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A Life in Food by real-life Chef Cheryl Bennett

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vegan

Summer Grain Salad with fresh vegetables and herbs

April 28, 2022

Home » vegan

This summer grain salad is full of fresh vegetables and herbs. Whole grains provide a satisfying, chewy texture to this salad, while the vegetables give it great crunch. It is dressed with an easy, flavorful red wine vinaigrette. This salad is naturally vegan, so it is perfect for those who eat a plant-based diet.

For ease of browsing, I’ve put of of my salad recipes in one place.

Summer grain salad in large, shallow bowl.

Perfect for summer picnics, beach days or weekday lunches, this healthy grain salad will leave you feeling satisfied.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Summer Grain Salad

Hearty salads with healthy grains and vegetables fill you up and give you fuel for the day. This fresh and light salad is dressed with a simple vinaigrette and is naturally vegan.

3 grain salad with summer vegetables and herbs.

Spring and summer see an abundance of fresh produce. This is a great way to get more vegetables into your diet, or to use what you might have growing in your garden.

Ingredients

You might have many of these things in your kitchen right now. You can always swap out ingredients for items you already have.

Ingredients for grain salad.
  • Quinoa – Naturally gluten-free and a great source of protein.
  • Barley – Great source of fiber and protein.
  • Farro – Delicious, nutty flavor and chewy texture.
  • Parsley – Flat leaf Italian parsley, it is the unsung hero of herbs.
  • Chives – Mild onion flavor.
  • Dill – You could substitute with fresh thyme, if you don’t like dill.
  • Tomatoes – Use whatever tomatoes you like. I’m fortunate to grow most of mine, so that’s what I use.
  • Carrots – I buy rainbow carrots to get more color into this summer grain salad.
  • Cucumber – Hothouse or English cucumbers are my favorites.
  • Bell peppers – Red, orange and/or yellow are perfect.
  • Red wine vinegar – provides some zing to our salad.
  • Olive oil – I really like this arbequina olive oil, but use what you like.

How to make it

First, cook the grains and set them aside to cool. They need to be completely cooled before adding to the vegetables and herbs, otherwise the herbs will wilt.

This can be done a day or two ahead of time. If you like to batch cook, you can cook all of the grains and store some in the freezer for later.

While the grains are cooking, chop the herbs and vegetables. Add them to a large mixing bowl, and set aside until you are ready to mix the salad.

When the grains have cooled, mix them with the vinaigrette, then gently fold in the vegetables and herbs until thoroughly combined. Taste and adjust seasoning, if needed.

What you’ll need to make this recipe

First, you’ll need a large cutting board. I like to have plenty of room to work instead of trying to chop on a small surface.

Next, you’ll need a sharp knife. I love my Wüsthof Chef’s knife, it’s been my go-to knife for over 20 years.

You’ll also need a couple of good-sized mixing bowls, a pot or two to cook the grains, and a colander to drain them. Just the basics!

Tips and tricks for success

large bowl filled with summer grain salad
Can I make it gluten-free?

Absolutely. Swap out the barley and farro for gluten-free grains like quinoa and this summer salad is suitable for those with gluten sensitivities.

How long does it last?

Fully dressed, the salad will last 3 – 4 days. After that, the vegetables and herbs start to get soggy. To make it last longer, mix everything and leave it dry. Put into a container with a tight-fitting lid and toss with vinaigrette right before serving.

What other herbs can I use?

Try using thyme, either regular or lemon thyme, marjoram, mint or even tarragon. Each of these will bring a different flavor to your grain salad.

Can this be made ahead?

Yes! Here’s how I do it – Cook the grains the day before and let them chill in the fridge overnight. You can also grate the carrots, chop the peppers and cucumber ahead of time and store in airtight containers in the fridge.
Fresh herbs can be washed and dried (if needed), then chopped and stored in containers with a piece of paper towel to absorb any moisture.
When you’re ready to serve, all that is left to do is mix it all and finish any last minute chopping.

Can I freeze this?

