Re: soup

[Guest guest]

They call me the "health guru" at work. Gee, I wonder why.

At work they call me "the voodoo lady" because of all my herbal concoctions.;-)

I love the idea of your making soup for everyone. Some great vegetarian soup books out there...you can get them from the library. I use Nava Atlas's one a lot. Homemade bread and homemade soup....doesn't get much better than that!

Gloria

[Guest guest]

Wonderful veggi soup/stock:

RICH VEGETABLE SOUP

This soup/stock is good enough to serve as a first-course, in addition

to using it as a basis for some other recipes. Sautéing the vegetables

before adding the water gives an additional richness to the soup/stock.

If you wish, adding a 1- to 2- inch piece of kombu seaweed will add a

further depth of flavor. This soup/stock will keep for two days,

covered, in the refrigerator. It can also be frozen; divide it into 2-

or 3-cup freezer containers. The jalapenos are optional for making the

soup/stock spicy.

2 tablespoons high-quality olive oil

2 large ribs of celery, including the leaves, cut into I-inch pieces

2 carrots, coarsely chopped ,

1 large onion, chopped

3 leeks, chopped (white part only)

3 green onions

3 garlic cloves, peeled

1/2 cup chopped parsley, including the stems

1/4 cup fresh chopped basil (or 2 tablespoons dried basil)

1 teaspoon dried marjoram

1/2 cup chopped button mushrooms

1 zucchini, peeled and sliced

3 cups coarsely chopped tomatoes

3 jalapeno chilies, seeds and stems removed, chopped (optional)

10 cups cold water

5 whole black peppercorns

Heat the olive oil in a large Dutch oven. Add the celery and the

carrots and sauté for a minute; then add the remaining ingredients

(except the water and peppercorns) and sauté for 5 minutes.

Add the cold water and the peppercorns and bring the mixture to a boil.

Then lower the heat to a simmer, cover, and cook for 2 hours. Remove

the cover and simmer for another 30 minutes.

[Guest guest]

Pressure cook my soup for about 10 minutes max. I don't always even soak in advance, but if I do remember, then great for lentils and/or rice. It comes out fabulous. I just throw anything I have in the refrigerator in and no kidding, but always put in fresh garlic...lots too. Barley sounds fabulous but I have found it very pasty. With mushrooms sound great and have tasted it at Whole Foods in past and loved it however. Go figure, but nothing I can't live without either. Today, getting diakon so planning on a brothish type of soup with it and lastly when cooled in my bowl, adding miso. No mushy veggies either Gloria. Hugs, carolg

[Guest guest]

I always make raw vegetable soup. I put some vegetables and some hot water in the blender . The vegetables are still raw, but the soup is warm. I add some spices.

----- Original Message -----

From: MorningGlory113@...

health

Sent: Thursday, December 28, 2006 2:11 PM

Subject: Re: Re: soup

RICH VEGETABLE SOUPDo you really cook it for 2 1/2 hrs? Don't the veggies get all mushy?Gloria

[Guest guest]

Love both raw and cooked soups. I just choose at that time. I do mainly raw food diet. carolgTataindi <tataindi@...> wrote: I always make raw vegetable soup. I put some vegetables and some hot water in the blender . The vegetables are still raw, but the soup is warm. I add some spices.

[Guest guest]

Pressure cook my soup for about 10 minutes max.

Carol, I pressure cook most of my soups too. Ten minutes...DONE! The only time I soak is larger hard beans (kidney beans, limas) and I usually pressure cooker them by themselves (with some kombu) until they are almost done. Then I might throw them in some soup and pressure cook the whole thing. Or throw in the cooked beans after I make the soup. Lentils, split peas I pressure cook with the soup since they don't take as long to cook as the bigger beans.

I just thought cooking veggies for 2 1/2 hrs. seemed like a long time. I once made Minestrone and they said to cook it for an hour and it was mush.

Gloria

[Guest guest]

I am about quick, simple, fast, and delicious.

