Soups
Soups are warming, comforting, easy to make meals, and they can be fantastic if you begin with a great recipe. There are thirteen delicious soup recipes in this chapter, including Mama’s Hungarian Bean Soup, Comforting Noodle Soup, Manhattan Chowder, and Thai Thom Kha Coconut Soup. Some are one-pot wonders, while others are complete meals when served with an accompaniment. Each recipe is supplemented with suggestions to round out the soup and make it into a meal. These soups are among my family’s favorites and are sure to satisfy and warm your heart and soul.
Chicken noodle soup, and its reputation for being a healing tonic, is almost as old as time. At our house, this is the soup we turn to when the weather turns sour and the cold season hits. Nutritional yeast, fresh vegetables, and the warming heat of the soup contribute to its healing comfort. Simple and satisfying, we enjoy this soup served with crackers and a green salad.
8 OUNCES SPAGHETTI, ANGEL HAIR, OR GLUTEN-FREE PASTA
1 TABLESPOON OLIVE OIL
2 RIBS CELERY, FINELY CHOPPED
1 MEDIUM CARROT, CUT INTO 1/2-INCH DICE
1/2 CUP FINELY CHOPPED ONION
1 TEASPOON SEA SAL
1 BAY LEAF
FRESH GROUND BLACK PEPPER
8 CUPS WATER
6 TABLESPOONS SAVORY BROTH MIX
1 TEASPOON DRIED PARSLEY
SERVES 4
QUICK & EASY
GLUTEN FREE OPTION
SOY FREE
Break up the noodles and cook them in a large pot of boiling, salted water until al dente. Drain well and set aside.
Heat the oil in a large pot over medium heat. Stir in the celery, carrot, onion, salt, bay leaf, and black pepper. Cover the pot and cook until softened, about 3 minutes.
Stir in the water, broth mix, and parsley. Bring to a boil, then reduce to a simmer. Cook, uncovered, until the vegetables are tender, about 10 minutes. Adjust the seasoning by adding salt and black pepper, if needed. Remove and discard the bay leaf before serving.
When ready to serve, transfer a portion of the noodles into the bottom of each soup bowl and top with the hot soup.
CHEF’S TIP: Instead of cooking the noodles in a separate pot, you can cook them in the soup. If you decide not to enjoy it immediately, strain out the noodles so they do not absorb more liquid and become soggy. Store the soup and noodles separately.
The cream of mushroom soup that comes condensed in a can was an American staple, used for soup or made into a variety of casseroles. This is a wink at that old favorite. It is neither canned nor condensed, but it’s a snap to make and satisfying to enjoy. Serve with crusty bread and a simple spinach salad with Ranch Dressing. Dried porcini mushrooms are available in the produce section or bulk section of a supermarket. Porcinis tend to have sand in their folds, so rinse them well under running water.
3 TABLESPOONS VEGAN BUTTER, DIVIDED
2 GARLIC CLOVES, MINCED
1 MEDIUM RED ONION, FINELY CHOPPED
1 POUND BUTTON MUSHROOMS, WIPED CLEAN AND SLICED
3 CUPS PLAIN UNSWEETENED VEGAN MILK, DIVIDED
1 CUP COARSELY CHOPPED BLANCHED ALMONDS
1/2 TEASPOON SEA SALT
2 TABLESPOONS SAVORY BROTH MIX
2 OUNCES DRIED PORCINI MUSHROOMS, RINSED WELL
2 1/2 CUPS WATER OR PORCINI SOAKING LIQUID (SEE CHEF’S TIP)
1/4 TEASPOON FRESHLY GRATED NUTMEG
1 TEASPOON FRESH LEMON JUICE
FRESH GROUND BLACK PEPPER
SERVES 6
QUICK & EASY
SOY FREE
GLUTEN FREE
Melt 2 tablespoons of the butter in a large pot over medium-high heat. Add the garlic, onion, and button mushrooms and cook until the mushrooms release most of their liquid, stirring occasionally, 6 to 7 minutes.
Combine 1 cup of the milk and the almonds in a personal blender. Blend well until smooth. Set aside.
