INGREDIENTS

• 1 onion, chopped

• 5-6 cloves garlic, minced

• 3 stalks celery, chopped

• 2-3 carrots, chopped

• 2 cups fresh tomatoes, chopped

• 2 cups dried cranberry beans, soaked overnight

• 2 Tbsp Olive oil

• 4-6 cups vegetable broth, heated up

• 2 Tbsp ground chipotle

• 1 tsp cayenne pepper, to taste

• 1/2 tsp ground allspice

• 1/2 tsp smokey paprika

• 2 bay leaves

• Sea salt and black pepper, to taste

• Top with pistachios and fresh herbs, optional

STEPS

• Sauté onions, garlic, and celery in olive oil on medium heat for 3 minutes. 

• Add carrots, tomatoes, and beans. Add salt, pepper, cayenne, chipotle, allspice, bay leaves, and paprika. Stir while cooking for 5 minutes.

• Add hot vegetable broth and bring to a boil. Turn heat down and simmer on low for 20-30 minutes or until beans are tender.

SERVE

Dish into soup bowls and top with pistachios or pumpkin seeds. Add a sprig of fresh parsely or cilantro for an aromatic addition. 

WHAT ARE CRANBERRY BEANS?

I had never heard of them before seeing them at a local farmers market. They are also known as borlotti beans and have a light color and pinkish-red stripes. They are a pretty bean about the size of a kidney bean. Texture-wise these beans are soft relative to most beans which make them creamy when fully cooked. They are similar to pinto beans but have a more nutty flavor.

INGREDIENTS

• 1 onion, chopped

• 5-6 cloves garlic, minced

• 2 sweet potatoes, chopped

• 2-3 carrots, chopped

• 2 cups tomatoes, chopped

• 1 cup dried red lentils, rinsed

• 2 Tbsp pumpkin seeds

• 2 Tbsp Olive oil

• 4 cups water

• 2 Tbsp ground chipotle

• dash of cayenne pepper, to taste

• 1/4 tsp ground cloves

• Sea salt and pepper

• Dried parsley flakes or fresh parsley

STEPS

• Sauté onions and garlic in olive oil until translucent. 

• Add water, carrots, tomatoes, potatoes, and lentils. Add salt, pepper, cayenne, chipotle, and cloves. Stir well and cook for 20 minutes, or until lentils are tender.

Serve with parsley on top, and sprinkled with pumpkin seeds.

INGREDIENTS

• 1/2 onion, chopped

• 2 ears roasted corn, cut off of cob

• 2 stalks celery, chopped

• 1 large green bell pepper, chopped

• 1 cup dried red lentils, rinsed

• 1 can black beans, rinsed

• 2 Tbsp Olive oil

• 4 cups water

• 2 Tbsp ground chipotle chili powder

• 1 tsp paprika

• Sea salt and pepper

• 2 Tbsp pumpkin seeds

• Fresh basil leaves (optional)

STEPS

• Sauté onion in olive oil until translucent. 

• Add celery and green pepper. Sauté on medium heat for 2-3 minutes.

• Add water, corn and lentils. Add salt, pepper, chipotle, and paprika. Stir well and cook for 20 minutes, or until lentils are tender.

• Add black beans and stir.

Serve with pumpkin seeds and fresh basil on top.

INGREDIENTS

• 2 cups shitake mushrooms, chopped

• 3 small bunches baby bok choy

• 3 stalks celery, chopped

• 2-3 carrots, chopped

• 1 medium jalapeno, minced

• 1 cup micro greens

• 2 Tbsp pumpkin seeds

• 2 Tbsp hemp hearts

• Garlic, minced

• Ginger, minced or sliced thinly

• Coconut oil

• Miso paste

• Sea salt and pepper

STEPS

• Sauté mushrooms, carrots, celery, and garlic in coconut oil for 3-5 minutes.

• Dissolve miso paste in boiling water and stir in to soup. Add 2-3 more cups of hot water.

• Add bok choy, ginger and jalapeno.

• Add salt and pepper to taste.

• Cook for 1-2 minutes more.

Serve with micro greens on top, and sprinkled with pumpkin seeds and hemp hearts.

SOUP

1. Sauté a chopped onion and celery in olive oil.

2. Add 1 cup of split yellow pigeon peas and 4-5 cups of water and salt.

3. Bring to a boil and simmer for about 20 minutes. Taste the lentils for tenderness. Add more water and cook longer if needed.

4. Add chopped tomatoes and fresh ginger.

5. Season with coriander, turmeric, chili powder, ginger, curry powder and parsley.

6. Simmer for another 10 minutes or so until the peas are tender.

HOMEMADE CROUTONS

1. Cut a dense sourdough bread loaf into bite-sized pieces.

2. Toss with a sprinkle of olive oil and sea salt.

3. Roast in the oven on 350 until the pieces begin to brown.

Serve the soup in bowls, topped with the homemade croutons.