Stuffed Peppers Soup

Lately the temperature decided to make a massive drop, and with that I decided it was perfect soup weather. One of my favorites to make is Stuffed Peppers Soup. Packed with flavor this soup is easy to make and will truly warm your soul. Personally, I think this soup pairs nicely with fresh made biscuits. The recipe I will be sharing with you all today is a slow cooker recipe. Please set aside 8 hours to allow everything to cook properly. I promise it is worth it! For more visual learners, I will post a link to a YouTube video which shows how to make the soup. I hope everyone is having a wonderful Wednesday!

Slow Cooker Stuffed Pepper Soup

Ingredients

1 lb. Extra-lean ground beef

1 cup. Onion (diced)

14.5 oz. Diced tomatoes with basil, oregano, garlic

2 cups. Green peppers and/or red peppers

15 oz. Tomato sauce

3 cups. Beef broth

1/2 tsp. Dried basil

1/2 tsp. Dried oregano

1 cup. Cooked rice (I personally use Jasmine rice)

Directions

Step One: Brown your beef with your onion in a skillet over medium heat.

Step Two: Drain your beef and onions and place in your 6-quart slow cooker.

Step Three: Add your tomatoes (juice and all) and the rest of your ingredients.

Step Four: Cover and cook on low for 6-8 hours.

Original Recipe Credit: http://www.recipesthatcrock.com

Original Recipe Link: https://www.recipesthatcrock.com/slow-cooker-stuffed-pepper-soup/

YouTube Link: https://youtu.be/g2am6YFQslE

Miyabi Japanese Onion Soup

Commonly referred to as Clear Soup here in the U.S. it is a soup for the ages. Traditionally, this soup is known as, Miyabi Soup and/or Japanese Onion Soup. Personally, I love to make it whenever I am feeling under-the-weather, per se. It’s equally perfect as a “starter soup” before your main course. Having recently visited our local Japanese Steakhouse it inspired me to share with you all my favorite recipe, since I have had several requests.

The recipe I plan to share with you is by no means plant-based. With this being said; however, my next post will will be a vegan/gluten free version of a similar recipe specifically for my plant-based followers. For those following this recipe, it should be noted that the appearance of your soup will be based off of the brand broths you choose to use. This recipe can also be made days in advanced to allow for a stronger flavor like you find within the restaurants. Enjoy!

Japanese Clear Onion Soup

Ingredients

  • 2 teaspoons sesame oil (or peanut oil)
  • 8 cups chicken broth
  • 4 cups beef broth
  • 4 cups water
  • 1 large sweet onion, peeled and cut into wedges
  • 3 cloves garlic, peeled and smashed
  • 2 large carrots, cut into chunks
  • 2 inch piece fresh ginger, sliced
  • 4 whole scallions, chopped
  • 10 button mushrooms, sliced thin
  • salt

Directions

Step One: Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.

Step Two: Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.

Step Three: Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.

Step Four: To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

Recipe Credit: http://www.aspicyperspective.com

Original Recipe Link: https://www.aspicyperspective.com/japanese-clear-soup-recipe/

Pasta Fagioli Soup

Being a lover of Italian foods, I came across a recipe for Pasta Fagioli Soup and decided to give it a try! With that being said, the original recipe is by no means plant-based, so I had to modify some of the ingredients. If you are looking for a delicious and flavorful dinner, I recommend trying this soup. I will be posting, both my version of the recipe and the link to the original recipe, which will be located at the bottom of the page. Here’s to good food!

Pasta Fagioli Soup Vegan Style

  • 1 tablespoon olive oil
  • 1 lb. ground Light Life Gimme Lean Plant-Based Sausage
  • 1 medium onion, diced (about ½ cup)
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 1 tablespoon minced fresh garlic
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 1 (14.5 ounce) can petite diced tomatoes, NOT drained
  • 4 cups vegetable broth
  • 2 tablespoons chopped fresh parsley (or ½ teaspoon dried parsley flakes)
  • 1 tablespoon chopped fresh rosemary (or ¼ teaspoon dried rosemary)
  • 1 ½ cups Ditalini pasta (about 7 ounces)
  • 1tsp. Garlic powder
  • Salt and pepper, to taste
  • Parma! Vegan Parmesan for garnish purposes

Instructions

Step One: In a large saucepan or Dutch oven, heat olive oil over medium-high heat. When the oil shimmers, add the plant-based sausage. Cook until no longer pink, using a wooden spoon to break up the meat (about 5-7 minutes). Use a slotted spoon to remove the sausage and place it on a plate.

Step Two: Add the onion, celery, and carrot to the remaining “fat” in the pot. Cook and stir over medium-high heat until tender (about 7-8 minutes). Add the garlic and cook for 1 more minute.

Step Three: Season with salt, pepper and garlic powder; add beans, tomato paste, diced tomatoes, vegetable broth, parsley and rosemary. Bring to a boil, then stir in the pasta. Reduce heat to medium; continue cooking for about 10-11 more minutes (or until the pasta is tender). Stir the pasta regularly as it’s cooking so that it doesn’t stick to the pot.

Step Four: Stir in the cooked vegan sausage, and season with additional salt and pepper, if necessary. Ladle into bowls and garnish with additional herbs and freshly grated plant-based Parmesan.

Vegan Recipe Credit: http://www.cookingfromtheheart.blog

Original Recipe Credit: http://www.theseasonedmom.com

Original Reciple Link: https://www.theseasonedmom.com/pasta-fagioli-soup