When the mushrooms begin to brown, stir in the salt, broth mix, and remaining 1 tablespoon of butter. Cook, stirring, until the mushrooms are golden brown, about 2 or 3 more minutes. Scoop out 1/4 cup of the mushrooms and set aside.
Stir in the porcini mushrooms and water. Cover the pot with a lid, reduce to a simmer, and cook until the mushrooms are tender, about 5 minutes.
Stir in the reserved almond cream and remaining 2 cups of milk. Use an immersion blender to blend until smooth.
Stir in the reserved mushrooms, nutmeg, and pepper, to taste. Bring to a simmer and cook until thickened. Stir in the lemon juice. Adjust seasoning as needed. Serve hot.
CHEFS TIP: To make porcini soaking liquid, soak the porcinis in 2 1/2 cups of boiling water in a deep container for 15 minutes. Remove them gently from the soaking water, so as not to stir up the grit on the bottom of the container. Strain the liquid through a coffee filter to remove any grit. The liquid is now ready to use in recipes.
Very classic and quite simple to make, this version of the traditional basil and tomato soup leaves nothing lacking. Using bread or rice is a traditional way of thickening soups. The surprise is that it isn’t used more often. This soup makes an easy weeknight meal served with croutons and an herb salad with Italian dressing. To make it gluten free, substitute 1 cup of cooked rice for the bread. (See photo here.)
2 (28-OUNCE) CANS WHOLE TOMATOES, UNDRAINED
2 TABLESPOONS PACKED BROWN SUGAR
2 TABLESPOONS OLIVE OIL
1 MEDIUM ONION, COARSELY CHOPPED
1 GARLIC CLOVE, COARSELY CHOPPED
1 TEASPOON DRIED BASIL
1 TEASPOON SEA SALT
FRESH GROUND BLACK PEPPER
2 CUPS VEGETABLE BROTH
3 SLICES OF GOOD-QUALITY WHITE BREAD, CRUSTS REMOVED AND CUT INTO 1-INCH CUBES
1/4 CUP FIRMLY PACKED FRESH BASIL, FINELY CHOPPED
6 TEASPOONS VEGAN SOUR CREAM, FOR GARNISH (OPTIONAL)
SERVES 6
QUICK & EASY
GLUTEN-FREE OPTION
SOY FREE
Preheat the oven to 475°F. Prepare a baking sheet with foil.
Gently squeeze excess liquid from the tomatoes and set aside all the tomato juice, including the juice from the cans. Place the tomatoes on the prepared baking sheet. Sprinkle the brown sugar over the tomatoes and bake for about 20 minutes, or until they begin to darken.
Strain the tomato juice to remove seeds. Set aside.
Heat the oil in a large pot over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and dried basil and continue to cook for another minute.
Stir in the vegetable broth, bread, salt, and reserved tomato juice. Cook the soup for 10 minutes to blend the flavors and break down the bread.
Add the baked tomatoes to the soup. Continue to simmer for 5 more minutes.
Working in batches, transfer the soup to a blender and blend until smooth, then return to the pot. Alternatively, use an immersion blender to blend the soup in the pot.
Stir in the basil and another tablespoon of olive oil, for extra richness, if desired. Season to taste with salt and black pepper and reheat if needed. If the soup is too acidic, stir in another teaspoon of brown sugar. Serve the soup with the optional dollop of sour cream, if using.
This soup is another classic, one that is surprisingly easy to make and quite delicious. To be more economical, you can substitute up to half of the leeks with onions. This is my youngest daughter’s favorite soup. Serve with crackers and a simple green salad.
1 TABLESPOON VEGAN BUTTER
3 SMALL LEEKS, WHITE PARTS ONLY, CUT INTO 1/4-INCH SLICES (ABOUT 3 CUPS)
6 CUPS WATER
5 MEDIUM WAXY POTATOES (ABOUT 1 1/2 POUNDS), PEELED AND COARSELY CHOPPED
2 TEASPOONS SEA SALT
1 CUP PLAIN UNSWEETENED VEGAN MILK
FRESH GROUND BLACK PEPPER
VEGAN SOUR CREAM, FOR GARNISH
SERVES 6
QUICK & EASY
GLUTEN FREE
SOY FREE OPTION
Melt the butter in a large pot over medium heat. Stir in the leeks, cover, and cook until they begin to soften and wilt, about 3 minutes. Do not brown.
