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January 2003 Issue
Alice in Winter Wonderland's Delicious Winter Soups
by Ronda L. Halpin
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The entire world seems to be covered with ice and snow. We no longer wonder if it snowed last night; we just wonder how much it snowed. Well, it did again last night, and our water pump isn't working, and who knows why. My mother, (now in her fifth week with bronchitis) managed to get it going once, but then it went out again.

We tried to get up the driveway day before yesterday, and the RamCharger, 4-wheel-drive and all, spun and we slid back down, sideways. Scary. About now we start to miss summer.

I have an appointment with the dentist this afternoon, and nobody feels very good. I'm really looking forward to making a bunch of soups as soon as we have water again.

Heart and tummy warming delicious vegetarian soups and stews are more than welcome right now. Here is a wonderful collection of vegetarian recipes, including African Vegetarian Stew, Vegetarian Chowder, Vegetarian Hot and Sour Soup and more.

I have also included some tips for cooking dry beans.


African Vegetarian Stew

  • 3 c. water
  • 4 1/2 T. ground cumin
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/4 c. raisins
  • 1/2 c. couscous or bulgur wheat
  • 15 oz. can garbanzo beans & liquid
  • 5 fresh tomatoes (or 1- 16 oz. can diced tomatoes)
  • 2 zucchini, sliced thick
  • 2 sweet potatoes, peeled & chunked
  • 4 small kohlrabi (or parsnips), peeled & chunked
  • 1 large onion, chopped
Combine all of the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Serve the couscous separately, if desired.
  • Yields: 6 servings
  • Preparation Time: Less than an hour


Vegetarian Barley and Bean Soup Recipe

  • 1 c. chopped onion
  • 2 garlic cloves, minced
  • 1 T. vegetable oil
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt (optional)
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1/2 c. medium barley
  • 6 c. water
  • 1 - 28 oz. can tomatoes, chopped - not drained
  • 1 - 15 oz. can kidney beans, drained
  • 9 oz. frozen green beans or peas
  • 1 c. sliced carrots
  • 1 c. sliced mushrooms
In a 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing.

To use quick barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally.

  • Yields: 10 cups
  • Preparation Time: less than an hour

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