I found these and they look pretty quick for an easy fix during Lent, that is if you eat fish, omitting the cream in the one - cuz deacon won't eat creamed soups. But, I know there are lots of great ones out there. What's yours?

FISH SOUP, CHOWDER STYLE

2 lbs. any white fish
2 qt. chicken or fish stock
Salt, pepper
2 onions, chopped
2 lbs. potatoes, diced
Milk

Poach the fish in 1 quart stock - i.e. bring stock to a boil, drop in fish cut in large pieces. Bring liquid back to a boil, turn off the heat and set aside. The fish will cook sufficiently in the hot stock.

Saute the onions in 1 tablespoon butter; add stock and liquid in which fish was poached. Bring to a boil and add the potatoes cut in 1/2-inch dice. Cook for 40 minutes or so, until the potatoes are falling apart. Add the fish and season. The soup should be quite thick by now and should be thinned with milk. If it isn't thick enough, add instant mashed potatoes, or crumbled crackers (saltines preferred).

FISH SOUP

1 lg. can plum tomatoes
2 - 2 1/2 lb. of any lg. flake fish
3-4 slices bacon
6 med. onions, chopped
1 sm. stalk celery, chopped
1/2 garlic section, chopped very fine
6 med. potatoes, cubed
1 c. milk (room temperature)
1 can tomato soup
1 can cream of potato soup (for thickening)
Salt to taste
Pepper to taste
Thyme to taste

Cut onions, celery as well as leaves and garlic and cook in 3 cups of water until done (soft). Cut bacon in 1" pieces or smaller and fry until cream brown, add to onion and celery and garlic mixture. Add can of tomato soup and can of plum tomatoes. Boil fish in 3 cups of water until done. Take out fish, set aside. Strain fish stock, add to previous mixture. Cook all together about 30 minutes. Cut potatoes in cubes; add to everything else and cook until potatoes are almost done. Add milk, potato soup. Let cook 20 minutes. Add fish which has been picked over for bones. Break fish into pieces; do not shred. When soup is completely done, add 1 teaspoon sugar.

QUICK FISH SOUP

12 fish fillets (blue gills, crappies, etc.)
3 med. potatoes, cubed
1 med. onion, chopped
1 can cream of celery soup
1 tbsp. butter

Put potatoes and onions in kettle. Cover with water. Add fish and salt. Boil 15 minutes, then add celery soup, pepper and butter.


MRS. McGHIE'S FISH SOUP

2 lbs. haddock fillets
3 potatoes
2 carrots
Salt, pepper, parsley
2 qt. stock
2 leeks
1/2 c. peas

Poach the fish in clear stock or water. Remove the fish to a plate. Dice carrots and potatoes and slice leeks and add to stock. Bring to a boil and simmer for 30 minutes. Add peas; season. Add fish in pieces. Bring back to a boil and serve. This is essentially a clear and quick soup and is best eaten immediately, with brown bread.

These were on this site http://www.cooks.com

Rose,

I'll pull up the thread on our (Bob's and mine) veggie chili (as well as Anton's Chocolate Cake ) tonight.

Many years,

Neil

Two Guys Swedish/Irish Vegetarian Chili


BOB

I have a simple recipe for a split mung bean soup, which can work with split yellow peas. The only thing is that it needs an oil to congeal the puree and bring it together.

1 c. split yellow mung (dried) / split yellow peas (dried)
1/2 ts. Mustard seeds (dried, black or brown)
1/2 ts. fresh ginger (1/8 ts dried)
1/4 ts. Turmeric
3 Tbsp. oil (ghee is high in saturated fats, vegetable shortening is a good substitute)

To taste: salt

Wash the beans until the water is clear.

Bring 4-6 cups of water to a boil and add the beans, turmeric, and ginger. Stir to prevent burning at your discretion.

Reduce to 2 cups of liquid and bring to a simmer. By this time the beans should be soft and the bubbling will sound different and be further apart, since the liquid is more vicious.

Whisk the beans until they are pureed and set aside.

Heat the oil to medium/high and toss in the mustard seeds. Quickly cover with a screen, the mustard seeds will pop when done.

Pour the oil into warm puree and whisk.


