Vegan MoFo 2016 Day 30 - Vegan White Bean and Cabbage Soup

Vegan MoFo 2016 – Day 30 Vegan White Bean and Cabbage Stew   

Hey MoFo Friends!  Happy Day 30!  Wow, I did it.  I posted every day of Vegan MoFo!  The recipe I’m sharing today is one of the first sought out vegan recipes I ever made.  My nephew is vegan and has been for many years.  He lives on the west coast and I live on the east coast.  Five years ago (before I became mostly plant based) he came to visit with his family to my house.  My mom was also here and I was like “Mom, what should we plan for meals for him?”  My mom was like “oh don’t worry about it, his mom will bring him things.”  So my nephew was only 20 and they were staying in a hotel near by us.  My parents were staying here and it was a full house.  Any way he had limited options and I felt really bad.  So, I got on the internet and searched for something I could make.   I found this soup and it makes a big batch.  My nephew loved it and ate three bowls and everyone else loved it too.  Of course, I looked at several recipes and then came up with how I wanted it to taste. LOL

White Bean and Cabbage Soup

1 medium onion

2 Tablespoons olive oil

1 stalk of celery, chopped

2 carrots, peeled and chopped

2 medium potatoes, chopped

1/2 medium head of cabbage, chopped

1 teaspoon thyme

1 teaspoon sea salt

½ teaspoon pepper

6 cups of water (or enough to cover everything)

1 can of white beans (cannellini or navy) drained

Sauté the onions in the olive oil over medium heat for a few minutes.  Add the chopped celery, carrots and potatoes.  Continue cooking over medium heat a few more minutes.  Add the cabbage and stir.  Add the thyme, sea salt, pepper, water and white beans.   Cook over medium heat about 30 minutes until everything is soft. 

 

Vegan MoFo 2016 Day 29 - Vegan Tomato, Butternut and Bean Soup

Vegan MoFo 2016 – Day 29 Vegan Tomato Butternut Bean Soup  

Hey MoFo Friends!  Happy Day 29!  It’s getting to be soup weather here.  I love all kinds of soups.  Here’s one I adapted to make it yummy to me!

Vegan Tomato, Butternut and Bean Soup

1 small butternut squash, peeled and cubed

Olive oil

1 15 oz can of petite diced tomatoes

1 15 oz can of tomato sauce

½ teaspoon sugar

1 can of white beans, drained (like navy or cannellini beans)

1 clove of garlic

1 teaspoon salt

½ teaspoon pepper

1 teaspoon Italian seasoning

¼ teaspoon paprika

¼ teaspoon cumin

Sauté the butternut squash with a tiny bit of olive oil in a frying pan until soft.  Put cooked butternut squash in a stock pot, add the rest of the ingredients.  Cook over medium heat for about a half an hour.  Serve with your favorite bread!

Vegan MoFo Day 2 - Butternut Squash Soup

I’ve been looking forward to this Vegan MoFo.  I really hope it kick starts me back into blogging.  I can’t believe I haven’t posted anything since January 2^nd  prior to this month.  I guess I wish there was a Vegan Year of Food!  LOL  I’m not sure if I’m going to do any themes yet.  I was thinking of doing the same type of dish on certain days.  Like Tuesdays would be soup day, Sundays would be  family recipe day etc.  I guess I need to plan it out and work on a schedule. 

Soup is one of my favorite things to make and eat.  This butternut squash soup is very easy and heats up well.  Butternut squash is a little bit sweet so it’s nice to add the savory onions and thyme for this soup.  

Butternut Squash Soup

1 medium butternut squash peeled, seeded and cut into cubes

1 medium potato peeled and cut into cubes

1 small onion chopped

1 T margarine

Salt & pepper (1/2 tsp salt and ¼ tsp)

½ tsp. dried thyme

Water

Sauté the onion in the margarine until soft.  Add the butternut squash, potato, salt, pepper and thyme.  Put in enough water to cover the squash and potatoes.  Bring to a boil and then cook over medium heat until squash and potatoes are soft.  

Put mixture into a blender (make sure you open the ven and put a cloth over top if you do this while the soup is still hot).  Puree until smooth.  You may also use an immersion blender right in the pot.    Add additional salt and pepper to taste.  Add more water if you want a thinner soup; don't add all the liquid from the soup if you want a thicker soup.  Or add coconut creamer or almond milk for a richer flavor.  

Vegetarian Vegetable Soup

I loved the canned vegetarian vegetable soup but it's not vegan with the egg whites in those alphabet noodles.  So, I figured out how to make it myself.  Here's my version.

Vegetarian Vegetable Soup

1 bag of frozen vegetables for soup (16 ounces)
32 ounces vegetable broth
3 T tomato paste
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp salt
1/4 tsp pepper
about 1/4 cup of alphabet noodles or other small pasta

Add all ingredients to a large sauce pan.  Bring to a boil. Lower heat and let simmer a 1/2 hour. Right before serving add 1/4 cup of alphabet noodles to soup. Let cook about 4 minutes.  Serve immediately.

This soup is better the next day. So, if you are going to wait, then I'd wait to add the alphabet noodles until you reheat it.

Okay - so, here's my yummy soup. I barely got a picture of it.  My family came in the kitchen and asked to have some.  Wow, they loved it.  I will definitely be making it again!