Stir in the water, potatoes, and salt. Bring the soup to a boil and reduce it to a simmer. Cover the pot and cook until the potatoes are very tender and falling apart, about 15 minutes.
Stir in the milk. Use an immersion blender to blend the soup in the pot until smooth, or blend in batches in a blender. Add black pepper to taste and adjust the seasoning with salt.
Ladle the soup into bowls and garnish with a dollop of vegan sour cream, if desired.
To clean leeks, cut off the dark green parts and discard, or save them for making vegetable broth. Trim off the root end and cut the leek in half lengthwise. Slice each half into 1/4-inch slices. Fill a large bowl with water. Add the leeks to the water and swish them around. Allow the dirt to fall to the bottom of the bowl and scoop out the clean leeks with your hands.
There are numerous ways to make cheesy vegan soups, but this one won’t leave you feeling cheated. If you are hankering for an old favorite, you have found the perfect version. Serve the soup with bread-sticks and/or a sandwich. To make this soup gluten free, omit the all-purpose flour. Set aside 1/4 cup of the milk and mix it with 3 tablespoons arrowroot starch. Stir the arrowroot mixture into the soup when the broccoli is tender. Bring the soup to a simmer and cook only until thickened.
4 CUPS PLAIN UNSWEETENED VEGAN MILK
1/4 CUP VEGAN CREAM CHEESE
2 TABLESPOONS SAVORY BROTH MIX
1/4 CUP DICED JARRED PIMIENTOS OR ROASTED RED PEPPERS
1 TABLESPOON NUTRITIONAL YEAST FLAKES
1/4 TEASPOON PAPRIKA
2 TABLESPOONS VEGAN BUTTER
1 SMALL ONION, FINELY CHOPPED
1/2 CUP UNBLEACHED ALL-PURPOSE FLOUR
12 OUNCES BROCCOLI, TOUGH STEMS REMOVED OR PEELED, FINELY CHOPPED
SEA SALT AND FRESH GROUND BLACK PEPPER
PINCH OF FRESHLY GRATED NUTMEG
1 TEASPOON APPLE CIDER VINEGAR
SERVES 4
QUICK & EASY
GLUTEN-FREE OPTION
In a blender, combine the milk, cream cheese, broth mix, pimientos, nutritional yeast, and paprika and blend until very smooth. Set aside.
Heat the butter in a large pot over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes.
Add the flour and cook, stirring, until it begins to develop some color, about 2 minutes.
Slowly pour the milk mixture into the pot; mix the soup continuously using a whisk until there are no lumps. Bring the soup to a simmer and cook until thickened. (Do not boil.)
Stir in the broccoli. Add salt, black pepper, and nutmeg to taste. Simmer the soup on low until the broccoli is tender, about 15 minutes. Stir in the vinegar.
VARIATION: To make Cauliflower Cheese Soup, use finely chopped cauliflower instead of broccoli.
This is the soup traditionally found in Chinese restaurants, sans the eggs and other animal ingredients. It is spicy and sour at the same time, while being really quick to make. Serve the soup with fried wonton strips to complete the restaurant feel.
2 TEASPOONS GRAPESEED OR SUNFLOWER OIL
1 TEASPOON TOASTED SESAME OIL
4 OUNCES SHIITAKE MUSHROOMS, WIPED CLEAN, STEMMED, AND SLICED
1 SMALL ONION, CUT INTO 1/8-INCH SLICES
1 GARLIC CLOVE, MINCED
1 (1/2-INCH) PIECE FRESH GINGER, THINLY SLICED
5 CUPS VEGETABLE BROTH
3 TABLESPOONS REDUCED-SODIUM TAMARI
2 TABLESPOONS RICE VINEGAR
8 OUNCES BAKED TOFU, CUT INTO 1/4-INCH SLICES
1 TEASPOON RED PEPPER FLAKES
4 BABY BOK CHOY, QUARTERED THROUGH THE BOTTOM
SEA SALT AND FRESH GROUND BLACK PEPPER
GARNISH: 2 SCALLIONS, CUT INTO 1/4-INCH SLICES DIAGONALLY
SERVES 6
QUICK & EASY
GLUTEN FREE
Heat the oils in a large pot over medium heat. Add the mushrooms, onion, garlic, and ginger and cook, stirring, until the vegetables begin to brown, about 5 minutes.
