Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts

Tuesday, February 5, 2013

Winter Soup

 
 
It has been a very busy Winter for me so far. Some painting projects were completed, my home office was cleaned and organized, all my files look amazingly neat, lots of papers were shredded and my entire apartment went through an extensive cleaning, reorganization and purging...I LOVE WHEN I DO THIS twice a year. Now I am relaxing and enjoying my "ME" time and my very cleaned home.
 
It was also that time of the week when the refrigerator gets completely cleaned out and reorganized for the new groceries to arrive. When this happens most of the small amounts of veggies gets used in great homemade soups and casseroles. This last weekend I made this kale and bean soup that was amazingly delicious and I even shared with my 88 year old elderly neighbor. She truly enjoyed the soup with some Triscuit crackers on the side.
 
Here's my recipe
 
1 can of butter beans
1 can of garbanzo beans
1/2 box of whole wheat linguine noodles
1 hand full of whole wheat corkscrew noodles
1 or 2 hand fulls of chopped kale
2 stems of celery
 (well chopped in small pieces)
 
1 diced large yellow onion
1 diced yellow pepper
 1 diced red pepper
6 leaves of recao
 
(These are Recao leaves...found only in Spanish stores)
 
 
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion & garlic powder
1 Sazon envelope
(with culantro & achoite in it)
 
1/2 c. tomato sauce
1 tsp. of olive oil
1 container of vegetable broth
2 c. water
2 T. sofrito
(recipe on file)
 
Toss everything into a large soup pot and boil for about 20- 25 minutes.
If you feel that it needs more salt just add it...enjoy!
 
 
 
 
From my Caribbean Vegan Kitchen to yours...SALUD!
 


Saturday, September 29, 2012

Poor Man's Soup

 
Autumn has arrived. The air is chilly and a good bowl of soup sure makes these chilly days feel so much better.
 
I first wish to apologize for being absent sometimes from blogging this Summer. This has been a super busy Summer because I have way to many projects burning on the stove...plus I didn't have a camera to photograph my dishes. My camera did not want to upload photos so I sent it back to the Canon Company and they reimbursed me in full the price of the camera. I finally got another nice Canon Camera and by the photo on this post it looks like I can get very nice photographs from it.
 
So here is my recipe and I hope you all like it.
 
Millie's Poor Man's Soup
 
1/2 c. black beans
1/2 c. garbanzo beans
1/4 c. brown rice
1/2 c. frozen peas
20 mini carrots
1c. chopped broccoli
1 green pepper cut in strips
1/2 c. tomato sauce
1/2 tsp. dried basil
1 tsp. Adobo
1 sprinkle of red crushed peppers
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/8 tsp. black pepper
2 envelopes of Jamon flavoring
1 envelope of Sazo'n
1 tsp. olive oil
2 containers of vegetable broth
and water 
 
In a large soup pot put in all your ingredients then add 2 containers of vegetable broth and one cup of water. If your ingredient are not fully covered from the broth just add water so it can go over the veggies about 3 inches. Boil until the broth has turned into a nice saucy broth, taste the broth for more salt or pepper if needed and that's it.
 
 I hope you may like it, it was quite delicious...enjoy.
 
 
 
From my Caribbean Kitchen to yours...Salud!
 

Sunday, August 12, 2012

16 Bean Chunky Tomato Soup...a repost


Copyrights by Millie Torres
Out of all the soups I have made in the past, this soup was and will always be my favorite. This soup came out so good that my son and I had seconds.
 This soup is super filling and you will not be hungry again for at least 6 hours.
Enjoy!!!

