Category Archives: Vegetarian Option

85. No, seriously, this Black Bean Soup is different

Black beans are like a blank canvas. Or a wide expanse of unmarked wall. Or an empty 12×12 Photoshop file. Or a freshly created OpenOffice Writer doc. Or like anything else that offers itself up to your creativity, awaiting only … Continue reading

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84. Broke-Ass Soup, with a nod to Vernie

Hey, underemployed creative types! Having a tough time making the budget stretch until payday? Waiting on a check from a flaky freelance client? Finding yourself digging through the couch cushions for grocery money? Then this is the soup for you! … Continue reading

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83. Almost as easy as it looks: Cream of Asparagus Soup

Cream-of-[vegetable]-soups are usually about the simplest, low-fussest, brain-deadest things you can throw together. Saute an onion and maybe some garlic, throw in chopped veg and a diced potato or two, add broth and simmer, puree and add cream. You don't … Continue reading

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82. Money in the bank: 20-Minute Sauerkraut and Bean Soup

This here is proof positive of why it pays to cook a big pot of beans every week or so and just have them sitting around. With cooked white beans on deck, it took literally twenty minutes to make this … Continue reading

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80. Slow and Steady Broccoli Soup with Olive Oil

Crisp vegetables have their place–and that place is generally on a tray of crudites, not in soup. After my last sorta disappointing experiment with broccoli soup, I was eager to try a different technique that promised that slow-cooking the broccoli … Continue reading

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76. In Soviet Russia, Borscht eats YOU!

I'm not sure how this version of a not-particularly-funny catchphrase by a singularly unfunny comedian made it into my family's repertoire of Stuff That Always Cracks Us Up, but I'm glad it's here. (In Soviet Russia, system fights YOU! In … Continue reading

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73. Monegasque (no, really!) Spinach & Orzo Soup

Monegasque: (mô-n-gsk) n. A native or inhabitant of Monaco; a Monacan. adj. Native to or originating in Monaco. I'm not sure what, technically, makes this soup (from Lydie Marshall's excellent-so-far Soup of the Day) count as Monegasque. (Honestly, I wasn't … Continue reading

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