Stir in the broth, tamari, vinegar, tofu, and red pepper flakes. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
Stir the boy choy into the soup. Continue to simmer until tender, about 5 minutes. Season with salt, black pepper, and more vinegar if needed. Serve hot, garnished with the scallions.
There has always been a rivalry between the chowders: the red (Manhattan), and the white (New England). Manhattan is the tomato-based version of the coastal favorite. Make them both and pick a favorite between these two easy-to-make soups. Serve the soup with saltine crackers and a simple green salad. Pass the Tabasco at the table.
1 TABLESPOON VEGAN BUTTER
1 1/2 TEASPOONS TOASTED SESAME OIL
2 RIBS CELERY, CUT INTO 1/2-INCH DICE
4 GARLIC CLOVES, COARSELY CHOPPED
1 MEDIUM CARROT, CUT INTO 1/2-INCH DICE
1 MEDIUM ONION, CUT INTO 1/2-INCH DICE
1 MEDIUM GREEN BELL PEPPER, CORED, SEEDED, AND CUT INTO 1/2-INCH DICE
12 OUNCES OYSTER MUSHROOMS, WIPED CLEAN AND TORN INTO BITE-SIZED PIECES
1 TEASPOON DRIED OREGANO
1/2 TEASPOON FRESH OR DRIED THYME
1 BAY LEAF
3 CUPS MILD SEAWEED VEGETABLE STOCK (SEE VARIATION here)
3 CUPS WATER
1 (14-OUNCE) CAN DICED TOMATOES, UNDRAINED
2 MEDIUM RUSSET POTATOES, PEELED AND CUT INTO 1/2-INCH CHUNKS
1 TEASPOON OLD BAY SEASONING
SERVES 6
QUICK & EASY
GLUTEN FREE
SOY FREE
Heat the butter and oil in a large pot over medium heat. Stir in the celery, garlic, carrot, onion, bell pepper, mushrooms, oregano, thyme, and bay leaf. Cook, stirring, until the vegetables begin to brown, about 10 minutes.
Stir in the stock, water, and tomatoes with their juice. Bring to a boil, then reduce the heat to a simmer. Cook, uncovered, for 5 minutes.
Stir in the potatoes and Old Bay seasoning, then season to taste with salt and pepper. Cook until the potatoes are tender, about 15 more minutes. Taste and adjust the seasonings, if needed. Remove and discard the bay leaf before serving.
The great chowder rivalry continues even without the clams. You decide which you prefer, creamy vs. tomato-based. Even my family is divided between these two simple and savory classics. For a special treat, serve this soup in hollowed out, toasted bread bowls. Pass the Tabasco at the table.
2 TABLESPOONS OLIVE OIL
1 MEDIUM ONION, FINELY CHOPPED
4 GARLIC CLOVES, MINCED
12 OUNCES OYSTER MUSHROOMS, WIPED CLEAN, AND TORN INTO BITE-SIZED PIECES
1 CUP CORN KERNELS, THAWED, IF FROZEN
3 CUPS MILD SEAWEED VEGETABLE STOCK (SEE VARIATION here)
2 MEDIUM RUSSET POTATOES, PEELED AND CUT INTO 1/2-INCH CHUNKS
2 TEASPOONS OLD BAY SEASONING
1 TEASPOON SEA SALT
FRESH GROUND BLACK PEPPER
1/2 TEASPOON LIQUID SMOKE
2 CUPS PLAIN UNSWEETENED VEGAN MILK
1/4 CUP ARROWROOT STARCH OR ORGANIC CORNSTARCH
SERVES 6
QUICK & EASY
GLUTEN FREE
SOY FREE
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring, until they begin to soften, about 3 minutes.
