The humble pea soup. Comfort food in a bowl.
Category: Soup & Stews
Readily available during the winter months, this starchy vegetable makes a great soup.
On a cold wintry day, nothing hits the spot better than a warm bowl of savory soup.
Who says you can’t have ramen noodles? OK, it’s not as simple as cup ramen but so much tastier!
When Daniel cooks this in the office, we all abandon our packed lunches and drool around the kitchen until he offers us some.
This creamy, thick, grain-studded stew is so delicious that it deserves the author’s name in the title. Kimberly Ewald, who graciously shared this recipe with me, lives in Minnesota where the wild rice is the state grain and pantry staple. Needless to say, Kim is a wild rice aficionado and this stew is an excellent representation of the black grain.
This is one of the easiest soups in this cookbook, and can be dressed up or down in any direction, depending on the aromatics, vegetables, proteins, etc. that you have in your fridge.
Lentil soup is usually eaten when one is in need or want of something comforting and inexpensive. This variation is much the same, except with the added bonus of being quite exotic in flavor, too. The fragrant Indian spices lighten and brighten the soup’s homey flavor. Red lentils tend to easily break down into a coarse puree during the cooking process so you should expect a creamier texture than typical lentil soups.
You’ll never miss the meat in this bean-protein-packed chili. Spoon dollops of it on top of a steaming baked potato or slab of cornbread, eat it with chips in place of salsa, make a breakfast scramble with crumbled tofu and tortillas, use it as a burrito or taco filling…or simply eat it the way I do: with a spoon and the heel of a baguette. Bursting with flavor and fiber, it’s sure to become a new fave.