Quick and Easy Garden Vegetable Soup

This recipe was inspired by a canned soup I like by the brand Amy's organics. It is incredibly easy and cost effective while still being tasty. I served mine with an oven baked potato but you could also enjoy this soup along side a grilled cheese on a cold day.

Ingredients:
1 onion, diced
3 large cloves of garlic, minced
2 quarts of vegetable stock (8 cups)
1 can of diced tomatoes
1.5 cups of frozen vegetable medley ( I used the whole foods brand frozen vegetable medley with peas, carrots, green beans, corn, and lima beans)
1/2 cup of chopped frozen spinach
2 tbsp of dried oregano
2 tbsp of fresh parsley or 1 tbsp dried parsley
1 tbsp of dried basil
2 tsp of red pepper flakes
3 tbsp of worcerstershire sauce
2 tbsp of fresh lemon juice
salt and pepper to taste

Instructions:
1. Add 2 quarts of broth to a large soup pot and bring to a boil.
2. Dice onion and mince garlic cloves. Add to the broth.
3. Let the onions and garlic lightly boil for 10 minutes.
4. Add diced tomatoes, frozen vegetable medley, and frozen spinach. Stir.
5. Add oregano, parsley, basil, red pepper flakes, worcerstershire sauce, lemon juice, and salt and pepper to the soup.
6. Lower the heat to medium. Simmer the vegetables, covered, in the soup for 20 minutes.
7. Serve in a bowl and enjoy!

Vegan Pumpkin Chipotle Chili

This recipe was inspired by this blog...http://thescrumptiouspumpkin.com/2012/10/24/drunken-pumpkin-chili/

I changed some of it, primarily taking the meat out of it, but it is very much based on it.

This turned out really good. I love salty, sweet, spicy, and savory dishes. The pumpkin does sweeten it over time, so if you do not like sweet in your savory dishes at all this may not be the chili for you. If you are like me though, you will LOVE it. It's a healthy one pot dish that is perfect for a cold Fall meatless Monday!

Ingredients:
1 tbsp olive oil
2 large garlic cloves, minced
1 large onion, diced
2 medium green peppers, diced
1/4 can of adobo chipotle peppers or 2 tbsp of puree
28 oz can of fire roasted tomatoes
1 bottle of pumpkin beer ( I used pumpkin ale by aleworks)
15 oz can of pinto beans
15 oz can of black beans
15 oz can of kidney beans
15 oz can of pure pumpkin puree (not pumpkin pie puree)
2 tbsp of lemon juice
2 tbsp of chili powder
1 tbsp of garlic powder
1 tbsp of cumin
1 teaspoon cinnamon
1 tbsp of turmeric
green onions
Salt and pepper to taste

Instructions:
1. Heat tbsp of olive oil in a large pot until shimmering and add minced garlic, diced onions, and green peppers.
2. Saute veggies for about 5-6 minutes on medium heat until the onions are translucent and the veggies are very fragrant.
3. Add the can of fire roasted tomatoes and mix in with the veggies.
4. Drain and rinse kidney, black, and pinto beans in a colander. Then add into the pot with other ingredients.
5. Add pumpkin puree to the chili and stir.
6. To prepare the chipotle peppers, add the can of adobo chipotle peppers into a blender and blend until smooth. Use 2 heaping tbsp of the chipotle pepper puree into the chili. Add more if you like it more spicy. I put the rest of the puree in a small glass container to save for sauces for other recipes.
7. Add lemon juice, chili powder, garlic, cumin, cinnamon, turmeric, and salt and pepper to taste. Stir and mix all chili ingredients.
8. Pour bottle of pumpkin beer into chili.
9. Bring the chili to a slow boil and let the chili simmer and reduce until it is at the consistency of your liking. I simmered mine uncovered for 30 minutes.
10. Stir the chili frequently as it is simmering so the beans do not get stuck on the bottom, serve and garnish with green onions, tortilla chips, cheese, or sour cream (if you don't want to keep it vegan). Enjoy!

