White Bean Soup

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Wow. It’s been a bit since I’ve had the chance to post. Between holidays, my husband’s work schedule, and my baby going from stationary to non stop movement I’ve been having trouble keeping up. Still cooking pretty much every day, but I got to say even for me, someone who loves to cook, everyday cooking is getting to me.

My husband and I rarely go out to dinner, especially without the kids, but as soon as the pandemic is over, we’re going out to dinner. Alone. Somewhere fancy, that we have to dress up for. I want to be waited on and not have to refill a plate before I’ve even had a bite or be told that “I’m not eating this” before I have even sat down. Love the little darlings but they put a different out look on meals after eating at home for breakfast/lunch/dinner plus 2 snacks a day for the past, what, 10 months? Don’t get me wrong, we’ve ordered pizza, but we haven’t actually gone out to eat between having a newborn and the pandemic in over a year. Actually, this week is probably the 1 year mark from the last time we went out alone together.

I only remember it because I was just over 40 weeks pregnant with an almost 10 lb baby and I sort of “stuck out” (pun not technically intended) at our little mom and pop diner that we love so much. The waitress asked when I was due and I responded “three days ago”.

Anyways, I’m not sure we have any semi-fancy restaurants around here with vegetarian options, but I’ll have to do some research and considering it’s probably at least 6 more months until things start heading back to something resembling normal, I’ve got time.

So while I wait for the chance to go out to a lovely dinner I don’t have to prepare, I’ll keep cooking. This soup is delicious and very simple to make. Best part is that it doesn’t require a lot of prep work. Begin by dicing 1/2 an onion, 1 carrot, and 2 celery stalks. I had celery that was previously diced and frozen, which worked just fine. Add the diced veggies and 1/2 tsp garlic with some olive oil to a large soup pot. Saute this for about 10 minutes until the carrots begin to soften.

Once the veggies have softened, add 1 tsp Italian seasonings. Saute until fragrant. Add 8 cups of vegetable broth, a drained and rinsed 15 oz can of white beans, and 28 oz of diced tomatoes. Once the boiling add about 1/2 a pound of pasta (I used elbows). Lower the temperature to medium and let it simmer for about 10 minutes. Finally add 1 heaping cup of frozen mixed vegetable and continue simmering for 5-10 minutes until they have cooked through. Test the pasta to make sure it is fully cooked before serving.

White Bean Soup

Ingredients:

  • 1/2 an onion
  • 1 carrot
  • 2 celery stalks
  • 1/2 tsp garlic
  • olive oil (or oil of choice)
  • 1 tsp Italian seasonings
  • 8 cups of vegetable broth
  • 15 oz can white beans (drained and rinsed)
  • 28 oz diced tomatoes
  • 1/2 lb pasta of choice (I used elbow)
  • 1 heaping cup of frozen mixed vegetables

Instructions:

  1. Dice 1/2 an onion, 1 carrot, and 2 celery stalks. Place these in a large soup pot with garlic and olive oil. Saute for about 10 minutes until the carrots have softened, then add 1 tsp Italian seasonings. Continue sauteing until fragrant.
  2. Add 8 cups of vegetable broth, the white beans, and 28 oz of diced tomatoes. Bring the soup to a boil. Once boiling add pasta and cook for about 10 minutes.
  3. Add 1 heaping cup of frozen mixed vegetables and cook for about 5-10 more minutes. Test to make sure the pasta is fully cooked and serve!

Creamy Chickpea Soup

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As I have multiple recipes including it, you can probably tell I love turmeric. It has a wonderful slightly sweet yet earthy flavor and you can’t beat the beautiful yellow color. So here we are with another recipe using turmeric. Creamy Chickpea Soup is a quick cooking soup that use a roux as a base to get the creamy texture.

