Category: Soup

Mushroom Asparagus Soup

recipes

Ingredients:

  • 1 Tbsp Oil
  • 1 large Onion (chopped) 
  • 1 Tsp Garlic Paste
  • 16 Ounce Mushroom (Sliced) 
  • 1 bunch Asparagus (trimmed and chopped into 2 inch pieces) 
  • 1 small Potato (Peeled and cubed)  
  • ½ Tsp Black Pepper
  • ½ Tbsp Salt
  • ¼ Tsp Rosemery
  • ¼ Tsp Oregano
  • 3 Cups Vegetable Stock
  • 1 Tbsp Nutritional Yeast

Directions:

  1. Sauté onions 3-4 minutes until clear
  2. Add garlic and fry until golden
  3. Add mushrooms, asparagus, potatoes, vegetable broth, nutritional yeast, and seasoning
  4. Bring to a boil and simmer until potatoes are tender, around 15 minutes

Vietnamese Tamarind Soup

recipes

Ingredients:

  • Brown Rice Noodles (8 oz.)
  • Green Onions, diced (1.5 cups)
  • Cremini or Shitake Mushrooms, sliced (16 oz)
  • Vine or Plum Tomatoes, diced (1.25 lbs)
  • Tofu, squeezed and cut into large cubes.  (12 oz.)
  • Cilantro, chopped (.25 cups)
  • Tamarind Paste (1 tbsp.)
  • Soy Sauce (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Vegetable Stock (4 cups)

Directions:

  1. Saute Onion until soft.
  2. Add remaining ingredients except Noodles.
  3. Cook under pressure for 4 minutes
  4. When serving, boil desired amount of Noodles.

Sambar

recipes

Ingredients:

  • Vegetables, chopped (4 cups)
  • Toor Dhal (.5 cups)
  • Sambar Powder (2 tbsp.)
  • Salt (1 tbsp.)
  • Curry Leaves, dried (1 tbsp.)
  • Tamarind (1 tsp.) – Optional

Directions:

  1. Cook Toor Dhal in 2 cups water under pressure for 8 minutes.
  2. When pressure comes down, add 3 cups water and all other ingredients.
  3. Simmer for 30 minutes.

Pumpkin Sweet Potato Soup

recipes

Ingredients:

  • Pumpkin (4 cups)
  • Sweet Potato, peeled and diced (2 lbs.)
  • Onion, diced (med.)
  • Apple Cider (1 cups)
  • Consomme (2 tbsp.)
  • Butter (2 tbsp.)
  • Garlic, minced (1 tsp.)
  • Bay leaf (1)
  • Black or White Pepper (.5 tsp.)
  • Cinnamon (.25 tsp.)
  • Nutmeg (.125 tsp.)
  • Allspice (.125 tsp.)
  • Water (7 cups)

Directions:

  1. Cut Pumpkin in half and remove seeds.
  2. Place cut side down in a 9×13 casserole dish with .5 inches of water in the bottom.
  3. Bake at 350 degrees for 45 – 60 minutes.
  4. When cool, scoop out flesh and mash with a potato masher.
  5. Saute Onion, Garlic, and Bay leaf in Butter.
  6. Add all other ingredients and bring to a boil.
  7. Simmer for 30 minutes until potatoes are soft.
  8. Optionally mash with a potato masher for a smoother and thicker soup or leave us is for a chunky brothy soup.

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Pumpkin Black Bean Soup

recipes

Ingredients:

  • Pumpkin Puree (30 oz.)
  • Onion (1 med.)
  • Diced Tomatoes (14.5 oz.)
  • Black Beans, drained (30 oz.)
  • Heavy Cream (1 cup)
  • Stock (3 cups)
  • Olive Oil (3 tbsp.)
  • Curry Powder (1 tbsp.)
  • Cumin (1.5 tsp.)
  • Cayenne Pepper (.5 tsp.)
  • Salt (1 tsp.)

Directions:

  1. Saute Onion in Olive Oil
  2. Add Stock, Tomatoes, Black Beans, and Pumpkin Puree.
  3. Bring to a boil.
  4. Lower to a simmer and add Cream, Curry Powder, Cumin, Cayenne Pepper, and Salt.

Pumpkin Chili

recipes

Ingredients:

  • Red Bell Pepper, diced (1 med.)
  • Green Bell Pepper, diced (1 med.)
  • Carrots, peeled and diced (.5 lbs.)
  • Quinoa, uncooked (.75 cups)
  • Pumpkin Puree (30 oz.)
  • Cannellini Beans, dry and soaked overnight (2 cups)
  • Garlic, minced (1 tsp.)
  • Chili powder (3 tsp.)
  • Cumin Powder (1 tsp.)
  • Smoked Paprika (2 tsp.)
  • Allspice (.5 tsp.)
  • Cinnamon (1 tsp.)
  • Nutmeg (.25 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Put all ingredients in a slow cooker.
  2. Add enough water to cover the ingredients.
  3. Cook for 6-8 hours on low.

