soup

Vegetable Soup in Under an Hour

~ lisaandfrancescook ~ Leave a comment

It’s starting to look like autumn around here. The days are already shorter and some of the trees have begun losing their leaves. So while we still have warm days, my thoughts for dinner are turning back to hot soup to go with fresh bread. This Vegetable Soup in Under an Hour is delicious, nutritious and fast to make. The recipe does not require exact measurements and you can have homemade soup on the table in under an hour.

My husband and I eat soup of all kinds throughout the year. And many are hearty enough to be a meal in itself with some good bread and occasionally a salad. This may sound strange, but when I have a pot of soup on the stove, I feel a measure of calm even in this troubled world we are experiencing. A pot of delicious soup means safety. And the act of preparing it, chopping the vegetables is a form of meditation for me.

While we eat almost all of our meals at home, I don’t always do a lot of planning ahead of time. However, I still want something healthy and delicious even if we have been out all day. So when I came across this soup on YouTube, I thought I would give it a try with a few of my own tweaks, of course. It came together quickly and my husband’s comment when he tried it was “Wow, I could die happy.” Okay, a bit of an exaggeration, but he tends towards the dramatic at times.

Vegetable Soup in Under an Hour can be doubled or tripled if you either have a bigger family or like having left-overs. There is no fancy knife-work necessary because everything will be pureed with an immersion blender. No need to weigh ingredients and you can use canned chickpeas and vegetable stock, although I prefer to make my own. There is nothing fussy here. And while the soup tastes rich and creamy, it’s actually low in calories and very healthy so enjoy it guilt-free!

There are lots of delicious soup recipes on my blog, both hot and cold. And now here is one more. Try it soon.

RECIPE

Yield: 3 to 4 generous servings

INGREDIENTS

2 Tablespoons of a neutral oil (I used Avocado)

1 crown of broccoli cut into smallish florets

1 onion or 1 large leek, coarsely chopped

1 large carrot, peeled and diced

3 large cloves of garlic, chopped

1 large Bell pepper, cut into large dice

1 large stalk of celery, coarsely chopped

1 Quart of vegetable stock

200g of cooked chickpeas, rinsed and drained (about 1.5 cups)

1/2 teaspoon paprika

Salt to taste (It will depend on both your preference as well as whether you used a salted stock.)

Freshly cracked black pepper, to taste

1 large Bay Leaf

1 teaspoon each: dried oregano, basil and thyme

A large handful of chopped fresh parsley or cilantro or a mix

About 100ml of full-fat coconut milk or non-dairy cream

For the Garnish

1/3 cup of cooked chickpeas, rinsed, drained and patted dry

1 Tablespoon of neutral oil

2 Tablespoons chopped fresh parsley or cilantro

Either: Some chili flakes or Aleppo pepper and Sumac (I went with Aleppo pepper and Sumac)

DIRECTIONS

In a 5 quart soup pot (or larger) add the 2 Tablespoons of oil and heat until shimmering over medium high heat.

Add the onions and sauté for about 5 to 7 minutes or until softened but barely beginning to brown.

Then add the carrot, celery, Bell Pepper, garlic and 1.5 teaspoons of salt. Continue cooking until the vegetables have all softened but not browned.

Mix through the chickpeas, broccoli florets, dried herbs and spices. Add the vegetable stock. It should just about cover the vegetables. If necessary, add a little water just to cover. Bring everything to a boil and simmer covered for 15 minutes.

While the soup is cooking away, add 1 Tablespoon of oil to a small skillet, preferably non-stick. When the oil is hot, add the chickpeas and seasoning and sauté until lightly browned. SEt this aside for the garnish.

When the soup has finished cooking, use an immersion blender to puree everything. I like a bit of texture but how smooth you make it is up to you. Then add the coconut milk or non-dairy cream along with a handful of chopped parsley or cilantro. Puree for another minute. THAT’S IT! You now have soup! Serve garnished with some of the seasoned chickpeas and a scattering of chopped fresh herbs. Don’t forget the bread.

Vegetarian Borscht

~ lisaandfrancescook ~ Leave a comment

Growing up we ate three cold soups in the summertime: my mother’s wonderful gazpacho, schav, and borscht, both of which came in a jar from Manischewitz and are loved by Ashkenazi Jews. If my mother was being a bit fancy, she would blend the borscht and sour cream in a blender, reserving a few borscht matchsticks for garnish. The soup became a gorgeous deep pink and we couldn’t wait to take a spoonful.

The borscht and schav would be served on hot summer nights with a generous dollop of sour cream and slices of dark rye bread. This Vegetarian Borscht is perfect for lighter summer meals and can be eaten as a first course or a light main dish. If you choose to use a non-dairy sour cream or yogurt the dish is vegan and pareve.

You can, of course, serve this version of borscht hot as well, which I did the day I made it. I still served it with a dollop of our homemade yogurt, some dill and my breadsticks. It was a huge hit with my husband.

This borscht is made from beets and as anyone who follows my blog knows, I LOVE beets in all of its many forms. “Beetroots are a good source of nutrients, fiber, and many plant compounds. The health benefits of this vegetable include improved heart health, the ability to reduce blood pressure, and enhanced exercise capacity.” While beets come in varying colors and varieties, red beets are the best in this recipe. The resulting color of the soup is a rich, deep garnet that simply invites you to dig in.

This Vegetarian Borscht is a perfect summer soup, but there are also heartier winter versions which are only served hot and generally have a meat base. Borscht’s origins are from Ukraine, Russia and Poland where beets were plentiful and where the root vegetables used could be stored for the winter when fresh vegetables were scarce. It is generally described as a sour soup, although Jews from Poland often added a bit of sugar along with the lemon juice for a sweet and sour finish. And since that is where my mother’s family was from, I have added sugar to this version.