Italian Wedding Soup

This recipe was inspired by few recipes that are linked below but I made a few tweaks to make it my own, including making homemade chicken stock to use for this recipe. I'm like a pioneer woman right now. You don't have to do that to make this recipe, store bought stock is fine. This recipe is a bit involved but man it was delicious. So if you have time to make a delicious and clean eating soup, I suggest giving this one a try.


Alton Brown's Baked Meatballs
Ina Garten's Italian Wedding Soup

Ingredients:
Meatballs
1 lb of ground bison or lean ground beef
1/4 cup of parmesan cheese
1/4 cup of rolled oats
1 egg
2 tbsp of italian seasoning
1 garlic clove, minced
1 tbsp of garlic powder
1 tsp fennel seeds or fennel powder
Sprinkling of salt and pepper

Soup
8 cups of chicken stock
2 cups of water
1 large onion, diced
1.5 cups of diced carrots
3 cups of baby spinach, chopped thinly
2 cloves of garlic, minced
1 tbsp fresh basil, chopped or 2 tsp dried
2 tbsp fresh parsley, chopped or 3 tsp dried
1 tbsp fresh oregano, chopped or 2 tsp dried
1 tsp italian seasoning
1 tsp dill
1 tbsp of lemon juice
1 tbsp red pepper flakes
Salt and pepper to taste
2 tbsp of parmesan cheese
1 cup of cooked quinoa

Instructions:
1. Preheat oven to 400 F. Combine all meatball ingredients into a bowl and mix together with your hands until all ingredients are very well mixed.
2. Roll small pieces of the meat mixture into little 1.5 inch high meatballs and place on a cooking sheet lined with parchment paper or sprayed with cooking spray. Should get about 20 meatballs.
3. Put meatballs in the oven for 20 minutes until cooked through.
4. Start the soup by adding onions and carrots to a large soup pot with a little bit of stock. Just enough to water saute the veggies in the stock.
5. After sauteing for 2-3 minutes add the garlic, red pepper flakes, dried dill, italian seasoning and saute until the onions are translucent and carrots are softened. 7-10 minutes on medium heat.
6. Add the rest of the stock and fresh herbs and lemon juice. Bring the soup to a boil and then turned down the heat to a simmer.
7. After the meatballs are done, let them cool and then place them in the soup. Simmer for about 10 minutes.
8. Add chopped spinach and cooked quinoa to the soup. Simmer for 2-3 minutes until spinach is wilted. Season the soup with salt and pepper to taste
9. Garnish with parmesan cheese and enjoy!

Sweet and Spicy Lentil Chili

Made this recipe with my friend Megan last night and we both loved it! Those who are a fan of spicy and sweet main dishes will really like this. I used the recipe below as a guide but also made it my own a bit.

http://plantpoweredkitchen.com/recipes/recipe-sweet-potato-lentil-chili/

Ingredients:
1 tbsp of olive oil
2 medium onions, diced
1 large green pepper, diced
1 jalapeno, minced
2 tbsp of minced garlic
1 very large sweet potato or 2 medium sweet potatoes, peeled and diced
1 1/4 cup of green or brown uncooked lentils
2.5 cups of vegetable broth
1 15 oz can of organic baked beans
2 tbsp of apple cider vinegar
2 large tomatoes diced or 1 28 oz can of diced tomatoes
1 tbsp chipotle pepper flakes
1/2 tsp of cumin
2 tbsp of chili powder
1 tbsp of paprika or smoked paprika
Salt and pepper to taste


Instructions:
1. Heat olive oil in a large soup pot until shimmering
2. Add diced onions, green pepper, garlic, and jalapeno and saute on med-high heat until softened. About 5 minutes. Season with salt and pepper.
3. Add in diced sweet potato and saute for another 2 to 3 minutes.
4. Add diced tomatoes, vegetable broth, vinegar, can of baked beans, and lentils into the pot and stir.
5. Add cumin, chipotle pepper flakes, chili powder, paprika, and salt and pepper to taste.
6. Stir all ingredients until well mix.
7. Bring chili to a boil and then lower heat to a simmer.
8. Cover the chili and let cook for 25-30 minutes until sweet potatoes are softened and lentils are cooked through.
9. Serve by itself or add toppings like tortilla chips or sour cream and enjoy!

