Vegetable Soup Recipes

[daftcat]

Kombu is an edible kelp that will add nutrients to the soup and since it improves digestibility of beans, I would imagine it also has some favorable digestive properties with other foods. You can probably find it in a regular grocery store in the international foods section or you can definitely find it at a natural foods store or an asian market. It's not mandatory in the broth recipe, but it's not a bad idea to have it since sea vegetables are very nutrient dense.

The fresh thyme really makes a huge difference, though.

Cheers!
M

[peanutterb]

lol poor thing.
soup is the easiest thing in the world.
fill a pot with water. put it on to boil. add the ingredients. cover and wait.

you can also check

a thread in the raw food lifestyle forum that has a bunch of recipes, some raw even.
www.allrecipes.com
google "vegetable soup recipes" and see what comes up.

[allison]

Hey Peanut,
You are truly an inspiration and full of a wealth of info THANK_YOU.
On the vegie soup topic, i was board yesterday (and needed something to do with my hands) so i made a big pot of soup to freeze until i am ready. I cut up some (lots) of garlic and onions and you cook them until tender with a organic olive oil. I also bought organic vegie broth tetras (2), and organic vegie bouillion. Then whatever vegies you like in the grocery store (or local garden) (preferably organic). Cabbage, carrots, gr beans, peas, potatoes, turnip, rutabaga, kohlrabi and some dry or canned (easier) lentils or other beans. So once you garlic and onions are tender put your teras in and just start adding the vegies you like, if you have to many vegies add some water and a few bouillion to taste. If you have canned beans add after a couple hours of your soup simmering. You can also never go wrong throwing some sage, oregano, thyme, and always bay leaves.
Allison

[Pris]

I absolutely love the veggie soup part! At my local health food store I found an excellent veggie broth...by Pacific Organics. I added one cup of water..cut potatoes, carrots, celery, onion, organic pinto beans, lentils, brown rice, seasonings, a bay leaf and whatever else you love...Simmer for an hour...as easy as that..and it was incredible. The broth is also great base for cooking rice or your veggies.

[peanutterb]

yeah that does sound good Pris, but i think for purposes of breaking the fast burroughs suggests to make your own broth. those premade broths are high in sodium... hello water retention!

but the decision is yours.

[allison]

If you check page 26 of Burroughs "The Master Cleanser" he says you can use vegie souppowders and you can get low sodium versions.

[peanutterb]

yeah soup powders are ok but i didn't think premade broth was. thanks for providing a quote. sometimes i feel like i imagine half the stuff i say.

anyway, it takes some practice to make a good broth but my suggestion is to add some pumpkin or squash and put them in first then add the rest of the veggies, then when the soup is 3/4 of the way done, mash up the pumpkin/squash on the side of the pot walls and that becomes part of the broth and it's is truly delicioso.

(plus, since you're just supposed to eat mostly broth that second night, you can kinda get a little extra in there.)

don't season the soup too much til it's almost done either because the veggies will make a broth within themselves then you can add salt and pepper accordingly close to the end.

[Grey]

Ok, I searched and found this thread which is exactly what I was looking for. My question is about beans and lentils. When using them in the soup you use dried ones, correct? Do you add them at the same time as all the other veggies and just cook until soft?? I like the suggestion about adding the squash or pumpkin. I'm excited to make this. In 2 days!!!!

If they are dry beans you will have to soak them for a day or so and then cook them first. I made my soup yesterday.. presoaked the beans for a day and then ended up cooking them for about 4 hours before adding any other ingredients. Also keep in mind the fact that things like carrots and large potato chunks will need longer than say a green bean or peas.

I don't use any broths from the store for my soup. I add a lot of lemon and a bit of garlic to the water when cooking the soup and then add more lemon and a pinch of sea salt per bowl before eating for taste and it's quite nice.

[adawn42]

Most dried beans you really only need to soak overnight.

Lentils do not need to be soaked, and will cook in about an hour.

Ang.

[Mrs.Squigs]

How long should I cook the vegetables? Should I remove them once they turn soft or can you leave them in there? I'm assuming carrots, potatoes, greens, etc. should be added first? I plan on adding beans lentils green beans possibly corn. I guess I'll add them after it's been cooking a while.

Must be a slow day on the boards......