Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Creamy Vegetable Soup

Just over 10 years ago, I was served an amazing vegetable soup with cornbread on my mission.  I asked the sister for the recipe, and she gave me instructions over the phone.  Finally this summer I felt that I was competent enough in the kitchen that I could try decoding my decade-old hurried scribbles.  This is the result.

My favorite part?  My husband, who doesn’t like beans, loves this soup, and I love that he enjoys eating something healthy. 🙂  (P.S. It’s even vegan!)

Ingredients

  • 2 15-ounce cans white beans
  • olive oil
  • water
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 6 cups vegetable broth
  • 1 15-ounce can diced tomatoes (not drained)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt & pepper
  • 1 cup green beans, chopped
  • 1 15-ounce can kidney beans
  • 1 cup or so of fresh chopped zucchini &/or yellow squash
  • 1 cup small pasta of choice (I use shells)
  • handful of spinach leaves

Directions

In a blender or food processor, puree the beans with enough oil and water to make a smooth paste.  Set aside.

In a large pot, saute onion in oil until translucent (or beginning to caramelize, if you hate onions like I do).  Add garlic, carrot, and celery, and saute a few minutes more.  Add broth, tomatoes, basil, oregano, salt and pepper to taste, and green beans.  Bring to a boil.  Toss in kidney beans, zucchini, and pasta.  Boil until pasta is al dente.  Reduce heat, add spinach leaves, and simmer until wilted.  Stir in white bean puree and simmer until heated through.

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Veggie Pot Pie

Ingredients

  • 1 tablespoon oil
  • 4 ounces mushrooms, chopped
  • 1 clove garlic, minced
  • 2 large carrots, diced
  • 1 potato, peeled and diced
  • 1 cup broccoli florets
  • 1/2 cup frozen peas
  • 1 1/2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon tarragon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 pie crust crusts (I use my basic flaky pie crust)

Directions

Preheat oven to 425 degrees F.

Heat oil in a large skillet or saucepan.   Cook mushrooms and garlic in oil for 3 to 5 minutes, stirring frequently.  Stir in carrots, potato, broccoli, frozen peas, and vegetable broth.   Bring to a boil, then turn heat down to a simmer.   Cook until vegetables are barely tender, about 5 minutes.   Season with spices.

In a small bowl, mix the cornstarch and 1/4 cup water until cornstarch is completely dissolved.   Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Roll out 1/2 of the dough to line a pie tin.   Pour the filling into the pastry lined dish.   Roll out remaining dough, arrange it over the filling, and seal and flute the edges.  Pierce top of pie a few times with a knife.

Bake in preheated oven for 30 minutes, or until the crust is golden brown.

Adapted from Veggie Pot Pie from AllRecipes.com.

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Madjadara

I do not like onions – do NOT like those stinky, vicious, little things!!  However, this dish, made for me by my friend Julia Parkinson, introduced me to caramelized onions.  And they are heavenly!

 

Ingredients

  • 1 (or 2) cups brown lentils, rinsed
  • 1 cup long grain rice, cooked
  • 5 cups water
  • 2 tsp – 1 Tbsp cumin
  • 1-2 Tbsp salt
  • 1-2 tsp pepper
  • 6 shakes Mrs. Dash
  •  1/4 cup oil
  • 2 large onions, cut into long slices, moon shaped*
  • Mrs. Dash, cumin, salt and pepper to taste

 

Directions

Bring lentils to a boil, and add salt.  When cooked, add rice, cumin, pepper, and Mrs. dash

Meanwhile, sauté the onions in the oil until brown (caramelized) with spices.  Put some of onions and onion oil into lentils when they are done, garnish the dish with remaining onions (the best part).  Eat warm or cold with plain yogurt.

*I’ve never figured out how she cut the onions into beautiful crescent shapes.  I just halve them (and maybe quarter them) and slice them.

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Black Beans and Rice

In an attempt to follow the financial advice to live on “beans and rice and rice and beans,” we’ve added this tasty little recipe to our repertoire.  We like to have it with a large side of steamed broccoli.

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chile powder
  • 2 roma tomatoes, chopped
  • 2 cups cooked or canned black beans, rinsed
  • 1 cup water
  • 3 tablespoons chopped parsley or cilantro
  • 4 cups cooked rice
  • Grated Mexican-style cheese, sour cream, or cilantro for garnish

Directions

In a large skillet heat oil over medium high heat.  Stir in garlic and cook for 1 minute.  Add spices, tomatoes, beans, and water and stir well.  Simmer mixture for 15-20 minutes or until it has thickened.   Serve hot over rice with various toppings.

Adapted from Beans and Rice by Cathy Lowe.

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Lentil Veggie Stew

I love this stew!  It’s a favorite of mine for a healthy, delicious, and satisfying meal.  And if you leave out the Swiss cheese, it’s great as a vegan dish, too!

