Day 343 Country Style Pea Soup

Country Style Pea Soup

1 Pound Dried Split Peas
10 Cups Water
1 Onion, chopped
1 Stalk Celery, chopped
1 Clove Garlic, minced
Several Springs of Dill, chopped
1 Breast of Unchicken, chopped (Day 337)
1/4 Teaspoon Pepper
Salt to taste

Soup ingredients

1. Combine peas, water, onion, celery and garlic in a Dutch oven.  Bring to a boil, reduce heat, and simmer uncovered until peas are tender, about 30 minutes.

2. Using an immersion blender, blend soup until creamy.  Add the unchicken, dill, salt and pepper.  Heat until the 'meat' is warmed through.

Goes well with rolls.

Pairs well with 2011 Hillsboro Carnelian Roussanne

Soundtrack The Bouncing Souls - The Good, the Bad and the Argyle

Day 325 Cheesy Soup with Broccoli

Cheesy Soup with Broccoli

2 Tablespoons Earth Balance
1/2 Pound Vegan Kielbasa. cubed
1 Onion, chopped
1/2 Teaspoon Caraway Seed
Pepper to taste
1 Bay Leaf
28 Ounces Veggie Broth
1 Russet Potato, peeled and diced
1 1/2 Cup Broccoli, chopped
1 1/2 Cups Cauliflower, chopped
1/4 Cup Soy Milk
1 1/2 Cups Daiya Cheddar, shredded

Ingredients

1. In a soup pot, place Earth Balance, sausage, onion, caraway seed, pepper and bay leaf.  Cook until sausage is browned and onion is tender.

2.  Add stock, potatoes, broccoli and cauliflower. Cook until veggies are soft.

Before adding the cheese

3.  Stir in milk and cheese and cook until cheese is melted.  Discard bay leaf.

Pairs well with  2009 Coudoulet de Beaucastle Cotes du Rhone

Soundtrack Supersuckers - Holdin' the Bag

Day 324 Minestrone Soup

Minestrone Soup

1 Pound Seitan, cubed
5 Cups Bean Stock
1 Onion, chopped
1 Clove Garlic, minced
1 Tablespoon Pesto
1/4 Teaspoon Pepper
1 Can Diced Tomatoes
2 Bay Leaves
2 Cups Pasta, uncooked
1 Zucchini, chopped
1 Cup Cabbage, shredded
2 Cups Green Beans, cut into 1 inch slices
1/2 Cup Celery, chopped
2 Tablespoons Parsley, chopped
1/2 Teaspoon Salt
2 Carrots, peeled and chopped
1 Can Navy Beans
1/2 Cup Red Wine
1/2 Cups Water

Ingredients

  In a large stew pot, place seitan, stock, onion, bay leaves and garlic. Cook 20 minutes.  Add pepper, pesto, tomatoes, pasta, zucchini, cabbage, celery, salt and carrots.  Cook until pasta is soft.  Add the remaining ingredients and cook 15 minutes.  Remove bay leaves and serve.

Goes well with salad.

Soundtrack Evanescence - Open Door

Day 290 Black Bean Soup

Black Bean Soup

2 Cups Dried Black Beans
1 Onion, diced
2 Carrots, peeled and diced
1 Bunch Green Onions, white and light green parts, sliced
4 Cloves Garlic, diced
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
1/2 Bunch Cilantro, chopped
1 Tablespoon Nutritional Yeast
1 Tablespoon Seaweed
Salt and Pepper to Taste
1 Cup Red Wine
2 Cups Veggie Stock
Avocado for garnish

1.  Cook the beans in a large pot of salted water until tender.  Drain, reserving 2 cups of the bean stock.

2.  Return the beans to the pan with the bean stock, veggie stock and red wine.  Add the onions, carrots, garlic, cumin, coriander, nutritional yeast and seaweed.  Cook until the vegetables are tender.  Add the green onions and cilantro and cook for 10 more minutes.  Add salt and pepper. Garnish with the avocado.

Pairs well with 2001 Alban Vineyards Grenache (not used for cooking)

Soundtrack Truckin' Live from the 2000 Trees Festival - Various Artists

Day 277 Shiitake Mushroom and Cabbage Soup

Shiitake Mushroom and Cabbage Soup

1/2 Pound Shiitake Mushrooms, stemmed and sliced, reserve the stems
3 Cups Cabbage, sliced
1/2 Gallon Veggie Stock
1 Cup Celery, sliced
1 Carrot, diced
1 Onion, diced
1/2 Cup Scallions, sliced, green parts reserved
1 Cup Bok Choy
2 Inch Piece of Ginger, sliced
Garlic Clove
1 Teaspoon Thai Red Chili Paste
3 Tablespoons Soy Sauce

1.  In a large pan, add stock, mushroom stems, green parts of the scallions, ginger, and garlic. Bring to a boil over medium heat.  Cook for 30 minutes.  Add the chili paste and soy sauce and mix well.  Remove from heat.

