ALL NEW !! WHAT I EAT IN A WEEK FOR LUNCH – TEACHER EDITION – IT’S ALL SOUP!! MY 5 FAVORITE SOUPS
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We love you all!! Sorry that the audio is so horrible. I will be trying to get better equipment for recording mobile at work. Leave a comment below, especially if you are a teacher.
I just want to thank you for standing up for your students and their college credit class.
Also, all of those soups looked so good! I just decided to make corn chowder today, so thank you.😋
You always "sell" your recipes so well, Joey. Your videos always make me hungry. BTW, I found Sumo oranges for 82 cents apiece. They're deeeeelicious, but I wish I'd gotten more.
I enjoy soups, but i have to be careful because I crave bread with it.
Thank you for being so real!! I eat really well at work, I work in a school as an EA, but when I get home I'm tired! I make bad decisions when I'm tired and there is a lot of junk in the house. I can't make decisions for my hubby, but it's really difficult. I'm just saying that I'm feeling for you. From 🇨🇦
Love your soups❤❤
Love your recipes & your dedication to eating a plant base diet! I understand about the junk food at home. I had to clean out all my junk food in my house. If it’s in the house, it’s in my mouth! Lol!
recipe for lentil soup? Here are the soups I make:
Greens and Beans Soup
EVOO or other oil
3 shakes of red pepper flakes
1 large onion, chopped
1 fennel bulb, chopped
2 teaspoons minced garlic
1 14.5 oz. can stewed tomatoes
1 teaspoon each basil and oregano (or 2 teaspoons Italian seasonings)
1 15 oz. can cannellini (or navy or great northern) beans, rinsed and drained
½ cup water or more as needed
1 14 oz. can vegetable broth (or use homemade broth)
1 6 oz. pkg. baby spinach, roughly chopped or as-is
1 or 2 large spoonfuls of nutritional yeast
1. Cook onion in a large skillet or pot in some EVOO and with the red pepper flakes until onions are translucent.
2. Add fennel and cook until onions are browned.
3. Clear a space in the pot and add the garlic. Cook until starts to brown.
4. Add tomatoes and seasonings, breaking up tomato pieces with stirring spoon. Cook a while, until tomatoes break down.
5. Add beans and vegetable broth and cook 10 min.
6. Add spinach and nutritional yeast and cook 10 min.
7. Serve with more nutritional yeast and some good bread.
8. If you do not have stewed tomatoes, you may sauté 2 sticks of celery chopped, add canned tomatoes, 1 green pepper chopped, and chopped parsley.
Vegetable Barley Soup
1 onion, diced
1/4 head of celery (½ a package of Trader Joe's celery, ~ 1 2/3 c) including leaves, chopped
EVOO
6 cups water
2 Knorr vegetable bouillon cubes
5/8 cup barley
1 small bay leaf
1 medium gold potato with skin, chopped
1 carrot, chopped into quarters
1 14.5 oz. can diced tomatoes
1 cup greens (collards, kale, spinach), chopped
1 teaspoon dried basil
Salt and pepper to taste
Put EVOO and onion in a flat-bottomed wok and cook until begins to brown, then add celery and cook until well browned.
Add tomatoes and basil and cook a while.
Add the water and remaining ingredients, except barley and spinach and bring to a boil.
Rinse the barley, then add it to the soup.
Bring to a boil then reduce to a simmer, stirring regularly.
Cook covered until barley and vegetables are done, about 30 min. for Goya pearled barley.
With about 10 min. to go, add greens and cover and cook 10 min.
Taste and correct the seasoning.
Potato Leek Soup
vegan butter or oil
2 leeks, cut into half moon slices separated and soaked in a large bowl of water
3 stalks of Trader Joe's celery (which are smaller than those at other stores)
3 potatoes, peeled and diced
4 c vegetable broth
1 small bay leaf
1 t thyme
salt and pepper
a little freshly grated nutmeg
½ c soy creamer
fresh flat-leaf parsley, chopped
In a soup pot, heat butter and add leeks and saute.
Add celery and cook until softened.
Add potatoes, broth, bay leaf, thyme, salt, and pepper.
Bring to a boil, cover, and cook until potatoes are very tender.
Remove the bay leaf and use an immersion blender to make smooth.
Add nutmeg and soy creamer and simmer 20 min.
Add parsley.
Vegetable Bean Kale Soup
1 lb. dry mixed beans — I used a 16 bean mix.
Mushroom stems and cleaned potato skins — not sure how necessary this is to the taste of the soup. I bet you could use some mushrooms and potato in the soup instead.
