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Marissa Livoti

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Tag Archives: Soups

Sweet Corn Chowder in the bowl

Easy Stovetop Corn Chowder – Quick and Delicious

There’s nothing better than a warm, creamy bowl of corn chowder on a chilly day. This Vegan, Vegetarian, Gluten-Free, Dairy-Free Corn Chowder is packed with hearty vegetables and rich flavors, making it the perfect comfort food. It’s easy to prepare on the stovetop, and I’ve created a step-by-step YouTube video to guide you through the process. Whether you’re looking for a quick weeknight meal or a cozy weekend dish, this chowder will satisfy you.

Fresh sweet corn makes all the difference in this recipe, adding natural sweetness and a crisp texture. If you can get your hands on fresh ears of corn, it’s worth the extra step of cutting the kernels from the cob. However, if fresh corn isn’t available, frozen or canned corn will work just fine in a pinch. Just be sure to drain and rinse canned corn before adding it to the soup to keep the flavors balanced.

Sweet Corn Chowder in the pot

Ingredients You’ll Need

This chowder is loaded with wholesome, simple ingredients that come together beautifully. You’ll need minced garlic and chopped shallots or white onion to create a flavorful base. For the main body of the soup, use fresh sweet corn (or substitute with frozen or canned), chopped sweet peppers, chopped carrots, chopped celery, and peeled and cubed white potatoes. To give it a creamy, rich texture, you’ll add coconut milk and vegetable broth. Season it perfectly with thyme, paprika, and salt.

Sweet Corn Chowder Ingredients

This corn chowder is naturally gluten-free and vegan, making it a great option for various dietary needs. The coconut milk creates a creamy texture without the need for dairy, and the hearty potatoes make the soup filling and satisfying. If you’d like to thicken the chowder even more, try adding your favorite type of rice—it works beautifully to soak up the flavors and give the soup even more body.

Sweet Corn Chowder in the bowl
Sweet Corn Chowder meal prep

To make this recipe, I used some of my favorite kitchen tools, which make cooking so much easier:

Sweet Corn Chowder in the bowl

Creamy Sweet Corn Chowder – Stovetop & Instant Pot

There’s nothing better than a warm, hearty bowl of corn chowder to comfort you on a chilly day. This creamy corn chowder is packed with sweet corn, tender potatoes, and colorful veggies, all simmered in a rich coconut milk broth. The best part? You can make it on the stovetop or in the Instant Pot for a quick and easy meal. It’s cozy, satisfying, and naturally dairy-free—perfect for any time of year!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Course Soup
Servings 8

Ingredients
  

  • 1 tbsp minced garlic
  • 1 cup shallots or white onion chopped
  • 6 ears sweet corn or 16 oz. frozen sweet corn
  • 2 cups sweet peppers chopped
  • 2 cups carrots chopped
  • 2 cups celery chopped
  • 2 lb. white potatoes peeled and cubed
  • 1 15 oz. can organic coconut milk
  • 5 cups vegetable broth
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp salt

Instructions
 

Prep Work

  • Prep the corn – If using fresh corn, clean the ears and remove the kernels. I like to break them in half and chop the kernels in five horizontal strokes.–
  • Make the cream corn – Blend 1 cup of vegetable broth with the kernels from two cobs to create a creamy base. (Shortcut: You can use a can of cream-style corn instead!)
  • Prep the potatoes – Weigh, peel, and chop the potatoes. If you’re not cooking them right away, store them in water to prevent browning.
  • Chop the veggies – Clean and chop the carrots, celery, and peppers.
  • Prep the garlic and shallots – Peel and chop the shallots and garlic.

