5 Cozy Soups to Get You Through the End of Winter (Vegan)
Today I'm showing you 5 soup recipes to help you make it through the end of winter and into spring. We can do this! Check out the recipes below if you want to give any of these meals a try. ????
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Creamy Vegan Tomato Soup →
Roasted Garlic Noodle Soup →
@alisoneroman’s “The Stew” →
Vegan Avgolemono Soup → Vegan Cocotte Blog
@CheapLazyVegan’s Sundubu Jjigae →
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0:00 Intro
0:22 Creamy Roasted Tomato Soup
5:39 Spiced Chickpea Stew w/ Coconut & Turmeric
10:08 Vegan Avgolemono Soup (Greek Lemon Soup)
14:39 Vegan Sundubu Jjigae (Korean Soft Tofu Stew)
18:08 Basically Chick'n Noodle Soup
20:08 Outro
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3 Ultimate Kidney Bean Recipes!
3 Kidney Bean Recipes!
Is it just me? Or do we not show enough appreciation for the humble kidney bean. It's not for lack of deliciousness, because they are GREAT. I kinda think it might be a marketing thing. Kidney beans just don't sound as cute as chickpeas for some reason.
What do you think? Is it time for a rebrand?
In this video, I'm making 3 delightful recipes with kidney beans.
1. A LOADED hot kidney bean dip (perfect for game night or any night)
2. A kidney bean and barley soup (perfect for curling up and being soul-soothed)
3. A kidney bean and broccoli salad that you can keep in your fridge all week and have something great to sink your teeth into any time of day.
CHAPTERS:
00:00 - Intro
01:12 - Hot Bean Dip
07:08 - Kidney Bean and Barley Soup
09:05 - Kidney Bean and Broccoli Salad
I hope you like them!
Thanks for watching!
A little about me:
I'm Paula, and I started How To Make Dinner because dinnertime is my favorite time of day. (Except on weekends, when it's breakfast, but you get the point.) I love winding down at the end of the day with a good cooking and eating sesh.
I love dinnertime SO MUCH, but I know not all of you feel the same way. Feeding ourselves and our families can be stressful. So I started this channel and my blog to help give you easy dinner ideas for enjoyable home cooking with less fuss.
My dinnertime strategy - Keep it simple and delicious, and don't use too many pots and pans. Learn to cook with me and you'll be the master of quick and easy dinners that will please everyone.
Make Better Dinners!
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Production by Hristo Stoev & Paula Hingley
#howtomakedinner #kidneybeanrecipes
The one and only VEGETABLE SOUP recipe you need for winter!
This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. But there's plenty of room for customization — use any fresh or frozen vegetables you have on hand. It's the perfect blank canvas to work with for soup season!
A simple vegetable soup like this is my absolute favorite. It's nourishing, comforting, fresh, and light, yet filling enough to be a full vegetarian meal. But truth be told, I was never a fan of vegetable soup until I started making it myself at home, with this recipe. Because other versions I had tried were always been a bit bland and boring.
So what makes my version unique (and better)? The vegetables are sautéed with Italian seasoning and loads of garlic, then simmered in a savory broth with fresh lemon juice and parsley. And that punch of fresh lemon really brightens and enhances the flavor!
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the carrots, celery, and onion.
01:38 Peel the garlic and chop the potatoes and green beans.
03:14 Saute the mirepoix vegetables.
03:26 Add the garlic and seasonings.
03:56 Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth, then simmer.
04:46 Chop the parsley and juice the lemon.
05:21 Add the frozen peas and corn.
05:48 Add the lemon juice and parsley, then serve in bowls.
06:53 Store the soup for later in the fridge or freezer (it's a perfect meal prep soup!).
07:43 Taste test.
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Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.
15 Bean Soup Recipe! Hardy, Robust, So Many Flavors, So Good!
I had been asked by a viewer to do a 15 (or 18) bean soup so I shared this recipe. I love the flavors and hardiness so much and thought this is such a great tasting soup! It’s flavors are very pronounced so cut back on the amount of each seasoning you use if you don’t like your flavors so strong. Thank you so much for watching! ????
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Broccoli & Stilton soup | Easy slow cooker recipe :) Stilton & Broccoli
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Welcome back to What’s For Tea. Today I made this delicious broccoli and stilton soup..in the slow cooker, or Crockpot :) You could swap out the stilton for another cheese if you like…cheddar maybe? Super simple, easy to make and so tasty.
Everything I used will be listed below incase you want to make these for yourself. Thanks for stopping by,
-Cheryl x
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What I used - Serves 4-5 (I used a 3.5 litre Crockpot)
700ml (3 cups) Chicken stock - use vegetable stock if you prefer
240ml (1 cup) Double cream or heavy cream
1/2 Teaspoon each of - Garlic powder, onion powder, mustard powder and thyme
350g (5 cups) Broccoli florets - chopped small
I used 3 baby leeks (sliced) but use half a small onion if you prefer
200g (1 cup) Stilton or cheese of your choice - add more if you like a stronger tasting soup
30g (1/4 cup) Parmesan cheese - grated
1 Tablespoon butter
Salt & pepper to taste
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