CHAPTER 5
SOUPS, STEWS, AND CHILIES

Other veggies, such as fennel, ginger, parsnips, herbs, and so on, may be substituted for any of the ingredients. This is a very changeable recipe, open to personalization.

Yields about 4 cups

1 onion, sliced

1 leek, white part only, cleaned thoroughly and sliced

1 carrot, peeled and sliced

2 stalks celery, roughly chopped

1 turnip, peeled and sliced

5 cloves garlic, peeled and sliced

6 cups cold water

Small bunch of parsley stems

10 black peppercorns

8 sprigs fresh thyme

1 bay leaf

Salt and pepper (optional)

Combine all ingredients in a large stock pot. Simmer 1 hour; strain. Season with salt and pepper, if desired; cool. Keeps refrigerated for 1 week. Freezes well.

PRESSURE COOKER VEGETABLE STOCK

Save scraps of vegetables to use to make a homemade stock.

Yields 4 cups

2 large onions, peeled and halved

2 medium carrots, cleaned and cut into large pieces

3 stalks celery, cut in half

1 whole bulb garlic

10 peppercorns

1 bay leaf

4¹⁄₂ cups water

Add the onions, carrots, and celery to the pressure cooker. Break the bulb of garlic into individual cloves; peel and add to the pressure cooker. Add the peppercorns, bay leaf, and water to completely cover the vegetables. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from heat and allow pressure to release naturally.
Strain the stock through a fine-mesh strainer. Store in the refrigerator for 2–3 days, or freeze for up to 3 months.

VEGETABLE BROTH

A versatile vegetable broth can be used as the base for almost any soup or stew. Note that it does not contain salt, so you must add that separately when using this broth in recipes.

Yields 4 cups

2 large onions, peeled and halved

2 medium carrots, cleaned and cut into large pieces

3 stalks celery, cut in half

1 whole bulb garlic, crushed

10 peppercorns

1 bay leaf

6 cups water

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 8–10 hours.
Strain the broth to remove the vegetables. Store broth in the refrigerator.

Storing Broth

Homemade broth can be stored in a covered container in the refrigerator for 2–3 days, or frozen for up to 3 months.

NO-BEEF BROTH

Traditional Worcestershire sauce contains anchovies, but several grocery store brands of the sauce are vegan.

Yields 4 cups

4 carrots, washed and cut into large pieces

2 large onions, peeled and quartered

1 celery stalk, chopped

2 cups fresh portobello mushrooms, sliced

1 whole bulb garlic, crushed

1 tablespoon vegan Worcestershire sauce

1 tablespoon brown sugar

6 cups water

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 8–10 hours.
Strain the broth to remove the vegetables. Store the broth in a covered container in the refrigerator for 2–3 days, or frozen for up to 3 months.

RED BEAN AND PASTA SOUP

This is a hearty winter soup to warm up chilly nights.

Serves 8

1 medium onion, chopped

3 cloves garlic, sliced

3 tablespoons olive oil

1 teaspoon oregano

2 bay leaves

1 (8-ounce) can tomato sauce

2 teaspoons salt

1 tablespoon soy sauce

1 (16-ounce) package red beans, soaked overnight in 1 quart cold water and drained

10 sprigs Italian parsley, including stems

6 cups vegetable stock or water

2 cups cooked pasta (any small shape, such as orzo or ditalini)

In a pot large enough to hold all ingredients, cook onions and garlic with olive oil over medium heat for 5 minutes, until onions are translucent. Add oregano, bay leaves, tomato sauce, salt, and soy sauce. Bring to a simmer and add beans, parsley, and stock or water.
Bring to a boil, then reduce to a low simmer and cook for 90 minutes, until beans are tender enough to mash between two fingers. In a blender, purée ¹⁄₃ of the beans very well; add them back to the soup. Add cooked pasta, and bring back to a boil for 1 minute more before serving garnished with a dollop of sour cream if desired.

WHITE BEAN AND BARLEY SOUP

Cool soup to room temperature before refrigerating or freezing in order to save energy.

Serves 8

2 (15-ounce) cans great northern beans, drained and rinsed

¹⁄₂ cup pearl barley

¹⁄₂ onion, diced

2 carrots, peeled and diced

2 cloves garlic, minced

¹⁄₄ cup fresh parsley, chopped

2 sprigs fresh thyme

6 cups No-Beef Broth (see recipe in this chapter)

1¹⁄₂ teaspoons salt

In a 4-quart slow cooker, add all ingredients. Cover, and cook on low for 6–8 hours.
Remove the sprig of thyme before serving.

RED LENTIL SOUP

Store-bought vegetable broth or stock typically contains much more sodium than the homemade variety, so adjust salt accordingly.

Serves 6

2 cups red lentils

3 tablespoons olive oil

1 small onion, sliced

1¹⁄₂ teaspoons fresh ginger, peeled and minced

2 cloves garlic, minced

6 cups Vegetable Broth (see recipe in this chapter)

Juice of 1 lemon

¹⁄₂ teaspoon paprika

1 teaspoon cayenne pepper

1¹⁄₂ teaspoons salt

Rinse the lentils carefully and sort through the bunch to remove any dirt or debris.
In a sauté pan, heat the olive oil over medium heat, then sauté the onion, ginger, and garlic for 2–3 minutes.
In a 4-quart slow cooker, add the sautéed vegetables and all remaining ingredients. Cover, and cook on low for 6–8 hours. Add more salt, if necessary, to taste.

BLACK BEAN SOUP

You can use the leftover green bell pepper, red bell pepper, and red onion from this recipe to make Fajita Chili (see recipe in this Chapter).

Serves 6

2 tablespoons olive oil

¹⁄₂ green bell pepper, diced

¹⁄₂ red bell pepper, diced

¹⁄₂ red onion, sliced

2 cloves garlic, minced

2 (15-ounce) cans black beans, drained and rinsed

2 teaspoons cumin, minced

1 teaspoon chipotle powder

1 teaspoon salt

4 cups Vegetable Broth (see recipe in this chapter)

¹⁄₄ cup cilantro, chopped

In a sauté pan, heat the olive oil over medium heat, then sauté the bell peppers, onion, and garlic for 2–3 minutes.
In a 4-quart slow cooker, add the sautéed vegetables, black beans, cumin, chipotle powder, salt, and Vegetable Broth. Cover, and cook on low for 6 hours.
Let the soup cool slightly, then pour half into a blender. Process until smooth, then pour back into the pot. Add the chopped cilantro, and stir.

CREAM OF ASPARAGUS SOUP

Asparagus presents a challenge to the frugal chef: what to do with the sizable trimmings from the bottom stalks of this expensive vegetable. Here’s the answer:

Serves 6

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, finely chopped

1 bunch of fresh asparagus, or trimmings from several bunches equal to 1 pound, roughly chopped

1 teaspoon salt

¹⁄₄ cup white wine or sherry (optional)

3 cups vegetable stock or water

1 (10-ounce) package frozen green peas

2 cups cream or half-and-half

Freshly ground black pepper to taste (about ¹⁄₄ teaspoon)

1 teaspoon dried basil

In a large, heavy-bottomed pot over medium heat, heat olive oil for 1 minute. Add onion, garlic, asparagus, and salt; cook 15 minutes, until onion is translucent but not browned. Add wine or sherry; cook 1 minute, until alcohol evaporates; add the stock. Simmer 20 minutes, until asparagus is very tender. Remove from heat; stir in frozen peas.
Purée in a blender or food processor until smooth; transfer back to pot, and heat, just to a simmer. Add cream; season with salt, black pepper, and basil. May be served hot or cold.

TOMATO SOUP

This soup is perfect for those long, cold winter nights.

Serves 6

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

4 pounds ripe tomatoes, peeled, seeded, and roughly chopped

1 teaspoon salt

Freshly ground black pepper to taste (about ¹⁄₄ teaspoon)

In a large soup pot over medium heat, heat olive oil for 1 minute. Add onion and garlic; cook 5–10 minutes, until onions are translucent but not browned. Stir in tomatoes; simmer 25–30 minutes, until tomatoes are submerged in their own juices. Purée in a blender or food processor until smooth. Season with salt and black pepper. May be served hot or cold. Add cream, if desired, for cream of tomato soup.

TOMATO BASIL SOUP

Fresh basil adds a different flavor than dried basil to dishes, and the fresh variety is more complementary to this soup.

Serves 5

2 tablespoons butter or vegan margarine

¹⁄₂ onion, diced

2 cloves garlic, minced

1 (28-ounce) can whole peeled tomatoes

¹⁄₂ cup Vegetable Broth (see recipe in this chapter)

1 bay leaf

1 teaspoon salt

1 teaspoon pepper

¹⁄₂ cup unsweetened soymilk

¹⁄₄ cup chopped fresh basil

In a sauté pan over medium heat, melt the butter or margarine, then sauté the onion and garlic for 3–4 minutes.
In a 4-quart slow cooker, add the onion and garlic, tomatoes, Vegetable Broth, bay leaf, salt, and pepper. Cover and cook over low heat 4 hours.
Allow to cool slightly, then remove the bay leaf. Process the soup in a blender or immersion blender.
Return the soup to the slow cooker, then add the soymilk and chopped basil, and heat on low for an additional 30 minutes.

WILD MUSHROOM SOUP WITH THYME

The final purée of this soup should definitely be done in a blender, since it guarantees a smoothness that the food processor can’t accomplish.

Serves 8

1 pound white mushrooms

¹⁄₂ pound shiitake mushrooms, stems removed

1 teaspoon olive oil

4 sprigs fresh thyme, or ¹⁄₂ teaspoon dried

4–5 shallots, peeled and chopped very fine

¹⁄₄ cup dry white wine

2 cups vegetable stock or water

2 teaspoons butter

¹⁄₂ pound assorted wild mushrooms such as chanterelle, shiitake, oyster, cremini, black trumpet, etc., sliced into bite-size pieces or an equal amount of sliced white mushrooms

3 cups cold milk

Salt and freshly ground black pepper

1 tablespoon chives, finely chopped

Pulse the white mushrooms in about 4 small batches in a food processor to finely chop them, stopping before they clump. Roughly hand-chop the shiitakes, and pulse them the same way.
Heat the oil in a 2¹⁄₂-cup saucepan over medium-high flame, toss in the thyme and allow to sizzle for a moment, then add the shallots and sauté for 3 minutes until translucent. Add the chopped mushrooms. Sprinkle in a pinch of salt and cook 5–7 minutes, until mushrooms are soft.
Add white wine and cook 2 minutes, then add the stock. Simmer for 10 minutes.
Meanwhile, sauté the sliced wild or white mushrooms in the butter, in small batches over high heat, seasoning them with salt and pepper as they cook. Set aside.
Put ¹⁄₃ of soup in blender, with 1 cup cold milk, and purée until very smooth. Repeat with remaining soup, then season to taste. Be careful to vent the blender to avoid dangerous splashing. Serve with a spoonful of sautéed mushrooms in each bowl and a sprinkling of chives.