You can freeze the grains. Cook and freeze the grains, then portion them out and put in zip-top bags and stack in the freezer.  
This makes it much easier to throw together a quick lunch for the next day, I just toss a bag from the freezer into the fridge before I go to bed.

Vegetables and grains in bowl.

The grains and vegetables change every so often, giving the salad plenty of variations. Try grains that are unfamiliar to you, you might just find your new favorite thing!

Grain salads for summer

  • Mediterranean couscous salad
  • Freekeh salad with fruits and nuts
  • Mediterranean quinoa salad
  • Mango lime quinoa with black beans
  • Tabbouleh

Please share

If you love this recipe, please give it 5 stars!

I hope you love this grain salad as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 10 cups

Summer Grain Salad

Summer grain salad

A satisfying and healthy grain salad, perfect for summer cookouts and healthy weekday lunches!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 20 minutes

Ingredients

  • 1 cup barley, cooked
  • 1 cup farro, cooked
  • 1 cup quinoa, cooked
  • 1 1/2 cups English cucumber, diced
  • 2 cups, grape tomatoes, halved or quartered
  • 1 cup bell peppers, diced
  • 1 cup rainbow carrots, shredded
  • 1/4 cup fresh dill, finely chopped
  • 1/8 cup fresh chives, finely chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • zest and juice of 1 lemon, optional... for extra zing!

Instructions

  1. Cook grains according to package directions, set aside to cool completely. (Can be done ahead of time)
  2. In a small bowl: mix vinegar, oil, salt & pepper together and set aside.
  3. In a large bowl, mix grains with vinaigrette until thoroughly combined.
  4. Fold in vegetables and herbs until evenly distributed.

Notes

While your grains are cooking, chop up the veggies and herbs. As they are cooking and cooling, you are getting all the vegetables prepped and ready to toss in.

Use what you have. Freekeh, brown rice, wheatberries, and amaranth are all great options.

Nutrition Information:

Yield:

10

Serving Size:

1 cup

Amount Per Serving: Calories: 144Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 205mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Salads

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Originally published 5/29/16, most recent update 4/28/22.

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Salads Tagged With: Grains, vegan

White beans and arugula with tomato

February 24, 2022

White beans and arugula with sun-dried tomatoes is the easiest, fastest recipe you’ll ever make. Using canned beans is a time-saving shortcut. This tasty side dish is ready in five minutes, making it perfect for weeknight cooking.

White beans with arugula and sun dried tomatoes in white bowl.

This simple white bean side dish goes with almost anything. It’s also a tasty light lunch or vegan dinner. Peppery baby arugula provides a dose of leafy greens and plenty of nutrients.

Would you rather cook your own beans? Try this recipe for white beans in the Instant Pot.

White beans and arugula with sun-dried tomatoes

Sautéed arugula and tomatoes are the perfect complement to creamy white beans. This simple recipe is so delicious and perfect for weeknight cooking.

White beans and arugula with sundried tomatoes and garlic in a bowl.

Cannellini beans

Some people refer to them as “white beans”. I call them by their proper name – cannellini beans. Because there can be some confusion.

Navy (pea) beans are white, so are Great Northern beans and even butter beans (baby lima beans). While they all vary slightly in size and texture, they can be used interchangeably.

Cannellini beans with arugula and tomatoes.

That being said, I really prefer cannellini beans for this dish.

If the only white beans you have on hand are great northern or navy beans, use them. This is all about being fast and easy, and that means convenient. Not another trip to the store.

Ingredients

This quick and simple dish uses only a handful of ingredients.

Ingredients for white bean salad.
  • Cannellini beans – canned or dried
  • Sun-dried tomatoes – use oil packed, not dry pack
  • Baby arugula – peppery greens that provide some bite
  • Garlic – because garlic is always a good idea
  • Salt, pepper & dried thyme – beans need lots of seasoning

Procedure

This simple recipe is ready in roughly 5 minutes. First, sauté the arugula for a few minutes, just to wilt it down.

Then, add the garlic to the pot with the arugula and let it cook for about a minute before adding in the remaining ingredients.

Detailed instructions for white bean recipe.

