Another Rainy Day Means More Soup Ahead! {Red Potato, Broccoli & Butter Bean}

in vegan •  3 months ago

Hey there folks! We have had quite the rainy week, so it has been pretty perfect for a warm bowl of soup. I think after this last round of storms today some colder air is coming in next. Which means more soup for next week to come! I know plenty of my other pals on here enjoy a warm bowl of yumminess, too.

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As usual this was a pot full of my fresh farmers market goodies. Having such wonderful local produce continues to excite me every week. These farmers just wow me with the fantastic veggies they bring to the table. I knew the root veggies like potatoes and the broccoli are making a strong appearance right now, but I have been really surprised to continue to see the butter beans the last few weeks. They are definitely a big part of Southern cuisine, but if you do not have access to such lovely little beans then you can absolutely substitute what you can get locally. That is one of the best things about cooking--find inspiration from people all over the world and then cater your meals to what you have access to.

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We've been drying some of the oregano from our garden that has been doing really well, so I used some of that in this. I'm sure at some point the plant will die off for the winter, but it is really easy to dry for use later. On the spice front the smoked paprika totally stole the show for me in this meal. I love the richness that the bit of smoke imparts to really flavor the whole bowl. I've also been fighting the start of what feels like a cold, so I figured some turmeric would help add to the immune-boosting properties of a warm bowl of soup. So far it hasn't progressed, so perhaps it is doing the trick! If nothing else it does taste quite delicious regardless.

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Red Potato, Broccoli & Butter Bean Soup

Makes 8 servings

  • 2 pounds small red potatoes, washed & quartered
  • 1 pound fresh butter beans (or about 2 1/2 cups of your favorite cooked bean like white beans or chickpeas)
  • 8 cups water or low-sodium veggie broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne powder
  • 2 small broccoli crowns, cut into florets
  • 4 heaping cups chopped rainbow chard (can sub kale or another green)
  • 2 tablespoons white miso
  • 2-3 tablespoons apple cider vinegar

Place your potatoes & beans into a large stockpot and cover with the water or stock. Stir in your spices and bring to a boil. Reduce heat to low and simmer partially covered for 15 minutes.

Next add in your broccoli crowns and continue to cook for 15 more minutes or until the vegetables and beans are cooked through. I like my broccoli to have a little bit of texture at the end which is why I prefer to add it later on in the cooking.

Once the soup is done remove from heat and mix in the chard to let wilt. Mix the miso with a quarter cup of the soup broth so you don't end up with chunks of miso in the soup, then stir in along with the vinegar. Taste and adjust to your liking. Enjoy!

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Yum 😋. I love adding Swiss chard to my soups. It’s such a healthy touch I think :). Your food photography is getting pro by the way, just sayin 🤷🏼‍♀️

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Chard has definitely climbed the ranks in the leafy arsenal. I agree that it really holds up well in a soup and definitely adds that extra bit of nutrients. I appreciate the compliment on the photos! I've still got plenty to learn, but I'm trying to find some new variety in my shots. It is a little challenging because I need to remember to cook before it starts getting dark!

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Cooking before it gets dark is hard here because it dark at 5:00 now. I always get frantic while taking the plated photo. Usually I’m starving by then and the food is getting cold and Dandays wants to try a few shots himself. Everyone’s photos are so professional grade that that is what it takes to play with you guys :). I think you’re nailing it.

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I can totally relate! Yesterday I lost the battle with the sun and just had to make do. Check out the latest @cookwithus challenge entries. Holy moly they are blowing my mind this week with entries and stunning photos!

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I quickly glanced at them and you aren’t kidding. I need some photography tips from some of these chefs. Everything looks amazing. If the sun has fallen and your cover shot has yet to be taken, I guess that’s what photoshop is for 🤷🏼‍♀️

The beauty of veggie soups is that you can throw in basically any veggies you have and it'll be tasty! You can also do so much with the seasonings, but actually, I've been using the same seasonings for soups for a really long time now, and I think it's time to make some changes. Miso, apple cider vinegar and smoked paprika sounds interesting, I'm curious to know how this soup tastes. So many people have recommended using smoked paprika in cooking, I guess it really something worth trying! Your soup looks amazing, perfect dinner for the cold evenings! 😋

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I tend to go with a lot of the same seasonings myself, so you're not the only one on that note. Especially as long as you aren't getting tired of it! You should definitely get your hands on some to give the smoked paprika a try. It really does add a whole different level to certain dishes. I love it in chili for it's smoky note, and it just goes well with anything with potatoes in it. 🙂

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You convinced me, smoked paprika added to my shopping list! :)

Mmm mm mm! This soup looks amazing. I am forever envious of the beautiful looking veggies you bring home from your farmers market. Just look at that chard and broccoli! Delicious. I am glad this soup has helped you keep that cold at bay - hopefully gets rid of it permanently after a few more bowlfuls!

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Those poor farmers were shivering this morning at a very cold Saturday market, so I'm so happy to be able to support them! Even if we improve our garden next year, I know I will still rely on them for all the variety that we don't have room to try to grow ourselves. I have a fun new pepper to try that I got this morning, so I'll definitely share next week!

I still seem to be flirting with a sluggish immune system, but at least it hasn't gotten any worse! I added golden milk to my natural pharmacopoeia this morning to get an extra boost. Fingers crossed it finally moves on out! Have a great weekend!

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Bless them! They sure go the extra mile to deliver their produce :) I look forward to seeing this fun new pepper you speak of!

What is golden milk? I've never heard of that before. I will be keeping my fingers crossed for you to kick that illness!!

I hope you have a great weekend too :)

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I've seen numerous tiny differences in golden milk, but it is basically some type of plant-based milk with turmeric, ginger, cinnamon and a tiny bit of black pepper steeped into it. I used coconut milk because the fat helps with the absorption of the turmeric. Simmer on the stove for about 8 minutes on low, then strain out any solid spices and drink. Lots of good anti-inflammatory compounds in it, and it tastes delicious so I figured it couldn't hurt!

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That sounds really yummy! The perfect type of treat to have when you’re feeling a bit rough. Turmeric and ginger are the best!!

RESTEEMED Wow thanks for the delicious suggestion , I love soups and this one is just calling my name 😍😍😍

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Thank you my friend! So glad you can add this one to your "try" list! I am about to enjoy another bowl for dinner in just a few moments, though we are just about down to the bottom of the pot now!

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Glad as always that you enjoyed it. :)

I need a bowl or two right now! LOL!!! It looks so fresh, colorful and full of nutrients. Sooooo yummy 🍒 🍌🍑🌿🍍🍓🍇