MUSHROOM VEGETABLE STOCK

This stock freezes well so feel free to make some in advance.

Yields about 6 cups

1 ounce dried mushrooms, such as porcini or Chinese black mushrooms

1 tablespoon olive oil

1 onion, sliced

1 carrot, peeled and sliced

2 stalks celery, roughly chopped

1 (8–10-ounce) package white mushrooms, washed and roughly chopped

3 cloves garlic, peeled and sliced

4 cups cold water

Small bunch of parsley stems

10 black peppercorns

8 sprigs fresh thyme

1 bay leaf

2 teaspoons salt

Soak the mushrooms in 4 cups water for 1 hour. Heat the oil in a stock pot; add onion, carrot, and celery. Cook over medium heat until onions begin to brown, about 15 minutes. Add the dried mushrooms, their soaking liquid, the fresh white mushrooms, garlic, water, parsley stems, peppercorns, thyme, bay leaf, and salt. Bring to a boil, then lower flame. Simmer 45 minutes; strain. Keep refrigerated for 1 week.

CARROT PURÉE WITH NUTMEG

Tasting and feeling like a cream soup, this soup will surprise your guests who won’t believe there’s no cream in this sweet, delicious soup. For best smoothness, use a blender to purée, not a food processor.

Serves 6

2 tablespoons oil

1 medium onion, chopped

2 tablespoons white wine

4 cups carrots, peeled, halved lengthwise, and sliced thin

2 cups vegetable stock or broth (canned is okay)

1 teaspoon salt

Ground white pepper to taste

Pinch of nutmeg

1¹⁄₄ cups milk

2 teaspoons freshly chopped chives or parsley

Heat oil in large saucepan over medium-high heat. Add onion, sauté for 5 minutes, add wine and carrots. Cook for 1 minute, until wine evaporates.
Add stock, salt, pepper, and nutmeg. Bring to a boil, then reduce to simmer for 20 minutes.
Ladle into a blender, add 1 cup milk, and blend until very smooth. Adjust consistency with more milk if necessary. Be careful when puréeing the hot liquid, starting the blender on the slowest speed, and/or doing the job in 2 batches. Serve garnished with a sprinkling of chives or parsley.

SMOKY BLACK-EYED PEA SOUP WITH SWEET POTATOES AND MUSTARD GREENS

Use any dark leafy greens you’d like, fresh or frozen, in place of the mustard greens. Julienne kale or collard greens are excellent choices, and are equally antioxidant-rich.

Serves 10–12

1 tablespoon olive oil

1 medium onion, chopped

2 ribs celery, chopped

1 carrot, peeled, chopped

2 teaspoons salt

1 teaspoon dried thyme

2 teaspoons dried oregano

1 teaspoon ground cumin

1 dried chipotle chili, halved

2 bay leaves

1 pound dried black-eyed peas or navy beans, washed and picked through for stones

2 quarts vegetable stock or water

1 large sweet potato, peeled, diced into 1 cubes

1 (10-ounce) package frozen mustard greens, chopped

1 (22-ounce) can diced tomatoes

Croutons of cornbread or other bread for garnish

Chopped cilantro for garnish

In a large, heavy-bottomed Dutch oven over medium heat, heat the oil for 1 minute. Add onion, celery, carrot, and salt; cook 5 minutes, until onions are translucent. Add thyme, oregano, cumin, chipotle chili, and bay leaves; cook 2 minutes more. Add black-eyed peas or navy beans and vegetable stock. Bring to a boil, then simmer 2 hours until beans are very tender, adding water or stock if necessary.
Add the sweet potato and cook 20 minutes more. Stir in chopped mustard greens and diced tomatoes. Cook 10 minutes more, until the potato and greens are tender. Adjust seasoning with salt and pepper, and consistency with additional vegetable stock or water. The soup should be brothy. Serve garnished with cornbread croutons and a sprinkling of chopped cilantro.

PUMPKIN SOUP WITH CARAWAY SEEDS

Butternut squash or even acorn squash substitute very well for pumpkin in this soup. Each imparts its own character, making this three recipes in one. Chipotle and/or Spanish paprika (both in gourmet stores) impart subtle smokiness for an additional dimension.

Serves 8–10

2 tablespoons unsalted butter or olive oil

1 medium onion, chopped

1 large carrot, peeled and sliced thin

2 cups peeled, cubed pumpkin

¹⁄₄ teaspoon whole caraway seeds

1¹⁄₂ cups vegetable stock or broth (canned is okay)

3 cups cold milk

¹⁄₂ dried chipotle chili or ¹⁄₂ teaspoon smoked Spanish paprika

Melt the butter or heat the oil in a heavy-bottomed soup pot over medium heat. Add the onion, carrot, pumpkin, and caraway seeds, and sauté, stirring occasionally, 8–10 minutes, until pumpkin becomes tender and begins to brown (some may stick to pan).
Add stock or broth and simmer for 20 minutes. Remove from heat and stir in 2 cups milk.
Purée in batches in a blender until smooth, adjusting consistency with remaining milk. Season with salt and pepper to taste. Sprinkle the chipotle chili or Spanish paprika on top.

PUMPKIN-ALE SOUP

Use fresh pumpkin in place of the canned pumpkin purée when the ingredient is in season. You’ll need 3³⁄₄ cups of cooked, puréed fresh pumpkin.

Serves 6

2 (15-ounce) cans pumpkin purée

¹⁄₄ cup diced onion

2 cloves garlic, minced

2 teaspoons salt

1 teaspoon pepper

¹⁄₄ teaspoon dried thyme

5 cups Vegetable Broth (see recipe in this chapter)

1 (12-ounce) bottle pale ale beer

In a 4-quart slow cooker, add the pumpkin purée, onion, garlic, salt, pepper, thyme, and Vegetable Broth. Stir well. Cover and cook over low heat for 4 hours.
Allow the soup to cool slightly, then process in a blender or with an immersion blender until smooth.
Pour the soup back into the slow cooker, add the beer, and cook for 1 hour over low heat.

CHILLED CURRY POTATO-FENNEL SOUP

While this soup is delicious hot or cold, I particularly love the way it refreshes in the summer, with enough substance to stand on its own as a main course.

Serves 10–12

1 large Idaho russet potato, peeled

1 large Spanish onion, peeled

1 head sweet fennel, tassel-like fronds removed and set aside

1 red bell pepper

1 tablespoon olive oil

1 (1) piece of fresh ginger, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

2 teaspoons good-quality Madras curry powder

3 cups vegetable stock

1 jalapeño pepper, seeded and finely chopped (optional)

1 quart buttermilk

1 cup half-and-half

Salt and white pepper to taste

1 tablespoon chopped Italian parsley

Chop the potato, onion, fennel, and red bell pepper coarsely. In a large soup pot over medium-high heat, heat the oil for 1 minute. Add the chopped vegetables, ginger, and garlic. Cook until onion is translucent, about 5 minutes; stir in curry powder and cook 5 minutes more. Add vegetable stock; raise heat to high and bring to a full boil. Reduce to a simmer; cook until potatoes are falling-apart tender, about 15 minutes.
Chill and purée the soup in a blender or food processor. Add the chopped jalapeño, buttermilk, and half-and-half. Season to taste with salt and white pepper. Serve garnished with chopped parsley and/or sprigs from the reserved fennel fronds.

SMOOTH CAULIFLOWER SOUP WITH CORIANDER

Another no-cream “cream soup.” This soup is equally delicious hot or chilled.

Serves 4–6

2 tablespoons unsalted butter or olive oil

1 onion

2 tablespoons white wine or dry sherry

1 medium head (about 2 pounds) cauliflower, cut into bite-size pieces

2 cups vegetable stock

1 teaspoon salt

Ground white pepper

1 teaspoon ground coriander

³⁄₄ cup cold milk

Chopped chives or parsley

In a large saucepan or soup pot, over medium-high heat, melt butter or heat oil. Add onion; cook until it is translucent, but not brown, about 5 minutes. Add wine and cauliflower; cook for 1 minute to steam out the wine. Add the stock, salt, pepper, and coriander; bring up to a rolling boil.
Simmer until cauliflower is very tender, about 15 minutes. Transfer to a blender. Add half of the milk and purée until very smooth, scraping down the sides of the blender vase with a rubber spatula. Be very careful during this step, since hot liquids will splash out of blender if it is not started gradually (you may wish to purée in two batches, for safety). Transfer soup back to saucepan, and thin with additional milk if necessary. Season; garnish with chopped herbs just before serving.

GAZPACHO

Nothing could be simpler than buzzing together a refreshing summer soup in minutes in a blender. Serve with a few drops of garlic-infused olive oil drizzled on top and a crust of country bread on the side.

Serves 6

8 tomatoes, seeded

1 large cucumber, peeled

2 green bell peppers, seeded

1 slice bread, torn into postage-stamp-size pieces

1 clove garlic, sliced

2 tablespoons extra-virgin olive oil

1¹⁄₂ teaspoons red wine vinegar

1 teaspoon salt

1 to 2 cups tomato juice

Hot pepper sauce (optional)

Roughly chop the tomatoes, cucumber, and peppers. Combine with bread, garlic, olive oil, vinegar, and salt in a food processor or blender. Purée at high speed until consistency is soupy, but still slightly chunky. Stir in tomato juice to desired consistency, and season with hot pepper sauce to taste.

YELLOW SPLIT PEA SOUP WITH CACTUS AND HOMINY

This Southwestern soup is more like a stew. The Mexican specialty ingredients are increasingly available in ethnic sections of mainstream markets, and certainly in specialty and gourmet shops.

Serves 12

1 tablespoon olive oil

1 medium onion, chopped

2 ribs celery, chopped

1 carrot, peeled and chopped

1 tablespoon dried marjoram or oregano leaves

1 teaspoon ground toasted cumin

¹⁄₂ teaspoon ground coriander

1 bay leaf

1 pound dried yellow split peas

2 quarts vegetable stock or water

2 ancho or guajillo chili pods, oven-toasted for 2 minutes at 350°F, seeded, boiled for 5 minutes in a cup of water, and puréed in a blender

1 (30-ounce) can hominy corn kernels, drained and rinsed

1 small (15-ounce) can cactus (a.k.a. nopalitos), drained and rinsed

Salt and pepper to taste

Chopped cilantro for garnish

Croutons (optional)

In a large soup pot over medium heat, heat olive oil for 1 minute. Add onion, celery, and carrot; cook for 5 minutes, until onion turns translucent. Add marjoram or oregano, cumin, coriander, and bay leaf. Cook 1 minute more. Add split peas and stock. Raise heat to high and bring to a full boil; reduce heat to a simmer. Add puréed chili and cook 45 minutes, until peas are very tender and starting to fall apart.
Add hominy and cactus; bring back to a boil. Cook 1 minute more; season to taste with salt and pepper, and remove from heat. Serve garnished with chopped cilantro and croutons, if using.

