SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,350 
Location: Dallas Texas
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Post by SabrinaP on Feb 20, 2018 22:56:28 GMT
I have to make a soup this Friday for pot luck at work, but I’m catholic and cannot eat meat on Friday. Anyone have a good meatless soup? I make broccoli cheese soup that’s good, but I’m looking for something different. It would need to be able to stay warm from 7:00 AM until lunch in a crock pot. I can cook it the night before if needed.
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AmandaA
Pearl Clutcher
Posts: 3,502
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Post by AmandaA on Feb 20, 2018 23:01:11 GMT
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Post by Darcy Collins on Feb 20, 2018 23:04:05 GMT
What about roasted butternut squash?
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Post by gillyp on Feb 20, 2018 23:08:29 GMT
I was going to suggest Cullen Skink, a delicious Scottish fish soup but I’m not sure about keeping it sitting in a crock pot for so long. I’m not sure if it’s safe to keep fish like this? Here’s the recipe incase you’re interested in trying it some time. I add chilli flakes or a little curry paste to spice it up. www.bbcgoodfood.com/recipes/899633/cullen-skink |
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Deleted
Posts: 0
May 17, 2024 7:15:58 GMT
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Post by Deleted on Feb 20, 2018 23:27:14 GMT
I have to make a soup this Friday for pot luck at work, but I’m catholic and cannot eat meat on Friday. Anyone have a good meatless soup? I make broccoli cheese soup that’s good, but I’m looking for something different. It would need to be able to stay warm from 7:00 AM until lunch in a crock pot. I can cook it the night before if needed. I have a copycat recipe I like. For a vegetable soup I leave out the meat and substitute canned vegetable stock for the beef stock. It still makes a delicious soup. It can be put together the night before (leave out the pasta) then pop the uncooked pasta in about 20 minutes before serving so it has time to cook without getting over done. The recipe is not for a crock pot but I've found it goes to a potluck in a crockpot just fine. I mix it up in my crock pot, take it to work and let it heat an hour or two. You'll need a crock that can hold about 5 quarts. www.cookingclassy.com/olive-garden-pasta-e-fagioli-soup-copycat-recipe/ |
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Post by Rainy_Day_Woman on Feb 20, 2018 23:27:24 GMT
If you can do peanuts at work, Emeril's African peanut soup is delicious. I make it once a week usually. African Peanut Soup
It calls for chicken stock, but I use vegetable or no-chicken bouillon. |
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Deleted
Posts: 0
May 17, 2024 7:15:58 GMT
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Post by Deleted on Feb 20, 2018 23:30:34 GMT
Minestrone soup?
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dawnnikol
Prolific Pea
'A life without books is a life not lived.' Jay Kristoff
Posts: 7,889
Sept 21, 2015 18:39:25 GMT
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Post by dawnnikol on Feb 20, 2018 23:33:18 GMT
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Post by freeatlast on Feb 20, 2018 23:38:02 GMT
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Post by birukitty on Feb 20, 2018 23:48:01 GMT
Sure! I've been making meatless soups for the past 4 years. I've found great recipes in my Forks over Knives Cookbook and you can find some over at their website at forksoverknives.com In fact I just made a huge stockpot full of one last night. Nothing beats homemade soup on a freezing cold night.
Are you looking for something quick and simple that tastes good and satisfying? Or are you looking for something that may take a bit more time but tastes really spectacular? I have two recipes I can type out for you. One is for White Bean Caldo Verde. It has potatoes, white beans, vegetable stock and chard in it and is quick and filling. The other recipe is Spicy Thai Sweet Potato Stew that I make into a soup. It's a bit more time consuming but really delicious. Let me know which one you'd rather have the recipe to and I'll write it out, okay?
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Post by katiekaty on Feb 20, 2018 23:54:40 GMT
We have several vegetarians at work so I love to accommodate them with either a vegetarian chili or a lentil vegetable soup. Add cornbread or French bread and its great!
Veggie and Lentil soup:
1 15-16 oz can each: Green beans, lima bean, corn, carrots, peas, diced tomatoes
1 8 oz can tomato sauce
1 cup lentils
3-4 potatoes
Chooped onions, parsley, celery, bellpepper
olive oil
36-48 oz vegetable broth
Cajun seasoning or salt and pepper to taste
In a large Dutch oven, pan fry the lentils in a tablespoon or two of the oil for a minute or two, add a tablespoon of the seasoning. Next add the onion, bellpepper, celery, parsley to lentils and saute a few minutes. Add contents of all cans, and peeled cubed potatoes. Bring to boil, then lower to simmer. Cook until potatoes or just tender. Optional, may add shredded cabbage if you like, or alphabet noodles. Cool. Store in fridge. Reheat in slow cooker on medium for several hours day of party. Temp should reach at least 165 degrees before serving.