If you are looking for an easy, inexpensive and delicious summer soup, you cannot go wrong with this Vegetarian Borscht. The recipe began from Serious Eats, but the tweaks, short-cuts and suggestions are mine. The short-cuts will make this soup come together even more quickly. And don’t get bogged down in exact amounts. A little more cabbage, onions, beets and/or carrots will not spoil the soup.

Serve it with a dollop of sour cream, thick yogurt or unsweetened creme fraiche, dairy or non-dairy.

RECIPE

Yield: 6 to 8 servings

Ingredients

2 medium to large raw beets (beetroot), scrubbed and cut into matchsticks (you can reserve a small piece to grate into the soup at the end, although I didn’t)

2 large carrots, peeled and cut into matchsticks OR use an 8 to 10 oz. bag of pre-cut matchstick carrots

1 pound white cabbage (It’s really light green, but called “white.” Go figure!), cut thinly into shreds (Sometimes you can find shredded cabbage in the produce isle. If you own a mandoline, it takes seconds to finely shred a cabbage, especially if someone else, like my husband, does it for you. It also made fast work of match-sticking the beets)

2 tablespoons olive or avocado oil

8 cups (2 quarts or liters) vegetable stock (I make my own because I don’t happen to like commercial vegetable stock and it is so easy, but feel free to use it if there is brand that you like.)

Juice of 1 to 2 lemons

1 Tablespoon granulated sugar or more to taste (Optional)

Kosher Salt to taste (How much you use will depend on the stock. If you are using a commercial, salted stock, you will use less than an unsalted stock. Remember, to start with a smaller amount, in any case. You can always add salt but it is almost impossible to reduce the amount once added to the dish.)

Coarsely ground black pepper (This is personal preference. Start with 1/4 teaspoon and add more if you like.)

Sour cream, thick plain yogurt or unsweetened creme fraiche (dairy or non-dairy alternatives)

Finely chopped dill, parsley or chives (optional, for garnish)

Directions

Sauté onions, carrots, and beets over medium heat in the olive oil with a a teaspoon of salt in a large soup pot. Stir and turn over the vegetables occasionally for even cooking.

In the meantime, bring the vegetable stock to a boil. When the vegetables have softened (10 to 12 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. Because my onions seemed to be particularly strong, I actually simmered the soup longer.

(The borscht can be served this way or you could take about half of the soup and blend it until smooth in the blender or using an immersion blender for a thicker, creamier final product. This can be done with added sour cream or yogurt or without. The color will either be a deep garnet or a beautiful pink. I blended it without the yogurt when I served it hot.)

Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Since I used an unsalted vegetable stock, I found that I needed a fair amount of salt. For what ended up being a 6 quart pot of soup, I added 1 Tablespoon of Diamond Kosher salt. If you are using table salt or Morton’s kosher salt you could use less. I also found that I needed to pump up the sour by adding some apple cider vinegar to the lemon juice. And to get that exact right balance of sweet to sour, I added a few teaspoons of granulated sugar. In addition to personal preference, some beets are just sweeter than others and some onions are stronger. So taste and don’t be afraid to make some adjustments.

Serve with freshly ground black pepper, a dollop of sour cream or yogurt, and chopped dill, chives or parsley, if desired.

NOTE:

Since it is highly unlikely that there were fresh lemons available in the winter in the Pale of Settlement, my guess is that sour salt or apple cider vinegar was used to produce the subtle sour taste. I use it in my Sweet and Sour Cabbage Soup.

White Bean Potato Leek Soup

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White Bean Potato Leek Soup, oh my! Now that we are firmly into winter, this cozy, comforting, creamy soup is just what is needed to chase away the chilly blues. Redolent with winter flavors from garlic, leek, rosemary, sage and thyme and loaded with rich protein from the cannellini beans, this soup will be a welcome addition to your soup repertoire.

There is nothing fancy or difficult here and it’s the kind of soup that just gets better each day, so make a big batch and enjoy it all week. I have added baby spinach to mine for color, nutrients and flavor, but Lacinato (Dino) Kale or chard would also be nice additions.

While you can absolutely use a quality canned bean, rinsed and drained, I like to cook my beans. That way I get to add to the depths of flavors since each element is seasoned first before adding it to the soup pot. The soup will be delicious either way, but I do encourage you to try cooking your own beans. You will notice the difference.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I came across the original recipe on Rainbow Plant Life, a vegan blog that I follow. While I don’t always agree with her flavorings, the author has great ideas and methods for improving your vegan options. As an experienced cook, I don’t require following her recipes slavishly, but she does make vegan cooking accessible to those who are new to it. I did make a few changes to the original recipe.

Serve this one-pot meal (unless you cook your own beans) with a good bread, preferably fresh from the oven, and a simple green salad. And don’t forget a nice glass of wine or cider! A little bit of heaven on a cold winter eve.

Recipe

Yield: About 6 servings

Ingredients

3 Tablespoons buttery EVOO

4.5 cups cooked cannellini beans (you could use Great Northern or some other creamy white bean)

3 large leeks, white and light green parts, well-cleaned and thinly sliced

4 cloves of garlic, minced

1 pound+ (about 4) golden or red potatoes, peeled and cut into approx. 1-inch cubes

1 large stem each: fresh rosemary, sage and thyme, tied with kitchen twine in a bouquet

2 or 3 bay leaves

6 cups vegetable or chicken broth

kosher salt and freshly cracked black pepper to taste

2 handfuls of coarsely chopped bay spinach, stems removed

For Serving

About 1 cup of chopped fresh herbs (I used parsley, sage, rosemary, thyme and dill but any combination of these would be good)

1 Tablespoon EVOO

Pinch of salt

Directions

NOTE:

If cooking your own beans, this can be done up to a couple of days ahead. Soak the beans overnight. Then rinse and drain the beans. Place them in a pot large enough to hold them and enough water to cover them by about 2-inches. Add some aromatics like thyme and rosemary and add a teaspoon or two of a garlic EVOO. Bring to a boil, skimming off any scum that forms at the top. Then cover the pot, reduce the heat to a simmer and cook for 90 minutes. Remove from the heat. These can be refrigerated if you don’t plan on using them immediately. The liquid can be used in soup wherever stock or water is called for. It will make the soup creamier just as pasta water added to sauces do.