VICHYSSOISE (POTATO AND LEEK SOUP)

Elegant, classic French soups like this make the right first course for a formal occasion. Serve chilled or warm, and make sure to use the prettiest leek pieces, cut very precisely, for the garnish. People will notice.

Serves 12

1 tablespoon olive oil

1 medium onion, chopped

1 pound (about 3 or 4) potatoes, any variety, peeled and cut into 1 chunks

2 bunches leeks, chopped, thoroughly washed twice; 1 cup of the best parts set aside for garnish

1 teaspoon dried sage leaves

1 bay leaf

¹⁄₄ cup white wine

2 quarts vegetable stock or water

Salt and white pepper to taste

In a large soup pot over medium heat, heat olive oil for 1 minute. Add onion, potatoes, and all but 1 cup of the chopped leeks; cook 10 minutes, until onion turns translucent. Add sage, bay leaf, and wine. Cook 1 minute more. Add stock. Bring to a full boil; reduce heat to a simmer and cook for 45 minutes, until potatoes are very tender and starting to fall apart.
Carefully purée the soup in a blender in small batches. Season to taste with salt and white pepper. Steam, boil, or sauté the remaining cup of leeks, and serve the soup garnished with a spoonful of leeks in the center.

MINESTRONE SOUP

Minestrone is a classic Italian vegetable soup. The zucchini and cabbage are added at the end for a burst of fresh flavor.

Serves 8

3 cloves garlic, minced

1 (15-ounce) can fire-roasted diced tomatoes

1 (28-ounce) can crushed tomatoes

2 stalks celery, diced

1 medium onion, diced

3 medium carrots, diced

3 cups Vegetable Broth (see recipe in this chapter)

2 (15-ounce) cans kidney beans, drained and rinsed

2 tablespoons tomato paste

2 tablespoons minced basil

2 tablespoons minced oregano

2 tablespoons minced Italian parsley

1¹⁄₂ cups shredded cabbage

³⁄₄ cup diced zucchini

1 teaspoon salt

¹⁄₂ teaspoon pepper

8 ounces small cooked pasta

In a 4-quart slow cooker, add the garlic, diced and crushed tomatoes, celery, onion, carrots, broth, beans, tomato paste, basil, and spices. Cover and cook on low heat for 6–8 hours.
Add shredded cabbage and zucchini and turn to high for the last hour.
Stir in the salt, pepper, and pasta before serving.

Suggested Pasta Shapes for Soup

Anchellini, small shells, hoops, alfabeto, or ditalini are all small pasta shapes suitable for soup. For heartier soups, try bow-ties or rotini. Thin rice noodles or vermicelli are better for Asian-style soups.

MINESTRONE WITH BASIL PESTO

Rich and hearty, this Italian vegetable soup has humble origins as a peasant dish, but is elevated to fine dining with a beautiful pesto garnish.

Serves 10–12

2 stalks celery

1 large carrot

1 potato

1 medium zucchini

1 medium yellow “summer” squash

1 large Spanish onion

1 tablespoon olive oil

2 leeks, chopped, thoroughly washed twice

3 cloves garlic, finely chopped

1 teaspoon salt

3 teaspoons chopped fresh oregano or 1 teaspoon dried oregano leaves

3 teaspoons chopped fresh thyme or 1 teaspoon dried thyme leaves

1 bay leaf

2 quarts vegetable stock or water

1 (30-ounce) can diced tomatoes

2 cups cooked pasta (any small shape, such as ditalini)

1 (14-ounce) can red kidney or white cannellini beans

Salt and white pepper to taste

¹⁄₂ recipe Basil Pesto (see Chapter 2), or store-bought pesto

Grated Parmesan cheese (optional)

Cut celery, carrot, potato, zucchini, yellow squash, and onion into medium (¹⁄₄) dice. In a large soup pot or Dutch oven over medium-high heat, heat the olive oil for 1 minute. Add all diced vegetables, leeks, garlic, salt, oregano, thyme, and bay leaf. Cook 10–15 minutes, until onion turns translucent. Add stock and tomatoes. Bring to a full boil; reduce heat to a simmer and cook 45 minutes, until potatoes are cooked through and tender.
Add cooked pasta and beans. Bring back to a boil for 1 minute; season to taste with salt and white pepper. Serve in bowls, topped with a teaspoon of Basil Pesto. Serve with grated Parmesan cheese at the table, if desired.

LENTIL SOUP WITH CUMIN

This is the fastest bean soup you can make, ready in about an hour, without any soaking of beans. It gets better as it sits overnight, when the flavors marry, so make enough for two or more meals.

Serves 8

1 large carrot, peeled

1 stalk celery

1 medium onion

1 potato, peeled

2 cloves garlic

1 tablespoon olive oil

¹⁄₂ teaspoon whole cumin seeds, toasted in a dry pan for 1 minute, until fragrant

2 teaspoons salt

1 cup lentils

8 cups vegetable stock

Salt and pepper (optional)

Chop carrot, celery, onion, and potato into bite-size pieces; cut garlic into very small slices.
Heat the oil over medium flame in a pot large enough to hold everything, and add the cut vegetables, garlic, and cumin, plus 2 teaspoons of salt. Cook for 5 minutes, then add the lentils and vegetable stock. Raise heat to bring to a boil, then reduce flame to medium-low.
Simmer 1 hour, season with salt and pepper; serve with a dollop of Tofu Sour Cream (see Chapter 2) if desired.

TUSCAN WHITE BEAN SOUP

One of the trendiest soups of the 1990s, this Northern Italian classic survived that decade with its integrity unscathed. Tuscans place a hunk of rustic bread at the bottom of the bowl before adding the soup. The crust of bread soaks up soup and becomes a velvety “reward” waiting to be found.

Serves 8

1 tablespoon olive oil

1 medium onion, chopped

1 large leek, white part only, finely chopped

3 cloves garlic, finely chopped

3 teaspoons fresh rosemary leaves, or 1 teaspoon dried

1 bay leaf

3 quarts vegetable stock or water

2 cups large white (great northern) beans (soaked overnight if desired)

Salt and white pepper to taste

1 tablespoon extra-virgin olive oil

In a large soup pot over medium heat, heat olive oil for 1 minute. Add onion, leek, and garlic; cook 10 minutes, until onion turns translucent, stirring frequently. Add rosemary and bay leaf; cook 5 minutes more. Add stock and beans. Bring to a full boil; reduce heat to a simmer, and cook 90 minutes, until beans are very tender and starting to fall apart (cooking time will vary depending on age of beans and whether or not they were soaked—assume 30 minutes less for soaked beans).
Carefully purée ²⁄₃ of the soup in a blender; add back to rest of soup. Season to taste with salt and white pepper. Serve with a few drops of fine extra-virgin olive oil sprinkled on top.

CUBAN BLACK BEAN SOUP WITH CORIANDER TOFU SOUR CREAM

Cubans flavor this soup with a smoked pork bone. The same smoky effect comes from chipotle, a smoked jalapeño chili, or smoked Spanish paprika, available in specialty stores, or via the Internet.

Serves 10–12

1 tablespoon olive oil

1 medium onion, chopped

1 large leek, white part only, finely chopped

4 cloves garlic, finely chopped

1 teaspoon cumin seeds, toasted lightly then ground, or 1¹⁄₂ teaspoons ground cumin, heated in a dry pan until fragrant

1 bay leaf

1 teaspoon smoked Spanish paprika or half of a seeded chipotle chili (optional)

2 cups black beans (soaked overnight, if desired)

3 quarts vegetable stock or water

¹⁄₂ bunch fresh cilantro (optional)

Salt and pepper to taste

1 recipe Tofu Sour Cream (see Chapter 2) or store-bought equivalent

2 teaspoons ground coriander

1 tablespoon chopped cilantro, for garnish

In a large soup pot over medium heat, heat olive oil for 1 minute. Add onion, chopped leek, and garlic; cook 5 minutes, until onion turns translucent, stirring frequently. Add cumin, bay leaf, and paprika or chipotle if using. Cook 5 minutes more. Add beans and stock. Bring to a full boil; reduce heat to a simmer, and cook 90 minutes, adding cilantro halfway through, until beans are very tender and starting to fall apart (cooking time will vary depending on age of beans and whether or not they were soaked—assume 30 minutes less for soaked beans). Carefully purée ²⁄₃ of the soup in a blender; add back to rest of soup. Season to taste with salt and white pepper.
Whisk together the Tofu Sour Cream and coriander until well combined. Serve the soup topped with a teaspoon of the sour cream and a sprinkling of chopped cilantro.

CORN AND POTATO CHOWDER

Corn and dairy form a complete protein, making this a very nourishing dish for vegetarians.

Serves 12

8 ears sweet corn, shucked

1 tablespoon olive oil

2 large onions, chopped

2 stalks celery, chopped

1 pound red potatoes, cut into 1 chunks

3 sprigs fresh thyme or 1 teaspoon dried thyme leaves

1 bay leaf

3 teaspoons salt

1 smoked chili (optional)

4 ounces (1 stick) unsalted butter

3 quarts vegetable stock or water

4 teaspoons cornstarch, dissolved in ¹⁄₄ cup water

1 quart cream or milk

White pepper and additional salt to taste

2 tablespoons chopped fresh chives

Cut corn kernels from the cob using a slicing motion with a kitchen knife. Reserve the cobs, and set kernels aside. In a large soup pot over medium-high heat, heat olive oil for 1 minute. Add the corn cobs, onions, celery, potatoes, thyme, bay leaf, salt, and chili if using. Cook until onions are translucent, about 5 minutes. Add the butter and cook gently, allowing the vegetables to stew in the butter, for about 5 more minutes.
Add the vegetable stock or water. Raise flame to high and bring to a full boil. Lower to a simmer and cook 10 minutes more. Remove the corn cobs; add cornstarch mixture and simmer 5 minutes more. Stir in the cream or milk, and adjust seasoning with white pepper and salt to taste. Serve sprinkled with chives.

MUSHROOM, BARLEY, AND COLLARD GREENS SOUP

This should be called “Health Soup” for its concentration of cancer-fighting antioxidants, folate-rich greens, nourishing whole grains, and complete protein-forming combinations. Who knew medicine for the body and soul could taste so good?

