|Black Bean Butternut Squash Chili from WillCookforFriends.com|
The beauty of soup its is supreme versatility. With just a few ingredients, a little heat and some spices you can transform limp, lifeless vegetables into a rich, hearty dinner. A few cans of beans and some kale morph into a stew that will feed the whole family for a week.
Here is a roundup of some of my favorite soup recipes. What is your favorite soup recipe?
You can make excellent soup with grocery store broth, but Make Your Own Vegetable Stock and you will never look back.
Make this Black Bean Butternut Squash Chili over the weekend for a family dinner or Downton Abbey viewing party. Free Mr. Bates!
Sometimes you just need the simplicity of tomato soup. This gorgeous Vegan Creamy Tomato Soup gets its creamy texture from almond milk.
Six ingredients and 30 minutes to make. There is no excuse not to whip up a pot of Curried Squash Lentil Coconut Soup.
Chickpea Rice Soup with a Little Kale from my vegan chef crush Post Punk Kitchen is the only soup you need to chase the chills (or the flu) away. It’s packed with goodness, vitamins and protein.
One of my all-time favorite dishes, African Spicy Peanut Stew is my go-to when I need something super rich that will stick with me for a few hours. This recipe rocks my world.
180 degrees from the Peanut Stew is this light, gorgeous, raw bright green Spring Pea Soup. The season is still a few months away, but tuck this recipe away for when the buds on the trees peak out from winter’s blanket.
White Bean Tuscan Kale Soup is a mainstay. Make a big pot and freeze in quart-sized bags and reheat whenever you need a quick dinner.
Just because it’s vegan doesn’t mean it can’t be rich and creamy. The potatoes, one of only 5 ingredients, give this Vegan Cream of Broccoli Soup its creamy texture.
This Red Lentil Sweet Potato Stew packs massive flavor and protein into a small bowl.