Add the sun-dried tomatoes, salt, pepper and dried thyme. Give it a stir and let everything heat through. Pour into a large bowl and serve.

White bean, arugula and sun dried tomato salad

This easy side dish of white beans and arugula is similar to what some call “Tuscan beans”.

I use canned beans and dried herbs for convenience, but I’ve also cooked dried beans and used fresh herbs many times. It depends on how much time you have, or what you have on hand.

Beans with sun dried tomatoes and arugula in white bowl.

The other option you have is swapping out the herbs – try using rosemary or dill. Both are delicious.

More bean recipes

Whether you prefer to use dried beans or tinned beans, here are a few recipes that you might enjoy:

  • Instant Pot black bean soup
  • Instant pot white beans
  • Mango lime quinoa salad with black beans
  • Minestrone soup with white beans

Tools and equipment

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

  • My favorite spatula
  • Dutch Oven

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love these white beans and arugula as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Serving suggestions

  • Mediterranean Baked Chicken Meatballs
  • Grilled Ginger Miso Eggplant
  • Melting Potatoes with Garlic and Herbs
  • Spicy Sautéed Broccolini with Citrus Vinaigrette
  • Curried Cauliflower with Golden Raisins
Yield: 6 people

White Beans with Arugula and Sun-Dried Tomato

White Beans with Arugula and Sun-Dried Tomato

White beans with arugula and sun-dried tomatoes is an easy side that is ready in five minutes, making it perfect for weeknight cooking.

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients

  • 2 15 oz. cans cannellini beans, drained and rinsed
  • 1/2 cup julienned sun-dried tomatoes, in oil, drained (reserve 1 - 2 tbsp. oil)
  • 5 ounces baby arugula
  • 2 cloves garlic, minced
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. dried thyme

Instructions

  1. Heat oil from sun-dried tomatoes in a medium sized pot, over medium heat.
  2. Add baby arugula and move around with a spatula or wooden spoon until wilted (about 3 minutes).
  3. Add garlic and let it cook for 30 - 60 seconds, just to soften.
  4. Finally, add sun-dried tomatoes, white beans, salt, pepper and thyme.
  5. Let it cook for 2 - 3 minutes, stirring occasionally, until heated through.
  6. Serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)
    Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)

Nutrition Information:

Yield:

6

Serving Size:

3/4 cup

Amount Per Serving: Calories: 224Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 878mgCarbohydrates: 39gFiber: 10gSugar: 1gProtein: 15g

Nutritional information was calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Side Dish

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than personal use) without prior written permission. Thank you!

Originally published 8/26/18. Most recent update 2/24/22.

Filed Under: Side Dish Tagged With: vegan

Instant Pot Black Bean Soup with Dried Beans

February 8, 2021

Hearty and filling, Instant Pot black bean soup is an easy weeknight dinner. This easy vegan recipe comes together quickly and it is one of our favorite soup recipes. Perfect for chilly evenings when a bowl of something warm and comforting is calling your name.

Cuban black bean soup in white bowl

Full of Cuban flavors, this Instant Pot black bean soup can be as chunky or as smooth as you like it. Eaten as is, the recipe is vegan, however it becomes vegetarian if you add sour cream or cheese to the bowl.

The leftovers make a terrific topping for nachos or tucked into tacos or burritos.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Very tasty and a little spicy. Just right. Very easy to follow. Shared the soup with several friends they loved it!

– Barbara

Black bean soup recipe

This veggie black bean soup is full of vegetables like onions, peppers, celery and tomatoes.

It has a bit of chipotle pepper to give it a little something extra, but not enough to make it spicy. You can increase the heat by adding more chipotle peppers.

Instant pot black bean soup with dried beans, plaintain chips, avocado and onion garnish.

Ingredients

I used a 6 quart Instant Pot to make this black bean soup. If you’re not sure what size you have, look on the back. There should be a label near the plug, it will tell you the capacity of your model.

For this soup, you’ll need a handful of common pantry ingredients, plus a few kitchen staples, like onions, garlic and a few spices.

