I really enjoy making VERY hearty vegetable soups to fight off the ridiculous cold of an Ottawa January. I normally throw in everything I can find including a few things I cant spell. I would appreciate if anyone would post their favourite vegetable soup recipes, so I can modify my own. Ta very much in advance David

I really enjoy making VERY hearty vegetable soups to fight off the ridiculous cold of an Ottawa January. I normally throw in everything I can find including a few things I cant spell. I would appreciate if anyone would post their favourite vegetable soup recipes, so I can modify my own. Hi David, Here are two of my favourites: *** Best Split Pea Soup ***  (this is very, very thick and wonderful in the                               cold weather.  Serve with buttered crusty bread) 3 cups dry green split peas 5 cups water 1 bay leaf 2 tsp salt                   Simmer, covered for 3-4 hours, then remove bay leaf 1 cup minced onion 3 cloves crushed garlic 1 cup minced celery 1 small, thinly-sliced potato 2 cups sliced carrots          Saute in 2 tbs oil, then add to soup and continue                               simmering. 1/4 cup red wine 1/4 tsp dry mustard 1/4 tsp thyme a few drops of sesame oil      About 15 mins before serving, add these to soup 3 tbs vinegar 1 cup chopped tomatoes         | 1/4 cup freshly-chopped parsley  Add just before serving. *** Minestrone *** 3 tbs olive oil 1 cup chopped onion 4-5 cloves crushed garlic 1 cup minced celery 1 cup cubed carrot 1 cup sliced zucchini 1 cup chopped green pepper 2 tsp salt 1/4 tsp black pepper 1 tsp oregano 1/2 cup fresh chopped parsley 1 tsp basil 2 cups tomato puree 3 1/2 cups water or stock 3 tbs red wine 1 1/2 cups cooked garbanzo beans (chick peas) 1/2 cup dry pasta 1 cup fresh chopped tomatoes parmesan cheese In a soup kettle, saute garlic and onions in olive oil until they are soft and  translucent.  Add 1 tsp salt, carrot, celery.  Mix well.  Add oregano, black    pepper and basil.  Cover and cook over low heat 5 -8 minutes.  Add zucchini, green pepper, stock, puree, cooked beans and wine.  Cover, and simmer 15 mins. Add tomatoes and remaining salt.  Keep at lowest heat until 10 minutes before you plan to serve.  Then, heat the soup to boiling, add pasta and boil gently   until pasta is tender.  Serve immediately topped with parsley and parmesan. Have fun, Dey

Here's a vegetable soup that I made the other day that turned out delicious! I dunno if it qualifies for hearty, but here goes: ONION AND PEPPER SOUP Ingredients: 1 large onion 3 medium-sized peppers (capsicums, red + yellow + green if you like!) 2 oz butter 3 tablespoon tomato puree 1 1/2 pints beef stock salt and pepper Method: Chop onion finely; remove pith and seeds from peppers and cut peppers into thin strips. Melt butter; add onions and peppers and cook gently until soft. (The veg should not be starting to brown at all) Add the stock and bring to the boil. Add tomato puree and salt and pepper to taste, and simmer for a while, until the consistency is to your liking. Let the soup cool a little, then puree some of the soup using a liquidizer (liquidizers don't like hot soups) and then pour the pureed soup back into the pan with the rest and reheat to serve. Notes: Freezes nicely; serves 4

I really enjoy making VERY hearty vegetable soups to fight off the ridiculous cold of an Ottawa January. I normally throw in everything I can find including a few things I cant spell. I would appreciate if anyone would post their favourite vegetable soup recipes, so I can modify my own. I would appreciate it if you vegetable soup-makers out there would explain to me what it is you look for when you sort through uncooked beans.  Also, why do you remove beans that float on top of the water? Thanks! Shelley Wilmoth

In article < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it This e-mail address is being protected from spam bots, you need JavaScript enabled to view it (David Davidson) writes: I really enjoy making VERY hearty vegetable soups to fight off the ridiculous cold of an Ottawa January. I normally throw in everything I can find including a few things I cant spell. I would appreciate if anyone would post their favourite vegetable soup recipes, so I can modify my own. I would appreciate it if you vegetable soup-makers out there would explain to me what it is you look for when you sort through uncooked beans.  Also, why do you remove beans that float on top of the water? Thanks! Shelley Wilmoth One sorts through uncooked beans in search of small stones that attempt to masquerade as beans. I don't know what floaters are unless they're just too dry to use. -H. Moyer

I really enjoy making VERY hearty vegetable soups to fight off the ridiculous cold of an Ottawa January. I normally throw in everything I can find including a few things I cant spell. I would appreciate if anyone would post their favourite vegetable soup recipes, so I can modify my own. Ta very much in advance David Fresh Vegetable Basil Soup 1 onion, chopped 1 stalk celery, sliced 1 large carrot, sliced 1 large potato 2 large tomatoes 4 c. water or stock 1 T. dry basil 1/2 head cauliflower 2 small zucchini 1/2 lb. peas salt, pepper to taste Parmesan Saute onion, celery & carrot in 5 qt. saucepan until vegetables are soft. Peel potato and cut in 1/2-in cubes. Peel & dice tomatoes-should be 2 cups.  Add potato, tomato, stock & basil to pan.  Bring to boil; simmer 15 min.  Add cauliflower & zucchini, simmer 10 more min. Add peas, simmer 5 more min.  Season to taste.  Garnish at table with Parmesan. ************************************************************************ This soup is incredibly hearty and rich - perfect for winter. Green Pea Barley Soup 1 c. dry soybeans 1/2 c. barley 4 onions, chopped 3 cloves garlic, mashed 2 tsp. marjoram 4 fresh tomatoes 1 bay leaf salt, pepper to taste red wine (use your own judgement how much) 2 large carrots, diced 3 stalks celery, diced 2 c. peas Soak dry soybeans overnight.  Cook in water for 3 hours before adding to soup.  Cook barley in water till cooked, ~ 25 min.  Saute onion & garlic.  Add marjoram and fry with onion for awhile.  Add tomatoes, bay leaf, salt and wine, and extra water if necessary.   Add soybeans, barley, carrots, celery and peas.  Cover and simmer 30 minutes or until vegetables are tender. Enjoy!! Richard Darsie