SWEET POTATO BLACK BEAN TORTILLA SOUP

Sweet Potato turtle bean Tortilla Soup may be a vegan version of classic tortilla soup that’s equally as hearty!

The truth is, I thoroughly enjoy eating plant-based meals because they create me feel good inside and out. 

SWEET POTATO BLACK BEAN TORTILLA SOUP

This Sweet Potato turtle bean Tortilla Soup are some things I could eat every single day and never tire of it. It’s so hearty and flavorful and it certainly doesn’t hurt that it’s Mexican food. 

This is the simplest tasting veggie broth that I’ve tried — and I’ve tried tons. The flavour is incredible all on its own and it completely enhanced this Sweet Potato turtle bean Tortilla Soup!

The sweetness of the sweet potatoes and red bell pepper combined with the savory spices, hearty black beans and freshness of cilantro and lime are a tremendous combination.

INGREDIENTS :

• 1 tablespoon extra virgin olive oil
• 1 red onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1.5 lbs. sweet potato (about 2 medium), peeled, and cut into 1″ cubes
• 1 red bell pepper, seeded and chopped
• 1 jalapeno, seeded and chopped
• 1 cup corn, fresh or frozen
• 5 cups Zoup! Good, Really Good™ Veggie Broth
• 1 can black beans, rinsed and drained
• 14 ounce can fire roasted diced tomatoes with its juice
• Juice of 1 lime plus lime wedges for serving
• 1/4 cup chopped fresh cilantro
• salt and pepper, to taste

OPTIONAL OVEN BAKED TORTILLA STRIPS:

• 2 tablespoons olive oil
• 2 corn tortillas sliced into strips

INSTRUCTIONS :

1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.  Add the onion and garlic and saute until softened, about 5 minutes.  Stir in the spices and cook for 1 minute longer, stirring constantly.
2. Add the sweet potato, red bell pepper, jalapeno, and corn and saute for 2-3 minutes.  Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 20-30 minutes until the potatoes are tender.
3. Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary.  Serve warm with tortilla chips and lime wedges.  Enjoy!

PREPARE THE TORTILLA STRIPS WHILE THE SOUP COOKS:

1. Preheat the oven to 400 degrees.  Toss the tortilla strips with the olive oil and salt, to taste.  Bake in an even layer for 5 minutes or until golden and crispy.

CABBAGE ROLL SOUP RECIPE

Cabbage Roll Soup recipe may be a delicious dinner recipe which will warm your belly on a chilly and crisp fall day. This unstuffed cabbage soup is one among the simplest soup recipes that we've ever made and really easy to make!

With many chopped vegetables, broth, spaghetti sauce , hamburger and rice, this hearty soup may be a total winner. We wish to serve this soup with our easy and delicious 30-minute dinner rolls.

CABBAGE ROLL SOUP RECIPE

This recipe is pretty simple, which is simply one among the explanations I really like it such a lot. You merely season and brown your hamburger , add veggies, broth and spaghetti sauce , then let sit for 25 minutes. My whole family loves this soup!

We really like making this recipe in our amazing dutch oven, but you'll totally use your soup pot instead. Any pot with a lid will work!

INGREDIENTS :

• salt and pepper
• 1 medium yellow onion diced finely
• 2 cloves garlic minced
• 4 cups chopped green cabbage
• 2 tsp. vegetable oil
• 1 lb. lean ground beef
• 2 medium carrots quartered and sliced
• 4 cups low-sodium beef broth
• 3 8 oz. cans tomato sauce
• 1/2 cup white rice uncooked
• 1 bay leaf
• 3 tbsp. light brown sugar
• 2 tbsp. fresh chopped parsley

INSTRUCTIONS :

1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
2. Season ground beef with salt and pepper as desired and cook until browned.
3. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
5. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
6. Take out the bay leaf and sprinkle with chopped parsley.

COCONUT CURRY VEGETABLE SOUP

Hearty petite marmite with aromatic curry coconut milk broth. This easy vegan and paleo-friendly soup recipe comes together in only over half-hour .

Speaking of food , we’ve had some pretty epic bowls in the week . And we’ve been keeping it clean. 

This soup recipe was inspired by a recent visit to the entire Foods soup bar. As soon as I attempted their coconut petite marmite , I knew I needed to re-create it reception . I changed it up a hair, but I used to be pretty satisfied with the result. If you’re one among those that loves curry such a lot you'll just drink it, this soup is for you!

In keeping with the straightforward and healthy theme we’ve got happening , this soup requires only one pot and a touch over half-hour of your time from start to end . Because we’re keeping things ultra simple, I used yellow flavorer within the soup, but if you favor using your own blend of spices instead of store-bought flavorer , please do be happy to travel that route!