2.  Drain the stock, removing all the solids.  Return to the pan.  Add the carrots, onions, celery, scallions, bok choy and cabbage.  Cook for 15 minutes.

Pairs well with 2013 Crushed Cellars Chardonnay

Soundtrack Squeeze - Cradle to the Grave

Day 265 Marharastian Dal Soup

Marharastian Dal Soup

1 Cup Yellow Split Peas
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Mustard Seeds
1/2 Teaspoon Caraway Seeds
1/2 Teaspoon Turmeric
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ginger Powder
1 Onion, diced
2 Tomatoes, diced
2 Cloves Garlic, minced
6 Cups Veggie Stock
Cilantro for garnish
Salt and Pepper to taste

1.  Soak the split peas in enough stock to cover for 1 - 2 hours.  Transfer to a large saucepan.

2.  Add remaining stock. Bring to a boil, reduce heat and simmer for 1 hour.

Toasted seeds

3.  Place the seeds in a skillet and toast until lightly browned.

4.  Once the split peas are tender, add remaining ingredients, including the toasted  seeds.  Cook for 30 minutes.

5.  Blend the soup and garnish with the cilantro.

Goes well with green salad.

Soundtrack Disturbed - Asylum

Day 263 Minestrone with Bulgar Wheat

Minestrone with Bulgar Wheat

1 Carrot, diced
1 Zucchini, diced
1 Yellow Squash, diced
1/2 Onion, diced
1 Eggplant, diced
1 Cup Baby Spinach
1/2 Cup Cremini Mushrooms, quartered
6 Tomatoes, diced and cored
1 Green Bell Pepper, diced
15 Ounces Kidney Beans, cooked
5 Ounce Whole Wheat Pasta
5 Cloves Garlic, minced
8 Cups Veggie Stock
1/2 Cup Total Parsley, Oregano and Basil
1/2 Cup Bulgar Wheat
Salt and Pepper to taste

Ingredients

1.  In a large pan, add stock and bring to a boil.

Adding spinach

2.  Add the pasta and vegetables (except spinach) and cook for 20 minutes over medium heat.  Add the beans, spinach and bulgar wheat and cook for 15 minutes.  Add additional water or stock if necessary.

Finished minestrone

3.  Add the garlic and herbs and cook for 5 minutes.  Salt and pepper to taste.

Goes well with green salad.

Soundtrack Every Child Deserves a Lifetime - Various Artists

Day 238 Tomato and Mushroom Soup

Tomato and Mushroom Soup

1 Red Onion, chopped
4 Tablespoons Olive Oil
6 Branches Thyme, leaves removed
1 Tablespoon Oregano
14 Ounces Mushrooms, sliced
Salt to taste
1 Garlic Clove, minced
28 Ounces Canned  Chopped Tomatoes
4 Cups Stock
4 Ounces Sundried Tomatoes, pureed
Pepper to taste
Baguette, thinly sliced
Vegan Parmesan for garnish

1.  Warm 2 tablespoons of oil in a soup pot, slowly cook the onion over low heat with the thyme and oregano until the onion is softened.

Pureed sundried tomatoes

2. Heat 2 tablespoons of oil in a large skillet, add the mushrooms.  Toss them to distribute the oil.  Salt slightly and continue to cook until they release their juices.

3.  Add the mushroon to the onion with the garlic, tomatoes, salt, and a cup of the stock.  Cover and stew slowly for 20 minutes.  Add the remaining stock and sundried tomato puree.  Bring to a boil, reduce, and simmer for 25 minutes.

Baguette croutons

4. Taste for salt and add pepper.  Brush the bread slicees with oil and toast in a hot oven.  Garnish with cheese.

Soundtrack - Joseph Arthur - Lou

Day 237 Mushroom, Leek, and Potato Soup

Mushroom, Leek, and Potato Soup

3 Tablespoons Earth Balance
1 Red Onion, diced
3 Leeks, trimmed and sliced
1 Pound Potatoes, quartered and thinly sliced
Salt to taste
6 Cups Stock
1 Tablespoon Olive Oil
8 Ounces Mushrooms, sliced
1/2 Cup White Wine
Pepper to taste
1 Cup Soy Milk
Parsley and Thyme to taste

Stewing vegetables

1.  Melt 2 tablespoons of Earth Balance in a soup pot and add the onion and leeks.  Cook them over high heat for several minutes, stirring frequently.  Lower heat, add the potatoes, salt and 2 cups of the stock. Cover the pot and stew the vegetables over low heat for 10 minutes.

