In article >, Gus > wrote:
>"Cindy Hamilton" > wrote in message
. ..
>> I think peanut butter and garlic need a few more things to bring
>> them together happily. Much as I love Asian foods that combine
>> peanuts and garlic, I think I'll stick with strawberry jam on my
>> peanut butter sandwich.
>
>> Simmer until the vegetables are as cooked as much as you like them.
>> I don't like mushy vegetables, so I don't cook them all that long.
>> I often add the cauliflower when the other veggies are done, and just
>> let it kind of heat through in the residual heat of the rest of the
>> soup.
>>
>> Cindy Hamilton
>> --
>
>Thanks. Unfortunately, or fortunately-- depending on your opinion-- I'm
>vegetarian. One reason I would like to cook more. Especially soups, so
>many people put meat or meat broth in soup. Even a lot of vegetables
>soups have meat in them. And this house gets so cold, soup is becoming
>one of my staples.

Well, it's not strictly vegetarian, since it's got chicken broth.

It'd be easy to add cubed or shredded chicken meat, as much as
you want. I poached a couple of skinless, boneless chicken breasts
this week: put them whole in a saucepan with just enough water to
cover them; salt the water; bring to a simmer (just a few bubbles
coming up in the water) and simmer until just done. Doesn't take
more than 10 minutes, if I recall. I was doing other things in
the kitchen and didn't pay much attention to the time; I just
checked in on the chicken every few minutes.

You could also add potatoes or noodles. I like a piece of bread
with my soup, so adding starch to the soup would be carb overload
for me.

I often eat some cheese on the side with soup, so that's kind of
a complete meal.

>I can't stomach lima beans. I try once every decade and just can't eat
>them.

I don't eat 'em plain at all, but a few in soup don't bother me. You
could get mixed vegetables with no lima beans.

>I bought a Mrs Dash couple years ago, but think I have lost my taste for
>that and prefer just garlic or black pepper etc. Or curry, I like
>curry. I like hot/spicy.
>

You could add some curry powder and cayenne while frying the onions for
the vegetable soup I described yesterday.

Lentil soup loves curry powder, too. You can add meat to lentil soup;
most people add some sort of sausage to lentil soup but that might
be a little weird with curry. Chicken would work there, too, or
lamb if you like that.

Cindy Hamilton
--