elspeth26:

Tortilla Soup with Pinto Beans

Ooopps… Posted this to the personal blog by mistake… hate when that happens

healthybuddha:

my-fitness-pursuit:

bottlerockethearts:

thefoodhabit:

Lunch: Vegan Mushroom Soup

Recipe @ Skinny Jeans Food

The consistency of this mushroom soup reminds me of the Campell Creamed Mushroom soup, however, it is made from scratch, only with healthy ingredients and it is vegan. And delicious.

• 1 white onion, small diced
• 1 garlic clove, minced
• 1 TB grapeseed oil
• 1 cup of fresh mushroom (e.g. portabella mushroom, shitake, oyster, etc.), cleaned and sliced
• 1 cup of dried mushroom (e.g. shitake, porcini, and/or oyster)
• 1 spring of thyme
• 1/4 cup unflavored almond milk
• 1/2 cup of cooked chickpeas
• 1 ts vegetable bouillon
• optionally: more water, depending on wanted consistency
• salt, pepper to taste

For garnish: more fresh mushroom sauteed in olive oil, salt and pepper and some feta crumbles. 
Reconstitute the dried mushrooms in 2 cups of boiling water for about 10min. Heat a pot with the grapeseed oil and fry the onion and garlic until translucent, then add the fresh mushrooms. Saute the mushroom until they are slightly browned. Now, add the dried mushroom with the soaking liquid. Stir and combine well. Bring to a boil, and then turn down the heat to a medium-low simmer. Add the thyme, bouillon, almond  milk and the chickpeas. Simmer on medium-low for ca. 30min. Let it cool, and then puree in a really good blender (e.g. vitamix) to get a creamy, smooth consistency. Reheat, add salt and pepper to taste, and serve with sauteed fresh baby bella mushroom and feta crumbles (optional). 

**copied from the website

OHHHH I need to make this when Chris travels again… he is not a fan of mushrooms (BOOOO)

(via girlwiththetattoo-deactivated20)

spinach tomato orzo soup 

Taco Soup with Quinoa

findvegan:

Waterzooi (vegan “Chicken” soup) from The Netherlands.

Rustic Black Bean and Sweet Potato Soup + How to Cook Beans

Savory Potato Pear Stew Recipe | Fatfree Vegan Recipes

Dinner tonight

designgirl:

Hearty Quinoa and Bean Soup

via: Chatelaine Magazine

http://food.chatelaine.com/recipes/view/hearty-quinoa-and-bean-soup/31083

I have a bag of beans with the nasty packet in my pantry.. this is SOOO on the menu this weekend!! This looks like a good football soup!

findvegan:

Slow-Cooker Bean Soup

veganfeast:

Vegan Tofu Pho by Bitter-Sweet- on Flickr.

Pho Rocks!

I’m all about crock pot cooking!

veganvomit:

Lentil and Cabbage Soup with Mushrooms cooked in the crock pot

Ingredients:

• 1 head (savoy) cabbage, shredded
• 1.5 cups uncooked lentils, rinsed
• 1.5 cups baby carrots, halved
• 6 baby portabella mushroom caps, diced
• 1 large vidalia onion, diced
• 1 TBSP minced garlic
• 16 cups water or vegetable broth (I used water)
• 2 no salt added vegetable bouillon cubes
• 1 TBSP low-sodium sea salt or salt substitute like Lo-Salt or to taste
• 1 teaspoon low-sodium garlic sea salt
• Black pepper to taste, about 1 teaspoon
• 3 TBSP garlic powder or to taste
• 1 teaspoon turmeric or to taste
• 2 TBSP dried parsley
• 1 teaspoon dried oregano
• 2 TBSP extra virgin olive oil
• 1 TBSP apple cider vinegar
• Optional: 1-2 teaspoons Tabasco sauce (for spicy)
• Optional: 3 TBSP white distilled vinegar (for sour)
• Optional: Fresh parsley for garnish

1. Add all vegetables and lentils to crock pot with salt and spices

2. Add in water

3. Cover and let cook on medium or high for 8-10 hours or until lentils and veggies are tender

Note: If you don’t have a crock pot, make in large pot on stove, covered. Simmer on low until lentils and vegetables are cooked, check often; don’t leave unattended.

Makes at least 16 servings

fuckyeavegans:

Healthy and Delicious: Mexican Potato Soup

Ingredients:

 

• 1 pound boiling potatoes, peeled and diced (about 2 cups)
• Kosher salt
• 3 large red ripe tomatoes, about 1 1/4 pounds, peeled and coarsely chopped
• 1 medium onion, coarsely chopped (about 1 cup)
• 2 cloves garlic, coarsely chopped
• 1 canned chipotle in adobo sauce, coarsely chopped
• 2 cups vegetable stock
• 1/3 cup cilantro, finely chopped

Directions:

1. Place in large saucepan and cover with water by about three inches. Season water with salt. Bring to a boil and cook until tender but firm to the bite (potatoes will cook further in step 2). Drain potatoes and set aside. Meanwhile, blend tomatoes, onion, garlic, and chipotle pepper in blender at high speed until smooth, about 30 seconds.

2. Pour tomato mixture into large saucepan. Add vegetable stock and potatoes. Stir to combine and season to taste with salt. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are completely tender, about 7 to 8 minutes. For thicker broth, mash a few potatoes against side of pot with wooden spoon. Add cilantro and simmer for 2 minutes longer. Serve immediately with extra cilantro, sour cream, and cashew cream as desired.

   
   

My “soup on a cold day” lunch choice was my all time fave…Cashew Carrot Ginger!!!

Coconut milk is what makes it creamy (and probably ohhh so good!!!)