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You can make many cups without the oil at one time and set aside in the fridge for a week, or the freezer during the whole period of Lent. When ready to serve, just warm up the puree and pour in the oil.

Sounds delicious Terry. I love split pea soup. My daughter has one for an awesome tomato bisque.

I was wondering where the chili thread went to. I was gonna give the link to your recipe to someone. It was time for lent and it went missing, I panicked

It won't taste the same as mung, but it's subtle enough that the mustard seeds carry the aroma.

I am also going to be sprouting a lot of my whole beans, lentils, and dals. Sprouted pintos, for example, will carry a slightly lighter taste and may make a soup more palatable without having to add much fat.

Two guys chili! I have to try that this year, thanks for the link Bob!

Rose,

The number of stickies were getting to be such that you had to scroll a half page on some fora to get to the active threads. So, we de-stickified some seasonal threads, with the plan to put them back up during the times when they were in demand.

The chili thread is back at the top now, as is the chocolate cake thread, and I'll stick this thread as well as the Paschal Greetings thread, as soon as I find it.

Many years,

Neil

Pani Rose,

I'm not one to read the ingredients of bread to see if was prepared in the same kitchen that contained eggs and milk and so reject it, but the use of chicken stock and milk in the first recipe (Fish Soup, Chowder Style) and bacon and milk in the second (Fish Soup) are not something I'd be inclined to eat during the Fast! The second soup (without the bacon and milk) sounds like the most delicious. I wonder if the potatoes would thicken it enough without the milk?

John

St. John the Baptist Oatmeal

Ingredients:
-1 Cup Quaker Oats (1 Minute)
-1 ½ Cups Water
-1/2 Cup Sue-Bee Honey
-1/2 Cup Progresso Dried, Spicy Locusts, finely chopped
-1/2 Cup California Raisins (dark or light)

Stove Top:
1. Bring the water to a boil
2. Add in the oats, locusts and raisins
3. Bring to a boil and the gently boil the mixture for about 1 minute, stirring occasionally
4. Add in the honey and stir until completely mixed. Remove from heat.
5. Let sit a minute or two, then add more honey to taste.

Microwave:
1. Combine water, oats, locusts and raisins into a medium microwave save bowl.
2. Microwave on high for 1 ½ to 2 minutes.
3. Add honey and stir.
4. Microwave on high for about 30 seconds. Stir.
5. Let sit a minute or two, then add more honey to taste.

This recipe was made in the Slavic lands with kasha, and among the Middle Easterners with mashed chick peas and humus. If your local grocery does not stock dried locusts you may substitute chopped walnuts. You can also make it with Cream of Wheat, but Cream of Wheat does not lower cholesterol. Sometimes served in the Middle East with arak, in Greece with metaxa or among the Slavs, slivovitz (although this is a stretch for the fasting regulations).

JOHN:

If you want to thicken a soup with potatoes, start to boil them separately as you would for mashing. But keep boiling them until you can see some fo the starch settling to the bottom of the pan. Then decant the excess water off and add the milky looking water to your soup with your now-crumbling potatoes. Then the longer the potatoes cook, the more they will release this starch of theirs and further thicken your soup.

I've tried an imitation New England clam chowder by taking the boiled potatoes and decanting some of the water, then adding some leftover mashed potatoes and thinning them with the decanted water. You get a consistency akin to clam chowder made with cream.

BOB

Rice extracts a starch too, which could be used in a rice porridge. A congee is easy to make. It can be made out of different grains, or a mix. I make mine like refried beans.

Right now I'm drooling thinking about making this (I'd do some substitution because I don't have everything, but it may end up a success): http://mathy.kandasamy.net/virundhu/archives/2007/04/30/whole-wheat-dosai-w-murungai-leaves/

My coworker's wife made a similar dish from mung beans and lentils.

Terry

Ummm... it may be scriptural but sound delicious?

Here is one from my mama's recipe book:

Chili Con Acorn

4 cups acorns, rehydrated
1 lg onion, chopped
2 cloves garlic, minced
1 Tbsp chili powder
½ tsp salt
1 tsp ground cumin
1 tsp oregano
½ tsp Tabasco sauce
1 can (16oz) chopped tomatoes
1 can (16 oz) kidney beans

1. Saute acorns with onion and garlic in a heavy-bottomed pot.
2. Stir in remaining ingredients.
3. Heat to boiling, reduce heat and simmer for at least an hour.

