Drowsy

1 onion

1 stick celery

1 carrot

4 cloves garlic

2 cans black beans

2 cups Pasta sauce or passata

Vegetable stock cube

1 teaspoon dried oregano

1 teaspoon ground cumin

½/ teaspoon ground coriander

Salt

Cayenne pepper or chili powder

Drain and rinse black beans

Mash black beans if you don't have a hand blender

Finely chop celery, carrot, onion and garlic Fry celery, carrot, and onion until soft (about five minutes), add garlic and fry for another minute being careful not to burn garlic

Add pasta sauce, cumin, coriander, cayenne, oregano, and black beans Dissolve vegetable stock cube in a pint of boiling water and add

Thin with more water to your liking

Cook for 5 minutes

Note* The vast majority of the veggies short of the beans and the garlic do not need to be blended if you don't want them blended I blend them because my fiancee doesn't particularly like the texture of veggies especially broccoli but she will eat them this way and I hate the texture of onions but like the taste in things. This is a gluten free, dairy free, and can be vegan/vegetarian recipe as my fiancee is also allergic to dairy.

Ingredients:

Potatoes

Chicken Stock or Veggie Stock or Chicken bouillon

Salt

Garlic Powder

Dill

Thyme

Rosemary

Olive Oil

Veggies - I typically use 2 Carrots, 1 or 2 heads of broccoli, a ton of spinach, some cauliflower This is the kind of recipe where you can kind of use what you have on hand especially if you know flavor profiles and combining them.

2 cans of great northern beans

Onion - chopped finely if not blending cut into slices if blending

so much garlic like I easily use 10-20 cloves of garlic but this is really up to personal taste I also get them pre peeled from the store because the store near me sells them pre peeled for cheap.

Various liquids I typically put a container of dairy free sour cream, a chunk of smart balance margarine, and oat milk in it. If you want to make this dairy you can use your preferred choice of dairy items to do so if I were to make this dairy I would probably use sour cream, butter, and like half and half or cream but I have never made this dairy so I really can't vouch for them.

Instructions:

Chop up the potatoes into medium sized cubes, fill a pot a good 1/2 to 2/3rds of the way and cover the potatoes with the chicken stock (or other). Also add in some salt, garlic powder, dill, thyme, rosemary. I typically will shake each of them back and forth over the opening twice. I'd also say go a little lighter on the salt as its easier to add more salt then it is to take it out. Put the pot over high heat and cover (or don't) and let it boil. Once its boiling you will probably want it to boil for at least 20 minutes.

Preheat your oven to 400 degrees Fahrenheit (skip if you aren't blending anything)

If you aren't blending the carrots and other veggies I would probably chop them up cook them in a pan with some olive oil and then also throw them in there but I've never made it this way before.

Anything you are blending chop up into pieces that are good roasting size throw the veggies (not the spinach though if you are adding that), onion, garlic, and beans in a bowl and toss with olive oil, salt, and your choice of the above seasonings I tend to just put thyme on them. (NOTE: you can also chop some potatoes up this way and throw them in with everything else. idk if it really effects the taste but its yummy to eat them while telling yourself you need to put them in the blender). Mix until everything is coated and place on baking sheets lined with parchment paper or tinfoil for easy clean up.

Place the baking sheets in the oven, you're going to want them in there till everything has browned up to a nice roast and the garlic cloves have gotten kind of jammy almost. I find this only takes 8-13 minutes but it really depends on the day. When done take out of the oven and let start to cool.

While those are cooling take a blender (I put them in a container and use an immersion blender but a normal blender or a food processor would also work) and add the dairy free sour cream, oat milk, a bit of margarine, I also like to add some fresh herbs when I have them on hand at this point, and if you are adding spinach now is when you would add that. If you're adding spinach give it a good couple blends so that you can add more spinach as it takes up so much space.

Once you're done with that take all of your roasted veggies and add them to the blender as well and blend to your desired consistency. I typically go for a kind of thinner mashed potatoes consistency and will add oat milk as needed to achieve that.

By this point your potatoes should be fairly done cooking take a whisk/fork/potato masher and test how well one mashes if its still hard give it a little more time it should mash fairly easily.

Once they are mashable, dump your blender mixture into the pot. you might have more blender mixture then space in your pot, if this is the case put the excess into a container and into the freezer for another soup. I then take a metal whisk or a potato masher and will use that to mix the blender mixture and the potatoes while also mostly mashing the potatoes. Mix everything well and mash your potatoes to your desired consistency (I try to go for almost completely mashed but with some chunks of potato untouched). If you want a thinner soup add some more liquid if you want a thicker soup uhhh my best advice is to try and roast some potatoes and blend em up real quick or you could try and create a roux and add that like most potato soups but the beauty of this soup is I can feed it to my fiancee and my friend who is gluten free.

Turn to medium heat and add some more margarine for taste. This would also be a good point to taste it and add more salt as needed as well as more other seasonings as needed. Once it it to taste I let it boil for another 5 ish minutes and stir and then I turn off the heat.

This soup is really great with bread or those weird crouton like bread chip things or plain. I think it would also probably be good with some corn, bits of celery, or unblended broccoli. It would also probably be really good with shredded chicken I am just far to lazy to defrost chicken. Some cheese might be yummy too.

The beauty of this soup is that it is super customizable and while these are a lot of instructions its actually really really simple to throw together it rarely takes me more then an hour to make and it makes a ton and freezes well so it feeds us for multiple days. if you prefer simpler instructions this is how I think about it non detailed

boil potatoes in flavored liquid with seasonings

roast veggies, beans, onion, garlic at 400 for about 8-13 minutes

blend roasted veggies with dairy substitutes, herbs, and spinach

add blend to the pot and mash potatoes while mixing

let cook altogether for 5 min

enjoy

It being so customizable makes it really easy to fit to various dietary restrictions and all the veggies are ones that its fairly easy to buy frozen/precut or buy those like pre cut coleslaw mixes of cut broccoli/carrot/cabbage and just roast some of that.

If anyone has any questions please ask! This is something I just threw together as a combo of quite a few different recipes so trying to write it down is ... hard.

Also I have a matzo ball soup recipe (that can be pareve/meat/or dairy if you want to use butter. or treif if you don't care/keep kosher) that I smashed together but I'm going to put that under a read more cut

- stew meat / cubed beef

- any vegetables, lots of them

- stew cut potatoes

- onion

- stewed tomatoes

- tomato sauce

- tomato paste

- celery flakes

- salt

- pepper

- cajun seasoning

- water

- big pot

- strainer (if your using canned veggies)

Main ingredients are lima beans and spinach in chicken broth. I use a bouillon cube but whatever works for you.

I do garlic power, onion powder (fresh is more flavorful but lol money and time) salt and pepper, and sometimes some chili flakes for some heat and flavor.

I use canned lima beans but honestly you could use whatever beans you want. Put them in the seasoned broth and let them cook over medium low until they're heated. Obviously with dried beans you'd need to soak them and cook them until they're ready to be used. Anyway, you can drain the canned beans if you want, but it doesn't bother me to leave the can liquid in so I just do that.

Add a good few handfuls of fresh spinach close to the end of the time you think the soup is hot enough to be ready to eat. It doesn't take long. Just get the spinach wilted a little but not so much it loses all its form - a little bit of the remnants of crunch is a good thing for this.

That's pretty much it. You can add pretty much anything you want - vegetables, meat, noodles, whatever. Have fun. I have the base version of just the beans and spinach in broth for lunch most days of the week.

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