In a 6 quart stockpot or Dutch oven, heat the 3 Tablespoons of EVOO. Add the sliced leeks and 1 teaspoon of salt. Sauté on medium heat for about 5 minutes or until the leeks soften and just begin to brown.

After the 5 minutes, add the chopped garlic and potatoes. Stir through and cook for another 3 minutes. Then add all of the remaining soup ingredients. Give a good stir and bring to a boil. If there is any scum, you should skim it. Then cover the pot, reduce the heat to a simmer and cook for 1 hour, stirring occasionally.

At the end of the hour, remove the bouquet of herbs. Using an immersion blender, blend the soup only part-way. You want the soup to be creamy but still to have some visible vegetable chunks. Check your seasonings and add salt and pepper as desired. Add the chopped spinach and cook for another couple of minutes on a low heat or until the spinach is just wilted.

When you are ready to serve, very lightly sauté the fresh chopped herbs in the EVOO. The colors should still be vibrant. This will take no more than about 1 minute – just enough to soften the herbs and meld the flavors. You can add a pinch of salt if you like. Ladle the soup into bowls and add some of the fresh herbs to the top. Now enjoy!

Everything But the Kitchen Sink Vegetable Soup

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My Everything But the Kitchen Sink Vegetable Soup is a one-pot wonder, that only improves with reheating. When it comes to food, nothing makes me happier than a big pot of soup on my stove and fresh bread in the oven. It spells comfort, security and deliciousness. In a world that has seemingly gone crazy, I think that many of us could do with some of that.

While I will tell you how this version was made, it will easily adapt to what you have on hand or that is easy to find in your local market. Don’t let a big pot put you off. This soup freezes well and keeps in the fridge for at least 5 days. I often don’t ever get to refrigerate it. I just heat it through in the morning and the evening and always have a delicious and healthy lunch or afternoon snack ready to eat.

Because my husband and I often eat soup and delicious fresh bread as a dinner, I always try to be cognizant of the protein content. The Everything But the Kitchen Sink Vegetable Soup gets its protein from the two types of beans that I use as well as the vegan sausage that I add. While I did not use a high protein (lentil) pasta this time, that would also raise the protein level. If eating a vegetarian or vegan meal isn’t important to you, feel free to add any kind of sausage that you happen to like, but do cook it first.

There is nothing difficult about making this soup and I happen to find chopping veggies a very Zen experience. If you don’t, many grocery stores sell pre-chopped veggies in their produce sections. But doing it yourself is cheaper as well as there being less chance of contamination. If you are really short of time, you can used drained and rinsed canned beans, but cooking beans from dried is so much better. This soup is perfect to make the night before you intend on serving it and on a slow weekend. The prep time is well under an hour and then it just simmers while you go do whatever you want.

Don’t be scared off by the length of the ingredients or directions. I just try to give you alternatives and to walk you through the process so that ANYONE could make this.

The version below has an Italian Minestrone-ish flavor profile and I used a vegan Italian sausage. However, by switching up the herbs and sausage, if used, you can instantly change it to be more Cajun or Middle Eastern or South Asian. And if you are not into pasta (who isn’t into pasta?!) you could use farro, barley, wheat berries, rice etc. The cook times for the grains will change somewhat but they all work.

Now because I am not dogmatic about veganism, I will admit that I like to add parmesan rinds to my soups. It is not in the ingredients list, but if you are not bothered by using this ingredient, I recommend adding along with the beans. If you do not wish to add the cheese rinds or if you don’t have any on hand, I would suggest adding a 3-inch strip of lemon zest to the pot with the beans.

Serve this with any good bread. If you have the time and inclination, make my breadsticks. Other than a nice glass of red wine, you are set. Enjoy!

Recipe

Yield: About 8 to 10 servings

Ingredients

2 to 3 Tablespoons of a buttery EVOO or Avocado oil

1.5 cups of dried beans soaked for at least 5 hours or overnight (I used a combination of cannellini and cranberry beans but navy or Great Northern or any runner bean would work.)

1 large or two smaller leeks (About 2 cups) white and light green parts, thinly sliced (You can use onion or shallots or a combination.)

5 to 6 cloves of garlic, peeled and finely chopped

3 large carrots, peeled and cut into a large dice

3 to 4 smallish potatoes, peeled and cut into a large dice (Yukon Gold or Red Bliss Potatoes are great here.)

2 medium zucchini, cut into half moons about 1/2-inch thick

About 2 cups of fresh green beans (preferably French Haricots Verts because they hold up better, but any crisp green bean will work) trimmed and cut into approx. 3-inch pieces

1/2 cup small pasta of choice (I used a tubetti but a small shell, macaroni or orecchiette etc. would work.)

28 ounce can of Italian plum tomatoes

2 Tablespoons tomato paste

1.5 teaspoons kosher salt and freshly cracked black pepper or to taste

2 rounded teaspoons dried Oregano, rubbed between your fingers

1 rounded teaspoon dried Basil

1.5 teaspoons dried Parsley or 1 Tablespoon of fresh, chopped flat-leaf parsley

1 or 2 bay laurel leaves

3-inch strip of lemon zest

1 bunch of Dino (Lacinato) Kale, stems removed and coarsely chopped (Baby spinach or chard would work as well)

4 cups vegetable stock

8 cups water or more, as needed

Vegan Italian Sausage (Optional, but recommended) (I like Field Roast brand – a 4-pack is 13 ounces, but there are other brands out there that are also good.)

