Black Bean Chipotle Soup

 Ingredients

1 Tablespoon olive oil

1 yellow onion

4 cans of black beans (or other beans) or dried beans

*dried bean conversion = ½ cup dry = 1 can of beans

⅓ cup red lentils

3 cups of broth

1 can of chipotles in adobo sauce (can add less if it’s too spicy)

Suggested toppings: sour cream, tortilla chips, cherry tomatoes, avocado

Instructions

1. Saute onion in olive oil

2. Add rinsed and drained beans, red lentils, broth, and chipotles

3. Instant pot - 14 minutes high, quick release

4. Immersion blend to desired consistency

5. Serve with sour cream, tortilla chips, chopped cherry tomato, and avocado

Pasta e Fagioli (Tuscan Bean & Pasta Soup)

 This is not your Nonna’s pasta e fagioli. Found this on Italia Squisita on youTube.

Author: Aurelio Barattini, L’Antica Locanda di Sesto, Lucca

Tradition: 4 generations, 100+ years in the restaurant

Ingredients

• 1 lb cranberry beans (PennMac has them in the bulk food bins)
• 4–5 garlic cloves
• Fresh sage leaves
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 2–3 5 - 6 tbsp tomato paste
• Extra virgin olive oil
• Salt & black pepper
• Fresh rosemary
• 2–3 small chili peppers
• 1–2 tbsp lard (optional, for flavor)
• 12 oz. Ditalini pasta (spelt pasta preferred)

Instructions

1. Soak Beans (Night Before):
• Place beans in water with garlic cloves and sage. Leave overnight. (I started in the morning and soaked for 3 hours, then pressure cooked.)
2. Cook Beans (Morning):
• Drain soaking water.
• Add beans, garlic, and sage, to a pot with fresh water, and a drizzle of olive oil.
• Boil for 2–2.5 hours until tender. (Alternatively, use the instant pot “Bean” setting, 30 minutes high and then release.)
• Strain beans, reserving cooking water. Keep a handful of whole beans aside.
3. Prepare Mirepoix:
• Sauté carrot, celery, and onion in olive oil until lightly browned.
• Stir in tomato paste and cook until dark.
• Add chili, rosemary, and sage and cook a little longer
• Add drained beans to pot.
• Crush remaining beans through a sieve into the mirepoix, thinning with cooking water. (I just mashed with a potato masher.)
• Return bean cooking liquid to pot and simmer until creamy.
4. Cook Pasta:
• Add pasta to the broth. Cook longer than package directions (e.g., 15 minutes instead of 9) for a softer texture.
• Add reserved whole beans back in. Adjust salt. (No salt anywhere else in this recipe, so you'll need a lot!)
5. Finish & Serve:
• Ladle into bowls.
• Drizzle with olive oil, sprinkle black pepper, and garnish with sage leaves.
• Parmesan is optional, believe it or not.

 
Notes

• First trial was with the smaller amount of tomato paste. We think more will be better.
• This dish is considered a “poor dish” of Tuscan tradition, but rich in taste and history.
• I enjoyed this when it was freshly cooked. It did not age well in the fridge. It became thick and unappetizing. Next time will not smash the beans.

 

Sicilian Chickpea and Escarole Soup

SERVES 6 TO 8 

I think this is from America's Test Kitchen Vegetarian Cookbook, but an almost identical version is here:

https://cookingwithbrendagantt.net/sicilian-chickpea-and-escarole-soup/

The elegant soup of creamy chickpeas, mildly bitter escarole, fennel, and fresh tomato is finished with a drizzle of olive oil. 

Salt and pepper 

1 pound dried chickpeas, picked over and rinsed 

2 tablespoons extra-virgin olive oil, plus extra for serving 

2 fennel bulbs, stalks discarded, bulbs halved, cored, and chopped fine 

1 small onion, chopped medium 

5 garlic cloves, minced 

2 teaspoons minced fresh oregano or 1/2 teaspoon dried 

1/4 teaspoon red pepper flakes 

7 cups water (If using dried beans)

5 cups vegetable broth 

1 (5-inch) piece Parmesan cheese rind plus 2 ounces cheese, grated (1 cup) 

2 bay leaves 

1 (3-inch) strip orange zest 

1 head escarole (1 pound), trimmed and cut into 1-inch pieces 

1 large tomato, cored and chopped medium 

Method: 

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. 

