Actually, to me, almost any winter day is a soup day, but it’s been way too long since I’ve made a big pot of homemade soup. I think about it; sometimes I even buy the ingredients, but end up using them for something that takes less time. Sometimes I’m sure I’m going to make the soup at the end of the work day, and that never happens. So, today, (Sunday), I just got started earlier. My soup? A (vegan) Russian Potato and Bean Soup.

I’d been looking and looking among my many cookbook and recipe sources and wasn’t finding what I wanted. Then I remembered – and was staring right at it! – that I had this great recipe box from years ago from Vegetarian Times. It was a freebie for taking a subscription, I think. There are nice little divider sections and each group is color coded, as you can see below. Definitely a handy item to have.

They had so many yummy soup recipes, and I picked this one. It was already vegan except for the sour cream, and I had a plan for that.

I used all organic produce, and scrubbed and cubed some nice Russet potatoes, thin-sliced some onions, trimmed the green beans, and got ready to cook. I used Imagine brand vegetarian “No-Chicken Broth” which is quite tasty. The recipe called for 5 cups of broth, and this broth comes in quart containers, but, aha! I have a fabulous vegetable base for making soups, and I whipped up a cup of that.

The basic soup ready to bring to a boil.

I sautéed the onions in the broth and a teaspoon of canola oil, then added the potatoes and beans for a bit. I added the rest of the broth, brought to a boil and simmered for 1/2 hour.

The next addition was a mixture of 1/3 cup of sour cream mixed with 2 T. of flour. I had some concerns here because I had vegan sour cream, which has a tofu base, and I wasn’t really sure how that would work out. The recipe asks that you add the mixture to the soup by the spoonful and blend in. Here’s where, if you’re not vegan, I’d go with real sour cream; if you are, go with the time-honored way of blending some of the stock with the flour separately and then mixing it back into the main pot. That’s what I’ll do in the future. Add in 3/4 cup of sauerkraut, 1 T. of dried dill and simmer another 15 minutes. While you’re invited to add seasonings at the end, I found the sauerkraut and dill provided plenty of flavor on their own.

Bon appétit!

The recipe for this soup is not available on the Vegetarian Times website, however, I did a search and found it on another site. If interested, here’s the recipe — enjoy!