I just cooked some white beans in my pressure cooker today. Now I have beans if I want to throw them in some soup. I'll usually cook a batch of some kind of beans once a week, throw them in the fridge and have them on hand if I need them. So far I made some white bean hummus with some of them. Might make soup another day but I'll already have the beans cooked. Yep...pressure cooked soup...10 min. max!!

Gloria

[Guest guest]

"I always make raw vegetable soup. I put some vegetables and some hot water in the blender . The vegetables are still raw, but the soup is warm. I add some spices."

Tatiandi, you have given me an idea. I bet if I soaked some beans and put with veggies in the blender, the results would be good. I will work on this. Thanks!

Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Inspiration! Go Bill!!!aeranch@...

[Guest guest]

I use the whole leeks and even clean stems. I don't have put any oil into my soups ever. It taste fabulous too. , glad to see you home! Hugs, carolg..........Gayla <aeranch@...> wrote: Sounds good . Why only the white part of leeks? I always ate the whooooole thing.Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Inspiration! Go Bill!!!aeranch@...----- Original Message ----- From: "deuteronomy2929" Sent: Thursday, December 28, 2006 6:59 AMSubject: Re: soupWonderful veggi soup/stock:RICH VEGETABLE

SOUPThis soup/stock is good enough to serve as a first-course, in additionto using it as a basis for some other recipes. Sautéing the vegetablesbefore adding the water gives an additional richness to the soup/stock.If you wish, adding a 1- to 2- inch piece of kombu seaweed will add afurther depth of flavor. This soup/stock will keep for two days,covered, in the refrigerator. It can also be frozen; divide it into 2-or 3-cup freezer containers. The jalapenos are optional for making thesoup/stock spicy.2 tablespoons high-quality olive oil2 large ribs of celery, including the leaves, cut into I-inch pieces2 carrots, coarsely chopped ,1 large onion, chopped3 leeks, chopped (white part only)3 green onions3 garlic cloves, peeled1/2 cup chopped parsley, including the stems1/4 cup fresh chopped basil (or 2 tablespoons dried basil)1 teaspoon dried marjoram1/2 cup chopped button mushrooms1

zucchini, peeled and sliced3 cups coarsely chopped tomatoes3 jalapeno chilies, seeds and stems removed, chopped (optional)10 cups cold water5 whole black peppercornsHeat the olive oil in a large Dutch oven. Add the celery and thecarrots and sauté for a minute; then add the remaining ingredients(except the water and peppercorns) and sauté for 5 minutes.Add the cold water and the peppercorns and bring the mixture to a boil.Then lower the heat to a simmer, cover, and cook for 2 hours. Removethe cover and simmer for another 30 minutes.

[Guest guest]

Gayla, Hold off one minute. If you are thinking of fresh beans like green beans I would say yes for raw soup, but if you are thinking of soaking dry beans, I would say nope. Just my 2 cents. You could soak garbanzo beans, sprout and then blend with veggies and call it "Bean Soup" Hugs, carolgGayla <aeranch@...> wrote: "I always make raw vegetable soup. I put some vegetables and some hot water in the blender . The vegetables are still raw, but the soup is warm. I add some spices." Tatiandi, you have given me an idea. I bet if I soaked some beans and put with veggies in the blender, the results would be good. I will work on this. Thanks! Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.html

[Guest guest]

Gloria, For me with pressure cooker, 10 minutes max. If it takes longer, than I skip. I usually don't do black beans or such being hard and not always a food planner so I am about quick, simple, fast, and delicious. hugs, carolgMorningGlory113@... wrote: Pressure cook my soup for about 10 minutes max.Carol, I pressure cook most of my soups too. Ten minutes...DONE! The only time I soak is larger hard beans (kidney beans, limas) and I usually pressure cooker them by themselves (with some kombu) until they are almost done. Then I might throw them in some soup and pressure cook the whole thing. Or throw in the cooked beans after I make the soup. Lentils, split peas I pressure cook with the soup

since they don't take as long to cook as the bigger beans.I just thought cooking veggies for 2 1/2 hrs. seemed like a long time. I once made Minestrone and they said to cook it for an hour and it was mush.Gloria

