Skip to content Skip to sidebar Skip to footer
Showing posts with label Vegan Recipes. Show all posts
Showing posts with label Vegan Recipes. Show all posts

Chicken Vegetable Soup with Pasta

CookingAddic Chicken Vegetable Soup with Pasta is a delicious, easy-to-make meal, filled with vegetables: spinach, green bell pepper, carrots, tomatoes, and beans. Spiced up with oregano, basil and paprika! So good – it makes a great dinner and a perfect lunch!

chicken soup recipe, pasta soup recipe, vegetable soup recipe, gluten free recipe

All the flavors work really well in this soup, and it looks very presentable and full of color.

I’ve also made it with gluten free brown rice pasta – and it worked great!

I like to cook pasta separately from soup, drain it, rinse it with cold water, then add the cooked and drained pasta to the soup – it helps the pasta keep its perfect shape and not get too soft! It’s especially true if you use gluten free brown rice pasta.

Enjoy the soup!

  • 2 tablespoons olive oil (divided)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 pound chicken breast or tenders
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 large carrot, peeled and cubed into very small cubes
  • 5 medium tomatoes, chopped
  • 1 can (15 oz) red kidney beans, drained
  • 3 cups fresh spinach
  • 4 garlic cloves, minced
  • 4 cups (32 oz) chicken broth
  • 2 cups water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 and 1/2 cups short pasta, such as penne, uncooked
  • salt

Read more:

chicken soup with vegetables, chicken vegetable soup recipe

  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through.
  4. Meanwhile cook pasta according to directions on package, al dente. Add cooked and drained pasta to soup and cook a couple of minutes longer.
  5. Season with salt to taste.

chicken soup with kidney beans, carrots, spinach, tomatoes, spices

Vegetable Soup with Dumplings

CookingAddic Vegetable Soup with Dumplings is a great hearty vegetarian dinner recipe. You won't even notice there is no meat! I love this warm bowl of soup.

This soup is so easy to pull together. I don;t even mind making it after a long day. I use frozen vegetables to cut some chopping time down. There is also garbanzo beans, gold potatoes, celery, onion, garlic, and beer in this savory soup. The dumplings make this soup SOUPER (haha!) delicious.

  1. 1 Tablespoon butter
  2. 1 Tablespoon olive oil
  3. ½ cup onion
  4. ½ cup celery
  5. ½ teaspoon salt
  6. ½ teaspoon pepper
  7. 1 Tablespoon garlic
  8. ½ teaspoon chili powder
  9. 2 Tablespoon tomato paste
  10. 1 beer, optional (I like a lager)
  11. 6 cups broth, vegetable
  12. 1 cup mixed frozen vegetables (whatever blend you like)
  13. 1 cup gold potato, cubed
  14. 1 can garbanzo beans, drained and rinsed
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 Tablespoon butter
  • ½ cup milk
  • 1 large dutch oven, or pot
  • 1 medium mixing bowl
  1. Start by melting the butter and olive oil over medium high heat in a large pot or dutch oven. Add the onion, celery, to the hot oil/butter mixture. Cook the vegetables for around 2 minute stirring constantly. Add the garlic and chili powder. Stir for another 2 minutes. Dump in the tomato paste, and mix it into everything for another 2 minutes. Pour in the beer, and cook for about 4 minutes (until the beer has mostly evaporated). Pour in the broth. Add the frozen vegetables, potatoes, and beans. Bring the soup to a simmer and cover it with a lid.
  2. Cook for around 20-30 minutes. Test the potatoes to make sure they are not crunchy. Taste the broth and add additional salt and pepper to taste. Then start on the dumplings.
  3. For the dumpling combine the flour, baking powder, sugar, and salt in a medium mixing bowl. Mix the butter into the flour mixture using you fingers (just like you are making biscuits). Pour in the milk and stir until a dough forms. Drop Tablespoons of dough into the hot vegetable stew. Cover and cook for 15-20 minutes. The dumplings should look light and fluffy.

Read more:

Lamb and Apricot Curry

CookingAddic This curry is sweet and savory and rich and has a depth of flavor that you wouldn't expect with just a hint of heat from the ginger & garlic. The dried apricots do give it a fairly high sugar content, but I find that eating fruit with meat decreases the sugar crash that you might get from eating it alone..


  1. - 1 T olive oil
  2. - 1 small white onion (diced) 
  3. - 5 cloves garlic - chopped
  4. - 1 t dried turmeric 
  5. - 1 t sea salt
  6. - 3 T fresh ginger - chopped
  7. - 2 small carrots - chopped
  8. - 1/4 cup chopped fresh cilantro
  9. - 1 can coconut milk
  10. - 2 cups broth
  11. - 8 dried apricots - chopped
  12. - Juice of 1 lime

  1. - 1 T olive oil
  2. - 2 pounds lamb 
  3. - 1 small onion - diced
  4. - 1 medium sweet potato - chopped into large pieces (no need to peel)
  5. - 2 carrots - chopped into large pieces
  6. - 8 dried apricots (quartered)
  7. - 1/2 cup frozen spinach

Instructions :

- to make the sauce --> heat oil in a small saucepan. Saute the onions, then add ginger, garlic & spices. Allow spices to cook for a couple of minutes. Add remaining ingredients. Boil until carrots are tender (about 15 minutes). Blend well.

