Vegan soups......mmmmm
- Thread starter Beavs
- Start date
Yeppers! I will once again reach for my Mollie Katzen web site. I love the Gingered Carrot soup. http://www.molliekatzen.com/recipes/recipe.php?recipe=carrot_soup
I also have a recipe for a curried squash with lentils soup that the local co-op handed out with samples. I'll see if I can find it. It's way easy.
I also have a recipe for a curried squash with lentils soup that the local co-op handed out with samples. I'll see if I can find it. It's way easy.
Beavs
Cathlete
D'oh! I forgot to post:
http://allrecipes.com/Recipe/Vegan-Split-Pea-Soup-I/Detail.aspx
It can be cooked up in a crockpot so you can hit Drill Max a few times while the soup cooks.
http://allrecipes.com/Recipe/Vegan-Split-Pea-Soup-I/Detail.aspx
It can be cooked up in a crockpot so you can hit Drill Max a few times while the soup cooks.
Boingo1
Cathlete
I'm making this tonight on a recommendation from a friend! It's from Allrecipes too.
Black Bean Vegetable Soup
"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn."
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin 4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and
drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
Directions:
1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Nutrition
Information
Servings Per Recipe: 8
Calories: 164 Amount Per Serving
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 683mg
Amount Per Serving
Total Carbs: 26.9g
Dietary Fiber: 7.8g
Protein: 7.6g
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 9/9/2009
Black Bean Vegetable Soup
"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn."
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin 4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and
drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
Directions:
1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Nutrition
Information
Servings Per Recipe: 8
Calories: 164 Amount Per Serving
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 683mg
Amount Per Serving
Total Carbs: 26.9g
Dietary Fiber: 7.8g
Protein: 7.6g
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 9/9/2009
Here's another one, while it's mostly vegan, IMHO, it just screams to be doused in freshly grated Parmesan cheese (not that abomination a can stuff) and more olive oil:
Tuscan White Bean Soup - mess around with the amounts of everything to taste
Ingredients:
½ cup onions, chopped
½ cup carrots, chopped
½ cup celery, chopped
2 tbs olive oil
2 cloves garlic, chopped (or as much as you can stand)
1 15 oz. can Cannelini or White Beans (you can add more if you want)
1 10 oz. package fresh spinach (could substitute thawed frozen, also other greens such as kale, collards, beet greens, shard, etc)
3 to 4 cups of broth – chicken or vegetable
1 cup small pasta such as Ditallini
½ tsp dried thyme
salt and pepper to taste
In a large pot over medium heat, sauté the onions, carrots, celery and garlic in the olive oil until soft (5-8 minutes). Add the spinach and stir until wilted (1-2 minutes) – you may need to add it a little at a time. Add the beans and thyme and stir in. Add the pasta and broth. Cover and simmer for 10-15 minutes or until the pasta is soft. Add salt and pepper to taste.
If you let it sit for a little while, the pasta will absorb a lot of the broth and this will become more like a stew, but still very tasty. DH actually prefers it that way.
Tuscan White Bean Soup - mess around with the amounts of everything to taste
Ingredients:
½ cup onions, chopped
½ cup carrots, chopped
½ cup celery, chopped
2 tbs olive oil
2 cloves garlic, chopped (or as much as you can stand)
1 15 oz. can Cannelini or White Beans (you can add more if you want)
1 10 oz. package fresh spinach (could substitute thawed frozen, also other greens such as kale, collards, beet greens, shard, etc)
3 to 4 cups of broth – chicken or vegetable
1 cup small pasta such as Ditallini
½ tsp dried thyme
salt and pepper to taste
In a large pot over medium heat, sauté the onions, carrots, celery and garlic in the olive oil until soft (5-8 minutes). Add the spinach and stir until wilted (1-2 minutes) – you may need to add it a little at a time. Add the beans and thyme and stir in. Add the pasta and broth. Cover and simmer for 10-15 minutes or until the pasta is soft. Add salt and pepper to taste.