When I first started cooking roux’s were slightly intimidating but after years of practice it’s really a simple ratio and accepting that you may need a bit of patience. So to start just dice about a cup of celery and 1/2 an onion. Place these in a soup pot with a bit of oil and 1 tsp of garlic. Saute the onion, celery and garlic for about 5-10 minutes until the onion is translucent.

I used frozen celery. Bought fresh but diced and frozen for future use.

Once the onion is translucent, add 2 tbsp of butter. Let this fully melt then add 1/4 cup of flour and combine them well. The vegetables will begin lumping together.

Continue sauteing this for 3-5 minutes then very slowly stir in 2 cups of milk to combine with the roux. The temp should be medium high as the milk will need to come to a simmer. Milk can scald very easily so just make sure the temp isn’t too high and that you are stirring continuously. As you stir it should begin to thicken. Set the temperature to medium and while stirring frequently allow the milk to thicken. You should be able to feel the difference as you stir.

Once the milk has thickened, add 2 cups of broth, once again pouring in slowly and stirring consistently. This may take away some of the thickness so make sure the milk is thoroughly thickened before adding broth. Allow this to simmer for about 5-10 minutes once added, stirring frequently.

Add 2 cups of frozen mixed vegetables, 15 oz of chickpeas (drained and rinsed), 1 tsp turmeric, 1/2 tsp paprika, and salt and pepper to taste. Simmer for about 10 minutes until the mixed vegetables are cooked through and serve.

Creamy Chickpea Soup

Ingredients:

  • 1 cup diced celery
  • 1/2 an onion
  • 1 tsp garlic
  • oil of choice
  • 2 tbsp butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups vegetable broth
  • 2 cups frozen mixed vegetables
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 15 oz can of chickpeas (drained and rinsed)
  • salt and pepper to taste

Instructions:

  1. Diced 1 cup of celery and 1/2 an onion. Place these in a pot with 1 tsp garlic and a bit of oil. Saute for about 5-10 minutes until the onions are translucent.
  2. Add 2 tbsp butter, let this melt and combine with the veggies. Once butter is fully melted, add 1/4 cup of flour. Stir to combine the veggies, butter and flour and create a roux. Let this cook for 3-5 minutes.
  3. Very slowly add 2 cups of milk, stirring continuously as you add it. As you continue stirring, bring the milk to simmering. As you stir you should feel the milk begin to thicken. Simmer about 5-10 minutes until thickened.
  4. Slowly add 2 cups of vegetable broth, stirring frequently. Allow this to simmer for another 5-10 minutes until thickened.
  5. Add 2 cups of frozen mixed vegetables, 1 tsp turmeric, 1/2 tsp paprika, 15 oz can of chickpea (drained and rinsed), and salt and pepper to taste. Simmer for about 10 minutes, until the mixed veggies are cooked, then serve!

Curried Lentil Potato Soup

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My 3 year old has strange tastes. Not like a “he eats watermelon with ketchup” weird (though he does that too) but like, he doesn’t like buttered noodles. What child doesn’t like buttered noodles?? I swear he doesn’t like them just to be contrary because what’s simpler than buttered noodles when you are in a hurry for a meal. Anyways, one type of noodle that he does love is noodles that have been cooked in curry and turmeric, which is how I came upon this soup.

That said, the noodles are totally optional. I think they add a nice balance to make this soup a bit thicker and less broth-y, but if the potatoes are plenty for you that’s great and saves you a few minutes on cook time.

Start by dicing 1/2 an onion, 1 cup of celery (2-3 stalks), and 1 cup of carrots (~2 carrots). Place these in a soup pot with a bit of oil and saute for about 5 minutes. Add 1 tsp turmeric and 1 tsp curry powder. Cook until fragrant, about another 5 minutes.

Yes, I need a new soup pot.

Add 8 cups of broth, 2/3 cup of rinsed lentils, and the diced potatoes. In regards to the potatoes, I used 2 russet potatoes this time but I’ve made it with 4 little red potatoes before. Either works. Bring the soup to a boil and allow it to simmer for 15 minutes. After the 15 minutes, add 1 cup of small pasta (I used elbows) and cook for another 10 minutes before serving.

