Friday, March 2, 2012

Nurses Talk - Do you love vegetable soups? Well, vegetable soups are best for making your body strong and healthy.  The reason why most Asian people reach the age of 80, its because of vegetable soups. So here are some of the best Vegetable soups that i am sure you will enjoy!

 Big Batch Vegetable soup

  1. 2 tablespoons olive oil
  2. 2 cups chopped onions or thinly sliced leeks (whites only)
  3. 1 cup thinly sliced celery
  4. 2 teaspoons Italian seasoning
  5. Coarse salt and ground pepper
  6. 3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
  7. 1 (28 ounce) can diced tomatoes, with juice
  8. 1 tablespoon tomato paste
  9. 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
  1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
  2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
  3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
  4. Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot.
Yield: 8 servings

Sorrel Soup

1 lb. of sorrel
1 large Spanish onion
 3 pints of water
 1 oz. of butter pepper and salt to taste
 ½ lb. of Allinson wholemeal bread cut into small dice  

How to cook Sorrel Soup
  • Pick, wash, and chop up the sorrel, chop up the onion, and boil both with the water, butter, pepper, and salt until the onion is quite tender.
  • Place the bread in the souptureen and pour the soup over it. Cover it up, and let the bread soak for a few minutes before serving.

Cabbage Soup

1 fair-sized cabbage  a large Spanish onion
 1-1/2 oz. of butter  pepper and salt to taste
½ saltspoonful of nutmeg
 1-1/2 pints of milk
 2 tablespoonfuls of fine wheatmeal.
How to cook Cabbage Soup
  • After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender.
  • Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or plain rusks.

Quick Potato Soup

2   cups thinly-sliced raw potatoes        
1   tablespoon margarine  
1/4   cup finely-chopped onion
 3/4   teaspoon salt
 1-1/4   cups boiling water
 1-1/2   cups milk (may be partly evaporated milk)

How to cook Quick Potato Soup
  • Add potatoes and onions to the boiling water.
  • Cover, and cook for about 14 to 20 minutes, or until potatoes are tender.
  • Mash the potatoes slightly with a fork to thicken the Soup a little, if desired.
  • Add milk, margarine and seasoning. Heat to serving temperature.
  • Top each serving with a dab of sour cream and sprinkle with finely cut parsley.
  • Yield: 4 serving, a cup each.

Vegetarian Chili Recipes - Five Bean Vegetarian Chili

This low fat, meatless chili recipe is packed with flavor and healthy beans.
4 cloves garlic, minced
2 tablespoons olive oil
1 (28 oz.) can diced tomatoes with juice, undrained
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (12 oz.) can or bottle beer
4 tablespoons chili powder
1 tablespoon mustard powder
1 teaspoon dried oregano
Freshly ground black pepper
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can pinto beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz.) can cannellini beans
1 (15 oz.) can whole kernel corn, drained and rinsed
2 cups cheddar cheese, shredded
In a 4-quart sized pot, saute the garlic in the olive oil.
Add in the diced tomatoes, tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin and hot pepper sauce.
Stir in the black beans, garbanzo beans, pinto beans, kidney beans, cannellini beans and the corn. Bring to a boil; reduce heat and let chili simmer for 20 minutes.
Sprinkle cheese on top before serving.