Monday, December 18, 2017

White Bean & Loaded Veggie Soup

I'm not a big soup person. In fact, when I was searching for different types of holiday recipes, I really wanted to avoid soups because I find them pretty dull.

But since I'm creating vegan holiday recipes, I knew there had to be at least one winner out there. I completely revamped this recipe, loaded it with veggies, and my secret weapon....Soyrizo (say whaaat?!), and it was freaking PHENOMENAL. It was even approved by my omnivore dad, who also ate the veganized french bread with vegan butter and nutritional yeast. Yup, WINNER!! ;)

Here's what you need:

- 1 large yellow onion, diced
- 3 cloves of garlic, minced
- 1 cup carrots, sliced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp sea salt and black pepper
- 1 pound sweet potatoes, quartered (I used about 2 medium ones, rinsed and skinned)
- 2 zucchini, quartered
- 2 14.5 oz cans of fire-roasted tomatoes
- 1 15 oz can tomato sauce
- 5 cups veggie stock (this was an entire container plus a cup from another one)
- 1 15 oz can white beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 package organic Soyrizo (I found this in the tofu section), crumbled and cooked with a little olive oil on medium heat for around 10 minutes (this adds a nice kick!)
- 3 cups cabbage, chopped

Step 1:

Chop all the veggies. This takes the bulk of the time. You can also stir fry the Soyrizo at this time.

Step 2:

Add 2 tbsp olive oil to a large pot. Add in the onion, garlic, carrots, and stir. Add some salt and pepper, then all the spices while stirring.

Step 3:

Then add in the zucchini, sweet potatoes, fire-roasted tomatoes, tomato sauce, and veggie stock. Let it simmer, then reduce heat to low and cover the pot. Set your timer for 15 minutes, then stir in the beans, cooked Soyrizo, add some more himalayan salt, and cover. Cook for about another 15 minutes.

Step 4:

Add in the cabbage, cover, and cook for about 5-10 minutes more. You want to make sure all the flavors have blended together.

Step 5:

You can now serve your delicious white bean and loaded veggie soup!! If you'd like, you can also get a small loaf of bread at the store and spread some vegan butter on it, with 21 Seasoning Salute from Trader Joe's. Preheat the oven to 400 degrees F, add some nutritional yeast as well, wrap it in foil, and cook for about 15 minutes. Chop it up and dip it in your soup!

There are SO many servings of this soup, so I'd recommend freezing it or making it for a large holiday event! It's loaded with fiber, protein, vitamins, and veggie goodness! Add some vegan parmesan cheese and hot sauce to top it off! :)

If you try this recipe out, comment below and let me know how you enjoyed it! If there are any holiday dishes you'd like me to veganize, shoot me an email! :)

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