Warming Winter Soups
This is kind of a cross between cornmeal porridge and a thick soup, enlivened with fresh and dried tomatoes and red beans. Cooked cornmeal makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread. Photos by Evan Atlas.
If you’re in the mood for a savory, creamy soup, this is as close as you’re going to get from a canned-goods pantry. If you like the flavor combination of curry and pumpkin, like we do, you’ll make this treat even after they lights come on. Recipe contributed by Jon Robertson and Robin Robertson, from Vegan Unplugged. more→
Tortellini in a tomato-based broth makes for filling fare. Serve with a good store-bought focaccia bread and a tossed salad. more→