1-gallon freezer bag filled with scraps from onions, peppers, cilantro, parsley, tomatoes, carrots, etc.
1 jalapeño, halved and de-seeded (if desired)
2 bay leaves
4 carrots
4 stalks celery
1 onion
2 tablespoons garlic
salt
1–2 chipotle chiles in adobo sauce, de-seeded and minced as fine as possible
2 teaspoons sauce from canned chipotle chiles
1/2 cup soy curl crumbs
1 tablespoon vegetable bouillon
salt to taste
lime juice
1–2 avocados, diced
2 tomatoes, diced
1/2 bunch green onions, sliced
1/2 bunch cilantro, chopped fine
1 jalapeño, diced
lime wedges
Simmer vegetable scraps, jalapeño, and bay leaves in enough water to cover for about 1 hour. Add scraps from soup veggies as you prepare them. Strain well and set aside.
Sauté carrots, celery, onion, garlic, and salt until soft. Add chipotle chiles, sauce, soy curl crumbs, vegetable bouillon, and vegetable broth. Simmer for 20–30 minutes. Season to taste with salt and lime juice.
Serve with diced veggies and lime wedges.
Serves 6
Total time 1 hour 45 minutes
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Zuppa Toscana
2 onions, chopped
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon fennel seeds, crushed
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
2 bay leaves
6 cups diced potatoes (Yukon gold)
8 cups vegetable broth
1/4 cup nutritional yeast
1/4 cup to 1/2 cup soy curl crumbs (optional)
6 to 8 cups chopped kale
Sauté the onions in a little water until soft. Add remaining ingredients except kale, and simmer for about 20 minutes. Fish out bay leaves, add kale, and let simmer another 10 minutes. Season to taste.
Serves 6
Total time: 45 minutes
Original recipe source
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon fennel seeds, crushed
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
2 bay leaves
6 cups diced potatoes (Yukon gold)
8 cups vegetable broth
1/4 cup nutritional yeast
1/4 cup to 1/2 cup soy curl crumbs (optional)
6 to 8 cups chopped kale
Sauté the onions in a little water until soft. Add remaining ingredients except kale, and simmer for about 20 minutes. Fish out bay leaves, add kale, and let simmer another 10 minutes. Season to taste.
Serves 6
Total time: 45 minutes
Original recipe source
Curried red lentil soup
1 onion, chopped
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
Golden coconut lentil soup
2 onions
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1 1/2 cups red lentils
1 tablespoon turmeric1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
Leek and potato soup
1 bunch leeks, chopped
5 potatoes, chopped
4 cups vegetable broth
1–2 tablespoons miso (optional)
1 cup plant milk
salt and pepper to taste
Sauté leeks in a little water in large pot. Add potatoes, vegetable broth, and miso. Simmer until potatoes are well cooked. Remove from heat. Purée with a stick blender and add milk and salt and pepper.
Serves 4–6
Total time: 40 minutes
Original recipe source
Lemony chickpea orzo soup
1 onion
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
1 bay leaf
1 cup orzo
2 tablespoons lemon juice
Chop vegetables. Sauté the vegetables in a little water. Add broth and herbs/spices, and bring to a boil. Simmer 15–30 minutes. Add water or broth as needed. Add orzo and cook about 10 minutes more. Take off heat and stir in lemon juice.
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
Minestrone
1 onion, diced
4 cloves garlic, minced
4 carrots, diced
4 stalks celery, diced
1 can green beans
6–8 cups water
½ head cabbage, chopped, or ½–1 bag coleslaw mix
2 15-ounce cans tomatoes
1 8-ounce can tomato sauce
10-ounce package frozen chopped spinach
1 small zucchini, diced
2 teaspoons vegetable bouillon
½ teaspoon crushed red pepper
½ teaspoon oregano
½ teaspoon basil
½ teaspoon thyme
1 bay leaf
1–2 15-ounce cans beans, drained
salt and pepper to taste
1 cup pasta shells (optional)
In 6-quart or larger pot, water-sauté onion, garlic, carrots, and celery. Cook about 20 min., stirring occasionally.
Add remaining ingredients. Heat to boiling.
Reduce heat to low; cover and simmer 40 or more minutes or until all vegetables are very tender.
Add pasta if desired, and cook 10–15 minutes longer. Alternately, cook pasta separately and add to each serving at table.
