Soups and Stews

Sweet Potato & White Bean Bisque

karenwpullen Recipes, Soups and Stews
Sweet Potato & White Bean Bisque

As I type this, we’re expecting weather in the teens — that’s cold for NC! A creamy hot soup is exactly what a body needs.

Prep Time15 minutes
Cook Time20 minutes
Print Recipe

Sweet Potato White Bean Bisque

Creamy, no-oil, flavorful soup
Course: Soup
Servings: 4

Equipment

  • blender immersion blender will work fine

Ingredients

  • 2 cloves garlic minced
  • ½ onion diced
  • 2 medium-large sweet potatoes peeled, cubed
  • 1 ½ cups cannellini beans or one 14-oz can
  • 4 cups vegetable broth
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp salt or to taste
  • 2 Tbs pepitas Sunflower seeds for topping
  • 2 Tbs yogurt plant-based for topping

Instructions

  • Sauté the minced garlic and onion until the onions turn translucent. Add a bit of broth if they start to stick.
  • Add the sweet potatoes and beans and veggie broth.
  • Bring to a boil, then reduce it to a simmer and cook until the potatoes are tender, 10 – 20 minutes.
  • Remove from the heat and stir in the salt, pepper, and cayenne.
  • Optional: Take out one cup of soup, that will not be blended, to keep a little texture to the soup.
  • With an immersion blender, puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
  • Add back in the chunky cup that you kept out previously, optionally.
  • Serve the bisque garnished with the pepitas and a drizzle of yogurt.

Notes

This is the perfect soup for winter weather.

New Year’s Day Soup

karenwpullen Soups and Stews
New Year’s Day Soup

It’s traditional on January 1 to have black-eyed peas for luck, and collards for money. This soup incorporates both, with jalapeno for a little kick and some extra vegetables for variety. You can use canned, dried, or fresh black-eyed peas. It’s a nutritional powerhouse and a great way to start the new year!

To prepare the collards: rinse them, then trim away the tough center stem and chop the leaves into shreds.

Prep Time20 minutes
Cook Time20 minutes
Print Recipe

New Year’s Day Soup

With black-eyed peas for luck, and collards for money, this soup is a nutritional powerhouse.
Course: Main Course, Soup
Keyword: healthy, lunch, peas
Servings: 0

Ingredients

  • 1 onion chopped
  • 2 stalks celery chopped
  • 2 large carrots chopped
  • 4 cloves garlic chopped
  • 1/2 jalapeno pepper minced
  • 1 quart veggie broth
  • 2 cups water
  • 1 Tbs miso
  • 2 Tbs mushroom powder optional
  • 4 cups collard greens trimmed, chopped
  • 2 15-oz cans black-eyed peas drained and rinsed (see notes)
  • 1 15-oz can fire-roasted diced tomatoes
  • 1 tsp smoked paprika
  • 2 tsp Italian seasoning
  • 2 Tbs red wine

Instructions

  • In a large pot, cook onion, celery, carrots, garlic, and jalapeno over medium heat, stirring. Add water if it starts to stick.
  • Whisk the miso in the two cups of water until dissolved. Add it, and all remaining ingredients, to the soup pot.
  • Simmer to blend the flavors, 10 – 20 minutes. Taste for salt.

Notes

It’s always optional to use dried peas. Soak them for 6-12 hours, drain, then cover with water and simmer for an hour or until they are soft.
Fresh black-eyed peas are usually available in the grocery store around New Year’s Day. Bring a pot of salted water to a boil, drop in the peas, and cook until they are tender. Test after ten minutes; it could take 20 minutes or longer.

Mushroom B’f Burgundy

karenwpullen Main Dishes, Recipes, Soups and Stews , ,
Mushroom B’f Burgundy

Not beef, but just as flavorful, and quick-cooking in the Instant Pot. Serve over mashed potatoes for an outstanding dinner dish.

Prep Time20 minutes
Cook Time15 minutes
Print Recipe

Mushroom Soy Curl Burgundy

A plantified version of beef bourguignon.
Course: Main Course
Cuisine: French
Keyword: comfort, mushrooms
Servings: 5

Equipment

  • Instant pot

Ingredients

  • 1/2 package Butler soy curls
  • 1 cup veggie broth
  • 1 Tbs vegan Worcestershire sauce
  • 1 Tbs browning sauce, like Kitchen Bouquet or molasses
  • 1 onion chopped
  • 2-3 large carrots diced
  • 5 cloves garlic minced
  • 1 pound cremini mushrooms quartered
  • 4 stalks celery chopped
  • 1 cup red wine
  • 2 tsp dried thyme
  • 1 Tbs soy sauce
  • 1 tsp miso
  • 2 Tbs mushroom powder optional
  • 1 Tbs tomato paste
  • 2 bay leaves
  • 1 cup water
  • 2 Tbs cornstarch in a slurry with 1/4 cup water
  • 2 cups greens spinach or baby kale

Instructions

Soy Curls

  • Put the soy curls into a bowl of warm water to hydrate for 7-8 minutes.
  • Drain, and press out as much water as possible. One way is to put them in a clean dishtowel then wrap & squeeze. Or a fine-mesh strainer, and press.
  • In a skillet over medium heat, cook them for about 5 minutes to dry them out.
  • Add the broth, Worcestershire, and browning sauce, and cook until the liquid has reduced and they are dark brown color. Set aside.

Mushroom burgundy – instant pot

  • Set the IP to sauté and add the onion, garlic, and mushrooms. Cook about 5 minutes, stirring to mix.
  • Add the wine and cook a few minutes to cook out the alcohol.
  • Add the carrots, celery, and thyme, and mix. Add the soy sauce, tomato paste, miso, mushroom powder, bay leaves, and water. Add the soy curls.
  • Pressure cook (manual, high) for 3 minutes; quick release.
  • Put the pot on sauté, and add the cornstarch slurry and greens. Stir until it thickens. Taste for salt.

Notes

Traditionally – serve over mashed potatoes. Also fine with rice!