an hour or so in the dehydrator or in a pan until it's finger hot or if you are using the vitamix, just leave it in the blender for a couple of minutes and there you have it! A non leukocytosis creating masterpiece!

[Lahontani]

I am posting here only because this thread seems to disappear completely off the board when no one has posted for a while. Someone was looking for the basic veggie soup recipe, and I wanted to help them find it....8)

But I'd like to comment on the above post that the beauty of soups is that you DON'T cook all the flavor and nutrients out of your food. Yes, the nutrients leave the veggies, but they go right into the BROTH and stay there! And when you keep the lid on, you lose very little in the steam.

[new2thecleanse]

Thanks again, Lahontahi! Got it! Tops of green vegetables -- what does that mean?

[Lahontani]

Thanks again, Lahontahi! Got it! Tops of green vegetables -- what does that mean?

That means you can use the leaves of green vegetables, not just the stems: Celery leaves or brocoli leaves for example.

VEGETARIAN GUMBO
- a killer (tasty) soup for coming off the cleanse!!

Fill a large pot 1/2 full with water; set to boil while adding:
2 bay leaves
1 med. diced (or pureed) onion (brown or white)
4 med. diced cloves (segments) of garlic
2 T. Cajun seasoning.
1/2 t. Cayenne Pepper (or to taste)
1/2 t. Black Pepper (or to taste)
1 can diced tomatoes, including the canning juice (Del Monte makes a cajun seasoned one - but you can use reg., too)

Lower heat to slow boil while chopping and adding:
4 stalks of celery
2 Green Bell Peppers
2 Red Bell Peppers
2 med. zuchini
2 handfuls of green string beans
1/2 pkg. frozen peas (or 1 can - or fresh peas, if you can get 'em)

At the end add:
1/2 bunch of Kale, chopped into bite size (spoon size) pieces. Use the whole thing, even stems.
1/2 pkg. frozen, sliced okra (or fresh, if you live somewhere where they sell fresh okra)
Stir it all in, then turn off the heat, and keep pot covered so flavors blend while the soup cools down to eating temperature.

I made this for the first time while breaking my 07/10 cleanse, and it was fantastic!!!

I also do what I call "Progressive" soups.
Day 1 and 2 of the soup - I keep it simple with easy to digest veggies.
Day 3 onward I add something new each day:
Day 3 - 2 cups cooked rice
Day 4 - 1 lb. of shrimp
Day 5 - 1 can of corn
Day 6 - 1 can of red or black beans
Day 7 (lol - if it lasts that long!) - sliced smoked sausage.
So it eventually gets more and more like traditional gumbo - but starts out as "pure" veggie soup!

Also, since okra tends to fall apart, I often add a new handful of okra to the soup each day.

Happy eatin', y'all!! :D

[Joy1969]

I also do what I call "Progressive" soups.
Day 1 and 2 of the soup - I keep it simple with easy to digest veggies.
Day 3 onward I add something new each day:
Day 3 - 2 cups cooked rice
Day 4 - 1 lb. of shrimp
Day 5 - 1 can of corn
Day 6 - 1 can of red or black beans
Day 7 (lol - if it lasts that long!) - sliced smoked sausage.



When you say "can" of corn or beans, what size can? 8oz? 16oz? 28oz?

[Lahontani]

When you say "can" of corn or beans, what size can? 8oz? 16oz? 28oz?

I mean the standard sized can that you find on most grocery store shelves - the kind that fits easily in your hand. I ran downstairs to check and all the cans I have around that size say 15 oz. You can tell that I am a "pure" cook - I don't measure too many ingredients - just throw in what "feels" right, lol ! Have tried to put in measurements for all of you who aren't used to cooking that way...but it's hard to figure out measurements when you rarely use them. :p

[pansy22]

thanks for giving such a nice recipe...can you please tell me how to make sweet corn soup..? i would be very thankful to you...

first flush (http://superwall.com.au/)

[Lahontani]

thanks for giving such a nice recipe...can you please tell me how to make sweet corn soup..? i would be very thankful to you...

first flush (http://superwall.com.au/)

I have several recipes for corn chowder, but nothing for "sweet corn soup" - not sure what the difference between the two would be. Sorry.

[najeze]

I made this for the first time while breaking my 07/10 cleanse, and it was fantastic!!!

