New England Soup Factorys Spicy Chickpea And Butternut Soup Food

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NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP



New England Soup Factory's Spicy Chickpea and Butternut Soup image

When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.

Provided by winkki

Categories     Coconut

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 cups finely chopped onions (I use much less!)
1 cup celery (minced or diced)
2 cups carrots, sliced
6 cups butternut squash, peeled and cut into chunks
2 cups canned tomatoes, diced
4 quarts well-flavored vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup fresh lime juice
2 cups canned chick-peas
1 tablespoon ginger
1 tablespoon ground coriander
1 teaspoon minced scotch bonnet pepper
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 tablespoon fresh cilantro, chopped
1 teaspoon coconut extract

Steps:

  • Heat olive oil and garlic in a large heavy stockpot.
  • Sauté 1-2 minutes.
  • Add onions, carrots and celery.
  • Sauté 10-15 minutes.
  • Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
  • Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP



NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP image

Categories     Soup/Stew     Squash     Vegan

Yield 12 servings

Number Of Ingredients 18

3 T olive oil
1 T chopped garlic
2 C finely chopped onions
1 C celery, diced
2 C carrots, diced
6 C butternut squash, peeled and diced
2 C canned tomatoes, diced, with their juice
1 quart vegetable broth
2 C tomato juice
1/2 C soy sauce
1/4 C fresh lime juice
2 C canned chickpeas, drained
1 T ground ginger
1 T ground coriander
1/2- 1 t crushed red pepper
1 14-oz can coconut milk (I use lite)
1 C flaked coconut, unsweetened
chopped fresh cilantro for serving

Steps:

  • Heat olive oil and garlic in large, heavy stockpot and saute 1-2 minutes. Add onions, celery and carrots and saute 10-15 minutes. Add squash, tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil. Cook until all vegetables are tender, approximately 30 minutes. Add coconut milk and flaked coconut; heat through. Serve with generous amount of chopped cilantro on top.

NEW ENGLAND SOUP FACTORY'S VEGETARIAN CHILI



New England Soup Factory's Vegetarian Chili image

Another of Marjorie Druker's wonderful combinations from the New England Soup Factory in Boston. The chili powder, cumin, and Tabasco add a real kick to this colorful combo. Takes a while to make, but not difficult. If you prefer more of a soup, add more V-8 and adjust spices to taste. (If you forget to soak the beans overnight, cover with water, bring to a boil for 2 min, turn off heat, cover and let stand 1 hr).

Provided by winkki

Categories     Peppers

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 24

1/2 cup dried great northern beans
1/2 cup dried red kidney beans
1/2 cup dried black-eyed peas
1/2 cup dried black beans
1/2 cup dried garbanzo beans
1/2 cup olive oil
3 tablespoons minced garlic
2 1/2 cups onions, diced
2 cups carrots, diced
1 cup yellow pepper, diced
1 cup sweet red pepper, diced
1 cup green pepper, diced
3 cups canned diced tomatoes
2 cups v 8 vegetable juice
1 cup vegetable stock or 1 cup water
1 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 tablespoon oregano
1 tablespoon basil
3 bay leaves
2 tablespoons kosher salt
1 teaspoon pepper
2 tablespoons Tabasco sauce (not GF)
2 tablespoons balsamic vinegar

Steps:

  • Place all beans in water (cover with several extra inches of water) and soak overnight.
  • Place in large pot (with fresh water if desired) and boil until tender, 2-3+ hours.
  • Drain and cool.
  • In a large stockpot, Sauté garlic, onions, carrots and peppers in oil for 10 minutes.
  • Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.
  • Cover and simmer gently for 1 hour.
  • Season with salt, pepper, Tabasco sauce and balsamic vinegar.

Nutrition Facts : Calories 408.3, Fat 15.8, SaturatedFat 2.2, Sodium 1951.9, Carbohydrate 55.1, Fiber 14, Sugar 12.2, Protein 15.7

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