Gertdog-Smoked Gouda Soup?

[SusanL]

Others have been shy but I will be bold and brazen!! If you could, there are many of us who would love to have this recipe that you mentioned on another thread. Thanks, it sounded super!!

[kwormann]

I second that motion.....

[SandyM]

Done. <Pounding the gavel on the bench.>

Bring it on girl! http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif

[BlueMoose]

Does she just like seeing us grovel? http://www.cookinglight.com/bbs/eek.gif

[gertdog]

No, no... no groveling needed! Just had to get settled at work this morning, get on the BB, scroll through topics, notice my name in one of them and think "hey, that's me!" etc. http://www.cookinglight.com/bbs/smile.gif Kudos to Susan for being bold and brazen, or I wouldn't have seen it!

Here it is...

Like I said, this is super-filling! It's also a great source of fiber and it's easy to make. BTW, I do not recommend processing in a food processor... my Cuisinart does not do well with hot liquids.

Smoky White Bean Soup
Vegetarian Times Low-Fat & Fast: 150 Easy Meatless Recipes

1 lb russet potatoes, peeled and cut into 1/2-inch cubes(about 3 cups)
3 cups vegetable broth (or water)
1 medium onion, chopped
3 15-1/2 oz cans great northern beans, rinsed and drained
1 cup lowfat 1% (or skim) milk
1 tsp ground cumin
1/8 to 1/4 tsp cayenne pepper
3 oz smoked gouda cheese (1 cup)
salt and freshly ground pepper, to taste
minced red and green peppers or tomato, as garnish


1.In a 6-quart pot, combine potatoes, 2 cups broth (or water) and onion. Cover; bring to a boil over high heat. Reduce heat to medium. Simmer until potatoes are tender, about 10 minutes.

2.Process potatoes, onions and cooking liquid in batches in a blender or food processor until smooth. Return mixture to pot. Stir in remaining 1 cup of broth, beans, milk, cumin and cayenne pepper. Simmer over medium heat until hot, about 5 minutes.

3.Remove pot from heat. Stir in cheese. Add salt and pepper to taste. Garnish individual servings with chopped bell peppers or tomato, if desired.


Per serving:
288 Calories, 4 g fat, 17 g protein, 48 g carbohydrates, 13 mg cholesterol, 112 mg sodium, 9 g fiber

[This message has been edited by gertdog (edited 06-21-2001).]

[SandyM]

Yay!! Thank you!!!

[SoCal]

Thank You gertdog!! And thank youSusanL for posting in a new topic. Always nice to see your name as part of a topic http://www.cookinglight.com/bbs/wink.gif !!

Can't wait to try this and I can't believe I'm posting at work http://www.cookinglight.com/bbs/eek.gif . See what you've started gertdog??!!! Just had to see if the recipe was posted yet! Back to what I get paid to do!

PS - I just realized, I made it here before Jewel http://www.cookinglight.com/bbs/biggrin.gif !!

[This message has been edited by SoCal (edited 06-21-2001).]

[Jewel]

Hey, I'm here!! I just had to take care of something at work! Pesky manager doesn't seem to realize that there are priorities, you know!? http://www.cookinglight.com/bbs/rolleyes.gif

Thanks for the recipe Gertdog! I think I'm going to have to kick up that cheese though...anyone else think it needs a garnish of shredded smoked gouda? I'm making it this weekend! http://www.cookinglight.com/bbs/biggrin.gif

[Peggy]

Thank you! Thank you! That soup looks wonderful! I must have missed the thread it was mentioned on. It is now part of my bulging "must try" binder!

Peggy

[beejayw1]

Thanks so much for the recipe! I'm more active on the supper club board, but lurk here often, seeing what looks good. The Smoked Gouda Soup sounded interesting on the other thread, and I thought, "Hm... Interesting..." (I love bean-based soups, and one of my all time favorites is the Tarascan Bean Soup from late '98 or early '99!)

Anyhow, let me chime in with my thanks!

Diana

[Wendy w]

Thanks Gertdog! I will have to make this for my BF as gouda is his favorite cheese. He always says "that's gouda!" http://www.cookinglight.com/bbs/tongue.gif

[aggie94]

Thanks, gertdog! This looks like a great way to use up the rest of the smoked gouda in my fridge. In fact, I think I have all the ingredients for this on hand! (that's a first)

[KathrynY]

From an old holiday card:

"Peas on Earth, Gouda Wheel to Men" http://www.cookinglight.com/bbs/biggrin.gif

Couldn't resist - a bit of cheese humor. This recipe looks fabulous! I think I'll be checking out that cookbook as well....

