Posts Tagged ‘soup’

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This original recipe from Vegetarian Times has become a Fall favorite. I like this cassoulet so much that I convinced my family to have it as the main course in our Thanksgiving meal one year. And the ingredients are EL CHEAPO. I got everything I needed, sans herbs and oil, for less than 10 bucks and the leftovers lasted many moons.  I used to make this on the stove, but I recently bought a slow cooker and enjoyed the benefits of not having to slave over a hot pot for hours. In fact, I ran errands all day long and came home to this perfect, finished stew. Whether you make it on the stove or in the crockpot, this is a very delicious, hearty dish that will comfort and warm you on chilly October nights.

On a personal note, there are a few meals that I gravitate towards for those rare occasions when I have dinner ready with candles and a fancy setting for my sweetie when he comes home. This weekend I made this dish on my day off for that purpose. It’s that good.

Ingredients:

  • 1 Tbs. olive oil
  • 4 small shallots, quartered
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced into ¼-inch rounds
  • 1 turnip, peeled and chopped
  • 1 parsnip, peeled and sliced into ¼-inch rounds
  • 3 15.5-oz. cans great Northern beans, preferably organic, drained and rinsed
  • 1 14.5-oz. can crushed tomatoes, undrained
  • 1 ½ cups vegetable broth
  • Half a lemon (optional-really doesn’t need it unless you like your soups to have a background tang.)
  • 2 bay leaves, snapped in half to release flavor
  • 1 ¼ tsp. dried thyme
  • Salt and pepper to taste
  • Minced fresh parsley for garnish (in the picture I obviously didn’t mince it – but I like fresh herbs to be chunky.)

Directions for Slow Cooker:

  1. Pour oil into slow cooker, and turn it on high. Add shallots and garlic. Cover, and cook to soften, about 15 to 20 minutes. (You can hasten this step by browning the garlic in a pan, softening the shallots in the same pan, then transferring shallot/garlic to the slow cooker.)
  2. Add carrots, turnip, parsnip, beans and tomatoes. Stir in broth, bay leaves, thyme, salt and pepper. Add a little lemon juice, if you prefer a little zing in your cassoulet.
  3. Reduce heat to low. Cover, and cook until all vegetables are tender, 6 to 8 hours. 
  4. Remove and discard bay leaves. Garnish with minced parsley. Add more lemon, if you like it that way.

STOVETOP METHOD: Heat oil in 5- to 6-quart Dutch oven or other large pot over medium heat. Add shallots, garlic and carrots. Cover, and cook 5 minutes to soften. Reduce heat to low. Add remaining ingredients and cook, stirring occasionally, until vegetables are fully cooked, 1 to 1 1/2 hours.

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Alphabet-Legume Stew

I came into a free bag of Bob’s Red Mill Vegi Soup Mix.  Cute name, cute mix with adorable alphabet pasta bits.  A little goes a ridiculously long way.  I still have most of the bag left and I’ve made this twice, which yielded massive leftovers.  The method for making this is fairly laid back.

How To:

  • Soften a handful of chopped onion and a few minced garlic cloves in your large soup pot with some olive oil
  • Heat 1 part soup with 4 parts water, then add any seasonings you’d like (I added a bay leaf)
  • Boil and bring to a simmer on medium for an hour
  • Halfway through cooking add fresh vegetables.  I added chopped carrots and torn spinach
  • At the tail end I added some lemon juice and a dash of balsamic vinegar.
  • Ring the dinner bell.

 

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$5.00, 4 servings

I had an errant box of penne, canned tomatos, dry garbanzos, so all I had to buy was a little basil and a small amount of baby spinach for this fancy soup.  I’d like to personally thank my vegan broth powder for being there for me when I needed it.  Broth powder, you’ve been with me all year and you’re still kickin’!  Without you, this soup wouldn’t be possible.

Vegan Minestrone Soup

  • 1 28 oz. can of diced tomatoes with italian seasoning
  • half a can of cannelini beans, half can of white kidney beans
  • 1-1.5 cups vegatable broth
  • 1 medium orange or yellow bell pepper (orange peppers are sweeter)
  • 3-4 Tbs of double-concentrated tomato paste
  • 1 tsp dried basil
  • 1.5 tsp garlic powder
  • 1 cup dry rigatoni, penne or small shells (Medium shells are bigger, but also fun.)
  • 2 to 3 cups baby spinach
  • minced fresh basil, about a handful of leaves

That’s not corn you see in the soup, it’s yellow pepper! (Corn?  Eww! Never.)

I love these cans, they look like something from the past.

Directions

1. Combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning and pasta.

2. Bring to boiling over high heat. Reduce heat to medium.

3. Cook, covered, for 10 minutes, stirring occassionally, just until pasta is barely tender.

4. Stir in spinach, ladle into bowls, add basil on top.

Here is my lunch the next day!  Soup leftovers and sauteed spinach on the side.

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Virtual Vegan Potluck!

I am proud to have been invited to participate in a virtual vegan potluck coordinated by anunrefinedvegan.  You are now about to step through a portal of delicious vegan food!  Please click through, enjoy the sights.  Use the buttons below to go forward or backward through the potluck.

My contribution to this feast is a miso soup to have either in-between samplings of different dishes at the potluck or as an appetizer.  Virtually no calories, yet tasty and satisfying, this is easy to whip up in minutes.  I make my miso soup a lot chunkier than traditional versions, most miso is made more scant.  It depends on how much tofu you want to consume at the time.  Enjoy! And please click through to enjoy the other offerings at the potluck.

Veganmonologue’s Miso Recipe:

This is not a science!  Just go with it.  You can’t mess it up.

This is in terms of about a cup and a half-sized bowls of soup.

Ingredients:

  • red or white miso paste (1 tbs per bowl of soup)
  • firm silken tofu, cubed very small (enough to put a few tbs in each bowl)
  •  a handful of straw mushrooms, canned (if you can’t find these, use fresh chopped shiitake or baby bella)
  • wakame seaweed ( a little goes a LONG way- think about 1 tsp per bowl)
  • your favorite broth (calculate enough to full up each bowl you are preparing)

Procedure:

  1. Place dry wakame in a small bowl of cold water to sit while you prepare the rest of the ingredients
  2. Get the broth really hot in a pan – medium high-  but not boiling
  3. Add mushrooms and tofu until mushrooms are soft and cooked, the tofu will absorb some of the broth flavor
  4. Once wakame has blossomed to more than twice its original size, drain and add it to the hot, but not boiling water
  5. Take the pot off the stove, make sure the broth is not boiling, then add the miso paste, and stir really well until it is all dissolved

Interesting related facts: There have been studies in which daily miso consumption has been linked to a reduction in breast cancer in women, as well as many other cancers in both genders. Lastly, there is a sad shortage of straw mushrooms around the world right now, so if you can find these adorable and tasty little mushrooms, savor them while you still can.

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