Directions

Drain and rinse the beans well

In a 6 quart or larger stock pot or Dutch oven with a tight lid, heat the oil. Add the sliced leeks and sauté over medium heat for about 8 minutes or until just beginning to turn golden. Add the garlic and sauté for one minute more.

Add the carrots and potatoes and mix through. Cook for about 3 more minutes or until they just begin to soften. Add the tomato paste and canned tomatoes. If you are using whole tomatoes, break them up with a wooden spoon or your hands (BEFORE adding to the pot!).

Add the drained beans and give everything a good stir. Add the vegetable stock and water and bring the pot to a boil. Some scum from the beans will likely rise to the top. Just spoon most of it off and throw it away. Add the herbs, lemon zest, salt and pepper. Once you have done this, cover the pot, reduce the heat to a simmer and cook for about 2 hours.

A trick I learned from watching Sohla El-Waylly is to place the dried pasta in a bowl and just barely cover it with the hot soup liquid. Allow the pasta to sit in this liquid for about 30 minutes before adding it to the pot. This seems to prevent the pasta from swelling to ridiculous heights and retains more of the texture and pasta integrity.

After the soup has cooked for at least 2 hours (although 3 or even 4 hours is fine on a low light, if this fits in better with your schedule.) then add all of the other ingredients. Cover the pot and cook on simmer for at least 30 minutes. If you are not planning on serving the soup the same day, cover the pot and just bring it back to a boil after adding the remaining ingredients. Then turn off the heat. The next day, slowly bring the soup to a simmer. If I’m at home all day, I sometimes keep the soup on a very low light all day.

Mulligatawny Soup

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Mulligatawny Soup is a comforting and familiar chicken and rice soup, but with a twist. Created during the Raj to suit the tastes of the English overlords, Mulligatawny took ingredients that every Englishman would recognize but kicked it up a notch Indian seasonings. So while not an authentic Indian soup, it has become forever linked with Indian cuisine.

As people who follow my blog know, my husband and I are living in temporary digs while our apartment is being renovated. So, of course, every time I go to cook or bake something I realize that some ingredient is back at our old place. But as this should be the worst problem that I ever have to face, I make do. In this case, I had all of the ingredients for the soup, but I didn’t have any ajwain on hand for our naan.

I have never been a meat and potatoes person and my favorite meal is invariably a delicious soup with good bread. After 39 years of marriage, my husband has come around to my way of thinking. and while there are a few soups that I make on repeat, I thought it would be nice to have something a little different. For some reason, Mulligatawny Soup came to mind – a soup I actually had never made.

As is my habit, I started looking at recipes on the internet since all of my cookbooks are packed away. I generally look at anywhere from 3 to 5 different versions of something before I decide to try and make it. Then I pick and choose what I like best from each. In this case, my base recipe came from a blog called Craving Tasty. I wasn’t familiar with it but the comments were very positive. Of course, I then proceeded to make some tweaks.

The soup came together in less than an hour and my husband and I thoroughly enjoyed it. I think you will too. This recipe makes about 4 servings, but I see no reason why it couldn’t be doubled if you are feeding a crowd. And if you prefer your food more fiery, adjust the proportions of mild vs. hot curry powder – or just use all hot.

All it needed to make a meal was some naan (store-bought) and a few salads and dips that I had leftover from Shabbat. I’ve always though that Middle Eastern and South Asian food went well together. Give it a try the next time you are looking for some comfort but a bit more.

Recipe

Yield: 4 servings as a main course

Ingredients

4 Tablespoons of unsalted butter, ghee, coconut oil or other neutral oil or a combination

1.25 pounds boneless, skinless chicken thighs, well trimmed and diced

1/3 cup raw but rinsed and drained Basmati rice

1 cup thinly sliced leeks (white and light green parts only) Be sure to really rinse the leeks well!

2 medium carrots, peeled and diced

2 stalks celery, diced

1 medium Granny Smith apple with the peel, but cut into small dice

1 large bay leaf

2.5 teaspoons mild curry powder

1.5 teaspoons hot curry powder

1.5 teaspoons kosher salt

cracked black pepper to taste

2 Tablespoon all-purpose flour

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon dried thyme

4 cups unsalted chicken broth or stock

2 cups water

one can (approx. 13.5 ounces) of full-fat coconut milk (I only used the thick cream that rose to the top) You could also use either about 1 cup of a plant-based heavy cream or dairy half & half.

Directions

Melt your butter or oil in a 5-quart pot (preferably one with a heavy bottom.) Add the leeks, carrots and celery and sauté for about 8 minutes or until softened.

Once the vegetables have softened add in the curry powder, bay leaf, flour and salt and stir through until the spices bloom and you have cooked off the raw flour. This should only take about 3 minutes.

Next, add in the chicken, rice, apple, chicken stock and water. Bring to a boil. Then cover the pot, reduce the heat to a simmer and cook, stirring occasionally for 15 to 20 minutes or until the rice and chicken are cooked through.

Add in the thyme, nutmeg, pepper and coconut milk or cream, stir everything through and simmer for another five minutes. Garnish with chopped fresh cilantro and enjoy!

