Tag Archives: soup

What I Ate Wednesday 5-28-14

Breakfast:

For this WIAW morning, I ate a bowl full of fruit and a half of a gluten-free flat cornbread.  I usually make this flatbread when I make chili, but for whatever reason, I was CRAVING it for breakfast.

breakfast 1

It’s simple & easy–cooked in a cast iron skillet.  I’m honestly not sure if anybody else would like it or if it’s one of those weird things I just love.  It’s salty, but the coconut oil gives it a bit of sweetness.

breakfast 2

Lunch:

On this day, I was especially hungry.  I started running again, and since then, I just haven’t been able to fill up!  Since going vegan about 2 months ago, I’ve had to be very intentional about what I’m eating.  I’m lovin’ it so far 🙂

So, I ate two lunches!!

For the first one, I had a bowl of soup.  I’ve been super busy and slightly unmotivated lately, so these Amy’s Organic Soups make for great lunches on those days (and to pack in the hubby’s lunch!)

lunch 2

This one bowl didn’t quite fill me up, so I roasted some leftover veggies I had in my fridge.  I drizzled olive oil, salt, pepper, red pepper flakes, and maple syrup on these and roasted for about 15 minutes.  I paired with a piece of rice bread and vegan butter.  I wasn’t able to eat ALL of it, but it definitely hit the spot!!

lunch 1

Dinner:

For dinner on this day, I made this amazing Asian Kale Salad.  It’s seriously one of the best salads I’ve ever eaten.  It’s packed full of good stuff and lots of plant based protein!

dinner

I ate two large portions of this salad 🙂

For dessert, I ate way too many of these chocolate chip cookies that were leftover from earlier in the week.  I was working late, and just nibbling.  Bad choice!  I have major issues with self control when it comes to sweets, especially chocolate.  At least these cookies are somewhat guilt-free 😉

cookies

And that was this week!  Lots of green (told you I rotate!), plant based protein, strong flavors, and CHOCOLATE!

Have a blessed day!


Crockpot Vegetable Stock

Allergen Information: Free of the top 8 allergens

Special Equipment: Crockpot

Crockpot Vegetable Broth 2

Many of my recipes call for vegetable stock, and with everything I cook, the quality of the foods, even down to the stock is very important to me.

I like to make my own so I can not only control the taste, but also control the quality of the vegetables I put in it.  I’ve used plenty of store-bought organic vegetable broths, but the faint, light flavor of this homemade stock is by far my favorite in soups and dishes!

In the past, I have made this on the stove, but converted it to a crockpot recipe, just because I know that’s easy for some….and then I realized, it’s easier for ME too!  Now I can simmer this all night long or during the day!

I keep veggie stock on hand for soup (I usually make 1-2 soups a week), for cooking quinoa, for sauteing vegetables, and more.

How you can store your veggie stock:

  1. Once it’s cooked and cooled, you can store it in mason jars in the fridge or freezer.  If storing in the fridge, it’s probably good for about a week of so.  If storing in the freezer, make sure to leave a few inches of space between the stock and the top of the jar so it has room to expand (I’ve made plenty of mistakes before and had a bad cleanup on my hands!)
  2. Put in ice cube trays and freeze, then transfer to a freezer ziploc bag.  These little boogers make for a great addition to sauteing or dishes on the stove if you need some extra liquid.
  3. Put in muffins tins in 1 cup batches, freeze, and store in freezer ziploc bag.  I like having these for when recipes call for a certain amount of cups of stock…It’s super easy!

This is definitely something to put on your list to do–having some of this in your freezer can free up some time later and make for some flavorful meals 🙂

Try this out with a couple of these recipes:

Meatless Monday Chili

Savory Southwest Chili

Hearty Vegetable Soup

Crockpot Vegetable Stock
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large leek, top removed (the dark green part) & roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 large onion, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 large handful fresh parsley, roughly chopped
  • 1 t sea salt
  • 1 t peppercorns or freshly ground pepper
  • 3 quarts filtered water
Instructions
  1. Put all ingredients in a crockpot.
  2. Turn on low and cook for 6-8 hours (or overnight).
  3. Strain broth and store properly.

 


Meatless Monday Chili

Allergen Information:  Free of the top 8 allergens

Meatless Monday Chili Final

A good pot of chili is pretty much the ultimate. But if you’re using prepackaged chili seasoning packets, you are filling up on some MSG, GMO’s, and preservatives.  Why do that when you can use REAL food? Instead of buying the packets, you just need a few staple pantry items.

What I love about this chili is that it’s packed full of flavor, and it uses lots of real spices to make that happen.  No partially hydrogenated oil or other bad things.  Just real food.

I made this pot while we were waiting for our power to go out during winter storm Pax….I had to use what I had around the house, and I’m so thankful I did this.  I’ve had numerous chili recipes throughout the years, but this one is by far my favorite.

It’s traditional, but has a kick.  It’s meatless–in case you are a vegetarian or just looking for more meatless options.

You probably won’t miss the meat, but if you do, feel free to brown some grass-fed (local if you can) ground beef (or meat of choice) and add it in the chili!

I like to serve these with our Honey Jalapeno Corn Muffins for a complete meal.

