Red Lentil and Collard Green Soup


My new favorite.  Amazing flavors reminiscent of Lebanese soups.  Powerfully delicious.


  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 Tbs minced garlic
  • 2 tsp salt
  • 1 cup dry red lentils, rinsed and drained
  • 2 large carrots, sliced
  • 6 cups of water
  • 1 bunch collard greens – rinsed, stemmed and thinly sliced
  • 1 Tbs ground cumin
  • 1 tsp ground cinnamon
  • 1/3 cup fresh lemon juice


  • In a large soup pot, saute the onions, garlic and salt in 1 Tbs olive oil until onions turn soft, about 4 minutes
  • Add the lentils and carrots and cook for 1 minute
  • Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes
  • Meanwhile, heat 1 Tbs olive oil in a large skillet over medium heat.  Add collard greens, and cook until wilted, about 5-7 minutes.
  • When the lentils are tender, stir in the collard greens and season with cumin and cinnamon.  Allow to simmer 10 more minutes.
  • Stir in lemon juice before serving

modified from:


Butternut Squash and Carrot Soup



  • 1 Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 carrots, rough sliced
  • 3 stalks celery, rough diced
  • 2 small or one large butternut squash, peeled and rough chopped
  • 5 cups vegetable or chicken broth
  • 2 Tbsp chopped fresh sage (or 2 tsp. dried)
  • 1/2 cup soy milk (optional)
  • salt and pepper to taste


  • In a large soup pot, saute the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
  • Add the carrots and celery and cook for another 3 to 5 minutes.
  • Add the squash and stir just to coat, then add the broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
  • Blend until silky with an immersion blender or puree in food processor or blender
  • Stir in the soy milk and season with salt and pepper to taste. (I skipped the salt and soy milk and it’s still delicious)


Slow Cooked Chicken and Brown Rice Soup


  • 2 cartons (64 oz) TJ’s organic chicken broth*
  • 1.5 cups carrot, cut into 1/4-inch slices
  • 1.5 cups celery, cut into 1/4-inch slices
  • 1.5 cups onion, chopped
  • 4-6 garlic cloves, minced
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1.5 lbs boneless skinless chicken breasts
  • 1 bag TJ’s (16 oz) Brown Rice Medley (or any grain of your choice, egg noodles, etc.)
  • Salt & pepper to taste


  • Combine broth, carrots, celery, onion, garlic, bay leaves, & thyme in slow cooker
  • Rinse raw chicken and place on top of vegetables
  • Slow cook on medium for 6 hours
  • Transfer chicken to cutting board. Discard bay leaves.
  • Add uncooked rice or noodles to slow-cooker; cover and cook according to package directions (about 35 min for rice)
  • While rice is cooking, shred chicken with fork. Return to soup and serve.

*TIP: the rice soaks up a lot of the liquid, so keep an extra carton of chicken broth handy if you want it to be more “brothy” and less “stewy”

Modified from

Slow Cooked Split Pea, Carrot & Apple Soup




  • 2 cups dried split peas
  • 4 large carrots, chopped
  • 2 apples, peeled & chopped
  • 2 cloves minced garlic
  • 6 cups filtered water
  • 2 cubes vegan (or chicken) bouillon
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp coriander
  • 1/2 tsp nutmeg
  • 1 Tbs balsamic vinegar


  • Rinse split peas; chop carrots; peel, seed & chop apple; mince garlic (or use 2 cubes Dorot’s crushed garlic–in frozen aisle at TJ’s and Whole Foods).
  • Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low. Remove bay leaf, add balsamic. Serve “rustic” or puree with an immersion blender.

Modified from The Vegan Slow Cooker book.

Farmstand Gazpacho


  • 2 cups rough chopped cucumber
  • 2 cups rough chopped red bell pepper
  • 2 cups rough chopped ripe tomato
  • 2 cups rough chopped carrot
  • 2 cups tomato juice
  • 1 handful fresh cilantro
  • 1 handful fresh basil
  • 1 avocado (mix with soup or slice on top)
  • 2 cloves garlic
  • 1/2 cup red-wine vinegar
  • splash of olive oil
  • 2 dashes tabasco sauce
  • 2 dashes worcestershire
  • Process batches in a food processor or Vitamix.  I like to separate the carrots, cucumbers and peppers + tomato juice and blend/pulse low–it gives the soup a great chunky texture.  Throw it all in a big bowl, season with salt and pepper to taste.  Chill before serving.  Delicious alone, with sourdough croutons, or diced avocado on top.

Modified from Epicurious.