This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.
1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes
1 potato
2 carrots
28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves
Mix together:
1 tsp. dried mustard
1/2 tsp. basil
1/4 tsp. pepper
1 clove minced garlic
2 Tbs. balsamic vinegar
3 Tbs. maple syrup
1 Tbs. lemon juice
1/4 cup cider vinegar
between 1/2 and 1 cup olive oil
1 tsp. salt
Rinse and tear up a huge wad (1-2 bunches) of kale, and pour the dressing over the kale in a closeable container.
Let sit for at least 6 hours, and up to a day, in the fridge. Turn/shake container every couple of hours at first.
Makes about 9 cups
Another total favorite from "Laurel's Kitchen," by Laurel Robertson et al.
1 1/2 cup black beans
6 cups water
1 onion, chopped
2 tbsp. oil
2 cloves garlic
2 celery stalks
1 potato
1 carrot
1 bay leaf
1 tsp. oregano
1/4 tsp. savory
2 tsp. salt
1/8 tsp. pepper
1 lemon, juiced
Wash the beans and put them in a saucepan along with the water. Cover loosely, bring to a boil, and simmer for 2 1/2 hours or so, until the beans are quite tender.
Makes about 8 cups, to serve 6
From "Laurel's Kitchen"
A thinner, more flavorful version of lentil soup than the usual stewy kind.
2 cups lentils (green, red, or French lentils)
8 cups water
half an onion, chopped
1 carrot, diced
1 potato, diced
1 celery stalk, diced
2 tbsp. olive oil
2 bay leaves
1 1/2-2 tsp salt
2 tsp. red wine vinegar
Pick over lentils and wash.
So good, from "Laurel's Kitchen," by Laurel Robertson et al.
1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed
1 cup green split peas
1/2 cup barley or rice
2 quarts water
2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme
Makes 4 to 6 generous servings
Adapted from The Best Vegetarian Recipes by Martha Rose Shulman
"From France to Italy to Lebanon to India to Mexico, lentils are appreciated for their distinctive earthy flavor. Any lentil soup can be a main dish. This one, with pasta or rice added at the end and Parmesan sprinkled over each serving, is another Italian minestrone, or "big soup." The pasta and rice absorb much of the liquid, so the soup is thick (you can add more water if you want a brothier soup). Use just enough cayenne to add a little bite.
"
6-8 servings
Adapted from Horn of the Moon Cookbook
1 cup raw barley (2 cups cooked)
6 cups boiling water or stock (more as needed)
2 tbsp. vegetable oil
2 cups chopped onion
2 cups sliced carrots (2 carrots)
1 tbsp. dried dill weed
1 1/2 cups sliced celery (2 stalks)
4 cups sliced mushrooms
1 tsp. salt
Black pepper or cayenne pepper to taste
1 tbsp. tamari
1/2 cups minced fresh parsley
preptime: 40 minutes
servings: 6
source: Moosewood Cooks at Home
1/2 cup bulger
1/2 cup hot water
1 28-oz can diced tomatoes
3 tbsp. olive oil
3 cups onions, chopped
3 cloves garlic, minced
1 generous tsp. ground cumin
1 generous tsp. chili powder
1 tbsp. hot pepper sauce, or 1/4 tsp. cayenne
2 green bell peppers, chopped
2 cups cut corn
1 14-oz can black beans, drained
1 14-oz can kidney beans, drained
salt to taste
Total Time: 35 minutes
Servings: 4 to 6
(Adapted from Moosewood Restaurant Cooks at Home.)
"A golden soup with flecks of red and orange. Variations of this soup are found in cuisines from Egypt to India. It's even better as a leftover, when the flavors have fully mingled. This soup is good served with toasted pita wedges and topped with yogurt, minced onion, or sprigs of fresh mint, parsley, or cilantro. For a simple meal, accompany with a tossed green salad and bread."
10 servings
3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped
28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme
2 tsp. salt
1/4 tsp. pepper
1 c pearl barley or brown rice
2 c frozen green beans or peas
1 tbsp. chopped fresh dill