Soups

Creamy Red Pepper Soup

INGREDIENTS:

3 medium zucchini, chopped
2 medium red bell peppers, chopped
2 medium onions, chopped
2 cups frozen corn
5 cups no-salt-added vegetable broth
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
1 tablespoon no-salt seasoning blend
4 cloves garlic, chopped
1/2 cup raw cashews
3 cups cooked white beans or 2 (15 ounce) cans no-salt-added white beans
5 ounces kale, chopped
1/2 cup nutritional yeast or to taste

INSTRUCTIONS:

Place all ingredients except cashews, beans, kale and nutritional yeast in a soup pot. Let simmer until zucchini is tender, around 25 minutes.

Blend cooked ingredients with cashews. Place back in pot and add beans and heat. Stir in kale and cook until wilted, remove from heat and stir in nutritional yeast.

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Soups

Pinto Bean Soup with Brown Rice and Veggies

3 cups Harmony House dried pinto beans (blend until all are broken up).
Click here to order dehydrated pinto beans
3 Bay leaves
Pinch of thyme.
1 – 3 tsp crushed garlic
2 tsp Mrs Dash Fiesta Lime
6 cups of water or unsalted, vegetable broth
Cooked Birdseye Steamfresh Brown and Wild Rice with Broccoli and Carrots.- reserve for after cooking other ingredients.
Bring liquid to a boil.
Add everything.
Cook on low stirring 20 minutes.
Add water or cook longer for desired thickness.
Before serving add Cooked Birdseye Steamfresh Brown and Wild Rice with Broccoli and Carrots.

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Instant Pot / Pressure Cooker, Main Dishes, Soups

Cream of Butternut Squash Soup

Butternut Squash SoupThis recipe was brought to a potluck dinner I attended.

Ingredients:

  • 4 lb butternut Squash, peeled, seeded and cubed
  • 1 sprig of Sage
  • 1 large Onion, roughly chopped ½ inches
  • 1 piece of fresh ginger, peeled and roughly slice
  • ¼ teaspoon nutmeg
  • 4 cups unsalted vegetable stock
  • pepper to taste
  • salt substitute to taste
  • ½ cup of unsalted, Toasted Pumpkin Seeds, for garnish

Directions:

  1. In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt substitute and pepper.
  2. When the onions are soft, push onions aside and add in enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 minutes stirring infrequently.
  3. Add the rest of the squash along with the ginger, nutmeg, and stock.
  4. Close and lock the lid of the pressure cooker.
  5. When time is up, open the cooker by releasing the pressure.
  6. Fish out the woody sage stem and discard.
  7. With a stick immersion blender puree’ the contents of the pressure cooker and serve!
  8. If you do not have an immersion blender, carefully pour into blender and blend till creamy.
  9. Garnish with unsalted, toasted pumpkin seeds.

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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell