When I lived in New Mexico, my favorite season was chili season. The time of year when all the chilis were harvested and roasted in the open air. My entire city would smell of roasted chilis. It was wonderful. Everyone would pick out their favorites, watch them be roasted, and freeze in smaller containers to enjoy all year. I miss it.
One of the things I learned to make with fresh chilis was tortilla soup. With Hatch chilis available in most cities, I still get to enjoy the yummy. Of course, I make my soup a bit more hearty these days. What you will need:
1 medium onion, diced
4 cloves garlic, minced
1 TBS olive oil
28 oz can fire roasted tomatoes
16 oz can small red beans
4 oz can mild green chilis, diced
2 not-chicken bouillon cubes
6 cups water
2 cups baby spinach
Shredded vegan mozzarella, I used Daiya
Vegan sour cream, I used Tofutti
1 avocado, peeled and sliced
Sauté onion, chilis, and garlic with olive oil in a large soup pot on medium heat until soft, 5 to 7 minutes. Add tomatoes, water, bouillon, and beans and bring to boil. Reduce heat, cover, and simmer for 20 minutes. Turn off the burner and add spinach. Cover and let sit for 5 minutes to wilt. Stir. Ladle into a bowl and sprinkle cheese on top to melt. Layer a couple slices of avocado and dollop of sour cream on top. Serve with tortilla chips and crumble the chips on top just before beginning to devour. Yummers!
Another giant crock pot recipe that warmed my tummy. Cut ingredients in half if using a normal sized crock pot.
1 bunch kale, stems removed and torn into smaller pieces
1 pint small red potatoes, diced
2 pints small gold potatoes, diced
1 non-chicken bouillon cube
1 onion, diced
12 cups water
1 cup raw cashews
1/2 cup nutritional yeast
Place all vegetables, bouillon, and water into crock pot. Cook on low all day, or at least eight hours. At end of day place cashews into blender with broth from soup and blend until creamy. Add to soup. Using a potato masher, mash some of the potatoes in the crock pot and stir in nutritional yeast.
Oh, my mouth is watering. Yummers!
A friend gave me a bunch of fresh spices from her garden and I have been trying to increase my protein intake. So, I decided to make a giant pot of black bean soup. It’s so yummy!
I made this in my crockpot, so it’s very easy. If you have a normal sized crockpot, make sure to half this recipe. What you will need:
6 cups black beans, sorted, rinsed, soaked overnight, drained and rinsed again
1 large onion, diced
2 cups diced mushrooms
3 cubes no salt added bouillon
1/2 cup fresh chives, chopped
1 TBS fresh oregano
2 TBS crushed garlic
2 tsp red chili powder
1 and 1/2 tsp cumin
8 cups water
Sea salt to taste
Vegan sour cream (optional)
Avocado, sliced (optional)
Place everything but the salt, sour cream, and avocado in the crockpot. Cook on high for an hour and then low at least 7 hours. Taste and add salt if desired. Garnish with avocado slices and vegan sour cream. Yummers!
I realize it’s 300 degrees outside (exaggerate much?), but I made this soup when it was cold outside. Another crockpot satisfying meal. Again, I have a giant crockpot to ensure leftovers for the freezer. If yours is normal sized, please use half of everything. What you will need:
2 medium sweet potatoes, diced
1 onion, diced
1 bunch of kale, stems removed and coarsely chopped
1 box of mushrooms, chopped
1 cup uncooked barley
2 cubes of not-beef bouillon
1 cube no salt added bouillon
1 medium turnip, peeled and diced
1 package beer brats, sliced into circles
12 cups water
1 cup nutritional yeast
Place everything but the nutritional yeast in a large crockpot. Cook on low for eight to nine hours. Stir in nutritional yeast. Serve hot. Yummers!
The base of this soup works well with many vegetables. I have used cauliflower and mushrooms among other yummy vegetables successfully. Just replaces the broccoli with your favorites. What you will need:
6 cups chopped broccoli
1 yellow onion, diced
1 cube Rapunzel Vegan Vegetable Bouillon, no salt added
1 cube Rapunzel Vegan Vegetable Bouillon, with Sea Salt & Herbs
2 TBS non-hydrogenated margarine
2 TBS white whole wheat flour
4 cups water + 4 TBS
2 cups plain soy or almond milk
3/4 cup nutritional yeast
Sea salt and pepper to taste
In large soup pot, sauté onion and broccoli in 4 TBS of water over medium heat. Once onion is soft, add 4 cups water and bouillon cubes, set to simmer. In a medium sauce pan, melt margarine over medium heat and add flour. Mix with whisk until creamy and bubbly. You are creating a rue and the transformation will happen quickly. Add the 2 cups of soy or almond milk and whisk continually until thick. Do not boil. Once thick and your simmering broccoli is cooked at the level you prefer, add the cream to the broccoli and stir. Add nutritional yeast and stir. Soup is ready, but can continue to simmer. Taste and add sea salt and/or pepper if desired.
Option: Use submersion blender to blend in some of the broccoli and create a creamer soup. Yummers!
Gardens are overflowing! The CAS is sending home multiple cucumbers and my friends are desperate to find others who want cucumbers. I needed to do more than just keep making salads and eating slices with hummus. I started looking through cookbooks for cucumber soup and was shocked to find how involved many of the recipes are. This inspired me to simplify. If you like cucumbers, this is worth a try. What you will need:
3 large cucumbers, peeled and cored
1 cup plain coconut yogurt
1 cup vegetable broth
1 tsp fresh dill
Stick it all in a blender and blend until your desired consistency. Place in fridge and chill for at least 8 hours. Yum!
Miso soup is wonderful on a cold day or a day I don’t feel well. I make make mine extra hearty so that I need little else to feel full.
Miso is a fermented something, usually soy, but there are other kinds of miso if avoiding soy. It has a salty taste, but the saltiness does not trigger blood pressure they way table salt does. I tend to use a white, mild or mellow miso.
One Pot Miso Soup
1 tsp Olive Oil or 2 TBS water
1 onion sliced
Other desired veggies (bell pepper, mushroom, spinach. etc.), chopped
4 cups water
1 vegetable, no salt added bouillon cube
8 to 15 oz firm tofu, cubed
2-4 TBS Miso, dissolved in a little water
Sauté onion on medium heat until soft, add other veggies, except spinach. Cook until tender. Add water and bullion. Bring to a simmer. Add tofu and spinach. Cover until spinach is wilted. Add miso, stir, and serve hot.