Vegetarian Chili

Such an easy thing to throw together on a cold night! We have it over rice or baked potatoes and melt cheese on top. I add Hot Sauce to my bowl; the green one from Che's in Hess Village if you're reading from Hamilton, Ontario! I like it hotter than the rest of the family. My non vegetarian husband frys ground beef in a skillet on the side and pours my chili on top to suit his meat eating needs. This chili freezes really well and on nights when I want home cooked but not home to cook it I'm glad to pull this out for dinner. Eat it with beer. Most things just taste better with beer :)

Ingredients


2 tablespoons vegetable oil

4 cloves garlic, minced

1 cup chopped onion

2 cups chopped celery

2 cups chopped green bell pepper

1 cup chopped red bell pepper

1 cup chopped yellow bell pepper

2 cans whole peeled tomatoes with liquid, chopped

1 can white kidney beans, undrained

1 can red kidney beans, undrained

1 can navy beans, undrained

1 can whole kernel corn, drained

3 tablespoons chili powder

2 tablespoons Club House Tex Mex Seasoning

1 tablespoon Club House Cajun Spice

1/2 tablespoon garlic powder

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and celery in the pot until tender. Mix in the green, red and yellow bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
Stir in the tomatoes with liquid, kidney and navy beans with liquid, and corn. Season with tex mex spice, cajun spice and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook for about an hour stirring occasionally.

Sweet Pepper Soup

INGREDIENTS

4 tbsp butter (I use Earth Balance)
1 onion finely chopped
2 stalks of celery finely chopped
2 yellow bell peppers
2 red bell peppers
2 tbsps chopped parsley
1 tsp chervil
4 tbsp flour (or to keep it gluten free, I use the equivalent in cornstarch/water mix)
9 cups of vegetable stock
Salt, Pepper & Paprika to taste
5 tbsp of heavy cream (if I make it to freeze I don't add the cream until it's thawed & heated through)

INSTRUCTIONS

1. Heat butter in a large pot over low heat. Add onion, cover & cook 4 minutes.
2. Stir in celery, cook another 5 minutes.
3. Add peppers, season & add parsley, chervil & paprika. Cover & cook 5 minutes over medium heat.
4. Mix in flour, cook 3 minutes on low heat uncovered.
5. Pour in stock & mix well. Bring to a boil & reduce heat to medium. Cook 20 minutes partly covered, then puree. Incorporate cream & serve!

French Spring Soup

INGREDIENTS
1/4 cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/3 cup uncooked long-grain white rice
4 teaspoons salt
1/2 pound fresh spinach
1 cup heavy cream

INSTRUCTIONS
1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Fresh Pea Soup

INGREDIENTS
2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)

INSTRUCTIONS
1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Beans and Greens

INGREDIENTS
4 (14.5 ounce) cans vegetable broth
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, with liquid
1 (15 ounce) can great Northern beans, with liquid
1 (15 ounce) can pinto beans, with liquid
1/4 cup vegetable oil
1 tablespoon garlic powder
salt to taste
black pepper to taste

INSTRUCTIONS
1. Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.

Vegetarian Pho (Vietnamese Noodle Soup)

INGREDIENTS
Broth
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 1/4-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup
Pho
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

INSTRUCTIONS

1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

Red Pepper-Carrot Soup

INGREDIENTS
2 large red bell peppers (1 lb.), plus slices for garnish, optional
2 Tbs. olive oil
1/2 tsp. curry powder
1 bay leaf
1 large onion, sliced (2 cups)
2 large carrots, sliced (1/2 lb.)
4 cloves garlic, peeled and sliced
1 tsp. salt
2 Tbs. lemon juice

INSTRUCTIONS
1. Preheat oven to 350°F. Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds.
2. Heat oil in 2-qt. saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent.
3. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.
4. Transfer carrot mixture to blender, add bell peppers, and purée until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.

Miso Noodle Soup with Edamame

INGREDIENTS
2 oz. bean thread noodles
3 oz. fresh shiitake or button mushrooms
2 tsp. canola oil
3 scallions, thinly sliced with white and green parts
1 small carrot, halved lengthwise and thinly sliced on diagonal
1 cup (6 oz.) frozen shelled edamame
5 oz. baby spinach
1 tsp. grated fresh ginger
4 to 6 Tbs. dark miso
1/4 tsp. toasted sesame oil
Tamari soy sauce, optional

INSTRUCTIONS
1. Put noodles in a bowl with water to cover, and set aside.
2. Trim mushrooms and wash, chop finely. Slice caps thinly, and set aside.
3. Heat oil in a soup pot. Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
4. Add 5 cups water, and bring to a boil. Add edamame, and cook for 4 minutes. Drain noodles, and add to pot with spinach and ginger. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
5. Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired. Add sesame oil and tamari to taste. Serve hot.

