| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oila |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Onion; peeled and chopped |
| 5 |
c |
Broth (chicken; beef, vegetable, or bottled clam juice, or low-salt vegetable juice) |
| 1 |
c |
Chopped vegetables (celery; carrots, parships, squash, celery root, green beans, fennel, broccoli buds, cauliflower buds, stewed tomatoes, green peas) |
| 1 |
ts |
Dried herbs (thyme; dill, rosemary, sage, basil, oregano, marjoram) |
| 1/2 |
lb |
Uncooked meat or other protein, cut into 1/2 inch cubes (chicken, lean ground beef, turkey, scallops, shrimp, lean ground lamb, tofu, salmon) (up to 1) |
| 1/4 |
c |
Quick cooking grain (pasta; bulgur, barley, white rice, quick-cooking brown rice, couscous) |
| 1 |
tb |
Fresh chopped parsley |
| 1 |
c |
Canned beans; drained (Optional; black, kidney, pinto, lima, or white beans) |
INSTRUCTIONS
There was a lot of soup talk recently, so I thought I would add this. Its
from the October issue of Walking Magazine.
One Easy Recipe, Hundreds of Soup
Its easy to put together a one-pot soup meal that will take the chill off a
nippy fall night. With the following master recipe, you can mix and match
the broth, vegetables, herbs, meat or protein, a quick-cooking grain, and,
if desired, legumes, to come up with limitless variations. For example, use
chicken broth, celery, carrots, thyme, white chicken meat, and minature
macaroni for traditional chicken-noodle soup. Or for a hearty vegetarian
soup, use vegetable broth, chopped fresh spinach, stewed tomatoes, oregano,
tofu, white rice, and cannellini beans.
Heat oil in a large pot over medium heat. Add onion and garlic, and saute
for 2 minutes. Add the broth, vegetables, and dried herbs, and bring to a
boil. Add the meat or protein and quick-cooking grain, and simmer for
approximately 12 minutes; or until the meat and grains are tender. Mix in
beans if using, and continue heating for 2 minutes. Stir in fresh parsley,
and ladle into four soup dishes. Serve with hot, crusty bread and a warm
fruit compote for dessert.
Posted to EAT-L Digest by Martha <onion@TELEPORT.COM> on Sep 12, 1997
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