[Guest guest]

Gayla, You can soak your beans and then cook them rinsing the water first. For sprouting you can sprout and then grind. I have not heard of anyone sprouting black beans, but I don't know it all. I have heard of garb. and have done it myself. I don't think the hard beans would be very easy to digest just soaked, then grinded into a raw soup. I can't be very tehnical or scientific, but maybe Gloria can be more specific. I, like Gloria, have done lots of macro classes, besides others, but for me, never heard of soaked hard beans just blended to make a raw soup. Maybe others will come forth to share more wisdom, but for soaking, if possible, I like to soak them overnight. You can make your soup early enough even using crock, but for me it's that 10 soup only with pressure cooker: Pressure, Stainless Steel. Hope I

helped a lot here, but let's pick others brains who are not sleeping now. Off net in few minutes. Got tons of reading and plan on early night since my "grandbaby large DOG" is arriving at 2-2:30 AM as son going to work that early to plow city buildings and the DIL is over at mommy/daddy with athe newborn, probably baking cookies with mommy. She is a baby caring for a baby! Teh dog is probably thinking he is hear to play with my dog which is not the case at this hour and snow outside. hugs, carolgGayla <aeranch@...> wrote: Carol I will hold off for more than a minute - I just polished off the last of the lentil soup (with habanero sauce

and lemon) so I ain't cooking anything more just yet. Why not use dried beans? Sprouted garbanzos or small white beans? Why sprouted not just soaked?

[Guest guest]

Originally it was for stock, not soup. So I reduce the cooking time by

half, or just strain out the solids and use it as a broth/stock.

Yes, for stock I could see cooking it that long. For soup, much less time. Thanks!

Gloia

[Guest guest]

Originally it was for stock, not soup. So I reduce the cooking time by

half, or just strain out the solids and use it as a broth/stock.

>

>

> > RICH VEGETABLE SOUP

>

> Do you really cook it for 2 1/2 hrs? Don't the veggies get all mushy?

>

> Gloria

>

[Guest guest]

I can't be very tehnical or scientific, but maybe Gloria can be more specific.

I don't know much about it either except that beans have to be either cooked or sprouted because they have some outer shell that has to be broken through to release the enzymes. Something like that. I don't think ground up raw beans are very digestible.

Gloria

[Guest guest]

Soaked and blended breaks the outer shell, doesn't it?

I don't mean to beat the topic to death. <S>

Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Inspiration! Go Bill!!!aeranch@...

----- Original Message -----

From: MorningGlory113@...

health

Sent: Friday, December 29, 2006 7:16 PM

Subject: Re: Re: soup

I can't be very tehnical or scientific, but maybe Gloria can be more specific. I don't know much about it either except that beans have to be either cooked or sprouted because they have some outer shell that has to be broken through to release the enzymes. Something like that. I don't think ground up raw beans are very digestible.Gloria

[Guest guest]

Soaked and blended breaks the outer shell, doesn't it?

I don't mean to beat the topic to death. <S>

This is from no's Raw and Living Foods website:

The only raw beans that are suitable for eating raw - and by raw, I mean soaked over night and sprouted untill tails grow out of them, are:

Adzuki beans

Chickpeas

Lentils ( all variety of lentils are edible raw - brown, red, green, french, and black. )

All other beans will create a bitter, toxic tasting food product that you won't want to serve *anyone*, let alone your family.

If your soaking beans are a variety other than those I mentioned, I would recommend just throwing them in a slow cooker till they are cooked and either give them away to a cooked-food friend, or else eat them yourself if you still eat cooked vegan foods. ...A slow cooker keeps foods at a lower, more even temperature than the stove top. While not a raw cooking method, its a more healthy way to prepare beans other than boiling.

[Guest guest]

What about mung beans? Aren't those the traditional beans used for " bean

sprouts " ?

TerriLynne