Serves 12
Total time: 60 minutes
4 cloves garlic, minced
4 carrots, diced
4 stalks celery, diced
1 can green beans
6–8 cups water
½ head cabbage, chopped, or ½–1 bag coleslaw mix
2 15-ounce cans tomatoes
1 8-ounce can tomato sauce
10-ounce package frozen chopped spinach
1 small zucchini, diced
2 teaspoons vegetable bouillon
½ teaspoon crushed red pepper
½ teaspoon oregano
½ teaspoon basil
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon fennel seed, crushed1 bay leaf
1–2 15-ounce cans beans, drained
salt and pepper to taste
1 cup pasta shells (optional)
In 6-quart or larger pot, water-sauté onion, garlic, carrots, and celery. Cook about 20 min., stirring occasionally.
Add remaining ingredients. Heat to boiling.
Reduce heat to low; cover and simmer 40 or more minutes or until all vegetables are very tender.
Add pasta if desired, and cook 10–15 minutes longer. Alternately, cook pasta separately and add to each serving at table.
Serves 12
Total time: 60 minutes
Slow cooker multi-bean soup
3 cups multi-bean soup mix
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
Slow cooker white bean soup
1 pound white beans
3 bay leaves
1 sprig rosemary (optional)
2 tablespoons minced garlic
1/4–1/2 teaspoon crushed red pepper
salt to taste
Rinse beans and soak overnight. The next morning, drain beans and rinse well. Put beans in a slow cooker (I use a four-quart slow cooker) with six cups of water and remaining ingredients.
Cook on low 12 hours, or cook on high 2–4 hours, then turn to low for 4–6 hours.
In the last hour or two of cooking, fish out the bay leaves and rosemary and mash up the beans with a potato masher. Season soup to taste with salt (I usually add about 2 teaspoons).
Prep time: 20 minutes (plus overnight soak)
Original recipe source
———
Serving suggestions
No-knead bread
3 bay leaves
1 sprig rosemary (optional)
2 tablespoons minced garlic
1/4–1/2 teaspoon crushed red pepper
salt to taste
Rinse beans and soak overnight. The next morning, drain beans and rinse well. Put beans in a slow cooker (I use a four-quart slow cooker) with six cups of water and remaining ingredients.
Cook on low 12 hours, or cook on high 2–4 hours, then turn to low for 4–6 hours.
In the last hour or two of cooking, fish out the bay leaves and rosemary and mash up the beans with a potato masher. Season soup to taste with salt (I usually add about 2 teaspoons).
Prep time: 20 minutes (plus overnight soak)
Original recipe source
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Serving suggestions
No-knead bread
Slow cooker split pea soup
4 3/4 cups water
1 1/2 cups split peas, rinsed (green or yellow)
1 teaspoon salt
1/4 teaspoon thyme
A few grinds of black pepper
1 bay leaf
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 lemon (juice and zest)
Combine all ingredients except lemon in 4-quart slow cooker. Cook on low 8–10 hours or on high 4–5 hours. Discard bay leaf. Salt to taste. Stir in lemon just before serving.
Serves 4–5.
Prep time: 10 minutes
Original recipe source
1 1/2 cups split peas, rinsed (green or yellow)
1 teaspoon salt
1/4 teaspoon thyme
A few grinds of black pepper
1 bay leaf
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 lemon (juice and zest)
Combine all ingredients except lemon in 4-quart slow cooker. Cook on low 8–10 hours or on high 4–5 hours. Discard bay leaf. Salt to taste. Stir in lemon just before serving.
Serves 4–5.
Prep time: 10 minutes
Original recipe source
Chili
1 onion, chopped
1–3 celery stalks, chopped
1 bell pepper, chopped (or 2 tablespoons dehydrated)
1 8-ounce can tomato sauce
1 14-ounce can diced tomatoes
2 14-ounce cans beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
Sauté onion, celery, and pepper. Add remaining ingredients plus 1 cup water. Simmer 30–60 minutes.
Serves 4
Total time: 60–90 minutes
Original recipe source
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Slow cooker instructions: Sauté onion and celery (optional). Combine all ingredients in 4-quart slow cooker. Cook on low for 7-8 hours.
Prep time: 30 minutes
———
Serving suggestions
Corn chips
Shredded cheese
1–3 celery stalks, chopped
1 bell pepper, chopped (or 2 tablespoons dehydrated)
1 8-ounce can tomato sauce
1 14-ounce can diced tomatoes
2 14-ounce cans beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
Sauté onion, celery, and pepper. Add remaining ingredients plus 1 cup water. Simmer 30–60 minutes.
Serves 4
Total time: 60–90 minutes
Original recipe source
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Slow cooker instructions: Sauté onion and celery (optional). Combine all ingredients in 4-quart slow cooker. Cook on low for 7-8 hours.
Prep time: 30 minutes
———
Serving suggestions
Corn chips
Shredded cheese
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