In soup pot, prepare stock as desired. For simple vegetable stock: Simmer together 4 cups good water, chopped onion, carrots, and Kombu seaweed (this will expand) until vegetables are soft but not mushy. Bring to gentle boil. In small bowl, mix together 3 to 4 tablespoons miso paste along with ¾ to 1 cup boiling stock. Add miso mixture back to soup pot, along with tofu cubes. Serve soup with rice noodles or rice in the soup or on the side. Garnish with scallions.
In soup pot, cook sausage pieces, using some olive oil, as needed. Set aside cooked sausage. In same soup pot, heat 2 tablespoons of olive oil. Cook cabbage for about five minutes. Add onion and mushrooms. Stir mixture, and cook for about five more minutes. Add chicken or vegetable stock and can of diced tomatoes, along with the liquid. Bring to gentle boil. Add potatoes. Lower heat, and cook soup until potatoes are soft. Add sausage. Season with salt and pepper to taste. Garnish with fresh Parsley.
cabbage sausage soup
In soup pot, heat olive oil. Sauté zucchini, potato and onion in covered pot for about five minutes, stirring occasionally. Add chicken or vegetable broth and cook until vegetables are soft but not mushy. Remove pot from heat. Add basil, thyme and marjoram. Place in blender or food processor and blend until creamy. Return soup to pot, add milk, and heat to serving temperature. Add more milk for a thinner soup. Season with salt and pepper if desired. Serve with cottage cheese.
makes about 4 to 5 servings.
zucchini potato soup
In soup pot, heat olive oil. Add carrots and celery. Cover pot and cook for about five minutes, stirring occasionally.
Add onion and garlic. Cover and cook for a few more minutes. Add chicken or vegetable broth, drained beans,
spinach, bay leaves. Cook until heated throughout. Remove from heat. Discard bay leaves. Set some of the soup beans and
vegetables aside. In blender or foor processor, purée the soup, adding more broth or bean liquid as needed.
To serve, add some of the reserved vegetables. Season with salt and pepper, to taste.
serves 4 to 5.
white bean spinach soup
In soup pot, heat liquid of choice to a gentle boil. Add chicken pieces, onion, carrot, and tomato.
Simmer until chicken is thorougly cooked. Remove pot from heat. With slotted spoon, remove vegetables and set aside.
Remove chicken and cut meat off bones. Stir tomato sauce into soup and reheat. Add vegetables, chicken, and parsley.
Add cooked rice or pasta prior to serving. Note: Turkey can be used instead of chicken.
chicken tomato soup
In soup pot, heat olive oil. Sauté onions lightly. Set onions aside in a bowl. Add water or vegetable bouillon to the soup pot.
Bring to a gentle boil. Add fresh broccoli, carrot and potato chunks. Cook until vegetables are soft but not mushy.
If using frozen broccoli, add just before other vegetables are cooked. Remove from heat.
Combine all in food processor or blender. Season with Miso soup mix, salt and pepper to taste.
broccoli carrot soup
In soup pot, gently heat olive oil. Add garlic and onion. Sauté until lightly cooked. Add chicken or vegetable
broth, carrots and potatoes. Bring to a boil. Lower heat. Cook until the vegetables are soft. Using blender
or food processor, purée mixture, a little at a time. Adjust amount of liquid used- depeding on soup thickness desired.
Season with herbs, salt and pepper. Garnish with dried parsley. Serve with good crusty bread.
serves 4 to 5.
carrot potato soup
In soup pot, heat olive oil. Add onions and cook until lightly browned, stirring often. Add water. Bring to
gentle boil. Add potatoes and cook until potatoes are soft but not mushy. Add spinach and lettuce. Cook for
a few minutes. Turn off heat. Add vegetable cubes to taste. Stir. Let sit for awhile.
Blend soup in blender or food processor until smooth. Add more water if needed. Season with pepper and salt.
Serve with homemade garlic croutons.
Serves 4 to 5.
leafy greens soup with garlic croutons
In soup pot, heat olive oil and lightly sauté onion and garlic. Add water or stock, kale, beans, orzo, and rosemary.
Cover and bring to a boil. Lower heat and simmer until kale and orzo are cooked, about 5 minutes. Add lemon juice and
diced tomatoes with juice, as desired. Season with salt and pepper. Garnish with shavings of Parmesan cheese
and serve with crusty bread. Soup is best after the flavors have aged over a few days.
serves 4 to 5.
kale, bean and orzo soup
Gently heat olive oil in soup pot. Add leek slices. Cook until lightly browned. Add potatoes and water. Simmer
for about five minutes. Add bouillon cube. Cook soup mixture until potatoes are soft but not mushy. Add milk
if desired. Blend soup in blender or food processor. Season with freshly ground pepper.
Garnish with slices of the green section of the leek. Serve with crusty bread.
serves 3 to 4
potato leek soup
In large bowl, soak peas in water overnight. Drain and rinse peas. Place in soup or crock pot.
Add 2 cups of fresh water, garlic, tomato, potato, carrots and bouillon cube.
Cook soup on low heat until peas are soft. (Note: While soup is cooking, check potatoes and carrots-
if they soften before the peas, remove them, set aside and add back before serving.)
Season with pepper and herbs to taste. Serve with crusty wheat bread and cheese.
Serves 4 to 5
pea potato soup
In mixing bowl, sift together flours, salt and baking powder. Add yogurt until blended. Melt butter and toast
sesame seeds lightly. Add sesame seeds and water to flour mixture. Knead gently. Roll to thin layer. Cut with
cookie cutter. Oil baking sheet. Bake crackers for about 15 minutes or until done. Serve with soup and cheese.
Makes several crackers, depending on size of cookie cutters.
cookie cutter wheat crackers
In crock pot or soup pot on low heat, combine all ingredients except spinach. Add enough water or stock until the
correct consistency for soup. Cook until well-heated and carrots are soft. When almost ready to serve,
add spinach, which will be a nice color contrast in the soup. Serve with corn bread and cheese.
Serves 3 to 4
easy vegetable bean soup
In soup pot, combine water or stock, garlic, carrots and bouillon. Bring to gentle boil. Cook until
carrots are softened a bit. Add lettuce and cook for a minute or two. If using eggs, keep soup at a gentle boil
and poach eggs in the soup. Into soup bowls, place cooked Ramen. Pour soup on top and add Miso-cup mix and pepper
Serves 2 to 3
miso ramen soup
In soup pot on stove, combine can of soup, water, carrot, greens, garlic, and lemon juice.
Simmer covered at medium heat until carrots are cooked. Bring soup to a gentle boil. Hold
small bowl of eggs about 6" over soup pot. Pour eggs slowly through fork prongs into the soup.
Continue heating soup briefly until eggs are cooked. Serve along with sesame oil.
chicken egg drop soup
Soak dried lentils in 2 ½ cups of water overnight. Drain and rinse. Place in pot with 3 cups water or stock.
Add tomatoes, garlic, carrot, potato and herbs. Green pepper will be added after first hour
so it does not become overcooked. Cover, simmer at low heat, stirring ocassionally,
until lentils are done, about two hours. Garnish with slices of Swiss cheese.
lentil and potato stew