[laughsandlaughs]

Hey Gert,

Question for you...how do you like the recipes from Vegetarian Times? I subscribed to the magazine about 4 months ago and I look over the recipes, but I'll admit, I haven't tried one yet!! Just wanted your opinion of their recipes overall. Thanks for the soup recipe!

[gertdog]

Elizabeth,

I've been getting Vegetarian Times for about 4 years now. It's helped me learn a lot about nutrition and cooking for vegetarians. But I have to admit I'm about to let my subscription lapse. I've seen a lot of recycled recipes lately (things they printed a few years ago resurfacing in "new" articles) and their feature that gives a week's worth of dinners always sports a daunting shopping list, with recipes that don't usually sound fast and easy to me. Last but not least, I'm not all that interested in gluten-free baking or using soy cheese or using tofu in my banana cream pie. They do a lot of features like that. That's purely personal preference though...

All of the above considered, I'd say that when I do choose a recipe to make, it's a hit about 1/2 the time, which isn't terrible batting average. It's not great either, though.

I think this magazine is a great resource for those who are or who would like to be vegan, or who would like to learn more about vegetarian issues. But I don't find myself making the recipes anymore, and for me that's the bottom line. http://www.cookinglight.com/bbs/smile.gif

That said, I love their Low Fat and Fast cookbook series. I have the basic Low Fat and Fast cookbook, plus the Pasta and Mexican versions. I use them frequently.

Hope this helps!

[Mamasue]

KathrynY... http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif....love it! Now, I have to ask because I have never tasted it before....how could you describe the taste of Gouda. Thanks http://www.cookinglight.com/bbs/smile.gif

[erinl]

That was immediately exported into MasterCook! Thanks!

[browneye]

Originally posted by Mamasue:
KathrynY... http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif....love it! Now, I have to ask because I have never tasted it before....how could you describe the taste of Gouda. Thanks http://www.cookinglight.com/bbs/smile.gif
Well, let's see, Mamasue, I'm sitting here and just had to go grab a piece of it since you asked!!!!! http://www.cookinglight.com/bbs/biggrin.gif
It is smooth, and slightly soft in texture, slightly creamy. More like Havarti than like Cheddar in terms of softness and sharpness. More flavorful than Monterey Jack, but mild. It is hard to explain. Mine is smoked, so it tastes smoky! (DUH!) But you can get it without smoke too. Melts in my mouth. Gotta make that soup! Yum.

Thanks Gertdog!

[kima]

Thankyou Gertdog!! I also wanted to say that i agree completely with your comments about Veg. Times. I break down and buy it each month but it has been a long time since I have made something from it. While I am quite an adventurous cook I find many of their recipes use strange ingredients or use foods that just aren't part of our diet. It does have good info for beginning veggies and some of the nutrition articles are good. I haven't noticed the "recycling" issue but no dobt your right.
Anywway, I hope Cl doen't mind the discussion on anothjer magazine. It was just nice to know someone else feels the same way. I have the Low Fat and Fast cookbook but didn't recognize the soup recipe. Guess I should pull it off the shelf and give it a try! Thanks again. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by kima (edited 06-21-2001).]

[Julia1Pin]

Pardon the ignorance - what are northern beans? Are there any canned beans I can substitute? It sounds like it'd be good for dinner tonight.

[Linda in MO]

Originally posted by Julia1Pin:
Pardon the ignorance - what are northern beans? Are there any canned beans I can substitute? It sounds like it'd be good for dinner tonight.

Maybe cannelini beans? Not sure.

[BlueMoose]

Great northern beans are just white beans about the size of a pinto bean. Your grocery store should have them. They cost less than cannelini beans, but you could easily use cannelini beans instead.

Thanks for the recipe, gertdog! It sounds great and I'll be trying it soon. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by BlueMoose (edited 06-21-2001).]

[SusanL]

And the crowd roars with appreciation, I can't wait to try this one!! Can't help buy LOVE this BB!!!!Thank You!!

[Mamasue]

browneye....thank you for that visual. http://www.cookinglight.com/bbs/smile.gif I know that I would like this cheese and going to make a copy of this recipe too.

Thanks from me too gertdog! http://www.cookinglight.com/bbs/biggrin.gif

[KathrynY]

Back to post my review. Jewel, I see you and I were both making this for dinner last night! http://www.cookinglight.com/bbs/smile.gif It was a beautiful summer evening and I should have been grilling out but I stood over a hot stove to make this soup because it sounded so tasty... and it was! Quick and easy too - a definite keeper.