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Spicy Vegetable, Corn, & Bean Soup
Hi Friends! I hope you’re having a good day and that the week is going by fast for you. Between Christmas and New Years, I always find the week between the two to be a wash. Nothing much happens and even though some people have to get back to work, you’re there in body only. Not in mind. As in, your mind is thinking about Christmas memories and jumping ahead to New Years festivities. Right?
It is cold here. Brrr! So I made some soup. It’s a spinoff and very close relative to my Hearty Vegan Southwestern Sweet & Spicy Soup
But I changed enough to give this soup it’s own name and recipe.
Spicy Vegetable, Corn, & Bean Soup (Vegan & GF) Looks like a lot of ingredients but really just spices, veggies, and beans 1 can of beans or 1 can of prepared vegetarian chili, i.e. Amy’s, Hormel, storebrand canned chili, etc. 1 can corn 1/2 c diced carrots 2 medium or 1 large potatos, diced 1.5 Tbsp Chili Powder, or to taste 1 Tsp Cayenne Powder, or to taste 1 Tbsp Mrs Dash Chipotle Blend (if you don’t have this, increase chili powder amount slightly) 1 Tbsp Cumin 2 Tbsp Salt, or to taste 1/4 c ketchup (optional) 1/4 c sugar (optional or reduce, but it brings out the other flavors I find) Other veggies (frozen, fresh, canned, everything from frozen artichokes to fresh zucchini, whatever you have and want to use up; anything from 1/4 c to 2 c’s worth) 4 c water, adjust to taste and cooking times
Directions Add everything into one pot, all at once , and Stir to Combine.
Bring to a Boil
Cover and reduce heat to medium and cook for an hour, or until potatoes are fork tender. Add more water, if needed, during the hour if water is being cooked off or evaporating.
Pictures of the very easy process
After an hour here are the results: Makes 4 generous bowls. Plus enough leftovers for another 4 bowls or so, depending on bowl sizes and appetites. Note the plastic storage container. I am a big fan of batch cooking when possible!
If you’re a fan of soups and chili, check these out Vegan Crock Pot Chili Hearty Vegan Southwestern Sweet & Spicy Soup Savory Pumpkin, Potato, & Carrot Soup
And I love crackers with soup. How about my Vegan GF Crackers They are seeds-only . Like Mary’s Crackers. But without the high price tag! And you can make them in the oven very easily.
From my post earlier about my massive pile of mail , yes, it was an epic task!
Glad you enjoyed my 4 Things Post and thanks to everyone who played along and shared Your 4 Things . Fun to read and I always love hearing more about you all.
Questions 1. Is it cold where you are? It sure is here! It was raining like crazy yesterday with blowing wind and it was just one of those miserable days where you don’t want to go anywhere. Today it’s sunny but cold.
- Do you make your own soups? I used to be scared to make soup but have found that just throwing whatever veggies I have on hand, water, and some spices, and that’s all you need.
Yes, you can always make it fancier by sauteeing things first, or you can do soups in slow cookers (and the recipes I linked above as well as today’s recipe could be done in a slow cooker, too) but I am a fan of under-an-hour and one-pot recipes!
- New Year’s Eve Plans? I am working. Tell me what’s on your agenda and what you’re wearing.
Have a great evening everyone!