Serves 12

2 tablespoons olive oil

2 pounds mushrooms (any variety)

1 large onion, chopped

1 carrot, peeled and chopped

2 stalks celery, chopped

4 cloves garlic, roughly chopped

2 bay leaves

2 tablespoons fresh or 2 teaspoons dried marjoram or oregano leaves

1¹⁄₂ teaspoons fresh or ¹⁄₂ teaspoon dried rosemary leaves

2 teaspoons salt

¹⁄₂ teaspoon fresh ground black pepper

2 cups pearl barley, rinsed

3 quarts vegetable stock or water

1 bunch fresh collard greens, cooked until tender in boiling water and chopped, or 2 (10-ounce) packages frozen chopped collards

Heat the oil in a large soup pot over medium-high heat for 1 minute. Add mushrooms, onion, carrot, celery, garlic, bay leaves, marjoram or oregano, rosemary, salt, and pepper. Cook until vegetables have softened significantly and are stewing in their natural broth, about 15 minutes. Stir in barley and stock or water. Bring the soup up to a full boil, then reduce to a medium simmer and cook until barley is tender, about 40 minutes.
Add the collards; cook about 10 minutes more. Season to taste.

PINTO BEAN SOUP WITH SALSA FRESCA

A restaurant secret to elevating simple soups to finer cuisine is to place an attractive garnish right in the middle of the portion just before serving. In this case, we use a refreshing Salsa Fresca to brighten this Mexican soup.

Serves 6

1¹⁄₂ cups dried pinto beans

7 cups water

¹⁄₄ cup olive oil

2 medium yellow onions, diced

1 teaspoon salt

¹⁄₂ teaspoon freshly ground black pepper

4 cloves garlic, crushed

¹⁄₄ teaspoon dried thyme

6 cups vegetable stock or water

1 cup Salsa Fresca (see Chapter 4)

Tofu Sour Cream (see Chapter 2), optional

Rinse the beans well and place in a saucepan with the water, bring to a boil, lower to a simmer, and cook until very tender, about 1¹⁄₂ hours.
In a large soup pot, heat the oil over a medium flame. Add the onions, salt, and pepper; cook until the onions brown slightly, about 10 minutes. Add the garlic and thyme; cook 2 minutes more. Add the beans, along with their cooking liquid and the stock or water. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, until the beans start to break apart, about 30 minutes.
Purée the beans in a blender until smooth (work carefully in small batches, so as not to splash hot liquid—a blender works best for this). Adjust seasoning. Ladle the soup into warmed shallow soup plates, topping each with a spoonful of Salsa Fresca and, if desired, a dollop of Tofu Sour Cream.

ACORN SQUASH SOUP WITH ANISE AND CARROTS

When the weather turns chilly, fall and winter squashes like acorn squash start showing up in the markets—just in time to make this smooth, soothing, velvety soup. Remove the seeds from the squash. Salt and toast them for twenty minutes in a medium-temperature oven for a crunchy soup garnish.

Serves 6

1 tablespoon olive oil

2 medium onions, chopped

1 teaspoon salt

1 medium acorn squash (about 2 pounds), peeled, cut into 1 chunks

2 carrots, peeled and cut into 1 chunks

1 teaspoon anise seeds, toasted in a dry pan for 2 minutes, until fragrant

¹⁄₄ cup Cognac or brandy

1 pint vegetable stock

1–2 cups skim milk

Fresh parsley, chopped

Heat the olive oil in a heavy medium saucepot over a medium flame. Add the onions and salt; cook until translucent and slightly browned, about 10 minutes. Lower the flame. Add the squash, carrots, and anise seeds; cook slowly, stirring the browned bits from the bottom of the pan frequently with a wooden spoon. These browned natural sugars will give the soup its caramelized complexity.
When the squash is soft and nicely browned, add the Cognac; cook for 2 minutes to steam off the alcohol. Add the stock; simmer 15 minutes.
In a blender, purée the soup with as much skim milk as necessary for a thick but soupy consistency. Season to taste. Serve garnished with toasted squash seeds and a sprinkling of chopped parsley.

MISO SOUP

The delicious cloudy broth you’ve been served in Japanese restaurants, with diced tofu and seaweed, is made with a fermented soybean and grain paste called miso.

Serves 4

5 cups vegetable or mushroom stock

1 piece kombu (kelp, a dried seaweed), about 5 square

1 teaspoon soy sauce

3 tablespoons light (yellow) miso, such as shiro mugi miso

2 scallions, chopped

2 ounces firm tofu, diced into small cubes

4 teaspoons wakame seaweed (instant)

Bring stock and kombu to a boil in a soup pot. Cover; remove from heat and let stand 5 minutes. Strain; stir in soy sauce.
In a mixing bowl, mix about ¹⁄₄ cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved. Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame into 4 bowls. Gently ladle soup into the bowls.

TOFU NOODLE SOUP

For added texture, freeze the tofu and bake before adding to the soup.

Serves 4

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 ribs celery, sliced in ¹⁄₂ pieces

7 ounces extra-firm tofu, cubed

5 cups Vegetable Broth (see recipe in this chapter)

1 bay leaf

1 teaspoon salt

Juice of 1 lemon

2 teaspoons fresh parsley, chopped

2 teaspoons fresh thyme, chopped

8 ounces cooked egg noodles or linguine

In a large sauté pan heat the olive oil over medium heat. Add the onion, garlic, and celery and sauté for 3 minutes.
Add the tofu and cook 5 additional minutes.
In a 4-quart slow cooker, pour the sautéed vegetables, tofu, Vegetable Broth, bay leaf, and salt. Cover, and cook on low for 8 hours.
Add the lemon juice, parsley, thyme, and pasta. Cover and cook for an additional 20 minutes.

HOT AND SOUR SOUP

Adjust the spiciness of this soup by adding more or less chili paste, to taste.

Serves 6

4 cups Vegetable Broth (see recipe in this chapter)

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

2 ounces dried Chinese mushrooms

¹⁄₂ cup canned bamboo shoots, sliced

4 ounces extra-firm tofu, cubed

1 tablespoon red chili paste

1 teaspoon white pepper

2 tablespoons cornstarch mixed with ¹⁄₄ cup water

In a 4-quart slow cooker, add all ingredients except for the cornstarch mixture; cook on low for 6 hours.
Pour in the cornstarch mixture; stir, and cook on high heat for 20 additional minutes.

CAULIFLOWER SOUP

Cauliflower’s peak season is the fall, so try this soup on a crisp autumn night.

Serves 6

1 small head cauliflower, chopped

¹⁄₂ onion, diced

1 teaspoon salt

1 teaspoon pepper

2 tablespoons butter or vegan margarine

4 cups Vegetable Broth (see recipe in this chapter)

Zest of ¹⁄₂ lemon

In a 4-quart slow cooker, add all ingredients except zest. Cover, and cook on low for 6 hours.
Turn off slow cooker and let soup cool about 10 minutes. Using a blender or immersion blender, process until very smooth.
Return soup to the slow cooker; add lemon zest, and heat until warm.

Zest Versus Juice

Lemon zest is obtained by grating the outer peel of the lemon. It contains a more intense lemon flavor than the juice of the citrus fruit, although many recipes call for both lemon zest and lemon juice.

FRENCH ONION SOUP

Vidalia onions are a sweet variety of onion that work particularly well in French Onion Soup.

Serves 4

¹⁄₄ cup olive oil

4 Vidalia onions, sliced

4 cloves garlic, minced

1 tablespoon dried thyme

1 cup red wine

4 cups Vegetable Broth (see recipe in this chapter)

1 teaspoon salt

1 teaspoon pepper

4 slices French bread

4 ounces Swiss cheese or vegan cheese such as Daiya Mozzarella Style Shreds

In a sauté pan, heat the olive oil over medium-high heat and cook the onions until golden brown, about 3 minutes. Add the garlic and sauté for 1 minute.
In a 4-quart slow cooker, pour the sautéed vegetables, thyme, red wine, Vegetable Broth, salt, and pepper. Cover and cook on low heat for 4 hours.
While the soup is cooking, preheat the oven to the broiler setting. Lightly toast the slices of French bread.
To serve, ladle the soup into a broiler-safe bowl, place a slice of the toasted French bread on top of the soup, put a slice of the Swiss cheese on top of the bread, and place the soup under the broiler until the cheese has melted.

GARDEN VEGETABLE SOUP

Leave the skin on the potatoes in this recipe, and others, for a more rustic, richer potato flavor.

Serves 6

¹⁄₂ red onion, diced

1 small squash, diced

4 red potatoes, quartered

1 cup okra, sliced

1 cup fresh corn

1 cup green beans, cut into ¹⁄₂ pieces

6 cups Vegetable Broth (see recipe in this chapter)

6 ounces diced tomatoes

1¹⁄₂ teaspoons salt

1 teaspoon pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook over low heat for 6–8 hours.

Choosing the Right Broth

In most soup recipes, you can use Vegetable Broth (see recipe in this chapter) or No-Beef Broth (see recipe in this chapter), depending on how rich you would like the flavor to be. For a full-flavored taste, choose No-Beef Broth, but remember to adjust the salt because No-Beef Broth already has sodium from the vegan Worcestershire sauce.

POTATO-LEEK SOUP

If you’d like to omit the alcohol from this recipe, just add another ¹⁄₂ cup of Vegetable Broth.

Serves 6

2 tablespoons butter or vegan margarine

2 small leeks, chopped (white and light green parts only)

3 large russet potatoes, peeled and diced

4 cups Vegetable Broth (see recipe in this chapter)

¹⁄₂ cup white wine

¹⁄₂ cup water

1 teaspoon salt

1 teaspoon pepper

¹⁄₄ teaspoon dried thyme

In a sauté pan over medium heat, melt the butter or vegan margarine, then add the leeks. Cook until softened, about 5 minutes.
In a 4-quart slow cooker, add the sautéed leeks, potatoes, broth, wine, water, salt, pepper, and thyme. Cover and cook over low heat 6–8 hours.
Allow soup to cool slightly, then use an immersion blender or traditional blender to process until smooth.

BEER-CHEESE SOUP

For the best results, use a pale ale beer in this recipe.

Serves 12

¹⁄₂ cup butter or vegan margarine

¹⁄₂ white onion, diced

2 medium carrots, peeled and diced

2 ribs celery, diced

¹⁄₂ cup flour

3 cups Vegetable Broth (see recipe in this chapter)

1 (12-ounce) beer

3 cups milk or unsweetened soymilk

3 cups Cheddar cheese or vegan Daiya Cheddar Style Shreds

1 teaspoon salt

1 teaspoon pepper

¹⁄₂ teaspoon dry ground mustard

In a sauté pan over medium heat, melt the butter or vegan margarine, then sauté the onion, carrots, and celery until just softened, about 5–7 minutes. Add the flour and stir to form a roux. Let cook for 2–3 minutes.
In a 4-quart slow cooker, add the cooked vegetables and roux, then slowly pour in the Vegetable Broth and beer while whisking.
Add the milk or soymilk, cheese, salt, pepper, and mustard. Cover and cook on low for 4 hours.
Let the soup cool slightly, then blend until smooth, or you can skip this step and serve it chunky.

