Solar Cook Today, Eat Today… and Tomorrow

With a little planning you can enjoy solar cooked meals even on cloudy days. Set aside some of the beans from this soup for lunch on a rainy day.

Sun Oven Vegetarian Back Bean Soup


1 pound dried black beans, picked over, rinsed, soaked overnight and drained

1 large onion, finely chopped

1 red bell pepper, chopped

6 cloves garlic, minced

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Solar Soup with Beans, Cauliflower, and Fennel

This soup can be prepared early in the day in the Sun Oven and gently reheated stovetop at dinner time. Served with some good, crusty bread it’s a meal on its own.

Sun Oven Cauliflower and  Bean Soup


1 tablespoon olive oil

1 clove garlic, chopped

1 onion, chopped

2 teaspoons fennel seeds

1 cauliflower, cut into small flowerets

2 (14-ounce) cans great northern beans, drained and rinsed, divided

1 quart vegetable broth

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Solar Celery Soup

Celery is one of those ingredients I always have on hand. In fact, sometimes I find myself with a little too much. When that happens I whip up a batch of this unique soup.

Sun Oven Celery Soup with Curry


1 tablespoon olive oil

1 onion, finely chopped

1 leek, white and pale green parts only, finely sliced

5 1/2 cups celery, chopped

1 tablespoon curry powder

1 1/2 cups potatoes, scrubbed and diced

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Solar Irish Soup

Oatmeal isn’t just for breakfast. Steel-cut oats give this simple soup its unique flavor and texture.

Sun Oven Irish Soup with Oats


2 tablespoons butter

1 onion, finely chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

2 tablespoons all-purpose flour

3 3/4 cups chicken or vegetable broth

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Chicken Soup to the Rescue

We’ve been fighting off  the sniffles around here for the past few days and what could be better than some solar cooked chicken soup? First thing this morning I got the stock going. Things were a little touch and go there for a while, with the sun going in and out behind the clouds, but the Sun Oven’s temperature never dropped below 200F and it was ready by noon. That left plenty of time, and sunshine, to make a nice pot of comforting soup for dinner.

Sun Oven Chicken Soup


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Solar Black-eyed Pea Soup


Whenever I cook bacon I try to make some extra to have on hand for recipes like this soup. I learned from experience to squirrel away any strips I want to save for later. Otherwise it tends to mysteriously disappear from the serving plate. Bacon is easy to cook in the Sun Oven, click here to see how.

Sun Oven Black-eyed Pea Soup


1 pound dried black-eyed peas, picked over, rinsed, and soaked overnight

1/4 pound smoked ham, cubed

1 onion, diced

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Solar Simmered Soup

Anytime a recipe calls for sautéing it can be done in the Sun Oven. Just remember to keep an eye on it, sautéed garlic (or anything else) is almost as easy to burn in the Sun Oven as it is stovetop.

Sun Oven Chickpea and Cauliflower Soup


1/2 pound dried chick peas, previously cooked, drained reserving 1/2 cup of the cooking liquid

2 tablespoons olive oil

2 garlic cloves, roughly chopped

1/4 teaspoon red pepper flakes

10 ounces cauliflower flowerets, fresh or frozen (thawed)

1 carton or canned (26.5 ounces) chopped tomatoes

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Colorful Solar Soup

This soup’s multicolored vegetable base is reminiscent of the famous Italian clown-like character; Arlecchino (Harlequin).  The liquid smoke imparts a hint of bacon flavor without the meat. Just don’t do what I did. I had some in the door of my fridge, and when I opened the fridge, the bottle is so small that it slipped out and broke on the floor. If that happens it will smell like your house is on fire.

Sun Oven Arlecchino Split Pea Soup


1 tablespoon olive oil

1 medium onion, finely chopped

1 turnip, peeled, quartered, and thinly sliced

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Sun Oven Beet Soup

Beets are among the many foods that I rarely cooked before I owned a Sun Oven and have proven to be the most surprising. From simple salads and soups to pasta sauces and even sliders, their versatility never ceases to amaze.

Sun Oven Beat and Fennel Soup

(adapted for the Sun Oven from Bon Appétit)


2 tablespoons olive oil

1 medium onion, finely chopped

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Solar Simmered Classic Beef Broth

Almost every Sunday in kitchens across Northern Italy you’ll find a large pot of “Brodo di Carne” simmering on the stove.

The broth is used throughout the week in risottos and soups.

The meat is sliced up and served with pesto like sauce called “Salsa Verde” (not to be confused with the Mexican salsa of the same name) or “mostarda di cremona”.

I like to use the meat for sandwiches to go into packed lunches.

Sun Oven Italian Meat Broth


For the Broth

4 pounds beef chuck, with bone

2 small onions, peeled

2 carrots, peeled

2 celery stalks, with leaves

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