Category Archives: Soup

Be it a hot day, soups and stews really fill a niche, from chilled soups in summer to a rich and hearty winter squash stew in the winter. Soups are easy to prepare, can be simmered for hours in a crock pot……add some homemade bread and you have “delicious”.

Vegetable Soup

I like to add a soup bone, either ham bone or beef shank bone and cook it up at a simmer for several hours.  It adds a nice extra flavor that I think makes it more hearty.


  • 1 quart peeled and chopped tomatoes
  • 1 pint lima or butter beans
  • 1 pint corn kernels
  • 1 pint chopped cabbage
  • 1 pint sliced potatoes
  • 1 sliced turnip
  • 1 carrot
  • 1 small onion, minced
  • several sprigs of parsley or cilantro
  • 1 tablespoon pepper sauce
  • 1 teaspoon black pepper

Add everything to your simmered meat bone water, normally I use a large stock pot, adjust your ingredients accordingly, this recipe should make up at least a gallon.  Bing the mixture to a full boil, reduce heat and allow to simmer until all vegetables are tender.

If you prefer a thicker soup (which the men in our house can’t stand a ladies soup (a thin soup), they prefer soup thick enough to stand up a fork in–which is more like a stew–but that is how it goes.  Mix 1+ tablespoons of flour into a cup of milk, bring mixture back up to boiling, slowly add the flour and milk mixture and stir until it thickens.


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Posted by on June 29, 2011 in Soup, The Kitchen


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Summer Radish water soup (Yeolmu Mulkimchi)

Kristenann turned me on to an asian market not too far from my house.  It amazes me the prices on all the fresh produce, though I highly doubt they are organic, they are very low priced when compared to most other stores in the area.  Not to mention I got to experience jack fruit for the first time.  OMG was it good.  Anyhow, now I am trying to incorporate more and more things from the Asian culture, for the herbal healing properties they are known for.

Here is a light soup that is sure to delight you on a hot summer evening.


Salting the radish:

  • 2 bunches of yeolmu. (White summer radish)
  • Peel the radishes with a knife and remove the dead leaves.
  • Cut it into pieces about 5 cm long and put them into a big bowl. Add some water.
  • Add some salt (½ cup) and mix it with hands. Let it sit in the salt for 30 minutes.
  • 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour).
  • Wash the salted yeolmu 3 times and drain in a strainer.

Making the paste:

  • In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat.
  • Keep stirring until the liquid thickens. When you see some bubbles it is cooked well.
  • Add 1 tbs sugar (optional) and ½ cup of fish sauce (you can replace fish sauce with 1/4 cup salt).
  • You may substitute the sugar with honey or omit it all together.  I never add sugar, rather a sweet herb or nothing.
  • Turn off the heat and cool it down.

Making the Yeolmu Mulkimchi:

  • Get a big earthenware or glass bowl.  You can use Stainless steel if you don’t have either.
  • Slice half an onion, ginger (½ tbs), 2-3 red chili peppers, and 2-3 green chili peppers , 4 cloves of minced garlic, and put them into the bowl.
  • Add 2 tbs of hot pepper flakes and mix it with a spoon
  • Pour the cool paste mixture into the bowl and mix it.
  • Add the clean yeolmu into the bowl and mix it .
  • Transfer the yeolmu kimchi into a container or glass jar.
  • Pour water into the container until all kimchi is submerged (you can use either purified water or boiled but cooled down water) and cover the lid.
  • Keep it in room temperature for a couple of days.
  • When the kimchi is fermented, keep it in the refrigerator.

Personally I really like to use my oven as it provides a clean, draft free location.  Of all Kimchi I have tried, this has the most delicate flavor.  Hope you enjoy it.

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Posted by on June 16, 2011 in Soup, The Kitchen


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