Unsweetened Soymilk

Plain or original soymilk typically contains sugar and has a distinct flavor that will stand out in savory dishes. For these recipes, use plain unsweetened soymilk instead.

BUTTERNUT SQUASH SOUP

You can substitute an extra cup of Vegetable Broth for the white wine in this soup.

Serves 6

1 medium butternut squash, peeled and diced

1 russet potato, peeled and diced

1 large carrot, chopped

1 rib celery, sliced

1 onion, diced

4 cups Vegetable Broth (see recipe in this chapter)

1 cup white wine

1 bay leaf

¹⁄₄ teaspoon dried thyme

1¹⁄₂ teaspoons salt

Pinch of nutmeg

In a 4-quart slow cooker, add all of the ingredients. Cover and cook over low heat for 6 hours.
Cool the soup slightly and remove the bay leaf. Process in a blender or using an immersion blender.

CREAMY CHICKPEA SOUP

Beans can be puréed to make a creamy soup without the cream.

Serves 6

1 small onion, diced

2 cloves garlic, minced

2 (15-ounce) cans chickpeas, drained and rinsed

5 cups Vegetable Broth (see recipe in this chapter)

1 teaspoon salt

¹⁄₂ teaspoon cumin

Juice of ¹⁄₂ lemon

1 tablespoon olive oil

¹⁄₄ fresh parsley, chopped

In a 4-quart slow cooker, add all ingredients except for the lemon juice, olive oil, and parsley. Cover, and cook over low heat for 4 hours.
Allow to cool slightly, then process the soup in a blender or using an immersion blender.
Return the soup to the slow cooker, then add the lemon juice, olive oil, and parsley, and heat on low for an additional 30 minutes.

MUSHROOM BARLEY SOUP

Using three types of mushrooms in this soup adds a more robust flavor.

Serves 8

1 ounce dried porcini mushrooms

1 cup boiling water

1¹⁄₂ teaspoons butter or vegan margarine

5 ounces fresh shiitake mushrooms, sliced

4 ounces fresh button mushrooms, sliced

1 large onion, diced

1 clove garlic, minced

²⁄₃ cup medium pearl barley

¹⁄₄ teaspoon ground black pepper

¹⁄₂ teaspoon salt

6 cups No-Beef Broth (see recipe in this chapter)

In a heat-safe bowl, place the dried porcini mushrooms; pour the boiling water over the mushrooms. Soak for 15 minutes.
Meanwhile, in a medium sauté pan, melt the butter or vegan margarine. Sauté the fresh mushrooms, onion, and garlic until the onion is soft, about 3 minutes.
Drain the porcini mushrooms and discard the water.
In a 4-quart slow cooker, add all of the mushrooms, onion, garlic, barley, pepper, salt, and the broth. Stir, cover, and cook 6–8 hours on low.

SUMMER BORSCHT

Serve this cooling soup with a dollop of sour cream or vegan sour cream. Try Tofutti Sour Supreme.

Serves 6

3¹⁄₂ cups cooked beets, shredded

¹⁄₄ cup onion, diced

¹⁄₂ teaspoon salt

1 teaspoon sugar

¹⁄₄ cup lemon juice

¹⁄₂ tablespoon celery seed

2 cups Vegetable Broth (see recipe in this chapter)

2 cups water

In a 4-quart slow cooker, place all of the ingredients. Cover and cook on low for 6–8 hours, or on high for 4 hours.
Refrigerate the soup for 4 hours or overnight. Serve cold.

Can’t Beat Beets

Beets, also known as beetroot, can be peeled, steamed, cooked, pickled, and shredded; they are good hot or cold. They are high in folate, vitamin C, potassium, and fiber. Although they have the highest sugar content of all vegetables, beets are very low in calories; one beet is only 75 calories.

SIMPLE SPLIT PEA SOUP

Immersion blenders are handheld blenders that can be used in the pot where food is cooked, which eliminates the need to transfer soup to a blender.

Serves 6

2 cups dried green split peas

Water, as needed

6 cups Vegetable Broth (see recipe in this chapter)

2 medium potatoes, peeled and diced

2 large carrots, chopped

3 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon thyme

1 bay leaf

1 teaspoon salt

Rinse the green split peas; soak overnight in enough water to cover them by more than 1. Drain.
In a 4-quart slow cooker, add all ingredients; cook over low heat for 6–8 hours.
Let the soup cool slightly, then remove the bay leaf. Process in a blender, or use an immersion blender, until smooth.

TORTILLA SOUP

Turn this soup into a complete meal by adding pieces of cooked vegetarian chicken, such as Morningstar Farms Meal Starters Chik’n Strips or Gardein Seasoned Bites.

Serves 8

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

2 tablespoons soy sauce

7 cups Vegetable Broth (see recipe in this chapter)

12 ounces firm silken tofu, crumbled

2 cups tomato, diced

1 cup corn kernels

1 teaspoon chipotle powder

1 teaspoon cayenne pepper

2 teaspoons ground cumin

2 teaspoons salt

1 teaspoon dried oregano

10 small corn tortillas, sliced

8 ounces shredded Monterey Jack cheese or vegan cheese, such as Daiya Mozzarella Style Shreds

In a sauté pan over medium heat, add the olive oil; sauté the onion until just soft, about 3 minutes. Add the garlic and sauté for an additional 30 seconds.
In a 4-quart slow cooker, add all ingredients except tortillas and cheese. Stir, cover, and cook over low heat for 4 hours.
While the soup is cooking, preheat oven to 450°F. Slice the corn tortillas into thin strips and place them on an ungreased baking sheet. Bake for about 10 minutes, or until they turn golden brown. Remove from heat and set aside.
After the soup has cooled slightly, use an immersion blender or regular blender to purée the soup.
Serve with cooked tortilla strips and 1 ounce of shredded cheese in each bowl of soup.

Chipotle Powder

Chipotle powder is made from ground chipotle peppers, a type of dried jalapeño. They bring a smoky spiciness to dishes, but can be replaced with cayenne pepper or chili powder.

GREEK-STYLE ORZO AND SPINACH SOUP

Lemon zest adds a bright, robust flavor to this simple soup.

Serves 6

2 cloves garlic, minced

3 tablespoons lemon juice

1 teaspoon lemon zest

5 cups Vegetable Broth (see recipe in this chapter)

1¹⁄₂ teaspoons salt

1 small onion, thinly sliced

1 package extra-firm tofu, cubed

¹⁄₃ cup dried orzo

4 cups fresh baby spinach

In a 4-quart slow cooker, add the garlic, lemon juice, zest, broth, salt, and onion. Cover and cook on low for 6–8 hours.
Stir in the tofu and cook for 30 minutes on high.
Add the orzo and spinach. Stir and continue to cook on high for an additional 15 minutes. Stir before serving.

PHO

This Vietnamese noodle soup is easy to make in the slow cooker. Try it instead of vegetable soup on a cold night.

Serves 6

1 tablespoon coriander seeds

1 tablespoon whole cloves

6 star anises

1 cinnamon stick

1 tablespoon fennel seed

1 tablespoon whole cardamom

4 knobs fresh ginger, sliced

1 onion, sliced

1 quart No-Beef Broth (see recipe in this chapter)

1 teaspoon soy sauce

8 ounces Vietnamese rice noodles

1 cup shredded seitan

¹⁄₂ cup chopped cilantro

¹⁄₂ cup chopped Thai basil

2 cups mung bean sprouts

¹⁄₄ cup sliced scallions

In a dry nonstick skillet, quickly heat the spices, ginger, and onion until the seeds start to pop, about 5 minutes. The onion and ginger should look slightly caramelized. Place them in a cheesecloth packet and tie it securely.
In a 4-quart slow cooker, place the cheesecloth packet. Add the broth, soy sauce, noodles, and seitan. Cover and cook on low for 4 hours.
Remove the cheesecloth packet after cooking. Serve each bowl topped with cilantro, basil, sprouts, and scallions.

WILD RICE AND PORTOBELLO SOUP

Any variety of rice will work in this soup. It’s fine to substitute white rice or brown rice if that’s what you have on hand.

Serves 4

¹⁄₂ yellow onion, diced

2 small carrots, peeled and diced

2 ribs celery, sliced

1 cup chopped portobello mushroom

¹⁄₂ cup uncooked wild rice

4 cups Vegetable Broth (see recipe in this chapter)

1 bay leaf

1 sprig rosemary

1 teaspoon salt

¹⁄₂ teaspoon pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook over low heat for 6 hours.
Remove the bay leaf and rosemary sprig before serving.

CELERY ROOT SOUP

Serve a bowl of this soup topped with green apple crisps.

Serves 6

2 tablespoons butter or vegan margarine

1 small leek (white and light green parts only), chopped

2 cloves garlic, minced

1 large celery root, peeled and cubed

2 medium russet potatoes, peeled and cubed

6 cups Vegetable Broth (see recipe in this chapter)

1¹⁄₂ teaspoons salt

1 teaspoon pepper

In a large sauté pan over medium heat, melt the butter or margarine, then add the leek and sauté about 4 minutes. Add the garlic and sauté an additional 30 seconds.
In a 4-quart slow cooker, add the sautéed leek and garlic, celery root, potatoes, broth, salt, and pepper. Cover and cook over low heat for 6–8 hours.
Let the soup cool slightly, then process in a blender or with an immersion blender until smooth.

Celery Root

Celery root, also known as celeriac, is not the root of the celery you know. It is similar in texture to a potato, and is cultivated for its root, not its leaves or stalk. It is grown in cool weather and is best in the fall, right after it has been pulled. The roots and crevices have to be trimmed away, so a 1-pound root will only yield about 2 cups after it is peeled and sliced or grated, something to keep in mind when buying for a recipe.

BRUNSWICK STEW

Try adding barbecue sauce to this stew to spice things up.

Serves 4

4 cups Vegetable Broth (see recipe in this chapter)

1 (15-ounce) can diced tomatoes

1 (6-ounce) can tomato paste

1 cup okra, sliced

1 cup corn

1 cup frozen lima beans

2 cups seitan, diced

¹⁄₄ teaspoon dried rosemary

¹⁄₄ teaspoon dried oregano

2 teaspoons vegan Worcestershire sauce

Salt and pepper, to taste

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5–6 hours.

JAMAICAN RED BEAN STEW

Make your own jerk seasoning by combining thyme, allspice, black pepper, cinnamon, cayenne, onion powder, and nutmeg.

Serves 4

2 tablespoons olive oil

¹⁄₂ onion, diced

2 garlic cloves, minced

1 (15-ounce) can diced tomatoes

3 cups sweet potatoes, peeled and diced

2 (15-ounce) cans red kidney beans, drained

1 cup coconut milk

3 cups Vegetable Broth (see recipe in this chapter)

2 teaspoons jerk seasoning

2 teaspoons curry powder

Salt and pepper, to taste

In a sauté pan over medium heat, add the olive oil, then sauté the onion and garlic for about 3 minutes.
In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 6 hours.

