Fork - Spicy Pumpkin Black Bean Soup Warm up with this fiery fusion of velvety pumpkin and hearty black beans, creating a zesty vegan soup that's perfect for cozy nights in. Ingredients: - 1 tbsp olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) pumpkin puree - 4 cups vegetable broth - 1 tsp cumin - 1/2 tsp smoked paprika - 1/4 tsp cayenne pepper - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Directions: 1. In a large pot, heat olive oil over medium heat. 2. Add onion and sauté until translucent, about 5 minutes. 3. Stir in garlic and bell pepper, cook for another 2 minutes. 4. Add black beans, pumpkin puree, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. 5. Bring the soup to a simmer, then cover and cook for 20 minutes. 6. Taste and adjust seasoning as needed. 7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Calories: ~180 per serving | Servings: 4 | Storage Tips: Store in airtight containers in the refrigerator for up to 4 days. | Facebook
Fork - Spicy Pumpkin Black Bean Soup Warm up with this fiery fusion of velvety pumpkin and hearty black beans, creating a zesty vegan soup that's perfect for cozy nights in. Ingredients: - 1 tbsp olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) pumpkin puree - 4 cups vegetable broth - 1 tsp cumin - 1/2 tsp smoked paprika - 1/4 tsp cayenne pepper - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Directions: 1. In a large pot, heat olive oil over medium heat. 2. Add onion and sauté until translucent, about 5 minutes. 3. Stir in garlic and bell pepper, cook for another 2 minutes. 4. Add black beans, pumpkin puree, vegetable broth, cumin, smoked paprika, cayenne pe
Hot or Cold Creamy Lettuce Soup Recipe
It's also perfect for lettuce that's past its prime, since you're going to wilt it anyway. That means there's no reason to throw out a head of lettuce: Once it's too flaccid for the salad bowl, it's ready for the soup tureen.
Serious Eats
Authentic Ukrainian Borscht Recipe – Classic Beet Soup
This traditional Ukrainian Borscht recipe, passed down from my grandma, is the ultimate comfort food! Packed with tender cabbage, earthy beets, and hearty vegetables, it’s best served with sour cream and rye bread for a wholesome, flavorful meal. Ingredients: 12 cups beef or vegetable broth (low sodium) 5 cups green or red cabbage, thinly sliced 3 large beets, peeled and cut into matchsticks 4 large potatoes, peeled and cubed This vibrant, hearty beet soup is a comforting blend of sweet, tangy, and savory flavors—a true taste of Ukrainian tradition!
160 reactions · 14 shares | Homemade Bone Broth🫙 Ingredients: • Bones (2-3 lbs): chicken carcass, turkey, beef marrow bones, pork bones, or a mix • Veggies scraps, onions, carrots, celery. • 2 tbsp apple cider vinegar (helps extract minerals from bones) • 2 bay leaves • 1 tsp peppercorns • Salt to taste (optional—can add later) • Water to max fill line Instructions: (Optional) Roast the bones
For deeper flavor, roast bones at 400°F (200°C) for 25–30 minutes until browned. Add everything to the Instant Pot
Bones, veggies, vinegar, herbs, spices, then fill with water to just the max line. Close lid and set valve to Sealing. Select Manual / Pressure Cook on High for 45 minutes.
Strain using a fine mesh strainer to remove solids. Discard bones and veggies. Chill in the fridge overnight. Fat will solidify on top—skim off if desired. Keeps in the fridge 5 days or freeze in jars, cubes, or zip-top bags for months. Can also be pressure canned to be shelf stable. . . #homemade #bonebroth #recipe #homesteading #homestead #canning #pressurecan #chickenbroth #scratchmade #moneysaving #reducewaste #canningandpreserving #urbanhomestead | The Sprouting Homestead | Facebook
160 reactions · 14 shares | Homemade Bone Broth🫙 Ingredients: • Bones (2-3 lbs): chicken carcass, turkey, beef marrow bones, pork bones, or a mix • Veggies scraps, onions, carrots, celery. • 2 tbsp apple cider vinegar (helps extract minerals from bones) • 2 bay leaves • 1 tsp peppercorns • Salt to taste (optional—can add later) • Water to max fill line Instructions: (Optional) Roast the bones For deeper flavor, roast bones at 400°F (200°C) for 25–30 minutes until browned. Add everything to the Instant Pot Bones, veggies, vinegar, herbs, spices, then fill with water to just the max line. Close lid and set valve to Sealing. Select Manual / Pressure Cook on High for 45 minutes. Strain using a fine mesh strainer to remove solids. Discard bones and veggies. Chill in the fridge overnight
Courtney - This Mexican Street Corn Soup is a flavorful twist on a classic! 🌽💚 Top it with feta and cilantro for an extra burst of flavor! - Mexican Street Corn Soup - Ingredients: - 4 cups corn kernels (fresh or frozen) - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1/2 cup crumbled feta cheese (optional) - Fresh cilantro, for garnish - Lime wedges, for serving Directions: 1. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. 2. Stir in the minced garlic, chili powder, and cumin, cooking for an additional minute until fragrant. 3. Add the corn kernels and vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes. 4. Use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender). 5. Stir in the coconut milk, and season with salt and pepper to taste. Heat through for another 5 minutes. 6. Serve hot, topped with crumbled feta cheese, fresh cilantro, and lime wedges. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 210 kcal | Servings: 4 servings #MexicanStreetCorn #CornSoup #VeganSoup #ComfortFood #EasyRecipes #HealthyEating #SoupSeason #VegetarianRecipes #CoconutMilk #ChiliPowder #Cumin #FreshCorn #Foodie #RecipeOfTheDay #GlutenFree #FarmToTable #HealthyComfortFood #SoupLovers #QuickMeals #PlantBased" | Facebook
Courtney - This Mexican Street Corn Soup is a flavorful twist on a classic! 🌽💚 Top it with feta and cilantro for an extra burst of flavor! - Mexican Street Corn Soup - Ingredients: - 4 cups corn kernels (fresh or frozen) - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1/2 cup crumbled feta cheese (optional) - Fresh cilantro, for garnish - Lime wedges, for serving Directions: 1. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. 2. Stir in the minced garlic, chili powder, and cumin, cooking for an additional minute until fragrant. 3. Add the corn kernels and vegetable broth to the pot. Bring