Category Archives: Soup

Vegetable Rice Soup

A delicious soup that is an easy crowd pleaser.  Add some bread on the side and you’ve got a great meal.  Consider doubling it to stock your freezer with some yummy soup!

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  • 1 onion
  • 5 cloves garlic, minced
  • 6 1/2 cups water/broth, depending on your salt preference – I did about 2/3 broth, 1/3 water
  • 1 can white beans (I used unsalted)
  • 3/4 cup brown rice (uncooked)
  • 2 (15 oz) cans diced tomatoes or 2 lbs of tomatoes, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cups mushrooms, chopped (optional – my daughter prefers without)
  • 1 bay leaf
  • 1 tsp marjoram
  • 1 tsp oregano
  • 1 bunch Swiss chard, stems discarded; leaves chopped
  • 1/4 – 1/2 cup fresh basil, chopped

In a soup pot, saute onion for about 5 minutes.  Add garlic and saute a few minutes more.  Add all other ingredients except Swiss chard and basil.  Bring to a boil and simmer until rice is tender (about 45 minute – 1 hour).  Add Swiss chard and simmer 5 more minutes.  Add basil.  Stir well and serve.

Based on this recipe.

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Simple Black Bean Soup

Simplicity often tastes the best.  And this soup is quick to make, too.  A sandwich (such as this) along with this soup will make a wonderful meal.

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  • 1 onion, chopped
  • 2 carrots, cut in half lengthwise and thinly sliced
  • 1 stalk celery, cut in half lengthwise and thinly sliced
  • 4 large cloves garlic, minced
  • 1 – 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • ground black pepper, to taste
  • 4 cups water or veggie broth, to desired salt level (I used 4 cups broth)
  • 4 cans black beans (I used unsalted)
  • 1 small can (14 – 15 oz) diced tomatoes
  • salt, as needed (I used 1/4 tsp)

In a soup pot, saute onion, carrots and celery for about 5 minutes.  Add garlic and saute a few minutes more.  Add spices and saute a minute.

While those things are cooking, blend or process 2 cans of black beans and the diced tomatoes.  If you need to use some of the broth/water to do so, go ahead.

Add remaining ingredients to the pot (including the blended beans).  Simmer until done, about 15 – 20 minutes, depending on the size of your carrots and celery.

 

Basic Lentil Soup

This basic lentil soup hit the spot on a cold day today.  Delicious and easy.  Perfect winter meal with some bread.

I made it in my new Instant Pot, but if you don’t have a pressure cooker, you can just make it on the stove top – no worries, it will just take longer.  🙂

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  • 2 cups green lentils, rinsed well
  • 8 cups broth (I did less bouillon than 8 cups worth… about 6 cups broth, 2 cups water – do it to the saltiness of your preference)
  • 1 onion, chopped
  • 2 large carrots, chopped thickly (~1/4″)
  • 1 large stalk of celery, chopped
  • 12 – 14 oz of potatoes (any kind – I used red), cubed
  • 2 bay leaves
  • 1 tsp coriander + 1/4 tsp coriander for after
  • 1/2 tsp cumin + 1/4 tsp cumin for after
  • 3 garlic cloves minced + 2 garlic cloves minced for after
  • ground black pepper, to taste
  • 4 oz spinach, roughly chopped (about 2 cups)
  • 2 tsp red wine vinegar

Put everything in a pot (or pressure cooker) except the spinach, vinegar and seasonings labeled for after.  Bring to a boil, and the simmer until everything is soft (about 1 hour).  [Pressure cooker:  Cook on HIGH for 10 minutes, allow to sit for 5 minutes and then release pressure.]

Remove from heat, add spinach and the seasonings labeled for after (coriander, cumin, garlic).  Stir and cover and allow spinach to wilt.  Remove bay leaves, stir in vinegar, and serve!

Creamy Vegetable Soup

A delicious and creamy soup as the temperatures are dropping!

