Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Easy Vegetable Soup Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Friday 16 January 2015

Easy Vegetable Soup Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Easy Vegetable Soup Recipe Biography

Source:- Google.com.pk

Recipe: Hearty Tomato Bean and Veggie Soup:-
Easy to make and low in fat
This vegetable soup recipe is healthy, delicious and easy to make. Team this soup with some crisp winter apples or pears and a serving of low-fat Cheddar cheese, and you’re ready for company. You can also make a double batch and freeze half for another meal.
Ingredients

2 teaspoons extra virgin olive oil
½ pound leeks, trimmed, split in half lengthwise, and well rinsed
1 medium white onion, chopped
½ pound carrots, thinly sliced on the diagonal
2 large celery ribs, thinly sliced on the diagonal
2 tablespoons dried lentils, rinsed and picked over
2 tablespoons dried split peas, rinsed and picked over
2 tablespoons dried small white beans, rinsed and picked over
1 teaspoon dried thyme
½ teaspoon freshly ground pepper
2 quarts fat-free, reduced sodium chicken or vegetable broth
One 14½-ounce can no-salt-added plum tomatoes, drained and coarsely chopped
¼ pound spinach, touch stems discarded
Preparation

    In a large soup pot, heat the oil over medium-low heat. Thinly slice the leeks and add them to the pot along with the onion. Cook, stirring, until the vegetables wilt, about 5 minutes.
    Add the carrots, celery, lentils, peas, beans, thyme, pepper and broth. Bring to a boil. Reduce the heat and simmer, covered, for 45 minutes, stirring occasionally.
    Stir in the tomatoes and continue to simmer, covered, for another 15 minutes, until the white beans are tender.
    Stir in the spinach and simmer, uncovered, until wilted, about 3 minutes.
    Ladle into soup bowls and serve.

Nutritional information

Calories: 130 calories
Total Fat: 3 g
Saturated Fat: 0.5 g
Protein: 9 g
Carbohydrates: 21 g
Dietary Fiber: 5 g
Cholesterol: 0 mg
Sodium: 130 mg
Potassium: 120 mg
Easy dinner recipes: Three luscious soups to cozy up to:-
when the weather cools down, a bowl of hot, luscious soup is all you need for dinner. For the vegetarians, here's a recipe for an easy carrot soup made with leeks and just a hint of cayenne pepper and cumin.

And this recipe for a winter vegetable soup incorporates potatoes, parsnips, leeks, celery root and a little heavy cream.
For something hearty, here's a recipe for an easy steak soup from the now-closed Pam Pam Restaurant in San Francisco.
PAM PAM'S EASY STEAK SOUP

1 pound round steak, diced

1 cup (2 sticks) butter

1 cup flour

1 onion, chopped

1 large carrot, chopped

3 stalks celery, chopped

1 (28-ounce) can whole tomatoes, chopped

3 quarts beef stock

1 tablespoon Worcestershire sauce

Salt, pepper

1 1/2 cups half and half
Brown the meat with the butter in a stockpot over high heat, 2 to 3 minutes. Reduce the heat to medium and stir in the flour until smooth. Add the onion, carrot and celery. Cook 10 minutes. Add the undrained tomatoes, stock and Worcestershire sauce. Season with salt and pepper.

Simmer 1-1 1/2 hours (the soup will become thicker the longer it cooks). Skim the fat. Add the half-and-half the last 5 minutes of cooking.

Each of 16 servings: 247 calories; 722 mg. sodium; 55 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 12 grams carbohydrates; 9 grams protein; 1.25 grams
Ingredients

    4 teaspoons olive oil
    1 medium onion, medium dice
    Kosher salt
    Freshly ground black pepper
    2 medium carrots, medium dice
    2 medium garlic cloves, finely chopped
    1 celery stalk, medium dice
    2 cups additional vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), medium dice
    1 bay leaf (optional)
    1 pinch dried thyme (optional)
    1/4 cup white wine or dry vermouth (optional)
    1 quart low-sodium chicken or vegetable broth
    1 pound Yukon Gold potatoes, medium dice
Instructions

    1Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
    2Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
    3Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme. Season again with salt and pepper and cook an additional 5 minutes. If using, add the wine or vermouth (for some acidity) and cook, stirring occasionally, until the alcohol has reduced by about half, about 2 minutes.
    4Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes. Taste and season with additional salt and pepper as needed. If you choose, serve with a dollop of pesto.

Easy Vegetable Soup Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics