Category: Soup On Saturday

Tuscan White Bean Soup

I was out to lunch the other day with a college student, and he mentioned that he wanted me to get another bean soup recipe up. So, this one is for him, and I’m pretty sure he’ll like it. I trust you will too.

For centuries, the people of Tuscany have loved beans. In fact, they have the unfortunate nickname of bean eaters. Tuscan bean varieties vary by geographic area, and some towns are known for their particular type. That’s one of the things I love most about Italy. Each place usually has many things unique to them. If you see something you like, you have to get it then, because you probably won’t see it elsewhere. I always use this as an excuse for going back. Sorry for the deviation 🙂 Here’s the recipe…

Soup On Saturday Soups and Stews

Pizza Soup

Earlier this week, I did a post on my rendition of roasted red pepper pita pizza. Knowing the college students I was preparing them for could consume them in large amounts, I thought it was a good idea to have a jar of prepared pizza sauce on hand in case we went through my home-made sauce.

Luckily, I didn’t have to use my backup, so today I thought I’d come up with a way to use it. Although we have been having some great weather lately, we’re supposed to get hit with a bit of snow tomorrow 🙁 What could be better than a grilled cheese sandwich and some hot soup on a snow day?

Main Course Soup On Saturday Soups and Stews

Black and Red Bean Soup

Sorry for the delay in getting this recipe up. I finished the Y challenge this morning and then had to get ready for some dinner guests. In hindsight, I wish I had made this easy soup tonight. It’s easy to throw all the ingredients into a crock pot before you head into work. You’ll come home to a great meal.

Main Course Soup On Saturday Soups and Stews

Caldo Verde Soup

For the last couple of years, I’ve learned to appreciate the simplicity of monastery cooking. I guess you could say that I owe it all to a Brother Vincent, a Benedictine monk from upper state New York.

Before I bought his book, Sacred Feasts, I was unaware that, since the beginnings of monastic life, monks were basically vegetarian. Brother Vincent has written several cookbooks and books on prayer, and I like both his cooking and writing styles. One day, I hope to make it up to his monastery to visit.

Main Course Soup On Saturday Soups and Stews

Barley and Mushroom Soup

I know a lot of people don’t like mushrooms, but I’ve always felt it’s because they’ve never had them cooked properly 🙂 Just kidding.

Mushrooms are an important part of a vegetarian diet, mainly because they have a meaty texture and add a nice depth of flavor to a recipe. Throw them together with barley and roasted red peppers, and you have a great tasting combination.

Soup On Saturday Soups and Stews Vegan Vegetarian

Lima Bean Soup

I’ll be the first to admit I wasn’t always a fan of lima beans. I guess it was something about the consistency, but who knows.

Recently, my next door neighbor sent a container of this soup over and it was actually quite tasty. Here’s a version I think you’ll like. Somehow, it reminds me that spring is coming:)

Main Course Soup On Saturday Soups and Stews Vegan Vegetarian

Sweet Potato Soup

Growing up, I don’t remember ever eating a sweet potato. I’m not sure why, but it was only recently that I started integrating them into my diet. Sweet Potatoes are a great source of nutrition. High in fiber, they are loaded with vitamins A and C, iron and calcium. I hope you’ll give this soup a try, even if you’ve never had sweet potatoes before 🙂

Don’t be afraid of the peanut butter. It adds a great depth to this soup, which originated in Africa.

Main Course Soup On Saturday Soups and Stews Vegan Vegetarian

Tomato and Bulgur Soup

Forgive me for having two back to back tomato soup recipes. The snowy cold weather has been hanging around my neck of the woods, and any kind of tomato soup always seems to pull me out of the winter blues. I want SPRING 🙂

Actually, I was also looking to use up my store of bulgur wheat that I purchased for my Lentil Chili recipe. Bulgur wheat is a whole grain. The kind I use from Bob’s Red Mill is red wheat that has been parboiled, dried, and ground. It thickens anything you add it to.

I’ve learned recently that its very important to eat 3-5 servings of whole grains each day. The Whole Grains Council has terrific information about the health benefits of adding whole grains to your diet. You’ll also find some great recipes there. Adding bulgur wheat to this easy soup recipe is an easy way to get a part of your daily requirement.

Inspiration Italy Main Course Soup On Saturday Soups and Stews Vegan Vegetarian

Tomato and Bread Soup

I was visiting with a family the other day, and all the kids were home because school had been cancelled. When my friend asked them what they wanted for lunch, they asked for “red” soup. Interesting. I realized that, since the mom and dad don’t like tomatoes, they must not use that name with their kids. It brought a smile to my face. What kid doesn’t like a bowl of tomato soup, served up with a grilled cheese sandwich?

The soup for this weekend is one of the easiest soups to make, and one of the best tasting. I remember having it for the first time when my family and I were in Florence one October. Pappa al Pomodoro is true Tuscan peasant food. I got the recipe from How To Cook Everything Vegetarian by Mark Bittman. The book arrived the other day as a birthday gift from my brother and his family. It was a great choice 🙂

Main Course Soup On Saturday Soups and Stews Vegan Vegetarian

Potato and Leek Soup

Since it looks like its cold just about everywhere, I know we’re all looking for some comfort food. Most recipes for Potato and Leek soup include heavy cream, chicken broth and butter as ingredients. One recipe I found online included a full pound of bacon. Oh my…

In my desire for something more healthy, I wanted to lighten things up. Give this easy and filling recipe a try.