Vegan Southwestern Soup
This healthy soup recipe is easy to make and SO flavorful! Veggies and beans ina flavorful tomato broth. Topped with lots of cilantro and avocado, it's the perfect plant-based soup!
Full Recipe:
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OLD SCHOOL HEARTY CHICKEN AND VEGETABLE SOUP(MADE FROM MY IMPERFECT FOODS BOX /LESS THAN 10$)
This is a very easy and hearty soup.
Great for the fall and winter nights
You can use whatever vegetables you enjoy eating
I always make a lot of to share with others and freeze
So whenever you want soup
All you have to do is pull out the freezer and enjoy
Also this soup is completely gluten free and completely healthy
RECIPE:
3LB chicken cut up
1# large diced carrots
1 cup large diced onions
1 cup large diced celery
1 cup large diced zucchini
1 cup fresh green beans
1 8 oz can kernel corn
12 oz can chopped or ground tomatoes
1 cup large diced potatoes
4 quarts water
add chicken to large soup pot
cover with water
season with salt and pepper
simmer chicken until tender
Remove chicken from pot
add celery,carrots,potatoes and onions and cook until tender(about 35 minutes)
add remaining ingredients and simmer until tender(about 15 minutes
add chicken back to pot (meat only)and simmer an additionally 10 minutes
enjoy with crackers,rice,cornbread or crusty bread
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Fannin's Vegetable Farm & Southwest Vegetable Soup
Join Bethany as she talks about Fannin's Vegetable Farm in West Liberty and walks you through making a delicious southwest vegetable soup! Recipe below.
Southwest Vegetable Soup
1 T olive oil
3 cups bell pepper, diced
1 onion, diced
4 garlic cloves, minced
1 T ground cumin
2 T chili powder
1/2 tsp dried oregano
1/2 tsp cayenne pepper
2 (28oz) cans diced tomatoes
2 (4oz) cans diced green chillies
6 cups vegetable broth
1 (15oz) can corn, drained
3 (15oz) can black beans, drained
1 zucchini, sliced
Salt & pepper to taste
1. Heat the oil on medium-high heat in a large stock pot. Once hot, add in the peppers and onion. Let saute until the onions start to get translucent.
2. Continue to stir the mixture to keep it from browning. Add in a pinch of salt. Add in the minced garlic and spices. Stir and let cook until fragrant (about 2 minutes).
3. Add in the tomatoes, chillies, and vegetable broth and bring the mixture to a boil.
4. Once boiling, cover and reduce the heat to a simmer. Let the soup simmer for 10 minutes.
5. After the 10 minutes, stir the soup and add in the black beans, corn, and zucchini. Cover and let simmer another 15 minutes.
6. Taste the soup for salt & vegetable doneness. Take off the heat. Garnish with sour cream, avocado, and cheese. Enjoy!
Recipe based off:
GARBURE - The great vegetable and pork stew from the southwest of France.
Garbure is a thick soup of bacon and/or cured ham with cabbage, white beans and other vegetables. Often a confit of duck is added. It is traditional in Gascony, particularly in the Béarn, les Landes and the Pyrenees. It differs from one home to the next and varies with the the seasons and the resources of the cook. The soup is so thick that the ladle stands up in it. It is served on slices of bread in each plate. As each person gets to the end of his soup, he adds a glass of wine to the remaining bouillon on his plate, a custom they call faire chabrot.
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Ingredients for 4 people
water or light chicken stock
200 g cured ham (the cheap end bits)
200 g salted pork belly
200 g fresh or cured pork knuckle /shank
2 legs, or several wings, of duck confit (optional)
200 g fresh or dry white beans (soaked for 12 hours)
1 large onion
2 carrots
2 leeks
2 branches of celery
1 turnip
half a head of garlic
a bouquet garni; parsley, thyme, bay
3 cloves
3 potatoes
half a savoy (crinkly) cabbage
salt and pepper
Method
Soak he dried beans overnight in water. Cut the carrots, leeks, celery and turnips into 1-2 cm chunks. Chop one half of the onion coarsely and stud the remaining onion half with the cloves.
If using the duck confit, gently fry the pieces in their own fat, until golden. Remove the pieces and sweat the cut vegetables in the same fat. If not using confit, sweat the vegetables in a little lard or olive oil. Cut the ham and the pork belly into 2cm chunks and add to the pan. Cover all this with water or stock and bring to a simmer adding the beans, the bouquet garni and the crushed garlic. Cook all this for an hour and a half.
Cut the potatoes into chunks. Remove the large ribs from the cabbage leaves and roughly slice them into large pieces. Add both of these to the pot. An hour later the confit, along with a good coating of fat, is dropped in . Cook for another 20 minutes. At this point the soup should be thick enough for the ladle to stand up in it. Discard the onion half and the bouquet garni. The soup can be slightly thickened by crushing some of the vegetables against the side of the pot. A light splash of vinegar can be added to brighten up the flavour.
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Cooking Demo | Southwest Stew
In today’s cooking class, I’m making Southwest Stew! This chunky, satisfying stew is full of beans, greens, corn, mushrooms, bell pepper, and plenty of herbs and spices to please your taste buds! This recipe makes 12 cups of stew, perfect for leftovers throughout the week!
Recipe:
Straight Up Food shows you how to prepare the most delicious, health-promoting recipes on the internet! 100% plants, no added sugar, oil or salt, and gluten-free—for your health, for the animals, and for the environment!
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Kids in the Kitchen: Southwestern Vegetable Soup