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Moroccan Stew

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Moroccan Stew

Moroccan Stew

4.50 from 2 votes
Print Recipe
Course Soup
Servings 10

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1 cup chopped red onion
  • 8 cups Vegetable Broth or water see Recipe Notes
  • 1 acorn squash, about 1 pound, peeled and cut into 1-inch cubes
  • 1 butternut squash, 1-1 1/2 pounds, peeled and cut into 1-inch cubes
  • 2 sweet potatoes, about 1 pound, peeled and cut into 1-inch cubes
  • 1 cup dry lentils
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 2 teaspoons minced ginger root
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cloves
  • 1/4 teaspoon pepper
  • Chopped fresh parsley, to taste
  • 2 cups cooked brown rice or cooked couscous

Instructions
 

  • Heat olive oil over medium heat in large saucepan or stockpot, and add onions. Cook 3-5 minutes, or until onion is translucent.
  • Add broth or water, acorn squash, butternut squash, sweet potatoes, lentils, and chickpeas. Stir in ginger root, cinnamon, cumin, salt, cloves, and pepper. Heat to boiling, and then reduce heat to low. Simmer 30-45 minutes or until vegetables are tender. About 10 minutes before serving, add parsley and brown rice.
  • Yield: 10 servings (serving size: about 1 1/4 cups)

Video

Notes

  • Both acorn and butternut squash are difficult to peel. I find that it's easier to cut the acorn squash in half before peeling it so that you can get a better grip.
  • You can also put this recipe in the slow cooker: 2-3 hours on high or 4-6 hours on low.
  • Add chopped spinach or kale to the stew.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.
 

 

Rosemary Split-Pea Soup

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rosemary split pea soup

Rosemary Split Pea Soup

This soup is just as thick and hearty just the regular version (minus the ham). However, my soup adds just enough rosemary to make it stand out in the split pea crowd.
4.75 from 8 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup sliced carrots
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 2 cups dry split peas
  • 1 teaspoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt

Instructions
 

  • Empty split peas in a colander, and rinse well. Sort through peas to remove any unwanted particles. Set aside. Heat olive oil in large saucepan or stockpot over medium heat. Add carrots and onions. Cook until onions are soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn't burn.
  • Add water or broth, peas, rosemary, bay leaf, and salt. Heat to boiling, and then reduce heat to low. Simmer 30 minutes with lid on and slightly tilted.
  • Remove peas and vegetables, and discard bay leaf. Transfer peas and vegetables to a food processor or blender. Process until smooth (you may need to do this in two batches, because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to saucepan. Cook 5 more minutes, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Top with toasted pumpkin seeds (pepitas) and/or raw sunflower seeds.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Rice, Bean, and Sweet Potato Soup

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rice, bean, and sweet potato soup

Rice, Bean, and Sweet Potato Soup

4.25 from 16 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 8 cups Vegetable Broth see Recipe Notes
  • 1 pound sweet potatoes, about 3 cups, peeled and diced
  • 1 15-ounce can black beans, rinsed and drained
  • 2 cups cooked brown rice
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Place all ingredients in a large stock pot. Heat to boiling. Reduce heat, and simmer 20 minutes. Discard bay leaf.
  • Place half of soup in a food processor or blender, and process until smooth. (You may need to do this in two batches, because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to stock pot, and cook 10 more minutes.
  • Yield: 8 servings (serving size: about 1 1/4 cups)

Notes

  • Use cannellini beans, navy beans, or great northern beans instead of black beans.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Black-eyed Peas and Potato Soup

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Black-eyed Peas and Potato Soup

Black-eyed Peas and Potato Soup

4.37 from 22 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 cloves garlic minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can black-eyed peas, rinsed & drained
  • 2 cups cubed potatoes
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
  • 1/2 tablespoon dried chives
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large stock pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened. Stir in garlic, and cook 1 minute. Add vegetable broth, black-eyed peas, potatoes, parsley, chives, cayenne pepper, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • For a chunkier soup with a little more texture, place half in a food processor or blender.
  • Substitute black-eyed peas with great northern beans, cannellini beans, or navy beans.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Pumpkin Black Bean Soup

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Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

Pumpkin adds a bit of flair and flavor to this classic soup.
4.58 from 7 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 3 15.5-ounce cans black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can pumpkin
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon
  • Spicy Pumpkin Seeds optional

Instructions
 

  • Heat olive oil in skillet, and add onions. Cook until translucent. Stir in garlic, and cook about one minute. Transfer to a large saucepan.
  • Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. Put tomatoes and the other cans of beans into food processor or blender until smooth. Add to soup mixture, and heat to boiling.
  • Reduce heat, and simmer 30 minutes. Sprinkle Spicy Pumpkin Seeds on top of each serving.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • For a chunkier soup, only add 1 can black beans to food processor and keep tomatoes diced.
  • Use chili powder or Taco Seasoning in place of cumin.
    If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Tuscan Soup

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Tuscan Soup

Tuscan Soup

A perfect soup for a cold, rainy day (or any time you crave a bowl of delicious vegetable soup).
4.32 from 19 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 cup dry lentils, sorted and rinsed
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, undrained
  • ½ 10-ounce package frozen chopped spinach, unthawed
  • ½ tablespoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Stir in garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
  • Add water or broth, lentils, cannellini beans, tomatoes, spinach, rosemary, bay leaf, salt, and pepper. Heat to boiling, and then reduce heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.
  • Yield: 8 servings (serving size: about 1 ¼ cups)