- While sauce is boiling, brown lamb pieces & onion in olive oil in your pressure cooker.

- Add sweet potatoes, apricots, spinach and sauce to the pressure cooker

- PRESSURE COOKER - following your pot's instructions, bring to pressure and cook for 25 minutes.

- STOVE TOP - once all ingredients are together, allow to simmer for about an hour until meat is tender and sweet potatoes are falling apart

- SLOW COOKER - after browning meat & making sauce, combine all the ingredients in the slow cooker and cook on low for 7-8 hours

Read more:

Southwestern Vegetable & Chicken Soup

CookingAddic This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips.


  • 2 medium poblano peppers
  • 2 teaspoons canola oil
  • 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1½ cups chopped onion (1 large)
  • 1½ cups chopped red or green bell pepper (1 large)
  • 1½ cups green beans, cut into ¼-inch pieces, or frozen, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 15-ounce can black beans or pinto beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 cups chopped chard or spinach
  • 1½ cups corn kernels, fresh or frozen
  • ½ cup chopped fresh cilantro
  • ½ cup fresh lime juice, plus lime wedges for serving


  1. To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.
  2. Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  4. Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.
  5. Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.

Read more:


CookingAddic Get ready to cry some happy tears, because you have found a Vegan French Onion Soup. This bistro-style classic is rich, savory & downright scrumptious. It’s calls for very simple ingredients & just a little love.

French Onion Soup was definitely a childhood favorite. I loved that savory aromatic soup, with bubbly gooey cheese, over broth infused bread. I really enjoy turning my past food memories into reality and this Vegan French Onion Soup lets me reminisce of the past, while nourishing my body, mind & soul. Wow, that’s deep! (who needs chicken soup!)



  • 3 tablespoons coconut oil (or your preferred cooking oil)
  • 4 medium yellow onions, sliced
  • 2 cloves of garlic, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon salt, more to taste
  • Fresh ground pepper, to taste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3/4 cup red wine
  • 3 tablespoons all-purpose flour
  • 2 quarts of vegetable broth, low sodium
  • 2 teaspoons lemon juice
  • 1 baguette, sliced and toasted
Cashew "Mozzarella" Cheese

  • 1/4 cup raw cashews, soaked in water 2-4 hours
  • 1 1/4 cup unsweetened plant-based milk, hot (be careful not to burn the milk)
  • 2 tablespoons + 1 teaspoon tapioca flour/starch
  • 1 teaspoon nutritional yeast
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt

  1. In a large pot, heat the coconut oil over medium heat. Add the onions, garlic, thyme, bay leaves, sugar, salt and pepper. Sauté until the onions are very tender & caramelized, about 40-50 minutes. Stir often to avoid the onions sticking to the pot. If they start to stick, you can add a few splashes of oil and turn heat a little lower. Keep pot uncovered
  2. Now, add the red wine and bring to a boil, reduce heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.
  3. Remove the bay leaves and stir the flour into the onions. Turn the heat down to medium-low and cook for another 2-3 minutes. Stir often so the flour doesn't burn.
  4. Add the vegetable broth and lemon juice. Simmer for for 10-15 minutes. Taste the soup to see if it needs anymore salt or pepper and add if needed.
Now's a good time to prepare the "mozzarella" cheese. Drain cashews and discard water. Place all ingredients into a blender. Blend until smooth, about 1-2 minutes. Pour mixture into a small pot and place over medium heat. Stir often, so it doesn’t stick or burn. Scrape the sides and bottom, as needed. The cheese will start to thicken up. Place heat on medium-low. When it becomes stretchy and thick, remove from heat. This whole process should take about five minutes.
  1. Heat the broiler to high. Carefully ladle the soup into oven-safe crocks or bowls. (small Pyrex bowls work great) Fill half way, and place 2 slices of toasted baguette into each bowl. Now, add more soup, pouring directly over bread. Make sure not to overfill the bowls. You don't want it to spill over and get burned. Now top each baguette slice, with a big scoop of cheese and place the bowls in the oven. I placed a big piece of parchment paper under the bowls. Sometimes the cheese melts over, so it avoids mess in your oven.
  2. Broil for 2-3 minutes to slightly brown and melt the cheese. Be careful not to burn the cheese.
  3. You can top with some fresh green onions or fresh thyme. I added a few sprigs of rosemary for garnish
Read more:

Brussels Sprout and Mushroom Hash

CookingAddic Brussels sprout and mushroom hash with fried eggs that makes for a tasty fall breakfast or brunch!

Brussels Sprout and Mushroom Hash

This hash is really easy to make where you basically saute the mushrooms and cook until they start to caramelize, add the brussels sprouts, cook until they start to caramelize, add the eggs and cook until the desired level of doneness. To avoid dirtying another pan, just make small holes in hash and fry the eggs in them. 

What a great way to enjoy your brussels sprouts for breakfast!

Brussels Sprout and Mushroom Hash

  • 1 tablespoon oil
  • 1 small onion, finely diced
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • 1 pound brussels sprouts, trimmed and sliced
  • salt and pepper to taste
  • 4 eggs

  1. Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 minutes.
  2. Add the garlic thyme and brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
  3. Season with salt and pepper to taste.
  4. Create small wells in the hash, add the eggs and cook until the desired level of doneness.

Brussels Sprout and Mushroom Hash

Option: Place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.

Read more: