Category: Soups

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Grandma’s Bean Soup

Grandma's Bean Soup (Grah)
Print
140 calories
32 g
0 g
1 g
5 g
0 g
707 g
32 g
16 g
0 g
0 g
Nutrition Facts
Serving Size
707g
Amount Per Serving
Calories 140
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 32mg
1%
Total Carbohydrates 32g
11%
Dietary Fiber 7g
29%
Sugars 16g
Protein 5g
Vitamin A
52%
Vitamin C
85%
Calcium
9%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2-1/2c northern white beans, rinsed
  2. 2 onions, sauteed
  3. 1 clove garlic
  4. 2 tomato, diced or chopped
  5. 1/2t paprika
  6. 8+cups water
Instructions
  1. Wash and soak beans
  2. Saute onions and garlic until soft
  3. Add chopped tomatoes and seasoning
  4. Rinse beans and add to onions
  5. Add water
  6. Boil for 1-2 hours
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calories
140
fat
1g
protein
5g
carbs
32g
more
NoMayo https://nomayo.us/
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Gazpacho

Gazpacho
Yields 6
Print
672 calories
70 g
0 g
43 g
13 g
6 g
1623 g
280 g
43 g
0 g
35 g
Nutrition Facts
Serving Size
1623g
Yields
6
Amount Per Serving
Calories 672
Calories from Fat 381
% Daily Value *
Total Fat 43g
66%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 280mg
12%
Total Carbohydrates 70g
23%
Dietary Fiber 14g
56%
Sugars 43g
Protein 13g
Vitamin A
163%
Vitamin C
461%
Calcium
21%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tomatoes, cut into small pieces
  2. 1 green pepper, chopped
  3. 1 onion, chopped
  4. 1 cucumber, chopped
  5. 2c tomato juice or Spicy V-8 Juice
  6. 1-2 cloves, garlic
  7. 1TB parsley
  8. 3TB olive oil
  9. 4TB wine vinegar
  10. Salt and cayenne pepper
  11. Black olives, pitted
Instructions
  1. In large bowl, mix all ingredients except olives. Blend half the mixture in a blender
  2. Add the other half and add olives
  3. Serve with croutons
Notes
  1. Susan Roth adds celery and zucchini
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calories
672
fat
43g
protein
13g
carbs
70g
more
NoMayo https://nomayo.us/
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Tuscan Kale and Cannellini Bean Soup

Tuscan Kale and Cannellini Bean Soup
Print
2821 calories
333 g
154 g
99 g
172 g
44 g
2735 g
9651 g
32 g
0 g
48 g
Nutrition Facts
Serving Size
2735g
Amount Per Serving
Calories 2821
Calories from Fat 868
% Daily Value *
Total Fat 99g
152%
Saturated Fat 44g
218%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 38g
Cholesterol 154mg
51%
Sodium 9651mg
402%
Total Carbohydrates 333g
111%
Dietary Fiber 69g
275%
Sugars 32g
Protein 172g
Vitamin A
2201%
Vitamin C
1458%
Calcium
451%
Iron
185%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 pounds Lacinato (Tuscan) kale, tough stems removed, coarsely chopped
  2. Coarse salt and freshly ground pepper
  3. 2 tablespoons olive oil
  4. 1/3 cup finely chopped red onion
  5. 3 garlic cloves, thinly sliced
  6. 1 dried red chili, such as chili de árbol, crumbled
  7. 1/2 teaspoon fennel seeds
  8. 5 cups vegetable stock, preferably homemade
  9. 8 ounces dried cannellini beans, soaked (or 2 cans cannellini beans, drained)
  10. 1 tomato, seeded and finely chopped (or one 14-ounce can diced tomatoes, drained)
  11. 1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted
  12. Freshly shaved Parmesan cheese (optional)
  13. Juice of 1/2 lemon (optional)
Instructions
  1. Prepare an ice-water bath. Blanch kale in a large saucepan of boiling salted water until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer kale to ice bath to stop the cooking; drain.
  2. Heat olive oil in a large saucepan over medium. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chili, and fennel seeds; cook, stirring occasionally, 2 minutes.
  3. Stir in stock, beans and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, about 45 minutes (15 minutes if using canned beans).
  4. Add kale and reserved cooking liquid. Season with salt and pepper and lemon juice if using. Cook, stirring, until kale is warmed through and very tender, about 5 minutes. To serve, divide bread and soup among 4 bowls, sprinkle with shaved Parmesan, if using.
Notes
  1. To make it easier, I used canned beans and now that Trader Joe's offers washed, chopped and bagged fresh kale, my meal prep is cut by minutes.
  2. Winter calls for robust flavors as well as for foods that are substantial and nourishing. This hearty Italian soup, which pairs bitter greens with buttery white beans, satisfies on both counts. Recipe adapted from "Meatless" from the kitchens of Martha Stewart Living.
Adapted from Martha Stewart Living
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calories
2821
fat
99g
protein
172g
carbs
333g
more
Adapted from Martha Stewart Living
NoMayo https://nomayo.us/
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Tuscan Bean Soup

