Power Packed Creamy Black-eyed Pea Corn Chowder

Power Packed Creamy Black-eyed Pea Corn Chowder

I’ve had a bag of dried black-eyed peas on a shelf in my food pantry for over 5 years; leftovers from a bag that I used one New Years way back when…well, it’s finally gone.  And what a delicious bag of beans it turned out to finally be! Serve this hearty soup up with some simple crunchy crackers like these flax and some raw veggies for a deliciously easy, heart-healthy meal.  The soup is packed with so many good things it’s a meal on its own for me.  A bit of cheezy background from the Nutritional Yeast takes the flavors up a notch to ‘guest friendly’ status.  It looks fancy but tastes like Grandma’s home cooking.    A half a cup of black-eyed peas has about 140 fat-free calories. Since the ‘creamy’ texture of this soup comes mainly from pureeing the beans after cooking them down, you get twice as much goodness from the base of the soup.  Black-eyed peas are especially high in potassium, iron and vitamin C. Just 1 cup of this soup will get you  13 grams of protein along with 11 grams of dietary fiber.  Again, creaming the beans to create the soup’s consistency is soooo…

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Sweet Corn Chowder from Emily Von Euw’s “The Rawsome Vegan Cookbook”

Sweet Corn Chowder from Emily Von Euw’s “The Rawsome Vegan Cookbook”

There’s a new book out from Author, Blogger Emily Von Euw that I’ve been delving into this month.  It’s called aptly: The Rawsome Vegan Cookbook Some thoughts on her book and then, a chance to win a copy for yourself! My husband and I have some kind of an Asian inspired meal at least once a week it seems;  Sometimes twice even. Emily’s new book is perfect for Asian food lovers specifically in my mind.  It celebrates the beauty of fresh food, namely vegetables and that’s just how I feel about home cooked, easy Asian dishes.  You always have a great deal of whole food ingredients with Asian and that makes me feel like even if the dish is cooked some, it’s not too far from the vine.  Whether it’s a special Sushi, spiced up Bok Choy, Daikon Salad (my new fav.) or simply a 1 or 2 ingredient meal that dressed up with spices, Emily knows fresh food.   Starting her blogging days with an almost exclusively Raw diet, this new book blends two lifestyles together to appreciate both cold and warmed meals to bring out the best in fresh ingredients.  Many of the recipes are similar to things…

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Mexican Lentil Soup with Spiced Chickpea Garnish

Mexican Lentil Soup with Spiced Chickpea Garnish

I’m on my own here for a few days and it’s just turned cold and rainy here in D. C. for the first time in months so… Soup’s on!!     I made this pot of soup after cooking up some lentils for my salads next week.  I already had some baked spicy Chickpeas for snacking along with some cooked quinoa so those got thrown into the pot as well.  Throw in what ever your favorites are but keep the spices and the lentils in for this scrumptious cold weather supper.  

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Simply Cheezy Asian Dumpling Soup

Simply Cheezy Asian Dumpling Soup

I discovered just how ‘creamy’ a non-dairy soup can be a few weeks back when I added some Nutritional Yeast and bit of left over Vegan Cream Cheese to an otherwise plain old lentil soup I made up from leftover for dinner. The Nutritional Yeast was just fabulously flavorful and the cream cheese just made everything that much more thick and delicious.  I’m thinking that you could use these 2 flavors in a whole lot of other soups and I definitely will be using it again and again.  I also added in some store-bought, leek dumplings which were just over the top along with the Asian base flavors of the broth.  A very rich and memorable supper I thought I’d pass along to you today ♥ Have a great weekend everyone.

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Creamy Vegan Avocado Cucumber Soup

Creamy Vegan Avocado Cucumber Soup

 Mmmmmmm.  Soups on!  Another icy, cold Winter day here in the North East but you can warm you soul with this creamy, flavorful cucumber soup.  The ‘creamy’ comes from rich, nutritious avocados, blended together with sautéed fresh vegetables, a pinch of dill and lots of black pepper to bring out the flavors.  I had peppers and celery to use up so that’s what went into this version but any root vegetable or winter squash, corn, carrots, even beans would compliment the avocado and cucumber base.    I love this soup with a crisp cracker or spicy crouton.   It has a fancy presentation but is just as welcoming for a weeknight family dinner.  Blend your cucs more for a smooth consistency or leave some small chunks as I did for texture.  Either way, this soup is hearty enough to be your main dish or use it aside a big fresh salad with lots of hot crusty bread.    

