White bean and pasta soup

A lovely very thick soup (based on this one). Best served with bread and olive oil.

abt 2T olive oil
2 long sprigs rosemary
1T thyme
2 bay leaves
dash red pepper flakes
1 onion, chopped
1-2 carrots, chopped
3-4 ribs celery, chopped
2 (15oz) cans white beans, drained
1T minced garlic
3T nutritional yeast
 1T salt (or less)
7c water
8-10oz orzo pasta

Put olive oil in soup pot. Add rosemary, thyme, bay leaves (broken in half), red pepper, onion, carrots, and celery. In separate bow stir together water, garlic, yeast, and salt. Stir constantly over high heat until onion is clear and beginning to brown. Add water mixture and beans. Bring to boil and add pasta. Reduce heat slightly and cook 8-10 minutes, until pasta is tender. Remove from heat and serve.

Pozole

Pozole is a Mexican soup with hominy and fresh vegetables. The unusual amount of garlic in this recipe is characteristic and does not overpower the dish.

10oz sliced mushrooms
10-12 clove garlic
1-2T chili powder
2-3c hominy

Puree garlic with a small amount of water. Put garlic and mushrooms in a medium saucepan with enough water to cover by 1in (2.5cm). Bring to a boil and simmer for 1 hour, adding water as needed. Add chili powder, hominy, and 1tsp salt. Simmer another 30 minutes. To serve top with sliced radishes, cilantro, lime wedges, and cabbage.

cauliflower soup

This soup is easy and fast, and a great solution for cool evenings.
2 head cauliflower
4c vegetable broth
4T oil
1tsp dry thyme
1/4tsp red pepper flakes
salt and pepper

Steam cauliflower just until soft, reserving 1c cooking water. Blend cauliflower and broth in blender or food processor (may take several batches). Use reserved water if needed. Saute thyme and red pepper in oil over high head 1 minute. Add blended cauliflower and reserved water. Bring to a simmer. Simmer 5 minutes. Season with salt and pepper.

kidney bean cabbage soup

1 medium yellow onion, chopped
1 15oz can white kidney beans, rinsed and drained
1 25oz can red kidney beans, rinsed and drained
8-10oz mushrooms, sliced
1/2 head cabbage, chopped
2-3T olive oil
1tsp dried oregano
1qt vegetable broth

Saute onion and oregano in oil until onion starts to become clear. Add mushrooms and saute 1-2 minutes further. Add broth and both colors of beans and bring to a boil. Add cabbage and cook 5 minutes, stirring frequently. Serve hot.

Broccoli Soup

1/2 large onion, diced
4T oil
3c vegetable broth
4 broccoli heads, cut into small florets
1/4c apple juice
3T flour
salt and pepper to taste

saute onion in oil until clear and golden. Add broth and broccoli and bring to a boil. Cover and simmer until broccoli is tender and falling apart, 10-15 minutes, stirring once or twice. Mix flour with apple juice and stir into soup, breaking up large florets with the spoon. Salt and pepper to taste.