Tuscan Bean Soup
Yields 6
Print
1421 calories
189 g
68 g
43 g
83 g
18 g
2270 g
12435 g
21 g
0 g
21 g
Nutrition Facts
Serving Size
2270g
Yields
6
Amount Per Serving
Calories 1421
Calories from Fat 374
% Daily Value *
Total Fat 43g
66%
Saturated Fat 18g
92%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 68mg
23%
Sodium 12435mg
518%
Total Carbohydrates 189g
63%
Dietary Fiber 51g
204%
Sugars 21g
Protein 83g
Vitamin A
586%
Vitamin C
175%
Calcium
157%
Iron
88%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon olive oil
  2. 2 cups finely chopped onion
  3. 5 garlic cloves, minced
  4. 2 cups organic vegetable broth or chicken broth
  5. 1 cup water
  6. 1 teaspoon chopped fresh rosemary
  7. 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
  8. 2 fresh thyme sprigs
  9. 1 (1 1⁄2- ounce) piece Parmigiano- Reggiano cheese rind
  10. 8 cups chopped escarole (about 1 pound) (can substitute chard, spinach or kale)
  11. 1 cup chopped carrot
  12. 1⁄ 2 teaspoon crushed red pepper
  13. 1⁄ 4 teaspoon salt 1⁄ 4 teaspoon freshly ground black pepper
  14. 1 teaspoon white wine vinegar
  15. 6 tablespoons shaved fresh Parmesan cheese
  16. Jarred pesto for garnish (optional)
Instructions
  1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and saute for 4 minutes, stirring frequently. Add garlic, and saute for 30 seconds. Add broth and the next 5 ingredients (through cheese rind); bring to a boil.
  2. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender.
  3. Stir in red pepper, salt, black pepper and vinegar. Remove and discard rind; sprinkle soup with shaved cheese and a dollop of pesto if desired.
Adapted from Recipe adapted from myrecipes.com and Kate Lawson.
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calories
1421
fat
43g
protein
83g
carbs
189g
more
Adapted from Recipe adapted from myrecipes.com and Kate Lawson.
NoMayo https://nomayo.us/
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Tomato Soup (from Laurel’s Kitchen)

Tomato Soup
Yields 8
Print
364 calories
55 g
0 g
16 g
8 g
1 g
1760 g
7437 g
31 g
0 g
13 g
Nutrition Facts
Serving Size
1760g
Yields
8
Amount Per Serving
Calories 364
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 7437mg
310%
Total Carbohydrates 55g
18%
Dietary Fiber 13g
53%
Sugars 31g
Protein 8g
Vitamin A
342%
Vitamin C
147%
Calcium
22%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 cups fresh or canned tomatoes
  2. 1 medium onion
  3. 2 stalks celery
  4. 1 tablespoons oil or margarine
  5. 1 carrot
Seasonings
  1. 3/4 teaspoons oregano
  2. 1-1/2 teaspoons basil
  3. 1 quart hot vegetable stock (faux chicken is good too)
  4. 1-1/2 teaspoons salt
  5. Pepper to taste
Instructions
  1. Chop the tomatoes into small pieces if you don't mind including the skins, or simply rub them over a grater to get the juice and pulp. Chop the onion and celery and grate the carrot.
  2. Sauté the onion along with the celery and carrot. Cook these vegetables until the onion is soft.
  3. Add oregano, basil, and tomatoes to the pot and simmer gently for 15 minutes. At this point, if you want a smooth, creamy texture, puree the soup in a blender or food mill.
  4. Add the hot stock and bring the soup to a boil. Simmer on low heat for 5 minutes. Season with salt and pepper.
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calories
364
fat
16g
protein
8g
carbs
55g
more
NoMayo https://nomayo.us/
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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup
Yields 6
Print
Total Time
1 hr 45 min
Total Time
1 hr 45 min
1848 calories
160 g
90 g
121 g
52 g
30 g
3683 g
8580 g
86 g
1 g
86 g
Nutrition Facts
Serving Size
3683g
Yields
6
Amount Per Serving
Calories 1848
Calories from Fat 1071
% Daily Value *
Total Fat 121g
187%
Saturated Fat 30g
149%
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 72g
Cholesterol 90mg
30%
Sodium 8580mg
357%
Total Carbohydrates 160g
53%
Dietary Fiber 35g
140%
Sugars 86g
Protein 52g
Vitamin A
491%
Vitamin C
577%
Calcium
56%
Iron
73%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lbs ripe plum tomatoes, cut in half
  2. 1/4 cup olive oil, plus
  3. 2 tablespoons olive oil
  4. 1 tablespoon kosher salt
  5. 1 1 /2 teaspoons fresh ground black pepper
  6. 2 cups chopped yellow onions
  7. 6 garlic cloves, minced
  8. 2 tablespoons butter
  9. 1 /4 teaspoon crushed red pepper flakes
  10. 1 (28 ounce) cans plum tomatoes (with their juice)
  11. 4 cups fresh basil leaves, packed
  12. 1 teaspoon fresh thyme leave
  13. 1 quart chicken stock or 1 quart water
Instructions
  1. 1. Preheat the oven to 400 degrees.
  2. 2. Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
  3. 3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  4. 4. In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T olive oil, the butter,
  5. and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
  6. 5. Add the oven roasted tomatoes, including the liquid on the baking sheet.
  7. 6. Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest
  8. blade.
  9. 7. Taste for seasonings.
  10. 8. Serve
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calories
1848
fat
121g
protein
52g
carbs
160g
more
NoMayo https://nomayo.us/
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Potato-Leek Soup

