Happy Thursday everyone!
When fall and winter comes around, I turn into a complete soup fanatic. So when I stumbled upon Essie Button’s soup video, I knew I had to give it a shot.
One difficult thing about this is that being a relatively new vegetarian, I have to make edits to some recipes, but this soup is already vegetarian friendly, so all the more reason to make it!
If you watch Estee’s video, you can tell that I changed it up a bit. I am a green bean enthusiast, and not a huge fan of sweet potatoes. It’s best if you just use what vegetables you like or have on hand, instead of following the recipe to a tee, which could lead to unhappy soup eaters.
3 bell peppers
a bag of green beans
2 cloves of garlic
Chop these up into your preferred size, drizzle some olive oil and your seasoning of choice, then pop in a 400 degree F oven for about 40 minutes
While that is roasting, you will need to make the base of your soup
2 cans of chopped tomatoes, juice and all
2 cups of vegetable stock
1 can of black eyed beans
1 can of white beans
1 can of black beans
Firstly, make your vegetable stock per their instructions
In a large pot on high heat, put in your canned tomatoes, and canned beans and bring to a boil
Then add your vegetable stock and let simmer until your vegetables are done
Once your vegetables are done, add them to your soup, bring your heat back up to high and leave for about five minutes with the lid on
Plate and enjoy!
What is your favorite soup to make or eat during the colder months?