Master soup recipe

Yield: 1 Servings

Measure Ingredient
1 teaspoon Olive oila
2 \N Cloves garlic; minced
1 \N Onion; peeled and chopped
5 cups Broth (chicken; beef, vegetable, or bottled clam juice, or low-salt vegetable juice)
1 cup Chopped vegetables (celery; carrots, parships, squash, celery root, green beans, fennel, broccoli buds, cauliflower buds, stewed tomatoes, green peas)
1 teaspoon Dried herbs (thyme; dill, rosemary, sage, basil, oregano, marjoram)
½ pounds Uncooked meat or other protein, cut into 1/2 inch cubes (chicken, lean ground beef, turkey, scallops, shrimp, lean ground lamb, tofu, salmon) (up to 1)
¼ cup Quick cooking grain (pasta; bulgur, barley, white rice, quick-cooking brown rice, couscous)
1 tablespoon Fresh chopped parsley
1 cup Canned beans; drained (Optional; black, kidney, pinto, lima, or white beans)

There was a lot of soup talk recently, so I thought I would add this. Its from the October issue of Walking Magazine.

One Easy Recipe, Hundreds of Soup Its easy to put together a one-pot soup meal that will take the chill off a nippy fall night. With the following master recipe, you can mix and match the broth, vegetables, herbs, meat or protein, a quick-cooking grain, and, if desired, legumes, to come up with limitless variations. For example, use chicken broth, celery, carrots, thyme, white chicken meat, and minature macaroni for traditional chicken-noodle soup. Or for a hearty vegetarian soup, use vegetable broth, chopped fresh spinach, stewed tomatoes, oregano, tofu, white rice, and cannellini beans.

Heat oil in a large pot over medium heat. Add onion and garlic, and saute for 2 minutes. Add the broth, vegetables, and dried herbs, and bring to a boil. Add the meat or protein and quick-cooking grain, and simmer for approximately 12 minutes; or until the meat and grains are tender. Mix in beans if using, and continue heating for 2 minutes. Stir in fresh parsley, and ladle into four soup dishes. Serve with hot, crusty bread and a warm fruit compote for dessert.

Posted to EAT-L Digest by Martha <onion@...> on Sep 12, 1997

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