Soup Club: 80 Cozy Recipes for Creative Plant-Based Soups and Stews to Share

Price: $8.99 - $20.99
(as of Sep 20, 2026 21:27:01 UTC – Details)


After a devastating brain cancer diagnosis, Caroline Wright told some new friends she was craving homemade soup, then found soup on her doorstep every day for months. She survived with a deep gratitude for soup and her community. In thanks and in their honor, she decided to start a weekly soup club delivering her own original healthful soup recipes to her friend’s porches. Caroline’s creative spirit and enthusiasm spread, along with the word of her club, and she soon was building a large community of soup enthusiasts inspired by her story.
Soup Club is unlike any other soup book. Caroline’s collection of recipes along with artwork, photography, and haiku from her members, tell a moving story of community, love, and health at its center. This unique cookbook proves that soup can be more than a filling meal, but also a mood and a feeling. Every soup can be made on the stove top and Instant Pot. The recipes are all vegan and gluten-free and include:Catalan Chickpea Stew with SpinachJamaican Pumpkin and Red Pea SoupSplit Pea Soup with Roasted KaleWest African Vegetable Stew

From the Publisher

Teddy’s Black Bean Soup

Makes about 6 bowlfuls (or 1½ quarts)

Eat this as soup or serve it over rice, topped with any and all manner of your favorite tasty things hiding in the drawers and doors of your refrigerator. You can’t do it wrong.

1 / Heat oil in a large, heavy pot over medium heat until hot. Add onion and bell pepper; season generously with salt (about 1 teaspoon). Cook slowly, stirring often, until vegetables have softened, about 10 minutes. Stir in garlic, cumin, oregano, vinegar, beans, and 8 cups (2 quarts) water. Season very generously with salt (about 2 teaspoons). Cover and bring to a boil.

2 / Lower heat to slowly simmer soup, uncovered and stirring occasionally, until beans are just cooked through but firm, about 1 hour. Raise heat to quickly simmer soup, uncovered and stirring occasionally, until beans just begin to break apart and broth has reduced to a thick, flavorful gravy, about 1 hour. Season soup with additional salt and vinegar to taste.

Ingredients: 1 cup olive oil 1 large onion, chopped 1 large green bell pepper, chopped 6 cloves garlic, finely chopped 1 tablespoon ground cumin 1 tablespoon dried oregano 2 tablespoons cider vinegar, plus more to taste 1 pound dried black beans, soaked overnight

Pumpkin-Coconut Soup with Curry Leaves

Kale Farinata

Broccoli and Rice Soup

ASIN ‏ : ‎ B09HNGLH4J
Publisher ‏ : ‎ Andrews McMeel Publishing, LLC
Accessibility ‏ : ‎ Learn more
Publication date ‏ : ‎ November 9, 2021
Language ‏ : ‎ English
File size ‏ : ‎ 46.4 MB
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 306 pages
ISBN-13 ‏ : ‎ 978-1524875671
Page Flip ‏ : ‎ Enabled
Best Sellers Rank: #721,898 in Kindle Store (See Top 100 in Kindle Store) #254 in Soup & Stew Cooking #407 in Vegan Cooking (Kindle Store) #552 in Soups & Stews Cooking
Customer Reviews: 4.6 4.6 out of 5 stars (132) var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
Customers find this cookbook to be a work of passion that makes them want to try all the recipes. They describe it as beautiful and tasty, with one customer noting how it takes their taste buds to other countries.