Trying to get all of my loved recipes (plus some to still try) posted here at Zaar for my grandkids. This is one that my late husband and I loved in the summertime. It is so refreshing. The only change to update is the V-8 juice. Cook time is chill time.
I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!
Everything in it but the kitchen sink; a stick-to-your-ribs winter soup. One of our favourites when the wind starts a-blowin' and the grey skies start a-snowin'. Don't be tempted to use onions instead of leeks now. The leeks are required. Like all pea soups, better the next day.
This is my all-time favorite vegetable stock; the richness of this stock belies its simplicity. It loans its full-bodied flavor to almost any soup. It is the only veggie stock I will use to make my Recipe #150699 (Aka Hangover Soup), it would be a shame to make that soup any other way… a real shame. I originally found the recipe in a cookbook titled Soup and Bread: A Country Inn Cookbook, and have since adjusted it a bit. I also usually double the batch as it seems that 4 cups is never enough for us, and it freezes well. You can also add as many shiitake mushroom stems as you want (say 1 -3 cups) to the browned vegetables with the water for even more flavor. The variation which follows is sheer heaven: the ambrosia of soup stocks. Note: This recipe yields a little over 4 cups, if you are making my Hangover Soup recipe you will needs to double this recipe.
This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.
No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil
From WW online. Can also be made with pears instead of apples. Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel.