Hui Style Vegetable Soup Recipes

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HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

HUI STYLE VEGETABLE SOUP



Hui Style Vegetable Soup image

This recipe comes from a restaurant in Labrang, Gansu Province, China which was owned by a family of Hui ancestry.

Provided by Member 610488

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

7 (8 inch) dried tofu (sticks)
1/4 cup vegetable oil
1 tablespoon ginger, peeled and minced
2 teaspoons salt
1/4 teaspoon szechuan peppercorns, ground
1/2 teaspoon ground cumin
3/4 lb yukon gold potatoes or 3/4 lb red potatoes, peeled and thinly sliced
1/2 lb napa cabbage, thinly sliced crosswise (about 4 cups)
6 cups water
1 teaspoon sambal oelek
2 cups spinach leaves, loosely packed and coarsely torn

Steps:

  • Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside.
  • Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.)
  • Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute.
  • Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste.
  • Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water.
  • Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
  • Add spinach. Cook, stirring occasionally, just until wilted and tender.
  • Serve with dark barley bread and sharp cheese (Western style).

Nutrition Facts : Calories 212.4, Fat 14, SaturatedFat 1.9, Sodium 1194.6, Carbohydrate 20.6, Fiber 2.8, Sugar 1.6, Protein 2.9

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