VEGAN TOMATO VEGGIE BEAN SOUP
This soup is quick and easy! It's something I throw together when I'm running low on fresh produce and ingredients, and I only have a few things on hand. Throw in a few pantry staples and some spices from the cabinet, and voila'! Soup is on the table. My hubby isn't the biggest soup fan, but I LOVE soup. Any time of the year… it doesn't have to be the middle of winter for me to enjoy a good soup or chili. Hand me a spoon and a bowl of something fresh, hearty, healthy, and tasty… I'm happy! Soup out of a can you say? No, no. That's just wrong.
Just start with a good quality veggie stock and you can create your own satisfying soup in a flash! Almost. Prepping and chopping veggies does require a small amount of time, but it's worth it. Try it! Experiment with your own combination of veggies and flavors.
TIP: Another great topping is Roasted Sweet Potato! Just peel and chop a Sweet Potato into bite size pieces, lightly toss in oil and cumin, chili powder, paprika, salt & pepper and bake in the oven at 425 degrees fahrenheit for 30-40 mins, or until fork tender. Then top your soup with a large spoonful! Yum.
I'm Jess, singer/songwriter and plant-based food enthusiast. Savor & Thrive is all about healthy living, particularly healthy food. My music has been getting most of my attention over the last couple of years and cobwebs are beginning to form on this site, but I’ll be freshening up this blog over the next month and hope to post new recipes in early 2018. Thanks for visiting!