Potato-Leek Soup
Print
1891 calories
270 g
182 g
70 g
58 g
44 g
3473 g
4535 g
16 g
3 g
21 g
Nutrition Facts
Serving Size
3473g
Amount Per Serving
Calories 1891
Calories from Fat 618
% Daily Value *
Total Fat 70g
108%
Saturated Fat 44g
220%
Trans Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 182mg
61%
Sodium 4535mg
189%
Total Carbohydrates 270g
90%
Dietary Fiber 20g
79%
Sugars 16g
Protein 58g
Vitamin A
75%
Vitamin C
168%
Calcium
45%
Iron
110%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cloves garlic
  2. 1 bunch leeks*
  3. ¾ stick butter
  4. 1 T. vinegar
  5. 2 t. tarragon
  6. 8 cups "chicken" broth**
  7. Dash pepper
  8. 8 small potatoes (cubed)
  9. 1T lemon juice
Instructions
  1. 1. Saute garlic in butter, then add leeks.
  2. 2. Cook for 15 minutes so that the leeks are softened.
  3. 3. Add broth and seasonings
  4. 4. Add potatoes (you can use any kind, but I like to use redskins, unpeeled.)
  5. 5. Cook for 30 minutes
  6. 6. Puree solids
  7. 7. Add lemon juice and serve.
Notes
  1. Optional: some people add heavy cream at the end. You can also serve with croutons.
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calories
1891
fat
70g
protein
58g
carbs
270g
more
NoMayo https://nomayo.us/
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Mushroom-Barley Soup -NYT

Mushroom-Barley Soup -NYT
Yields 4
Print
Total Time
45 min
Total Time
45 min
1155 calories
205 g
0 g
31 g
28 g
4 g
571 g
1213 g
14 g
0 g
24 g
Nutrition Facts
Serving Size
571g
Yields
4
Amount Per Serving
Calories 1155
Calories from Fat 270
% Daily Value *
Total Fat 31g
47%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 1213mg
51%
Total Carbohydrates 205g
68%
Dietary Fiber 43g
173%
Sugars 14g
Protein 28g
Vitamin A
613%
Vitamin C
20%
Calcium
14%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 ounce dried porcini mushrooms (about 1 cup)
  2. 2 tablespoons olive oil
  3. ¼ pound shiitake or button mushrooms, stemmed and roughly chopped
  4. 3 medium carrots, peeled and sliced
  5. 1 cup pearl barley
  6. Salt and pepper
  7. 1 bay leaf
  8. 1 tablespoon soy sauce
Instructions
  1. Preparation
  2. Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
  3. Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.
Notes
  1. Soup made without meat or meat broth can be insipid. That's why most people think pea soup needs ham and mushroom-barley soup needs beef. But it's possible to make a satisfying, even hearty, vegetarian soup if you choose your ingredients carefully and extract every bit of flavor from them. Enter this mushroom-barley soup, a vegetarian dish with real body, texture and depth of flavor. The key ingredient here is dried porcini, which can be reconstituted in hot water in less than 10 minutes, giving you the best-tasting mushrooms you can find outside the woods and an intensely flavored broth that rivals beef stock. Don't forget to toast the barley while really browning the mushrooms and carrots - it lends a deep warmth.
Adapted from New York Times
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calories
1155
fat
31g
protein
28g
carbs
205g
more
Adapted from New York Times
NoMayo https://nomayo.us/
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Mushroom Barley Soup