INGREDIENTS :

• 2 tablespoons coconut oil or olive oil
• ½ medium yellow onion finely chopped
• 6 sweet baby peppers cored and chopped
• 2 large carrots peeled and chopped
• 1 teaspoon sea salt to taste
• ½ teaspoon red pepper flakes optional
• 1 14-ounce can full-fat coconut milk
• 3 cups vegetable broth see note
• 2 tablespoons lime juice
• 3 cloves garlic minced
• 1 tablespoon fresh ginger peeled and grated
• ½ medium head cauliflower chopped into florets
• 2 tablespoons yellow curry powder
• 2 teaspoons pure maple syrup see note
• 1 bunch green onion chopped (for serving)

INSTRUCTIONS :

1. Heat the coconut oil in a large stock pot over medium-high heat. Add the yellow onion and saute, stirring occasionally, until translucent, about 8 minutes.
2. Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
3. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cover, and cook, stirring occasionally for 5 minutes.
4. Add the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
5. Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.

THAI COCONUT CURRY SHRIMP NOODLE SOUP

Everything goes into one pot. Not even a “cook this then remove to a bowl” thing. Only one big soup pot. Weeknight savior right? ? Not only is it easy to form and pack up , it’s a bit like that delicious bowl at your favorite Thai food restaurant.

A creamy coconut base with plenty of infused curry and fresh produce flavors, plump jumbo shrimp, hard rice noodles and even a touch of spice will have you ever skipping the remove and whipping this up yourself!

Thought so ? I’ve been dying for a steaming bowl of coconut curry soup but within the interest of curtailing on eating out (funny right? You’d think as a chef and a food blogger I’d be better at cooking dinner at home!) I made a decision to form my very own . 

However, most weeknights? I’m tuckered out. After cooking all day sometimes I just can’t make it back to the kitchen. Which is why I’m happy to share that this Thai Coconut Curry Shrimp Noodle Soup is super easy to form and super easy to wash up.

INGREDIENTS :

• 2 teaspoons fish sauce
• 1 teaspoon soy sauce
• 1/2 large yellow onion, diced
• 2 garlic cloves, minced
• 1 inch ginger, minced
• 1 red bell pepper, diced2 tablespoons unsalted butter
• 1 lb jumbo shrimp, peeled and deveined
• 1 tablespoon fresh lime juice
• 1 tablespoon red curry paste
• 1 teaspoon chili garlic paste
• 1 (13 ounce) can full fat, unsweetened coconut milk
• 1 (13 ounce) can low fat, unsweetened coconut milk
• 4 cups chicken stock
• 2 lemongrass sticks
• 4 stems cilantro
• 2 mint sprigs
• 4 Japanese dried chili pods
• 4–6 ounces rice noodles
• Salt, to taste

INSTRUCTIONS :

1. In a large soup pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.
2. Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant.
3. Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.
4. Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently.
5. Whisk in coconut milk until completely combined.
6. Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, and chili pods. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.
7. Remove lemon grass, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.
8. Garnish with fresh cilantro, mint, sliced jalapeño and green onion.

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

I don’t mind eating warm food when it’s hot and soup is legit one of the easiest things to make. It needs so little hands on time I can run back the living room while it simmers and hang out in the blast of cold air!Without further ado, the first of the warm weather recipes is here! Say hey to summer corn zucchini white bean soup.

My hands down favorite part about this soup? The fresh kernels right off the cob. Nothing says warm summer days and lazy summer nights like corn on the cob. A must at every BBQ right?

SUMMER CORN ZUCCHINI WHITE BEAN SOUP

Slicing the kernels fresh off the cob makes SUCH a difference. So much flavor and wonderful texture! However, if the ears of corn aren’t looking good at the store or you just can’t find them, you can absolutely substitute about 2 cans of sweet corn kernels.

By the by, this recipe makes up a nice, big batch of soup that’s perfect to save for a “rainy” day. Or more like a day when it’s so hot there’s no way you’re going to cook! I love when you come home from work and you know you already have dinner ready to go, don’t you.

INGREDIENTS :

• 6 cups vegetable broth
• 1/2 teaspoon ground oregano
• 1/2 teaspoon dried basil
• 2 medium zucchini, halved and diced
• 3 medium carrots, peeled, quartered and diced
• 2 celery ribs, halved and thinly sliced
• 2 tablespoons canned diced green chilies, drained
• 1/2 yellow onion, diced
• 28 ounces white beans (cannellini beans), drained
• 2 tablespoons extra virgin olive oil
• 3 ears of corn, kernels sliced off
• 3 cloves garlic, minced
• 1/2 cup wild rice
• 1/4 cup dry white wine
• 2 teaspoons lemon juice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• Pinch of cayenne powder
• Salt and pepper, to taste

INSTRUCTIONS :

1. In a large pot, heat olive oil over medium high heat. Add onions, carrots, and celery. Cook 5 minutes, stirring occasionally, until somewhat softened.
2. Stir in the garlic and cook 1 minute, until fragrant.
3. Pour in the white wine and scrape up any browned bits on the bottom of the pot.
4. Add the rest of the ingredients, except for the corn and zucchini. Bring to a boil, cover and reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until rice is softened.
5. Stir in fresh corn and zucchini. Simmer another 5-7 minutes until corn and zucchini are softened.
6. Add salt and pepper to taste. Garnish with fresh parsley.