Yummies…Vegan Vegetable Soup


This Wednesday yummy post comes from my dear ol Texas pal, Misha. Her site, Brutally Just Beautiful, is full of vegan/ vegetarian/ gluten free recipes, book recommendations, and adorable pictures of her son and family (it’s one of those make your heart smile type deals). So yeah…without further ado…

Vegan Vegetable Soup with Tarragon and Brown Rice

I made some vegetable soup in the ‘ole crock pot today. It was initially going to be some kind of chickpea curry, but I just wasn’t in the mood. It turned out to be a pretty tasty and very interesting vegetable soup. The picture isn’t so great. I have no decent lighting once the sun goes down, so any chance of a decent food photo disappears. Anyway, I literally was adding anything I could find. It turned out good, though. I swear! Testament to the “use whatever you have in the pantry” philosophy I like so much. I also love tarragon and vegetable soup is always a great reason to head out to the backyard and trim some stems off the tarragon plant that I don’t use as much as I’d like. So, here’s the recipe, more or less:

1 cup chickpeas (I was already cooking these from dried for the planned curry but a can would work okay)
14 oz can black beans (or dried if you’re dedicated)
1/2 cup edamame beans (I buy them shelled, frozen for soups/stirfry)
1/2 cup brown rice
1 TBS olive oil
1 onion, chopped up
5 cups vegetable broth
2 small poblanos, diced (red or green bell peppers would work)
1 jalapeno, finely chopped (I usually remove seeds out of habit, but if you like spice, keep ‘em)
3 red potatoes, diced (or one sweet, russet, Yukon, any potato…you get it)
2 medium tomatoes, peeled and diced
2 carrots, peeled and chopped
1 stalk of celery, slice it up
1 cup collard greens, chopped (about 4 big leaves. Spinach would be good, too)
3 cloves garlic, finely diced
1 TBS grated ginger
1 bay leaf
1/2 tsp cinnamon (I just love cinnamon in tarragon soups)
4 stems of tarragon, 2 stems of rosemary, 4 stems of thyme—btw 3- 5” long (Just throw them in there. Don’t be scared. Pick out the stickish part of the stems before eating. Don’t forget to take that bay leaf out either. So not fun to take a bite of… They are impossible to miss, but it all adds to the flavor.)
Tsp salt, ground pepper, 1/4 tsp cayenne, extra 2 tsps dried tarragon (check the flavor before serving. I added extra salt, and a few dashes of dried thyme, but I love tarragon so much and don’t shy away from dashing and dumping dried spices in if the fresh don’t flavor enough. This soup is full of flavor absorbing foods like rice, potatoes, and beans so you may find you’ll have to add more seasoning than usual.)

Throw it all in the crockpot. Doesn’t take too long to cook. Once the potatoes are done, you should be good to go. I put mine on high at 3pm and the soup was done by 7. Pretty much every vegetable and bean can be replaced by any other vegetable or bean. Soup is vegan/GF, but I ate it with a big slice of whole wheat flax bread I made today. It was lovely. I used rice flour and ground flax as well as whole wheat and a little all-purpose flour, to help cut down on the gluten. It was all very delicious and it helped that it has been cold and rainy all day. Sometimes soup just hits the spot.

One Response to “Yummies…Vegan Vegetable Soup”
  1. A Tablespoon of Liz says:

    This soup looks so good! I love veggie soups, and yours looks like it’s packed with veggies, yum!

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