Potato Cheddar Soup

recipes

Ingredients:

  • Gold Potatoes, peeled and diced (2.5 lbs)
  • Carrots, sliced (1 lb.)
  • Cheddar Cheese (2 cups)
  • Stock (5 cups)         
  • Milk, warm (2.5 cups)
  • Salt or Garlic Salt (1 tsp.)
  • Butter (3 tbsp.)
  • Flour (3 tbsp.)
  • Parsley (1 tbsp.)
  • Black Pepper (1 tsp.)

Directions:

  1. Combine Potatoes, Carrots, Stock, and Salt in Instant Pot.
  2. Cook under pressure for 12 minutes.
  3. In a separate bowl, melt Butter and mix in Flour, Black Pepper, and Parsley.
  4. Once pressure comes down, add Butter mixture and bring to a simmer.
  5. Turn off heat and melt in Cheddar.

Potato Leek Soup

recipes

Ingredients:

  • Leeks, thinly sliced, (3 lg)
  • Potatoes, scrubbed and thinly sliced (3 lbs.)
  • Butter (3 tbsp.)
  • Vegetable Stock (3.5 cups)
  • Milk or Cream (1 cup)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Saute Leeks in Butter.
  2. Add Potatoes and Stock.
  3. Add extra water to cover Potatoes.
  4. Cook until Potatoes are falling apart soft.
  5. Add Cream, Salt, and Pepper and simmer for 15 minutes.

Minestrone Soup

recipes

Ingredients:

  • Carrots, sliced (1 lb.)
  • Onions, diced (small)
  • Celery, diced (2 stalks)
  • Zucchini, diced (1 med.)
  • Potatoes, peeled and diced (.5 lbs.)
  • Tomatoes, diced (15 oz. can)
  • Kidney Beans, rinsed (15 oz. can)
  • Orzo, (6 oz.)
  • Garlic, minced (1 tsp.)
  • Stock (2 cups)
  • Water (3 cups)
  • Red Wine (3 tbsp.)
  • Oregano (.5 tsp.)
  • Salt (.5 tsp.)
  • Black Pepper (.25 tsp.)
  • Parsley, dried (1 tsp.)

Directions:

  1. Simmer, Water, Stock, Tomatoes, Carrots, Celery, Onions, Wine, Ginger, and all spices for 40 minutes.
  2. Add Zuchinni, Kidney Beans, Potatoes, and Orzo and simmer for 20 more minutes.

Lentil Stew with Carrots and Tomatoes

recipes

Ingredients:

  • Lentils (16 oz. pkg.)
  • Carrots, peeled and diced (1 lb.)
  • Tomatoes, diced (2 lg.)    
  • Onion, diced (1 med.)
  • Olive Oil (2 tbsp.)
  • Vegetable Stock (5 cups)
  • Garlic, minced (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Saute Onion in Olive Oil
  2. Add Carrots
  3. Add Stock, Lentils, and Tomatoes
  4. Bring to a boil
  5. Add Black Pepper and simmer covered until Lentils are cooked.

Red Bell Pepper Soup

recipes

Ingredients:

  • Red Bell Peppers, halved and seeds removed (4)
  • Potatoes (peeled and cubed (2 lbs.)
  • Onion Minced (large)
  • Garlic, minced (2 tsp.)
  • Vegetable Consomme (2 qts.)
  • Milk (1 cup)
  • Butter (.25 cups)
  • Cayenne Pepper (.5 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Place Red Bell Peppers, skin side up, on a foil cover baking sheet.
  2. Broil in over until skin turns black.
  3. Place Peppers in sealed Ziploc bag for 30+ minutes.
  4. Place Potatoes Onion and Garlic in stock pot and bring to a boil.
  5. Peel and slice roasted Peppers and add to pot.
  6. Continue cooking until potatoes are soft.
  7. Add Milk, Butter, cayenne Pepper, Black Pepper, and Salt and continue heating until soup is consistent.
  8. Puree in blender until smooth.

Potato Spinach Bread Soup

recipes

Ingredients:

  • Gold Potatoes, cubed (2.5 lbs.)
  • Spinach, frozen (20 oz.)
  • Stale bread, cubed (4-6 slices)
  • Vegetable Stock (7 cups)
  • Salt (1 tsp.)
  • Black Pepper (1 tsp.)
  • Olive Oil

Directions:

  1. Place Potatoes, Spinach, Stock, Salt, and Black Pepper in Instant Pot.
  2. Cook under pressure for 11 minutes.
  3. Add Bread when pressure comes down.
  4. When serving, top with a bit of Olive Oil.