SOUTHWEST CORN CHOWDER

The russet potatoes in this recipe will slowly break up during the cooking process and add to the creaminess of the chowder.

Serves 4

¹⁄₄ cup butter or vegan margarine

1 onion, diced

1 jalapeño, minced

1 cup diced tomato

2 medium russet potatoes, peeled and diced

2 (15-ounce) cans creamed corn

2 cups water

2 cups unsweetened soymilk

1 teaspoon chili powder

1 teaspoon cumin

¹⁄₄ teaspoon cayenne pepper

Salt and pepper, to taste

In a sauté pan over medium heat, melt the butter or vegan margarine; add the onion and jalapeño, and sauté for about 3 minutes.
In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 6 hours.

OKRA GUMBO

The roux—a combination of oil or butter and flour—is the base for many classic New Orleans dishes.

Serves 6

¹⁄₂ cup vegetable oil

¹⁄₂ cup flour

1 white onion, diced

1 bell pepper, diced

4 cloves garlic, minced

4 cups water

2 cups Vegetable Broth (see recipe in this chapter)

1 tablespoon vegan Worcestershire sauce

1 (16-ounce) package frozen chopped okra

1 tablespoon Cajun seasoning

1 bay leaf

2 teaspoons salt

2 teaspoons pepper

1 (7-ounce) package Gardein Chick’n Strips, chopped

¹⁄₂ cup flat-leaf parsley, chopped

¹⁄₂ cup scallions, sliced

¹⁄₂ teaspoon file powder

6 cups cooked white rice

In a sauté pan, bring the oil and flour to medium heat, stirring continuously until the roux achieves a rich brown color, at least 10 minutes.
In a 4-quart slow cooker, add the roux and all remaining ingredients except the rice. Cover and cook on low heat for 6 hours.
Once done, remove the bay leaf. Pour each serving over 1 cup of cooked rice.

Filé Powder

Filé (pronounced FEE-lay) powder is made from ground sassafras leaves. It is an essential ingredient for authentic Cajun or Creole gumbo. Used to both thicken and flavor, filé powder is thought to have been first used by the Choctaw Indians from the Louisiana bayou region. It can be found in most well-stocked grocery stores.

MEDITERRANEAN VEGETABLE STEW

Try serving this stew with large pieces of pita bread and a scoop of hummus.

Serves 6

2 tablespoons extra-virgin olive oil

4 garlic cloves, chopped

1 red onion, chopped

1 red bell pepper, seeded and chopped

1 eggplant, chopped

1 (15-ounce) can artichokes, drained and chopped

¹⁄₃ cup Kalamata olives, pitted and chopped

2 (15-ounce) cans diced tomatoes

4 cups Vegetable Broth (see recipe in this chapter)

1 teaspoon red pepper flakes

¹⁄₂ teaspoon dried oregano

¹⁄₂ teaspoon dried parsley

1 teaspoon salt

¹⁄₂ teaspoon pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 4–6 hours.

Preparing Eggplant

Some people salt eggplant prior to cooking in order to remove bitterness, but this step is not required for making delicious recipes using eggplant. The skins can be removed, but this also is not necessary. Eggplants, called aubergine in almost all other parts of the world, can be boiled, steamed, sautéed, stir-fried, deep-fried, braised, baked, grilled, broiled, and microwaved.

WHITE BEAN AND TOMATO STEW

Enjoy this hearty stew over rice or with a piece of crusty white bread.

Serves 4

1 (15-ounce) can cannellini beans, drained

4 cups Vegetable Broth (see recipe in this chapter)

1 tablespoon vegetable oil

1 teaspoon salt

2 cloves garlic, minced

¹⁄₂ teaspoon dried sage

¹⁄₄ teaspoon dried thyme

¹⁄₂ teaspoon black pepper

1 cup tomato, diced

In a 4-quart slow cooker, add all ingredients except for tomato. Cover and cook on low heat for 5–6 hours.
Add the tomato; stir, and cook for an additional 30 minutes.

SEITAN AND MUSHROOM STEW

Homemade or store-bought seitan will work well in this recipe, but if you use store-bought seitan, be sure to drain the liquid first.

Serves 4

2 tablespoons extra-virgin olive oil

1 yellow onion, sliced

4 garlic cloves, minced

1 cup carrots, chopped

2 cups mushrooms, sliced

2 cups seitan, cubed

3 cups Vegetable Broth (see recipe in this chapter)

2 tablespoons soy sauce

1 cup potatoes, peeled and cubed

1 cup frozen peas

¹⁄₂ teaspoon sage

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon pepper

In a sauté pan over medium heat, add the extra-virgin olive oil. Add the onion and garlic and sauté for 3 minutes.
In a 4-quart slow cooker, add the sautéed vegetables and all remaining ingredients. Cover and cook on low heat for 4–5 hours.

CURRIED SEITAN STEW

Adding a small amount of soy sauce to a curry dish gives it a richness that is normally achieved with fish sauce in recipes that aren’t vegetarian.

Serves 4

2 tablespoons olive oil

¹⁄₂ onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

2 tablespoons panang curry paste

1 teaspoon paprika

1 teaspoon sugar

¹⁄₂ teaspoon cayenne pepper

1 teaspoon soy sauce

1 (14-ounce) can coconut milk

3 cups Vegetable Broth (see recipe in this chapter)

2 cups seitan, cubed

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon pepper

¹⁄₄ cup cilantro, chopped

In a 4-quart slow cooker, add all ingredients except for the cilantro. Cover and cook on low heat for 4 hours.
Garnish with cilantro before serving.

VEGETABLE DUMPLING STEW

Surprisingly, some popular brands of uncooked biscuits in a tube are actually vegan.

Serves 6

2 tablespoons olive oil

¹⁄₂ large onion, diced

2 cloves garlic, minced

2 carrots, chopped

2 stalks celery, chopped

¹⁄₂ cup corn kernels

¹⁄₂ cup okra, chopped

2 (14¹⁄₂-ounce) cans diced tomatoes

4 cups Vegetable Broth (see recipe in this chapter)

¹⁄₄ teaspoon dried rosemary

1 teaspoon dried parsley

¹⁄₄ teaspoon dried oregano

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon black pepper

1 (6-ounce) package vegan refrigerated biscuits

In a sauté pan over medium heat, add the olive oil, onion, and garlic and sauté for 3 minutes.
In a 4-quart slow cooker, add all ingredients except for the biscuits. Cover and cook on low heat for 4–5 hours.
While the stew is cooking, flatten the biscuits with a rolling pin on a floured surface, then cut each into fourths.
Drop the biscuit pieces into the stew and cook for 30 more minutes.

ÉTOUFFÉE

Vegan shrimp can be purchased online at VegeUSA.com.

Serves 6

¹⁄₂ cup butter or vegan margarine

1 onion, diced

3 celery ribs, chopped

1 carrot, diced

3 cloves garlic, minced

1 green bell pepper, chopped

¹⁄₄ cup flour

1 cup water

2 teaspoons Cajun seasoning

1 (10¹⁄₂-ounce) package vegan shrimp

Juice of 1 lemon

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon black pepper

4 cups cooked white rice

¹⁄₂ cup chopped parsley

In a sauté pan over medium heat, add the butter or vegan margarine. Sauté the onion, celery, carrot, garlic, and green bell pepper until soft, about 5–7 minutes. Stir in the flour to make a roux.
Add the roux to a 4-quart slow cooker. Whisk in the water, Cajun seasoning, vegan shrimp, lemon juice, salt, and pepper. Cover and cook on low heat for 4–5 hours.
Serve over the white rice and garnish with parsley.

SEITAN AND CABBAGE STEW

This dish is reminiscent of beef and cabbage stew, minus the meat.

Serves 4

1 onion, chopped

1 carrot, chopped

2 celery ribs, chopped

4 cups cabbage, shredded

2 potatoes, chopped

3 cups seitan, cubed

4 cups Vegetable Broth (see recipe in this chapter)

2 tablespoons vegan Worcestershire sauce

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon black pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5–6 hours.

POSOLE

This rich-tasting stew just needs a sprinkling of shredded red cabbage to finish it to perfection.

Serves 6

8 large dried New Mexican red chilies

1¹⁄₂ quarts Vegetable Broth (see recipe in this chapter)

3 cloves garlic, minced

2 tablespoons lime juice

1 tablespoon ground cumin

1 tablespoon oregano

1 (7-ounce) package Gardein Chick’n Strips

³⁄₄ cup flour

1 teaspoon canola oil

1 large onion, sliced

40 ounces canned hominy

Seed the chilies, reserving the seeds.
In a dry, hot frying pan, heat the chilies until warmed through and fragrant, about 2–3 minutes. Do not burn or brown them.
In a medium pot, place the chilies and seeds, 1 quart broth, garlic, lime juice, cumin, and oregano. Bring to a boil and continue to boil for 20 minutes.
Meanwhile, in a plastic bag, toss the Chick’n Strips with the flour to coat. Heat the oil in a large nonstick skillet and brown the vegan meat on all sides, about 3 minutes.
Add the onion and cook about 5 minutes, or until the onion is soft.
In a 4-quart slow cooker, pour the unused broth, hominy, onion, and Chick’n mixture.
Strain the chili-stock mixture through a mesh sieve into the slow cooker insert, mashing down with a wooden spoon to press out the pulp and juice. Discard the seeds and remaining solids.
Cook on low for 8 hours.

Citrus Leftovers

If you have a small amount of juice left, pour it into an ice cube tray in your freezer, one well at a time, and freeze. Leftover zest can also be saved. Place the zest in a freezer bag and refrigerate up to 1 week or frozen in a freezer-safe container up to 1 month.

PUMPKIN STEW

In chunky stews, fresh pumpkin works best, but if you are going to purée it into a creamy soup, then canned pumpkin is the better choice.

Serves 8

6 cups Vegetable Broth (see recipe in this chapter)

2 cups pumpkin, cubed and peeled

2 cups potatoes, cubed and peeled

1 cup corn kernels

1 onion, diced

2 cloves garlic, minced

2 bay leaves

2 tablespoons tomato paste

1¹⁄₂ teaspoons salt

¹⁄₂ teaspoon dried thyme

¹⁄₂ teaspoon dried parsley

In a 4-quart slow cooker, add all ingredients. Cover and cook over low heat for 8 hours.

CAULIFLOWER CHOWDER

In this rich chowder, puréed cauliflower takes the place of heavy cream or soymilk.

