Black Bean Soup with a Whisper of Sherry
Shiitake Happens Mushroom Soup
Everyone’s Favorite Black Bean Chili
This sweet, satisfying chowder is made with a canned whole kernel corn. The garnish of pimientos and parsley adds a dash of color.
1 tablespoon safflower oil
1 medium onion, minced or shredded
1 carrot, finely chopped or shredded
1 russet potato, finely chopped or shredded
1/4 teaspoon celery salt
2 cups vegetable broth
1 (16-ounce) bag frozen corn kernels
Salt and ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon liquid smoke
2 cups plain unsweetened almond milk
1/2 cup raw cashew pieces, soaked for 3 hours, then drained
1 chipotle chile in adobo sauce
2 tablespoons minced fresh parsley
1 (2-ounce) jar chopped pimientos, drained
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook for 4 minutes to soften. Stir in the celery salt, broth, corn, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer, stir in the coriander, liquid smoke, and almond milk, and cook, stirring frequently, for 5 minutes.
While the soup is simmering, combine the drained cashews and chipotle in a blender with 1 cup of the simmering broth from the soup. Blend until smooth and creamy, then add 1 more cup of the soup and blend until smooth. Stir the mixture back into the soup. Taste and adjust the seasonings. Ladle the soup into bowls and garnish with parsley and pimientos.
Makes 4 servings
This homey soup makes a hearty and economical main dish. Stellini, the small star-shaped pasta, add a touch of whimsy, but you can substitute another small soup pasta, such as acine de pepe or pastene (or even ramen).
1 tablespoon olive oil
1 yellow onion, minced
3 garlic cloves, minced
4 cups vegetable broth
1 (16-ounce) can cannellini beans, drained
1/2 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon red pepper flakes
Salt and black pepper
1/4 cup stellini or other small soup pasta
1 (10-ounce) package frozen spinach, thawed and squeezed dry
Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook until fragrant, 30 seconds. Stir in the broth, beans, marjoram, savory, red pepper flakes, and salt and pepper to taste. Bring to a boil and cook for 5 minutes, then stir in the pasta and spinach, reduce the heat to a simmer and cook until the pasta is tender, 5 to 8 minutes (depending on the type of pasta). Serve hot.
Makes 4 servings
With this soup, you get spicy, pungent, delicious, and soothing all in one bowl. It’s also a great way to use those dried mushrooms and that can of bamboo shoots sitting in your pantry. If you prefer to use fresh sliced mushrooms, add them when you add the garlic and proceed with the recipe.
1/4 ounce dried cloud ear mushrooms or 1 (8-ounce) can straw mushrooms, drained
1 tablespoon safflower oil
2 garlic cloves, minced
1 tablespoon grated ginger
4 cups vegetable broth
3 tablespoons tamari soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sugar
1 teaspoon Asian chili paste
1 (8-ounce) can bamboo shoots, drained and cut into julienne strips
2 teaspoons cornstarch dissolved in 1 tablespoon water
14-ounces extra-firm tofu, diced
1 teaspoon toasted sesame oil
1 teaspoon Asian chili oil
3 scallions, chopped
If using dried mushrooms, soak them in a bowl of hot water until softened. Drain and cut into julienne strips and set aside.
Heat the safflower oil in a large saucepan over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the vegetable broth, tamari, vinegar, sugar, chili paste, bamboo shoots, and the reserved mushrooms. Bring to a boil over high heat, then reduce the heat to a simmer and cook over medium heat for 5 minutes to allow the flavors to combine. Add the cornstarch mixture, stirring to thicken slightly. Add the tofu, sesame oil, chili oil, and scallions, and cook until heated through, about 5 minutes.
Makes 4 servings
Crushed tortilla chips and a jar of tomato salsa are key to getting this soup on the table in just minutes. I like to add reconstituted Soy Curls for heartiness and texture, but you can leave them out if you like or substitute a cup or two of diced seitan. Serve with a bowl of tortilla chips on the table for those who want to add a few extra to their soup.
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon chili powder
1 (24-ounce) jar chunky tomato salsa (mild or hot)
2 (15.5-ounce) cans black beans, rinsed and drained
1 cup Soy Curls (reconstituted in hot water for 10 minutes)
1 can diced tomatoes with green chiles, undrained
1 1/2 cups frozen corn kernels
1 cup water or vegetable broth
Salt and ground black pepper
2 scallions, minced
1 cup crushed tortilla chips
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 ripe Hass avocado, peeled, pitted, and diced
Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the chili powder, then add the salsa, beans, Soy Curls, tomatoes and their juice, corn, and water. Season to taste with salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Add the scallions, the crushed tortilla chips, and cilantro and cook for 2 minutes longer. Remove from the heat and stir in the lime juice, then taste and adjust the seasonings, if needed. Serve hot topped with avocado.