Note: To lower the spice factor, add only half a jalapeno and less chipotle pepper flakes

Semi-homemade Chicken Noodle Soup

This recipe is an original recipe but is an easy recipe with homemade taste. Perfect for when you have a cold or for a snowy afternoon.This semi homemade chicken noodle soup makes 6-8 servings of soup.

Ingredients:
1 tsp of olive oil
1 onion, diced
2 carrots or 1 cup of baby carrots, diced
3 ribs of celery, diced
2 garlic cloves, minced or 1/2 tbsp minced garlic in a jar
1 small store bought rotisserie chicken, carved and pulled apart
6 cups of chicken stock
2 cups of water
2 cups of dry egg noodles
1/4 tsp dried sage
1/4 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp dried parsley
1/2 tsp garlic powder
salt and pepper to taste

Instructions:

Before starting the soup, pull the skin off your rotisserie chicken and discard. Begin carving the meat of the breast first and pull it apart to make bite size pieces and set aside in a bowl. Pull meat of legs and wings and set in the bowl with breast meat.

1. Heat 1 tsp of olive oil in large soup stock pot.
2. Add diced onions, garlic, diced carrots, and diced celery to olive oil when oil is shimmering.
3. Saute veggies on medium heat for 10-15 minutes. Stirring frequently. If the veggies begin to brown too much, turn down the heat. You want to soften the vegetables not brown them. Add a sprinkle of salt and pepper to the veggies while cooking.
4. Add the pre-prepared pulled rotisserie chicken meat to the veggies and stir. Cook for one minute.
5. Add chicken stock and water to the chicken and veggies. Turn up the heat to med-high.
6. Add sage, rosemary, thyme, oregano, parsley, and garlic powder. Add salt and pepper to taste. Stir.
7. Bring the soup to a boil.
8. Lower the heat to bring the soup to a simmer.
9. Simmer the soup uncovered for 30 to 45 minutes or until the vegetables are soft.
10. While the soup is cooking, bring 4 cups of salted water to a boil in another medium pot. Add egg noodles and cook for 6-10 minutes until al dente.
11. Drain noodles and rinse with cool water.
12. Pour soup over egg noodles when done and enjoy!

Vegetarian Jambalaya

This recipe was inspired by regular meat Jambalaya recipe posted below. However, this is mostly an original recipe and it was delicious. I can't stand tofu and that was the only recipes for veggie jambalaya I could find. Chickpeas were the perfect stand in for meat as they have more texture than your average legume. Really enjoyed this one!

http://www.chow.com/recipes/30282-chicken-and-smoked-andouille-jambalaya

 

Ingredients:

2 tbsp of olive oil

1 large onion, diced

2 green peppers, diced

1/2 jalapeno, seeded and diced

3 stalks of celery, diced

1 small yellow squash, diced

4 cups of vegetable stock or broth

1 heaping tbsp of minced garlic

1 can of diced tomatoes with juice

2 tbsp of tomato paste

2 cups of brown rice

1 can of chickpeas, drained

1 tbsp of paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon parsley

1 tbsp of chipotle pepper or chipotle pepper flakes

2 tbsp of Cajun spice mix (I used Todd's Bayou Dirt) If you cant find a spice mix at the store you can just use a mix of cayenne pepper, onion powder, and garlic powder.

Salt and ground pepper to taste

 

1. Add olive oil to a large dutch oven soup pot (oven safe). Heat the oil until shimmering. Preheat oven to 375 F while cooking.