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Post-Superbowl Spicy Split Pea Avocado Soup

Post-Superbowl Spicy Split Pea Avocado Soup

 So dried split peas are about as cheap a soup ingredient as you could find.  About $1 per pound.  What’s awesome about the split peas in this soup is that I could afford to blend them up with some Post-Superbowl avocados left over from ‘Guac-fest’ last week….and now they’re mine!  Just a dollar a piece which is as cheap as they get here.  Did you know that avocados take 9 months to ripen completely? I mean including the time on the tree of course.  Healthy fats and creamy flavors at their best right now.  Grab some at your local market while they are trying to get rid of them after the game.  So split peas? I had never tried a single one to my knowledge until last year when Bob got it into his mind to make some split pea soup.  I picked up another bag of dried peas after he did because it was a mighty fine first taste of these babies.  Make sure to pick through the bag before you add them into anything, like all dried beans and veggies cause you may find a tiny rock or two amongst the bunch.  Not so tasty and tough on teeth for…

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Cruelty-Free Maryland “Crab” Soup

Cruelty-Free Maryland “Crab” Soup

 If you’re not familiar with Maryland or the Chesapeake Bay, you’ve probably never heard of a traditional tomato based spiced soup that we have around the D. C. area.  Its light but full of a delicious blend of veggies and spices, and lump crab meat of course.  My version takes the crab out of Maryland and leaves all those luscious flavors for a full-bodied, easy to prepare soup great for the coldest of nights this winter.  The ‘must’ for this soup isn’t the bland crab meat in my mind, but the wonderful blend of spices from ‘Old Bay’ seasoning.  And if you can’t get a hold of any Old Bay, then I’ve got a mighty close substitute spice blend for you to mix up.  Let’s go……..  Traditionally, Maryland Crab Soup is always served with loads of these tiny Oyster Crackers.  No Oyster in them, just flour, baking soda, salt and water but they make the soup.  A crunchy topping as important as homemade croutons are for your salads.  You gotta have Oyster Crackers to float on top.  At least Saltines if you can’t find them.  Don’t mix this one up with ‘cream of crab’ soup.  This one is no relation.  Just…

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Recycled Soups – 10 Minute Creamy Vegetable Soup

Recycled Soups – 10 Minute Creamy Vegetable Soup

Have I ever told you a little secret when it comes to my soups?  I recycle.  Yup.   I have readers here at Canned Time that are at all different levels of cooking abilities, particularly Vegan Non-Dairy cooking.  I try to help  out with even the most simplest of meals. Enter –  Recycled soups.   Most times that I make soup it’s either because I have fresh vegetables that need to be used up before they wilt and go bad – or – I’m too busy to make a fancier meal that day and just want a one pot wonder to fill me up with good tasting, good for me ingredients.   This soup is just that.   Recycled soups are ones that have been previously stored in the freezer for just such an occasion.   Recycling soups can be your own little secret as well once you’ve learned the trick.  You can turn an old frozen, rock hard container of last year’s month’s dinner into the greatest bowl of hot, steamy soup you’ve ever put on the table!   It’s just as simple as keeping some frozen vegetables and canned beans in your pantry.  Whenever you make soup, make…

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Creamy Vegan Mushroom Soup with Fresh Thyme

Creamy Vegan Mushroom Soup with Fresh Thyme

   Growing up, you couldn’t pay me enough to eat anything that I knew had mushrooms in it.  Seriously.   I didn’t even like the way that they smelled.  If you are the same way when it comes to mushrooms today, please read on.  You’ll be glad to discover that they aren’t detestable like I’ve always assumed.   This soup may even bring you around to, well, love them!   Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium.  They provide so many important nutrients including selenium, potassium, riboflavin, niacin and vitamin D.  Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well2. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells. – See more at: http://mushroominfo.com/benefits/#sthash.nCCmONw6.dpuf  I’ve used this soup to create so many other healthy dishes since changing to a Non-Dairy diet.  It can blend with so many other flavors in soups and casseroles, be used as a savory gravy over roasted vegetables or combined with pasta or rice as…