Makes 4 servings
The name of this spicy Cajun soup means “okra,” although some people may choose not to include the mucilaginous vegetable when they make the soup. The optional filé powder is made from ground sassafras leaves and is available at gourmet grocers or online. If you don’t have quick-cooking rice on hand, add a cup or more of fresh or frozen cooked rice.
1 tablespoon olive oil
1 medium onion, minced
3 garlic cloves, minced
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
1 (6-ounce) jar roasted red bell pepper, diced
5 cups vegetable broth
1 (15.5-ounce) can dark red kidney beans, drained
1/2 cup quick-cooking brown rice
1 1/2 cups frozen sliced okra (optional)
1 teaspoon dried thyme
1 teaspoon filé powder (optional)
1/2 teaspoon cayenne
1/4 teaspoon celery salt
Salt and ground black pepper
1 teaspoon Tabasco, or to taste
Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook until fragrant, 30 seconds. Stir in the tomatoes, bell pepper, and broth and bring to a boil. Reduce heat to low and add the beans, rice, okra (if using), thyme, file powder (if using), cayenne, celery salt, and salt and pepper to taste. Simmer, stirring occasionally for 10 minutes or until the rice and vegetables are tender and the soup is hot. Add the Tabasco and taste to adjust the seasonings. Serve hot.
Makes 4 servings
The classic Italian vegetable soup typically includes a wide variety of vegetables. Use up any fresh veggies or herbs you may have on hand or use frozen vegetables. Mix and match according to your own taste. The key to a quicker cooking time is to cut the fresh vegetables as thin as possible. For a heartier soup, just before serving, stir in some cooked pasta, rice, or other grains.
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
4 cups fresh or frozen chopped vegetables (such as carrots, kale, green beans, zucchini, in any combination)
1 (15.5-ounce) can chickpeas or white beans, drained
1 (14.5 ounce) can diced fire-roasted tomatoes, undrained
4 cups vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
Salt and black pepper
1 1/2 cups cooked pasta, rice, or other grain (optional)
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook until fragrant, 30 seconds. Stir in the vegetables, tomatoes, chickpeas, and broth Season with basil, oregano, parsley, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer 15 minutes or until the vegetables are tender. Stir in the pasta or grain, if using. Taste and adjust the seasonings, if needed.
Makes 4 servings
Black Bean Soup with a Whisper of Sherry
This satisfying soup is substantial enough to serve as a main course. Serve it with a salad and some crackers or toasted bread for some crunch-appeal. To make it creamier, use a stick blender to purée a portion of the soup right in the pot, or transfer a few cups of soup to a blender to purée then return it to the pot. Use hot green chiles instead of mild if you want a bit of heat.
1 tablespoon olive oil
1 medium onion, minced
1 large carrot, finely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (15.5-ounce) cans black beans, drained
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
1 (4-ounce) can chopped mild green chiles, drained
3 cups vegetable broth or water
1/4 teaspoon celery salt, or to taste
Black pepper
2 tablespoons dry sherry
Heat the oil in a large pot over medium heat. Add the onion and carrot and cook for 5 minutes to soften. Add the garlic, and cook until fragrant, 30 seconds. Stir in the oregano and cumin, then add the black beans, tomatoes, and chiles. Add the broth and season with celery salt and pepper to taste. Simmer for 15 minutes to heat through and allow flavors to develop. Just before serving, stir in the sherry.
Makes 4 servings
Shiitake Happens Mushroom Soup
Mushroom lovers will savor the rich flavor created by using shiitakes three ways, fresh, dried, and jarred. If you prefer using all fresh mushrooms, double up on the fresh shiitakes or add some other type of mushroom along with the shiitakes. To make this soup a meal, add a can of white beans.
1/4 ounce dried shiitake mushrooms
1 tablespoon olive oil
1 medium onion, minced
3 garlic cloves, minced
8 ounces fresh shiitake mushrooms, stemmed and sliced
3 tablespoons dry sherry
1 teaspoon dried thyme
4 cups vegetable broth
1/2 cup quick-cooking brown or white rice
1 (8-ounce) jar sliced shiitake mushrooms, drained
2 tablespoons minced fresh parsley or dill
1/4 teaspoon celery salt
1/4 teaspoon black pepper
Soak the dried mushrooms in enough hot water to cover until softened. Thinly slice the mushrooms and set them aside. Save the soaking water.
Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and fresh shiitakes and cook for 30 seconds, then stir in the sherry and thyme, and cook 1 minute longer.
Add the soaked dried mushrooms to the pot along with the broth and 1/2 cup of the mushroom soaking water and bring to a boil. Reduce heat to low, add the rice, jarred shiitakes, parsley, celery salt, and pepper. Simmer for 10 minutes. Taste to adjust seasonings.
Makes 4 servings
If you like the flavor combination of curry and pumpkin, you’ll love this soup. Enjoy as is for a creamy soup, or add some cooked vegetables and chickpeas and serve over rice for a hearty meal.
1 (15-ounce) can pumpkin purée
1 tablespoon curry powder
1 teaspoon light brown sugar
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 (13.5-ounce) can unsweetened coconut milk
1 1/2 cups vegetable broth or water
Salt and black pepper
2 tablespoons pumpkin seeds (optional garnish)
Combine the pumpkin, curry powder, brown sugar, coriander, and cumin in a pot over medium heat. Whisk in the coconut milk a little at a time until smooth. Stir in the vegetable broth, then season with salt and pepper, to taste. Simmer for 10 minutes to allow flavors to develop, stirring occasionally. Taste to adjust seasonings and serve hot, garnished with pumpkin seeds, if desired.
Makes 4 servings
The secret ingredient in this rich, creamy peanut soup is the instant potato flakes. Look for dehydrated instant potato flakes with no additives, such as Bob’s Red Mill brand, in which the only ingredient is dehydrated potatoes. The flavor of this easy and delicious soul can be altered to suit your mood. Feel like a Thai peanut soup? Add a smidge of lime juice, soy sauce, and chili paste. For an Indian flair, stir in some curry powder. Or to simply jazz it up, add fresh or dried herb of choice.
4 cups vegetable broth or water
1 cup instant potato flakes
1/2 cup creamy peanut butter
1/4 teaspoon celery salt
1/8 teaspoon onion powder
Black pepper
1/4 cup chopped dry-roasted peanuts
Bring the broth to a boil in a large pot. Stir in the potato flakes until well blended. Reduce the heat to low. Place the peanut butter in a bowl and whisk in 1 cup of the hot broth mixture, blending until smooth. Stir the peanut butter mixture into the saucepan and add the celery salt, onion powder, and pepper to taste. Simmer 5 minutes to heat through and blend flavors. Serve sprinkled with the chopped peanuts.
Makes 4 servings
Everyone’s Favorite Black Bean Chili
This is my go-to chili recipe. If I have cooked lentils on hand, I use them instead of the Soy Curls. You can also add some dark red kidney beans, if you like, to change things up a bit. If using Soy Curls, place them in a heatproof bowl with enough hot water to cover and set aside for 10 minutes to reconstitute.
1 cup reconstituted crumbled Soy Curls or texturized soy protein granules (optional)
2 (15.5-ounce) cans black beans, drained
1 (24-ounce) jar chunky tomato salsa (hot or mild)
1/4 cup bottled barbecue sauce
2 tablespoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and ground black pepper, to taste
1 1/2 cups frozen corn kernels, thawed
Water, as needed
Combine the ingredients (including the reconstituted Soy Curls, if using) in a saucepan, reserving 1/2 cup of the corn. Cover and cook over medium heat, stirring occasionally, until heated through and the flavors are well blended. Add as much water as needed to create a sauce and prevent sticking to the bottom of the pan.
Reduce heat to medium and simmer, stirring frequently, until heated through and long enough to cook off any raw taste from the chili powder, about 15 minutes. Garnish with the remaining corn kernels.
Makes 4 servings
If you’re craving gazpacho, but fresh tomatoes are out of season, try this almost-instant pantry version of the famous “salad soup.” To serve it as a main dish, just add a can of drained chickpeas or pinto beans. Feel free to add in chopped fresh cucumber, bell pepper, or other fresh veggies, if you have them on hand.
1 (14.5-ounce) can diced tomatoes, finely chopped
1 (4-ounce) jar roasted red peppers, chopped
1 (4-ounce) can chopped mild green chiles, drained
2 tablespoons chopped capers
2 scallions, finely minced
1 garlic clove, finely minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
3 cups tomato or blended vegetable juice (such as V8)
1/2 teaspoon celery salt
2 tablespoons minced fresh parsley
1 teaspoon Tabasco sauce
Combine all of the ingredients in a large bowl. Cover and refrigerate for a few hours to chill.