Lentil Soup

recipes

Ingredients:

  • Yellow onion (diced)
  • Carrots, peeled and diced (2)
  • Spinach, thawed (10 oz.)
  • Lentils (16 oz. pkg.)
  • Garlic (2 cloves)
  • Fire Roasted Tomatoes (2 cans)
  • Olive Oil (.25 cups)
  • Salt (2 tsp.)
  • Vegetable Stock (6 cups)
  • Paprika (1 tbsp.)
  • Oregano (1 tbsp.)

Directions:

  1. Instant Pot, Saute Onion and Garlic in Olive Oil.
  2. Add Carrot, Lentils, Tomatoes, Stock, Salt, Paprika and Oregano.
  3. Cook under high pressure for 10 minutes.
  4. Release the pressure.
  5. Stir in Spinach.

Bread and Tomato Soup

recipes

Ingredients:

  • Vine Tomatoes, diced (10)
  • Stale Mutli-grain Bread, cubed (6 slices)
  • Yellow Onion, diced (large)
  • Fresh Basil, torn (.5 cups)
  • Garlic, diced (4 cloves)
  • Olive Oil (2 tbsp.)
  • Thyme, dried (1 tsp.)
  • Balsamic Vinegar (2 tbsp.)
  • Sugar (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Saute Onion in Olive Oil.
  2. Add Garlic and Thyme.
  3. Add Tomatoes, Balsamic Vinegar, and Sugar.
  4. Bring to a simmer.
  5. Remove from heat and add Salt, Pepper, and Bread.
  6. Let stand 20 minutes.
  7. Uncover and add Basil.

Acorn Squash Soup

recipes

Ingredients:

  • Acorn Squash, halved and seeded (2)
  • Sweet Onion, chopped (large)
  • Carrot, peeled and chopped (.5 lbs)
  • Garlic, minced (.5 tsp.)
  • Butter (3 tbsp.)
  • Vegetable Stock (3.5 cups)
  • Half & Half (.25 cups)
  • Nutmeg (.5 tsp.)
  • Cinnamon (.5 tsp.)
  • Salt (.5 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Put Squash in baking dish cut side down.  Add water to cover the bottom.
  2. Bake at 400 degrees for about 45 minutes until flesh is easily pricked with a fork.
  3. Let cool and scoop out flesh.
  4. Saute Onion, Garlic, and Carrot in Butter until soft.
  5. Add Squash and Stock and bring to a boil.
  6. Simmer for 20 minutes.
  7. Puree in blender until smooth.
  8. Add Half & Half, Nutmeg, Cinnamon, Salt, and Black Pepper.
  9. Thin with water if desired.

Split Pea Soup

recipes

Ingredients:

  • Split Peas (16 oz pkg.)
  • Carrots, sliced (1 lb.)
  • Onion, large (diced)
  • Potatoes, peeled and cubed (3 medium)
  • Dill, freshly chopped (.25 cups)
  • Bay Leaf (1)
  • Parsley, dried (1 tbsp.)
  • Thyme (1 tsp.)
  • Salt (2 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Put all ingredients and 8 cups water into Instant Pot.
  2. Cook under pressure for 20 minutes.

Broccoli Cheddar Soup

recipes

Ingredients:

  • Yellow Onion (med.) diced
  • Carrots, (1lb)
  • Broccoli, Frozen 1.5-2 lbs
  • Cheddar, Shredded (8-12 oz.)
  • Butter (.25 cups + 1 Tbsp.)
  • Flour (.25 Cups)
  • Milk (2 Cups)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Broth (3 Cups)

Directions:

  1. In Instant Pot, saute onion in 1 tbsp. butter.
  2. Add Carrots, Broccoli, and Broth.
  3. Cook under pressure for 4 minutes.
  4. Melt .25 cups Butter, and whisk in .25 cups Flour.
  5. When pressure comes down, add Salt, Pepper, and Butter/Flour mixture.
  6. Return to saute and slowly add Milk (pre-warmed).
  7. Slowly add cheese until it is all melted and turn off heat.

Cream of Broccoli Soup

recipes

Ingredients

  • Broccoli, Frozen (2 lbs)
  • Milk, warmed (4 cups)
  • Flour (6 tbsp.)
  • Broth (4 cups)
  • Butter (4 tbsp.)
  • Salt (2 tsp.)
  • Black Pepper (1 tsp.)

Directions

  1. Melt Butter in stock pot.
  2. Whisk in flour.
  3. Slowly add Milk and heat until bubbly.
  4. Add Stock and bring to a boil.
  5. Add Broccoli, Salt, and Pepper.
  6. Cook until Broccoli is soft.

