Button Soup

Source: Whole Foods for the Whole Family
Date tried:June 30, 2017
Yield: 16 servings
Time needed: 3-4 hours

Although it would take even longer, this would be a great dish to do in a slow cooker. The name comes from a children’s storybook which includes a variation on the Stone Soup tale. In this one a miser is tricked into making soup for a whole town with just a button, so the contributor’s children named this “button soup”. The long, slow cooking makes for beautifully tender stewing beef as well as a great beef stock.

Button Soup

Button Soup
3 lbs. beef short ribs or 2 lbs. stewing beef and soup bone
8 cups cold water
1 cup chopped onion
1 cup chopped celery
1 1/2 tsp. salt
dash pepper
1 bay leaf

1/2 cup lima beans
1/2 cup chopped carrots
4 cups tomatoes
1/2 cup brown rice
1/2 cup corn
1/2 cup peas
1/2 cup string beans
1/2 cup chopped green bell pepper

Optional additions:
1 green bell pepper, seeded, quartered
1/2 to 1 cup each cabbage, mushrooms, potato, turnips, parsley, sweet potato, spinach
1/4 to 1/2 cup lentils, split peas or soaked dried beans

Make broth by combining the first set of ingredients in a 6 quart pot, including optional green pepper if desired.
Simmer 2-3 hours.
Strain, discarding vegetables and bay leaf.
Shred meat from bones and return to broth.

Add lima beans, carrots, tomatoes and rice (and any additional ingredients that take about the same time to cook).
Simmer for 30 minutes. (may substitute barley for brown rice).

Add remaining ingredients and simmer for 15 minutes

Basically use whatever vegetables suit your family’s taste and you have on hand. But be sure to include tomatoes.

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Vegetable Miso Soup

Source: May All Be Fed: Diet for a New World
Date tried: June 17, 2017
Yield: 6 servings
Time needed: 20 minutes

A very simple soup in the Asian tradition and quickly made. I was delightfully surprised by the flavour. Much better than standardized restaurant preparations.

Vegetable Miso Soup

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Cold Zucchini and Buttermilk Soup

Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill

This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.

Cold Zucchini and Buttermilk Soup

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Celery Root Soup

Source: Food Combining for Health
Date tried: April 17, 2012
Yield: 4 servings
Time needed: 10 minutes or less

A delicious and simple one-vegetable soup.  This sort of lunch was a mainstay of my diet when recovering from surgery. Celery root is one of my favorite vegetables for a plain soup.  One can use the same technique with potato, sweet potato, carrots, parsnips and squash.

Celery Root Soup

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Cream Soup Substitute

Source: Simply in Season
Date tried: March 21. 2015
Yield: 8 cups/ 2L
Time needed: A few minutes to make mix; 5-10 minutes to prepare it for use.

Many casserole recipes call for a can of cream soup (chicken, celery, mushroom, etc.) as an ingredient. If you prefer a low-fat, less salty and much less expensive alternative, here it is.

As the picture shows, once I had the mix ready, I used it to make a cream of vegetable soup.

Cream Soup Substitute & Cream of Vegetable Soup

Cream Soup Substitute & Cream of Vegetable Soup

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Creamy Mushroom Soup

Source: Recipes for a Small Planet
Date tried: June 4, 2014
Yield: 3 quarts
Time needed: 1 hour

Keep your timer handy for this one.  There are several steps that take a few minutes each.  Basic prep: chop or slice all vegetables; sauté and purée mushroom stems; sauté potatoes; then put potatoes, mushrooms & stock together to complete cooking. Milk & parsley are added just before serving. It takes attention, but it is a delicious soup and also keeps well, justifying the large quantity.

Creamy Mushroom Soup

Creamy Mushroom Soup

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