Potatoes and Cabbage to Warm a Chilly Night

Soup season is most associated with winter, when there’s nothing better than a warm bowl of comfort. But soup, or even a thick stew, is perfect for every season with the right ingredients and seasonings.

Sure, March is when spring is just on the horizon and we crave its lighter, brighter flavors on the dinner table. In truth, March is actually one of the most unpredictable months of the year. One day you’re spotting crocuses pushing out of the ground and the next you’re running like mad to get inside from a windstorm or freezing rain.

March is an ideal time for soups like those two presented here, along with delectable corn muffins you can pop into the oven while they’re simmering. Hearty but not heavy, all you need to add is a simple green salad for a great weeknight meal or a plant-based St. Patrick’s Day celebration.

Potato Dill Soup with Green Beans

A warming soup with the fresh taste of dill

The fresh flavor of dill makes this simple soup a good choice for the transitional period between winter and spring. It’s perfect for those inevitable chilly, rainy spring evenings.

Yield: 6 servings

1 Tbsp olive oil

1 medium onion, finely chopped

2 to 3 cloves garlic, minced

4 to 5 medium golden potatoes, scrubbed and diced

28-oz can diced tomatoes  (Italian or fire roasted)

¼ cup dry white or red wine, optional

1 tsp ground cumin

1 tsp paprika

2 tsp salt-free seasoning

15-oz can pink beans, drained and rinsed

2 cups frozen cut green beans, thawed

¼ cup chopped fresh dill, or more, to taste

¼ cup chopped fresh parsley

Salt and freshly ground pepper to taste

 

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

Add the potatoes with just enough water to cover, followed by the tomatoes, optional wine, spices and salt-free seasoning. Bring to a slow boil, then lower the heat. Simmer gently over low heat with the cover ajar for 20 minutes.

Stir in the pink beans, green beans and enough additional water to give the soup a slightly dense consistency (about 2 cups). Continue to simmer for 15 minutes longer or until the vegetables are tender but not overdone.

Stir in the dill and parsley, then season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or two, then heat through before serving.

Tomato, Lentil and Barley Soup

A high-protein, everyday main dish soup

Lentil soups are so satisfying when the winter winds are blowing. Served with Cheese and Herb Corn Muffins (see page 29), this soup needs only a simple salad to make a filling meal.

Yield: 6-8 servings

1 Tbsp olive oil

1 large onion, chopped

2 to 3 cloves garlic, minced

6 cups water

8 oz raw brown or green lentils, rinsed

¾ cup raw pearl or pot barley, rinsed

2 large celery stalks, diced

2 medium carrots, peeled and sliced

1 cup shredded green cabbage

28-oz can diced tomatoes

¼ cup dry red wine, optional

1 to 2 Tbsp apple cider vinegar, to taste

¼ cup chopped fresh parsley

2 tsp salt-free seasoning

2 tsp paprika

Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

Add all the remaining ingredients except the salt and pepper. Bring to a slow boil, then lower the heat. Simmer gently over low heat with the cover ajar for 45 to 55 minutes or until the lentils, barley and vegetables are tender. Stir occasionally and add more water if the soup becomes too thick.

Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or so, then heat through before serving. This soup thickens as it stands; add water, as needed, and adjust the seasonings.

 

Cheese and Herb Corn Muffins

Delicious little herb-filled breads

Moist and flavorful, these tasty muffins pair perfectly with hearty soups. I especially like them with bean soups and chili as a change of pace from pan cornbread. Fresh herbs add visual interest as well as flavor.

Yield: 12 muffins

1 cup stone-ground cornmeal

1 cup whole-wheat pastry flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsweetened applesauce

¼ cup olive oil

⅓ cup unsweetened plant-based milk, or more, as needed         

1 cup vegan cheddar-style cheese shreds

½ cup chopped fresh parsley or cilantro

2 to 3 scallions, thinly sliced, or ¼ cup chopped chives

½ cup cooked fresh or thawed frozen corn kernels, optional

 

Preheat the oven to 400° F.

Combine the first 5 (dry) ingredients in a mixing bowl and stir together.

Make a well in the center of the dry ingredients. Pour in the applesauce, oil and plant-based milk. Stir until well combined, adding more nondairy milk as needed to make a smooth, slightly stiff batter. Don’t be tempted to add too much or the muffins won’t bake through. Add just enough to moisten all the dry ingredients.

Fold in the cheese shreds, parsley or cilantro, scallions and optional corn kernels.

Divide the batter among 12 paper-lined muffin tins. Bake for 20 to 25 minutes or until the muffin tops are golden brown and a toothpick or knife inserted into the center of one tests clean.

Cool on a rack or plate. Store leftover muffins in an airtight container once completely cooled.

Nava Atlas has written more than a dozen vegetarian and vegan cookbooks along with visual books on women’s issues. She lives in the Hudson Valley region of New York. Visit her at TheVeganAtlas.com. Adapted from Vegan Soups and Stews for All Seasons, by Nava Atlas, Atlas Press, 2024.