Posts from the ‘Soup’ Category

“Beefy” Vegetable Stew

This warm comfy dish is the perfect answer to the chill that has crept into the air lately. A colorful veggie cornucopia makes this recipe super healthy. At the same time, it’s one of the most filling and comforting veggie dishes I’ve ever had. It also has the feel of a beef stew for those who like veggie stuff but miss the meat.

"Beefy" Veggie Stew

“Beefy” Veggie Stew

The best part– all these yummy veggies! Note: my sous chef, Gus, photo-bombing while performing his ritual quality inspection.

I mostly followed this recipe. I didn’t prepare ahead of time, however. So, after putting everything in the crock-pot late in the afternoon, I realized it was cooking too slowly to be ready for dinner.

"Beefy" Veggie Stew

“Beefy” Veggie Stew

So, I sped up the cooking process by transferring everything to a soup pot on the stove (not pictured). It cooked for about an hour/hour and a half before putting in the cornstarch and cooking for 10 more minutes. I had the stove set to low- so it was barely simmering. I used chicken stock, like the recipe suggests. However, I’m sure you could use veggie stock instead. I also included a package of seitan to give a beefy texture to the stew.

Instead of parsnips, I added a peeled and diced sweet potato and some halved brussels sprouts I had on hand. I also added 5 cloves of chopped garlic and a bay leaf. I added a lot of salt and pepper too. I think pepper gives the stew an earthy and spicy flavor. I think, if I were to do this again, I’d include some shitake mushrooms and more brussles sprouts. I think I’d also ad some red wine, soy sauce and worcestershire sauce to make the broth deeper in flavor. I think I’d also cut back on the potatoes a little bit. 2-3 would definitely be enough for me.

"Beefy" Veggie Stew

“Beefy” Veggie Stew

We paired it with a delicious IPA brew: YUM! It was so savory and filing. There is tons leftover- YAY! What a great recipe for fall. We’ll definitely do this one again!

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Roasted Pepper and Tomato Soup with Jalapeno Bread

It’s cold, rainy and, if you’re like me, you have more faith in the spiked cider on the stove on game day than your fantasy football team. Yep, fall has arrived in the Midwest. Stacey was out raking leaves yesterday while I roasted up some veggies to pulverize into a warm flavorful soup. I mostly followed this recipe. I didn’t have bell peppers though, so I used these smaller ones (not sure what they’re called) of varying colors.

Roasted Pepper & Tomato Soup

Roasted Pepper & Tomato Soup

I used veggie stock instead of chicken and a white onion instead of red. I also liquified the soup up with a handheld blender after the hot soup tried to escape from the regular blender through the lid and my hand. I would recommend just using a handheld blender to begin with if you have one. $%^&$%^! Once there are no more lumps in the soup, taste it to see what spices need to be added. I put in quite a bit of salt, pepper, garlic powder and cayenne pepper.

Roasted Pepper & Tomato Soup

Roasted Pepper & Tomato Soup

Earlier in the afternoon, I put a loaf of whole wheat bread in the bread machine along with about 4 chopped up jalapenos from my grandmother’s garden. Here’s the recipe for my go-to whole wheat recipe (in this case I just added the jalapenos before starting the machine). Note: I exclude the dry milk.

Whole Wheat Bread

Whole Wheat Bread

Viola! This was a super yummy, colorful and healthy diversion from the cold dreary situation outdoors! Enjoy!

Spicy Black Bean Vegetable Soup

Spicy Black Bean Vegetable Soup

Spicy Black Bean Vegetable Soup

Stacey whipped up a delicious HOT and healthy soup when good friend Erin P. came over for dinner the other night. The soup started with this recipe from allrecipes. She added some kick by loading up on the chili powder and cumin (and set the hot sauce out on the dinner table, of course!). She left out the carrots and used frozen corn instead of canned. She also used one can of pureed black beans and one can of whole black beans. The pureed beans added a nice thickness to the broth. More salt and pepper than the original recipe was also necessary. Otherwise, she followed the recipe pretty closely. Stacey overdid herself by baking a batch of  homemade whole wheat garlic herb bread earlier in the day to serve with the soup. In the dough, Stacey added garlic, rosemary, basil and thyme. The  pairing of the two really brought out the spices in each. In the middle of winter, this was a warm, healthy accompaniment to good conversation with good people.

Vegetarian Chili

Veggie Chili

Veggie Chili

This is one of my favorite recipes to make and eat. I made it last night for some lovely friends who came by to watch some football. (I wasn’t sure if it was the spice in the chili or Tebow’s performance which brought tears to their eyes.) I always put out the saracha hot sauce so that it can be made as spicy as each person likes. Personally, I like it HOT!

To make the chili, I start with putting some olive oil in a big pot. Then I add an onion chopped and 4 cloves of garlic chopped. After a few minutes, I throw in about half of a zucchini chopped into small cubes. A minute or two later, I put in about 2 bell peppers chopped into small pieces and a jalapeno. See pic below:

Onion, Garlic, Jalepeno, Zucchini, Bell Pepers

Onion, Garlic, Jalepeno, Zucchini, Bell Pepers

Once the veggies start to soften a little bit, I put in the spices. I add a good amount (always to taste, but in descending order according to quantity) of chili powder, cumin, coriander, cayenne pepper and salt. Once the spices are in (and they will always be adjusted as cooking progresses) I add a can of condensed tomato soup mix, like Campbell’s and two jars of drained stewed tomatoes. Then, I add a can of black beans and a can of kidney beans in their liquid. Sometimes I also add a handful of fake veggie meat. I think it gives the chili a nice texture and adds a little protein.

Last night we topped it with sour cream and cheddar cheese and enjoyed some jalapeno, cheddar cornbread along side. It was a pretty nice, comforting meal for a cold night of football watching. 🙂

Roasted Corn, Pepper, and Tomato Chowder

This soup was really tasty. I added a bunch of different spices to it as Stacey and I thought it was kind of bland. We added chili powder, cayenne pepper, garlic powder, red wine and some other things that I can’t quite recall at the moment. I used frozen corn kernels instead of ears of corn. Also, we substituted Gorgonzola cheese in place of the bleu cheese. We ate the soup with garlic bread. The soup was even better the next day! Yum! Oh and the best part of this recipe is that one serving is only 155 calories!