Stovetop Instructions

  • Sauté the aromatics – In a large pot, heat ¼ cup of water over medium heat. Add the garlic and shallots and sauté until the shallots are translucent (about 3–4 minutes).
  • Cook the vegetables – Add the chopped carrots, peppers, and celery. Cook for 8–10 minutes, stirring occasionally.
  • Add seasonings – Stir in the thyme, paprika, and salt. Let the flavors develop for 1–2 minutes.
  • Simmer the chowder – Add the coconut milk, vegetable broth, cream corn mixture, and potatoes. Bring to a boil, then reduce heat and simmer on low for 1 hour, stirring occasionally.
  • Serve and enjoy – Ladle into bowls and garnish with fresh herbs or a sprinkle of paprika.

Instant Pot Instructions

  • Sauté the aromatics – Turn on the Instant Pot to "Sauté" mode. Add ¼ cup of water, garlic, and shallots. Cook until the shallots are translucent (about 3–4 minutes).
  • Add the vegetables and seasonings – Stir in the carrots, peppers, and celery. Sauté for another 5 minutes, then add the thyme, paprika, and salt.
  • Pressure cook – Add the coconut milk, vegetable broth, cream corn mixture, and potatoes. Close the lid, set the valve to "Sealing," and cook on High Pressure for 10 minutes.
  • Natural release – Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
  • Serve and enjoy – Stir well and serve hot.

Notes

Thicken it up – If you want a thicker chowder, mash some of the potatoes with a fork or use an immersion blender.
Make it spicy – Add a pinch of cayenne or red pepper flakes for some heat.
Add protein – Toss in cooked chickpeas or white beans for extra protein.

I hope you give this Vegan Gluten-Free Corn Chowder a try! It’s creamy, hearty, and full of flavor—perfect for any season. Let me know what you think in the comments, and don’t forget to check out the YouTube video for step-by-step instructions. Happy cooking!

Vegan Gluten-Free Broccoli Cheese Soup: Cozy & Creamy

Nothing says comfort quite like a warm bowl of broccoli cheese soup—especially when it’s plant-based, gluten-free, and packed with healthy veggies! This Vegan Broccoli Cheese Soup is rich, creamy, and easy to make, with simple ingredients and minimal prep. Whether you’re using an Instant Pot or cooking on the stovetop, this recipe brings a dairy-free version of a classic favorite right into your kitchen. Below, I’ll walk you through both methods, so you can enjoy this cozy soup however you like!

One of the key ingredients that gives this soup its signature “cheesy” flavor is nutritional yeast. Nutritional yeast is a pantry staple for vegan cooking because of its nutty, savory taste that mimics cheese, all while being packed with B vitamins. In this recipe, it blends beautifully with potatoes and cashew milk to create a smooth, cheesy broth that’s both rich and satisfying. The result is a creamy, comforting soup without any dairy or gluten—perfect for those with dietary restrictions or simply looking to eat more plant-based meals.

You’ll also love how versatile this recipe is! Fresh broccoli is ideal, but if you’re short on time, feel free to use a frozen steamer bag of broccoli instead. You can steam it in the microwave according to package instructions and add it directly to the soup, saving you the hassle of chopping and cooking fresh broccoli. Alternatively, you can steam frozen or fresh broccoli on the stovetop if you prefer. Both methods work perfectly and make this recipe adaptable to whatever you have on hand.

For this recipe, I use a few kitchen tools that make cooking and prepping a breeze. My Instant Pot here is essential for quick and hands-off cooking, while my Pyrex measuring cup bundle here helps me keep portions accurate and ready to go. I also store extra soup in these 16 oz. pint containers here for easy fridge storage. For the broth, I dissolve vegetable cubes using an electric kettle here, which saves time. The vegetable broth cubes here add a rich, savory base, and my measuring cup set here keeps everything organized. And for chopping, I rely on my Ninja BN601 Food Processor here and the WÜSTHOF Gourmet Knife Set here for precise cuts. These are all Amazon Affiliate links, which means I earn a small commission if you use them, at no additional cost to you!

