Cabbage Soup

Let’s pretend one morning you wake up miles from civilization. You somehow find yourself in a tiny cabin in the middle of a snowy wilderness. There’s a fire burning and a big pot of soup that is magically always full. That sounds great, except it’s this soup right here.

  • Yields: 8 Servings

Kale and White Bean Soup

Once upon a time, there was a leafy green so unpalatable that when it appeared on a dinner plate, it was relegated to being a green blanket under the real food. It was served on plates with the sole intention of ending up in the trash. It wasn’t even a food! One day a magical health scientist waved his refractometer at the leaf and –poof– Kale arrived, fully dressed and ready to party! Today we know that lame, old, “thrown onto your plate as a decoration” leaf is super nutritious, and when given the love and attention it deserves, it’s delicious.

  • Yields: 6 Servings

Quinoa Black Bean Chili

This is an amazing chili, because it has so much flavor to it. The two types of beans make this extra hearty and the quinoa adds a nice "meaty" texture to it. Serve this to your family and they will hardly notice it's plant based and "healthy!"

  • Yields: 12 Servings

Mexican Black Bean Corn Soup

Most people think of soups as a cold weather only food. I know the title on this one clearly states this is a “Mexican” soup. When you think Mexico, you don’t picture you and your amigos sitting by the fire at a ski lodge but you’d be wrong! I looked it up. There actually is at least one ski resort in Mexico. Maybe they serve big bowls of this soup there. Probably not. Most ski resorts don’t have food this great. It’s tiempo to realize it’s okay to have soup when it’s warm.

  • Yields: 8 Servings

Indian Dal Soup With Mixed Vegetables

Namaste! To many of us, “Indian Dal” sounds so exotic. Indian food can be an adventure, but this is just a quick wave to the Indian Subcontinent. Dal is just beans, and the “Indian” part consists of a couple of delicious but pretty mild spices. This is a very gentle “intro to India” recipe. It’s not going to overwhelm anyone. There are no tigers or elephants involved. Most folks are going to enjoy this variation of bean soup. You can cook it in a slow cooker or a pressure cooker if you’re in a hurry.

  • Yields: 6 Servings

Tuscan Roasted Tomato and Chickpea Soup

Feeling under the weather? Indisposed? Maybe you’re as sick as a dog or maybe you’re just feeling a little depressed. Whatever ails you, this is the cure.

If your vegan soul doesn’t abide chickens dying so you can get a little comfort consider this a “Veggie Soup for the Soul.”

  • Yields: 6 Servings

Vegetable Bean Barley Soup

It’s hard to believe that barley is the fourth most cultivated grain. You just don’t see it in recipes that often. I think most barley goes into making beer good or making cows fat. I think that’s a mistake. Barley adds a great flavor and texture to soup. If you’re going to cook this in a slow cooker or on the heat for a long time, cook the barley separately on the stovetop and toss it in close to serving time. Barley will fall apart if left in warm liquid for too long and that’ll mess up why we’ve added it in the first place.

  • Yields: 8 Servings

Creamy Corn Potato Chowder

My wife is a “supertaster.” That is not something to take lightly. You might think that’s a good thing. How cool would it be to have a skill that allowed you to taste things more clearly? It sucks! Let me share the reality of super tasting.

  • Yields: 6 Servings

Greek Fasolada Festival Soup

Fasolada is considered by many to be the national dish of Greece. Are you listening?! The people who regularly eat spanakopita, kebabs, and baklava consider this soup to be their national dish. The birthplace of democracy and the Olympics, the bedrocks of modern philosophy were created there. These people developed the foundations of medicine, geometry, and this soup!