 

Ingredients

1/4 cup oil

1 carrot, chopped

1/2 onion, chopped

1/2 teaspoon thyme

1/2 teaspoon marjoram

3 cups vegetable broth

1 cup dry lentils, rinsed

1 15-ounce can tomatoes, diced, stewed, or whatever

1 10-ounce box frozen chopped spinach, thawed*

1 tablespoon parsley

salt to taste

shredded Swiss cheese

 

Directions

In a large pot, saute carrot and onion in oil until onion is translucent.  Add thyme and marjoram and saute 1 minute more.  Add remaining ingredients, except cheese.  Cook, covered, for 45 minutes, or until lentils are tender.  Remove from heat.  Place 2 tablespoons of Swiss cheese in the bottom of each bowl, and top with hot stew.  Stir in the melty, cheesy goodness, and enjoy the deliciousness!

*When I’m fixing this for other people, I typically use 1/2 the box.

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Spinach and White Bean Soup with Pasta

I got this DE-licious recipe from my friend Becky Jensen, and then didn’t make it for at least THREE YEARS.  I was missing out for so long!

Ingredients

1 small onion, chopped

canola oil

2 cloves garlic, minced or pressed

1 bag or bunch of spinach

2 quarts of vegetable broth

2 15-ounce cans of cannellini beans

1-2 cups uncooked pasta of your choice

Directions

In a large pot, over medium-high heat, saute onion in oil until translucent and starting to turn golden brown.  Add garlic and cook one minute more.  Add spinach, and pour in just enough broth to cover most of the leaves.  Cook for 5 minutes, stirring occasionally.  Add beans and remaining broth, and simmer until heated through.  Add pasta of your choice, and cook according to package directions until al dente.  Serve warm, and top with parmesan cheese, if desired.

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Split Pea Soup

I love this soup!  It tastes so good, and is good for me!  I also love that it doesn’t require celery, since I rarely have that on hand. 🙂

I love to eat this with a chunk of garlic bread, or a thick slice of warm, buttered homemade bread.  Yum!

Ingredients

  • 1/2 cup chopped onion
  • 2 cloves garlic, minced or pressed
  • 1/8 cup canola oil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (or 1 1/2, if you prefer)
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 8 cups vegetable broth

Directions

In a pot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent and starting to brown.  Add the carrots, potatoes, split peas, and broth. Bring to a boil, then simmer uncovered for 40 minutes.  Cover, and continue to simmer for another 40 minutes, or until all the peas are soft.  Mash with a potato-masher to get an even “thick and chunky” consistency.  Taste for salt and pepper.  Serve hot.

From Parker’s Split Pea Soup by Ina Garten.

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Slow-Cooker Minestrone Soup

Have this healthy (and vegan!) soup warm and waiting for you when you get home!

Ingredients

4 cups vegetable broth

4 cups tomato juice

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

2 medium carrots, sliced (1 cup)

2 medium celery stalks, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

1 cup sliced mushrooms (or 1 can sliced, drained)

2 garlic cloves, minced or pressed

1 28-ounce can diced tomatoes (undrained)

1 15-ounce can kidney beans

1 1/2 cups uncooked shell pasta (any pasta is fine)

Directions

In 4-5 qt. slow cooker, mix all ingredients except for the pasta.  Cover and cook on low heat setting 7-8 hours (or until veggies are tender).

Stir in the pasta.  Cover and cook on high heat setting for 15-20 minutes or until the pasta is tender.  Serve and Enjoy!

From Slow-Cooker Minestrone Soup by SparkPeople user ELJONES.

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Spicy Tomato Soup to Warm You Up On a Cold Day

There are a couple of things I love about this soup.  First, its creaminess comes from the cannellini beans that get pureed in it, so it’s lower in fat and higher in protein than other creamy soups.  Second, it’s vegan (unless you want to add sour cream).  And third, it uses foods that I keep on hand, so I don’t need to go out and by any special ingredients for it.

Tyson and I love to make a meal of it with grilled colby jack cheese sandwiches with rosemary and garlic.  So yummy!

Ingredients

2 tablespoons butter
1/2 onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can (or two 15-ounce cans) tomatoes (crushed, diced, whatever)
3 cups vegetable broth
1 bay leaf
1 teaspoon rosemary
1/4 – 1/2 teaspoon red pepper flakes*
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Sour cream to stir in, if desired

Directions

In a large pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.  Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes.  Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Remove and discard the bay leaf, then puree the soup using an immersion blender.  Season with salt and pepper.

*Tyson likes the full 1/2 teaspoon of red pepper flakes, but I prefer 1/4 teaspoon, because I’m a wimp. 🙂

Adapted from Hearty Tomato Soup with Lemon and Rosemary by Giada De Laurentiis.

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