Increase the heat to high and add the mushrooms and corn. Sear the mushrooms on both sides until golden, about 10 minutes. Cook and stir the corn until golden brown.
Stir in the stock, potatoes, Old Bay, salt, black pepper to taste, and liquid smoke. Bring the soup to a boil and reduce it to a simmer. Cook the soup, covered, until the potatoes are tender, about 15 minutes.
Whisk together the milk and arrowroot in a small bowl. Stir the arrowroot mixture into the soup. Bring the soup to a simmer and cook it only until it thickens; do not boil or it might break. Adjust the seasoning with salt and black pepper, if needed. Serve hot.
CHEF’S TIP: If using storebought broth to make the Mild Seaweed Vegetable Stock, add 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1 teaspoon dried oregano to the chowder in the first step.
This rendition of the classic Italian soup is quick and easy. Despite the lengthy ingredient list, it comes together in minutes. If that’s not convincing enough, consider that my eldest, most discerning daughter, who also happens to be a minestrone connoisseur, compares all other minestrones to this one. Serve the soup with crusty bread for dipping.
2 TABLESPOONS OLIVE OIL
1/2 TEASPOON TOASTED SESAME OIL
1 SMALL ONION, FINELY CHOPPED
1 RIB CELERY, FINELY CHOPPED
1 SMALL CARROT, CUT INTO 1/2-INCH DICE
2 GARLIC CLOVES, MINCED
1/2 TEASPOON DRIED OREGANO
1/2 TEASPOON DRIED BASIL
1 BAY LEAF
1/4 TEASPOON RED PEPPER FLAKES
4 CUPS VEGETABLE BROTH
1 (15.5-OUNCE) CAN KIDNEY, PINTO, OR CANNELLINI BEANS, RINSED AND DRAINED
1 CUP CANNED DICED TOMATOES, UNDRAINED
1 SMALL POTATO, PEELED AND CUT INTO 1/2- INCH DICE
1/3 CUP ARBORIO RICE
1 TABLESPOON SAVORY BROTH MIX
1 SMALL ZUCCHINI, CUT INTO 1/2-INCH DICE
3 CUPS FRESH BABY SPINACH
SEA SALT AND FRESH GROUND BLACK PEPPER
SERVES 6
QUICK & EASY
SOY FREE
GLUTEN FREE
Heat the oils in a large pot over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the celery and carrot and cook until the celery softens, about 2 more minutes. Stir in the garlic, oregano, basil, bay leaf, and red pepper flakes. Cook, stirring, until the garlic is fragrant and the vegetables begin to brown, about 2 more minutes.
Add the vegetable broth, beans, tomatoes with their juice, potatoes, rice, and broth mix. Bring the soup to a boil and boil vigorously for 5 minutes.
Stir in the zucchini. Season to taste with salt and black pepper. Bring to a boil, then reduce to a simmer. Cook, uncovered, until the vegetables and rice are tender, about 15 minutes.
Taste and adjust seasoning with salt and black pepper. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove and discard the bay leaf before serving.
The split pea is a delicious way to incorporate legumes into your diet. Traditionally, this soup is made with a ham hock to achieve a smoky flavor. This is easily accomplished without any animal ingredients, and again, nothing is lost in the translation. Serve this soup with plenty of croutons and a crisp green salad. Legumes are notorious for needing more salt than you think they do, so be sure to season the soup well.
8 CUPS WATER
2 CUPS DRIED SPLIT PEAS, PICKED OVER, RINSED, AND DRAINED
1 BAY LEAF
1 TABLESPOON OLIVE OIL
1 TEASPOON TOASTED SESAME OIL
1 MEDIUM CARROT, FINELY CHOPPED
1 MEDIUM ONION, FINELY CHOPPED
1/2 RIB CELERY, FINELY CHOPPED
4 GARLIC CLOVES, MINCED
1 TEASPOON DRIED OR FRESH THYME 1 TEASPOON PAPRIKA
2 TEASPOONS LIQUID SMOKE
1 TEASPOON SEA SALT
FRESH GROUND BLACK PEPPER
SERVES 6
GLUTEN FREE
SOY FREE
Combine the water, split peas, and bay leaf in a large pot over high heat. Bring to a boil, then reduce the heat to a simmer and cook, partially covered, until the peas are tender, about 1 hour. The peas will be falling apart. If the soup is too thick, add another cup of water to thin. Remove and discard the bay leaf.