My favorite beans are from Rancho Gordo. They are a bit more expensive than their store-bought counterparts. But in my opinion, it is money well spent.

ingredients for vegan Instant Pot Cuban black bean chili

How to make Cuban black bean soup

This black bean soup has Cuban flavors and I’ve served it with a few garnishes, like plantain strips to reflect that, but you can garnish your soup with whatever flavors you love most.

The first step is heating up the Instant Pot to sauté the veggies. Then, we’ll add the rest of the ingredients, give it a stir and lock the lid.

Once the pressure comes up, the timer will start counting down the time. I cooked my soup for 20 minutes, then let it naturally release for 15 – 20 minutes before blending.

step by step instructions for Instant Pot black bean soup

You can choose to enjoy it as is, but I suggest blending a bit of the soup and adding it back in to give it a creamier texture.

I used my immersion blender to do this and it makes quick work of it. I’ve linked to the one I own.

If you’re in the market for a new one, I highly recommend this one. It was a replacement for my old stick blender and I love it.

Another option is to scoop out a few cups of the soup and use your blender to purée it before adding it back to the Instant Pot.

sopa de habichuelas negras con aguacate y plátano

FAQ’s

How long do I cook soup in an Instant Pot?

Cook the soup at high pressure for 20 – 25 minutes.

Can I use canned beans instead of dried beans?

Yes, you can. Reduce the cooking time to about 8 minutes and reduce the liquid by a cup or two as well. Make sure to drain and rinse your beans.

How do I make this in a slow cooker?

To make this in a crock pot, cook on low for 6 – 7 hours or high for 3 – 4 hours, or until beans and veggies are tender.

Can I make this on the stovetop?

Yes you can! Put everything in a large pot and simmer on the stove over low heat for approximately 1 1/2 – 2 hours.

Black bean soup with peppers and avocado

If I’m serving dessert that night, I tend to choose something like this blueberry buttermilk bundt cake or chocolate coconut truffles for a quick and easy no bake option.

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 3.5 quarts

Instant Pot Black Bean Soup with Dried Beans

Instant Pot Black Bean Soup with Dried Beans

Instant Pot black bean soup is a quick and easy weeknight dinner.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1 lb. dried black beans
  • 3 tbsp. olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 2 ribs celery, diced
  • 1 can (15 oz) diced tomatoes
  • 2 canned chipotle peppers, roughly chopped + 2 tbsp adobo sauce from the can
  • 6 cups vegetable broth/stock
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 bay leaves
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/4 cup fresh lime juice or red wine vinegar, optional

Instructions

  1. Hit "sauté" function on Instant Pot. Add olive oil and when pot is warm, add onion, celery, peppers and garlic. Season with a big pinch of salt.
  2. Cook for 6 - 8 minutes, until vegetables have softened, but have not browned. Season with another pinch of salt and pepper.
  3. Add diced tomatoes, chipotle peppers and adobo sauce from can, bay leaves, cumin, oregano and vegetable stock/broth. Stir to combine.
  4. Add dried black beans and stir again to combine.
  5. Put lid on Instant Pot and make sure it is locked. Check valve to make sure it is set to "sealing" and not release. Set manual timer for 20 minutes, up to 25 minutes if you want beans to be extra soft.
  6. Let pressure release naturally for 15 minutes, then manually release. Check the soup for seasoning and add more salt and/or pepper, if needed.
  7. Add lime juice or vinegar, if desired.
  8. Using an immersion blender, purée soup in pot or blend in regular blender and serve with diced red onion, diced bell pepper, avocado, sour cream, plantain chips, cilantro and lime wedges.

