Spicy Vegetable Soup

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Spicy Vegetable Soup

  • Servings: 10
  • Difficulty: easy
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The following recipe is a fallback soup recipe for when I need to clear out the cupboards and the fridge. It may seem like a lot of ingredients but it's really not, and anything listed can be omitted or substituted. This just happens to be the one that works for me because I try to create recipes around the ingredients I always have onhand.... using up all the leftover bits.


Ingredients

  • 3 Tbsp coconut oil
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1/2 to 1 package Tofurkey, chorizo style (rarely use, so this may be omitted)
  • 1/2 large red, green & yellow bell pepper, diced
  • 1 – 1/2 container vegetable broth
  • 1 tsp Himalayan pink salt
  • 1 tsp black pepper
  • 1 small can lima or green beans, rinsed & drained
  • 1/2 can pinto beans, rinsed & drained
  • 1/2 can black beans, rinsed & drained
  • 1/2 can navy beans, rinsed & drained
  • 1/2 can kidney beans, rinsed & drained
  • 1 cup corn, fresh or frozen
  • 1/2 jar Whole Foods 365 pizza sauce
  • 1 cup medium salsa
  • 1 can diced fire roasted tomatoes with medium green chilies
  • 1 can diced tomatoes, plain
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1 Tbsp chili powder
  • 1 to 2 tsp maple syrup
  • 3 Tbsp Braggs amino acids
  • 1 pkg shredded vegan cheese, mozzerella and pepper jack

Directions

  1. Saute garlic, onions & peppers in coconut oil.
  2. Add Tofurkey and stir to blend.
  3. Add vegetable broth and salt and pepper.
  4. Add all the beans and the pizza sauce.
  5. Flavor with remaining spices to your own personal taste, and finish off by adding maple syrup.
  6. Ladle hot soup into your favorite bowl & top with shredded vegan cheese of your choice.