4 Delicious Recipes for Chilled Soups

Soup seems to be a mainstay in everyone’s recipe repertoire. But what do you do when summer rolls around? It’s too hot to spend all day slaving over a big pot of soup, and no one wants something that’s hot.

4 delicious summer chilled soup recipes 4 Delicious Recipes for Chilled Soups

Enter chilled soups. Comprised of a variety of fresh seasonal ingredients, these soups are a perfect starter for any backyard barbecue, picnic in the park, or beach bash.  Simply prepare them at home, throw them in the cooler, and serve them up in small disposable cups when you’re ready to eat!

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Vegan Carrot Ginger Soup Recipe

Even though spring has officially sprung, the weather is still fluctuating between warm, beautiful days and cold dreary ones.  This creamy and smooth Carrot Ginger soup may just be the thing to get you through.  Vegan, yet totally satisfying. It’s quick and easy too.

carrot ginger soup wm Vegan Carrot Ginger Soup Recipe

You can make this Carrot Ginger soup in about 30 minutes, and everyone will think you’ve been slaving away all day.

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Vegetarian Chili Recipe

vegetarianchiliwm 550 x 414 Vegetarian Chili Recipe

I love chili.  I like it in the winter when it's cold and dreary outside.  It's a kind of stick to your ribs meal that leaves you full and satisfied.  Of course, I also like it in summer because I'm weird.  I make this Vegetarian Chili at least once a month.  I load it up with whatever vegetables are in season at the time.  In the summer, it's fantastic with zucchini.

Vegetarian Chili Ingredients

  • 1 Large onion, diced
  • 8 oz. Mushrooms, chopped
  • 3 Cloves Garlic, smashed
  • 3-4 TBSP oil
  • 2-3 Stalks Celery, thinly sliced
  • 2-3 Large Carrots, thinly sliced or diced
  • 2 Cups Broccoli, chopped (I used one large crown fresh)
  • 1 15 oz can Sweet Corn
  • 1 15 oz can Tomato Sauce
  • 1 15 oz can Diced Tomatoes
  • 2 15 oz cans Beans (I used a can of vegetarian pork and beans, and a can of chili beans)
  • 1-2 TBSP Chili Powder (I use a mild one)
  • 1 tsp Cumin
  • 1 tsp oregano
  • Salt and pepper to taste (I use a seasoned salt blend)

Of course, if you like it spicy, you can adjust for your own flavorings.  We're mild food eaters here.

Vegetarian Chili Directions

Place your soup pot (at least 5 quarts) on medium-high heat and add the oil. 

Chop the onion and put it in the pan.  It should be sizzling, but not burning. 

Start chopping the mushrooms, and add to the pan as you chop them, along with the garlic. Stir a couple of times as you are chopping each vegetable to add in.

Chop/slice celery and carrots next, add to the pan. 

Chop the broccoli (or add a bag of frozen chopped broccoli). 

Stir every 2-3 minutes, and cook about 10 minutes.

Open your cans and dump them into the pan. 

Add a couple of cans water. I usually use the tomato sauce can, and rinse the extra sauce out of it. 

Stir.  Taste for seasoning. Add salt, but with a light hand. You will be cooking the broth down, and you don’t want it too salty.

Add the other spices; bring to a boil.  Turn down heat to medium, where it should simmer.  Simmer uncovered for a total of about 45 minutes, stirring every 10 minutes or so.  After a half hour, taste for seasoning.  Add more of whatever it needs – salt, chili powder, cumin.  Continue cooking for another 15 minutes.  It should be slightly thicker, and will thicken more upon standing.

Serve with optional garnishes – shredded cheddar cheese, sour cream, chopped tomatoes, chopped onions, jalapenos.

It tastes better the second day – it makes leftovers!

Total time: 90 minutes

Cook time: 90 minutes