Guest guest Posted December 8, 2002 Report Share Posted December 8, 2002 I was searching on the web for a product called " better than Bullion " by Superior Touch. OH man this is good stuff. I bought some at my moms house when I was there for Thanksgiving. It makes the best vegetable broth! They have it in many different kinds, I saw the veggie, beef and chicken, but I think they also have chili and mushroom. Not sure if those last two are vegetarian or not. They do have a website, but I dont think you can buy directly from them. They have a store locator on their site. I cant get it around here, will have to get it when I go to my moms. Anyone here ever tried this stuff? If not try it! OK, anyway I was searching and I stumbled on this soup recipe while I was. It called for beef broth and meatballs and I took all that stuff out. It looks like it would be really good and I am going to give it a whirl. Well unfortunately I am hitting the road for about 10 days. I will be looking for all my new recipes from you folks when I return home, and well all the talk and friendship on here as well. One more side note. I knew nothing about paganism. I saw some talk about it on here, so I looked this subject up. It is amazing at how the base beliefs are pretty much in line with my beliefs. Interesting stuff, I do not claim any specific religion and wont claim this one, but I am intrigued by it. Take care everyone. Albondigas Soup Ingredients: 3 quarts canned low sodium vegetable broth 1 TBS Better Than Bullion vegetable flavor if broth is weak or using canned broth or adding water to make broth 3 quarts (optional) 1/2 cup fresh cilantro, minced (plus a bit to top soup with) 1 large can (28 oz.) crushed tomatoes 1 TBS tomato paste 1 large can (7 oz.) diced green chilies 1 large onion, chopped 4 cloves garlic, crushed 1/2 tsp chili powder 1 1/2 tsp dried basil leaves, crumbled 1 1/2 tsp dried oregano leaves, crumbled 1/2 To 1 tsp. Tabasco sauce salt (if needed) and pepper to taste shredded cheddar/Jack cheese to top soup with tortilla chip strips to top soup with (optional) Directions: 1. In a 6 to 8 quart pot, combine broth, tomatoes and their liquid, tomato paste, chilies, onion, garlic, chili powder, basil, oregano, and Tabasco sauce to taste. Bring to a boil over high heat and simmer for 15 minutes. 2. Stir in the minced cilantro. 3. Ladle into bowls and garnish with shredded cheese, tortilla chips (optional) and cilantro sprigs. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2002 Report Share Posted December 8, 2002 Thank you for that broth info; I shall certainly look for it. As for the albondigas soup, long ago I had some of this when I was not a vegetarian yet at a Mexican restaurant and it was very good. I bet you could substitute the MorningStar Farms vegetarian meatballs or the type made by Gardenburger in this recipe; both are quite good IMO. Thank you for posting this recipe. I may have to try this soon. Take care over the holidays and keep a merry heart! Namaste. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ , " Phillip Schoenfeld " < schoney@c...> wrote: > I was searching on the web for a product called " better than Bullion " by > Superior Touch. OH man this is good stuff. ..... Take care everyone. > > Albondigas Soup > > Ingredients: > 3 quarts canned low sodium vegetable broth > 1 TBS Better Than Bullion vegetable flavor if broth is weak or using canned > broth or adding water to make broth 3 quarts (optional) > 1/2 cup fresh cilantro, minced (plus a bit to top soup with) > 1 large can (28 oz.) crushed tomatoes > 1 TBS tomato paste > 1 large can (7 oz.) diced green chilies > 1 large onion, chopped > 4 cloves garlic, crushed > 1/2 tsp chili powder > 1 1/2 tsp dried basil leaves, crumbled > 1 1/2 tsp dried oregano leaves, crumbled > 1/2 To 1 tsp. Tabasco sauce > salt (if needed) and pepper to taste > shredded cheddar/Jack cheese to top soup with > tortilla chip strips to top soup with (optional) > > > Directions: > 1. In a 6 to 8 quart pot, combine broth, tomatoes and their liquid, tomato > paste, chilies, onion, garlic, chili powder, basil, oregano, and Tabasco > sauce to taste. Bring to a boil over high heat and simmer for 15 minutes. > 2. Stir in the minced cilantro. > 3. Ladle into bowls and garnish with shredded cheese, tortilla chips > (optional) and cilantro sprigs. Quote Link to comment Share on other sites More sharing options...
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