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


  • 3 tbsp. Vegetable Broth - for sauteing
  • 1 Medium Onion - chopped
  • 16 oz Mushrooms of your choice - I use Baby Bellas
  • 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


  • 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.


  • 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


  • 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)


  • 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.


  • 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
  • Sorry I have not been posting much lately. I hope you are doing well.

Big changes are going on around here and I have been so busy I’ve just had to stay off-line. This evening I made a quick meal with roasted corn, pinto beans, green pepper, red onion, tomatoes, spinach, lime juice, and avocado.
#wfpb #NoOil #NoSalt #NoSugar #healthyfood
  • Enjoyed an easy conversation that bounced like ping pong with a group of local writers. The Beet burger was fantastic. Blood red with a smoked peanut butter. Sounds strange, but it was the best plant based burger I’ve eaten. Salty though! #water #wfpb
  • U wanta piece of me? Be prepared to fold ur suit. #DogsOfInstagram #IvoryLab #LabradorRetriever #ILoveMyMozey
  • Mosey has decided to try out for Pentatonix. #Pentatonix #labsofinstagram #LabradorRetrievers #DogsOfInstagram #ChristmasMusic #MayAllYourChristmasesBeWhite #IvoryLab
  • The organic yams 🍠 from Whole Foods have been absolutely delicious this season! Great addition to greens and mushroom stroganoff. Yummy! #yams #fallfood #wfpb
  • My date for the evening. Hot bath and a book! #IAmReading #TheSnowman #Thriller #jonesbo
  • How is your weekend going? I’m playing with a new hummus recipe and Buddha Bowl....👳🏽‍♂️👩🏻‍🍳#Hummus #wfpb  #BuddhaBowl
  • When ur smile isn’t convincing anyone ur giving them the cold shoulder. #coldshoulder #friday #tgif 🤣

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