Serbian White Bean Soup

 Ingredients:

1 onion, chopped
2 cloves garlic, minced
1 leek, sliced
1 tablespoon tomato paste
2 teaspoons paprika
1 carrot, diced
1/4 celeriac, diced
2 cups white beans
4 cups vegetable stock
1/2 cup freekeh or barley
1 teaspoon marjoram
1 teaspoon oregano
1 bunch parsley, chopped
salt and black pepper, to taste

Cook the onion in some oil and add the garlic, and leek. When the leeks are soft, add the tomato paste and paprika. Stir well and add the carrot, celeriac, beans, stock, gran, marjoram, and oregano. Cover and brig to a simmer. Add half the parsley and continue to simmer until vegetables are tender. Remove from heat. Stir in some of the parsley and garnish with the remainder.

Lemon Dill White Bean Soup

 Ingredients:

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
red and black pepper, to taste
1/4 teaspoon oregano
1 yellow potato, diced
6 cups vegetable broth
1-1/2 cup white beans
baby spinach
zest from 2 lemons
juice of 1 lemon
1 small bunch dill, chopped

Cook onion in the oil and add carrot, celery, and garlic.

Add the pepper and oregano then the potatoes and stock. Cover and simmer until potatoes are tender. Add the beans, spinach, lemon zest, juice, and dill.

Bob Chorba

Ingredients:

1 tablespoons grapeseed oil
1 onion, finely chopped
1 carrot, finely chopped
2 tomatoes, chopped
salt and back pepper, to taste
1 tablespoon paprika
vegetable stock
2 teaspoons mint
2 cups white beans
1/4 cup parsley, chopped

Cook onion and carrot in the oil and add tomatoes. Cook until tomatoes are wilted and add salt, pepper, and paprika, followed by the stock, mint, and beans. Simmer for 20 minutes and stir in parsley before you remove from heat.

African Sweet Potato Peanut Soup

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
1 medium sweet potato, diced
2 cloves garlic, minced
1-1/2 teaspoon cumin seeds
1 large tomato, diced
4 cups vegetable stock
1/2 cup tomato puree
1/3 cup basmati rice, soaked
1 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon chili powder
2 vegan andouille sausages, sliced
3/4 cup chickpeas
1 zucchini, diced
1/3 cup peanut butter
juice of 1 lime
2 tablespoons cilantro, chopped
salt, to taste
1/4 cup roasted peanuts, chopped

Cook onion and garlic in the oil and add the sweet potato. After a few minutes, add the cumin seeds. When they become aromatic, add the tomato and cook until softened. Then stir in the stock, tomato puree, rice, thyme, marjoram, and chili powder. Cover and allow to simmer until rice and potatoes are cooked through, then add the sausage, chickpeas, and zucchini. When zucchini is crisp tender, whisk in the peanut butter and lime juice. Remove from heat and add the cilantro and salt. Garnish with the peanuts.

Mung Bean Soup

Ingredients:

1 onion, finely chopped
2 cloves garlic, minced
1/2 inch ginger, minced
1/2 tablespoon garam masala
1/2 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon turmeric
3 cups vegetable stock
2 cups mung beans, soaked overnight
salt and black pepper, to taste
1 cup coconut milk
2 tablespoons cilantro, chopped


Cook the onions and add the ginger and garlic. When they are cooked, add the spices and stir until aromatic.

Add the stock and beans. Cover and simmer until beans are tender. Add the coconut milk, salt, and pepper. Return to simmer and garnish with cilantro.

Legume Reshteh Soup

Ingredients:

1 onion, sliced
2 tablespoons butter
4 cloves garlic, thinly sliced
1 teaspoon turmeric
2/3 cup yellow split peas
4 cups vegetable stock
1/2 cup chickpeas
1/2 cup fava beans
1/2 cup parsley, chopped
1 cup cilantro, chopped
2 green onions, chopped
2 cups baby spinach, chopped
1/2 cup dill, chopped
2 ounces reshteh, broken into 2 inch pieces (may substitute udon)
1 tablespoon white wine vinegar
salt and pepper, to taste
lime wedges

Cook onions and garlic in the butter on low heat until wilted. Add turmeric.

Pour in stock and yellow split peas. Bring to a simmer and stir in chickpeas and fava beans, then all the herbs and reshteh.

Season with salt and pepper and stir in vinegar before removing from heat.

Serve with lime wedges.

White Bean Soup

Ingredients:

1 teaspoon oil
1 small onion
1 carrot, diced
1 large stalk celery, diced
1 zucchini, diced
1 summer squash, diced
2 cloves garlic, minced
1/4 teaspoon red pepper
1/4 teaspoon thyme
1 teaspoon rosemary
1 tomato, chopped
4 cups vegetable stock
2-1/2 cups cannellini beans
2/3 cup tomato puree
3 leaves kale, chopped
salt and black pepper, to taste
1 tablespoon agave
1 tablespoon white wine vinegar

Saute onion, carrot, and celery in the oil. Add zucchini, summer squash, and garlic and cook 2 more minutes.

Pour in the stock, tomato, red pepper, thyme, and rosemary. Cover and bring to simmer.

When vegetables are tender, add the beans and kale. Simmer until kale is wilted. Season with salt and pepper and stir in agave and vinegar just before removing from heat.

Puree about a third of the soup in a blender and return to to the pan.