Notes

Blend soup as much or as little as you like to achieve desired consistency.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Breville Immersion Blender
    Breville Immersion Blender

Nutrition Information:

Yield:

7

Serving Size:

2 cups

Amount Per Serving: Calories: 329Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 1330mgCarbohydrates: 50gFiber: 11gSugar: 5gProtein: 16g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Soup and Stew Recipes

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Soup and Stew Recipes Tagged With: soup recipes, vegan

How to make a vegan tofu noodle bowl

January 4, 2021

Vegan crispy tofu noodle bowl is my new “go-to” for Meatless Mondays. Crispy, sweet and spicy tofu atop fresh Asian noodles tossed in a flavorful sauce. This bowl is also packed with herbs and vegetables which makes me feel downright virtuous.

vegan tofu noodle bowl with chopsticks

Fresh lo mein noodles form the base of this bowl. Topped with cubes of crunchy tofu, veggies and herbs, this Asian bowl is great for meal prepping or weeknight dinner.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Dinner, Meal Prep, vegan Tagged With: vegan

How to make Curried Cauliflower Fritters

December 28, 2020

Add a little spice to your sides with these curried cauliflower fritters. Quick and healthy, these veggie cakes are also great for meal-prepping.

Vegetable fritters are an easy veggie recipe that you can make in about 30 minutes.

stacked curried cauliflower fritters with scallions

Learn how to make veggie cakes from whatever you have in the fridge.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Side Dish, Vegetarian Tagged With: vegan

Sicilian roasted eggplant caponata recipe

August 26, 2020

Roasted eggplant caponata is the epitome of Sicilian flavors. It is sweet, sour and a little salty. It has a depth of flavor that comes out even more after a day or two, and like most things: every Sicilian household has their own variation. It is basically a condiment. It is meant to be eaten along side a main course, like Rosemary Lemon Chicken.

roasted eggplant caponata in gray bowl

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Side Dish Tagged With: vegan

Easy veggie potato burger with basil

August 25, 2020

This easy potato burger with sun-dried tomato and basil is baked until crispy for a healthy vegan dinner. Like these deliciously simple melting potatoes, the oven does most of the work for you, making these burgers very low effort.

Vegan and vegetarian recipes are on the rise. It seems many of us are trying to eat a little less meat these days and this vegan burger is a great place to start.

potato burger with tomato and basil

This recipe is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Dinner, vegan Tagged With: burger recipes, potato recipes, vegan

Mango lime quinoa salad with black beans

May 5, 2020

Quinoa Salad with black beans, mango and lime is one of my summertime go to recipes. It is light and refreshing on a hot day and lasts for days in the refrigerator so I can eat it all week long for lunch. Gluten-free quinoa salads like this Mediterranean quinoa are perfect for meal prepping.

quinoa salad with black beans and mango

This delicious side is not only gluten-free, it is also vegan. It is dressed with a light vinaigrette, which makes it perfect for taking to the park or the beach for picnics or bringing to backyard cookouts.

Quinoa and black beans are tossed with vegetables and herbs for a light and delicious summer salad.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Side Dish Tagged With: gluten free, vegan

Bulgur Wheat Salad with Chickpeas

April 22, 2020

Bulgur wheat salad with chickpeas, red onion and pine nuts is packed with flavor. It’s also fast and easy, making it a hit for weeknight dinners. This tasty side dish is ready in less than 30 minutes.

bulgur wheat salad with red onions and chickpeas in white bowl with gold charger plate

Bulgur Wheat Salad

Chewy, roasted chickpeas and toasted pine nuts are tossed with bulgur or cracked wheat, sautéed with sweet red onions and finished with fresh herbs.

This vegan side dish, or meatless main, uses pantry items like canned chickpeas to make this a quick and easy dish. It is also a great option for meal-prepping, as it will keep in the fridge for days.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Side Dish Tagged With: salad recipe, vegan

Vegan Winter Vegetable Soup

February 12, 2020

It’s winter and that means comfort food. But, we’re also trying to eat a little healthier. We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department. This winter vegetable soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber. Winter Vegetable Soup with chives and diced vegetables

Speaking of healthy comfort food, this vegan vegetable soup would be perfect for cold winter evenings. It doesn’t hurt that the broth is the color of sunshine; which is what we need on chilly, gray days.

This post is sponsored by Idaho® Potatoes. As always, all opinions are my own.

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Filed Under: Soup and Stew Recipes Tagged With: soup recipes, vegan

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Hi there and thanks for stopping by!  I'm Cheryl, Chef by day and Blogger by night!

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