Syrupy mushrooms

2.  Heat the remaining Earth Balance and oil in a wide skillet.  Add the mushrooms and saute them over high heat until them begin to release their juices, stirring as needed.  Add salt and the wine and cook until the wine is reduced and syrupy.  Scrape the mushrooms into the soup pot and add the remaining 4 cups of stock.  Bring to a boil, then simmer until the potatoes are soft, about 25 minutes.

3.  Add pepper and more salt if needed.  Add the milk and heat through.  Mix in the herbs.

Soundtrack Group Picture, Vol. 5 - Various Artists

Day 234 Turnip Soup with Mustard Greens

Turnip Soup with Mustard Greens

1 1/2 Pound Turnips, peeled and sliced
Salt to taste
5 Tablespoons Earth Balance
2 Leeks, trimmed and sliced
6 Branches Thyme
4 Cups Soy Milk
Pepper to taste
3 Cups Mustard Greens, stems removed and chopped
Vegan Cheese for garnish

1.  Melt 3 tablespoons Earth Balance in a soup pot with 1/2 cup water. Add the turnips, leeks, thyme and salt. Stew them covered over medium heat for 5 minutes, then add the milk.  Cook without boiling until the turnips are completely tender.

2.  Puree the soup with an immersion blender.  Add pepper and additional salt if necessary.

3.   Melt the remaining 2 tablespoons of Earth Balance in a skillet.  Add the greens and cooks until they are tender.  Season with salt and pepper.  Add them to the soup and garnish with vegan cheese.

Soundtrack - Wild Honey - Live on Audiotree

Day 233 Split Pea and Celeriac Soup

Split Pea and Celeriac Soup

1 Cup Green Split Peas
1/2 Cup Olive Oil
3 Bay Leaves
1 Tablespoon Rosemary, chopped
1 Garlic Clove, chopped
1 Yellow Onion, diced
3 Stalks Celery, diced
1 Celeriac, trimmed and cubed
1 Teaspoon Salt
1 Tablespoon Nutritional Yeast
1/2 Cup White Wine
8 Cups Stock
Pepper to taste
3 Slices White Bread, cubed
Parsley for garnish
Vegan Parmesan for garish

1.  Soak the peas for 1 hour.

2.  Heat 3 tablespoons of olive oil in a soup pot with the bay leaves and rosemary.  Cook for 3 minutes to flavor the oil.  Add the garlic and cook till it browns.  Next add the vegetables along with the salt and the nutritional yeast.  Cook 5 minutes, stirring occasionally. over medium heat.  Pour in the wine, raise the heat, and reduce.  Drain the peas and add them with the stock to the pot.  Bring to a boil, cover and reduce heat to a simmer.  Cook until peas are completely soft, about 1 hour.

3.  Use an immersion blender to blend some of the soup, but leave some chunks of vegetables.  Season with black pepper.

4.  Warm the remaining oil in a skillet. When the oil is hot, add the bread cubes.  Fry until they are crisp and golden.  Remove the cubes to a paper towel.  Add any left over oil to the soup.  Serve the soup with the croutons, Parmesan and fresh parsley.

Soundtrack Underworld Awakenings Motion Picture Soundtrack - Various Artists

Day 223 Yellow Split Pea Soup with Spiced Yogurt

Yellow Split Pea Soup with Spiced Yogurt

1 Tablespoon Earth Balance
1 Tablespoon Olive Oil
1 Yellow Onion, diced
2 Cloves Garlic, minced
1 Inch Piece of Ginger Root, peeled and minced
1 Branch of Fresh Sage
1 Teaspoon Salt
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Cloves
1 1/2 Cups Yellow Split Peas, soaked for at least an hour
2 Celery Stalks, diced
2 Carrots, peeled and chopped
7 Cups Water
Grated Peel and Juice of 1 Lemon

Spiced Yogurt

1/2 Cup Plain Coconut Milk Yogurt
1/2 Teaspoon Turmeric
1/2 Teaspoon Paprika
1/8 Teaspoon Cayenne
1/2 Teaspoon Ground Cumin
Pinch of Salt

Soaked Yellow Split Peas

1.  Heat the Earth Balance and oil in a soup pot and add the onion, garlic, ginger, sage and salt.  Cook for a minute and add the cumin and cloves.  Cook 3 to 4 minutes.  Add the peas with the celery, carrots and 7 cups of water.  Bring to a boil, then simmer until the peas have completely fallen apart.