If you let it sit for a little while, the pasta will absorb a lot of the broth and this will become more like a stew, but still very tasty. DH actually prefers it that way.
kgalas
Cathlete
I was just looking up recipes for quinoa soup and adzuki bean soup when I came across these:
Quinoa Soup with Spinach and Corn
Adapted from this recipe at Cucina Nicolina
I prefer chicken broth (especially Swanson’s low-sodium or Whole Foods regular), but you can certainly use vegetable broth if necessary. This soup is easy to play with, so add any dried or fresh herbs, or seasonings that sound good. If you really want to speed up the process, you could cook the mushrooms in a separate skillet while the quinoa is simmering.
Serves 7-8
2 tbs. olive oil, divided
1 lb. mushrooms, sliced (use white, Portobello, or a combination)
salt and freshly ground black pepper to taste
1 large red or white onion, chopped
6 cloves garlic, thinly sliced
1 3/4 cups quinoa
8 cups chicken broth
3 cups water
2 cups frozen or fresh corn
12-14 oz. spinach leaves
2 tbs. soy sauce
Heat 1 tbs. of the oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring often, until the water they release nearly evaporates, about 5 minutes. Reduce heat to medium-low and continue cooking until lightly browned and soft. Remove to a bowl and set aside.
Add the remaining oil to the pot and heat to medium. Add the onions, season and cook until soft and browned, about 8 minutes. Add the garlic, cook for 2 minutes more and add the chicken broth. Cover and bring to a boil, then add the quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and add the water and corn and return to a simmer. Add the spinach leaves a few handfuls at a time. Add the reserved mushrooms and soy sauce. Simmer for a few minutes to blend the flavors, taste for seasoning and add more salt and pepper as needed. Serve as is, or with a poached egg on top.
Spicy Spinach, Sweet Potato, Adzuki Bean Soup
1/2 c Dry adzuki beans (I used 2/3-3/4 cup)
4 c Water
1 tb Canola oil
1 md Yellow onion; chopped
5 Garlic cloves; minced
1 lb Sweet potato; cut into bite-sized pieces
1 c Carrot (I skipped this. I hate cooked carrots)
4 Inches ginger; finely chopped
2 tb soy sauce (I used more)
Cayenne pepper to taste (I used lots)
2 c fresh Spinach leaves (I used an entire bunch)
1/4 c Coconut milk light (I used maybe 1/2 cup)
Instructions:
Sort and rinse the beans and place them in a large pot with the water, partially cover with a lid, and simmer. Heat the oil in a large wok or saute pan. Add the onion, garlic and cook over high heat for 3 to 4 minutes. Stir in the sweet potatoes and cook for 5 more minutes, stirring. Add all of it to the pot of beans. Stir in the ginger, cover with the lid and continue to simmer for a total of 40 minutes, until the beans, carrots and potatoes are soft. Midway, after about 20 minutes you can add soy and cayenne pepper; taste to see if there is enough ginger. It should be very spicy- seriously, make it spicier than you think you want it, the other ingredients are pretty sweet. Add more ginger if you need to. Just before serving, add spinach leaves and simmer; when wilted but still bright green, turn off the burner and add the coconut milk. Stir to heat through.
Quinoa Soup with Spinach and Corn
Adapted from this recipe at Cucina Nicolina
I prefer chicken broth (especially Swanson’s low-sodium or Whole Foods regular), but you can certainly use vegetable broth if necessary. This soup is easy to play with, so add any dried or fresh herbs, or seasonings that sound good. If you really want to speed up the process, you could cook the mushrooms in a separate skillet while the quinoa is simmering.
Serves 7-8
2 tbs. olive oil, divided
1 lb. mushrooms, sliced (use white, Portobello, or a combination)
salt and freshly ground black pepper to taste
1 large red or white onion, chopped
6 cloves garlic, thinly sliced
1 3/4 cups quinoa
8 cups chicken broth
3 cups water
2 cups frozen or fresh corn
12-14 oz. spinach leaves
2 tbs. soy sauce
Heat 1 tbs. of the oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring often, until the water they release nearly evaporates, about 5 minutes. Reduce heat to medium-low and continue cooking until lightly browned and soft. Remove to a bowl and set aside.
