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Seven Sundays of Soup

Please Share The Urban Herbivore

I am currently developing soup recipes for this series. I will be using an electric pressure cooker for most if not all of my soups. I purchased an eight quart MegaChef to use for batch cooking. If you do not have a pressure cooker, no worries, you can still make the soups on the stove top or in a slow cooker.

Hatched Mushroom Chili

Got Hatch? Hatch Green Chile Powder is the key ingredient of this white chili. It adds a fabulous depth of chile flavor. The inspiration for this chili came from the ...

  • Prep Time: 15m
  • Cook Time: 35m
  • Total Time: 50m

Ingredients

  • 1 Medium Onion - chopped
  • 1 tbsp. Vegetable Broth - for sauteing
  • 2 Cloves of Garlic - minced
  • 2 Can Cannellini Beans - rinsed and drained
  • 2 Cans Great Northern Beans - rinsed and drained
  • 2 Cans of Fire Roasted Green Chiles - undrained
  • 1 tsp. Ground Cumin
  • 1 tbsp. Hatch Green Chile Powder
  • 1 L Vegetable Broth

Instructions

  • I make this in an electric pressure cooker. Saute onions in one tablespoon of vegetable broth, when the onions turn translucent add the garlic. Continue to saute and add the fire roast green chiles, spices, mushrooms, and the rest of the vegetable broth and you are ready to reprogram the pressure cooker to finish cooking. My 8 quart MegaChef aka "Mike" has a pre-programmed button for soups. It is a 25 minute program. You can cook this on your stove-top or in a slow cooker, it will just take longer.

Suggestions:

  • If you are not used to cooking with Cumin I want to warn you this is the spice that turns up the heat. I use 2 teaspoons when I make it, but I like the heat. This yummy soup is great if you feel as though you may be getting a cold. The heat will clear your sinuses. You will be saying, "Move over Chicken Noodle, I've got Hatched Mushroom Chili." I suggest serving this soup over a baked Yukon Gold potato and topped off with a bit of cilantro. It is spicy and warming.

For Carnivores Only:

  • You can add chicken instead of mushrooms, you can saute in oil and you can used chicken broth instead of veggie broth. You will figure it out if you are hungry, you have skills.

Aunt Anne’s Farro e Fagioli (Fa-Zool)

My Aunt Anne makes a version of this soup stemming from a recipe she first found in Prevention Magazine back in 2003. It is a variation of a  popular Pasta ...

  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h

Ingredients

  • 1 Large Onion - chopped
  • 3 Large Carrots - chopped
  • 4 Stalks of Celery - chopped
  • 1 Clove of Garlic - minced
  • 6 c Water
  • 1 tsp. Thyme
  • 1 tsp. South Fork Italian Sausage Spice (This is the flavor that comes from the meat without the fat and cholesterol.)
  • 1 tsp. Basil
  • 3 tsp. Parsley
  • 1 tsp. Oregano
  • 1/4 tsp. Tabasco Sauce
  • 1/2 c Farro
  • 2 15.5 oz cans of Cannelloni or White Northern Beans rinsed and drained
  • 1 29 oz can of Crushed Fire Roasted Tomatoes
  • 1 29 oz can of Diced Fire Roasted Tomatoes
  • 1/2 lb Swiss Chard striped and torn into bite sized pieces. (Or Baby Spinach/Kale mix)

Instructions

  • Pour several tablespoons of water into the pressure cooker and turn on the saute setting. When the temperature comes up add the onion, carrots, celery, and garlic. Saute until tender, add the rest of the ingredients. I use the manual setting and cook the soup for 40 minutes and this time doesn't include the time it takes for pressure to build before the count down begins.

Suggestions:

  • If you are batch cooking and plan on freezing this soup I suggest not adding the Swiss Chard. You can serve this over baby spinach or kale and it will wilt and be nice and fresh tasting. If you plan on serving the majority of the soup at one meal, then add the Swiss Chard. Swiss Chard needs to cook in order for it to break down and be tender and the pressure cooker works perfectly.

For Carnivores Only:

  • You can add 1-2 lbs of Sweet or Hot Italian Sausage to this recipe. I recommend removing the casing and slicing into bit sized pieces, but you can figure it out, you have survival skills.

Please Share The Urban Herbivore
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  • In my latest blog post I give you 7 Key Phrases To Disarm Toxic Foodies. My link is in the bio. #wfpb #lifestyle #weightlossjourney
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  • Mike 👨🏼‍🍳 made some Bella Red Lentil Chili that is to die for. 🍅 He has been busy in the kitchen this morning, he cooked garbanzo beans which I cooled and used to make a Smokey Chipotle Red Pepper Hummus OMG! 😍

While I was waiting for him to finish the chili I made a Big Red Buddha Bowl. ❤️🙏🏻
#wfpb #chili #BuddhaBowl #Hummus
  • How to build a Buddha Bowl... think heighten and add! Dress with drizzled Tahini and Valentina sauce. Add a little crunch with some toasted pumpkin seeds and raw almonds. Start with the bit you don’t think you’re going to like 🤣
trust me you’ll be Zen. 🙏🏻❤️💕
This bowl starts with a handful of the green..spinach and kale, topped with black beans, quinoa, pumpkin, fresh cherry tomatoes, fresh green onions, mango, lime, tahini, Valentina, Pumpkin seeds seasoned with chipotle, and raw almonds. #wfpb #buddhabowl
  • When you pause to take in fall and all of its bounty on the way into the morning market. 🍁🍂🍎
Happy Thursday! 🍁
  • Coming Soon - Seven Sundays of Soup! #lovefall  #wfpb #herbivore 🍁🍂
  • Batch cooking continued. I am making a batch of black beans and a batch of Topper! What's a Topper? 🥒🌶🌽🍅#wfpb #toppers

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