Broccoli And Cheese Soup

INGREDIENTS
2 bunches broccoli, trimmed and coarsely chopped (2 1/2 lb.)
1 medium yellow onion, finely chopped (1 cup)
3 cups low-sodium vegetable broth
1 1/2 Tbs. nutritional yeast flakes
1/8 tsp. ground cumin
1/8 tsp. ground nutmeg
1/4 cup fat-free half-and-half
1/2 cup shredded marble cheese
INSTRUCTIONS
1. Working in batches, purée soup in food processor until smooth. Return to saucepan. Stir in half-and-half, and heat over low heat until hot. Season with salt and pepper, if desired. Sprinkle each serving with 1 Tbs. cheese.

Asparagus Soup With Parmesan Crisps

INGREDIENTS
2 Tbs. unsalted butter or olive oil
1/2 cup grated Parmesan cheese
1 medium onion, chopped (1 cup)
5 cups low-sodium vegetable broth
2 lb. fresh asparagus (36 to 40 medium-size spears), tips reserved, stalks cut into 1/2-inch pieces, divided
1 tsp. dried thyme
1/3 cup low-fat milk or heavy cream
1 Tbs. lemon juice
2 tsp. grated lemon zest

INSTRUCTIONS
1. Preheat oven to 400°F. Line baking sheet with foil. Divide Parmesan cheese into 6 mounds on baking mat, and flatten using back of spoon. Bake 3 to 4 minutes, or until cheese melts into lacy rounds. Cool completely. Remove from baking sheet with spatula; set aside.
2. Melt butter in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add broth, asparagus stalks, and thyme; bring to a boil. Reduce heat to medium-low, cover pan, and simmer 15 to 20 minutes or until asparagus is tender.
3. Meanwhile, cook asparagus tips in boiling, salted water 2 minutes, or until just tender. Drain, and rinse under cold water. Set aside.
4. Purée soup in blender or food processor until smooth. Return to pan, and stir in milk, lemon juice, and lemon zest. Season with salt and pepper, if desired. Serve warm or at room temperature, garnished with asparagus tips and Parmesan crisps.

Corn Chowder with Green Chiles

INGREDIENTS
2 fresh, mild green Mexican (Anaheim) or poblano chiles roasted & peeled
2 Tbs. corn oil or vegetable oil
2 Tbs. unsalted butter
1 large onion, minced
3 cups corn kernels, scraped from the cob (about 6 medium ears), fresh or frozen
3 cups milk
12 to 14-oz. russet baking potato, peeled and diced
1 1/2 tsp. salt, or more to taste
1/2 cup whipping cream
Pinch white pepper
About 1/4 cup pepitas (shelled pumpkin seeds), dry-roasted, optional

INSTRUCTIONS
1. To prepare chowder: Heat oil and butter in large, heavy saucepan over medium. Stir in onion, and cook until soft and translucent, about 5 minutes. In blender, purée 1 cup corn with 1 cup milk. Pour mixture into pan and add remaining milk with remaining corn, potato and 11/2 teaspoons salt. Reduce heat to medium-low and cook 15 to 20 minutes, or until potato is tender. Adjust heat, if necessary, to keep soup from boiling. Stir in cream and heat through. Add more salt, if desired, and pepper. Ladle into shallow bowls. Top with green chiles. Scatter pepitas over soup, if using. Serve hot.

Vegan 'Chicken' Noodle Soup

INGREDIENTS
4 cups no-chicken broth
1/2 cup baby carrots, sliced into 1/4-inch rounds
1 stalk celery, chopped (about 1/2 cup)
1/2 tsp. granulated onion
3 oz. dry fettuccine, broken into 2-inch pieces (about 1/2 cup)
2 1/2 Tbs. plain TVP bits
2 green onions, thinly sliced (about 1/3 cup)
1 Tbs. minced fresh parsley
INSTRUCTIONS
1. Combine broth, carrots, celery and onion in large saucepan over medium-high heat, and bring to a simmer. Reduce heat to low, and stir in fettuccine. Simmer, partially covered, 15 minutes. Stir in TVP and green onions.
2. Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.

Gluten Free Vegetarian Baked Potato & Leek Soup

We sorta winged this one afternoon and it turned out to be pretty amazing!

2 carrots, peeled & diced
2 stalks of celery, diced
1 leek, chopped
1 clove of garlic, minced
2 raw potatoes, diced
2-3 tbsp vegetable oil
8 cups of vegetable stock
1 can of corn
6 baked potatoes, skins peeled off & diced
1 cup 35% heavy cream
1 tsp dried thyme
1 tsp dried parsley
1 tsp garlic powder
Salt & Pepper to taste
Cornstarch mixture to thicken, if necessary

Sauté the carrots, celery, leek, garlic & raw potatoes in the vegetable oil. Add salt & pepper. Stir and cook until soft.... about 5-7 minutes
Add in the vegetable stock & corn & seasonings and boil for 45 minutes.
Puree the soup until blended together then add in heavy cream. Add in baked potatoes. Stir well, add salt & pepper to taste and serve.... with chives & cheddar cheese if you like chives & cheese!