1A. I did this with 2 cans of rinsed and drained chick peas, and put this together in a half hour, so...

2. Heat oil in Dutch oven over medium heat until shimmering. Add fennel, onion, and 1 teaspoon salt and cook until vegetables are softened, 7 to 10 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. 

3. Stir in water, broth, drained chickpeas, Parmesan rind, bay leaves, and orange zest and bring to boil. Reduce to gentle simmer and cook until chickpeas are tender, 11/4 to 13/4 hours. 

4. Stir in escarole and tomato and cook until escarole is wilted, 5 to 10 minutes. 

S. Off heat, remove bay leaves and Parmesan rind (scraping off any cheese that has melted and adding it back to pot). Season with salt and pepper to taste. Sprinkle individual portions with grated Parmesan, drizzle with extra oil, and serve. 

WHY THIS RECIPE WORKS: In Sicily, chickpeas are the favored legume to use in soup. We found dozens of soup recipes starring chickpeas but were most interested in versions in vouch the mild bean shared the stage with escarole. We knew that dried beans were the way to go for our traditional soup because we could infuse the chickpeas with lots of flavor as they cooked. For aromatics, we started with the classic 

flavors of the region: onion, garlic, oregano, and red pepper flakes. I've also added fennel, which grows wild throughout much of the Mediterranean; its mild anise bite complemented the nutty chickpeas. A strip of orange zest added a subtle citrus-y note, while a Parmesan rind added a nutty richness and complexity that bolstered the chickpeas' flavor. When stirred In for the last 5 minutes of cooking, the escarole leaves 

udted until velvety and the stems retained a slight crunch. For more information on the science behind salt-soaking beans, and how to speed up the process if you're tight on time, see page 204. Parmesan rind can be replaced with a 2-inch chunk of the cheese. Serve with Garlic Toasts (page 97). 

Butternut Squash Soup

 

• Adapted from the feed vegan
• 1 medium (about 1 pound) butternut squash, cubed, seeds discarded
• 1 large apple, sliced
• 1 onion, thinly sliced
• 1 (1-inch) piece fresh ginger, sliced
• 1-2 cloves garlic, smashed 
• 1 tablespoon olive oil
• Kosher salt, as needed
• Black pepper, freshly ground, as needed
• 2 cups vegetable stock
• 1 can coconut cream (unsweetened)
• 2 teaspoons hot curry powder (to taste) - or combo of tumeric, cayenne, dash nutmeg)
• Cinnamon, for garnish (optional)

METHOD

• STEP 1

  Preheat the oven to 425˚F. Place the squash, apple, onion, ginger and garlic on the prepared pan and drizzle with olive oil. Season to salt and pepper and place in the oven to roast for 25 minutes.

• STEP 2

  Stir the baking sheet from the oven and transfer the apple, onion, ginger and garlic to the container of a high-speed blender. Return squash to the oven to roast for about 5-10 minutes more, or until very soft.

• STEP 4

  In a large saucepan, combine stock, coconut cream, seasonings, and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Can also add crushed ginger and garlic here instead of roasting on sheet pan.

• STEP 5

  Transfer roasted vegetables to sauce pan and season to taste. Blend until smooth with an immersion blender. Garnish mugs of soup with cinnamon.

Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker) - Peas And Crayons

Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker) - Peas And Crayons:

Vegetarian Lentil

Tortilla Soup

AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

YIELD 6 SERVINGS

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes!

Recipe yields approx, 6 cups of soup.

Ingredients

• 1 cup diced onion
• 1 tsp avocado oil or olive oil
• 1 bell pepper, diced
• 1 jalapeno pepper, diced
• 2.5 cups vegetable broth (or chicken broth)
• 1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste
• 1/2 cup salsa verde (or your favorite salsa!)
• 1 TBSP tomato paste
• 1 (15 oz) can black beans, drained + rinsed
• 1 (15 oz) can pinto  beans, drained + rinsed
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4-1/2 cup heavy cream* (optional - see notes)
• salt and pepper to taste

For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!