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Fresh Rosemary White Bean & Barley Soup

Fresh Rosemary White Bean & Barley Soup

I couldn’t let you all go a full two months without yet another soup recipe from Canned Time.com. .  Enjoy.  It’s a favorite and cold weather is just around the bend…. Is that a big enough soup spoon or what? Take care folks. Enter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner Follow my blog with Bloglovin

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Vegan Spicy Tortilla Soup

Vegan Spicy Tortilla Soup

Well since Mother Nature is not letting go of winter quiet yet here in Washington, D. C.  Another 10 inches of the white stuff fell to start off our week so its time again for another cold weather yummy soup…..  This one is far from being ‘heavy’ and will warm you up without dragging you down afterward.  A nice blend of spice and fresh tomato flavors with the crunchy contrasting tortillas to top things off.  I love having leftover soups to store in the freezer like this one for just those occasions when you really need a quick healthy meal but don’t want to spend any time on it. You’ll never miss the chicken in this version……….. Enjoy!

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Lime and Sprouted Lentil Detox Soup with Raw Onion & Corn Bread

Lime and Sprouted Lentil Detox Soup with Raw Onion & Corn Bread

 Winter always reminds me just how tough some days are for our bodies, and souls for that matter, to keep up with the harsh elements they’re exposed to each day.  Here in Washington D. C., we’ve had record low temperatures, overly dry inside air, cold damp outside air to tend with.  It’s rough for our bodies as well as our spirits to keep up with the elements some days and a bowl of warm, healthy soup can always heal and protect.  In the Lime Lentil soup, I have a great way to cleanse myself of toxins, if only for a little while, and help restore my good nature inside and out.  

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Tomato Basil Soup with Flax Cracker Croutons

Tomato Basil Soup with Flax Cracker Croutons

Yes, while everyone else is shopping and decorating…. it’s time for another Canned Time soup.     The delicious homemade croutons / crackers add a nice spice and texture to this creamy soup.   You can find the recipe for the flax crackers  HERE.    The flax crackers store easily in a sealed container and break up in soup for a crunchy background flavor.  They hold up to the soup and are also great for spreads and dips.  And the soup is so fresh with all those sweet cherry tomatoes.  I really didn’t want to over do the spices to keep that creamy tomato flavor in the forefront. 

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Annie’s Potato Cauliflower Soup

Annie’s Potato Cauliflower Soup

First off, the winner of the Puro Coffee Giftpack is….. Judy Thomas!  Snowing here today and it is definitely time for a big bowl of steaming, healthy hot soup.  I first saw this soup a few weeks back on An Unrefined Vegan and I had to give it a try.  I am a huge Corn Chowder fan and this one fell into that line for me just perfectly.  I did leave my potatoes cubed instead of creaming all of them.  Other than that, Annie’s recipe was perfect for me.  Creamy without the cream.  Filling without leaving you bloated and sleepy.  It has a texture that cries out to be a wonderful meal on its own and then an even better left-over side dish with a big salad or more veggies.  A few red pepper flakes will wake it up and leave you asking for seconds.  Winter soups are so soul satisfying. You can fill up the pot with some wonderful seasonal vegetables, a little non-dairy milk, some seasonings and you’re in business for a quick and easy satisfying meal. I tend to make huge batches of soup so I can serve them up for a few meals and then freeze…

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‘Cheezy’ Broccoli Squash Soup

‘Cheezy’ Broccoli Squash Soup

   You got it……….soup time again in Washington D.C. This month I’m featuring one of my favorite winter veggies ‘squashes’.  For this flavorful creamy soup, I combined a mellow Zucchini along with its sister squash, Butternut to re-create the cheezy texture of a broccoli soup. This version is healthy enough to eat up all you’d like and then some.  Each bowl is packed with Vitamin A for starters, Vitamin C for sure and a big dose of B-6 and Magnesium ♥      The Red Pepper Sauce is so versatile you’ll use it with chips, as a bread dip or on top of grilled veggies as well as with this soup.  It’s mildly spicy and really kicks up the tang in contrast to the mellow creamy broccoli.  Make up a large batch and freeze a portion in a sealed container or plastic bag so you can thaw some out anytime you want a healthy dip or garnish. If you don’t have access to vegan non-dairy cheeses, here are a few links to great recipes for making up your own: Tofu Farmer Cheez,  Mozzarella, Meltable Mozzarella, Chickpea Cheez Sauce Any of these recipes will work with the soup just fine.  You’re…

