Recipe - Master Soup Recipe

1 teaspoon Olive oila
2 Cloves garlic; minced
1 Onion; peeled and chopped
5 cup Broth (chicken; beef,
vegetable, or bottled clam
juice, or lowsalt
vegetable juice)
1 cup Chopped vegetables (celery;
carrots, parships, squash,
celery root, green beans,
fennel, broccoli buds,
cauliflower buds, stewed
tomatoes, green peas)
1 teaspoon Dried herbs (thyme; dill,
rosemary, sage, basil,
oregano, marjoram)
One half pound Uncooked meat or other
protein, cut into One half inch
cubes (chicken, lean ground
beef, turkey, scallops,
shrimp, lean ground lamb,
tofu, salmon) (up to 1)
One fourth cup Quick cooking grain (pasta;
bulgur, barley, white rice,
quickcooking brown rice,
couscous)
1 tablespoon Fresh chopped parsley
1 cup Canned beans; drained
(Optional; black, kidney,
pinto, lima, or white
beans)

There was a lot of soup talk recently, so I thought I would add this. Its
from the October issue of Walking Magazine.

One Easy Recipe, Hundreds of Soup

Its easy to put together a onepot soup meal that will take the chill off a
nippy fall night. With the following master recipe, you can mix and match
the broth, vegetables, herbs, meat or protein, a quickcooking grain, and,
if desired, legumes, to come up with limitless variations. For example, use
chicken broth, celery, carrots, thyme, white chicken meat, and minature
macaroni for traditional chickennoodle soup. Or for a hearty vegetarian
soup, use vegetable broth, chopped fresh spinach, stewed tomatoes, oregano,
tofu, white rice, and cannellini beans.

Heat oil in a large pot over medium heat. Add onion and garlic, and saute
for 2 minutes. Add the broth, vegetables, and dried herbs, and bring to a
boil. Add the meat or protein and quickcooking grain, and simmer for
approximately 12 minutes; or until the meat and grains are tender. Mix in
beans if using, and continue heating for 2 minutes. Stir in fresh parsley,
and ladle into four soup dishes. Serve with hot, crusty bread and a warm
fruit compote for dessert.
Posted to EATL Digest by Martha onion@TELEPORT.COM on Sep 12, 1997