Pile on the toppings!

• crushed tortilla chips - my favorite!
• shredded cheddar  or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• fresh pico de gallo or salsa
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

Instructions

1. Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
2. First, chop your veggies and measure out the ingredients. 
3. Next add everything but the heavy cream your toppings.
4. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
5. Allow natural pressure release.
6. Stir in the cream, add all your favorite toppings, and enjoy!

SlOW COOKER INSTRUCTIONS:

1. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
2. Next add everything except the heavy cream and toppings.
3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
4. Swirl in the cream, add all your favorite toppings, and dive in!

Notes

* In place of the heavy cream, feel free to use half-and-half or cream cheese. Skipping the cream? No problem! This recipe can be made without it - let your tastebuds be your guide.

Feel free to adjust the consistency of the soup to your liking. The soup can be thinned with a little broth or tomato sauce if desired or thickened with extra cream or beans/veggies! If you add a lot of extra liquid, consider amping up the spices a smidge to compensate. You can also make this as mild or as spicy as you'd like. As written it's on the medium side. The type of salsa used, jalapeños, and cayenne pepper will control the heat factor.

Want it super chunky? Feel free to add extra beans and veggies! Simply amp up the seasoning as needed depending on how much extra goodies you add to the pot.

A NOTE ON SALT AND PEPPER :: I leave salting the dish to the end to prevent over-seasoning. Depending on the brand and type of broth, tomatoes, and beans that you use, the sodium content will vary. I usually don't add any salt until the end once I am able to taste the soup.

Pressure cooker recipes always leave out the details so here's a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 15 minutes cook time and 15 or so to release pressure. You won't need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all and switch to warm once it's done. So fabulous right? For the slow cooker, simply set a timer and you're good to go.

Nutrition facts below calculated before optional cream + toppings.

Nutrition Facts

Serving Size 1 cup

Amount Per Serving
Calories 269
% Daily Value
Total Fat 2 g		3%
Total Carbohydrates 45 g		15%
Protein 16 g		32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

'via Blog this'

Lentil Soup with Lemon and Garlic

3 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
1-2 carrots, sliced
4 garlic cloves, chopped (or use crushed garlic paste)
1 potato, peeled and diced
1 cup lentils, rinsed
4 cups vegetable stock
2 bay leaves
2 lemons
1/2 tsp of cayenne pepper (or more)
ground black pepper

1. Heat the oil in a large pan. Add the onion and cook for 5 minutes. Stir in the celery, carrots, potato, and half the garlic. Cook for a few minutes until beginning to soften.

2. Add the lentils and stock to the pan and bring to a boil. Reduce the heat, cover and simmer for 30 minutes.

3. Add the bay leaves, remaining garlic, and half the lemons (or just the juice) to the pan and cook the soup for another 10 minutes until the lentils and vegetables are tender. Remove the bay leaves. Squeeze the juice from the remaining lemons, then stir into the soup.

4. Pour the soup into a food processor, or use an immersion blender until smooth. stir in the cayenne pepper and season to taste.

Cream of Mushroom Soup

From "A Guy's Guide to Great Eating," by Don Mauer

1 TBLSP Olive Oil
1 pound mushrooms, coarsely chopped
1/4 tsp cayenne pepper
dash nutmeg
4 cups chicken stock
(1 tsp salt - I omit)
1 1/2 cups sour cream ( I used light)
2 TBLSP flour
2 TBLSP dry sherry or cognac
(chopped fresh parsley)

Saute mushrooms in olive oil until soft. Add cayenne and nutmeg.
Add 3 cups of broth, bring to boil then turn down to simmer for 1/2 hour.

While simmering, combine sour cream, flour and 1 cup stock with whisk.

After simmering complete, whisk cognac into soup, then add sour cream mixture and reheat, but do not boil.

Serve with parsley garnish.

Rosemary Potato Leek Soup

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1/4 tsp ground nutmeg

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes, rosemary, nutmeg, and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

7. Add salt and pepper to taste, or individually at the table.

Serves 4 – 6.
Adapted from The Great American Detox Diet Cookbook

Mom's Slow Cooker Lentil Soup

1 cup lentils, french ones, preferably
4 cups liquid, preferably vegetable broth
1 cup chopped onion
1 cup chopped celery
1 carrot, chopped
Black Pepper to taste
Dash cumin, whole or ground

Place all in slow cooker, cook at low for 10 hours.