Curried Lentil Potato Soup

Ingredients:

  • 1/2 an onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 8 cups vegetable broth
  • 2/3 cup brown lentils
  • 2 russet potatoes (or 4 red potatoes)
  • 1 cup of small pasta (I used elbows)

Instructions:

  1. Dice onion, celery and carrots. Place these in a large soup pot with a bit of oil and saute for about 5 minutes.
  2. Add 1 tsp turmeric and 1 tsp curry powder and allow this to cook with the veggies for another 5 minutes or so.
  3. Add 8 cups vegetable broth, 2/3 cup lentils, and diced potatoes. Bring broth to a boil. Once boiling drop the temperature to medium to allow it to simmer for 15 minutes, stirring occasionally.
  4. Add 1 cup of pasta, cook for another 10 minutes, or until the pasta is fully cooked.

Wild Rice and Mushroom Soup

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I didn’t totally expect this recipe to turn out. Not all of them do (Grandma’s Berry Pudding, just nope). I was running late making dinner. I forgot that wild rice takes such a long time to cook. It was almost 7 pm and I told my husband we had probably 15 minutes left and both of the kids were over tired and cranky. The 3 year old had hit my husband in the head with Buzz Lightyear (an accident, he says). The soup wasn’t thickening like I wanted, the dog threw up on the carpet, and the baby wouldn’t stop fussing. Ya know, a generally normal evening.

But before Buzz hit the fan, I had just started sauteing celery, onions, carrots and mushrooms and my husband commented “Wow, that smells great already”, to which I replied “Haha, it’s just the mushrooms!”. Funny thing is though, I never liked mushrooms before becoming a vegetarian. In fact, I don’t know that I had even eaten any mushrooms before becoming a vegetarian. Excluding Campbell’s cream of mushroom soup because I don’t think that counts. However, I now see the appeal. They have an amazing amount of flavor in a small little package. If you are unsure about mushrooms or mushroom types, there’s a wonder Mushrooms 101 article on Clean & Delicious’s website.

This soup is no exception. I actually totally forgot to season it or add any spices and it turned out great. They would have been unnecessary steps and I’m all about shortening those.

Start by dicing celery, 1/2 an onion, 2 carrots, and 3 mushrooms (I used pretty big cremini mushrooms). Saute these with a bit of oil and 1/2 tsp garlic for about 10 minutes until the onions are translucent. Add 8 cups of vegetable broth and bring to a boil. Once boiling add 1 cup of wild rice (I used Lundberg, it’s wonderful). Let this simmer for about 45 minutes.

Separately, combine 1/2 a cup of cold water and 2 tbsp of cornstarch to create a slurry. Add the slurry to the soup, while stirring, and allow to simmer for about 5-10 more minutes. Serve with a side of garlic bread and salad.

Wild Rice and Mushroom Soup

Ingredients:

  • 2 celery stalks
  • 1/2 an onion
  • 2 carrots
  • 3 medium mushrooms
  • 1/2 tsp garlic
  • 8 cups vegetable broth
  • 1 cup wild rice
  • 1/2 cup water
  • 2 tbsp corn starch

Instructions:

  1. Dice celery, 1/2 an onion, 2 carrots, and 3 mushrooms. Add these to a large soup pot and saute with a bit of oil and 1/2 tsp of garlic for about 10 minutes until the onions are translucent.
  2. Add 8 cups of vegetable broth and bring to a boil. Once boiling, add 1 cup of wild rice. Allow this to simmer for about 45 minutes.
  3. Close to the end of the 45 minutes, combine 1/2 a cup of cold water with 2 tbsp cornstarch to create a slurry. While stirring, add the slurry to the soup. Allow this to continue simmering for about 5-10 minutes.