I also do what I call "Progressive" soups.
Day 1 and 2 of the soup - I keep it simple with easy to digest veggies.
Day 3 onward I add something new each day:
Day 3 - 2 cups cooked rice
Day 4 - 1 lb. of shrimp
Day 5 - 1 can of corn
Day 6 - 1 can of red or black beans
Day 7 (lol - if it lasts that long!) - sliced smoked sausage.
So it eventually gets more and more like traditional gumbo - but starts out as "pure" veggie soup!

Also, since okra tends to fall apart, I often add a new handful of okra to the soup each day.

Happy eatin', y'all!! :D

I am cooking this now, coming off of a 21 day fast, but I started with fresh black eyed peas and small red beans for protein. I have been watching last seasons Army Wives and am really hungry for gumbo!!!! But I have heard its not gumbo without the Roux, so......

When do you add the Roux?

[Lahontani]

I am cooking this now, coming off of a 21 day fast, but I started with fresh black eyed peas and small red beans for protein. I have been watching last seasons Army Wives and am really hungry for gumbo!!!! But I have heard its not gumbo without the Roux, so......

When do you add the Roux?

I have never added roux, even before becoming a master cleanser. And any recipe I have ever used roux in, it is the STARTING ingredient. I can't even imagine putting it in later. I guess it just depends on how thick you like your soup. The roux would make it more like a stew...
But I'm a California girl. I can't say that I know what a classic, traditional, Louisiana gumbo should be like. :confused:

[Lahontani]

"Moroccan" Chick Pea soup

2 c. water
1 can (16 oz.) tomato sauce
2 cans (16 oz.) garbanzo beans (chick peas)
1 c. uncooked lentils (red lentils produce a better colored soup, but other colors are ok)
2 bay leaves
2 cloves garlic, minced
1/2 small onion, minced
1/4 - 1/2 t. salt (depending on whether the chick peas were salted or not)
1/4 - 1/2 t. cayenne pepper or paprika to taste


Combine all ingredients, reserving 1/2 can of garbanzo beans and 1/4 onion for later. (I also added the water from the cans of garbanzo beans.) Bring to slow boil, and simmer, covered, until lentils are soft - 30-40 minutes. Fish bay leaves out of pot, and puree rest of soup until smooth. Add remaining garbanzo beans and onion to soup and simmer for another 20 minutes or until desired thickness has been achieved.

I add the garbanzo beans and onion at the end because I prefer chunky soups to smooth ones, but you don't have to do this.

A sprig of cilantro makes a nice garnish and adds a good flavor, too.

[dotjc]

They all sound yummy but I am in Fiji at the moment and not really the weather for soup. Think I will stick to salad just now.:)

[Lahontani]

Yay! I found this thread which was lost!! I like the recipes on this thread much better...lol...wonder why. I am making this post just to bring the thread back on the board again.

[Carter]

This thread is pretty awesome. Thank you for sharing such useful recipes.

[kimpossible]

Can't wait to try them all, thanks for sharing!

[The Cleanser]

I am on Day 14 of a 30 day cleanse. I can't wait to try a couple of these soups.

[Michealleo]

hi guys ... Thanks for sharing some yummy recipes ... i love vegetables and chicken corn soup .. And there are bunch of recipes that you can find on internet .. Hopefully i will try some soon .

[LemonHeadGirl]

The only thing I was kinda sad about missing out on, were all the fresh Tomatoes, that have just begun to turn red in my Garden. But then I thought, what a yummy Tomato Soup that would make as I come off MC. I had enjoyed several weeks of them already. So I've got nearly 3 pounds frozen now. Any one have any zesty, spicy, flavorful, mostly tomato Soup recipes you'd like to share? I'm on day 6 of MC & doing great! Just taking it a day at a time & going as long as I feel as good as I now!

[Q.Thomas]

Most recipes like this are an attempt to get close for those of us whod like to eat it at home and are willing to make it. Nothing wrong with that. Personally I like my black bean soup a little spicier.