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Red Beet And Beet Green Soup

Red Beet And Beet Green Soup

 The red beet goes on here at Canned Time in the second half of the September Vegan MoFo.  Today I’m featuring a deep rich red beet soup that is beautiful on the inside and out.  Fall is suddenly upon us here in the Eastern U.S. and beets are a wonderful part of autumn colors and cold weather veggies.  Winter Squash, Leeks, Beets, Pumpkin, Spinach, all bursting with flavor and nutrition. Just 1 cup of this color bursting soup can fill you up with 37% of your daily Folate needs, 22% of your Manganese needs.  These colorful wonders can help protect us again a number of health concerns including heart disease, birth defects and especially colon cancers.  Pretty healthy stuff here huh?  And particularly more nutritious in a Vegan version of the traditional Borscht, normally laden with Beef broth and sour cream.  My verison is especially good for you with the addition of the beet greens which are normally discarded. Red Beet And Beet Green Soup 1 bunch red beets (about 1-3/4 lb.) 1 medium red onion, trimmed and quartered 1 Tbs. granulated sugar (optional) 2 Tbs. cider vinegar; more to taste 1 tsp. caraway seeds Sea salt 5 medium cloves…

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Royal Red Adzuki Bean Soup repost

Royal Red Adzuki Bean Soup repost

  Homemade Sprouted Adzuki Bean Soup.  One of my favorite ‘sprouted’ soups I made up this spring.  Worth revisiting this Vegan MoFo season! Spicy Sprouted Adzuki Bean Soup If you’re new to Canned-Time, you haven’t realized just what a soup fanatic I’ve become.  Here’s a link to my other healthy soup ideas. Super Soups from Canned-Time.com Check them out and make them your own with a twist or two to suit your likes and needs. Enjoy!

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Summer Corn Chowder with Spicy Croutons

Summer Corn Chowder with Spicy Croutons

  With the heat of summer upon us, who wants a hot soup of all things?  Well, I do sometimes for my dinner with a side salad.  This light veggie filled soup uses summer vegetables with a light and mildly flavored broth to fill you up without weighing you down on a steamy summer evening.  Pair a bowl of this Corn Chowder up with some sliced veggies with dip and a icy cold beverage and you’ll have a wonderfully nutritious summer meal that doesn’t leave you standing over the stove for hours waiting for the flavors to meld.  You’re not going to boil this one away for hours like traditional chowders or feel stuffed from a heavy cream version like traditional chowders. Fresh summer corn on the cob, a few potato chunks, some diced beets and sliced cucumbers are all this soup needs. And the crunchy spicy croutons make a great topping to meld in with flavors from the broth as well. The croutons can help use up some stale bread from those humid summer days as well.  Homemade croutons are so delicious and easy to fry up in minutes.  Or dehydrate a few bread slices if you’re really trying…

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Hearty Country Miso Soup

Hearty Country Miso Soup

 I fell in love with Miso soup at the same time I fell for sushi.   I love how simple the flavors are.  But being the Super Soupista that I have become since going Vegan, I just had to throw in some other goodies when I mixed up my first homemade batch of Miso. My husband and I spent last Saturday afternoon perusing our Asian Market to gather up all the items we’d need to try our hand at homemade sushi.  Making our first Miso just went along naturally with the whole ‘Sushi Shin-dig’.  The sushi went so well we wondered why we’d been paying so much in the restaurants for it?  It was so fun getting everything laid out on the table and rolling up our favorite things inside.  More on that soon but this Miso soup was a simple part of our Asian meal, and probably the most nutritious as well.  I’m not someone who has limited my Soy intake as some do but there are non-soy Miso products as well.  If you do use Soy Miso, choosing a good organic brand can greatly improve the health benefits for you. If you’re not into Tofu, this one is not…