This pot serves about 3-4 people, so if you’re looking for that big ole pot of chili, I would definitely double this recipe.  Next time I will 😉

Meatless Monday Chili
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1-2 T olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ red bell pepper, chopped
  • 1 jalapeno, de-seeded and chopped
  • 1.5 T chili powder
  • 1.5 t cumin
  • 1 t smoked paprika
  • ¾ t sea salt
  • ⅛ t cayenne pepper
  • 1 15 oz can tomatoes, undrained (organic best!)
  • 1 15 oz can dark kidney beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1¼ cup vegetable broth
  • 2 T tomato paste
Instructions
  1. Heat olive oil in a saucepan over medium heat.
  2. Add the onion, bell pepper, and jalapeno and saute for 4-5 minutes until tender.
  3. Add garlic and saute for one minute more.
  4. Add all spices and stir for 1-2 minutes until well combined.
  5. Add tomatoes, beans, vegetable broth, and tomato paste and stir.
  6. Bring to a boil, stirring constantly.
  7. Turn heat to low/medium and simmer for 15 minutes, stirring occasionally.
  8. Top with some organic sour cream & chives & enjoy!

 


Savory Southwest Chili

Allergen Info: Free of top 8 Allergens

Special Equipment: Crockpot

This soup has the feel of chili but with a twist, and it perfectly satisfied my need for a “feel good” soup on our first (and only?) winter snow here in SC.  I made two batches in case we were “snowed in” (which doesn’t take too much down here)! It lasted less than 24 hours—wait, the snow or the soup?? I’ll let YOU guess 🙂

I love how the flavors in this soup blend together, but still emit a slight hint of jalapeno, fresh cilantro, and lime.

It doesn’t take too much work to put this soup together–and if you can get up a little bit earlier, you could let it simmer all day in the crockpot while at work….Dinner made easy!

Before you make the soup, you’ll need to roast the red pepper.  I suppose you could leave this step out (or throw them in with the onion when you saute), but I just love the flavor the roasted pepper gives the soup!

Roast a Red Pepper

The steps are simple.

How to Roast a Red Pepper:

  • Preheat the oven to 400 degrees
  • Cut the pepper into fourths and de-seed
  • Place on parchment lined cookie sheet and roast for 25-28 minutes.  It won’t matter if the tops of your peppers get black because you’ll be peeling the skin off anyways.  (If you are stretched for time, try roasting at a higher temperature or even broil!)
  • Place peppers in a brown paper bag and roll down a few times
  • Let steam for about 10-15 minutes
  • Take the peppers out and peel back the skin and remove

This recipe would be great with our Honey Jalapeno Corn Muffins or Tortilla Chips!

5.0 from 1 reviews
Savory Southwest Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 can black beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 can diced tomatoes, undrained
  • ½ large onion, sauteed
  • ½ roasted red pepper (use the whole thing if you love it!)
  • 1 jalapeno, de-seeded and chopped
  • 1 cup frozen corn (ORGANIC is a must here!)
  • 2.5 cups vegetable broth
  • 1 t salt
  • 1 lime, zest & juice
  • 5-7 sprigs fresh cilantro, leaves chopped
Instructions
  1. While roasting the red pepper, chop and saute the onion.
  2. Add all ingredients except the lime and cilantro in a crockpot.
  3. Cook on low for 6-8 hours.
  4. Fifteen minutes before serving, add the cilantro, lime juice, and zest.
  5. Serve hot with sliced avocado and tortilla chips!

 

 


Hearty Vegetable Soup

Hearty Vegetable Soup 2

There’s nothing better in fall than a bowl of hearty vegetable soup. It’s the kind of meal that makes you warm inside just when life outside is getting crisp! To my friends in northern states—yes, it’s the middle of November here in South Carolina, and it’s just now getting crisp—in fact, I wore a short sleeved shirt today. We eat our hot bowl of soup and pray tomorrow will bring a chill 😉

When choosing vegetables for this soup, use local ones if possible. If local vegetables are not available, choose organic vegetables so you can limit your exposure to pesticides and chemicals! Organic frozen vegetables are fine too—and in fact, they are sometimes even better, since they are frozen within hours of being picked and therefore don’t travel and lose nutritional value!

Pair this soup with a large salad and maybe some of your favorite cornbread (with organic cornmeal, of course!) and you have a perfect, savory meal!

Hearty Vegetable Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, minced (I love local garlic!)
  • 4 large carrots, peeled and chopped (I love our local rainbow carrots!)
  • 2 cups frozen green beans
  • 2 potatoes, peeled and chopped
  • 1 15 ounce can lima beans
  • 1 15 ounce can black eyed peas (or you can use dried beans if you soak them the night before!)
  • 2 15 ounce cans diced tomatoes, undrained (or dice fresh ones!)
  • 5 cups vegetable stock, store bought or homemade (add water if you need more liquid)
  • 1 teaspoon sea salt
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Freshly ground pepper, to taste
Instructions
  1. In a saucepan, sauté the onion over medium heat until soft (about 5 minutes). When the onion sticks to the pan, add 1-2 T of water and stir. Repeat if necessary. Stir in minced garlic and sauté about 2 minutes more.
  2. Pour the onion mixture in a crockpot. Add all other ingredients. Turn on the Low setting and let cook for 6-8 hours.
  3. Really, it can’t get much easier than that!!! Enjoy!