It’s no secret that I’m not a fan of cold weather and winter but since I do live in Utah and we have another strong month of winter ahead, I’m choosing to see the positives and make the most of it. One of my favorite things about this season is it’s the perfect weather for soup.

So I make soup!

In fact, from the time the weather gets chilly in the fall until it warms up in spring, it’s normal to smell a pot of soup simmering on the stove at my house. I think soup is an excellent meal choice for many reasons, including that it’s inexpensive, warming and nourishing, and super easy to make.

All you need is some basic ingredients on hand, and you’ll be able to make pots and pots of wholesome plant-based soups for you and your fam and or a lucky neighbor or friend!

Here’s what you’ll need:

Olive oil etc.

Onions

Garlic

Liquid (water, veggie broth, coconut milk, nut milk)

Veggies (potatoes, sweet potatoes, carrots, celery, corn, peppers, tomatoes, etc.)

Beans (black, red, white, pinto, garbanzo, black-eyed, etc.)

Grains (quinoa, amaranth, brown rice, barley, etc.)

Nuts and seeds (for thickeners (grind) and garnishes)

Salt and Pepper

Seasonings - Herbs amp; Spices

The process of making soup is simple. Chop onions and mince garlic and sauté them in olive oil till tender. Add in chopped veggies and liquid (coconut milk and ground nuts will make it creamy) and simmer. Add cooked beans and or grains if desired and season with salt, pepper, herbs, and spices to taste. Don’t be afraid to be adventurous because it’s hard to ruin a pot of soup; just don’t add in too much of a spice or herb at once (taste as you go along), and you’re sure to come up with something extraordinary. When you find a combination, you love, be sure to write down the recipe!

This Mexi soup is an absolute favorite at my house…

MEXI SOUP
1 Tablespoon olive oil
One large onion, chopped
4-5 cloves garlic, minced
2 ½ -3 quarts of water
Two spoonfuls of vegetarian ‘Better Than Bouillon’ no chicken base
Eight stalks celery, chopped
Nine carrots, peeled and chopped
1 tsp dried thyme
1 tsp cumin
½ tsp cayenne
Salt and pepper to taste
1-2 cups cooked brown rice or quinoa
One can black beans, rinsed and drained

Sauté onion and garlic in olive oil till tender. Add the rest of the ingredients except rice and beans and stir to dissolve bouillon. Simmer until celery and carrots are just tender. Add in rice and beans, heat, then serve with lime wedges, chopped cilantro, tomatoes, green onions, salsa, grated cheese (vegan or regular), and chips. If you’re not a strict vegan Greek yogurt is also a good topping.

One more thing to love about soup is that it makes excellent leftovers! Soup on the day you make it is good, and on the second day after the flavors have married, it’s usually even better! And if you have extra soup, you can easily share a quart with your neighbor, which is why I always like to make double or triple batches!