Heat the oils in a large skillet over medium heat. Add the carrot and cook, stirring, until it begins to brown, about 3 minutes. Stir in the onion and celery and continue to cook until the onion begins to brown, about 4 minutes. Stir in the garlic and thyme. Cook until the garlic is fragrant, about 30 seconds. Remove the skillet from the heat and stir in the paprika.
Stir the soup with a whisk until the peas are fairly smooth. Stir in the reserved vegetables, then stir in the liquid smoke, salt, and black pepper to taste. Serve hot.
This delicious soup, with its coconut flavor and citrus tang, is a Thai restaurant favorite. Now you can enjoy this soup at home. Despite the long list of ingredients, it assembles quickly and is ready in 20 minutes, including prep time. For a protein boost, add 1 cup of cubed baked tofu to the simmering soup.
2 CUPS VEGETABLE BROTH
1 TABLESPOON SAVORY BROTH MIX
1 (1-INCH) PIECE FRESH GINGER, CUT INTO 1/4-INCH SLICES
2 TEASPOONS THAI RED CHILI PASTE, (OPTIONAL)
1 MEDIUM CARROT, CUT INTO 1/4-INCH SLICES
1 (15-OUNCE) CAN STRAW MUSHROOMS, RINSED AND DRAINED OR 1 CUP SLICED MUSHROOMS, ANY KIND, WIPED CLEAN, AND CUT INTO 1/4-INCH SLICES
1 CUP SMALL BROCCOLI FLORETS OR FRESH GREEN BEANS, TRIMMED AND CUT INTO 1-INCH PIECES
1 CUP SLICED GREEN CABBAGE
1 TABLESPOON NATURAL SUGAR
ZEST OF 2 LIMES, RESERVING THE LIME JUICE
ZEST OF 1 LEMON
1 (13-OUNCE) CAN FULL-FAT COCONUT MILK
2 TABLESPOONS REDUCED SODIUM TAMARI
3 CUPS FRESH BABY SPINACH
2 TABLESPOONS FRESH LIME JUICE
1/4 CUP BASIL OR CILANTRO LEAVES
SERVES 4
GLUTEN FREE
QUICK & EASY
Heat the vegetable broth, broth mix, ginger, and red chili paste, if using, in a large pot over medium heat. Bring to a boil, add the carrot, and cook for 3 minutes.
Stir in the mushrooms, broccoli or green beans, cabbage, sugar, lime zest, and lemon zest. Bring back to a boil and cook over medium heat for 5 minutes.
Stir in the coconut milk and tamari. Bring the soup just to a simmer. Do not boil again or the coconut milk might break. Simmer until the vegetables are tender, about 10 minutes.
Stir in the baby spinach to wilt. Stir in the lime juice. Taste and adjust the seasonings, adding more salt, sugar, and lime juice as needed. Serve hot, garnished with the basil or cilantro.
CHEF’S TIPS: Canned coconut milk is available as either reduced-fat or full-fat. This recipe works best using the full-fat kind.
If you can find them, add a stalk of smashed lemongrass and 5 kaffir lime leaves to the simmering soup. Omit the lime and lemon zest and reduce the lime juice to 1 tablespoon, or to taste.
Everyone needs a fast, easy, and delicious chili recipe. This one is elevated by the addition of chipotle chiles, which are easily found in any grocery store. Use as much, or as little, as you’d like, since the chipotles can be quite hot. Serve the chili with Corn Muffins and a simple green salad. Fixings for chili include vegan sour cream, vegan shredded cheese, finely chopped onion, and minced jalapeños.
