Quinoa, White Bean and Kale Stew + Tortilla Soup

It was cold this week, and I had a cold, so it seemed like a good time to make soup.  I’m a big fan of soups ’cause they’re a one-pot meal, and make lots of leftovers. Maybe we’ll cook from Vegan Soups and Hearty Stews for All Seasons in February, or March. What do you think?

Both of the soups I made this week were delish:

Quinoa, White Bean & Kale Stew (pp. 245-246)

The hubs and I both seasoned our soups with balsamic vinegar to taste. Vegetarians ~ This soup is yummy with a hard boiled egg in it. When we were in Peru years ago, we ate a lot of quinoa soup, and it was often served with sliced egg.

Tortilla Soup (pp. 208-209)

I looove this soup. The challenge is to not eat the rest of the bag of tortilla chips while you cook! I chose the mild route, and used a green bell pepper (instead of a poblano pepper), omitted the jalapeños, and used only a dash of red pepper flakes.

What recipes did you try this week?

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Full disclosure: The link to Vegan Soups and Hearty Stews for All Seasons is connected to my Amazon Associates account.  If you make a purchase after clicking on the link, I get a small percentage of the sale.

5 responses to “Quinoa, White Bean and Kale Stew + Tortilla Soup

  1. I made three recipes this weekend: Lettuce Wraps with Hoisin-Mustars Tofu, Unfried Rice, and Garlicky Mushrooms and Kale. Everything was delicious! I haven’t cooked much with kale, so that was my inspiration. I love lettuce wraps and wanted to make them with tofu. I ended up putting the rice in with the wraps; delicious!

  2. The cookbook is indeed wonderful. I made a “cauliflower lasagna” yesterday and will add details when I get home tonight. I was not getting email updates and it has kept me a little behind…but I think I resolved that issue this morning 🙂 I’m anxious to make everything in this book! Debra

  3. Brigette ~ I’ve always wondered about those lettuce wraps. Now I’ll have to try them.

    Debra ~ The lasagna is another one I’ve thought about making. Was it good? I’ve never been very good at making lasagna. My noodles break, I run out of sauce . . . any tips?

    • It was so easy and absolutely delicious. I made quite a mess while preparing because I just dove in and started without a plan. So I used so many bowls it was hysterical. Next time I can streamline. I did add the roasted cauliflower to the tofu and then put it in the food processor to smooth it out. It really acted like ricotta! I added some chipotle sauce to it that brought out a great flavor. It’s called Max’s Chipotle Spicy Chile Pepper Blend (Whole Foods) and you only use a very little bit! It’s potent, but so delicious and adds great flavor to something with this much tofu (NO flavor) in it. I also used chard rather than spinach, because I had it on hand! I don’t have a problem with lasagna noodles, Britt, but I think maybe you handle them while they are still too hot. I take them out of the pan, rinse in cold water and go from there. I’m also not too concerned if they split a bit…just piece them like a puzzle 🙂 I brought some of this dish with me for lunch today…I will make it again, and I can’t wait to try more recipes. D

  4. Pingback: Appetite for Reduction Round-up: Your Posts, Photos & Comments | VegCookBook Club

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