Mitzapuny Soup

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Mitzapuny Soup is unpretentious comfort in a bowl. It fills the stomach and satisfies the soul. There won’t be any beauty awards given for Mitzapuny Soup. But if you are looking for something that is easy to make and will ward off any damp or chill, then look no further. I came across it in my Jewish Holiday Cookbook by Gloria Kaufer Greene. It’s a wonderful cookbook with great recipes and stories. While out of print, it is available online if you look for it. I have made a few adjustments to her recipe. But don’t I always?!

The name comes from the Yiddish word martzpunis, which over the years has come to mean something special or extraordinary. Origins of words and how they morph over time is an interesting topic for a doctoral thesis and martzapunis would be right up there. Apparently, it was the name of some exotic fruit, which of course would be rather extraordinary in some shtetl in the Pale of Settlement. I can’t even find it on Google!

This meaty, split pea, bean and barley soup uses ingredients that would have mostly been available in the dead of winter. And if meat was scarce and your purse was almost empty, the frugal housewives made Mitzapuny with beef bones that the butcher would give you for nothing or just a kopeck or two. Try finding soup bones today that don’t cost as much as actual meat!

While you could make this soup completely meatless, you would really need to up the ante with the onions, salt and pepper. I would also probably add a turnip in addition to the carrots and celery and would cook this in a vegetable stock instead of plain water.

However you choose to make this soup, now that winter has settled in for the next several months in most of the Northern Hemisphere, make a big pot soon. Serve it with your favorite bread or rolls and gather in your friends and family for a big bowl of old-fashioned comfort food. And give everyone a good laugh while you are at it when you tell them the name.

I served our Mitzapuny with a dark pumpernickel that I baked earlier in the day.

Recipe

Yield: 8 to 10 servings

Ingredients

12 cups of water (You could use part beef or vegetable broth, although it was unlikely that would have been how my grandmother made it.)

2 to 3 pounds of soup meat (I like beef shank or short ribs, but my grandmother might have used deckel or flanken, trimmed of most visible fat. The bones in the shank and short ribs add flavor and in the case of the shank – marrow.)

1 large onion, peeled and coarsely chopped

4 to 5 large, fat carrots, peeled and cut into 1/2-inch chunks or rounds

2 celery stalks, thinly sliced

1.5 cups of green split peas, sorted

1 cup dried lima beans, sorted (baby lima beans, regular or Christmas Lima Beans, which is what I had on hand)

1/2 cup hulled barley (you could use pearled barley but it is not as nutritious nor as flavorful IMHO

Kosher salt to taste (you can always add more but you can’t remove it!) How much you use will also depend on whether you: salted your beef (or bought kosher meat) and if you used salted broth or stock vs. plain water

Freshly cracked black pepper

Directions

If you did not buy Kosher meat, I highly recommend that you liberally salt the meat you did purchase overnight in the fridge, covered or in a plastic bag. This not only keeps in the flavor of the meat but will prevent it from drying out.

Heat the oven to 425 degrees F. Place your beef shank or other meat, meat side up on a foil covered pan. Sprinkle with fresh-cracked black pepper. There is no need to add salt if you salted your meat overnight or if you are using kosher meat. Roast for 15 minutes. Then turn the meat over and roast for 12 more minutes. Turn them on their side and roast for about 8 to 10 more minutes or until well-browned. Set aside.

You can brown the meat in the pot instead of in the oven. However, I find this a tedious process and one that invariably spatters grease all over my stove. I also find that when I brown the meat in the oven, I really don’t have to skim the soup liquid – another tedious process. And almost all of the excess fat remains on the foil which I simply discard, instead of either having to clean the pot in between or later skim off.

Place the lovely, roasted meat into the bottom of a large, heavy-bottomed pot (6 or 7 quart enameled cast iron is best.) Rinse very well the split peas, beans and barley. Then add them and all of the remaining ingredients into the pot with the meat.

Cover everything in the pot with your liquid of choice. You want the liquid to be about 2-inches above the other ingredients.

Bring the liquid to a boil, then cover the pot and reduce the heat to a simmer. Cook for 3 hours, checking occasionally to make sure that your liquid hasn’t all evaporated. You can add additional liquid to keep things from drying out. By this time, the split peas have become mush and the beans, barley and meat are tender.

The soup should be thick and will continue to thicken as it sits. The barley will add a creamy thickness to the soup. Exactly how thick you like your soup is between you and you.

If you made the soup ahead and are reheating it, you will likely need to add some additional liquid. This soup does freeze well so don’t be afraid to make a big batch. Winter has only just begun!

Vegan White Bean Chorizo Soup

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As soon as the weather turns chilly, I love to make White Bean Soup with Pesto and Chorizo. However, increasingly I find myself making vegan dishes with meat only for Shabbat. I do this for our health (and my heart health is amazing according to my recent check-up!), the planet, and because they can be very delicious and satisfying. Also, there have been huge strides in plant-based meat substitutes. I will not use any vegan meat substitutes unless they pass muster with my husband – a former big meat eater.

So when I recently found a plant-based chorizo in my grocery store, I got pretty excited. I wanted to see if with a few changes I could make a delicious version that was vegan. Vegan White Bean Chorizo Soup is wonderful. While I don’t deny that vegan chorizo lacks that oily spiciness associated with meat-based chorizo, in a dish like this it was great. And they absolutely nailed the spices. So I simply used a flavorful and high-quality olive oil to give the dish that oily punch.

Now I happen to love to cook up my own beans. And when I do, nothing is wasted, since I use the cooking liquid in place of or in addition to a good vegetable or chicken stock. An absolute favorite white bean is the cannellini bean. It always cooks up to be meaty and tender and is readily available. However, you could use a navy or Great Northern bean instead. And while not a white bean, a borlotti or cranberry bean would also be delicious here. And, yes, canned beans work well here too, especially if you are short on time.

