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Tuscan Bean and Spinach Soup with Homemade Sourdough Croutons

The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.

  • 2 15 oz cans cannnelini white beans, rinsed, drained, divided
  • 3 c vegetable broth, divided, 1c/2c
  • 1 tsp all-purpose seasoning
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/8 tsp crushed red pepper flakes
  • 8 oz baby spinach, chopped
  • 1 large tomato, seeded, chopped
  • 1/2 lemon, zested, juiced
  • Homemade Sourdough Croutons – GF/V

In a food processor or blender, blend together 1 can of cannelini beans and 1 c of vegetable broth until smooth and creamy. Set aside.

In a large dutch oven, saute onions with all-purpose seasoning and vegetable broth as needed, until soft.

Add garlic, red pepper flakes. Stir. Add spinach and stir. Cook until spinach is wilted.

Add remaining beans and broth along with the tomato and lemon.

Stir thoroughly. Bring soup to a simmer and cook for 20 minutes, until heated through.

Serve with homemade croutons. Eat. Enjoy.

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Creamy Tomato-Basil Soup

My Creamy Tomato-Basil Soup is the perfect accompaniment to vegan grilled cheese. Especially, on a rainy day like today. It takes under 30 minutes from prep to serving.

  • 1 1/2 c onions, diced
  • 1 tsp All-Purpose Seasoning
  • 1 c Vegetable Stock
  • 2 14.5 oz diced tomatoes, canned
  • 1 15 oz. cannellini beans, drained, rinsed
  • 1/2 c basil, chopped, reserve some for garnishing

Over medium-low heat sauté the onions and All-Purpose Seasoning until the onions are softened and translucent.

Add the Vegetable Stock, diced tomatoes and cannellini beans to the onions.  Raise heat to medium-high and bring to a boil; cook about 5 minutes. Stir in basil.

Transfer soup to a high-speed blender. Blend until smooth. Taste for seasoning and adjust as needed. Pour into bowl and garnish with basil.

Serve. Eat. Enjoy.

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Slow Cooker Chana Masala

Since we have been on lockdown we have not been able to go to our favorite Indian food restaurant. I decided to try my hand at making some at home. The slow cooker made it easy to let it cook itself.

  • 2 c onions, diced
  • 1 tbsp garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 1/2 c tomatoes, chopped
  • 2 3/4 c , divided, + more sautéing vegetable stock/broth
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 3/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 2 c russet potato, diced, 1/2 – inch
  • 1 c chickpeas (measured dried then soaked overnight)
  • 1 tbsp lemon juice

In a large skillet sauté onions, garlic and ginger with 1/4 c of vegetable stock/broth. Sauté until the onions are golden.

Add tomatoes, curry, coriander, cumin, turmeric, and cayenne pepper to the onion mixture. Sauté until the tomatoes are tender. Transfer to a slow cooker.

Add the potatoes, chickpeas and 2 1/2 c of vegetable stock/broth.

Cover slow cooker and cook on high heat for 5 hours, until the stew has thickened and the chickpeas are tender.

Stir in lemon juice. Serve over your favorite whole grain.

Serve. Eat. Enjoy.

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Pasta Soup with Cannellini and Escarole

I try to make a batch of soup once a week. That way I have something quick to heat up when needed. I made this soup for a client that needs just such a thing.

  • 4 oz. Banza elbow macaroni
  • 3 c vegetable stock
  • 3 c water
  • 3/4 tsp JB’s All-Purpose Blend
  • 4 c escarole, chopped
  • 1 tsp garlic, mince
  • 15.5 oz cannellini beans, canned, rinsed, drained
  • 2 tsp fresh lemon juice

Add macaroni, vegetable stock, water, and JB’s All-Purpose Seasoning to a large dutch oven. Cook macaroni until almost done.

While the macaroni is cooking, wilt the escarole with the garlic in a large skillet over medium heat. This will only take a few minutes. Set aside.

Add the cannellini beans to the broth mixture and heat through. Add the escarole and cook until tender. Remove from heat and stir in lemon juice.

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Serve. Eat. Enjoy.

 

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Curried Coconut-Butternut Squash Soup

It has been a while since I have made a soup so I thought this would be perfect. What is even better is that it can be made in your slow cooker or your instant pot. Whichever method you use it will be delicious – I promise. Silky, Velvety. Delicious.

  • 4 c butternut squash, peeled, cubed 1/2-inch
  • 3 c vegetable broth
  • 1 1/2 c apple (My favorites are fuji, honey crisp or pink lady), cored, chopped
  • 3/4 c shallots, minced
  • 1 tbsp garlic, minced
  • 1 tsp ginger, fresh, minced
  • 2 tsp curry powder
  • 1/2 tsp Himalayan salt
  • 1 c + 4 tsp canned light coconut milk
  • 1 tbsp lime juice, zested, fresh – use zest for garnish
  • 1/4 c pumpkin seeds, divided

Combine squash, broth, apple, shallots, ginger, garlic, curry powder and salt into a slow cooker/instant pot.

I used the instant pot method.

Slow Cooker:  Cover the slow cooker with lid and cook on low until vegetables are tender, about 7 hours. Stir in 1 cup of the coconut milk and lime juice.

Instant Pot: I used the bean/legume setting (this setting takes about 15 minutes). You should follow the manufacturer’s directions. Stir in 1 cup of the coconut milk and lime juice.

In a high speed blender, blend soup in batches, until the soup is all blended. Divide into 4 bowls. Garnish with 1 tsp each of coconut milk and some pumpkin seeds.

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Serve. Eat. Enjoy.

