The "Ber" Months ~ Soups On!

 When we hit the "Ber" months (September, October, November, December) I start craving a nice warm bowl of soup.  Tuesday of each week I have set aside as meatless days.  Here are three of my favorite meatless soup recipes.

Pinto Beans

Having a West Virginian father, pinto beans with onions and corn bread were a staple in our house.  At home these were made with lard and/or bacon grease, I have modified that recipe for my tastes.

1/2# Pinto beans, sort for stones, rinse, cover with water, let soak over night

Drain and rinse pinto beans, cover with water

Add 2 beef bouillon cubes (ham bouillon is great if you can find them)

Add 1 Tbs ground black pepper

Bring to a boil, reduce heat and simmer for 2 hours

Add salt to taste (do not salt before cooking as this will make for a tough bean instead of the creamy beans that are so tasty)

Top with diced red onion

Easy Vegetarian Vegetable Soup

I usually use the vegetables we have harvested and freeze, but a bag of frozen mixed vegetables is quick and easy if you don't preserve food in the freezer 

1 package Cole slaw mix

1# package frozen mixed vegetable

1 large onion diced

2 packages dry onion soup mix

1-quart canned tomatoes or crushed tomatoes. (Do not use diced tomatoes as they have an additive that keeps them together and makes the tomatoes tough)

Add 3Tbs olive oil to your stew pot, heat and add in the diced onion

Cook onion until caramelized

Add tomatoes, Cole Slaw Mix, and mixed vegetables

(I add 3 Tbs ground black pepper at this stage, but you don't have to)

Bring to a boil, reduce heat, cover and simmer for 90 minutes (stir to keep from sticking)

You may want to add some vegetable stock if it is too thick during the cooking phase

Add salt to taste

Meatless Chili

1 can Rotel tomatoes and green chilis

1 can Chili kidney beans

1 can black beans (rinsed and drained)

1/2 red bell pepper diced

1/2 yellow bell pepper diced

1 large onion diced

1 jar chunky salsa (I use the medium)

In a stew pot add 3 Tbs olive oil, heat, add peppers and onion.  Cook until tender/crisp

Add remaining ingredients and heat through (about 30 minutes)

You can add chili powder or cardamon if you like, but I prefer not to.

Add salt to taste.

Serve with a large dollop of light sour cream.  Enjoy!