Showing posts with label easy vegetable soup. Show all posts
Showing posts with label easy vegetable soup. Show all posts

Wednesday, July 16, 2014

Soup, of Course, for Breaking the Fast or Any Time


I made a large pot of soup, and it's almost gone. Just my husband and I are home to eat it, and he also got some noodles. But I didn't make anything else to break the 17th of Tammuz fast.

  • brown lentils  1/3 cup
  • split peas 1/3 cup
  • onion 1 large
  • fresh garlic a few pieces
  • carrots 4 big ones
  • squash 1
  • oil, salt and pepper to taste
Yes, those are all of the ingredients, and no, I don't measure. I can't say exactly how much of anything, but I'll try to give you an idea by giving quantities, but please don't taken them as required. You should be flexible according to what you like and what you have in the house. I was going to add fresh pumpkin, but the carrots were so big and thick, it didn't seem necessary. You can certainly decide to use more or less of the peas and lentils or just use one kind instead of both. Instead of the squash add another carrot or sweet potato or fresh pumpkin. And of course you can and probably should add fresh greens, celery or parsley. It would make a better soup. That's how flexible soup-making should and can be.
  • Check lentils and peas for bugs, stones etc.
  • Put in pot and add hot water to cover, plus, then cover and let it sit for an hour or two or more.
  • Cut up the vegetable, add to peas and lentils to cook. Also add water and oil. Reduce time by adding boiling water.
  • When they seem almost ready (soft,) add the salt and pepper.
  • Simmer a bit longer and then leave covered about a half an hour before serving.

Wednesday, January 9, 2013

The Winds Whistle and The Soup's Cooking

Even though my house is pretty well insulated, double walls and double windows, I can still feel that it's cold and windy outside.  And yes, cold enough for the hail and sleet to stick a bit, even a couple of hours later when I took a walk.  A rare move for me, I even took the forecasts seriously and didn't travel in to Jerusalem for my Bible classes in Matan.  I guess it was a smart move, because the second class was canceled, when the Jerusalem Municipality announced that schools were closing early.  And bus service was very irregular.

PM at Israel Police traffic control center 
Photo: GPO / Kobi Gideon
Prime Minister Benyamin Netanyahu made a very public inspection of "headquarters," since he's running for office.

Almost everyone will agree that the best food on a cold, windy day is hot soup, so I made yet another version of vegetable soup.  And  I found just the right movie to watch when cooking, Julia and Julie.  But please don't expect this recipe to be anything French or fancy!  It's a new version of my "Two Pot Vegetable Soup."

Ingredients
  • a cup brown lentils
  • large onion in small pieces
  • a few carrots, cut
  • garlic
  • tomato concentrate/past
  • oil
  • cabbage, cut
  • water
Instructions, by Illustrations

Let the lentils soak in boiling water, covered, before cooking.  Then boil them, and it won't take long.

Saute onions, carrots and garlic in oil.
Add some tomato concentrate/paste
Then add the cooked lentils to the vegetables along with boiling water.

Add the cabbage, more boiling water if needed, plus your salt and pepper
Let it all cook on a low flame for about half an hour.
Delicious!

Wednesday, December 26, 2012

Easy Lentil Soup Plus

This week I made myself a new version of my two-pot vegetable soup,

Lentil Soup Plus
  • black and brown lentils
  • celeriac
  • carrots
  • squash
  • onion
  • sweet potato
  • vegetable oil and seasonings
I don't measure.  Sorry, but it all decides on how much you need and how large your pots are and how large the veggies are and what mood you're in.  This is a very easy recipe. Think flexible! 
A couple of hours before cooking...
  • check lentils for stones or bugs
  • put in pot and add boiling water and cover and leave for a bit
  • add more boiling water and then cook on stove
  • prepare your vegetables for the food processor or cut them up yourself

  • put the vegetables in a pot after cutting or shredding
  • add some oil and saute
  • then pour in the cooked, or almost cooked, lentils and some more boiling water until pot's pretty full, cover and then simmer for at least 40 minutes
  • season with salt, pepper and whatever
  • cook another few minutes
  • turn off and leave for at least 15 minutes
And it's ready and delicious!

Wednesday, November 21, 2012

Such a Simple Vegetable Soup

Here's the soup I made for myself when I could barely hold a knife, and even harder was cutting with one.  I needed a good hearty meal, and while at the job of cooking, of course I made a quantity enough for a few meals.


To cut down on the stress to my injured shoulder/arm, as you can see, I didn't cut the vegetables much.  The brown lentils needed plenty of cooking, so that suits the timing for large carrots.  I just cut them with the spoon when eating.  They were very soft.

Exact quantities aer not important.  The most important thing is a good pot with a lid. 

Here are the instructions:
  • check your lentils, peas or any combo for small stones or bugs
  • put them in a pot and more than cover with boiling water
  • cover and leave for at least an hour
  • add more boiling water and put on a low flame
  • add onion, carrot and any other vegetable you want, such as squash, pumpkin or sweet potato
  • add a spoon or more of cooking oil
  • leave to cook on a low flame for an hour or so
  • if you see the water being absorbed add more boiling water
  • add your salt and seasoning only when it's almost ready
  • when everything is soft, turn off the flame, leave it for a few minutes and it's ready to eat

Wednesday, December 19, 2007

Easy, One-Pot Vegetable Soup


I must admit that, as I write this, the smell of the soup is driving me nuts, but it's only half an hour until the end of the fast.


Usually I make a two-pot vegetable soup, which is always delicious. But then I make too much, and I just made it last week during Chanukah, so I decided to make a quicker, easier and smaller one.



First thing I did was to take a handful of beans, check them, rinse them and put them in a pot with boiling water.


  • I let them cook 15 minutes, then sit, covered*, for an hour.

  • pour out the liquid, since people say that beans are easier to digest if you pour out the first liquid

  • next some split peas, check, rinse, add to pot with more boiling water and cook at least a half hour. Sit covered.

  • Then I added cut-up onion and carrots

  • Tomato paste and rice and lots more water, and cook for an hour.

Put in salt, pepper and whatever a few minutes before turning off the flame. And let it "sit" a bit more.



*Cover with a heavy towel to keep the heat in the pot.