Feed Them Plants

Tag: Soup

  • Fast White Bean Stew

    Fast White Bean Stew

    bowl of easy soup with white beans and greens

    Fast White Bean Stew

    With 5 ingredients and hardly any prep, this is great for last-minute dinners. Just pair with a cracker or crusty bread!
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course dinner, Soup
    Cuisine Mediterranean
    Servings 4

    Ingredients
      

    • 4 cloves extra large garlic, chopped or use a heaping TBS of minced garlic
    • 1 28 oz can stewed tomatoes
    • 3 1/2 cups vegetable broth
    • 4 15 oz cans cannellini (white) beans, rinsed and drained
    • 1/2 tsp pepper
    • 1 10 oz bag baby spinach, or equivalent of chopped kale 20 cups, loosely packed

    Instructions
     

    • Cook garlic over medium heat, adding splashes of water (or a TBS of olive oil), until golden. 1-2 minutes.
    • Coarsely cut up tomatoes in the can with kitchen shears. Add them with their juice to the oil.
    • Stir in broth, beans, and pepper and bring to a boil.
    • Reduce heat and simmer, uncovered, for 5 minutes.
    • Stir in greens and cook until wilted.

    Notes

    I make my own vegetable bouillon a couple of times a year and keep it in the freezer for delicious and easy vegetable broth.
    If I’m planning ahead,  I cook up white beans in my instant pot and use those instead of canned beans.
    Keyword leafy greens, oil-free, soup, vegan, vegetarian
  • Seriously Easy Black Bean Soup

    Seriously Easy Black Bean Soup

    Seriously Easy Black Bean Soup

    Feed Them Plants
    It has just 4 healthy ingredients and I've made it hundreds of times. A true friend gave me this recipe ten years ago, and I've praised her name ever since.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Soup
    Cuisine Mexican
    Servings 2

    Ingredients
      

    • 2 15 oz cans black beans, rinsed and drained
    • 1 cup salsa
    • 1.5 cups vegetable broth
    • 1 tsp ground cumin

    Optional

    • green onions, sliced put on top
    • fresh cilantro blend some in, or chop and throw on top

    Instructions
     

    • Combine all of the ingredients. Blend in a blender or with an immersion blender.
    • Warm up and serve!

    Notes

    You can use canned black beans or do what I usually do: cook your own big batch of black beans in a pressure cooker or crockpot.
    I make my vegetable broth with water and bouillon I make twice a year and keep in my freezer.
    I use Pace Picante medium salsa, because we love it and Costco sells it for a good price.
    You can jazz this up if you want, by blending in some fresh cilantro or putting some sliced green onions, chopped cilantro, or crumbled up chips on top.
    Pair with some healthy cornbread or baked tortilla chips. Or just with a spoon. This is my easiest and best last-minute recipe.
    Keyword black beans, Easy, Fast
  • Simple Creamy Vegan Tomato Bisque

    Simple Creamy Vegan Tomato Bisque

    Creamy Vegan Tomato Bisque

    No dairy, no oil, no fuss. This is a crowd-pleaser and I'm posting a scaled up recipe because it makes great (and freezable) leftovers. Don't worry about chopping perfect veggies because you puree the whole thing at the end!
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Blending Time 5 minutes
    Total Time 55 minutes
    Course dinner, Soup
    Cuisine Italian
    Servings 12

    Ingredients
      

    • 3 cups onion, chopped
    • 9 long carrots, sliced
    • 3 TBS minced garlic
    • 1 28 oz can crushed tomatoes
    • 1 28 oz can diced tomatoes
    • 1 15 oz can tomato sauce
    • 6 cups vegetable broth
    • 1 TBS salt
    • 1/2 tsp black pepper
    • 2 1/2 TBS Italian seasoning blend see instructions
    • 3 TBS maple syrup
    • 3/4 cup cashew butter, or cashews blended up see instructions

    Instructions
     

    • Dump everything in a pot, except for the cashews or cashew butter. Stir and bring to a boil
    • Reduce heat and cover. Cook at a low simmer for 25-30 minutes, stirring occasionally, until carrots are plenty soft.
    • Either use an immersion blender to puree the soup, adding the cashew butter. OR add your cashews to a high-powered blender like a vitamix and ladle some hot soup in there to blend that up until creamy. Re-add it to the pot and use an immersion blender to finish (or keep ladling hot soup into the blender if you don't have an immersion blender. Be careful!)

    Notes

    If you don’t have Italian seasoning blend, use 2 tsp basil, 2 tsp oregano, 1 tsp rosemary, 2 tsp parsley, 1 tsp thyme.  Make up extra for next time you make the soup! 
    Keyword italian, oil-free, soup, vegan, vegetarian