Copyrights by Millie Torres
My recipe:
(1) 16 bean blended bag of beans by Goya
(1) 28 ounce can of diced tomatoes
1/2 tsp. black pepper
1 tsp. dried chopped onion
1 tsp. Tabasco sauce
1 T. garlic powder
1/4 tsp. kosher salt
1 T. olive oil
6 garlic cloves (minced)
5 cilantro sprigs (chopped finely)
3 envelopes of Jamon (artificial ham flavoring)
1/2 tsp. dried basil
1/2 can of tomato sauce
In a large or medium size cooking pot mix in all ingredients, then boil the soup until soup creates a nice sauce.  Always check to see if more salt or additional spices may be needed to savor your desires.  Serve with your favorite toasted bread smeared with some non dairy butter...enjoy. I am still savoring this soup and I ate the last bowl of it today for dinner. I did the happy dance...oh yeah!
Copyrights by Millie Torres
From my Caribbean Vegan Kitchen to yours...SALUD!


Sunday, April 22, 2012

Seitan Bean Soup



Here in Cleveland Ohio it's been quite cold and rainy, not freezing but cold enough where you need a jacket and the windows have to be kept closed to keep the draft outdoors.

The other day I really needed to warm up and soup was the answer to my cold bones, so I made a Seitan bean soup. First I made my own seiten, cut it in small pieces and then poured everything into a soup pot. It was delicious and just the right meal to kill those annoying cold jitters.

Here's my recipe.

Seitan recipe

1-1/2 c. gluten flour
2 containers of vegetable broth
1 tsp. salt

Mix the flour & salt together, then add slowly the hot boiling vegetable broth until the flour becomes a ball., make sure it is well mixed, then throw the ball into the remaining vegetable broth and boil the seitan ball in the broth for 40 minutes on a low simmer heat.

Once the 40 minutes are over take the seitan out and slice it like a sliced ham, then cube the slices. Put these cubed pieces into your soup pot.

Add to the soup pot these ingredients:

3 c. of mixed beans for soup (cooked)
1 c. full of uncooked couscous
2 c. of chopped fresh kale
5 chopped sprigs of cilantro
2 Jamon envelopes
1 envelope of sazon
3 T. sofrito (recipe in my recipe file)
add according to your taste buds some salt, black pepper, crushed pepper, dried basil,
garlic powder & onion powder

Add water to the pot as needed for the soup mix amount you need and boil the soup on medium for 35 minutes. Turn off heat and let the soup sit for about 15 minutes before eating. ENJOY! 




From my Caribbean Vegan Kitchen to yours...SALUD!




Sunday, February 26, 2012

Homemade Leftover Soup...Another Poor Man's Dinner



Its almost the end of the month and this means just a few food items are left in the refrigerator until grocery day.  When this happens in my house...I make soup with the ingredients I have in the fridge.

With that thought in mind I made another Poor Man's Dinner out of a little bit of leftover veggies, chick peas, TVP & Shirataki Spaghetti noodles. Throw in some spices and "OLE" I have a great soup for dinner.


Here is my recipe and I must say I could not eat just 1 bowl, I had 2 bowls with crackers...yummy.

1/2 c. chopped kale
1-1/2 c. cooked barley
2 c. chopped collard greens
3 large size Brussels sprouts
(chopped in small pieces)

1 chopped yellow onion
1 c. cooked garbanzos
1 ripe plantain
( sliced in circles and then sliced in 4)

3 envelopes of Jamom
1 envelope of Sazon

1/2 tsp. salt & black pepper
(use more if you wish)

1 T. onion & garlic powder
1/8 tsp. red crushed pepper
1 T. parsley
1/2 can of tomato sauce
1 T. olive oil
1 T. homemade sofrito
(recipe in my recipe box)

1/2 bag of Shirataki Spaghetti noodles or use any noodles of your choice.
1 container of vegetable broth & 2 cups of water.

Put everything in a large soup pot and boil until soup has become flavorful and saucy.
Serve with a sandwich or crackers.




From my Caribbean Vegan Kitchen to yours...SALUD!


Thursday, August 11, 2011

Spicy Semolina Butter Bean Split Pea Soup




Since my spine surgery I have been making some light and easy meals. I was desiring some soup but I did not know what I wanted. So I took a peek into my food storage and I noticed there were several split pea bags on my grain shelf...so I boiled a bag and I made some really good semolina butter bean split pea soup. It came out so good that I ate it for the next three days in a row. So here is my recipe with a little Caribbean flavor of course.