Serves 6

2 pounds cauliflower florets

2 quarts Vegetable Broth (see recipe in this chapter)

1 onion, chopped

3 cloves garlic, minced

1 teaspoon white pepper

1¹⁄₂ teaspoons salt

1¹⁄₂ cups broccoli florets

2 carrots, cut into coins

1 stalk celery, diced

In a 4-quart slow cooker, place the cauliflower, broth, onion, garlic, pepper, and salt; stir. Cook on low for 6 hours, or until the cauliflower is fork-tender.
Use an immersion blender to purée the cauliflower in the slow cooker until very smooth.
Add the broccoli, carrots, and celery. Cook for 30 minutes, or until the vegetables are fork-tender.

WHITE BEAN CASSOULET

The longer you cook this cassoulet, the creamier it gets.

Serves 8

1 pound dried cannellini beans

2 cups boiling water

1 ounce dried porcini mushrooms

2 leeks, sliced

1 teaspoon canola oil

2 parsnips, diced

2 carrots, diced

2 stalks celery, diced

¹⁄₂ teaspoon ground fennel

1 teaspoon crushed rosemary

1 teaspoon dried chervil

¹⁄₈ teaspoon cloves

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

2 cups Vegetable Broth (see recipe in this chapter)

The night before making the soup, place the beans in a 4-quart slow cooker. Fill with water to 1 below the top of the insert. Soak overnight.
Drain the beans and return them to the slow cooker.
In a heatproof bowl, pour the boiling water over the dried mushrooms and soak for 15 minutes.
Slice only the white and light green parts of the leeks into ¹⁄₄ rounds. Cut the rounds in half.
In a nonstick skillet, heat the oil; add the parsnip, carrots, celery, and leeks. Sauté for 1 minute, just until the color of the vegetables brightens.
Add to the slow cooker along with the spices. Add the mushrooms, their soaking liquid, and the broth; stir.
Cook on low for 8–10 hours.

Using Dried Beans

Dried beans must be soaked overnight and boiled for at least 10 minutes before being added to a slow cooker, if you’d prefer to use them over canned beans.

KOREAN-STYLE HOT POT

Serve this hot and spicy main dish with sides of steamed rice and kimchi.

Serves 8

3 bunches baby bok choy

8 cups water

8 ounces sliced cremini mushrooms

12 ounces extra-firm tofu, cubed

3 cloves garlic, thinly sliced

¹⁄₄ teaspoon sesame oil

1 tablespoon crushed red pepper flakes

7 ounces enoki mushrooms

Remove the leaves of the baby bok choy. Wash thoroughly.
Place the leaves whole in a 4-quart slow cooker. Add the water, cremini mushrooms, tofu, garlic, sesame oil, and crushed red pepper. Stir.
Cook on low for 8 hours.
Add the enoki mushrooms and stir. Cook an additional 30 minutes.

SEITAN BOURGUIGNONNE

Better Than Bouillon No Beef Base is a good vegetarian alternative to beef stock.

Serves 6

2 tablespoons olive oil

1 pound cooked seitan, cut into 2 cubes

2 carrots, sliced

1 onion, sliced

1 teaspoon salt

2 tablespoons flour

2 cups red wine

2 cups No-Beef Broth (see recipe in this chapter)

1 tablespoon tomato paste

2 cloves garlic, minced

¹⁄₂ teaspoon dried thyme

1 bay leaf

¹⁄₄ teaspoon pepper

1 tablespoon butter or vegan margarine

18 whole pearl onions, peeled

2 cups sliced button mushrooms

Heat the olive oil in a sauté pan over medium heat. Sauté the seitan, carrots, and onion until soft, about 7 minutes. Stir in the salt and flour.
In a 4-quart slow cooker, add the vegetables and roux. Whisk in the red wine and No-Beef Broth, then add all remaining ingredients.
Cover and cook over low heat for 6–8 hours.

SUPER GREENS STEW

Kale and Swiss chard can hold up during long cooking times, but a more delicate green, such as spinach, would break down more.

Serves 6

2 cups chopped kale

2 cups chopped Swiss chard

1 (15-ounce) can chickpeas, drained

¹⁄₄ onion, diced

1 carrot, peeled and sliced

2 cloves garlic, minced

6 cups Vegetable Broth (see recipe in this chapter)

1¹⁄₂ teaspoons salt

¹⁄₂ teaspoon pepper

1 sprig rosemary

¹⁄₂ teaspoon dried marjoram

In a 4-quart slow cooker, add all ingredients. Cover, and cook on low heat for 6 hours.

TEXAS STEW

Simple yet hearty is the goal for this cowboy-style stew.

Serves 6

2 tablespoons olive oil

1 (12-ounce) package frozen veggie crumbles

1 (15-ounce) can pinto beans, drained

1 (14-ounce) can diced tomatoes

1 (12-ounce) package frozen corn

¹⁄₂ onion, diced

¹⁄₂ green bell pepper, diced

4 cups Vegetable Broth (see recipe in this chapter)

1 teaspoon salt

In a sauté pan over medium, heat the olive oil and cook the frozen veggie crumbles until browned, about 10 minutes.
In a 4-quart slow cooker, add the cooked veggie crumbles and all other ingredients. Cover, and cook on low heat for 4–6 hours.

MOCK MEATBALL STEW

Unlike a traditional pasta dish, this stew has more sauce and just a little bit of pasta.

Serves 4

1 tablespoon olive oil

¹⁄₄ onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

¹⁄₂ teaspoon crushed red pepper

1 teaspoon salt

2 cups Vegetable Broth (see recipe in this chapter)

2 (15-ounce) cans diced tomatoes

12 small vegan meatballs

2 cups cooked pasta shells

In a sauté pan over medium heat, heat the olive oil. Add the onion and sauté for 2–3 minutes.
Add the garlic and sauté for an additional 30 seconds.
In a 4-quart slow cooker, add the sautéed onion and garlic and all other ingredients except for the pasta. Cover and cook on low for 4–6 hours.
Add the pasta and cook 1 additional hour.

VEGAN CHILI

This hearty warm-up goes especially well with Spicy Southwestern Cornbread (see Chapter 12) and a tall glass of lemonade.

Serves 8

¹⁄₄ cup olive oil

2 cups chopped onions

1 cup chopped carrots

2 cups chopped assorted bell peppers

2 teaspoons salt

1 tablespoon chopped garlic

2 chopped, seeded jalapeño peppers

1 tablespoon ground ancho chili pepper or ¹⁄₂ teaspoon crushed red pepper flakes

1 chipotle in adobo, chopped

1 tablespoon toasted cumin seeds, ground or 4 teaspoons ground cumin, toasted briefly in a dry pan

1 (28-ounce) can plum tomatoes, roughly chopped, juice included

3 (16-ounce) cans beans: 1 each red kidney, cannellini, and black beans, rinsed and drained, or an equal amount of home-cooked beans (start with about 1¹⁄₂ cups dried beans)

1 cup of tomato juice

Finely chopped red onions

Chopped fresh cilantro

Heat the oil in a heavy-bottomed Dutch oven or soup pot. Add the onions, carrots, bell peppers, and salt; cook 15 minutes over medium heat, until the onions are soft. Add the garlic, jalapeños, ancho, chipotle, and cumin; cook 5 minutes more.
Stir in tomatoes, beans, and tomato juice. Simmer about 45 minutes. Serve garnished with red onions and cilantro.

SOUTHWEST VEGETABLE CHILI

Southwest cuisine is similar to Mexican food and includes a wide variety of peppers, such as the jalapeños, bell peppers, chipotle, and chili powder found in this recipe.

Serves 4

1 (28-ounce) can diced tomatoes

1 (15-ounce) can red kidney beans

1 onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 zucchini, chopped

1 squash, chopped

¹⁄₄ cup chopped, pickled jalapeños

¹⁄₈ cup chili powder

2 tablespoons garlic powder

2 tablespoons cumin

1 teaspoon chipotle powder

¹⁄₈ teaspoon dried thyme

1 teaspoon salt

¹⁄₄ teaspoon black pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.

CINCINNATI CHILI

Cincinnati Chili is native to the state of Ohio and is typically eaten over spaghetti or on hot dogs.

Serves 4

1 onion, chopped

1 (12-ounce) package frozen veggie burger crumbles

3 cloves garlic, minced

1 cup tomato sauce

1 cup water

2 tablespoons red wine vinegar

2 tablespoons chili powder

¹⁄₂ teaspoon cumin

¹⁄₂ teaspoon ground cinnamon

¹⁄₂ teaspoon paprika

¹⁄₂ teaspoon ground allspice

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon hot pepper sauce

16 ounces cooked spaghetti

In a 4-quart slow cooker, add all ingredients except for the spaghetti. Cover and cook on low heat for 5 hours.
Serve the chili over the spaghetti and top with cheese, onions, and/or pinto beans.

Ways to Serve

Cincinnati Chili is known for being served up to five ways: Two-way means chili and spaghetti; three-way means chili, spaghetti, and Cheddar cheese; four-way means chili, spaghetti, cheese, and onions or pinto beans; and five-way means all of the above!

CHILI CON “CARNE”

Try Boca Ground Crumbles in this fast recipe as a vegan alternative to ground beef.

Serves 4

¹⁄₂ cup onion, diced

¹⁄₂ cup bell pepper, diced

1 (12-ounce) package frozen veggie burger crumbles

2 cloves garlic, minced

1 (15-ounce) can kidney beans, rinsed and drained

2 cups Vegetable Broth (see recipe in this chapter)

1 tablespoon chili powder

¹⁄₂ tablespoon chipotle powder

¹⁄₂ tablespoon cumin

1 teaspoon thyme

1 tablespoon oregano

2 cups fresh diced tomatoes

1 tablespoon tomato paste

1 tablespoon cider vinegar

2 teaspoons salt

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.

SHREDDED “CHICKEN” CHILI

There are many vegan and vegetarian chicken substitutes on the market, but you can also use shredded seitan to replace the meat.

Serves 4

¹⁄₂ cup diced onion

¹⁄₂ cup diced bell pepper

1 (8-ounce) package Morningstar Farms Meal Starters Chik’n Strips, shredded by hand

2 cloves garlic, minced

1 (15-ounce) can kidney beans, rinsed and drained

2 cups Vegetable Broth (see recipe in this chapter)

1 tablespoon chili powder

¹⁄₂ tablespoon chipotle powder

¹⁄₂ tablespoon cumin

1 teaspoon thyme

1 tablespoon oregano

1 (15-ounce) can diced tomatoes, drained

1 tablespoon tomato paste

1 tablespoon cider vinegar

2 teaspoons salt

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.

FIVE PEPPER CHILI

Sound the alarm! This chili will set mouths aflame.