2. Add diced onions to the oil and sauté on medium-high heat for 2 or 3 minutes.

3. Add green peppers, jalapeno, celery, and garlic to the onions and sauté for 3 or 4 more minutes.

4. Add yellow squash to veggie mixture and sauté for 1 or 2 more minutes.

5. Add diced tomatoes with juice. Add oregano, thyme, paprika, parsley, chipotle flakes, Cajun spices, salt, and pepper and stir.

6. Pour in 4 cups of vegetable stock, drained chickpeas, and add two tbsp of tomato paste. Stir the mixture and taste for seasoning.

7. Pour in 2 cups of brown rice and bring stock and veggies to a boil uncovered.

8. Cover the dutch oven pot and put immediately into preheated 375 degree oven for 40 minutes.

9. Taste to make sure the rice is done, depending on your oven it may take more time.

10. Take soup pot out oven and enjoy!

 

 

 

 

Spicy Vegetarian Three Bean Chili

This recipe is inspired by the link below but I definitely made this dish my own. I love one pot meals and this chili packs a lot of flavor, its a win win!

http://www.foodnetwork.com/recipes/rachael-ray/veg-head-three-bean-chili-recipe/index.html

Ingredients:
1 tbsp olive oil
1 large onion, diced
2 green peppers, diced
1 heaping tbsp of minced garlic
1 medium jalapeno, seeded and chopped
1 can of green chiles (6 oz)
1 can of kidney beans, drained and rinsed
1 can of pinto beans, drained and rinsed
1 can of black beans, drained and rinsed
2 cans (28 oz) of diced tomatoes, drained
1 can of corn kernels, drained and rinsed
1 tbsp of chipotle pepper flakes
1 tbsp of cumin
2 tsp of oregano
1 bottle of beer (I recommend a fuller body beer, like dos equis amber or an IPA, I wouldn't use a miller lite for chili)
1/2 cup of vegetable stock
Salt and pepper to taste

Instructions:
1. Heat olive oil in a large soup pot.
2. Add diced onions, green pepper, garlic, and jalapeno.
3. Saute for 5-7 minutes until onions are translucent and green pepper is softened. Add sprinkle of salt and pepper to veggies.
4. Add can of green chiles and stir. Saute for 1 or 2 more minutes.
5. Add diced tomatoes and stir.
6. Drain and rinse beans and corn in a colander and add to veggies and tomatoes.
7. Pour bottle of beer into the beans and 1/2 cup of stock. Stir and bring to a low boil.
8. Add cumin, oregano, chipotle pepper flakes, and salt and pepper. Stir.
9. Let simmer for about 20-30 minutes to allow the chili to thicken.
10. Garnish with cheese or sour cream and chopped cilantro. Enjoy!

I like my chili a little more soupy so if you like your chili thicker, You can add a can of tomato paste or can of refried beans and cook the recipe as directed.

Creamy tomato and pasta soup

This recipe was inspired by a creamy tortellini recipe seen below. I wanted to make a plant based version of the creamy soup. If you like tomato soup, I highly suggest this recipe it was pretty yummy and reheated well.

http://www.keyingredient.com/recipes/171098794/creamy-tomato-tortellini-soup/

Ingredients:
1 tsp of coconut oil
2 14 oz cans of diced tomatoes
1 tbsp of tomato paste
2 cups of vegetable stock
1 14 oz can of light coconut milk (I used trader joe's brand)
1 large onion, diced
2 garlic cloves, minced
2 cups of green beans
1 tbsp of dried basil
1 tbsp of oregano
1 tbsp of parsley
1 tsp of thyme
8 oz of whole wheat penne (4 cups cooked)
Salt and pepper to taste

Instructions:
1. Add 1 tsp of coconut oil to a stock pot. Heat oil until just melted.
2. Add minced garlic cloves and diced onion to the heated oil and saute for 5-7 minutes until onions are translucent.
3. Add green beans to the onions and garlic and saute for an additional 5 minutes.
4. Add diced tomatoes, vegetable stock, coconut milk, tomato paste, oregano, basil, parsley, thyme, and salt and pepper to pot. Stir.
5. Heat the soup up to a boil and then let the soup simmer for 20 minutes.
6. While the soup is simmering, bring another pot of water to a boil and add the 8 oz of whole wheat penne. Cook for 7-10 minutes until Al Dente.
7. Drain pasta in a colander.
8. Add pasta to simmering soup and stir.
9. Serve and enjoy!