Soup before blending

2.  Use an immersion blender to blend the soup. Season to taste with additional salt, the lemon peel and lemon juice.

3.  Whisk the spiced yogurt ingredients together.  Garnish the soup.

Soundtrack Triple 9 Motion Picture Soundtrack - Various Artists

Day 218 Lima Bean and Vegetable Soup

Lima Bean and Vegetable Soup

1 Cup Dry Lima Beans
8 Cups Water
Branch of Sage
2 Tablespoons Olive Oil
Salt to taste
3 Tablespoons Earth Balance
1 Yellow Onion, diced
2 Teaspoons Nutritional Yeast
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Oregano
1 Teaspoon Fennel Greens
2 Cloves Garlic, chopped
1/2 White Wine
2 Carrots, peeled and chopped
1 Cup Green Cabbage, shredded
1 Fennel Bulb, diced
1 Turnip, chopped
8 Ounces Mushrooms, stems removed and chopped
Pepper to taste

1.  Put the beans in a pot with 8 cups water, sage, salt, and 1 tablespoon of olive oil. Bring to a boil, lower heat and simmer until the beans are nearly tender.

Veggies cooking

2.  Using a large soup pot, melt the Earth Balance and remaining tablespoon of oil.  Add the onion and cook 15 minutes.  Add the nutritional yeast, garlic and herbs and cook 1 minute.  Add the wine and vegetables and cook until it is reduced by half.  Add the beans and cooking liquid.  Cook until the veggies are tender.

3.  Add additional salt and pepper to taste.  The this is better if it is allowed to sit overnight before serving

Goes well with bread.

Pair well with Duck Pond Pinot Gris.

Soundtrack Nashville Indie Spotlight 2014 - Various Artists.

Day 207 White Bean and Tomato Soup

White Bean and Tomato Soup

3/4 Cup Dry Navy Beans
10 Fresh Sage Leaves
4 Cloves Garlic,peeled
3 Bay Leaves
6 Thyme Branches, leaves pulled off
3 Tablespoons Olive Oil
Salt
1 Yellow Onion, chopped
2 Tomatoes, chopped
Pepper
Parsley Sauce

Parsley Sauce
1 Cup Parsley Leaves
2 Cloves Garlic
1/4 Teaspoon Salt
3 Tablespoons Vegan Parmesan, grated
1 Tablespoon White Wine

1. Put the beans in a large soup pot and cover with fresh water.  Add half the sage, 3 cloves of garlic, 2 bay leaves and thyme.  Add 1 Tablespoon of olive oil.  Bring to a boil.  Add a teaspoon of salt and cook the beans at a slow boil until they are tender.  Remove from heat and separate the beans and the broth.  Discard the herbs.

2.  Warm the rest of the oil in a soup pot with the remaining sage, garlic (chopped), and bay leaf for 1 -2 minutes.  Then add the onion and cook till it is soft.  Stir in the tomatoes and add 6 cups of bean broth.  Bring to a boil and simmer for 20 minutes.  Add the beans and cook 10 minutes.

Parsley Sauce

3.  Add the parsley sauce ingredients in a food processor and process till a sauce forms.

4.  To serve, pour the soup into a bowl.  Add a tablespoon of parsley sauce and sprinkle with vegan Parmesan cheese.

Soundtrack Pretty Lights - Taking Up Your Precious Time

Day 206 Spicy Pepper Soup

Spicy Pepper Soup

1 Dried Ancho Chili, seeded and chopped
3 Tablespoons Olive Oil
Leaves from 1 Stem Oregano
Several Stems Thyme, leaves removed
2 Tablespoons Rosemary, chopped
2 Bay Leaves
1/4 Teaspoon Ground Cloves
4 Cloves Garlic, chopped
1 Red Onion, sliced
1 Leek, white part only, sliced
1 Pound Sweet Pepper, sliced
1 Teaspoon Salt
2 Tomatoes, chopped
6 Cups Water
8 Ounces Green Cabbage, chopped
Saffron Aoili, for garnish (Day 199)

1.  Place the chili in a small saucepan.  Cover with water, bring to a boil and simmer for 20 minutes.  Blend into a sauce.

2.  Heat the olive oil in a soup pot with the herbs, bay leaves, ground cloves and garlic until aromatic.  Stir in the onion, leek, peppers and salt.  Stir well to coat the vegetables with oil.  Cover the pot and cook for 15 minutes.

3.  Add the tomatoes and water.  Bring to a boil.  Add the cabbage and cook for 20 minutes.

4.  Add the chili sauce.  Puree the soup until fully blended.  Garnish with the saffron aioli.

Soundtrack - Joan Baez - 75th Birthday Celebration