Wild Rice Soup

recipes

Ingredients:

  • Carrots, sliced (1 lb.)
  • Potatoes, small cubes (1 lb.)
  • Onion, diced (medium)
  • Wild Rice Blend (1 pkg.)
  • Great Northern Beans (2 15 oz. cans)
  • Olive Oil (1 tbsp.)
  • Bay leaves (2)
  • Garlic, minced (1 tsp.)
  • Vegetable Stock (7 cups)
  • Butter (4 tbsp.)
  • Flour (6 tbsp.)
  • Milk, warmed (2 cups)
  • Salt (1 tsp.)
  • Black Pepper

Directions:

  1. Saute Bay Leaves, Onion, and Garlic in oil in the Instant Pot.
  2. Add Potatoes, Carrots, Rice, Stock, Salt, and Pepper.
  3. Cook under pressure for 17 minutes.
  4. Separately melt Butter and whisk in Flour.
  5. Add Butter/Flour to Milk.
  6. Add Beans and Sauce when the pressure comes down and bring to a boil.
  7. Turn off and let cool.

Italian Orzo Spinach Soup

recipes

Ingredients:

  • Onion, diced (med.)
  • Carrots, diced (1 lb)
  • Fire Roasted Tomatoes (14.5 oz. can)
  • Orzo Pasta (8 oz.)
  • Spinach, Thawed (30 oz.)
  • Great Northern Beans (1 can)
  • Olive Oil (2 tbsp.)
  • Garlic, minced (2 tsp.)
  • Vegetable Stock (6 cups)
  • Thyme (.5 tsp.)
  • Oregano (.25 tsp.)
  • Rosemary (.25 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp)

Directions:

  1. Saute Onion and Garlic in Olive Oil in a large stock pot.
  2. Add Carrots and cook until they start getting soft.
  3. Add Stock, Tomatoes, Orzo, and all other spices and bring it to a boil.
  4. Simmer for 5 minutes, add beans and simmer for 3 more minutes.
  5. Add Spinach and cook until bright green, about 2 minutes.

Italian Beans with Tomatoes

recipes

Ingredients:

  • Great Northern Beans (4 cans)
  • Italian Diced Tomatoes (4 cans)
  • Pasta, Orzo-like (.5 lbs)
  • Basil, Dried (2 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Cook Pasta
  2. In separate pot, heat Tomatoes until sauce like
  3. Add beans, Basil and Black Pepper and cook for five minutes.
  4. Mix with cooked pasta.

Chick’n and Noodles

recipes

Ingredients:

  • Egg Noodles, broad (1 pkg.)
  • Carrots, sliced (1-2 lbs.)
  • Grilled Chick’n strips (2 pkgs)
  • Consomme (3 tbsp.)
  • Black Pepper (1 tsp.)

Directions:

  1. Place Carrots, Chick’n, Consomme, Black Pepper, and Noodles in Instant Pot in that order.
  2. Add water until Noodles are covered (10-12 cups.)
  3. Cook under pressure for 12 minutes

Miso Soup

recipes

Ingredients:

  • Carrots, sliced (1 lb.)
  • Mushrooms, sliced (1 lb)
  • Broccoli, frozen (1 lb)
  • Peas, frozen (.5 lbs)
  • Brown Rice Noodles (2 packets, or 4 oz.)
  • Garlic, minced (2 tsp.)
  • Soy Sauce (4 tbsp.)
  • Red Wine Vinegar (4 tsp.)
  • Miso (4 tbsp.)

Directions:

  1. Boil Vegetables in enough water to cover them with Garlic, Soy Sauce and Red Wine Vinegar.
  2. When cooked stop boiling and add Miso.
  3. When ready to serve and Rice Noodles and reheat if necessary.
  4. Mix and let stand until noodles are soft.

Eggplant Tomato Soup

recipes

Ingredients:

  • Eggplant, peeled and cubed (1)
  • Carrots, sliced (.5 lbs)
  • Onion, diced (lg.)
  • Roma Tomatoes, halved (8, ~2lbs.)
  • Garlic, minced (5 tsp.)
  • Butter (2 tbsp.)
  • Olive Oil (4 tbsp.)
  • Red Cooking Wine (.5 cups)
  • Vegetable Stock (3 cups)
  • Basil, dried (2 tsp.)
  • Oregano, dried (1 tsp.)
  • Red Pepper, ground (.5 – 1 tsp.)
  • Salt (1 tsp.)G

Directions:

  1. Lay Tomatoes cut side down on foil covered cookie sheet. Broil in oven until blackened.
  2. Meanwhile Saute Onion and Garlic in Butter and Olive Oil I a large stock pot.
  3. Add Eggplant and cook until caramelized.
  4. Add Carrot and cook until partially softened.
  5. Add Tomatoes, stock and Spices and bring to a boil.
  6. Simmer until Carrots are soft.
  7. Puree in Blender