1 bag of split pea...(boiled well )
(after its cooked use only 1/2 of it for the soup)

1/2 c. semolina pasta
 (I used the tomato, spinach and plain semolina mix) 

2 table spoons of homemade sofrito
(1 onion, 8 sprigs of cilantro & 6 cloves pf garlic-crushed all ingredients in the blender...save leftover for any other meal needing a touch of spice & flavor)

1 can butter beans
3 envelopes of Jamon
1/2 envelope of Sazon
1 table spoon of garlic powder
a dash of crushed red peppers & black pepper
1 tsp. onion powder
1/2 tsp. salt

In a large soup pot por in all the ingredients and boil them until the soup is saucy. Serve with crackers or a nice grilled cheese sandwich... its delicioso.

From my Caribbean Vegan Kitchen to yours...SALUD!



Monday, March 7, 2011

Black Bean Soup with a little Latin Touch


All Copyrights Reserved


On these cold Winter months some warm hot soup is so welcoming.  I am a great sucker for any kind of soup. So when I had a desire for some great black bean soup, I thought why not give it a tropical twist. Black bean soup is always simple and black in color, but I gave it a Spanish flavor with some color and some Latin spices. I hope you enjoy it as much as I did.


2 cups of wheat corkscrew pasta
3 cups of freshly boiled black beans
1/4 block of tofu ( diced into small pieces
1 diced medium yellow onion
1 sazon
2 jamon envelopes
4 sprigas of cilantro (chpped finely)
4 organic mashed garlic
1/3 c. tomato soup
2 tablespoons of olive oil
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
a dash of oregano
1/2 tsp. allspice
1 hand full of chopped bean sprouts
1 container of vegetable broth
1/2 cup of water

Put all your ingredients in a pot except the pasta. Once it starts to boil then add the pasta to the pot. Let it cook until the pasta is completely tender then serve it with your favorite bread or crackers.

Enjoy! 

All Copyrights Reserved


From my Caribbean Vegan Kitchen to yours...SALUD!


Sunday, January 30, 2011

Butter Bean Soup




This Winter I have been cooking a lot of different types of soups. With these cold weather there is nothing better than a nice bowl of hot soup to warm us up.

This is my butter bean soup, also made with white beans, yautia root and zucchini. It is simple to make and I hope you all may enjoy it.




My recipe:

1 can of butter beans
(rinsed well)

1 can of white beans
 (rinsed well)

3 peeled yautia roots
(cubed-small size)

1 small yellow onion
 (diced-small pieces)

1/8 tsp. kosher salt

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

1/3 c. tomato sauce

1 T. olive oil

1 envelope of Sazon

2 diced tomatoes
(skinned and diced in small pieces)

Cut all necessary ingredients and put them on a medium size soup pot. Add all your other ingredients &  spices and then boil until the yautia is soft. Mash a couple of the yautia pieces to create a nice thick gravy...it was very good and very filling. Garnish with some red crused peppers.



Tuesday, January 11, 2011

Hi-Protein Pumpkin Pinto Bean Soup




Since we are expecting 7 inches of snow today here in Eastern Ohio, the cold air made me want to eat some good hot spicy soup.

I love pumpkin & beans together and in a soup it can be mighty powerful.  This hi protein soup gives you so much protein per bowl that you feel so energetic after eating it. I had mine with some homemade wheat garlic bread and then I had some fresh cold can peaches to cool me down.

I used these ingredients for my soup:

1 can of Western Family 100% Pumpkin mix
1 box of vegetable broth
1/2 tub of tofu
1 can pinto beans
1/2 c. vegan sour cream
1 whole red pepper
 (diced in small pieces)

8 sprigs of cilantro
(chopped finely)

4 cloves of garlic
 (mashed real good)

2 T. olive oil
1 Sazon
1/2  tsp. kosher salt
1/8 tsp. red crushed peppers
1/8  tsp. black pepper
1 (stem) of leeks greens (chopped finely)

In your blender whip well your tofu, vegetable broth, pumpkin mix & sour cream. Pour all this mix in your soup pot. Then add all the ingredients in my recipe list. Boil until all the ingredients cook well to create a nice thick broth. Serve with some garlic bread.

