Category Archives: Soup

Vegan Sweet Potato + Black Bean Chili

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Happy November, everyone!

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This chili definitely matches the weather here. There is a definite chill in the air, making me crave warm, comforting things. 

This chili also matches the colors here. Oranges, reds, yellows. 

This chili + autumn right now = meant to be. 

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Let me tell you about it.

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It is packed with veggies. It’s mildly spicy (you can make it spicier!) and has a hint of sweet. It’s warm, filling and comforting. It’s healthy, gluten free and secretly vegan. 

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I started with my favorite classic base of red onion, garlic, carrots and celery. I added a ton of assorted peppers – some sweet some spicy. Then came the sweet potato and black beans. You just can’t go wrong with that combo. I added some diced tomatoes and some crushed, for texture. There is chili powder, paprika and cumin for smoky, spicy flavor, and some cinnamon for some sweet, curious flavor. You have got to add the cinnamon, you guys. It adds something so special. And, of course, I added baby kale. I told you I’ve been adding it to everything lately. I finished the chili off with a touch of coconut milk. The coconut milk makes it so creamy and keeps it completely vegan!

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Now let’s talk about how to make it your own! Use as many and whatever variety of peppers that you please. Want to keep this chili on the mild side? Use all sweet peppers. Want a major kick? Load it up with spicy peppers! The spices. I used chili powder, paprika and cumin, which is a pretty good combo, but go with the amounts that you like. Start with a little and add more as you go and taste. You can always add more spice but you cant take it away (I learned this the hard way with chili once). 

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Make this chili, serve it to someone you love and enjoy this beautiful season! 

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Enjoy! 🙂

Vegan Sweet Potato + Black Bean Chili
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Ingredients
  1. Olive oil
  2. 2 garlic cloves, minced
  3. 1 medium red onion
  4. 2 celery stalks
  5. 2 medium carrots
  6. 1 large sweet potato
  7. 1-2 cups assorted sweet + hot peppers
  8. 1 15-ounce can of black beans, drained and rinsed
  9. 1 tablespoon chili powder
  10. 1 teaspoon paprika
  11. 1/2 teaspoon cumin
  12. Large pinch of cinnamon
  13. Salt and pepper, to taste
  14. 1 15-ounce can diced tomatoes
  15. 1 28-ounce can crushed tomatoes
  16. 1 tablespoon brown sugar
  17. 1 15-ounce can coconut milk
  18. Several large handfuls of baby kale
Instructions
  1. Start by prepping all of the veggies. Dice the red onion, celery, carrots, sweet potato and peppers to all the same size (mine were relatively small).
  2. Add about 2 tablespoons of olive oil to a large pot. Once hot, add the minced garlic and diced onion and cook for several minutes, until the onion has softened.
  3. Add the celery, carrots and peppers and cook several more minutes, slightly softening the veggies.
  4. Add the sweet potatoes, and again, cook several more minutes to cook veggies.
  5. Add the black beans and chili powder, paprika, cumin, cinnamon, salt and pepper to the pot. Stir well to incorporate the spices.
  6. Add both cans of tomatoes, brown sugar and coconut milk to the pot. Stir well.
  7. Bring the chili to a boil and then cover the pot and reduce heat. Simmer over low heat until sweet potatoes are tender.
  8. Taste the chili along the way and add more seasoning according to your taste.
  9. Before serving, add several handfuls of baby kale and stir, until kale has wilted.
  10. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Corn Soup

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I was originally skeptical to share this recipe with you.

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Soup in the summer. It just didn’t feel completely right to me.

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It’s mostly hot where I am. But, early in the week last week, I saw that it was supposed to be cool + rainy on Thursday. I immediately planned soup.

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I’ve been absolutely craving soup. And, normally I’m one to indulge in it, even in warmer temperatures. But lately, it’s been too much. Way too hot even for me to eat soup.

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But Thursday was the perfect soup day. It was dreary and rainy, and honestly, kind of cool. Eating this for dinner felt so right.

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So, I was originally skeptical. I didn’t know if I should share this in the summer. And then, I ate this soup again for lunch yesterday. After one bite, I convinced myself that sharing this recipe was the right thing to do. 

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My mom always made a similar recipe. We call it corn chowder. It’s a thick soup, definitely chowder like, and made mostly of corn. This version, and I’m pretty sure hers too, also has potatoes and leeks. It’s simple. There are really just few ingredients. 

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And, it’s hearty. This soup will fill you right up. One bowl will probably be enough. 

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I think it’s a great soup for summer using fresh sweet corn from the cob. But also save it for those cool autumn days that will be here before we know it. 

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Corn Soup
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Ingredients
  1. 5 baby leeks, or 2-3 medium ones
  2. 2 large garlic cloves
  3. 6 small-medium potatoes
  4. 6 ears of corn, roasted or grilled and taken off the cob (save a little for topping, if desired)
  5. 4 cups broth (vegetable or chicken)
  6. Olive oil
  7. Dash of heavy cream
Seasoning
  1. Salt
  2. Black pepper
  3. Paprika
  4. Onion powder
  5. Worcestershire sauce
Instructions
  1. In a large pot over medium heat, add about 2 tablespoons of olive oil.
  2. Add the garlic and the sliced leeks and cook for about 5 minutes, or until leeks have softened.
  3. Add the potatoes and cook for an additional 5 minutes, or until potatoes have begun to slightly brown.
  4. Add the corn and the broth to the pot and bring to a boil.
  5. Cover, turn down heat slightly and let boil for about 20 minutes, or until the potatoes are fork tender.
  6. Add about half of the mixture to a food processor or blender (or use an immersion blender) and blend until smooth.
  7. Add back to the pot.
  8. Stir in enough salt, black pepper, paprika, onion powder and Worcestershire sauce to taste.
  9. Top with additional corn and seasoning, if desired.
  10. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Mushroom Soup

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You know what my mom and I always say?

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We always say — we can’t imagine that we used to eat canned soup and we can’t imagine ever doing it again.

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Are you the same way?

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Once you go homemade, you can just never go back, I suppose.

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This mushroom soup is so, so good. It’s creamy, savory, warm and comforting. It’s great with a side of crusty bread for dipping. It’s satisfying.

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You can find the recipe we use here.

Enjoy!