Since neither my husband nor I enjoy spicy/hot foods, I am always careful to pay close attention to what I add to a dish to achieve the fullest flavor. I like well-seasoned (not overly salted, though) foods with just a good under-tone of spice. And especially when I am preparing vegan dishes, I want the maximum flavor that I can get so that you never miss the meat.

In addition to an improvement in plant-based meat substitutes, non-grain-based pastas have improved. I used to find them rather gummy and mushy. Recently, however, we have started using red lentil pasta. Now, I would never stop eating wheat-based pastas, but sometimes and in certain dishes, this is a really nice alternative. And it is an inexpensive way to get a good hit of protein and fiber. This has become a go-to “pig-out” comfort food since I can eat as much as I want without any heavy feeling afterwards. And while I did not make a scientific study of this – I have seen zero weight gain when I do this.

But I digress. This simple, hearty soup is a one-pot wonder of a complete meal. But if you wish to make the dinner a bit more special, enjoy it with a nice glass of red wine and a good crusty bread or focaccia. If you have the time and feel so inclined, a crisp green salad would go well too, although it honestly isn’t needed. Vegan White Bean Chorizo Soup makes great left-overs so don’t hesitate to make a big pot.

Recipe

Yield: 4-6 generous servings

Ingredients

3 Tablespoons EVOO

1 large onion, chopped

3/4 cup chopped fresh fennel or celery

4 large cloves of garlic, chopped

1 bunch flat-leaf parsley, chopped

1 15 ounce can diced tomatoes, preferably fire-roasted

2 Tablespoons tomato paste

1 tablespoon dried oregano

3 – 15 oz. cans cooked white beans like Cannellini OR 5-6 cups cooked white beans

4 cups Vegetable Stock, preferably unsalted and/or the cooking liquid from your beans (If you are only using the cooking liquid from the beans, add 2 vegan bouillon cubes of the flavor of your choice when you add the liquid and some additional water)

1 teaspoon (or to taste) Kosher salt and about 25 cracks of fresh ground black pepper

1/2 cup broken up uncooked thin red lentil spaghetti

6 ounces (or more to taste) good quality vegan pesto (look for one where basil is the first ingredient and where it uses olive oil and preferably has pine nuts or walnuts)

10 ounces crumbled vegan chorizo (Cook according to package instructions)

If you are into plant-based cheese, you can garnish with some freshly grated “parmesan” or a drizzle of a good olive oil

Directions

In a 6 quart stock pot or Dutch oven, heat 3 Tablespoons of EVOO. Add the onion, fennel or celery, garlic and parsley and cook for 2-3 minutes or until the onion has softened.

Add the canned tomatoes, tomato paste and oregano and continue cooking for another 6 or 7 minutes.

Add 2 cups of the cooked beans and one cup of the stock or bean cooking liquid. Then season with 1 teaspoon salt and 1/4 teaspoon or to taste of black pepper. Cover and simmer for 10-15 minutes.

If you are using an immersion blender, you can blend the mixture, with the heat turned off, immediately. You want it mostly smooth but don’t go crazy if there are some bigger bits. If you are using a blender or food processor, you must let the mixture cool down or you will have a mess. This will also need to be done in batches. See how much easier it is with an immersion blender?!

Add the remaining beans and the rest of the stock. Season with salt and pepper, if necessary and add the pasta. Stir. Cook the pasta for about 8 to 10 minutes in the pot of soup.

Add the chorizo and the pesto. Stir through. The soup should be thick, but still soup.

Serve with a dollop of pesto and a good glug of a flavorful EVOO or vegan grated cheese. Leftovers will keep and they will thicken some. It’s up to you if you want to thin it out with some additional stock. I LIKE thick soup.

Spring Greens Soup

~ lisaandfrancescook ~ 1 Comment

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During the pandemic, when we were all stuck inside, afraid to venture out, I became obsessed with YouTube vlogs. As an armchair traveler, I chose vlogs where I could “wander” in the open air, listening to the sounds of nature, while watching the seasons change. I was especially drawn to three vlogs that showed life in the mountains of Ukraine as well as one in Azerbaijan. In each of these, people live small but rich lives largely off of land they farm.

My husband could always tell where I was wandering by the sounds emanating from my computer. Roosters crowing meant Azerbaijan. Rushing water was a particular place in Ukraine. The call of the muezzin was Turkey.

Unlike in much of the US, their food was seasonal and often foraged – wild berries, mushrooms, edible flowers etc. or grown by them. Recently, I have watched soups being made from foraged spring greens. My grandmothers would have recognized these soups as a version of green borscht that we called schav. Served without meat – not because they were vegetarians, but because they were poor. It was usually made from sorrel and served cold, perhaps with a dollop of sour cream on top. But the versions I watched here were served hot. While they contained meat – usually pork – they can be made vegetarian, which is what I have done here.

There is no one recipe for this soup and I didn’t use one. But Spring Greens Soup is a fresh, simple soup that is a hopeful harbinger of spring. Depending on where you live in the world, you will have access to different greens so your version will be slightly different than mine. I have yet to find sorrel in any of my markets. However, I was able to find beautiful dandelion greens which will give me that slight almost acidic bitterness that I crave. I have mixed them with collard greens and lacinato (dino) kale, fresh leeks and lots of dill. And because I eat in color and wanted to round out the flavors of the soup and to add a bit of bulk, I have also added carrots and potatoes.

This is not a recipe to slavishly follow. It is a guide. You almost certainly have different greens available or may wish for more carrots or potatoes. Perhaps you don’t have any nice leeks, but beautiful onions instead. Whatever ingredients that you use, though, don’t make Spring Greens Soup to be more than it is – a delicious sign of hope in a rather dismal time. That is more than enough for me.