Enjoy...it was DELICIOSO!



Serves 6

From my Caribbean Kitchen to yours...Salud!

Saturday, January 1, 2011

Split Pea Sweet Potato Soup




Yum...what a great way to start the New Year.

I have been cooking some amazing soups for my blog which I plan to highlight many different types of soups throughout the Winter season. This soup was one of my favorites. I love sweet potatoes and split peas, so I married the two for an amazing soup mix. I had 2 bowls full with some homemade garlic & cheese bread.


For this soup I used these ingredients:

2 cups of freshly cooked split pea
2 nice large sweet potatoes or yams
 2 small potatoes
 (cut in small cubes)

2 cups of white beans
3 envelopes of Jamon mix for a ham flavor
(this is an artificial ham flavoring found in any Spanish store)

1 envelope of Sazon
1/4 of tofu
5 sprigs of cilantro
(chopped finely) 

1 tsp. black pepper
1 sliced yellow onion
1 tsp. Kosher salt
1tsp. garlic powder
1 tsp. onion powder
2 cups of vegetable broth

First mix the tofu in a blender with the vegetable broth. Pour that mix with all the other ingredients in a nice large pot. Cook until the broth becomes nice and thick, then add a dash of some red crushed peppers for decor and flavor to each serving. 

ENJOY


From my Caribbean Vegan Kitchen to yours...SALUD!


Saturday, May 1, 2010

Chunky Cheesy White Bean & Broccoli Soup, Great Store & Second Hand Finds



By now you all should have noticed throughout my blog posts that I love flavorful foods...due to all the spices I use in them. That is a "Latin thing" and I cannot change that. It comes from my cultural genes and traditions, but no matter what your culture may be, the bottom truth is that "us vegans" all love good food.

A good spiced dish is the key to a great meal and if they are fresh spices & herbs then it is even better.

This last Wednesday after two doctor appointments I stopped at my favorite food store "Marc's" to check out their sales for the day. This store carries every brand imaginable but the great thing I love about Marc's is that every morning from 7am to 10am they clean very well their produce section and they refill it with fresh fruits & vegetables. Then they put the produce they feel has to be removed into the reduced section...where everything is sold for no more than a $1.00 a bag...it is full of good and not damaged fruits & vegetables. This section is a gold mine to a vegan/vegetarian. I go there once a week and I always get there about 9am before it is all picked over...its a winning lottery ticket for me every time.

This week I found these fresh herbs...3 for $1.00.



They were fresh and no damage to them...excellent condition.
There was Thyme, Oregano, & Tarragon. Many of you know how expensive each
one of them are but for .33 cents each it was a vegan's dream. Once I began dinner that evening my herbs were the crown jewel to my chunky soup. And after spicing up my dish with all these fresh herbs it was chow time with some homemade wheat biscuits. What a delightful treat. The result was that I made so much that now I have 6 serving bowls in the freezer for 6 more meals. YEAH!!!!!


My recipe...

6 to 8 crowns of broccoli ( chopped in nice chunks)
2 c. white beans
1/2 a block of firm tofu
1 finely chopped yellow onion
2 boxes of vegetable broth
2 c. non-dairy milk
2 tablespoons of non-dairy butter
1 block of gourmet mozarella cheese
6 (well mashed) fresh garlic pieces
1 large celery stem (finely chopped)
4 cillantro sprigs (finely chopped)
3 sprigs of fresh Oregano, Thyme & Tarragon (all finely chopped)
1/8 tsp. black pepper
1/2 tsp. red crushed peppers
1 tsp. salt
2 envelopes of Jamon
 (Spanish Ham flavoring...no ham in this product, it only taste like it)

1/2 envelope of Sazon with Culantro & Achiote
2 tablespoons of fresh homemade sofrito (recipe on file)

In your blender place your tofu, milk & cheese. Blend them all until very smooth & creamy. Then in a large cooking pot place all your ingredients. pouring over them all of the blender mix and then cook it all on Med. heat until everything is cooked and a nice gravy has consumed. Serve with your favorite sandwich or crackers. Enjoy this hearty meal. It is divine!



