Minestrone Soup

[x-posted to vegrecipes]

This is an adaptation of a recipe from the cookbook that came with our crockpot. When I made this the other day, my crockpot and I had a little argument, so I made it on the stove. That works too.


  • 4C veggie broth
  • 1C sliced mushrooms
  • 2-3 sliced carrots
  • 3 stalks celery, chopped
  • 1 medium onion, fine-chopped
  • 3 cloves garlic, fine-chopped
  • basil to taste (1 TBSP?)
  • oregano to taste (1 TBSP?)
  • salt & pepper to taste
  • 1C pinto beans (dry)
  • 2C water
  • 1 28oz can tomatos (chopped saves you effort - I get whole and cut them myself)
  • 1 tin tomato paste (the original called for 4C tomato juice - but that won't fit in the crockpot! Go figure.)
  • 1C pasta (I used rice pasta shells, whole wheat pasta would work well too)


  1. Add all ingredients, except pasta, to the crockpot.
  2. Cook on low for 4 hours - approximate. (Done when the beans are cooked.)
  3. Add pasta and cook for additional 20 min - approximate. (You're done when the pasta is cooked properly, which will vary depending on the pasta you use.)

The beans and pasta make this very filling. One bowl usually has me bursting.

I'm a bad kid and I don't pre-soak the pinto beans. I find that they are fine cooking in the crockpot in the time given for the soup itself. You'll need to pre-soak or adjust the cooking time if you change the beans.

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I'm doing my first attempt at cream of potato soup, and it's so thick that the spoon is standing up straight in it. The recipe doesn't call for water, but if I put just a little in (to make it more soupy...right now it's thicker and chunkier than mashed potatoes!), will it ruin it at all?

Thanks in advance!!!
bouncy ele

(no subject)

A newbie here, and a soup devotee, too...hi to everyone...I usually cook on weekends and as a rule make at least two soups when I cook...While I have my standard favorites, many of which I intend to share with you, I am always looking for new yummy inspiration.

Most recently, I made:


2 tablespoon olive oil
2 cups chopped onions
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon mild paprika
2 1/2 tablespoons unbleached white flour
6 cups low-fat milk (or fat free)
2 tablespoons of cornmeal
2 cups corn kernels (fresh or frozen)
1 large sweet potato, peeled and cubed
salt and freshly-ground black pepper, to taste
serve with:
Squeeze of lime
2 tablespoons chopped cilantro (optional)

1. Melt the olive oil over medium heat in a heavy-bottomed soup pot. Add onions, garlic, cumin, and paprika and cook for 5 minutes, stirring frequently.

2. Add flour and whisk constantly for 30 seconds. Slowly add milk, whisking constantly to prevent lumps from forming. Add sweet potatoes and stir in corn meal, simmer over low heat, stirring frequently. for about 20 minutes, until sweet potatoes are tender.

3. Add corn kernels and simmer 2 more minutes. Add salt, pepper, stirring to combine. With a blender stick puree the soup briefly, just enough to give it creamy consistency, yet also leave some chunks in there...

4. Serve soup in individual bowls, sprinkled with fresh cilantro and lime, if desired.

christina's world - wyeth

(no subject)

Hi, I'm new here and I love soup, of course. There's a little cafe/restaurant about six blocks away from me that serves nothing but soup - it has 45 different kinds of soup! I love it but lately, I've been trying to cook more at home, in an effort to control calories, sodium, fat, that kind of thing.

I'm sorry about asking for a recipe right off the bat, but I always wondered: how do you make Chinese vegetable tofu soup? It's available at most Chinese restaurants, and I've attempted making it a couple times myself but the right taste never comes out - it's always missing that extra something. I did check the archives and while the Asian soup recipe looks good, I'm allergic to peanut oil and so I'm thinking that's not the recipe I'm looking for.
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Green Leaves

Easy Cheesy Minestrone

I had some red kidney beans and Parmesan "cheese" to use up, and ended up with this very tasty (and easy) soup. Don't know yet if it's better on the second day, but most soups are, in my experience. For non-vegans, you can replace the vegetable broth with chicken and the Parmesan with the regular kind, I'm sure.