Add the remaining oil to the pot and heat to medium. Add the onions, season and cook until soft and browned, about 8 minutes. Add the garlic, cook for 2 minutes more and add the chicken broth. Cover and bring to a boil, then add the quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and add the water and corn and return to a simmer. Add the spinach leaves a few handfuls at a time. Add the reserved mushrooms and soy sauce. Simmer for a few minutes to blend the flavors, taste for seasoning and add more salt and pepper as needed. Serve as is, or with a poached egg on top.
Spicy Spinach, Sweet Potato, Adzuki Bean Soup
1/2 c Dry adzuki beans (I used 2/3-3/4 cup)
4 c Water
1 tb Canola oil
1 md Yellow onion; chopped
5 Garlic cloves; minced
1 lb Sweet potato; cut into bite-sized pieces
1 c Carrot (I skipped this. I hate cooked carrots)
4 Inches ginger; finely chopped
2 tb soy sauce (I used more)
Cayenne pepper to taste (I used lots)
2 c fresh Spinach leaves (I used an entire bunch)
1/4 c Coconut milk light (I used maybe 1/2 cup)
Instructions:
Sort and rinse the beans and place them in a large pot with the water, partially cover with a lid, and simmer. Heat the oil in a large wok or saute pan. Add the onion, garlic and cook over high heat for 3 to 4 minutes. Stir in the sweet potatoes and cook for 5 more minutes, stirring. Add all of it to the pot of beans. Stir in the ginger, cover with the lid and continue to simmer for a total of 40 minutes, until the beans, carrots and potatoes are soft. Midway, after about 20 minutes you can add soy and cayenne pepper; taste to see if there is enough ginger. It should be very spicy- seriously, make it spicier than you think you want it, the other ingredients are pretty sweet. Add more ginger if you need to. Just before serving, add spinach leaves and simmer; when wilted but still bright green, turn off the burner and add the coconut milk. Stir to heat through.
spyrosmom
Cathlete
D'oh! I forgot to post:
http://allrecipes.com/Recipe/Vegan-Split-Pea-Soup-I/Detail.aspx
It can be cooked up in a crockpot so you can hit Drill Max a few times while the soup cooks.
You're not supposed to use "Drill Max" and "few times" in the same sentence
Nan
Here's that soup I mentioned before. It doesn't contain squash, however (must have confused it with one of the other orange pureed soups I make ).
Curried Red Lentil Soup (with optional mustard sour cream)
Soup:
2 cups red lentils, rinsed
2 cups chicken stock
6 cups water
Salt & pepper, to taste
2 T olive oil
2 carrots, finely chopped
1 onion, finely chopped
1 rib celery, finely chopped
2 tsp curry powder or paste, to taste (intensity is up to you)
1/2 cup white wine
Mustard Sour Cream - Combine the following:
1 T brown sugar
1 T Dijon or grainy mustard
1 tsp curry powder or paste
1/2 cup sour cream (or vegan alternative)
1. Place lentils, stock, water and salt in a large pot. Bring to a boil, reduce heat to low, and simmer, stirring often, until the lentils are tender (about 20 minutes).
2. In a small pan, heat olive oil. Add carrot, onion and celery. Saute until softened (about 5 minutes). Stir in curry powder and cook 1 minute. Add the wine, turn the heat to high and boil until slightly thickened (2-3 minutes).
3. Stir the carrot mixture into the lentils, season and cook over medium heat for 10 minutes.
* Note - I sometimes puree some of this and add it back in to give it a creamier texture.
4. Garnish with mustard sour cream.
).Curried Red Lentil Soup (with optional mustard sour cream)
Soup:
2 cups red lentils, rinsed
2 cups chicken stock
6 cups water
Salt & pepper, to taste
2 T olive oil
2 carrots, finely chopped
1 onion, finely chopped
1 rib celery, finely chopped
2 tsp curry powder or paste, to taste (intensity is up to you)
1/2 cup white wine
Mustard Sour Cream - Combine the following:
1 T brown sugar
1 T Dijon or grainy mustard
1 tsp curry powder or paste
1/2 cup sour cream (or vegan alternative)
1. Place lentils, stock, water and salt in a large pot. Bring to a boil, reduce heat to low, and simmer, stirring often, until the lentils are tender (about 20 minutes).
