Hui Style Vegetable Soup Recipes
HEARTY VEGETABLE SOUP
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
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
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
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
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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