Now that the weather is cold again, it’s time to get out those soup recipes! Looking for something new to try this fall? Check out these tasty soup recipes shared with us from Hannah Hanzel & Makenzie Magnus!
Sweet Potato & Black Bean Stew
2 tbsp olive oil/coconut oil
2 large garlic cloves, crushed
1/2 large red onion, diced
1/2 tsp ground coriander
1 heaped tsp turmeric
1/2 tsp cayenne pepper
1 pinch chilli flakes
1/2 tsp paprika
2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes
1 tbsp tomato puree
2x 400g cans tomatoes
2x 400g cans black beans, drained and rinsed
400 ml veg stock
2-3 handfuls fresh spinach or kale
salt & pepper
Sweet Potato & Black Bean Stew Cooking Instructions
Firstly peel and chop the sweet potatoes into small cubes and dice the red onion
Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple minutes
Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple minutes making sure to stir
Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together
Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick)
Add the spinach and stir through, allowing it to wilt before taking off the heat
Carrot Soup
6 oz bacon, 6 strips, chopped
1 large yellow onion, diced (2 cups)
1 celery rib, diced (1/2 cup)
2 lbs carrots, 8 large, peeled and sliced into 1/2” thick rings
2 garlic cloves, minced
2 tsp sea salt, or to taste
1/8 tsp black pepper
4 cups chicken stock, or broth (reduced sodium)
1/2 cup milk
1/2 cup heavy whipping cream, plus more to garnish
2 Tbsp parsley, to garnish (optional)
Carrot Soup Cooking Instructions
Brown bacon in a large pot and remove browned bacon with a slotted spoon.
Into the same pot with the rendered bacon fat, add diced onion, celery, and sliced carrots and cook 6-8 minutes until onions soften (do not brown). Add minced garlic and 2 tsp salt and 1/8 tsp black pepper, and stir another minute.
Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened.
Puree soup in a blender in batches or use an immersion blender.
Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.
Vegetarian Quinoa Chili
2 cups cooked quinoa (from 2/3 cup dry)
1 Tbsp olive oil
1 large yellow onion , diced (1 3/4 cup)
4 cloves garlic , minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can can tomato sauce
1 (14.5 oz) can low-sodium vegetable broth
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
1/8 tsp cayenne pepper, more or less to taste
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/4 cup chopped cilantro
1 Tbsp lime juice
Vegetarian Quinoa Chili Cooking Instructions
Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until translucent, about 4 minutes. Add garlic and saute 1 minute longer.
Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste.
Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
Add in all kidney beans, black beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados and tortilla chips).
Vegan Zuppa Toscana
1 tablespoon olive oil
8-16 ounces vegan Italian sausage*
2 tablespoon vegan butter
2 tbsp flour
1 yellow onion diced
½ tablespoon fennel seeds roughly chopped
1 teaspoon oregano
½ teaspoon black pepper plus more to taste
red pepper flakes to taste
3 cloves garlic diced
4 cups water
1 cup non-dairy milk, unsweetened I used soy
2 teaspoon Better Than Bouillon No Chicken Base**
1 teaspoon Better Than Bouillon No Beef Base**
5 small russet potatoes (or 2 large ones) peeled and diced into 1" cubes
2 cups kale stems removed and chopped
Vegan Zuppa Toscana Cooking Instructions
Heat the olive oil in a stock pot over medium heat. Add the sausage and break it apart with a wooden spoon. Allow the sausage to brown, stirring frequently, for 7-10 minutes. Remove the sausage from the pan with a slotted spoon and set aside.
Add the butter to the pot and let it melt. Slowly whisk in the flour until the mixture is smooth and bubbly.
Add the onion, fennel seeds, oregano, black pepper and a pinch of red pepper flakes and stir to coat evenly. Continue to cook until the onion begins to soften (approx. 5-7 minutes). Add the garlic and cook for an additional 30 seconds.
Slowly pour in the water and milk. Add the bouillon and stir until it is combined. Add the potatoes to the pot, cover and bring to a boil. Once it has reached a boil, remove the lid and lower the heat. Simmer, uncovered, until the potatoes are fork tender (approx. 10 minutes).
Add the kale and most of the cooked sausage back to the pot and cook for an additional 5 minutes.
Serve the soup topped with more black pepper, red pepper flakes and the leftover sausage pieces.
You can serve this with some crusty bread for dunking.