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Deliciously ‘Raw’ Cucumber Dill Soup

Deliciously ‘Raw’ Cucumber Dill Soup

  I’ve recently re-discovered the first food blog that I connected with enough to read for hours:          The Sunny Raw Kitchen The author, Carmella Soleil, is no stranger to the Raw food world.  She brings such grace and creativity to her recipes, you’ll want to make them ALL.  They are delicious works of nutritious art in my mind.  She does for vegetables what Katie does for Chocolate.  And you must check out Carmella’s new companion site as well: Carmellas Sunny Raw Kitchen.  Its new and fun and full of wonderful information about maximizing food nutrition and enzymes. Today I had the pleasure of making one of her Raw soup basics, “Cucumber Dill”   This soup is a swirl of flavors from Cucumber of course, to black pepper and the bitter background of celery.  Then onion, garlic and fresh dill, topped with a little salty Nori make it come alive like no other vegetable soup I’ve had before.  I sound like I’m exaggerating – I’m not.  It is simple and fresh beyond any soup I’ve made. Please check out Carmella’s video page for a wonderfully detailed way to make some of this creamy, flavorful soup for yourself…

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Super Supper Soups

Thanks The Daily Meal for featuring my  Super Supper Soups  on the ‘Today’s Must-See-Food News!!!  I’ve brought so many different soups to Canned-Time this winter, I wanted to gather them together and show how they can work as a wonderful ‘food storage’ meal for anyone who makes up larger batches and freezes the leftovers. One of my absolute favorites from last year is a light broth, bean and vegetable soup: Kale & White Bean Soup More like eating a wonderful salad, hot.  It’s great for freezing to have on hand for busy nights.  Packed with nutrition and packed with spicy flavors.  A must try! Sweet Potato Stew Inspired from a delicious Sweet Potato Red Pepper soup from Averie Cooks, This is a perfect soup for canning, freezing or just having on hand for the week as a side dish.  It’s hearty texture is warming on cold days and it is stock full of nutrition, flavor and texture.  Serve it alone with chips, hot bread or salad for a meal on it’s own. Tsahob soup – or Yellow Veggie A bright-colored vegetable soup full of  zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A.   Spicy Tomato Adzuki Bean…

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Humpty Dumpty 6 Bean Soup & ‘Repin To Win’ Contest Winners!

This contest is now closed.       Okay, okay, okay!  Enough silliness……. And the winners are: Grand Prize winner, winning first choice of the 3 prizes for ‘repinning’ over 600 Valentine’s Day Pins is……… Laura Chassagne Laura, contact me at cannedtime11@gmail.com to claim your choice for 1st prize 🙂 And the 2nd place winner, with almost 300 ‘repins’ and winning 2nd choice of the prizes is….. Carol finally: Blake Cook  Is my 3rd place winner.  Nice job Blake!  You’ll get the 3rd prize in our contest 🙂 I want to thank Kathy Hester, Cocomama Foods and Becky Striepe for providing great prizes for the contest and a special thanks to Annie at anunrefinedvegan.com  for her help in getting things going for the event! And thanks to everyone who spent time repinning for the contest.  I hope you found some great Valentine’s Day ideas and recipes along the way.  Canned-Time gained over 800 new followers during the contest and I welcome each and every pinner to the site. Thanks and have a Healthy  day!!!  

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Sweet Potato Stuffed Swiss Chard Wraps with Spicy Tomato Soup

I am officially a ‘Soup-o-holic” this winter.  I can’t get enough of veggie or bean filled, hot steamy, full of flavor homemade soups. Last weekend, my husband wanted Tomato Soup and Grilled Cheese                                                                                                                                        (an old favorite of mine that I still crave) So in order to satisfy both of us like a good wife married to wonderfully understanding man, I settled on this wonderfully fresh Tomato soup and teamed it up with a veggie wrap that I’d been wanting to try since I saw them on Pinterest.  I’ve never tried to make wraps with anything other than Iceberg Lettuce back in my Atkins days.  They were less than satisfying I remember and never held anything really well inside.  Not so with these Swiss Chard wraps.  I won’t be giving instructions here on them…

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Spicy Tomato Adzuki Bean Soup