1 TABLESPOON OLIVE OIL
4 RIBS CELERY, FINELY CHOPPED
3 GARLIC CLOVES, MINCED
2 MEDIUM ONIONS, FINELY CHOPPED
2 MEDIUM GREEN OR RED BELL PEPPERS, CORED, SEEDED, AND FINELY CHOPPED
1 TABLESPOON DRIED OREGANO
2 TEASPOONS SEA SALT
2 BAY LEAVES
1 TEASPOON GROUND CUMIN
FRESH GROUND BLACK PEPPER
2 (28-OUNCE) CANS WHOLE TOMATOES, UNDRAINED
3 (15.5-OUNCE) CANS KIDNEY OR PINTO BEANS, RINSED AND DRAINED
2 TABLESPOONS MILD CHILI POWDER
2 TABLESPOONS CHIPOTLE ADOBO PUREE (BELOW) OR 1 OR 2 FINELY CHOPPED CHIPOTLE CHILES IN ADOBO
SERVES 4 TO 6
QUICK & EASY
GLUTEN FREE
SOY FREE
Heat the oil in a large pot over medium heat. Stir in the celery, garlic, onions, bell pepper, oregano, salt, bay leaves, cumin, and black pepper to taste. Cover and cook until the vegetables begin to brown, about 7 minutes.
Stir in the tomatoes with their juice, breaking up the tomatoes with your hand as you add them. Stir in the beans, chili powder, and chipotle. Bring to a boil, then reduce to a simmer. Cook, partially covered, until the vegetables are tender and the flavors are blended, about 20 minutes. The chili may simmer for up to an hour. Taste and adjust the seasoning, if needed. Remove and discard the bay leaves before serving.
CHEF’S TIP: Leftover chili makes great Chili Mac or can top a vegan burger, baked potato, or nachos.
MAKES about 3/4 cup
Blend the entire (7-ounce) can of chipotles with the adobo sauce and freeze in 1 tablespoon servings. Next time you need some chipotle, it’ll be waiting for you in the freezer. 1 tablespoon of the puree equals about 1 chipotle chili.
After a long day’s work in their restaurant, my mom would come home exhausted, but every night she still made us dinner. I still can’t figure out where she got the energy from. This simple soup was one meal we always looked forward to. To make it even heartier, add slices of pan-sautéed vegan sausage during the final simmering step. Serve with crusty bread and Hungarian Tomato Salad. Garnish with a soy-free vegan sour cream to make this soy free.
6 CUPS WATER
1/2 CUP PEARL BARLEY, SOAKED OVERNIGHT WITH 1/2 TEASPOON SEA SALT AND DRAINED
2 (15.5-OUNCE) CANS RED KIDNEY BEANS, RINSED AND DRAINED
2 RIBS CELERY, MINCED
4 MEDIUM CARROTS, COARSELY CHOPPED
1 SMALL ONION, FINELY CHOPPED
3 BAY LEAVES
2 TEASPOONS LIQUID SMOKE
1 TABLESPOON HUNGARIAN PAPRIKA
1 TABLESPOON SAVORY BROTH MIX 1 TEASPOON SEA SALT
1/4 TEASPOON FRESH GROUND BLACK PEPPER
1/4 CUP GRAPESEED OR SUNFLOWER OIL
5 TABLESPOONS ALL-PURPOSE UNBLEACHED WHITE FLOUR
6 GARLIC CLOVES, MINCED VEGAN SOUR CREAM, TO GARNISH
SERVES 6
QUICK & EASY
SOY FREE
Combine the water, barley, beans, celery, carrots, onion, bay leaves, liquid smoke, paprika, broth mix, salt and black pepper in a large pot over high heat. Bring to a boil, then reduce to simmer. Simmer, partially covered, until the vegetables and barley are tender, about 20 minutes.
Remove and discard the bay leaves. Strain out 2 cups of broth from the soup and set aside.
Heat the oil in a small saucepan over medium heat. Add the flour and mix well using a whisk. Cook the flour until it is dark golden brown, about 5 minutes, continually whisking to avoid burning it.
Stir the garlic into the flour mixture. Cook the garlic for 30 seconds. Add the 2 cups of reserved soup broth into the flour mixture, whisking continuously to avoid lumps. Whisk the mixture until smooth.
Pour the flour mixture into the pot of soup and mix with a wooden spoon. Bring the soup to a boil over high heat and reduce to a simmer. Simmer the soup until thickened, about 3 minutes.
Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with a dollop of vegan sour cream.