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Easy Peppers-Orange Soup

I love it when I can transform ingredients into something totally different than what it was initially used for. I made some sautéed peppers and onions to go with something in a meal I was making. There was plenty peppers and onions leftover, and I did not want the same thing. By using two additional ingredients I was able to transform those simple peppers and onions into a wonderful creamy soup.

This soup has a hint of orange, just enough to make the soup more interesting. I sprinkled a few pumpkin seeds for added texture and some fresh cilantro for added flavor and freshness.

The recipe starts from the beginning – The Sautéed Peppers and Onions.

  • 1 onion, medium, thin slice
  • 1 bell pepper of each color, red, yellow, orange
  • 1 tbsp All-Purpose Seasoning
  • 1-2 mandarin oranges, peeled
  • vegetable broth
  • pumpkin seeds, garnish
  • cilantro, garnish

Note: I like to use a large dutch oven to sauté the peppers and onions, because of the large cooking surface.

Sauté onion, peppers and All-Purpose Seasoning over medium heat, until onion is translucent and the peppers are tender. If needed add vegetable broth to unstick the vegetables and deglaze the pan.

Transfer peppers and orange(s) to high-speed blender. Ad just enough vegetable broth to help with the blending. I started with 1/2 c. Add more to achieve your desired thickness.

Pour into bowls and garnish with pumpkin seeds and cilantro.

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Serve. Eat. Enjoy.

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Easy Cabbage Soup

Here is an idea for those cabbages that you have harvested from your garden. It is easy and flavorful. You could even throw all the ingredients into a slow cooker/crockpot and let it cook away.

  • 1 onion, small, diced
  • 1 tbsp garlic, minced
  • 2 large carrots, diced
  • 1 head of cabbage, chopped
  • 1 cup canned whole tomatoes, seeded
  • 1/4 tsp chili flakes
  • 1 tbsp All-Purpose Seasoning
  • 7 c Vegetable Stock + more for sautéing
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Italian (Flat leaf) Parsley, garnish

In a large dutch oven, sauté the onions and carrots over medium heat, until the onions are translucent and softened. Add garlic, chili flakes, and All-Purpose Seasoning and sauté until it is fragrant. Use vegetable stock as needed to sauté veggies.

Add cabbage and sauté with veggie mixture until the cabbage has softened. Add tomatoes, vegetable broth, thyme, bay leaves, apple cider vinegar and Dijon mustard. Bring to a simmer for about 20 minutes. Garnish with parsley.

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Serve. Eat. Enjoy.

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How to: Basic Vegetable Stock

Right now my kitchen smells AMAZING. I am making Basic Vegetable Stock. This is such an easy recipe that there really no reason not to make your own. Just chop – Throw it in the pot – Simmer. EASY.

  • 4 carrots, large, peeled, chopped
  • 4 stalks of celery, chopped
  • 2 large onions, chopped
  • 1 leek, white and green parts, chopped
  • 6 garlic cloves
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 qt (8 c) cold water
  • 1/4 c sun-dried tomatoes
  • 1 small handful Italian parsley
  • 3 sprigs of thyme

Add all the ingredients to a large stockpot. Bring to a boil. Reduce heat to a simmer. Simmer uncovered for 60 – 90 minutes.

Allow stock to cool for about 20 minutes. Pour through a fine mesh strainer over a medium bowl. Let cool and then transfer to a sealable container and store in the refrigerator.

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Roasted Vegetable Stew over Brown Rice

Batch Cooking is the way to cut your time in the kitchen significantly. So far I have made the following meals out of the batch cooking of vegetables I made recently. There was some Buddha Bowls and a salad. This recipe is using the last of the veggies to make a hearty Roasted Vegetable Stew that I will serve with homemade GF Bread.

  • Roasted Vegetables from the batch cooking, cut into bite size pieces
  • 1c White Beans, leftover from the salad
  • 1 can (14.5 oz.) Tomatoes, diced
  • 1 1/2-2 c Vegetable Broth
  • 2 Bay leaves
  • 1 tsp All-purpose Seasoning
  • 1 tsp Coconut Aminos
  • 1/4 c Nutritional Yeast
  • 1-2 c Short Grain Brown Rice, Cooked

Combine veggies, beans, tomatoes, 1 1/2c vegetable broth, bay leaves, all-purpose seasoning and coconut aminos in a large Dutch oven.

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Simmer until flavors have melded together and the stew is heated through.

Stir in nutritional yeast and add more broth if needed.

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Ladle the veggies over the brown rice.

Serve. Eat. Enjoy

Note: Short grain brown rice is my favorite brown rice. It is also called sticky rice. It has a wonderful chew factor. I have been using this in place of long grain brown rice.

Note: You can make this in the slow cooker. Just set on low and add the slurry just before you are ready to serve.

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Creamy Cheesy Veggie Soup

I made this soup for us for lunch. I had all the ingredients pre-cooked from other meals. Once again I am able to transform previous meals into something totally different, yet as tasty as all the ones before this creamy cheesy soup.

You can do the same with whatever you have in your refrigerator. It just takes a little imagination.

Note: The potatoes are what give this soup its creaminess.

These are the ingredients I had on hand from earlier in the week.

Add all the ingredients through the vegetable broth to a large dutch oven.

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Stir.

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Cook soup with medium heat, until warm.

Using an immersion blender  (or transfer to a stand blender) blend ingredients. You can see how the soup turned thick and creamy by blending the ingredients.

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Taste for seasoning. I added another tablespoon of the all-purpose seasoning to pump up the flavor.

Continue to heat to desired temperature.

Just before serving add lemon juice. If you add the lemon juice too soon it will turn anything green in your soup brown (ex. broccoli). It is the chemical reaction between the chlorophyl in the broccoli and the acid in the lemon.

Garnish with Chili Sauce.

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Serve. Eat. Enjoy.