vegan soup recipe

Pantry Vegetable Soup

Pantry Vegetable Soup

Pantry Vegetable Soup

I’ve been using stuff up and not going to the grocery store for almost 3 months now. Sometimes it takes some creative thinking to put an interesting meal together. When in doubt I can always make a good pot of soup. Soup comes easy to me. I grew up with a Mom who really knew how to make great soup. Can’t make a pot of soup without remembering her. I wanted to make a vegetable soup today so I looked around to see what I had on hand and ended up with this. Started with the basics, onion, celery, carrots. Then I added home canned tomatoes and pinto beans. Threw in some dried zucchini and dried mushrooms, too. I had a little  broccoli in the freezer so I tossed that in as well. Some basil from the freezer, dried herbs and some other seasonings and it was good to go. Here is the recipe but this is the sort of soup that can be adjusted according to what you have around.

Pantry Vegetable Soup 

2 T. oil

1 onion, chopped

3 carrots, peeled and sliced

2 ribs celery, sliced

1 c. chopped cabbage

3 cloves minced garlic

1 pint jar canned tomatoes- or a 14.5 oz. can

6 c. water

1 can pinto beans, rinsed and drained- I used a p[int jar of home canned beans

1/2 c. dried mushrooms

1/2 c. sliced dried zucchini

2 T. vegetable soup base – I use home made-

1 c. chopped broccoli

salt and pepper to taste

hot sauce to taste

dried and frozen herbs to taste- I used Tuscan seasoning and a frozen cube of basil with olive oil.

Heat oil in soup pot and add the onion, cooking until golden. Add remaining ingredients, except the herbs, and cook, covered, until veggies are tender and dried veggies are re-hydrated. This will take about 30 minutes. Add herbs and let simmer 10 minutes longer. Adjust seasonings and serve. Serves 4-6.

Peanut Soup

Peanut Soup

Peanut Soup

I taught a vegetarian cooking class yesterday at the Nature Center for the University of Mount Union. One of the dishes we had was a peanut soup. Rich and flavorful it was a big hit with the students. I think you will like it, too. A different way to eat peanut butter for a lot of us. You could use almond butter or cashew butter instead of the peanut butter, if you like.

Peanut Soup

2 c. chopped onions

1 T. oil

cayenne pepper to taste

1 t. grated fresh ginger

1 c. chopped carrots

1 c. chopped sweet potatoes

1 c. chopped white potatoes

5 c. vegetable stock or water

1 c. tomato sauce

1 c. smooth peanut butter

1 c. chopped green onions

Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Warm gently and serve with green onions on top. Serves 6-8.