Posts Tagged ‘vegan soup

11
Oct
09

Yet another recipe using green tomatoes…..

 

Cream of Green Tomato Fall Harvest Soup

2 tbsp olive oil

2 tbsp butter

1 large onion, finely chopped

2 stalks celery, including leaves, finely chopped

1/3 cup Wondra or all purpose flour

2 pounds green tomatoes, chopped

1 fresh habanero, minced

1 fresh jalapeno, minced

2 tbsp oregano

2 tbsp basil

kosher salt and freshly ground pepper to taste

1 quart “no chicken” chicken broth (for vegan and vegetarian soups)

2 cloves garlic, crushed through garlic press

½ cup heavy cream (omit this if you are making a vegan soup or substitute soy creamer or soy milk)

4 medium red potatoes

2 carrots, peeled and diced

½ cup peas, fresh or frozen

 

Heat oil and butter in large pot over medium high heat.  Saute onions and celery until soft and the onion just starts turning golden.  Whisk in Wondra or flour and cook about 30 seconds.  Add chopped green tomatoes, peppers and spices.  Cook until tomatoes soften.  Add stock and bring to a boil.  Lower heat to a simmer and cook for about 30 minutes.

While soup in simmering, place whole red potatoes in a separate pan and cover with water.  Bring to a boil and then lower to medium.  Cook until potatoes pierce easily with a sharp knife, about 10 – 12 minutes.  About 7 minutes before the potatoes are done, add diced carrots to the potato pot.

Using an emersion blender, puree green tomato soup in pot, leaving it a little chunky.  Add the crushed garlic.  Add heavy cream, if desired.  You can use a blender or food processor if you don’t have an emersion blender.

When potatoes and carrots are done, drain in colander.  Add carrots to the soup pot.  When potatoes are cool enough to handle, dice in bite size pieces and add to the soup pot.  Add fresh or frozen peas.  If using frozen peas, rinse well before adding to the pot.  Heat through and serve.

I like to garnish my soups.  You can keep it simple and just add a bit of grated cheese, any type you prefer.  Or you can make a pico de gallo.  I used fresh garden ripe tomatoes, yellow tear drop tomatoes, red onion, and jalapeno finely chopped the day I made the soup pictured in this post.  I really like the contrast of the crunchy fresh veggies with the creamy, hot, spicy soup.  Serve this soup with some fast, homemade beer batter bread for a perfect fall meal.

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28
Apr
09

VampireGran’s Black Bean Soup

I made a pretty tasty black bean soup last night for dinner.  I’ve been reading a lot of recipes using chocolate in chili and spaghetti sauces and I thought, why not black bean soup?  The addition of the chocolate adds a slightly different dimension to the flavor but it is not distinguishable as “Hey, there’s chocolate in here!”  The other little twist I threw in was a bit of coffee, another flavor enhancer.  I like to use coffee in place of certain liquors in recipes because I don’t often have liquor in my house anymore.

 

This soup is low in fat having only 1 tablespoon of oil in a whole pot.  It is vegan so everyone can enjoy it.  The recipe is easy so cooks and non-cooks alike should have good results.    

 

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VampireGran’ s Black Bean Soup

Serves 4 -6

 

3 – 15.5 oz cans black beans

1 TBSP olive oil

½ large red onion, finely chopped

½ large yellow onion, finely chopped

1 large jalapeno, minced with seeds

½ red bell pepper, seeded and finely chopped

1 medium carrot, finely chopped

2 bay leaves

1 – 14.5 oz can diced tomatoes, undrained

1 qt. vegetable stock

1 tsp dried oregano

1 tsp. ground cumin

1 tsp kosher salt

½ tsp cayenne

3 oz Mexican( Ibarra or Abuelita) chocolate, finely chopped

¼ cup strong, black coffee

sour cream, chopped tomato, & chopped cilantro for garnish ( optional)

 

Heat olive oil in a soup pot over medium high heat.  When oil is hot, sauté onion, jalapeno, red bell pepper, and carrot.  Cook until veggies are softened, about 5 minutes.  Drain juice from canned tomatoes into the soup pot and add bay leaves.  Chop tomatoes into fine small pieces and add to the pot.  Cook 2 -3 minutes.  Add stock, oregano, ground cumin, salt and cayenne.  Drain and rinse 2 cans of black beans and add to pot. Bring to a boil and then lower heat and simmer 30 minutes.

 

Ladle out 2 cups of soup and place in blender or food processor.  Drain and rinse 1 can of black beans and add to blender or food processor.  Add chopped chocolate and coffee.   Blend until smooth.

 

Add blended bean mixture to soup pot.  Simmer 15 minutes to blend flavor. If soup is too thick for your taste, add a bit of water or stock.  Ladle into bowls and garnish.  To keep it vegan omit the sour cream garnish or use a vegan sour cream substitute.

 

VampireGran's Black Bean Soup




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