As a very frugul person I have always been drawn to things that are modern yet traditional, good quality, and that they may be a treasure in my home. "Everything" I have has been purchased for very little money. Second hand items can sometimes be a treasure and reupolstering, re-painting, re-staining or modifying a piece of furniture is a joy for me. . Check out my other blog http://2good4nana.spaces.live.com/
to see the sofa I picked up for $100.00 dollars and the shelf for $8.00 dollars below that post. Oh...my entire house is all furnished by second hand garage sale items, estate sale finds and sometimes I get super lucky and a treasure can be found on the curb...that's a great treat. Just take a peek at my other blog to see my nest full of those treasures.

One man's trash is another man's treasure. tell me what you think and let me know of any treasures you have found second hand

From my Carribean Vegan Kitchen to yours!
CHOW!!!

Friday, February 26, 2010

Pasta Soup & Medical Update

For the past 20 years I have been suffering with a dreadful pain on my neck, left shoulder & lower back after a car accident I had in 1990. After so many years of going from one doctor to the next, my new Orthopedic Surgeon found out why I have been hurting so bad. When I had the accident, the truck that hit me on my passenger side ended up throwing my body towards my driver door. As this occurred my left shoulder crushed the shoulder socket into my clavicle bone which then crushed itself into my spine (upper neck area). My lower back was also thrown towards the door damaging my hip. At the time the doctors did not find anything wrong but through the years the pain eventually flared up and now I am in a dreadful pain & in tears.

My Orthopedic surgeon will operate on my shoulder next Thursday March 4,. He will fix my shoulder by putting it back in its proper place, he will also clean out all the arthritis spores that has clustered around the entire shoulder joint, fixing also my rotator cuff. Then once this heals I will then need to have my 3, 4, 5, 6, spinal vertebrate clean out of all the arthritis, he will then install cadaver bones in between those 4 vertebrate bones infusing them in place with metal clamps. Then after I heal from that second surgery I will need to have another surgery to removed the pinched nerve on my lower back. When it rains it pours but my faith shall carry me through once again. Even though I am in pain, I am busy making many dishes to keep my blog updated as I recuperate. Please bare with me and I will keep you posted on my outcome. In the meanwhile enjoy this delicious pasta soup.

God Bless.

IMGP0210

There is nothing better than a good bowl of soup on a cold snowy day. I was so cold this last week that I was inspired to make some good soup…filled with garbanzos, broccoli & Italian pasta bit mixed with Orzo pasta noodles. It was great and it warm my cold body.

2 c. broccoli…chopped in small pieces

1 can of garbanzos

1 envelope of sazon

2 envelopes of Jamon

1/2 can tomato sauce

1/8 tsp. of black pepper, dried oregano & dried basil

1/2 tsp. garlic & onion powder

1.8 tsp. salt

1/4 c. Italian pasta bits

1/4 c. Orzo Tri-Color pasta (ingredients in jar are: 100% semolina sundried tomatoes, spinach, & plain)

1/2 c. chopped finely firm tofu

1 med. chopped yellow onion

4 sprigs of cilantro chopped well in small pieces

and a small pinch of dried red crushed peppers

Place all ingredients into a pot except the pasta. After the water is hot then add the pasta. Taste for any additional ingredients you may want to add for more flavor and boil until noodles are tender.

This soup was very good especially with my homemade wheat dinner rolls. Enjoy!

Millie’s Vegan Cuisine

Related Posts Plugin for WordPress, Blogger...