2. In a small pan, heat olive oil. Add carrot, onion and celery. Saute until softened (about 5 minutes). Stir in curry powder and cook 1 minute. Add the wine, turn the heat to high and boil until slightly thickened (2-3 minutes).
3. Stir the carrot mixture into the lentils, season and cook over medium heat for 10 minutes.
* Note - I sometimes puree some of this and add it back in to give it a creamier texture.
4. Garnish with mustard sour cream.
hriacobacci
Cathlete
If you guys have time, could you re-post the recipe under the recipe thread? Just so we can find them again easily? Some of these sound sooo good. I used to not really be a soup person, but I'm finding that I like them more and more. Great comfort food!
Thanks,
heather
Thanks,
heather
hriacobacci
Cathlete
Lynn M.
Cathlete
Here's a Pumpkin Soup
Hi there-
Saw this thread and thought I'd contribute since Pumpkin season is just about upon us.
Love this one..its easy, healthy and different. Enjoy! Lynn M.
Pumpkin Vegetable Soup
1 lg onion, chopped
2 Tbl. butter
4 cups chicken broth
4 med. potatoes, peeled and cubed
2 lg. carrots, chopped
2 celery ribs, chopped
1 can northern beans, drained and rinsed
1 cup frozen corn
1 (15 oz) can solid-packed pumpkin
1 tsp salt
1/4 tsp ground pepper
1/4 tsp ground nutmeg
1/8 tsp ground cinnamon
1 Tbl brown sugar
In large soup pot, saute onion in butter until tender. Add potatoes, carrots, celery, beans, corn, and broth. Bring to a boil. Reduce heat and simmer for 25-30 min. or until vegetables are tender. Stir in pumpkin, salt, pepper, nutmeg, cinnamon, and brown sugar. Heat through.
Hi there-
Saw this thread and thought I'd contribute since Pumpkin season is just about upon us.
Love this one..its easy, healthy and different. Enjoy! Lynn M.
Pumpkin Vegetable Soup
1 lg onion, chopped
2 Tbl. butter
4 cups chicken broth
4 med. potatoes, peeled and cubed
2 lg. carrots, chopped
2 celery ribs, chopped
1 can northern beans, drained and rinsed
1 cup frozen corn
1 (15 oz) can solid-packed pumpkin
1 tsp salt
1/4 tsp ground pepper
1/4 tsp ground nutmeg
1/8 tsp ground cinnamon
1 Tbl brown sugar
In large soup pot, saute onion in butter until tender. Add potatoes, carrots, celery, beans, corn, and broth. Bring to a boil. Reduce heat and simmer for 25-30 min. or until vegetables are tender. Stir in pumpkin, salt, pepper, nutmeg, cinnamon, and brown sugar. Heat through.
This recipe was in this month's "Runner's World". As it stands, it isn't vegan, but I did it with Field Roast vegan Italian sausage and it turned out fabulously. Ate it for lunch all week:
Cassoulet with Lots of Vegetables
Cassoulet with Lots of Vegetables
jennifermaria
Cathlete
This thread is making me hungry!
Boingo1: thanks especially for posting the black bean soup recipe. I just boiled some black beans and had no idea how much it would turn out to be (wow, they do absorb a lot of water and puff up, don't they?), so I have way too much black beans. Need to incorporate them in meals all week!
Boingo1: thanks especially for posting the black bean soup recipe. I just boiled some black beans and had no idea how much it would turn out to be (wow, they do absorb a lot of water and puff up, don't they?), so I have way too much black beans. Need to incorporate them in meals all week!
worseenemy
Cathlete
This is good recipes, I can't wait to cook some of this soups. Its getting so cooooool over here in the desert, that this thread is perfect...
JMFRANE
Cathlete
You're not supposed to use "Drill Max" and "few times" in the same sentence
Nan
That got me to LOL!
Joanne