Baby potatoes, chopped
Baby cabbage, chopped (from TJ’s or use regular sized)
English peas (fresh)
Lemon zest
Thyme
Olive oil
Miso paste, about 1 tablespoon maybe a bit more
Chicken or veg broth, low sodium
Sourdough bread, toasted
 
Heat olive oil in pot. Add potatoes, lemon zest and thyme and cook a bit. Add broth. Cook until potatoes soften. Add cabbage. When it is close to done, put some hot broth in a small bowl and add miso. Stir and add back into the pot. Add peas. Heat soup up to a simmer. Serve with toasted and sourdough bread.

Olive oil
Carrots, diced (about 3 small ones)
Celery, diced (about 4 large ribs)
1 pound salmon, skinned and cut into big chunks (frozen OK)
Lemon zest
4 cups chicken broth
1 can light coconut milk
1.5 pounds baby potatoes, cut in half, quarters or eighths depending on size
Smoked paprika (to taste, I used 2-3 teaspoons)
1/4 cup chopped fresh dill
2-3 teaspoons ground sumac
White wine, about ½ cup
 
Heat olive oil in a soup pot. Add the smoked paprika, carrots and celery. When vegetables are softened, add broth, potatoes and lemon zest. Turn up heat to a boil. Reduce heat to a simmer. When potatoes are soft, add the coconut milk, sumac and white wine. Add the salmon until cooked through, about 5 minutes tops. Stir in dill before serving.
 
Really good!

Olive oil
Garlic powder
Chili powder
Black peppers
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
3 cups Vegetable broth (may need more if it gets too thick)
2 large tomatoes, diced
2-3 cups macaroni noodles
1 cup sharp cheddar, shredded
Pickled jalapeno
 
Heat olive oil in a large pot. Add garlic, black pepper and chili powder. Cook for about a minute and add the beans, chopped tomatoes and vegetable broth. Stir to combine. Add the macaroni noodles and stir. Turn up the heat to high and let the pot come to a boil; stir occasionally. Once it comes to a boil turn it down to a simmer. Cook for about 12 minutes or until macaroni is tender (stir often). Add the shredded cheese, stir until it is melted. It's ready to serve up! Add some hot sauce if you want.

The best would be to make your own broth, but this worked well for a quick alternate.

1 C good chicken broth (I use low salt), or more as needed
3 C water, or more as needed
Ginger, peeled and grated for about 2 healthy teaspoons of ginger
Sesame oil, about 1 teaspoon
Miso paste, about 2 tablespoons
Soy sauce, 1 tablespoon
Shredded carrots
Chopped kale
Package of ramen noodles – I like Lotus Foods brand
4 eggs

Add first 6 ingredients into a soup pot and heat to just simmering. Add any veggies - cook briefly and remove. Keep broth on low temp. to keep warm. Cook eggs in a small pot of water. If you want them runny, boil for about 4 minutes and remove, pour out water and set aside. Once cool enough peel them and cut in half. In the same pot or another if it’s too small, boil water and add noodles. Cook per directions. Remove from heat and drain. For soup, add some noodles and veggies in a low bowl. Pour broth over and add an egg or two to each serving bowl.

This recipe evolved over several years to the get to "best"!

Olive oil
1 12 oz jar roasted red peppers, process in food processor or chop fine (sometimes I substitute a couple of tomatoes grated using a box grater)
¼ cup chili powder
3 tablespoons dried oregano
1-2 teaspoons coriander seed
Black pepper
¼ teaspoon smoked paprika
2 15-ounce cans black beans (no or low sodium)
A couple of pickled jalapeno slices (or more if you want it hotter) cut up fine
1 cup bulgur wheat 
¾ cup frozen corn
Some broth or water as needed (if too dry)
Garnishes:  Sour cream, shredded cheese, cilantro, hot sauce

In a large pot, heat the olive oil. Add the spices and cook for a minute or two. Add roasted red pepper puree; sauté about 5 minutes, stirring occasionally. Add the rest of the ingredients. Mix to combine. If necessary, add a bit of broth or water to make sure everything is covered. Bring to a boil; simmer until the bulgur is soft. Serve with garnishes of choice.

Grape seed oil
Chile powder
Dried epazote or oregano
Black pepper
1 larger jar roasted red pepper
A few pickled jalapenos and some brine
1 box low sodium chicken broth
8-10 left-over cooked corn tortillas
1 cup frozen corn
1 box no-salt black beans
1 can hominy
Cotija cheese and more jalapenos for serving

Heat oil in pot; add spices and herbs. Blend red peppers and jalapeno pickles in food processor. Add mixture to pot with chicken broth. Cook about ten minutes. Crunch up tortillas and add to pot. Simmer for about 15 minutes. Remove from heat. Let sit until almost ready to serve. Then return to heat and add corn, black beans and hominy. Add water if needed. Cook until heated through. Serve with cotija and extra pickled jalapenos.