32 vegetable soup basic Recipes

carrot, sliced, chopped onions (about 1 1/2 lbs or 3 medium), celery ribs, sliced, garlic cloves, minced, whole tomatoes with juice, sliced green cabbage (about 1/2 small head or 1 lb), green beans, trimmed and cut into bite-size pieces, reduced-sodium fat-free chicken broth, water, salt and pepper, to taste, zucchini , cut into half-moon slices (about 1 1/4 lbs), baby spinach leaves (or other greens such as kale)

basic meatloaf, chopped (left over ), diced tomatoes, beef broth, onion, diced, garlic cloves, minced, carrot, diced, potato, diced, frozen vegetables (peas, corn and green beans), pearl barley (more if you like it thick), alphabet pasta (or any other small noodles), baby spinach leaves (optional), salt and pepper, to taste

cream of chicken soup, milk, frozen peas or 1 cup other vegetables, cooked chopped chicken, egg noodles, cooked & drained, breadcrumbs, butter, melted

butter or 1 tbsp margarine, vegetable oil, boneless skinned chicken breast, cut into 3/4-inch cubes, basic chicken stock , i like, carrots, peeled and thinly sliced, stalks celery, thinly sliced, yellow onion, finely chopped, grain rice, parsley, minced, salt, black pepper

water, cold or at room temperature, onions, unpeeled, quartered, carrot , scrubbed, quartered, potatoes, unpeeled, quartered, head garlic, unpeeled, ribs celery, with tops, parsley, salt or tamari soy sauce, fresh or dried herbs; oregano, basil, rosemary, sage, bay leaf, etc., nutritional yeast (available in bulk at natural food stores), white miso (use brown or red for a bolder flavor)

olive oil, diced celery, minced onion, vegetable broth or 2 cups chicken broth, diced carrots, diced zucchini, corn, chopped bell pepper, salt and pepper

broth , vegetable, chicken or 3 cups beef, ground ginger, garlic powder, handful chinese noodles, broken up, red pepper, chopped, mushroom, sliced, carrot, chopped, green onion, sliced, heads baby bok choy , root removed, soy sauce, veg oil

cauliflower, broccoli, extra virgin olive oil, garlic cloves, minced, chicken stock, salt, dijon mustard, dried tarragon leaves or 1 tsp herbs, of your choice, sea salt, fresh ground black pepper, heavy cream (optional)

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

recipe of basic meatballs (prepared from another recipe ), cream of celery soup , use the condensed soup undiluted, sour cream, vegetables or 16 oz green beans, cut or 16 oz carrots, sliced, potatoes, drained and sliced, egg, biscuit mix, eggs, milk, biscuit mix, parsley flakes, milk