Veggie Chili
1 can each: Black beans, white beans, red beans, pinto beans, diced tomatoes
small can tomato paste
chopped onions, cilantro, parsley, bell pepper, celery,cilantro
chili powder
cumin
vegetable broth
1 cup salsa
saute onions, bell pepper, celery in small amount of oil for a few minutes until onions wilt and are clearish. Add 1/4 parsley, tablespoon cumin and 2 tablespoons chili powder, stir. Add beans, tomatoes and salsa. Add 1/2 can of tomato paste. Stir. Add as much of the vegetable broth as needed for desired consistency. Add salt and pepper as desired. Sir as you go, mashing beans occasionally I you like it to be thicker and creamier. Recipe can be increased by adding more beans and salsa, chili powder etc. You may need to add more chili powder or cumin to the basic recipe. Adjust ingredients as needed. Serve with shredded cheese, chips, cornbread, guacamole, sour cream etc. Cool and store in fridage overnight. Reheat in slow cooker for a few hours on medium until it reaches 165 degrees.
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kate
Drama Llama
Posts: 5,517
Location: The city that doesn't sleep
Site Supporter
Jun 26, 2014 3:30:05 GMT
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Post by kate on Feb 20, 2018 23:54:58 GMT
Lentil soup is yummy in the winter, and it's hard to get wrong. Sauté chopped onions, celery, and carrots in some olive oil, add a pound of dried lentils, about 8 cups of water, and salt to taste. Simmer until lentils are tender (45 minutes or so).
You can add herbs, garlic, chopped tomatoes, potatoes, or just about any other veg, but it really is nice just on its own.
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kate
Drama Llama
Posts: 5,517
Location: The city that doesn't sleep
Site Supporter
Jun 26, 2014 3:30:05 GMT
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Post by kate on Feb 20, 2018 23:55:50 GMT
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Post by Basket1lady on Feb 20, 2018 23:59:11 GMT
I made Black Bean Soup last Friday. It is quick to put together, sits well in a crock pot, and reheats even better the next day. You can choose the heat of the salsa you use to flavor it as you like it. I always make at least a double or triple batch whenever I make it.
Black Bean Soup
1 cup tomato salsa
2 15 1/2 oz cans black beans, drained and rinsed
2 cups chicken broth
1 teaspoon lime juice
2 tablespoons cilantro, chopped
sour cream
Heat the salsa in a large pot over medium heat, stirring often, for 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then simmer covered for 15 minutes. Cool slightly and then blend half the mixture in a blender or with an immersion blender. Return the purred soup to the pot and add the lime juice and chopped cilantro.
Serve warm with a dollop of sour cream and a sprinkle of cilantro for garnish. You can also garnish with a slice of avocado. I usually serve this with a crusty bread.
**I use an immersion blender when I make this soup, but I still pull out about 2 cups of the beans, as I like the soup a little chunky. But you can make it as chunky or as smooth as you like--it won't change the flavor.
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Post by katiekaty on Feb 21, 2018 0:00:05 GMT
Lentil soup is yummy in the winter, and it's hard to get wrong. Sauté chopped onions, celery, and carrots in some olive oil, add a pound of dried lentils, about 8 cups of water, and salt to taste. Simmer until lentils are tender (45 minutes or so). You can add herbs, garlic, chopped tomatoes, potatoes, or just about any other veg, but it really is nice just on its own. Lentils are not necessarily my favorite but they are very filling and a good protein substitute. If I just eat the veggie soup without them I get hungry too soup but these little gems make me stay filled up for hours! They are or the dinner table during lent at hour house! I always pan fry them just a tad which helps the flavor! |
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Post by PenandInk on Feb 21, 2018 0:05:40 GMT
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,350
Location: Dallas Texas
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Post by SabrinaP on Feb 21, 2018 0:30:01 GMT
Sure! I've been making meatless soups for the past 4 years. I've found great recipes in my Forks over Knives Cookbook and you can find some over at their website at forksoverknives.com In fact I just made a huge stockpot full of one last night. Nothing beats homemade soup on a freezing cold night. Are you looking for something quick and simple that tastes good and satisfying? Or are you looking for something that may take a bit more time but tastes really spectacular? I have two recipes I can type out for you. One is for White Bean Caldo Verde. It has potatoes, white beans, vegetable stock and chard in it and is quick and filling. The other recipe is Spicy Thai Sweet Potato Stew that I make into a soup. It's a bit more time consuming but really delicious. Let me know which one you'd rather have the recipe to and I'll write it out, okay? The White Bean Caldo Verde sounds good! |
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Post by bc2ca on Feb 21, 2018 0:42:15 GMT
If you can do peanuts at work, Emeril's African peanut soup is delicious. I make it once a week usually. African Peanut Soup
It calls for chicken stock, but I use vegetable or no-chicken bouillon. I think this would go over really well in our house, thanks for sharing.  SabrinaP, my favorite soup is Carrot Ginger. This recipe calls for chicken broth, but works fine with vegetable stock. I love the extra flavor from the coconut milk and have never added the stevia. |
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Post by papercrafteradvocate on Feb 21, 2018 0:57:22 GMT
I just made the most simple delicious soup for my friends at lunch today.
You could change out the chicken broth for tomato juice or veggie broth.
Sauté 1-1/2 cups of finely diced carrot in 2 tablespoons of butter, salt and pepper to taste and a teaspoon of garlic paste.
Add 2 (32 oz.) cartons of chicken broth
Bring to a boil, once boiling, add 2 (9 oz.) packages of cheese tortellini
Once they are cooked (they get a little puffy) stir in an entire container (or bag) of fresh baby spinach.
Taste and add salt and pepper if needed.
Takes about 20 minutes and it makes a lot!
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