Notes

  • When preparing lentils, sort dried lentils by spreading them in a single layer on a tray to make it easier to sort out to discard the bad lentils. Look for discolored and misshapen beans and discard any unwanted debris. Place good lentils into a colander and rinse thoroughly using cold water.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Daniel Fast Taco Soup

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Taco Soup

Taco Soup

This recipe is ideal for those nights when it's so cold outside you don't even want to leave the house. One bite and you'll see why Taco Soup is a great go-to meal during the winter months and any time of the year.
3.93 from 77 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 14.5 ounce can diced tomatoes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed, drained, and mashed
  • 1 15-ounce can corn, drained
  • ½ cup dry polenta
  • 1 tablespoon Taco Seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Cook onions until soft and translucent. Add broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Heat to boiling. Reduce heat, and cook 30 minutes.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Substitute 1 1/2 cups cooked brown rice for polenta.
  • Place corn in a food processor and pulse a few times for a cream-style texture.
  • Use kidney beans instead of black or pinto beans.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

 

Chipotle Chili

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Chipotle Chili

 

Chipotle Chili

The chipotle chile pepper is a jalapeno pepper native to Mexico. It has a slightly sweet, smoky, brown sugar flavor with a hint of chocolate and is often used to add a little heat to sauces, salsas, soups,  and stews.
4.56 from 9 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped red onions
  • 2 cloves garlic, minced
  • 2 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can dark red kidney beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle chile pepper seasoning
  • 1 teaspoon salt

Instructions
 

  • Heat olive oil in a large, deep skillet or saucepan. Add onions, and cook until soft and translucent. Stir in garlic, and cook for one minute, stirring constantly so garlic doesn’t burn.
  • Add broth, black beans, cannellini beans, kidney beans, pinto beans, tomatoes, lime juice, chipotle chile pepper, and salt. Bring to a boil. Reduce heat, and simmer, covered, for 30 minutes.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

Butternut Squash and Sweet Potato Soup

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Butternut Squash & Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

This recipe is one I cook frequently, even when I'm not on the Daniel Fast. The flavors remind me of autumn with its cooler weather and falling leaves.
4.54 from 15 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 pound butternut squash, peeled and cut into 1-inch cubes
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon fresh minced ginger root or 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions
 

  • Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add water or broth and remaining ingredients to saucepan, and bring to a boil. Reduce heat, and cover. Simmer 30 minutes, or until vegetables are tender.
  • Remove vegetables with a slotted spoon and place in a food processor or blender. Puree until smooth. (You may need to do this in two batches because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to heat, and stir well. Use a whisk, if necessary, to smooth out the texture. Cook another 5-10 minutes, and serve.
  • Yield: 6 servings (serving size = about 1 cup)

Notes

  • Use leeks instead of onions (white parts only).
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Tomato Basil Soup

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Tomato Basil Soup

Tomato Basil Soup

A soup I like to order when we go out to eat is Tomato Bisque. Yum! But since cream and Parmesan cheese aren't part of the Daniel Fast, this recipe is closest I can get to the real deal.
5 from 1 vote
Print Recipe
Course Soup
Servings 4

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onions
  • 3 14.5-ounce cans diced tomatoes
  • 1/2 cup Vegetable Broth or water see Recipe Notes
  • 1 clove garlic, minced
  • 1 ½ teaspoon dried basil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Toasted pumpkin seeds optional
  • Toasted sunflower seeds optional

Instructions
 

  • Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Add tomatoes, water, garlic, basil, salt, and pepper. Cook 20 minutes.
  • Place mixture in a food processor or blender, and purée until desired consistency is reached. Return to skillet, and cook 5-10 more minutes. Sprinkle pumpkin and/or sunflower seeds on top, if desired.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Notes

  • Use leeks (white and light green parts only) instead of onions.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Cinnamon-Cumin Lentil Soup

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Cinnamon-Cumin Lentil Soup

 

Cinnamon-Cumin Lentil Soup

4.72 from 7 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 cup dry lentils, rinsed and sorted
  • 1 15-ounce can chickpeas, rinsed & drained
  • 1/2 cup diced carrots
  • 1/2 cup diced red onion
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt

Instructions
 

  • Bring broth or water to a boil. Add lentils, chickpeas, carrots, onions, cinnamon, cumin, and salt. Reduce heat, and simmer gently with lid tilted for 30 minutes or until lentils are softened.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

Jamaican Chili

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Jamaican Chili

Jamaican Chili

When my husband, Justin, and I went on our honeymoon in June 1998, we stayed at an all-inclusive resort in Jamaica. We spent hours every day at the beach, swimming, snorkeling, and sailing. When it was time for dinner, we'd be famished. The food was incredible, and I loved sampling all the Jamaican-style dishes. This recipe reminds me of that unforgettable experience.
3.42 from 34 votes
Print Recipe
Course Soup
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow bell pepper, seeded and chopped (about 1-1 1/2 cups) seeded & chopped (1-1 1/2 cups)
  • 1 cup chopped onions
  • 2 cloves garlic minced
  • 1 cup Vegetable Broth or water see Recipe Notes
  • 3 medium tomatoes, chopped or 1 (14.5-ounce) can diced tomatoes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon salt

Instructions
 

  • Heat olive oil over medium heat, and cook until onions are soft and translucent. Add yellow pepper and garlic. Cook until pepper is tender.
  • Add water tomatoes, beans, cumin, paprika, and salt. Bring to a boil. Cover, and simmer 30 minutes. Stir in parsley just before serving.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Notes

  • For a spicier chili, add a diced jalapeno pepper or hot chile powder.
  • Use chickpeas instead of cannellini beans.
  • Add more vegetables, such as carrots, celery, sweet potato, or zucchini.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.