While I eat very little meat, I do prefer chicken stock as a base for my soups. However, vegetable stock would be delicious as well. This type of soup is frequently garnished with chopped hard boiled egg and fresh herbs, which is how I have served it. But some cooked vegan apple sage sausage would be a delicious alternative. No rules – just suggestions.

And did I mention how healthy this Spring Greens Soup is? However, if it were only healthy but didn’t taste great as well, I would not be making it and sharing it with all of you. No matter how you choose to serve this lovely soup, do not forget the bread! And if you are not vegan, some nice cheese to enjoy with the bread.

Recipe

Yield: About 10 servings

Ingredients

4 Tablespoons of any: unsalted butter, EVOO, avocado, Canola or other healthy neutral oil

2 leeks, trimmed, washed well and thinly sliced, including the light green part

1 bunch collard greens, stemmed and coarsely chopped

1 bunch dandelion greens, coarsely chopped, including tender stems

1 bunch lacinato (dino) kale, stemmed and coarsely chopped

About 6 smallish potatoes or their equivalent, peeled and cut into medium dice (I used red potatoes because that is what I had. But golden, russet or other variety works well too.)

2 large carrots, peeled and sliced or diced

1 large bunch of fresh dill with thinner stems included

1 bunch flat-leaf parsley with thinner stems included

About 10 to 12 cups of liquid (Stock (preferably unsalted), broth, water with added bouillon)

salt and pepper to taste

Directions

Heat oil of choice in a large pot on medium high heat. Add the leeks, 1 teaspoon of salt and sauté until softened – about 8 to ten minutes.

Add the carrots and potatoes and mix through. Cook for another 5 minutes. Then add all of the greens, and enough of the liquid to cover the greens. Add in the pepper (I like white pepper here but black is fine if that is all you have.) You can add more salt, but how much will depend on whether you used stock, bouillon or broth with salt as well as personal taste. It is a big pot of soup so can take a fair amount. However, remember that you can always add salt, but reducing the amount once added is difficult.

Give a good stir and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook for 90 minutes.

Add half of the chopped fresh herbs, reserving the remainder to use when serving. Mix through and simmer covered for another 5 minutes. Taste and adjust your seasonings. When ready to serve, garnish with chopped hard boil egg and the remaining fresh herbs or with a browned vegan or other sausage, if desired.

Cabbage, White Bean, Leek Soup

~ lisaandfrancescook ~ 1 Comment
Cabbage White Bean Leek Soup

The Walrus and the Carpenter

By Lewis Carroll

The time has come,’ the Walrus said,

      To talk of many things:

Of shoes — and ships — and sealing-wax —

      Of cabbages — and kings —

And why the sea is boiling hot —

      And whether pigs have wings.’

Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

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Nothing beats a warm and warming bowl of soup to chase away those chilly damp days of fall and winter. Cabbage White Bean Leek Soup is as delicious and comforting as they come.

Ahhhhh, the humble, ubiquitous cabbage. This cruciferous vegetable is present in almost every cuisine, in one variety or another. Cabbage can be fermented, baked into pastry, stuffed with meat or vegetables simmered in a sauce and eaten raw in slaw. Readily available and inexpensive, cruciferous vegetables are nutrient rich powerhouses. However, none of that would matter if they didn’t also taste wonderful when properly prepared.

Unfortunately, too many people have memories of smelly, over-cooked cabbage permeating school cafeterias and hesitate using it. But if you are one of those people, please give cabbage another chance. The shredded cabbage and leeks soften and just melt into the broth, resulting in a flavorful bowl of comfort and yumminess. The leeks and cabbage take on a sweetness when cooked this way, so adding a grated hard cheese with some saltiness to it like a pecorino or asiago is the perfect accompaniment. I know that vegan cheese options have come a long way in recent years, so if making this as a vegan option, I would strongly encourage adding a vegan cheese when serving.

We eat soup all year long. Hot soup in the spring, fall and winter and cold in the summer. Sometimes as a starter to a larger meal and more often as a meal in itself. My Cabbage White Bean Leek Soup recipe should be viewed as a starting place. Made exactly as written, the end product will be wonderful. But, if you don’t have leeks, use onions or shallots. Not into cooking your own beans, use canned. More carrots? Sure, why not? No farro? No problem. Use potato, peeled and cubed or wheat berries or leave it out. Going vegan with the recipe? Use all oil or a vegan “butter” substitute, add two to three rounded tablespoons of nutritional yeast and leave out the parmesan rind.

In other words – don’t get bogged down in exactness. And don’t get too precious with the soup. While I eat with my eyes as well as my taste buds, this soup will still be delicious even without the large handful of fresh herbs that I have added at the end. Instead, just add a drizzle of a good, flavored olive oil when serving up this delicious soup.

So when you are ready, give Cabbage White Bean Leek Soup a go. You won’t be disappointed.

Recipe

Yield: 8 to 10 servings

Ingredients

Cabbage White Bean Leek Soup

2 pound green or white cabbage, trimmed and cut into shreds

2 Tablespoons unsalted butter

2 Tablespoons olive oil

2 large leeks, washed, trimmed and thinly sliced

2 large cloves of garlic, peeled and minced

2 large carrots, trimmed and sliced into thinnish rounds

1 good hunk of parmesan rind with some cheese attached (optional but recommended) OR 2 rounded Tablespoons of Nutritional Yeast

2 bay leaves

6 whole cloves

3 cups cooked white beans of choice (cannellini are my personal favorite)

8 to 10 cups (2 to 2.5 quarts) of veggie or chicken stock, preferably unsalted (or bean cooking liquid plus stock)

kosher salt and fresh cracked black pepper to taste

3/4 cup uncooked farro, potatoes, wheat berries or barley

a large handful of fresh herbs (I used dill, parsley and thyme, but almost any will do) for serving

Cabbage White Bean Leek Soup

Directions

In a large stockpot, sauté leeks in the butter/oil on medium heat for 6 to 8 minutes or until softened.