Note: A crockpot works great for this recipe, you can give it a long slow simmer that way without having to worry about scorching it.

TWO GUYS VEGETARIAN CHILI
(aka Swedish-Irish Chili)

Ingredients
 1 16 oz. can of red (kidney) beans
 1 16 oz. can of black beans
 1 16 oz. can of light red beans
 1 16 oz. can of chili (pinto) beans
 1 16 oz. can of white Navy beans
 1 16 oz. can of vegetarian Boston Baked Beans (see Comments)
 1 16 oz. can of niblet corn
 2 to 3 tsp chili powder
 2 to 3 cans of chopped, diced, or stewed tomatoes (see Comments)
 1 small can of chopped or sliced mushrooms, or 1 half cup fresh chopped or sliced mushrooms
 1 large or 2 medium Spanish onions (see Comments)
 2 stalks of fresh celery
 1 green pepper (see Comments)
 1 orange pepper
 1 purple pepper
 1 yellow pepper
 1 red pepper
 jalapeno pepper(s)
 2 6 oz. cans of tomato paste
 1 tbspn finely granulated brown sugar
 Garlic powder or roasted garlic cloves � to taste
 Horseradish - to taste
 1/2 tsp Oregano
 1/2 tsp Cilantro
 1/2 tsp Cumin
 Salt and pepper - to taste (see Comments)
 Water, as needed, for thinning
 Corn flour, as needed, for thickening

Directions
 Drain and discard liquid from can of mushrooms, if using canned mushrooms.
 Combine beans, niblet corn, chili powder, tomatoes, tomato paste, and all the liquid from the cans of vegetables in 8-quart stockpot and simmer on low heat. (This is where the beer comes in during non-Fast times--throw out the liquid on the vegetables and put in a beer or two.)
 Coarsely chop onions, peppers, mushrooms (if using fresh mushrooms which aren't already sliced) and garlic (if using fresh garlic cloves).
 Slice celery stalks length-wise, then either dice or chop into bite-size pieces.
 If using garlic cloves, roast the chopped cloves in non-stick frying pan.
 Add salt, pepper, cumin, cilantro, oregano, horseradish, brown sugar, and roasted garlic or garlic powder to pot.
 Soften celery, mushrooms, onion, and peppers in non-stick frying pan using water rather than oil to help the process.
 Add celery, mushrooms, onions, and peppers to pot, bring to boil, and return heat to simmer.
 Cook until broth is thick. Broth may be:
 Thinned by addition of water, adding small amounts until desired consistency is achieved, or
 Thickened by addition of tomato paste, adding small amounts until desired consistency is achieved
 Adjust seasoning � salt and pepper (and more garlic powder) prior to serving.

Serving
 There is a school of thought that suggests that chili's taste benefits from resting overnight in the refrigerator and being reheated the next day, rather than serving it on the day it is made.
 Serve alone or, if preferred, with:
 Corn chips;
 Tortillas;
 Pita bread;
 Corn bread;
 Oyster or Saltine crackers;
 Chunks of crusty bread; or,
 Topped with chopped onions.

 For variety, can be served over:
 Mashed potatoes;
 Pasta; or,
 Rice.
 After serving, divide remainder into quart containers and freeze.

Comments
 Traditional canned Boston (or New England style) Baked Beans includes a piece of salt pork for taste, so it is important to look for the vegetarian variety.
 Use of only green versus colored peppers - one's wife has been known to point out that there are no taste distinctions, only cost differences, among the various colored peppers - however, some of us enjoy the visual diversity that they lend to a dish .
 Choice between chopped, diced, or stewed tomatoes is a matter of personal preference.
 Those familiar with cooking with leeks, ramps (wild leeks), or shallots may want to consider substituting any of them for onions, for taste and texture (leeks and ramps are crunchy) variety.
 Freshly squeezed juice of a lemon or lime makes a healthy substitute for salt.
 Addition of crushed red pepper, Tabasco Sauce, chili or Jalapeno peppers will add to the spiciness