Tag Archive for Carrots

Vegetarian Chili

Vegetarian Chili

When I was trying to figure out what type of vegetarian chili to make for New Year’s Day, none of the recipes I saw completely appealed to me. So what did I do? I combined several recipes and threw in a few extra ingredients for fun! The result was delicious…and spicy!! Consider yourself warned! What I love about this dish is that you can very easily make it your own depending on your specific tastes. Since it was New Year’s Day, I threw in some black-eyed peas and greens. When I make it again throughout the year, I likely won’t use the black-eyed peas and will add more of another type of bean. 

Level of Difficulty: Easy
Time Required: Prep Time – 30 min; Cook Time – 3 hours

Ingredients:

6 T. olive oil (better yet, garlic infused oil if you have it)

2 onions, chopped

2 carrots, chopped

5 celery stalks, chopped

2 green peppers, seeded and chopped

2 red peppers, seeded and chopped

4 zucchini, cut into cubes

1 can chipotles in adobo sauce, chopped

2 T. chili powder

2 T. dried oregano 

4-28 oz. cans diced tomatoes with liquid

1 can black beans, drained

1 can red kidney beans, drained

1 can chiles

1 can sweet corn, drained

1 can black-eyed peas, drained

2 bags baby kale

Shredded Cheddar Cheese (optional)

Special Equipment and Other Items Needed:

Large Pot

Preparing Vegetarian Chili:

In a large pot, heat oil over medium heat. Add onions and next 5 ingredients. Cook until vegetables are soft, about 10 minutes. Add the chipotles AND the adobo sauce, oregano, and chili powder. Mix well. Add the tomatoes and simmer, uncovered for 60 minutes. Add all of the beans, corn, chiles and kale. 

Spicy Vegetarian Chili

Simmer for an additional 30 minutes. Serve hot. Sprinkle with shredded cheddar cheese, if desired. 

Vegetarian Chili

Variations:

You can use whatever beans and greens you like. I used the black-eyed peas since it was New Year’s Day and every good Southern knows you need black-eyed peas and greens on New Year’s Day for good luck! 

Got Leftovers?:

Double bag the leftovers in freezer safe resealable bags and it will last through the winter! 

Lentil Soup with Fresh Herbs

Lentil Soup with Tarragon and Thyme

Lentil soup with fresh herbs is the kind of thing that you eat and you think to yourself “I am eating a bowl full of health.” There is no guilt in this soup whatsoever and it is absolutely amazing. Of course, you do need to like lentils otherwise this soup isn’t for you! If you’re not into kale or leafy greens, just don’t add that ingredient…the soup will still be delicious without it! 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 1 hour

Ingredients:

1 T. olive oil

1 onion, diced

1 carrot, peeled and diced

5 garlic cloves, minced

1 T. fresh tarragon, chopped

1 T. fresh oregano, chopped

1 tsp. fresh thyme, chopped

1 tsp. sweet paprika

5 roma tomatoes, seeded and diced

7 c. vegetable broth

2 c. lentils

2 bay leaves

2 c. kale, torn into bite sized pieces (or other leafy green of your choice)

 1 1/2 tsp. salt

Fresh ground pepper

Preparing Lentil Soup with Fresh Herbs:

Preheat a large pot over medium heat and add oil.

Lentil Soup with Tarragon and Thyme

Sauté the onion and carrots for about 8-10 minutes or until onions have browned. Add the garlic, tarragon, thyme, oregano and paprika.  Sauté for 2 more minutes. Add the tomatoes and cook for 5 minutes.

Add the vegetable broth, lentils, bay leaves, salt, and pepper and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. Discard bay leaves. Stir in kale until it wilts. 

Lentil Soup with Tarragon and Thyme

Important Tips:

Fresh herbs really are the key to this soup. It will be good, but not amazing with dried ones. 

White Bean and Tarragon Soup

My friend Kayla is one my guinea pigs when it comes to trying out new recipes. Since we have very similar taste in soup, she usually gets half of what I prepare due to the large quantity that a single soup recipe typically makes.  After last week’s Southern Italian Chicken Soup, we were trying to brainstorm what kind of soup I haven’t tackled yet…and still keep it healthy. We found this White Bean and Tarragon Soup from Serious Eats (February 5, 2009). It doesn’t look like there is much to it, but I will tell it is delicious and filling! 

Level of Difficulty: Easy

Time Required: Prep Time – 10 min; Cook Time – 30 min.

Ingredients for 4 servings:

3 14 oz. cans white beans, drained and rinsed

3 bay leaves

2 T. butter

1 T. olive oil

5 scallions, chopped

1 carrot, peeled and finely chopped

2 cloves garlic, finely chopped

4 cups vegetable broth

1/4 fresh tarragon, chopped and divided in half

Special Equipment and Other Items Needed:

Potato Masher

Preparing White Bean and Tarragon Soup:

In a large heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the scallions and stew for 2-3 minutes, then add the carrots and garlic. Cook until soft, about 5 minutes.

Add the beans and stock and bring to a boil. Add the bay leaves and half the tarragon leaves, turn down to a simmer, and cook for 15-20 minutes until the beans are falling apart. Remove the bay leaves. Blend with potato masher until you have reached your desired consistency. If you like your soup smoother, use an emmersion blender.

Taste for seasoning and adjust as needed. Serve with the remaining chopped tarragon, a drizzle of olive oil, and fresh black pepper, if desired. 

White Bean and Tarragon Soup

Variations:

Next time I might throw in some fresh kale or spinach. How can that possibly be bad, unless you don’t like leafy greens??!!!