Olive oil
1 large yellow onion, chopped
4 shakes red pepper flakes
Chopped celery
Chopped carrot
28 oz. can fire roasted tomatoes
Vegetable bouillon cube
Garlic
Bay leaf
Italian seasonings
1 red pepper, chopped
1 bunch of kale, stems discarded, leaves ripped into bit-sized pieces
Salt and pepper
Parsley and basil, minced
Bring to boil in a large pot the dry beans with lots of water and boil for 2 min. Remove from the heat and let stand covered for at least 1 hour then drain.
Boil mushroom stems and potato skins for an hour.
Heat a generous amount of oil in a large soup pot. Add red pepper flakes and onion and cook until translucent or browning. Add celery and cook until starts to soften. Add carrot and cook until starts to soften. Add garlic, tomatoes, bouillon, some water, bay leaf, Italian seasonings, mushroom/potato broth, and partially cooked beans.
Bring to a boil and cook 1.5 hours. Add more water as needed.
Add red pepper and kale and return to a boil. Cook for 30 min.
Add salt, pepper, parsley, and basil. Check beans are soft and if not, cook longer.
Adjust seasonings and serve with fresh bread.
Butternut Squash Soup
(Claire Robinson)
1 (3-pound) butternut squash
Extra-virgin olive oil, for roasting, plus 2 tablespoons
Kosher salt and freshly cracked black pepper
2 shallots or 1 red onion, chopped
1 quart low-sodium chicken or vegetable stock
2 teaspoons curry powder (mild or spicy)
Preheat the oven to 350oF.
Cut the squash in half through the stem and remove the seeds. Brush cut sides of squash with oil, and put it, cut side up, on a baking sheet. Roast until very soft, about 1½ hours. Remove the squash from the oven, and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.
In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.
Cool the squash mixture for about 5 minutes. Blend in pot with stick blender. Alternatively, working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.
Note: To toast the seeds, separate them from the pulp and place on toaster oven pan. Sprinkle with salt and coat with oil. Cover seeds with pan with small holes as the seeds will pop and scatter otherwise. Bake seeds in toaster oven at 300oF for about 10 minutes. Top soup with them or just eat them separately.
Minestrone
In a flat bottomed wok with some olive oil, sauté 2 yellow onions, chopped with some red pepper flakes.
When the onions start to brown, add 2 ribs celery, chopped.
When the celery starts to brown, add 1 large carrot, diced.
When the carrots starts to brown, add some chopped garlic, making sure it does not burn.
Add 1/4 head green or savoy cabbage (savoy preferably) shredded.
When the cabbage starts to wilt, add 2 small russet potatoes diced and 3 small zucchini diced.
In a big soup pot, put:
1 Knorr vegetable bouillon cube
1 28 oz. can of San Marzano tomatoes (chopped up) with their juice, then rinse out the can with cold water and add that to the pot too.
1 15 oz. can each cannellini beans, chickpeas, and dark red kidney beans, including the liquid – put half in the pot. Put the other half in a food processor, puree (or blend in cans with stick blender), then add the puree to the pot.
dried basil
Italian seasoning
2 small bay leaves
a little salt
freshly ground black pepper
the vegetables from the wok
Add some water to the wok and deglaze and add that to the pot too.
1 inch square 1/4 inch thick chunk of parmesan cheese, optional, leave out for vegan or replace with some nutritional yeast.
You may need to add some more water.
Bring to a boil then lower the flame and simmer for 20 minutes, stirring occasionally.
Add chopped fresh parsley.
One might try adding Italian green beans or baby spinach.
I made a variation:
1 onion, red pepper flakes, 2 ribs TJ's celery, 1 zucchini, 1 large gold potato, rinsed beans then half pureed with some water, added to the spices some oregano, added 3/4 c barley and cooked 30 min.
Stirred in some nutritional yeast at the table.
Those all look perfect 🥰
Hi Joey, greetings from New Mexico, and I agree about the weather…it has been unusually cloudy for days. After watching your tomato soup video, I ordered the PB2 cashew powder and am planning to make that recipe soon. I also ordered the concentrated “chicken “ base in the squeeze tube, only to find that it isn’t vegan…oh well. I enjoy all your videos.
Micro-rice is what I call those. I'm in Japan. You can get micro-rice everywhere. I vastly prefer real rice that I make in a rice cooker, but you are right: micro-rice works when you need it.
I make chunky split pea soup a lot all year round. It's cold in my office during the summer and soup just warms me up and makes me happy! Great video as usual and have a great day!!
Yes, soup is everything. I love it. Nice variety on the video!
I just ordered a 5-1/2 quart stainless soup pot, so this is perfect timing ! Will check out your past soup recipe videos. Thank you !
great minds think alike, I made a red lentil soup today ! can't go wrong with comforting hot soup, thank you