Winter is the perfect time to enjoy hearty soups and stews. This simple soup is adapted from a recipe of vegan cookbook author, Nava Atlas (see book section below). The vegetables, beans and soymilk team up for a satisfying dish that’s loaded with vitamins, minerals, and micronutrients. It’s also a great source of cholesterol-free protein and fiber. If you're feeling adventurous, use this as a basic recipe and enhance its flavor with carrots or your favorite veggies.

Ingredients:

1 ½ Tbs. vegetable oil
1 onion, coarsely chopped
2-3 broccoli crowns, coarsely chopped
1 vegetable bouillon cube (1 Tbs. powder)
1 15-oz. can white northern beans*, drained & rinsed
Soy or rice milk, as needed (about 2 cups)
1/2 tsp. dried dill
salt & pepper (to taste)

*Also works well with cannellini beans or 1 14-oz tub soft tofu.

Directions:

1. Heat oil in large pot and add onion; sauté over medium heat until golden, about 5 minutes.
2. Add broccoli, bouillon cube, and 2 cups water; cover and simmer until broccoli is tender but not overcooked, about 8-10 minutes.
3. Transfer mixture in saucepan to food processor and add beans (Note: be very careful because heat from mixture will build up in the food processor; be sure to hold the top on securely with two hands); puree until smooth, then transfer back to saucepan.
4. Add enough soy or rice milk to give the soup a medium-thick consistency; stir in dill and season with salt and pepper.
5. Cook over very low heat for 5 minutes, then serve.