Soups and Stews

Black Bean Sweet Potato Chili

karenwpullen Main Dishes, Recipes, Soups and Stews , , , ,
Black Bean Sweet Potato Chili
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Print Recipe

Sweet Potato Black Bean Chili

Everyone loves this version of chili. The longer it simmers, the better it tastes.
Course: Main Course, Soup
Cuisine: Vegan
Servings: 6

Ingredients

  • 1 medium onion diced small
  • 2 tablespoons water
  • 2 garlic cloves minced
  • 1 large sweet potato peeled and diced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 28- oz can diced tomatoes
  • two 15-ounce cans black beans drained and rinsed (about 3 cups)
  • 2 cups water

Instructions

  • In a large pot over medium heat, sauté the diced onion for 3-4 minutes in 2 tablespoons water until soft.
  • Add the garlic and diced sweet potato and cook about 2 more minutes.
  • Add the chili powder, cumin, smoked paprika and salt, and stir.
  • Pour in the diced tomatoes along with their juices, black beans and 2 cups of water. Stir to combine.
  • Simmer the mixture, uncovered, for 20 to 60 minutes.
  • Use the back of a spoon or an immersion blender to mash some of the sweet potatoes for a thicker texture, if desired.

Notes

This recipe is a people-pleaser.
Serve with corn bread.
Vegan sour cream and diced avocado make nice toppings.

Creamy Golden Vegetable Soup

karenwpullen Recipes, Soups and Stews
golden soup
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Print Recipe

Creamy Golden Vegetable Soup

Full of vegetables and blended to creamy goodness.
Course: Appetizer, Soup
Cuisine: American
Servings: 5

Equipment

  • immersion blender

Ingredients

  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 2 celery stalks chopped
  • 1 tablespoon ground turmeric
  • 2 teaspoons smoked paprika
  • 1/8 teaspoon ground cayenne
  • 4 large carrots peeled and chopped
  • 1 zucchini chopped
  • 1 head broccoli chopped (about 2 cups)
  • 1 large cauliflower chopped
  • 3 medium potatoes peeled and cut into chunks
  • 15 ounces white beans drained
  • 8 cups vegetable stock
  • 1 bay leaf
  • 1/4 cup nutritional yeast
  • fresh chopped chives or cilantro for garnish

Instructions

  • Set a large stock pot over medium heat. Sauté the onions, garlic and celery for 3-5 minutes. Add a bit of vegetable broth if they begin to stick. Stir in the turmeric, paprika, and cayenne, and cook a minute or two longer.
  • Add in the remaining vegetables, beans, liquids, and bay leaf. Give it a good stir and bring to a simmer for 20 minutes.
  • Mix in the nutritional yeast and simmer for 10 more minutes.
  • Remove from heat and puree soup using an immersion blender. Salt and pepper to taste. Garnish with fresh chopped chives or cilantro.

Notes

The recipe makes a lot, which is a good thing because you can freeze some for another meal.

Miso Ramen Soup

karenwpullen Recipes, Soups and Stews , , , , ,
Ramen Noodle Soup
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Print Recipe

Miso Ramen Soup

Miso probiotics are good for your tummy, add ramen noodles for pleasure.
Course: Main Course, Soup
Cuisine: Chinese, Japanese
Servings: 4

Ingredients

  • ½ cup miso white or yellow
  • 4 cups water
  • 4 cups vegetable broth
  • 2 tablespoons seaweed nori or wakame, soaked in water for two minutes, drained & rinsed
  • 2 cups chopped greens chard, kale, or spinach
  • 1 cup cubed firm or extra firm tofu about half a 15-oz package
  • 2 cakes of ramen noodles 4 servings, if you are substituting another noodle
  • 1 cup chopped green onion

Instructions

  • Whisk the miso into one cup of the water until it is smooth with no clumps. Set aside.
  • Bring the broth and remaining 3 cups water to a simmer.
  • Add the seaweed, greens, tofu, and ramen, and simmer for 5 to 7 minutes.
  • Remove from heat and stir in the miso.
  • Serve in a big bowl with green onion sprinkled generously on top.

Notes

It has two ingredients that might seem unusual: miso and seaweed. Miso is a fermented soybean paste that has a pleasant salty tangy flavor. It has a consistency like peanut butter and keeps in the fridge for a long time, at least a year.
Seaweed is not in everyone’s pantry but it’s a powerhouse food containing vitamins, minerals, anti-oxidants, omega-3 fats, B12, fiber and certain sugars that help “good” gut bacteria. I keep a packet of dried wakame seaweed in my pantry. Added to water, a spoonful plumps up quickly into a serving, so a little goes a long way.
Other bits of veggies can be simmered in this soup – broccoli florets, chopped carrot, sliced mushrooms.
I use the brown rice & millet noodles from Lotus Foods. Yummy.  https://shop.lotusfoods.com/Rice-Ramen/c/LotusFoods@Ramen  Feel free to substitute soba noodles, pad thai rice noodles, or even angel hair spaghetti.