Any soup you want

In L.A., the heat wave’s over, and we’re back to the traditional coolness of May Gray / June Gloom, not a bad time for some soup. Fortunately, it’s easy to make just about any kind of vegetable or bean soup you like. Start here, and soon you’ll be cooking up your very own creations.carrot soup
black bean soup

Soup's on: (From top) carrot, black bean, and cabbage

Soup’s on: (From top) carrot, black bean, and cabbage

Vegetable soup

1 T extra-virgin olive oil
¼ medium onion, chopped
vegetable of your choice
1 low-sodium vegan bouillon cube, crushed
2 cups water
salt and pepper to taste

At medium heat, sauté onion in olive oil for a couple of minutes until tender. Add vegetable (two thinly sliced carrots or some chopped Napa cabbage, for example) and sauté till tender. For carrot or cabbage soup, add ½ t cumin, bouillon cube, salt, and pepper. Add water and bring to boil. For creamy soup, process for 1 minute in Vitamix. For chunkier soup, use an immersion blender. For potato soup, chop a medium Yukon potato and boil it in salted water for 10 minutes. Add it to the onions with the bouillon cube, water, salt, and pepper. Process as indicated above.

Bean soup

1 T extra-virgin olive oil
¼ medium onion, chopped
1 low-sodium vegan bouillon cube, crushed
1 15 oz. can of beans
2 cups water
salt and pepper to taste

At medium heat, sauté onion in olive oil for a couple of minutes until tender. Add beans, bouillon cube, salt, and pepper. Add water and bring to boil. For creamy soup, process for 1 minute in Vitamix. For chunkier soup, use the immersion blender. This basic recipe works well with black beans or lentils. For black beans, add ½ t cumin to the sautéed onions before adding beans. For lentils, you can sauté fresh chopped spinach with the onions or just add a pinch of fresh rosemary.

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