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  • 3/4 cup raw cashews, soaked an hour ahead of time if possible
  • 1 onion, chopped
  • 4 gloves garlic, minced
  • 3 carrots, chopped
  • 1 bell pepper, chopped (I used green since that’s what I had but red would be awesome)
  • 1 1/2 cups sweet potatoes or potatoes, chopped
  • 2 celery stalks, chopped
  • 2 lbs tomatoes, chopped (or one large can of diced tomatoes)
  • 3/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp onion powder
  • 1/2 tsp dried basil
  • 1/4 tsp thyme
  • dash cayenne, optional
  • dash white pepper, optional
  • fresh ground black pepper
  • salt, to taste (at least 1/4 tsp if chickpeas are unsalted)
  • 2 bay leaves
  • 6 cups veggie broth, divided
  • 1 1/2 cups greens of your choice, chopped (I used Swiss chard; spinach or kale would work too!)
  • 1 can chickpeas, drained

Soak cashews in warm water and set aside.

In a large soup pot, saute onion for a few minutes.  Add garlic and saute 2 minutes more.  Add carrots through bay leaves and 5 cups of the veggie broth.  Bring to a boil and simmer, covered, until veggies are tender.

Drain cashews and dump into a blender with 1 cup of the veggie broth.  Blend well until completely smooth – several minutes.  Add cashew cream to soup.

Add greens and chickpeas and cook until greens are done.  Serve & enjoy!

Modified from an Oh She Glows recipe.

Curried Coconut Carrot Soup

This was a delightful surprise.  I was wanting to use up some of the abundance of carrots in our fridge and decide to make this soup.  It was delicious and I was shocked that my 5 year old even asked for seconds!  Score.

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  • 1 onion, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1/2 tsp tumeric
  • 1 1/2 Tbsp red curry paste (I used Thai Kitchen brand), more if you want it spicy
  • 10 good sized carrots (about 2.5 lbs)
  • 2 cups water
  • 2 cans coconut milk
  • 1/2 tsp salt, or to taste

Saute onion dry, in olive oil, or in water.  After 2 minutes, add spices and curry paste.  Saute while you chop the carrots.  Add carrots, put a lid on and saute 5 minutes.  Add water and coconut milk.  Bring to a boil, then turn down and simmer covered, until carrots are very tender.  Transfer to a blender to puree or use an immersion blender.  Puree until very smooth.  Add salt to taste and mix well (or blend some more).  Enjoy!

 

Creamy Potato Chowda

This soup was to die for!!  YUM.  I can’t wait to make it again and again.  (Good thing it was so good since I doubled it the first time, which is always a risk, but it paid off!)  Thank you for my friend Diane sending this recipe to me, which I modified to make this awesome soup.

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  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup celery, diced
  • 2 large carrots, diced
  • 4 cups (about 1 lb 3 oz) potatoes, skins on, cut in 1″ cubes
  • 1 tsp herbs de provence (or an Italian mix, or your own mix of thyme, rosemary, oregano)
  • 6 cups veggie broth
  • 1 1/2 cups water
  • 1 cup cashews
  • 1 1/2 cup corn, thawed

In a large soup pot, saute onion, garlic, celery, and carrots until onions are translucent and other veggies are starting to soften.  Add potatoes, seasoning and veggie broth.  Bring to a boil and simmer on low.

Meanwhile, combine water and cashews in a blender and puree until completely smooth.

Once all soup veggies are tender, add cashew cream and corn and bring back to a simmer.  Remove from heat.  Using an immersion blender, blend some of the soup to increase the creaminess  OR  remove about 2 cups of the soup and blend until smooth in a blender and then return to pot and stir well.

Delish!  Enjoy!!

Potato Leek Soup

You can never have too many soup recipes.  At least that’s my motto.  I made this up after a trip to the farmers market in San Francisco when we were visiting.  It was very well received by 4 adults and 1 five year old.  We served it with some classic San Francisco sourdough bread and a salad with awesome Asian pear, dates, and toasted walnuts from the farmers market.  Delicious (and simple!!

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  • 5 leeks, white and pale green parts only, cut in half lengthwise and thinly sliced
  • 6 celery stalks, cut in half lengthwise and thinly sliced
  • 3 carrots, cut in half lengthwise and thinly sliced
  • 3 large potatoes (about 2 lbs) skins on, cut into quarters lengthwise and thinly sliced
  • 1 tsp herbs de Provence (or a mix of thyme, rosemary, marjoram, savory, and oregano)
  • 9 cups veggie broth/water – I used 7 cups broth and 2 cups water to get the saltiness level right for us.

Saute leeks, celery and carrots for about 5 – 10 minutes until starting to soften.  Add remaining ingredients and simmer until everything is tender.  Serve and enjoy!