• 1 cup carrots, thinly sliced
• 1/2 cup celery, sliced
• 1/2 cup onion, chopped
• 1 small zucchini, sliced
• 28-30 oz. vegetable broth (approx.)
• 2 cups water
• 1 can (28 oz.) diced tomatoes, undrained
• 4 cups dark red kidney beans, rinsed and drained
• 1 cup medium shell pasta, uncooked
• 1 1/2-2 cups fresh green beans, chopped in half (or smaller, whatever you like)
• 1 tsp. dried oregano leaves
• 1 tsp. dried basil leaves
• 1 cup grated Parmesan "cheese" (not the really finely grated kind; more like freshly grated in size, though whatever you have will work)


Thinly slice carrots and celery; chop the onion. Slice zucchini, then cut each slice in half. Combine all ingredients (except for cheese) in 6 qt. Dutch oven. Bring to boil, then reduce heat. Cover and let simmer for 20-25 minutes, until the vegetables are tender-crisp. Sprinkle each serving with cheese, then stir in to let it melt into the soup a bit before serving. Toss a little extra on top as a garnish. Makes about 5-6 servings.
Green Leaves

Vegan Creamy Miso-Potato Soup

Creamy Miso-Potato Soup

8 cups water (3 qts.)
12 medium potatoes (3 lbs.)
4 carrots
1 onion
1 garlic clove
Soup greens (celery tops, parsnips, parsley, and/or cabbage cores)
1 envelope Miso-Cup dissolved in 1 cup of vegetable broth

Scrub and quarter potatoes. Scrub carrots. Peel onion and garlic. Clean and cut soup greens and necessary. Place all vegetables in water and cook for about one hour or until potatoes are tender. Remove pot from heat. Take one cup of broth and dissolve one envelope of Miso-Cup into it and set aside. When soup has cooled, remove and discard soup greens. Remove carrots, slice and set aside. Puree potatoes with remaining water and replace pureed mixture into soup pot. Add sliced carrots and miso mixture. Heat for a few minutes and serve.

Variations: Add 2 cups cooked corn kernels, whole peas, or sprouted lentils.

asian vegetable soup

i bought some concentrated soup stock used for making udon at the asian market yesterday, and today i tried it out by inventing a recipe! it's sort of fusion. i just used the veggies i found in my fridge, so feel free to substitute whatever. this can be made vegan (that's how i made it, but i think it would have been great with some strips of omlette in it).

start with:
a few tablespoons of peanut oil
one onion, cubed
some mushrooms
, dry (soaked in warm water til reconstituted) or fresh (shiitakes are especially good in this)

saute the onions/mushrooms in the oil for a bit in a big pot.

fill the pot half way with udon broth or any other asian style broth. miso broth would work too. or if you want it really simple, you can also use three or four packets of instant ramen flavoring, but it's not vegetarian and full of msg. tastes yummy though.

then add veggies:
baby bok choy

and other things:
cubed tofu
chick peas and/or soy beans

let it simmer until the veggies are all cooked.

finally, a five minutes before you want to eat it, add four or so packages of ramen noodles. don't add the flavor packets, unless you want to use them instead of separate broth.

cook until the noodles are the softness you like.

garnish with green onions cut horizontally (in strips) and/or cilantro.

add soy sauce and red rooster chili sauce to taste.

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Green Leaves

Two Vegan Cream of Mushroom Soups

Vegan "Cream" of Mushroom Soup

2 lbs. sliced mushrooms
1/3 cup vegan butter
2-4 cloves garlic, chopped
1/2 lb. cashews
5 cups water
1 Tbsp. chili powder
1/4 cup mixed Italian herbs
1 Tbsp. salt
1 Tbsp. ground nutmeg

In a 4-quart pot, saute the mushrooms in soy butter until they get soft. Add the garlic; continue to stir occassionally. Saute on low heat for 10 minutes. In a blender, puree the cashews with the water until very smooth. Pour pureed cashews into the pot with the mushrooms. Add the chili powder, nutmeg, salt, and Italian seasonings. Stir frequently until it begins to thicken. (You may add corn starch to help thicken the soup, depending on how thick you want it.) Season to taste, add more flavor by adding more nutmeg and chili powder and garlic powder.

Note: You can use I Can't Believe It's Not Butter! in place of the vegan butter in order to give this soup a milkier, somewhat sweeter flavor, but that product contains bother buttermilk and gelatin, so please avoid it if you're looking for something vegan.

Cream-Free Vegan Mushroom Soup

2 Tbsp. canola oil margarine substitute
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 tsp. fresh thyme leaves
2 lbs. sliced fresh brown or white mushrooms (shiitake, baby portobellos, or button mushrooms recommended)
6 cups vegetable stock
Salt and pepper to taste
1/2 cup chopped green onion

Melt the butter substitute in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.

Pour vegetable stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. For a smoother texture, you may puree the soup after it has simmered the final 30 minutes.

Ladle into bowls, and serve with green onions sprinkled on the top. Makes 8 cups.

Notes: If you do not use leeks, increase the amounts of the other vegetables or add your favorites. Dried thyme may be used in place of the fresh. Add your favorite herbs with or in place of the thyme.

Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been pureed.

Both recipes taken from The Recipe Link.