Happy Monday! I hope today finds you well-rested and excited for another week no matter what the weather is doing.
Speaking of weather, it definitely informs what we make for dinner, what we buy to cook and what we’re in the mood for. A few things have happened recently which means that big batch vegan cooking is more relevant to my life than it usually is, and one of my favorite vegan batch recipes is soup.
Why?
You can have soup two ways if you decide to eat it all in the same day. Have it with a few slices of whole wheat bread for lunch and then add grains for dinner, or just enjoy a big ol’ vat of stew! Either way the meal is delicious, nutritious and oh so satisfying.
Let’s not forget that a big bowl of hot soup is the perfect way to warm up your bones on a cool autumn day. Whether you’ve been out all day at a fall festival or you simply want to enjoy a bowl of warm seasonable vegetables, vegan soup recipes are the way to go!
This vegan soup recipe isn’t difficult or time consuming and it’s guaranteed to find a spot on your regular soup rotation through fall and winter.
Why Cabbage & Butter Beans?
I could be all coy say that I don’t know but this is a variation on a recipe I saw online and I wanted to try it out. This recipe has far less cheese–as in no cheese–than the original but it is just as creamy and delicious. I promise.
The truth is that the butter beans and cabbage mixture turned out better than I expected and it’s a combo that I highly recommend.
Try it out and let me know what you think!
Kitchen Tools
*Stock pot
*Cutting board
*Long handle spoon
Ingredients
*Mushrooms
*Butter beans
*Onion
*Garlic
*Miso paste
*Leeks
*Green cabbage
*Red bell pepper
*Sage leaves
*Waste free broth/water
Instructions
*For the mushrooms I used large crimini but you can use whatever you have on hand. Give them a rough chop and pop them into the stock pot over medium high heat. Be sure to use broth or water to keep everything from sticking. Stir regularly.
*Cook the mushrooms 5 to 10 minutes until most of the water is cooked out and then add chopped onions and sliced leeks. Stir until the onions start to turn translucent and then add bell pepper and garlic.
*Slowly add in chopped cabbage by the handful, adding more as each batch starts to cook down.
*When the cabbage has started to cook properly, add in a few cups of broth or water along with the miso paste and half the butter beans. Bring to a boil and reduce to a simmer for 10 minutes.
*Add sage leaves, seasoning as needed and the remainder of the butter beans and let simmer for another 10 minutes.
Seve with bread, grains or nothing at all.
What is your go-to fall soup?
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The Spicy Spatula 
Whatcha think?