Easy, Healthy Ramen Noodle Soup

This is an original recipe that I whipped together one night with a lovely birthday gift of organic ramen noodles from my friend April! To make this low calorie and a healthier soup I did not use any oil.

Ingredients:
1 pack of ramen noodles, preferably organic to make it healthier. (I recommend this brand http://www.hakubaku.com/content/view/54/75/)
4 cups of of vegetable broth
3 cups of water
1 zucchini, sliced thinly into quarters
1 onion, diced
1/2 a small head of cabbage shredded
1.5 tsp of Chinese five spice
3 tbsp of rice wine vinegar
1 tsp garlic powder
1/3 cup of soy sauce
1 tsp of red pepper flakes
Salt and pepper to taste

Instructions:
1. Add 1/2 cup of vegetable broth to a large soup pan. Begin heating the stock on medium-high heat.
2. Add onion and cabbage to the broth and saute for about 3-5 minutes until cabbage and onions are lightly translucent.
3. Add in zucchini and saute for another 3-5 minutes.
4. Add .5 tsp of Chinese five spice, 1 tbsp of rice wine vinegar, and tsp of garlic powder to the veggies and stir.
5. Add rest of vegetable broth and 3 cups of water to the veggies.
6. Add 1 tsp of Chinese five spice, 2 tsp of rice wine vinegar, 1/3 cup of soy sauce, red pepper flakes, and salt and pepper to soup.
7. Bring to a simmer and let cook for 10-15 minutes.
8. While the soup is simmering, bring 6 cups of  salted water to a rolling boil in another pot and add dry ramen noodles.
9. Boil for 4 minutes and drain the noodles.
10. After the soup has simmered for 10-15 minutes, place a 1/2 cup of r
amen noodles in a bowl and pour soup over noodles. Enjoy!

Vegetarian Coconut Curry Soup

This may be the best recipe I've made so far. It was inspired by the recipe below, but it is obviously not 5 ingredients but it was very easy to make. If you enjoy coconut curry, you will love this soup!


http://www.zenfamilyhabits.net/2010/01/5-ingredients-5-minutes-5-meals-simple-noodles/


Ingredients:
4 oz of brown rice noodles (I used Annie Chun's brand, half a box is plenty!)
1 can of light coconut milk
1 bag of frozen (unflavored) asian stir fry mixed vegetables
1 can of baby corn, drained
1/4 cup of lime juice
4 cups of vegetable stock (1 carton)
1 cup of sliced shitake mushrooms
2 tbsp fresh, grated ginger
2-3 tbsp of red thai curry paste (I used thai kitchen)
1 tbsp minced garlic
1 tsp chinese five spice
Salt and pepper to taste
Cilantro, chopped

Instructions:
1.  Add a 1 cup of broth to a large soup pot.
2. Add sliced shitake mushrooms, garlic, and ginger to the 1 cup of broth and bring to a low boil and simmer for 5-6 minutes. This step is to soften the mushrooms.
3. Once mushrooms are softened, add the rest of the broth, can of coconut milk, frozen vegetables, lime juice, and drained baby corn.
4. Add 2-3 tbsp of red thai curry paste and stir. Amount of curry paste depends on how spicy you like your soup. The soup should turn a light orange color if you have enough curry paste in it.
5. Let soup come to a slow boil and simmer for 10-15 minutes.
6. While this is simmering, bring 4 cups of water to a boil in a pot. Add 4 oz of dry brown rice noodles to the water when it is at a rolling boil.
7. Cook the noodles for 3-4 minutes. Drain and rinse with cool water.
8. Add salt, pepper, and chinese five spice to the simmering coconut soup. Taste to see if it needs more spice or curry paste.
9. Put rice noodles in a bowl and pour the coconut soup over the noodles.
10. Garnish with cilantro and enjoy!

