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January 2003 Issue
Alice in Winter Wonderland's Delicious Winter Soups
by Ronda L. Halpin
Table of Contents | Single-page view

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Vegetarian Garbanzo Stew

  • 1/2 c. water
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 - 16 oz. can tomatoes, chopped
  • 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/4 tsp. pepper
  • Hot pepper sauce
  • 1 - 16 oz. can garbanzo beans, drained & rinsed
  • 1 c. winter squash, peeled & diced
  • 1 1/4 c. spicy tomato juice
  • 2 c. fresh spinach, chopped
Place the water, onion and garlic in a large pot. Cook, stirring occasionally, until onion is softened slightly, about 5 minutes. Add tomatoes (including tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo beans, squash and tomato juice. Cover and cook for 30 minutes, until squash is tender. Stir in spinach and cook until softened, about 2 to 3 minutes.
  • Yields: 4 servings
  • Preparation Time: 45 minutes


Vegetarian Hot and Sour Soup

  • 1/4 c. dried tree fungus
  • 1/4 c. dried tiger lilies
  • 1/4 c. dried Chinese mushrooms
  • 1 c. boiling water
  • 3 c. vegetable broth
  • 1 cake bean curd
  • 3 T. cornstarch
  • 1/2 c. cold vegetable broth
  • 1/2 tsp. white pepper
  • 1 tsp. soy sauce
  • Rice vinegar, to taste
  • 1 egg
  • 1 tsp. cold water
In a bowl, combine the fungus, lilies, and mushrooms. Next, pour boiling water over them and let them soak for 20 minutes. Drain and discard the water. Squeeze all ingredients dry. Sliver the mushrooms.

In a kettle over medium heat, bring the vegetable broth to a simmer. Add the fungus, lilies, mushrooms, and bean curd. Simmer, uncovered for ten minutes. Mix the cornstarch with the cold vegetable broth and stir into soup until it thickens and clears. Add the soy sauce, pepper, and vinegar.

To serve: In a small bowl, beat the egg with the water and pour into the simmering broth in a slow steady stream. Turn off the heat at once. Stir and ladle into bowls.

  • Yields: 4 servings
  • Preparation Time: 45 minutes


Vegetarian Red Bean Stew

  • 2 c. dried red beans, washed & sorted
  • 1/3 c. olive oil
  • 1 1/2 white onions, diced
  • 2 tsp. salt, divided
  • 1/2 tsp. freshly ground black pepper
  • 4 garlic cloves, crushed
  • 1 - 7 oz. can diced green chili peppers
  • 2 parsnips, peeled & chopped
  • 2 carrots, peeled & chopped
  • 1 yellow squash, sliced
  • 1 zucchini, trimmed & sliced
  • 2 celery ribs, chopped
  • Red or green salsa
Wash, sort and generally pick over the dried beans, discarding debris. Place the beans in a pot with 2 quarts of water; bring to a boil. Cover, reduce to a gentle simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat.

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes. Add the garlic and reduce the heat and cook, stirring frequently, until the aroma is released.

Pour the red beans and cooking liquid into the stockpot, along with the chili peppers, parsnips and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the remaining vegetables and 1 teaspoon of salt. Simmer until all the vegetables are soft, about 10 to 15 minutes longer. Ladle into large bowls and serve hot with a dollop of salsa.

  • Yields: 4 to 6 servings
  • Preparation Time: less than 2 hours

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