Potato Leek Soup

Olive oil and/or butter
3 leeks
3 medium potatoes
Chicken or Vegetable stock
Salt and pepper

Peel the potatoes and cut into cubes. Wash the leeks very well (be sure to check inside the outer layers for the sand that you will inevitably find there) and slice the whites and the light green parts into thin slices. Saute the leeks and potatoes in olive oil for five minutes, then cover with vegetable broth and cook until potatoes are very tender, about five minutes. Salt and pepper to taste.

You can puree it, and if you like, toss in some cream to make vichyssoises.

Lentil Sausage Soup

Ingredients
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Zuppa Toscano (Tuscan Soup)

This is the recipe Todd Wilbur, the author came up with.

2 3/4 C chicken stock
1/4 C heavy cream
1 medium potato
2 C kale, chopped
1/2 pound spicy italian sausage
1/4 teapoon salt
1/4 teaspoon
red pepper flakes

Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick.

Meanwhile, combine the stock and cream in a saucepan over medium heat. Add the sausage to the soup.

Slice the unpeeled potato into 1/4 inch slices then quarter the slices and add to the soup. Add the kale.

Add the spices and let the soup simmer for about 2 hours. Stir occasionally.

Turn off heat and then add cream or half and half.

CHARLEY'S CHOWDER

CHARLEY'S CHOWDER
Recipe by Chef Larry
(Yield: 8 servings)

1/4 cup olive oil
3 medium garlic cloves, peeled and crushed
1 cup onion, finely diced
1/2 cup celery, finely diced
1/4 teaspoon basil
1/4 teaspoon oregano Pinch of thyme
8 to 10 whole plum tomatoes, peeled, seeded and chopped into 1/4-inch pieces
(or 2 cups stewed tomatoes, finely chopped, without the juice)
1 cup tomato sauce
6 cups clam juice
1 pound boneless pollack, cut into 1-inch cubes
2 tablespoons fresh parsley, chopped
Salt to taste

1. In a 4-quart soup pot, heat olive oil. Add garlic. When the garlic turns brown,
remove it quickly with a slotted spoon and discard. Reduce the heat.
2. Add celery, onions and spices to oil. Cook over medium heat for 5 minutes.
3. Add tomatoes and tomato sauce; simmer for 5 minutes.
4. Add clam juice and pollack. Cover and bring to a boil.
5. Remove cover and boil for 10 minutes longer. With a wire whisk, whip soup to break up fish into pea-sized flakes.
6. Reduce to a simmer and cook for 20 minutes.
7. Add parsley and salt to taste.

©1998-2003 C.A. Muer Corporation

Mulligatawney - Short Version

Uber quick Mulligatawney.

Use veggies of your choice, use regular Mulligatawney recipe for a guide.
Clear out the pantry:
Potatoes, onion, canned tomatoes, roasted red/yellow peppers, pistachios, cashews, etc

Clear out the freezer:
Green Beans, corn, peas, etc.

Clear out the veggie drawer:
Carrots, celery, parsnips, eggplant

Add chicken broth, veggie broth or water, and place into a pot or pressure cooker.

Add
1-3 TBSP Butter
1-3 TBSP Tikka Masala Paste
Chopped parsley if you have it.
Juice of a lemon if you have it.

Simmer or cook under pressure.

Mulligatawney -Long version

This is from Top Secret recipes with a few modifications (no sugar, canned tomatoes instead of sauce, less water).

Modifications for a pressure cooker. With a pressure cooker, this becomes an after work recipe. Cutting the veggies up while the pressure cooker is heating up and cooking for just 15 minutes on high is a quick dinner. Don't add the extra water!

6 cups chicken stock (or water, for vegetarians, or veggie boullion)
Extra water, depending upon how long you simmer - may take a few pints.
2 potatoes, peeled & sliced (or parsnips for lower carb dish)
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1 can diced tomatoes
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
1/2 teaspoon curry powder (hot or sweet)
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

h/t to Top Secret Recipes

4-6 servings.