Spicy Vegetarian Taco Soup

This recipe was inspired by the below Paula Dean Recipe. I wanted to make a healthy version of taco soup. Definitely will make this again, it was very easy to make and tasty.

Recipe Inspiration
http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html

Ingredients:
1 tbsp of olive oil
1/2 large onion, diced
1 garlic clove, minced
1 tbsp of chopped jalapeno
1 zucchini, cubed
1 can of pinto beans
1 can of black beans
1 can of corn kernels
1 tin of green chiles
1 can of fire roasted diced tomatoes
1 tin of sliced black olives (optional)
4 cups of vegetable stock
1.5 cup of water
2 tsp of cumin
2 tsp of cayenne pepper
1 packet of taco seasoning or 2 tbsp of taco seasoning
2 tbsp of lime juice
Salt to taste

Tortilla chips, avocado, cheese, cilantro, or sour cream for toppings!

Instructions:
1. In a large pot, heat 1 tbsp of olive oil
2. Add minced garlic clove, onion, and jalapeno to heated oil
3. Saute for 5 minutes on medium high heat until onion is translucent
4. Add cubed zucchini and saute for 3-4 minutes
5. Add cumin and cayenne pepper to veggies and stir
6. Pour the vegetable stock and water into the pot
7. Pour black beans, corn, pinto beans into a strainer and rinse and then add to the soup.
8. Add 1 tin of green chiles, taco seasoning, and drained olives.
9. Add 2 tbsp of lime juice and a sprinkle of salt and bring to a boil.
10. Let soup simmer for 10 to 15 minutes.
11. Serve with chopped avocado, cheese, sour cream, and/or tortilla chip pieces.

Lentil, sweet potato, and kale soup

This recipe turned out to be better than I expected, highly recommended! Though, I actually could have done without the sweet potato. It made the soup a little starchy and grainy. This is great for leftovers and to have for a few days. It makes about 6-8 servings.

Ingredients:
1 cup of dried brown lentils
1.5 cups of kale
1 large sweet potato, diced and peeled
4 cups of vegetable stock
3 cups of water
Salt to taste
1/4 cup of fresh lime juice
2 tomatoes, diced
2 tsp fresh, grated ginger
Shitake Mushrooms (optional)
1 large onion, diced
1 Tbsp olive oil
Cilantro as a garnish
2 Tbsp of curry powder
2 tsp of all spice
2 tsp red pepper flakes
2 tsp all spice
2 tsp cinnamon
1 tbsp garlic powder
Pepper to taste

Add spices to liking if more or less is needed.

Preparation:
1. Dice onion
2. Dice tomatoes
3. Peel, mince, and finely chop fresh ginger
4. Peel and chop sweet potato, I microwaved my diced sweet potato on a plate for 2-3 minutes to soften before putting in the soup.
5. Wash and shred kale
6. Wash and slice mushrooms

Directions:
1. Add 1 tbsp of olive oil to a large soup pot
2. Add diced onion into the oil, let cook for about 5-7 minutes on medium heat. Stirring occasionally.
3. Add ginger, tomatoes, and mushrooms and continue to saute for 5 minutes.
6. After the onions are translucent and the tomatoes softened, add the curry powder, all spice, salt, cinnamon, and garlic powder and continue to saute for 3 minutes.
7. Add 4 cups of vegetable stock and water to the pot
8. Add the 1 cup of dried lentils and the cubed sweet potato.
9. Bring to a boil and let simmer for 10 minutes
10. Add kale, lime juice, pepper, red pepper flakes, and salt to taste to the soup.
11. Let simmer for about 20 more minutes until sweet potato is soft and lentils are cooked.
12. Add cilantro as a garnish when soup is ready.

This recipe was modified from the one from this blog...http://www.eat-yourself-skinny.com/2013/01/vegan-sweet-potato-and-lentil-soup.html