Cabbage & BEER (!!) Soup - Reprise

I know I posted this recipe last year, but it's so good that I'm just going right ahead and posting it again. Last year, I shared it to help you to use up that half-a-head of cabbage that's perpetually idling in the fridge. This year, I'm putting it in the context of football. Here's what fall means to me: soup, football, and beer. Normally, I'm a wino, but there is a time and a place for cheap beer. I like to drink Miller Lite out of a can when I'm doing yard work in the summer and I like to drink it in the fall on Sundays while watching football. So, let's combine three of my loves today (four if you include the cabbage, five if you include the french-fried onions): beer, soup, football. The beer in this recipe will make even surliest, most skeptical carnivores forget it's vegan.

Note: I almost never make this with the kielbasa, if you do use it, add it just before you serve each bowl of soup or it will turn soggy and nasty. So, I leave you with a great soup to slurp on while you're rooting on your favorite team. And on that note, GO SEAHAWKS!!!!

Cabbage & Beer Soup - serves 8 

1 half of a large head of cabbage, cored and shredded or thinly sliced
2 large carrots, peeled and shredded 
6 cups vegetable broth
1 can (12 ounces) pilsner beer (I use Miller Lite, because I know it's vegan)
1/2 tsp caraway seeds
2 cups french fried onions, divided
1 pkg vegan kielbasa (optional)
vegetable spray
salt & pepper to taste
1. Coat stock pot with nonstick cooking spray and saute the sliced kielbasa (if using) over medium high for 5 minutes. Stir often and try to brown the pieces as evenly as possible. Remove and set aside. 

2. Spray the stock pot again and saute cabbage/carrot until translucent and tender about 10 minutes. 

2. Add broth, beer, seeds, and one cup of fried onions. Bring to a boil then reduce to low and simmer uncovered for 20 minutes. Add salt & pepper and adjust seasonings and cook for another 10 minutes. Spoon soup into bowls, add vegan kielbasa, and top with remaining onions. 

All Soup. All The Time.

Welcome to Vegan MoFo's all-soup channel, SOUP 935 AM, where we play soup hits from yesterday, today, and tomorrow. Today we will be spinning some excellent soup tracks for you, so sit back, relax and let us take care of all of your salivation needs, right here, with these delicious recipes from SOUP 935 AM.

Sweet Potato & Lentil Soup

• 3 tablespoons vegan margarine
• 2 large sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 1/2 teaspoon minced fresh ginger
• 1/2 cup red lentils
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups vegetable broth
• 
  
• 1. Saute the carrots, onion & ginger in the margarine 10+ minutes or until onion is soft. Add the ginger and cook for another 1-2 minutes. 
• 2. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 minutes or until all the veggies are softened. 
• 3. Using an immersion blender, blend the soup until smooth & pureed. Serve with a dollup of vegan 
• sour cream if you choose and enjoy piping hot maybe with some crusty artisan bread. 
• 
  
• Black Bean and Coconut Soup

  
  

  2 cups of black beans

  1 cup of coconut milk

  2 cups vegetable broth

  2 cups frozen peas

  1/4 teaspoon chili powder

  1/4 teaspoon cumin

  1/8 teaspoon cayenne
  1 tablespoon lime juice

  
  

  1. Combine all ingredients in a pot. Bring to a boil then simmer for 20+ minutes.