Tag: Soup

Curry Cabbage Soup

Curry Cabbage Soup

Curry Cabbage Soup is absolutely heart-warming and perfect during those last remaining weeks of winter. Cozy up with a cup or bowl of this deliciously creamy soup. You can elect to leave out the chickpeas if desired, and you may serve this soup over rice 

Miso Split Pea Soup

Miso Split Pea Soup

Miso Split Pea Soup is light in flavor but filling and warming during the winter months. Make this big batch of soup for the week or store your leftovers in the freezer. Split peas are a great source of plant-based protein, they are low in 

Rosemary & Kale Navy Bean Soup

Rosemary & Kale Navy Bean Soup

Rosemary & Kale Navy Bean Soup, a simple recipe that doesn’t skip on flavor and nutrition. This dish is perfect if you don’t have the time to put much effort in to dinner, but still want a satisfying meal. Serve this soup with croutons or crackers if desired and store leftovers in the freezer for up to 3 months.

Ingredients

Serves: 6 Time: 45 minutes

Rosemary & Kale Navy Bean Soup

  • 2 cans or 2 cups soaked navy beans
  • 6 cups vegetable broth
  • 1/2 yellow onion, diced
  • 4 celery stalks, diced
  • 1-2 large carrots, diced
  • 4 garlic cloves, minced
  • 1 Tbs minced rosemary
  • Salt and pepper to taste
  • Olive oil
  • 2 cups kale, rinsed & stems removed

Directions

  1. Begin by preparing your vegetables.
  2. In a large stovetop pot on medium high heat, add about 1 Tbs olive oil.
  3. Once hot, begin sautéing your onion, garlic, carrot, and celery. Cook together for 5-7 minutes or until they begin to soften.
  4. Then, add in the navy beans, rosemary, and a dash of black pepper.
  5. Cook for 2 minutes and then add the vegetable broth.
  6. Bring the soup to a low boil, then reduce heat to low, cover with a lid, and simmer for 25-45 minutes.
  7. Towards the end of cooking, add in the kale and just allow it to wilt.
  8. Taste and adjust seasoning as desired.
  9. Remove soup from heat, then serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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Black Bean Quinoa Soup

Black Bean Quinoa Soup

Black Bean Quinoa Soup with vegetables, protein, and healthy grain. A delicious & nutrient-packed dish all in one pot for an easy dinner fix with simple ingredients. Ingredients Serves: 4-5 Time: 45 minutes Black Bean Quinoa Soup 1 15 oz. can black beans, drained & 

Kale & Lentil Coconut Soup

Kale & Lentil Coconut Soup

Kale & Lentil Coconut Soup with a touch of spice makes for a rich soup to keep you warm during the cold, winter months. If desired, you can substitute for chicken broth and you can still make this recipe if you don’t have curry paste 

Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans and Roasted Garlic adapted from the Veganomicon. For vegetarian and non-vegan diets, you can definitely top this soup with shredded cheddar or mozzarella cheese.

Ingredients

Serves: 10-12 Time: 45 Minutes

Tomato & Rice Soup with Navy Beans

  • x2 28 oz. cans crushed tomatoes
  • 2 cups canned Navy Beans, rinsed & soaked*
  • 1 cup long-grain white or brown rice
  • 1/2 large yellow onion, small dice
  • 1-2 garlic bulbs, roasted
  • 2 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 2 tsp salt
  • 1 tsp black pepper
  • 2-3 bay leaves
  • Olive oil

*If using dried Navy Beans, do a quick boil and allow them to soak for 1 hour before preparing your soup. Then, add in the beans with the rice.

Directions

  1. Prepare your onion and set it aside. Preheat the oven to 425ºF
  2. To roast the garlic bulbs, take whole & unpeeled & unseparated bulbs and cut off the tops of the bulbs to expose the skin of each clove.
  3. Drizzle about 1 Tbs of olive oil on top of the bulbs, allowing oil to seep in between the cloves. and tightly wrap with foil.
  4. Place on a small tray in the oven and roast for 25-30 minutes.
  5. Meanwhile, heat a bit of olive oil in a large stovetop pot on medium-high heat.
  6. Once hot, saute the onion for 8-10 minutes.
  7. Then, add the rice and herbs. Cook for 2 minutes. (If using dried & quick soaked beans, add now)
  8. Next, add in the tomatoes and fill each can with water once and add to the pot. Stir together well.
  9. Bring the soup to a boil. Once boiling, reduce heat to low and simmer for 45 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
  10. When your garlic has completed roasting, carefully remove from the peels and mash the garlic in a small bowl with a fork. Add the garlic to the soup.
  11. If using canned navy beans, add the beans in during the last 15 minutes of simmering.
  12. Once your rice is fully cooked and the soup is to your desired flavor, serve hot & enjoy!

Store leftovers in the freezer for up to 2-3 months and reheat on the stove.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Winter Vegetable Stew

Winter Vegetable Stew

Winter Vegetable Stew with hearty root vegetables and herbs makes for a warm, satiating cup or bowl of stew. Enjoy with a side of bread or some crackers. You can also mix and match the vegetables for this stew, such as using Yukon potatoes or 

Coconut Curry Sweet Potato Soup

Coconut Curry Sweet Potato Soup

Coconut Curry Sweet Potato Soup is rich, creamy, and loaded with flavor & nutrients. This soup is excellent for the colder months. Sweet potatoes have been found to reduce the risk of one cancer, in particular, colorectal cancer. They are also rich in vitamin A 

Creamy Cauliflower Soup

Creamy Cauliflower Soup

I know what you’re thinking, “cauliflower soup, really?” Yes, really. This Creamy Cauliflower Soup is absolutely delicious (any time of year). Why try it? It’s super light but fully satisfying on flavor and texture. Plus this recipe is incredibly easy to make and it’s only got 5 key ingredients! If you don’t want a vegan version, you can substitute the smart balance for regular butter and the vegetable broth for chicken stock.

Ingredients

Creamy Cauliflower Soup

  • 1 head cauliflower, florets
  • 1/2 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1-2 Tbs Smart Balance or other vegan butter
  • 4 cups vegetable broth
  • Seasoning: black pepper, paprika, ground thyme
  • Optional: Olive oil (for drizzling)

Directions

  1. Preheat the oven to 425ºF
  2. On a baking sheet, spread out cauliflower florets. Optionally drizzle a light amount of olive oil over the cauliflower.
  3. Place cauliflower in the oven and roast for 20-25 minutes.
  4. Meanwhile, prepare your onion and garlic.
  5. Once the cauliflower is done roasting, remove it from the oven.
  6. In a stockpot, begin sauteing the onion and garlic in some of the vegan butter. Cook on high heat until the onions turn translucent.
  7. Then, add the cauliflower and about one cup of vegetable broth. Reduce to medium-low heat.
  8. Use an immersion blender to gradually blend the vegetables and broth. If you don’t have an immersion blender, you may transfer the soup ingredients to a food processor or a blender. Gradually add in the vegetable broth while blending.
  9. Add in seasonings to taste and fully mix together the soup.
  10. Serve with green onions, spring greens, toast, or crackers, and enjoy!

You may store leftovers in the freeze for 2-4 weeks or in the refrigerator for 1-2 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Sweet Potato Soup

Sweet Potato Soup

Sweet Potato Soup is rich, vegan-friendly, and packed with flavor! Plus this dish is full of vitamin A and potassium. This recipe is made easier by having an immersion blender, but a food processor can also get the job done! Our recipe calls for added