SMOKY VEGETARIAN POTATO SOUP
Quick and easy, the smokiness really adds flavor to this potato soup. Gluten-free and vegetarian, it's a favorite at our house!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 37.9 g, Cholesterol 45.1 mg, Fat 19.5 g, Fiber 4.6 g, Protein 7.9 g, SaturatedFat 10.1 g, Sodium 919.3 mg, Sugar 4.2 g
SMOKY VEGETARIAN SPLIT PEA SOUP
Healthy, hearty, and packed with smoky flavor...this vegetarian split pea soup is pure comfort in a bowl!
Provided by Alissa Saenz
Categories Soup
Time 1h35m
Number Of Ingredients 12
Steps:
- Coat the bottom of a large pot with oil and place it over medium heat.
- Give the oil a minute to heat up, then add the onion, carrot and celery.
- Sweat the vegetables for about 10 minutes, until they soften up a bit.
- Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute.
- Stir in the broth and peas. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the soup to simmer until the peas are very soft and falling apart, about 1 hour to 1 hour and 15 minutes. Keep a bowl of hot water near the stove and add it as the broth dries up.
- When the soup has finished simmering, remove it from the heat and stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
- Press the "sauté" button on your Instant Pot then add the oil.
- Give the oil a minute to heat up, then add the onion, carrot and celery.
- Sweat the vegetables for about 5 minutes, until they begin to soften up.
- Add the garlic and cumin, and cook them with the vegetables until the garlic becomes very fragrant, about 1 minute. Hit the "cancel" button.
- Stir in the broth and peas.
- Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.
- When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.
- Remove the lid from the Instant Pot. Stir in the vinegar and liquid smoke. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 359 kcal, Fat 7.1 g, SaturatedFat 1.2 g, Sodium 801 mg, Fiber 20.5 g, Sugar 8.8 g, Carbohydrate 51.1 g, Protein 24.1 g
SMOKY PINTO BEAN AND POTATO SOUP
The original recipe was vegetarian, but I add beef and corn. Without those 2 ingredients it has 137 calories & 1.7 g of fat per serving. It's also good with some hot sauce and sour cream added when you serve it.
Provided by wife2abadge
Categories Easy
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in medium sized slow cooker.
- Cook on high 3 1/2 - 5 hours or on low 8-10 hours.
SMOKY POTATO SOUP
This soup is a variation of my Irish mother's potato soup. I won third prize in the San Diego Union's Potato Recipe Contest. I love the combination of rosemary and garlic in this soup. I use an immersion blender and lightly puree the soup, rather than putting it in my traditional blender...much much safer!
Provided by dawnie2u
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
- Remove all but 2 tablespoons bacon fat.
- Saute onion, celery, and garlic for 5 minutes or until limp.
- Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender.
- Transfer half of soup to blender, and puree until smooth. Put pureed soup back in soup pot.
- Stir in rosemary and bacon.
- Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency.
- Season with salt and pepper.
Nutrition Facts : Calories 118.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 4.4, Sodium 494.2, Carbohydrate 18.5, Fiber 2.5, Sugar 2.8, Protein 5.8
SMOKY BUTTER BEAN SOUP WITH TOMATO AND SPINACH
Ready in under 30 minutes, this vegan butter bean soup combines creamy beans with veg and smoky flavours for a dish that's low-fat, high-protein, and gluten-free.
Provided by The Pesky Vegan
Categories Soup
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
- Once the veg starts to soften, add the chopped garlic and cook for another 2 minutes.
- After a couple of minutes, add the tomato puree, smoked paprika, thyme, and sage. Stir well and cook for another minute.
- Next, add the tinned tomatoes, drained butter beans, vegan stock, bay leaves, and nutritional yeast. If using tinned whole tomatoes, break these apart with a spoon. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for 6-8 minutes.
- After 6-8 minutes, add the spinach. If using fresh parsley, you can chop some of the stems and add them to the pan. Cook for a couple of minutes until the spinach has wilted down.
- Taste the soup and adjust the flavours if necessary. You may want to add a little more smoked paprika, nutritional yeast, salt, or pepper.
- Turn off the heat, remove the bay leaves, and blitz using a hand blender. Do this until you have the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash using a potato masher for a chunkier texture.
- Adjust the seasoning again and serve with chopped fresh parsley (see post above for more suggestions).
Nutrition Facts : Calories 237 kcal, Carbohydrate 40 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Sodium 887 mg, Fiber 13 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving
SMOKY NAVY BEAN SOUP
This scrumptious navy bean soup is packed with veggies and smoky flavor! Easy, delicious, and hearty enough to make a meal of!
Provided by Alissa Saenz
Categories Soup
Time 55m
Number Of Ingredients 12
Steps:
- Coat the bottom of a large pot with the oil and place it over medium heat.
- When the oil is hot, add the onion, carrots, and celery. Sweat the veggies, stirring them frequently, until they begin to soften, about 5 minutes.
- Stir in the garlic, paprika, and cumin. Sauté everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
- Stir in the broth, beans, and potato. Raise the heat and bring the liquid to a boil.
- Lower the the heat and allow the soup to simmer, uncovered, for about 30 minutes*, stirring occasionally, until the beans and potato are very soft. You can add a bit of extra broth or water if the soup becomes too thick while simmering.
- Remove the pot from heat and stir in the vinegar. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition Facts : ServingSize 1.5 cups (1/6 of recipe), Calories 299 kcal, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 781 mg, Carbohydrate 50.7 g, Fiber 18 g, Sugar 5.5 g, Protein 13.9 g
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