Vegan Dairy-Free Broccoli Cheese Soup

Warm up with this creamy, plant-based, and gluten-free Broccoli Cheese Soup! Easy to make in the Instant Pot or on the stovetop, it’s the perfect comfort food for any day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 5

Equipment

  • 1 Instant Pot
  • 1 Blender

Ingredients
  

  • 1 cup white onion diced
  • 2 cups carrots diced
  • 1 cup celery diced
  • 2 cups white potatoes peeled and diced
  • 1 tbsp minced garlic
  • 3 cups steamed broccoli chopped
  • 3 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1 cup cashew milk

Instructions
 

Prep Veggies

  • Clean and dice the onion, carrots, celery, and potatoes.
  • Steam and chop the broccoli.
  • Press or mince the garlic.

Instant Pot Method

  • Sauté: Turn the Instant Pot to sauté mode. Add a splash of water, then add onions and garlic. Sauté for about 5 minutes until softened.
  • Add diced carrots and celery, and cook for an additional 5 minutes.
  • Season: Stir in thyme, paprika, and salt.
  • Cook: Turn off sauté mode. Add vegetable broth, nutritional yeast, potatoes, and cashew milk. Secure the lid, select manual mode, and cook on high pressure for 5 minutes. Allow a 15-minute natural release.
  • Blend: Release any remaining pressure and open the lid. Stir in cold cashew milk and allow the soup to cool for 5 minutes. Use an immersion blender or transfer the mixture to a regular blender in batches to blend until smooth.
  • Final Step: Return the soup to the pot, add chopped broccoli, secure the lid, and cook on high pressure for 1 minute. Perform a quick release.
  • Serve: Open the lid, give it a stir, and serve warm. Enjoy!

Stovetop Method

  • Sauté: In a large pot over medium heat, add a splash of water, diced onion, and garlic. Sauté for 5 minutes until the onion is soft.
  • Add carrots and celery, cooking for an additional 5 minutes until softened.
  • Season: Stir in thyme, paprika, and salt.
  • Cook: Add vegetable broth, nutritional yeast, diced potatoes, and cashew milk. Bring to a simmer, reduce heat to low, and cover. Let cook for about 20 minutes, or until potatoes are tender.
  • Blend: Remove from heat and allow the soup to cool slightly. Use an immersion blender or transfer in batches to a regular blender and blend until smooth.
  • Final Step: Return the blended soup to the pot, add chopped broccoli, and cook over medium-low heat for an additional 5-7 minutes until the broccoli is tender.
  • Serve: Serve warm and enjoy your delicious, dairy-free broccoli cheese soup!
Keyword broccoli, soup

I hope you give this Vegan Broccoli Cheese Soup a try—it’s truly a cozy, satisfying meal that everyone can enjoy. Let me know if you make it by leaving a comment below, and share your favorite ways to enjoy this recipe. Thanks for stopping by, and happy cooking!

What I Ate in Davis, West Virginia on a Gluten-Free, Vegan Diet During a Half Marathon Weekend

Last weekend, I ran a half marathon in Davis, West Virginia, and let me tell you, it was an adventure both on the trail and in the kitchen! While I was excited about the race, I quickly realized that finding local gluten-free, vegan food in such a remote area would be nearly impossible. We were staying in a small hotel with no kitchen, so I had to be prepared with all my meals. Here’s a rundown of what I ate and how I managed to stay fueled and energized for the big race.

On the Road – Harrisburg, PA Pit Stop

Before we even made it to West Virginia, we took a break in Harrisburg, Pennsylvania. Luckily, we found a Red Robin on the way. If you follow a gluten-free, vegan diet, you probably already know how tricky it can be to eat out, but Red Robin is a great option. I ordered their veggie burger with a gluten-free bun, and topped it with pickles, lettuce, tomato, and ketchup. The best part? Their endless fries, which are also vegan and gluten-free! This was the perfect road trip meal to keep me satisfied until we arrived at our hotel.