Mushroom and Barley Soup
Yields 6
Print
1465 calories
236 g
0 g
28 g
85 g
5 g
3001 g
17860 g
23 g
0 g
20 g
Nutrition Facts
Serving Size
3001g
Yields
6
Amount Per Serving
Calories 1465
Calories from Fat 249
% Daily Value *
Total Fat 28g
43%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 17860mg
744%
Total Carbohydrates 236g
79%
Dietary Fiber 49g
196%
Sugars 23g
Protein 85g
Vitamin A
258%
Vitamin C
90%
Calcium
33%
Iron
96%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons dried porcini mushrooms
  2. 2 tablespoons margarine
  3. 1 large onion, thinly sliced
  4. 2 ribs celery with leaves, diced
  5. 1/4 cup parsley
  6. 1 carrot, peeled and sliced
  7. 3 cloves garlic, chopped
  8. 1 pound fresh porcini or other mushrooms
  9. 1 tablespoon flour
  10. 2 quarts beef broth or water
  11. 1 cup whole barley
  12. 2 teaspoons salt
Instructions
  1. 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.
  2. 2. Coarsely chop the dried mushrooms.
  3. 3. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes.
  4. 4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
  5. 5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring.
  6. 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.
  7. 7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
  8. 8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.
beta
calories
1465
fat
28g
protein
85g
carbs
236g
more
NoMayo https://nomayo.us/
Posted on

Mushroom Barley Soup

Mushroom and Barley Soup
Yields 6
Print
2670 calories
350 g
86 g
94 g
118 g
18 g
4122 g
4494 g
73 g
0 g
71 g
Nutrition Facts
Serving Size
4122g
Yields
6
Amount Per Serving
Calories 2670
Calories from Fat 836
% Daily Value *
Total Fat 94g
145%
Saturated Fat 18g
89%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 57g
Cholesterol 86mg
29%
Sodium 4494mg
187%
Total Carbohydrates 350g
117%
Dietary Fiber 54g
218%
Sugars 73g
Protein 118g
Vitamin A
380%
Vitamin C
63%
Calcium
31%
Iron
92%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 qts (12 cups) chicken or mushroom stock (low sodium okay)
  2. 1 1/4 cups pearl barley
  3. 2 bay leaves
  4. 6 dried shitake mushrooms
  5. 1/4 cup extra virgin olive oil, divided
  6. 1 large onion, chopped
  7. 1 cup chopped celery, including leaves
  8. 1 cup peeled and chopped carrots
  9. 2 cloves crushed garlic
  10. 1 lb white mushrooms, scrubbed and sliced
  11. Salt and pepper
Instructions
  1. Pour chicken or mushroom stock into a large stockpot and bring to a boil. Stir in the barley, add the bay leaves, then reduce heat and simmer uncovered. Set your timer for 2:15 (2 hours 15 minutes) starting now
  2. While the soup simmers, place dried mushrooms in a separate small saucepan. Add 3 cups of water to the saucepan and bring to a boil over high heat. As soon as the water boils, remove saucepan from heat and let the mushrooms soak for 20 minutes.
  3. Drain the mushroom water by straining it through a coffee filter (use a mesh strainer or colander to hold the filter). Reserve the mushroom water.
  4. Chop the soaked, softened mushrooms into small pieces and reserve.
  5. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onion to the skillet and sauté till softened.
  6. Add the celery and carrots and sauté for 5 more minutes till everything is browning and starting to caramelize.
  7. Add the soaked chopped dried mushroom pieces and crushed garlic, sauté for 2 more minutes. Your kitchen should smell really good right about now!
  8. Scrape up any brown bits from the bottom of the skillet. Pour the strained mushroom broth into the skillet, bring to a boil, stir. Cook for 2 more minutes till mixture is hot and bubbly. Add the contents of the skillet to the simmering stockpot with the broth and barley.
  9. Without rinsing the skillet, heat 1 tbsp of olive oil over medium high heat, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn heat to high. Let the mushrooms sear without stirring.
  10. After 2 minutes, stir the mushrooms continuously for another 1-2 minutes until they are seared golden brown and shrink to about half their size.
  11. Pour the seared mushrooms into the soup pot. Heat the last 1 tbsp olive oil in the skillet and repeat the process for the remaining mushrooms. Add the rest of the seared mushrooms to the soup pot, stir to blend all ingredients.
  12. Reduce heat to a low simmer. Let the soup cook uncovered until your timer goes off (2 hours 15 minutes total cooking time), or until the barley is completely tender and the soup is nicely thickened. Add water during the simmer if the soup becomes overly thick. At the end of cooking, season with salt and pepper to taste. Serve hot.
Notes
  1. You will also need
  2. Large stock pot, timer, small saucepan, skillet, paper coffee filter or clean mesh coffee filter
  3. Word doc on file has pictures.
beta
calories
2670
fat
94g
protein
118g
carbs
350g
more
NoMayo https://nomayo.us/