Category: Vegetarian Soups

Vegetable Soup Two Ways

Vegetable Soup Two Ways

There are simply days when it’s time to eat lightly or cut back a little. Even if you’re not on WW (Weight Watchers) or following some other sort of weight-loss program, a few bowls of colorful all-vegetable soup might be just what you need today or even exactly as the doctor ordered. (“Eat more fiber!”) Maybe you overdid it at the restaurant Saturday night or at the neighbor’s brunch on Sunday; you could have skipped your workouts last week. Whatever…I’m guessing this could be your soup this week–great for dinner tonight and lunch tomorrow.

I have made this easy potful for years and it’s even been blogged before. Today it was time to rewrite the recipe and add its second-day version (baked in a bowl with an egg in the middle!) right here in the same post.

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Butternut Squash and Lentil Soup for Lunch

Butternut Squash and Lentil Soup for Lunch

A stocked pantry is something like a gold mine when you’re hungry and you have no idea what’s for lunch. A peek into one big drawer of mine includes several kinds of dried beans, at least 5 kinds of rice, bulgar, barley, polenta, oats, couscous, farro, quinoa, a variety of dried fruits, and usually a couple of kinds of lentils. (A big bank account makes a lot of people feel secure, but I’m rich when my cabinets are full.) When I have no idea what’s to eat, lentils are my go-to. They’re easy, fast, filling, healthy as can be (see below), pair with nearly anything and in many a direction, and they’re even pretty darned inexpensive.

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French Onion Soup:  Lost and Found

French Onion Soup: Lost and Found

            Soupe à l’Oignon Gratinée–skip the story and get the recipe here

I married at 20 in 1974, and while I had a basic knowledge of cooking thanks to my food-loving parents, being in total charge of making sure there was food on the table for two people every day came as a bit of a shock.

After all, I had other things to do. There were two part-time jobs (one in a university office and one at a local restaurant–an old school red sauce place, by the way) and I went to school full time. I had a million books I wanted to read (and did) and I sang wherever and whenever I could. There were friends to hang out with, walks to take, dreams to make.  And I had to student teach sometime if I wanted to graduate!  What a body-blow it was to assume most of the burden for shopping, housework, and laundry because, well, that’s how things were despite my finest efforts to get the Equal Rights Amendment passed. There were more than a few battles over those things, you could rightly assume. Perhaps an issue or two still occasionally floats to the surface because, well, I guess life has to remain interesting and we’re sometimes still working something out.  (Who is cleaning out the laundry room this week, by the way?)

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INSTANT POT: Black Bean + Butternut Squash Soup

INSTANT POT: Black Bean + Butternut Squash Soup

                Need Thanksgiving ideas? Scroll down to near the bottom of the post. 

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Italian Butternut Squash Soup

Italian Butternut Squash Soup

Being a butternut squash devotee, but far from being an Italian, I had no particular idea of whether or not my silky orange fall favorite was much of a thing in the country of mozzarella, artichokes, popes, cappuccino, pasta, beautiful fish, red wine, gorgeous shoes, shining lemons, and pizza.

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INSTANT POT:  Cream of Pea Soup with Mint, Scallions, and Sharp Cheddar

INSTANT POT: Cream of Pea Soup with Mint, Scallions, and Sharp Cheddar

                   Stove top version included in the printable recipe below.

A few years ago, next-door neighbor Mike brought over a big dish of peas with pearl onions and fresh mint for the Easter potluck (he did that again this year as peas and mint–mushy or not– are a standout comfort spring bonus with lamb) and Easter Monday I discovered he’d left a big bagful in my fridge. It seemed time for some sort of pea soup and you’ll find that post here.  I loved that soup to death, but had sort of forgotten about it in the interim. It wasn’t split pea, though it might have been its third cousin twice removed.  Not dark and smokey with bacon, nor a homey thick, tummy full soup you’d want in the thick of winter, this was pea soup gone light and bright–and it was a gorgeous hue. (What are mushy peas?)

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INSTANT POT Curried Cauliflower-Coconut Soup

INSTANT POT Curried Cauliflower-Coconut Soup

Whether or not I’ll stick to it, I don’t know. My goal is to use the Instant Pot (IP) for more than testing recipes for other people’s upcoming cookbooks. It’s not that I’m not a gadget person; I am–sort of. It’s not that I’m out of room…well, I almost am. If another pot this size arrives in my house, it’ll need to be stored in the trunk of my car.  In other words, to buy anything new and large will require a trip to Goodwill carrying a piece of equipment of equal size.   

                                 No IP? Stovetop directions included below recipe.

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INSTANT POT Butternut and Yellow Squash Soup

INSTANT POT Butternut and Yellow Squash Soup

Need a little basic Instant Pot (IP) info? Scroll down to bottom of post.

I not long ago had a chat with a fellow food writer. No need to mention names and you’ll see why.  The subject of Instant Pots came up. This person pointed out the box that had been sitting for weeks, maybe months, in his/her closet. And, yes, you know what was in that box:  an Instant Pot. (IP).  A slow shake of the head, a flutter of the eyelashes, and a tiny slide of the mouth to one side indicated distaste with even touching that parcel, much less figuring out how to cook with it. “Someday,” s/he shrugged.

What is an Instant Pot anyway? (People ask this regularly in the winter of 2018.)

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Potato, Leek, and Cabbage Soup with Bacon and Sour Cream

Potato, Leek, and Cabbage Soup with Bacon and Sour Cream

I spent a good deal of my life working for cash and life fulfillment as 1. a librarian and 2. a church music director. (I taught piano, too, on the side.) Both jobs, and I sometimes held them at the same time to make ends meet, helped fuel my love of cooking because libraries have cookbooks and church choirs love to eat.

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Pasta Primavera Soup (Spring Vegetable Soup with Pasta)

Pasta Primavera Soup (Spring Vegetable Soup with Pasta)

If you’re lucky enough to live in places where spring vegetables were planted weeks ago, you could already have a crop of spinach or green onions or asparagus. Our past-frost date in Colorado Springs hasn’t yet arrived; it’s June 1 – June 10. For the first time, I’ve snuck a few things in early, but am nightly ready to rush out to bring pots in or run into the yard like a crazy woman throwing blankets over newly-planted beds.  (We have upcoming lows of 32 F this week, for instance.)

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