Correction: Is there a good vegetarian cookbook for soups you recommend? Tks.

What does T&T stand for?

As far as greens go, you want hearty greens that won't fall apart.

Kale and escarole work really well. Plenty of kale in season now.

Spinach will wilt easily and fall apart.

Do you plan on making the soup with dried beans?

T&T = tried and true. Either dried beans or the canned and well-washed variety. We love chard and hope to use it in soups. Thanks for your response. Any soup basics appreciated.

Basic recipe:

Add evoo to a pan and heat. Add one chopped onion, carrot, celery stalk and a clove of minced garlic. Sautee until onion is translucent, but not browned.

Add washed, chopped greens of your choice and cook down for 2-3 minutes. Frozen greens work just fine.

Add you herbs and spices of choice. This is where the soup can take almost any direction you wish. My go-to spices out of the cabinet are paprika, smoked paprika, thyme, oregano, cumin and roasted garlic.

You can use fresh hardy herbs/a boquet garni like thyme and rosemary if you wish.

A bay leaf usually works across the board to give rounded depth of flavor.

It's almost anything goes here.

Add canned or cooked dry beans (al dente) and stock.

Bring to simmer, cover, cook for 20-30 minutes, or until beans are tender but not falling apart.

mimipadbv- Thank your for your response. I usually keep mirepoix frozen because it seems a good base for almost any kind of soup, and makes life so much easier. I do add garlic to it. Will try your suggestion with greens as I seem to be finding it difficult to get good flavor without meat. Maybe it's just the habit.

It's a great time of year for greens. I'm working through lacinato kale, mustards and tat soi, as well as a bunch of root vegetables.

So far, I've used the tat soi in a frittata and the red mustards* in lentil merguez soup.

*less peppery than green mustards.

I do love summer, what with tomatoes and corn, and spring with asparagus and strawberries, but fall into winter is a spectacular time at the farmers markets.

Our answer is probably a little late but maybe someone going through this page can still try this delicious, super simple and quick to make vegetarian soup. This soup is a good idea for a healthy dinner for vegans and meat eaters as well! To make this soup you’ll need: 1 onion, 1 bell pepper, 1 medium zucchini, 2 big carrots, 2 garlic clove, 2 tbsp of natural or coconut yogurt, some curry spice, pepper and a bit of salt. Chop all the vegetables and put them into a pot with a little bit of oil. Heat them up. Pour some water into a pot (just enough to cover all the vegetables) and boil for 20 minutes. After 20 minutes pour everything into a blender and blend it up nicely. Add some curry, salt and pepper for flavour. You can as well add some yogurt or coconut yogurt and blend up again! And it’s ready! Enjoy a healthy and delicious meal! For more advice, please visit https://vegoni.pl/