This soup is really easy and fast to make. I love the combination of pureed and whole black beans. It’s thick and filling. I used hot salsa for a bit of a kick! We ate this with jalapeño cornbread, which I highly recommend.
- Four 15oz cans black beans, drained and rinsed
- 1/4 cup of water
- 2 cups of your favorite salsa
- 2 cups vegetable broth
- 2 tablespoons of chili powder
- 1/2 bunch diced green onions, to serve
- Plain yogurt or sour cream, to serve (optional)
- In a food processor, blend two cans of black beans with 1/4 cup of water.
- In a pot, combine the mashed black beans, the two cans of unmashed beans, the salsa, the vegetable broth, and the chili powder.
- Bring the soup to a boil, stirring occasionally.
- Serve with green onions, along with a scoop or two of yogurt! Serve with jalapeño cornbread.
I’ve only ever had cayenne cheddar bread at a restaurant called The Friendly Toast. I wanted to make my own since it is so, so delicious. I made a simple white bread and added cayenne and cheddar.
>>Yields two loaves
- 2 cups warm water
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1/4 cup vegetable oil
- 6 cups bread flour
- 2 cups shredded cheddar cheese (I used sharp)
- 2 teaspoons cayenne
1) Add all the ingredients together in a food processor. (You could do this by hand.) Mix (or knead) until the dough is smooth and elastic.
2) In a greased bowl, leave the dough to rise until it is doubled in size, or about one hour. Cover the bowl with a slightly damp dish cloth so the dough doesn’t dry out.
3) Knead the dough briefly for a couple of minutes.
4) Split the dough in half, and put into to two 9×5 greased loaf pans. Let it rise until the dough has risen one inch above the pans. (It should only take around 30 minutes, but it took almost two hours for my dough to rise! I think it’s because my kitchen is a bit chilly and dough rises a lot faster when it’s warm.)
5) Preheat oven to 350°F.
6) Bake for approximately 30 minutes.
>>Yields approximately three dozen
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg (optional)
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 1 1/2 cups oats
- 1 cup shredded carrots (one large carrot and one small carrot should be about right)
- 1 cup dried cranberries
- 1 cup chocolate chips
>>Preheat oven to 375 F
1) In a large bowl, combine the butter, white sugar, and brown sugar. Beat with an egg mixer.
2) Add the egg and beat until smooth.
3) Add the flour, baking powder, cinnamon, nutmeg, baking soda, and vanilla.
4) Using a spoon, stir in the oats, carrots, cranberries, and chocolate chips. Stir until they are well-integrated.
5) Form into cookies and put them on an ungreased cookie sheet. Bake at 375°F for 10-12 minutes.
Adapted from Vegetarian: Over 300 Healthy and Wholesome Recipes Chosen From Around the World.
- Three 15oz cans cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 carrot, chopped into small pieces
- 1 celery rib, chopped into small pieces
- 2 large tomatoes, chopped
- 2 cloves garlic, diced
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- salt and pepper, to taste
1) Puree 1/2 of the beans in a food processor, adding water (1 tablespoon at a time) if necessary, until the beans are a smooth puree.
2) In a large pot, combine the oil, onion, carrot, and celery. Stir until the veggies are coated in the oil. Continue cooking, stirring occasionally, until they are soft, but not mushy.
4) Add the tomatoes, garlic, and thyme. Cook for 8-10 minutes, stirring frequently.
5) Pour in the vegetable broth, followed by the beans and the bean puree. When you add the beans, the soup will turn bright white–which was a bit startling to me!–but it goes away. Add salt and pepper to taste.
6) Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.
I’ve made this soup today for lunch. I have a sore throat and a bowl of this made it less scratchy. It felt so good going down! It has a little kick to it, and David loves the spiced yogurt. It’s filling and the colors are just so pretty.
Adapted from Veggie Food by Kay Scarlett
- 1 tablespoon olive oil
- 2 garlic cloves, diced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 4 cups vegetable broth
- 1 cup dried lentils
- 1lb butternut squash, peeled and cut into 1/2″ cubes
- 2 zucchini, cut into small pieces
- 14oz can diced tomatoes
- 2 heaping cups of broccoli (cut into small florets)
- 1/2 cup peas
- 2 cups water (possibly more!)
- 1 cup plain Greek yogurt (you could use regular yogurt or sour cream, but Greek yogurt is the best!)
- 1 clove garlic, diced
- several tablespoons chopped cilantro leaves
- a few dashes of hot pepper sauce
1) Heat the oil in a saucepan, then add the garlic. Cook for a minute or two, stirring frequently..
2) Add the curry powder, cumin, and garam marsala, followed by the stock, lentils, and squash.
3) Bring to a boil, then reduce heat to low and simmer for approximately 20 minutes, or until the lentils are soft.
4) Add the zucchini, tomatoes, broccoli, and 2 cups of water. If the soup is too thick, add more water until it’s the desired consistency. Simmer for 10 minutes.
5) Add the peas and simmer for 2-3 minutes.
6) To make the spiced yogurt, stir together the yogurt, cilantro, garlic, and hot pepper sauce.
7) Serve the soup with a spoonful of yogurt!
I based this off of four or five different recipes, plus what ingredients we had in the kitchen. It’s not a hearty, filling soup, but very flavorful! It’s also really quick and easy to make.
>>Serves three. Double (or triple!) for larger crowds, or if you’d like leftovers.
- 1 onion, cut into bite size slices
- 1 red bell pepper, cut into bite size pieces
- 1 tablespoon olive oil
- 1 14oz package of firm or extra firm tofu, cut into small cubes
- 2 cups of vegetable broth
- 1 14oz can of coconut milk
- 1 tablespoon chili sauce (more if you like it spicy! you could put in red pepper flakes or Thai red curry paste, to taste, instead)
- 2 teaspoons brown sugar
- 1/4 cup creamy peanut butter
- 2 tablespoons of lime juice, plus extra to serve
- cilantro to garnish
- also consider adding: ginger, garlic, basil, lemongrass, beansprouts… !
1) In a medium size pot heat the oil. Add the red pepper and onion, stirring until they are coated. If needed, add another tablespoon of oil. Cook until the veggies are soft, around 3-5 minutes.
2) Add the remaining ingredients except for the cilantro and lime juice (tofu, veggie broth, coconut milk, chili sauce, brown sugar, and peanut butter).
3) Bring the soup to a boil, then reduce the heat. Stir until the peanut butter has dissolved. Simmer for eight minutes.
4) Add the lime juice and simmer for two more minutes.
5) Serve with cilantro, a slice of lime, and extra chili sauce, if desired.