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Fall Harvest Soups

Classic Italian Minestrone Soup

Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!

Classic Italian Minestrone Soup
Serves: 8
 
Ingredients
  • ⅜ cup dried white beans
  • ¼ cup extra virgin olive oil
  • 1 tsp unsalted butter
  • 1 yellow onions, peeled and thinly sliced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 potatoes, peeled and diced
  • 1 cup spinach, chopped
  • 4 cups vegetable stock
  • ½ cup canned crushed tomatoes
  • 4 sprigs fresh thyme
  • 1 cup broken fettuccini pasta
  • salt and pepper
Instructions
  1. Soak the white beans overnight in a bowl with just enough cold water to cover them.
  2. The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
  3. In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
  4. Add carrots and celery. Season and cook for another 2 minutes.
  5. Add the potatoes and stir. Continue cooking for 2 minutes.
  6. Stir in spinach and continue cooking for 2 minutes.
  7. Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. It’s important that the minestrone soup simmer gently.
  8. After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
  9. Serve with a crusty piece of bread.

 

Vegetables and Barley Soup

What better way to start the week than a good soup full of seasonal vegetables? I learned to love soups in Italy, because there they make their soups with legumes and cereals, which makes them even more delicious.

The preparation of the dish is fast, no need to stay close to monitor the cooking. The soup can be kept for two days in the fridge or may be frozen.

You can add vegetables to the soup, depending on the season, or legumes, such as lentils.

For a gluten-free version, replace barley with buckwheat or millet. Adapt the cooking times according to the cereals used.

Preparation time: 15 minutes

Cooking time: 40 minutes

Serving: 4

Ingredients

  • 1 can of tomato
  • 4 cups of vegetable broth
  • 200 g of pearl barley
  • 1 celery stalk
  • 2 potatoes
  • 3 carrots
  • 1 onion
  • 1 clove of garlic
  • 1 bay leaf
  • Salt and pepper to taste
  • Olive oil

Preparation

  1. Wash the celery branch, carrots, and potatoes. Cut the vegetables into cubes.
  2. Peel and cut the onion and garlic clove.
  3. Pour the barley, all the vegetables, the onion, and the garlic into a sauce pan. Drizzle in olive oil, salt, and pepper to taste. Add the bay leaf, tomato, and vegetable broth.
  4. Bring to a boil. When the broth is boiling, lower the heat and cook for 30 minutes.

Vegetarian Chili with Corn and Soy Beans

Here is a tasty recipe for a small budget. This is where the chili comes in—this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour!

If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But it’s honestly so tasty that you can eat it plain!

You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination.

Preparation: 5 minutes

Cooking: 1 hour

Total: 1 hour 5 minutes

Servings: 4

 

Ingredients

  •  1 tablespoon olive oil
  • 1 large chopped onion
  • 3 chopped garlic cloves
  • 1 can (28 oz) drained diced tomatoes
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 to 2 tablespoons chili spices
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon sugar
  • 3/4 cup frozen corn kernels
  • 3/4 cup canned red kidney beans, rinsed and drained
  • 3/4 cup thawed frozen soy beans (edamame)

 

Preparation

  1. In a saucepan, heat the oil to medium or high intensity and brown the onion and garlic for 1 to 2 minutes.
  2. Add the rest of the ingredients and mix everything.
  3. Cook for 1 hour. Taste and rectify the seasoning as needed.

Fall Tuscan Minestrone with Farro & Vegetables

fall tuscan minestrone

Every time I make minestrone, I stop and think how amazing it is that such a humble dish became so popular outside of Italy. The main idea behind minestrone is the same as a quiche: It’s a recipe designed to rid the fridge of all the vegetable scraps that have been sitting for too long and are starting to look sad and wilted. Feel free to throw whatever vegetables you have on hand into your minestrone—this version, enriched with herbs and Tuscan farro, makes for a wonderful fall minestrone soup. Reprinted from Naturally Vegetarian by Valentina Solfrini, by arrangement of Avery Books, a member of Penguin Group USA. A Penguin Random House Company, © 2017. Continue Reading…

Creamy Thai Carrot Sweet Potato Soup

Thai Carrot Sweet Potato soup by Angela Lidden

This soup shows off the flavor of red curry paste, an authentic Thai ingredient. It’s warm and spicy, but not overpowering, and it’s usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant! The soup also boasts a rich, thick texture, which makes it comforting as the weather turns cooler. It’s also fantastic served with a scoop of cooked rice on the bottom of the bowl to make it heartier. Reprinted from Oh She Glows Every Day, © 2016 by Angela Liddon. By arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. Continue Reading…

Chunky Sweet Potato Bisque

Chunky Sweet Potato Bisque

A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it’s a nice way to start a vegan Thanksgiving meal. Photos by Evan Atlas.
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Squash, Sweet Potato, and Corn Chowder

Squash and corn chowder

Squash, corn, and sweet potato combine to make a hearty chowder that’s especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult. It’s a great soup to make on a quiet Sunday — you’ll be happy to come home to it during the week! It’s delicious with fresh cornbread. It’s also the kind of soup you won’t mind making an extra effort to make for holiday meals like Thanksgiving. Continue Reading…

Pumpkin Peanut Soup

Curried pumpkin-peanut soup

Because of of its pumpkiny goodness, this soup is perfect to serve as a starter to everyday meals as well as festive occasions, like Thanksgiving. If serving for a holiday meal, remember that it’s filling enough to be a dinner centerpiece on its own, so serve in modest portions, otherwise you won’t have enough room for anything else! Recipe and photo by Dianne Wenz of VeggieGirl.

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Roasted Root Vegetable Soup

Assorted root vegetables

I make roasted vegetables at least once a week all winter. It’s so pleasant to warm the house, to make it smell good, and then to have that panful of roasted vegetables that could be boring but now are glazed with olive oil and sherry, sweetly caramelized, dark brown around the edges. If possible, use homemade broth for this soup, one that is not too sweet. The roasted vegetables will provide plenty of sweetness. Recipe from Love Soup* by Anna Thomas. Continue Reading…

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