barley & leek soup

some miso in the

refrigerator takes the

place of many broths

source, 4 servings

olive oil, 6 smashed cloves garlic, 3/4 c pearled barley, 2 t tamari, 1 lb sliced asparagus, 3 sliced leeks, 1 c peas, 1 T miso, 2 t grated ginger, 2 T rice vinegar

cook leeks, garlic, oil until browning; add barley, cook 1 minute; add 6 c water, tamari, cook until done; add peas & asparagus, remove from heat, add rest

lentil soup with cilantro & lemon

white-breasted nuthatch

looking chubbier than when

last seen in the spring

source, 3 servings

3 T olive oil, 1 sliced onion, 2 cloves garlic, tiny can tomato paste, 1 t cumin, s&p, 1 t chili powder, 1 T veggie bouillon, 6 c water, 1 c red lentils, 1 carrot, juice of 1 lemon, 1/4 c cilantro

cook oil, onion, garlic, spices 5 minutes; add tomato, cook 5 minutes; add water, bouillon, lentils, carrot, cook until done; puree half, add lemon & cilantro; top with more olive oil, cilantro, chili powder

3 sisters chili

serve with sea salt, a

sliced chili from the garden,

bread & vegan cheese

source, 6 servings

1 lb mixed beans soaked overnight in 2-inches water+1/2 t salt; 1 halved onion, 1 chopped onion, 1 bay leaf, 2 T olive oil, 4 t minced garlic, 1 can diced tomatoes, 1 tiny can tomato paste, 1 c frozen corn, 2 c cubed butternut squash, 2 T chili powder, 1 t cumin, 1 t sugar, 1 t salt, cilantro

simmer beans+liquid, halved onion, bay leaf, 2 t garlic 30 minutes; cook chopped onion, oil, salt, sugar, chili powder, cumin, 2 t garlic 5 minutes, add tomatoes & paste, cook 5 minutes, add squash; add squash mixture to beans, simmer until done, add corn, heat through; top with cilantro

lentil stew with saffron

fry the leeks and then

deglaze the pan with saffron

and diced tomatoes

source, 6 servings

1.5 c lentils, 1 onion, halved; 2 bay leaves, kosher salt & pepper, 5 sliced potatoes, 3 T olive oil, 2 sliced leeks, 1 clove garlic, 1 sprig thyme, 2 T smoked paprika, pinch cayenne, pinch saffron+1/4 c cold water, 1 can diced tomatoes, 2 T sherry vinegar, parsley

boil lentils in 8 c water, bay leaves, onion, pinch salt, partly covered, 20 minutes; add potatoes, boil 10 minutes; cook leeks in oil, salt & pepper, paprika, garlic, thyme, cayenne until brown; add saffron & liquid, tomato & liquid, vinegar to leeks, simmer 5 minutes; add leeks to potatoes, cook down; top with parsley, more olive oil

bok choy & noodle soup

no fancy spices

but brown mushrooms and soy sauce

make savory broth

3 servings

3 sliced scallions, 3 c mushrooms, kosher salt, 1 medium bok choy cut up, 3 T tamari, 2 T toasted sesame oil, 4 oz noodles, 1 c cubed tofu+1 t tamari, 1/4 c diced celery, kimchi

cook oil, scallion whites, mushrooms, salt until brown; add 4 c water, noodles, cook until noodles are done; add tamari, tofu, celery, & bok choy, wilt; top with scallion greens, more oil, kimchi

white bean, garlic, & rosemary soup

one cup of pasta

is not a lot but it will

thicken up the soup

previous version, 6 servings

1 lb white beans, soaked overnight in 2 inches water, 1 t salt, 1/2 t soda, simmered until tender; 1 can diced tomatoes, cloves of 1 bulb garlic, 5 sprigs rosemary, 1/2 c olive oil, 4 c broth, 1/2 t kosher salt, 1/2 t red pepper flakes, vegan parm, 1 c pasta

fry rosemary, garlic, salt, pepper in oil until brown; puree beans, tomatoes, broth; add pasta & garlic oil, cook down; top with garlic, rosemary, parm

chickpea and pasta soup

dead leaves cling on dry

branches in the gusty dawn

of winter morning

source, 4 servings

1 can chickpeas, rinsed; 1 big can whole tomatoes, undrained; 2 c mirepoix, 3 t minced garlic, 2 t rosemary, 1/2 t red pepper flakes, kosher salt & pepper, olive oil, 4 c chopped kale, 1 c dilatini, lemon juice, basil

cook onion, garlic, spices & herbs in oil until browning; add tomatoes & beans, mashing some; add pasta & 3 c water, cook until tender; add greens; serve with olive oil, basil, & lemon juice

farro & white bean soup

start after lunch so

farro can have its hour

of simmering time

source, 6 servings

olive oil & vegan butter, 2 c mirepoix, kosher salt & pepper, 6 c broth, 4 cloves peeled garlic, 1 c dry farro, 1 can small white beans, drained & rinsed; 1 can diced tomatoes & liquid, 1/4 c parsley, 1/4 c basil

cook mirepoix & garlic in fat & spices until translucent; add beans, tomatoes, farro, broth, simmer until tender; turn off heat, add herbs