I wouldnt mind having the Applebees oriental chicken salad dressing recipe

[kanchan]

Yes i think this recipe cooking process is very helpful for me........i think its yummy:o

[divyash]

CHEDDAR POTATO SOUP
INGREDIENTS
2 thick slices bacon, chopped
1/2 cup chopped onions
1 can (14 oz) reduced sodium chicken broth
2 cups 2% milk
1 large russet potato, peeled and cubed
1/4 tsp salt
1/4 tsp black pepper
1 3/4 cups shredded extra sharp Cheddar cheese, divided
Chopped chives, thyme or parsley (optional)

Directions
1. Cook bacon in a large sauce pan over medium heat until crisp,
stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel.
Set aside.
2. Cook onion in drippings in same sauce pan 4 minutes, stirring occasionally.
Add broth, milk, potato, salt and pepper; bring to a boil. Reduce heat;
cover and simmer 15 minutes or until potato is tender.
3. Turn off heat and add 1 1/2 cups of the cheese, stirring until melted.
Ladle into shallow bowls; top with remaining 1/4 cup cheese and reserved bacon. Garnish with chives, if desired.

[divyash]

You can also try
POTATO BLUE CHEESE SOUP
Ingredients
2 tbsp olive oil
2 medium onions, chopped (about 1 cup)
5 cloves garlic, minced
6 cups vegetable broth
4 lbs red potatoes, peeled and diced
1 tbsp balsamic vinegar
1/3 cup crumbled blue cheese
Directions
1. Heat olive oil in a 6 quart sauce pot over medium heat. Add onions and garlic and cook until tender.
2. Heat broth and potatoes in sauce pot and bring to a boil.
Reduce heat to low. Cover and cook 30 minutes or until
potatoes are tender.
3. Pour 1/3 of broth mixture into a blender or food processor. Cover and blend until smooth. Pour mixture into a large bowl. Repeat twice more with remaining broth mixture. Return all of the pureed mixture to the sauce pot. Stir in vinegar and cheese. Increase heat to medium. Cook 5 minutes or until mixture is hot and bubbling. Season as desired.

[karankundra]

Thanks for all soup recipe..

[karankundra]

Herb Potato Soup

INGREDIENTS
2 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups milk

DIRECTIONS
Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through.

[ganeshagro]

All are yummy in taste. Hot vegetable soups are best in winters. My favorite is Tomato soup. Thanks to everyone for sharing these different types.

[karankundra]

A vegetarian Lentil soup recipe..
1 lb. lentils.
2 lg. ribs,celery with leaves chopped coarse
1 c. medium barley
1 lg. onion, chopped
2 1/2 qts. water
1 lg. carrot, diced
2 tbsp. parsley
1 (28 oz.) can crushed tomatoes
2 tsp. salt and pepper to taste
Direction:-
Place all ingredients in pot. Bring to boil. Reduce heat, cover and simmer 1 hour or until lentils and barley are tender. Stirring occasionally. Add more water if too thick. Makes about 4 quarts. May be frozen.

[BredPit]

I'd like to comment on the above post that the beauty of soups is that you DON'T cook all the flavor and nutrients out of your food. Yes, the nutrients leave the veggies, but they go right into the BROTH and stay there!

[Juansin]

As I like vegetables . So I really like vegetarian Lentil soup recipe which you have shared with me . The most amazing think is that it has very few ingredients and simple to make . I also hope that it would have good taste .

[karankundra]

As I like vegetables . So I really like vegetarian Lentil soup recipe which you have shared with me . The most amazing think is that it has very few ingredients and simple to make . I also hope that it would have good taste .

Hey Thanks!!Let me know if you try it and what you think..

[karankundra]

Hey People, I have few recipes for the soup, If you Guys have any more recipes and woul like to share them i would thank you in advance?.... Senior members too? .
Have a great day everbody.:)
hii Homed
I want to share a coconut shrimp soup recipe.Try it and let me know what would you think.
INGREDIENTS
1 tablespoon vegetable oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1/2 teaspoon red pepper flakes (more or less to your own preference)
1 lb carrots (halved lengthwise, and sliced)
1 (13 1/2 ounce) can coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 lbs large shrimp, peeled, deveined and tails removed
1/4 cup fresh lime juice
kosher salt
4 scallions, thinly sliced

DIRECTIONS:
Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
Garnish individual servings with scallions.

[Adam Thomas]

Soup is very nice thing to drink while the eating process is continue. It is increase the stomach capacity to digest the food. It is also very good for the health of the person to get the good health.