Spicy Tomato Adzuki Bean Soup

All the Smoothies everyone is gulping down this week are wonderful.…but chilly!  At night, I was aching for a hot cup of homemade soup.  This spicy bean soup really fills you up on a cold night.  Team it up with a big salad and your done for a healthy hearty meal. ‘Sprouted’ Adzukis are like little bites of gold for your heart. These were sprouted in just 3 days.  Just rinse and drain. More information on healthy benefits of Adzuki Beans from Only Foods:  They are high in soluble fiber and thus azuki sprouts are excellent for health as they help in easy bowel movements. Fiber in the adzuki beans also helps the body get rid of cholesterol and toxins from the body, keeping it healthy. They are very popular therapeutic beans known for their healing powers curing a number of ailments. These beans help in keeping the kidneys fit and improve flow of urine. From iron, zinc, copper, manganese, vitamins to potassium, the beans are a storehouse of many minerals which help in the proper functioning of the body. Their consumption can lower blood pressure in a natural way since they have a high content of potassium and are low in sodium. They are storehouse of proteins hence these beans can be consumed by vegetarians fulfilling…

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Homemade Vegetable Stock Powder + Very Veggie Chili

Homemade Vegetable Stock Powder + Very Veggie Chili

How many times have you wanted to make up a good vegetable based soup and haven’t had the stock.  Or you’ve spent $3-4 on vegetable bullion cubes? Now you can easily make up your own vegetable stock powder that is full of fresh nutrients like Nutritional Yeast and caters to your own tastes. Click here for the stock  recipe:   Homemade Vegetable Stock Powder I used my first batch of this wonderful powder to make a base for the Very Veggie Chili below.  It was flavorful and healthy. Adjust the sodium, flavors and heat to your own liking.  No more lugging home boxes of vegetable stock.  You’re paying for the water in them. And they’re heavy!  🙂 This little jar takes up a tiny space in my kitchen now compared with boxed stock or frozen homemade stock.  And then there’s the fantastic benefits of the Nutritional Yeast!!! Very Veggie Chili 1 Can Black Beans, rinsed 1 Can White Kidney Beans 2 cups of chopped Cucumber (English preferred) 1 can Tomato Paste 1 small can Diced Tomatoes + 10 fresh ripe Cherry Tomatoes halved 2 Cups of Squash Cubes ( I used 1 Kabosha cooked to fork tender) 2 Cups of Button…

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Tsahob Soup – Yellow Veggies with Black Beans

Yellow vegetables provide us with Beta-Carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C Yellow Veggies are Packed with Nutrients  Read more here:http://www.ahealthiermichigan.org/2011/03/29/10-reasons-to-eat-orange-and-yellow-fruits-and-veggie These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A. Tsahob Soup –  Yellow Veggies with Black Beans Serves 4-6 Ingredients: 3 Medium size Yellow Beets, washed, peeled, sliced 1 Medium Sweet Potato, peeled and diced 1  Potato, Cubed 3 Medium Yellow Squash 1 Can Low sodium Corn 1 Yellow Apple, Cored, Diced 2 Cups filtered water 3 Tbs. Olive Oil 1 tsp. Sea Salt 1 tsp. Black Pepper 1/2 tsp. Red Pepper Flakes 1 tsp. ground Tumeric 1 Vegetable Bullion cubes 1/2  to 1 cup of  Non Dairy Milk to adjust desired thickness of the soup. 2 Cans Black Beans, rinsed well In a large pot, heat Olive Oil and add in all the fresh vegetables.   Stir to saute for about 15 minutes on medium high heat. Add in all other ingredients except the Black Beans and the Non Dairy Milk.  Reduce the heat to low, cover and simmer for 1 hour. After the potatoes have softened, spoon the soup in batches to a blender or food processor and puree…

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Autumn Kale & White Bean Soup

Autumn Kale & White Bean Soup

Soup warms the soul.  Veggie soups warm my taste buds too!! These days, Kale is available just about everywhere. If you’re not quite sure just what to do with this King of nutrition, here’s a lovely simple, soup for you to try.   It’s perfect for any night of the week and fancy enough for any guest.  Fixes up in a flash and will make just about anyone a true Kale believer.        Enjoy!

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