Serve chilled with Tabasco on the side for those who like an extra jolt of heat.
Makes 4 servings
This is the stew you make when you’re down to your last bits of produce and grocery day isn’t until tomorrow. Adapt this recipe according to what you have on hand, which is how I came up with the name of this recipe since the term bricolage is from the French for “tinkering.” It means the creation of something from several on-hand items. So you can call this a “stew made from odds and ends,” but I think “bricolage” sounds a lot more intriguing. If you have cooked vegetables or grains on hand, add them just before serving.
1 tablespoon olive oil
1 yellow onion, finely chopped
1 large carrot, thinly sliced
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
21 (15.5-ounce) cans white beans, drained
1 (14.5-ounce) can petite diced tomatoes, undrained
1 1/2 cups vegetable broth
Salt and black pepper
10 ounces frozen chopped spinach, thawed and squeezed dry
Heat the oil in a large pot over medium heat. Add the onion, carrot, garlic, basil, and oregano. Cover and cook, stirring occasionally, until vegetables soften, about 5 minutes.
Add the beans, tomatoes, broth, and salt and pepper to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 10 minutes. Stir in the spinach and simmer until the vegetables are tender, about 5 minutes longer. Taste and adjust the seasonings, if needed. Serve hot.
Makes 4 servings
Moroccan-Spiced Vegetable Stew
Fragrant spices and dried fruits lend a Moroccan flavor to this hearty stew that just begs to be served over couscous, freekeh, or quinoa to absorb the delicious flavors.
1 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 (14.5-ounce) can diced tomatoes, drained
1 (15.5-ounce) can chickpeas, drained
1 1/4 cups vegetable broth
1 1/2 cups frozen cut green beans, thawed
1/2 cup dried mixed fruit or dried apricots and raisins
Salt and black pepper
1/2 cup frozen green peas, thawed
In a large saucepan, heat the oil over medium heat. Add the onion and carrot and cook for 5 minutes to soften. Add the garlic, cumin, coriander, and cinnamon and cook, stirring, for 30 seconds. Add the tomatoes, chickpeas, and broth and bring to a boil.
Reduce the heat to low, add the green beans and dried fruit. Season to taste with salt and pepper and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Taste and adjust the seasonings, if needed. Stir in the peas and cook 3 minutes longer to heat through.
Makes 4 servings
If not using the optional TVP, add the third can of red beans or crumbled Soy Curls. This recipe used frozen onion and bell pepper strips to save time, and can be economical, too, given the price of fresh red or yellow bell peppers. Serve the chili with crackers or cornbread, or ladle it over rice or noodles.
1 cup texturized vegetable protein granules (TVP), (optional)
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
1 1/2 cups frozen onion and bell pepper strips, partially thawed and chopped
2 or 3 (15.5-ounce) cans kidney beans, drained
2 to 3 tablespoons chili powder
1 chipotle chile in adobo, minced
Salt and black pepper
If using TVP, place it in a heatproof bowl with enough hot water to cover and set aside for 5 minutes to reconstitute. Combine all the ingredients in a large pot over medium heat, stirring to blend. Bring just to a boil, then reduce the heat to a simmer, and cook, stirring occasionally, until flavors are blended, about 15 minutes. Taste to adjust seasonings. Serve hot.
Makes 4 servings
One of my favorite Indian dishes is the classic chickpea and tomato dish known as chana masala. This easy but flavorful version can be enjoyed with warm naan or served over rice.
1 tablespoon safflower oil
1 small yellow onion, minced
3 garlic cloves, pressed or minced
1 tablespoon grated fresh ginger
1 hot green chile, seeded and minced
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon ground black pepper
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
2 (15.5 ounce) cans chickpeas, rinsed and drained
Hot cooked rice, to serve
Chopped cilantro, for garnish
Heat the oil in a large pot over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic, ginger, and chile, and cook, stirring, for 1 minute longer. Stir in the garam masala, coriander, cumin, turmeric, salt, and pepper. Stir in the tomatoes and chickpeas bring to a boil. Reduce the heat to a simmer and cook for 10 minutes to blend the flavors. Use a stick blender or potato masher to mash some of the chickpeas right in the pot, then stir to blend. Serve hot over rice. Garnish with cilantro.
Makes 4 servings