Serves 8

1 onion, diced

1 jalapeño, seeded and minced

1 habanero pepper, seeded and minced

1 bell pepper, diced

1 poblano pepper, seeded and diced

2 cloves garlic, minced

2 (15-ounce) cans crushed tomatoes

2 cups fresh tomatoes, diced

2 tablespoons chili powder

1 tablespoon cumin

¹⁄₂ tablespoon cayenne pepper

¹⁄₈ cup vegan Worcestershire sauce

2 (15-ounce) cans pinto beans

1 teaspoon salt

¹⁄₄ teaspoon black pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.

SWEET POTATO CHILI

Sweet potatoes are great sources of fiber and beta-carotene, making this chili healthy and delicious.

Serves 4

1 red onion, diced

1 jalapeño, seeded and minced

3 cloves garlic, minced

1 (15-ounce) can black beans, drained

1 sweet potato, peeled and diced

3 tablespoons chili powder

1 tablespoon paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

¹⁄₂ teaspoon chipotle powder

1 (28-ounce) can diced tomatoes, drained

2 cups Vegetable Broth (see recipe in this chapter)

1 teaspoon salt

¹⁄₄ teaspoon black pepper

1 lime, juiced

¹⁄₄ cup cilantro, chopped

In a 4-quart slow cooker, add all ingredients except the lime and cilantro. Cover and cook on low heat for 8 hours.
When the chili is done cooking, mix in the lime juice and garnish with the cilantro.

THREE BEAN CHILI

Using dried beans will save you a little money on this recipe, but be sure to soak the beans overnight and boil for 10 minutes on the stovetop before using.

Serves 8

1 (15-ounce) can pinto beans, drained

1 (15-ounce) can black beans, drained

1 (15-ounce) can great northern white beans, drained

1 onion, diced

3 cloves garlic, minced

3 cups Vegetable Broth (see recipe in this chapter)

1 tablespoon chili powder

¹⁄₂ tablespoon chipotle powder

¹⁄₂ tablespoon cumin

¹⁄₂ tablespoon paprika

1 (15-ounce) can diced tomatoes

1 teaspoon salt

¹⁄₄ teaspoon black pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.

FAJITA CHILI

Recreate the flavor of sizzling restaurant fajitas in your own home!

Serves 6

1 red onion, diced

1 jalapeño, seeded and minced

3 cloves garlic, minced

1 (15-ounce) can black beans, drained

1 (15-ounce) can diced tomatoes, drained

1 (8-ounce) package Morningstar Farms Meal Starters Chik’n Strips, cut into bite-size pieces

2 cups Vegetable Broth (see recipe in this chapter)

2 teaspoons chili powder

1 teaspoon sugar

1 teaspoon paprika

¹⁄₄ teaspoon garlic powder

¹⁄₄ teaspoon cayenne pepper

¹⁄₄ teaspoon cumin

1 teaspoon salt

¹⁄₄ teaspoon black pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.

BLACK BEAN, CORN, AND FRESH TOMATO CHILI

Tofutti makes a delicious nondairy sour cream called Sour Supreme, and it can be found in some national grocery store chains.

Serves 4

1 red onion, diced

1 jalapeño, seeded and minced

3 cloves garlic, minced

1 (15-ounce) can black beans, drained

1 (15-ounce) can corn, drained

3 tablespoons chili powder

1 tablespoon paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

¹⁄₂ teaspoon chipotle powder

2 cups Vegetable Broth (see recipe in this chapter)

1 teaspoon salt

¹⁄₄ teaspoon black pepper

2 cups tomato, diced

¹⁄₄ cup cilantro, chopped

4 tablespoons sour cream or vegan sour cream

In a 4-quart slow cooker, add all ingredients except tomato, cilantro, and sour cream. Cover and cook on low heat for 5 hours.
When the chili is done cooking, mix in the tomato and garnish with the cilantro. Top with sour cream or vegan sour cream.

RED BEAN CHILI

In the United States, “red beans” most commonly refers to kidney beans.

Serves 4

2 (15-ounce) cans red kidney beans, drained

¹⁄₂ cup onion, diced

2 cloves garlic, minced

2 cups Vegetable Broth (see recipe in this chapter)

1 tablespoon chili powder

¹⁄₂ tablespoon chipotle powder

¹⁄₂ tablespoon cumin

¹⁄₂ tablespoon paprika

1 (15-ounce) can tomatoes, diced

1 teaspoon salt

¹⁄₄ teaspoon black pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.

LENTIL CHILI

Before using dried lentils, rinse them well and pick through to remove any debris or undesirable pieces.

Serves 6

1 cup lentils, uncooked

1 onion, diced

3 cloves garlic, minced

4 cups Vegetable Broth (see recipe in this chapter)

¹⁄₄ cup tomato paste

1 cup carrots, chopped

1 cup celery, chopped

1 (15-ounce) can diced tomatoes, drained

2 tablespoons chili powder

¹⁄₂ tablespoon paprika

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon salt

¹⁄₄ teaspoon black pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 8 hours.

GARDEN VEGETABLE CHILI

A true garden vegetable recipe requires some flexibility, since all ingredients aren’t available year-round, and you should use what’s actually growing in your garden.

Serves 8

1 large onion, diced

3 cloves garlic, minced

1 large green bell pepper, chopped

2 cups zucchini, chopped

1¹⁄₂ cups corn kernels

1 (28-ounce) can diced tomatoes

2 cups Vegetable Broth (see recipe in this chapter)

1 (15-ounce) can kidney beans, drained

1 (15-ounce) can pinto beans, drained

1 (15-ounce) can cannellini beans, drained

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon salt

¹⁄₄ teaspoon black pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 6 hours.

BLACK BEAN AND “SAUSAGE” CHILI

Gimme Lean is a brand of vegan sausage that is sold in major grocery store chains and is usually found in the produce section.

Serves 6

1 red onion, diced

1 jalapeño, seeded and minced

2 carrots, peeled and chopped

3 cloves garlic, minced

1 (15-ounce) can black beans, drained

1 (14-ounce) package Gimme Lean Sausage, crumbled

3 tablespoons chili powder

1 tablespoon paprika

1 teaspoon dried thyme

1 teaspoon ground cumin

¹⁄₂ teaspoon chipotle powder

1 (28-ounce) can diced tomatoes, drained

2 cups Vegetable Broth (see recipe in this chapter)

1 teaspoon salt

¹⁄₄ teaspoon black pepper

In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 5 hours.

ACORN SQUASH CHILI

Acorn squash keeps its shape in this chili, giving it a chunky texture.

Serves 8

2 cups acorn squash, cubed

2 (15-ounce) cans petite diced tomatoes

2 stalks celery, diced

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

1 teaspoon mesquite liquid smoke

2 teaspoons hot sauce

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon smoked paprika

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can cannellini beans, drained and rinsed

1 cup fresh corn kernels

In a 4-quart slow cooker, add all ingredients except the corn. Cover and cook for 8 hours on low.
Add the corn and stir. Cover and continue to cook on low for 30 minutes. Stir before serving.

SUMMER CHILI

This chili is full of summer vegetables, and you can add vegetarian chicken for a heartier dish.

Serves 8

1 bulb fennel, diced

4 radishes, diced

2 stalks celery including leaves, diced

2 carrots, cut into coin-size pieces

1 medium onion, diced

1 shallot, diced

4 cloves garlic, sliced

1 habanero pepper, diced

1 (15-ounce) can cannellini beans, drained and rinsed

1 (12-ounce) can tomato paste

¹⁄₂ teaspoon dried oregano

¹⁄₂ teaspoon black pepper

¹⁄₂ teaspoon crushed rosemary

¹⁄₂ teaspoon cayenne

¹⁄₂ teaspoon ground chipotle

1 teaspoon chili powder

1 teaspoon tarragon

¹⁄₄ teaspoon cumin

¹⁄₄ teaspoon celery seed

2 zucchini, cubed

10 campari tomatoes, quartered

1 cup corn kernels

In a 4-quart slow cooker, add the fennel, radishes, celery, carrots, onion, shallot, garlic, habanero, beans, tomato paste, and all spices; stir. Cook on low for 6–7 hours.
Stir in the zucchini, tomatoes, and corn. Cook for an additional 30 minutes on high. Stir before serving.

Campari Tomatoes

Campari is a type of tomato that is grown on the vine and has a sweet, juicy taste. It is round and on the small side, but not as small as a cherry tomato.

CHAPTER 5SOUPS, STEWS, AND CHILIES

VEGETABLE STOCK

Yields about 4 cups

PRESSURE COOKER VEGETABLE STOCK

Yields 4 cups

VEGETABLE BROTH

Yields 4 cups

Storing Broth

NO-BEEF BROTH

Yields 4 cups

RED BEAN AND PASTA SOUP

Serves 8

WHITE BEAN AND BARLEY SOUP

Serves 8

RED LENTIL SOUP

Serves 6

BLACK BEAN SOUP

Serves 6

CREAM OF ASPARAGUS SOUP

Serves 6

TOMATO SOUP

Serves 6

TOMATO BASIL SOUP

Serves 5

WILD MUSHROOM SOUP WITH THYME

Serves 8

MUSHROOM VEGETABLE STOCK

Yields about 6 cups

CARROT PURÉE WITH NUTMEG

Serves 6

SMOKY BLACK-EYED PEA SOUP WITH SWEET POTATOES AND MUSTARD GREENS

Serves 10–12

PUMPKIN SOUP WITH CARAWAY SEEDS

Serves 8–10

PUMPKIN-ALE SOUP

Serves 6

CHILLED CURRY POTATO-FENNEL SOUP

Serves 10–12

SMOOTH CAULIFLOWER SOUP WITH CORIANDER

Serves 4–6

GAZPACHO

Serves 6

YELLOW SPLIT PEA SOUP WITH CACTUS AND HOMINY

Serves 12

VICHYSSOISE (POTATO AND LEEK SOUP)

Serves 12

MINESTRONE SOUP

Serves 8

Suggested Pasta Shapes for Soup

MINESTRONE WITH BASIL PESTO

Serves 10–12

LENTIL SOUP WITH CUMIN

Serves 8

TUSCAN WHITE BEAN SOUP

Serves 8

CUBAN BLACK BEAN SOUP WITH CORIANDER TOFU SOUR CREAM

Serves 10–12

CORN AND POTATO CHOWDER

Serves 12

MUSHROOM, BARLEY, AND COLLARD GREENS SOUP

Serves 12

PINTO BEAN SOUP WITH SALSA FRESCA

Serves 6

ACORN SQUASH SOUP WITH ANISE AND CARROTS

Serves 6

MISO SOUP

Serves 4

TOFU NOODLE SOUP

Serves 4

HOT AND SOUR SOUP

Serves 6

CAULIFLOWER SOUP

Serves 6

Zest Versus Juice

FRENCH ONION SOUP

Serves 4

GARDEN VEGETABLE SOUP

Serves 6

Choosing the Right Broth

POTATO-LEEK SOUP

CHAPTER 5
SOUPS, STEWS, AND CHILIES