Cabbage White Bean Leek Soup

Add in the sliced carrots, garlic and one teaspoon of salt. and sauté for 3 more minutes. Next in is the shredded cabbage. Sauté to soften, adding in about 1 cup of the liquid to help move things along.

Finally, add in the cooked beans, bay leaves, cloves and parmesan rinds, if using. Stir everything through and pour the stock and/or the bean liquid, if using, over all of the ingredients in the pot. Bring the mixture to a boil over medium high heat. Then cover the pot, reduce the heat to a simmer and cook for 30 to 40 minutes.

Cabbage White Bean Leek Soup

Uncover the pot, add in the farro and give a good stir to everything. Bring the mixture back to a boil, recover the pot and turn the heat down to a simmer. Cook for 15 to 20 minutes more or until the farro or potato is tender and cooked. Taste the liquid and adjust your seasonings adding in the black pepper at this time.

When you are ready to serve, ladle soup into a bowl and top with lots of fresh, chopped herbs and a drizzle of a good olive oil. I love the Sciabica Mediterranean Medley. But any good olive oil that you like will do. Warm up a nice, crusty bread and dig in!

Persian Red Lentil Tamarind Soup (Dal Adas)

~ lisaandfrancescook ~ 4 Comments
Persian Red Lentil Tamarind Soup

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Persian Red Lentil Tamarind Soup bursts with warming spices and the fruity tang of tamarind. Eat it as a satisfying soup with naan or over rice as a stew. While it may not be traditional, add some torn kale, spinach or chard for extra flavor and nutrition. This hearty vegan one-pot meal is perfect as we enter into fall.

While many of us are still facing summer temperatures thanks to climate change, the shorter days and some cooler nights are harbingers of the autumn and winter that really will finally arrive. We love soup anytime of the year and when it contains beans, lentils or pulses – so much the better. These perfect little nutrition bombs that come in so many guises are a superfood that we all can enjoy. Everything from creamy cannellini beans to dal in colors of the rainbow, runner beans, pinto, black-eyed peas…. I could keep going – and likely have tried most of them.

Persian Red Lentil and Tamarind Soup

Some legumes, like the masoor dal (or split red lentil) used here, cook up in under 30 minutes. You may see some in your stores that are much brighter, orangey red. This is because of added food coloring. Try to always buy organic dried beans.

These days I mostly cook from dried beans. They store beautifully in an airtight container and even older beans will revive with a long soak and slow cooking. They define comfort food, are budget friendly, nutritious and appear in almost every culture in one form or another. Everything from a cassoulet to frank and beans, Hoppin’ John and chili. South Asians wouldn’t think of a meal without some form of dal. And if you are trying to eat more vegetarian or vegan meals, there is no single food that packs a more nutritious power. So when I came across this recipe, I knew that it would be added to my regular rotation.

Now I’ll admit, that it can sometimes be challenging to take food-porn worthy photos of cooked lentils. This is especially true if they are the main ingredient without the benefit of other colorful produce. However, once you give them a taste in one of the myriad ways that they can be prepared, I think you’ll come to agree that delicious things occasionally come in slightly less attractive packages. What the French might refer to a person as “jolie-laide” or beautiful-ugly.

Persian Red Lentil Tamarind Soup

So whether you call these Nature’s gifts lentils, dal, pulses, or legumes, be sure to incorporate them into your diet.

For two other delicious red lentil soups that will give you dinner in under an hour:

Red Lentil Soup With North African Spices

Greek Red Lentil Soup

Recipe

Yield: 6 Servings

Persian Red Lentil and Tamarind Soup

Ingredients

3 Tablespoons EVOO

8 cups of water or broth

1 large yellow onion, peeled and finely chopped

6 large garlic cloves, peeled and finely chopped

A 3-inch piece of fresh ginger, peeled and finely chopped

About 12 to 15 fresh cilantro stems, finely chopped

1.5 teaspoons kosher salt (Diamond Crystal preferred)

2 rounded teaspoons ground cumin

1 rounded teaspoon turmeric

1/4 to 1/2 teaspoon Aleppo Pepper or cayenne

1 Tablespoon tomato paste

2.5 cups split red lentils (masoor dal), rinsed well and drained

3/4 teaspoon ground cinnamon

2 Tablespoons tamarind paste (more or less depending on brand) or fresh lime juice

Directions


In a large pot, heat the ghee or oil over medium-high. Add the onion, reduce the heat to medium and cook the onion, stirring occasionally, until golden and a little browned around the edges, 10 to 12 minutes. Reduce heat to medium-low, add the garlic, ginger and cilantro stems. Add a little more ghee or oil if your pot seems dry. Season with a pinch of salt and cook, stirring frequently, until fragrant and softened, 3 to 5 minutes.

Stir in the cumin, turmeric and cayenne and cook until fragrant, about 1 minute. Add the tomato paste and cook in the oil to take off its raw edge and deepen its color, stirring frequently and taking care not to burn the paste, about 1 minute.

Add the lentils and stir to combine. Add 8 cups of water and season with salt (about 1½ tablespoons) and black pepper to taste. Partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to medium-low and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, until the lentils soften, about 15minutes.

Reduce the heat to low and stir in the cinnamon. Add the tamarind paste or lime juice, 1 tablespoon at a time, tasting as you go to ensure it hits just the right bright and tangy notes to balance the heat. Taste and adjust seasoning as needed, then cover and simmer for 10 minutes more, until all the flavors meld.

Garnish with the reserved cilantro leaves and serve with flatbread or rice, if desired.