Breakfast – Tofu Scramble with Gluten-Free Wraps

Once we arrived in Davis, I knew I had to stick to my pre-planned meals since there were no local restaurants catering to my dietary needs. For breakfast, I made a tofu scramble ahead of time and brought gluten-free wraps with me. The scramble was packed with fresh vegetables like peppers and kale to keep things nutritious and flavorful. I quickly heated the wraps in a microwave, stuffed them with the tofu scramble, and had a delicious, filling breakfast each morning. This meal was packed with protein and fiber, which helped me stay energized throughout the day, especially before the race. You can find the full tofu scramble recipe on my blog for all the details!

Lunch – 7 Bean Burgers

Lunch was all about convenience, and I found a fantastic option in the 7 bean burger mix by Augason Farms. It’s a dehydrated mix that only requires water. After adding water and allowing it to hydrate, I cooked the burgers in a nonstick pan until they were crispy and browned on both sides. These bean burgers were perfect for a quick, hearty lunch in the hotel, and they packed a ton of flavor. The best part? You can make these at home, too! Check out my blog for step-by-step instructions.

Dinner – 4-Ingredient Taco Mix

For dinner, I kept things super simple but incredibly tasty. I made a 4-ingredient taco mix using black beans, corn, diced tomatoes, and a taco seasoning packet. This versatile mix can be used in a gluten-free wrap, like a taco, or eaten on its own as a bowl, similar to chili. Either way, it was a delicious, warming dinner after a long day. Plus, it was easy to store in the mini-fridge in our hotel room.

Snack – Fresh Mango

Lastly, for a sweet and refreshing snack, I cut up two ripe mangos before the trip. Mangos are a great portable option, and they were the perfect snack to satisfy my sweet tooth after meals or during breaks between race prep.

Staying Fueled While Traveling

While Davis, West Virginia didn’t have many local food options that fit my gluten-free, vegan diet, I was able to stay on track by planning ahead and preparing all of my meals. It’s not always easy to find plant-based and gluten-free food in remote areas, but with a little prep work, you can still enjoy delicious, nutritious meals no matter where your travels take you. If you want to recreate any of these meals, check out my blog for all the recipes!

Let me know in the comments if you’ve ever been in a similar situation, and how you managed your diet while traveling. Happy eating and running!

Instant Pot Vegan Split Pea Soup

Welcome, foodies and health enthusiasts alike, to our culinary adventure today! We’re about to embark on a journey to discover the heartwarming delight of our Instant Pot Vegan Split Pea Soup. Not only is this recipe bursting with flavor and simplicity, but it also offers a plethora of health benefits thanks to the star ingredient – peas. So, let’s dive right in and explore the magic of this comforting dish.

The Health Benefits of Peas: Before we delve into the recipe, let’s take a moment to appreciate the nutritional powerhouse that is peas. These humble legumes are packed with goodness, making them a valuable addition to any diet:

  1. Rich in Fiber: Peas are an excellent source of dietary fiber, promoting digestive health and aiding in weight management by keeping you feeling full and satisfied.
  2. High in Protein: Despite their small size, peas boast a surprising amount of protein, making them an ideal choice for vegetarians and vegans looking to meet their protein needs.
  3. Loaded with Vitamins and Minerals: Peas are brimming with essential nutrients such as vitamin K, vitamin C, manganese, and folate, all of which play crucial roles in maintaining overall health and well-being.
  4. Heart-Healthy: The high fiber and low-fat content of peas contribute to heart health by helping to lower cholesterol levels and reduce the risk of heart disease.
  5. Antioxidant Properties: Peas are packed with antioxidants like flavonoids and carotenoids, which help combat oxidative stress and inflammation in the body, thereby reducing the risk of chronic diseases.

Instant Pot Vegan Split Pea Soup: A Hearty Delight

Craving a warm, hearty soup that's both nutritious and easy to make? Look no further than our Instant Pot Vegan Split Pea Soup recipe!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Course Soups
Servings 8

Equipment

  • 1 Instant Pot

Ingredients
  

  • 4 shallots
  • 2 tbsp minced garlic
  • 1.5 lbs. russet potatoes chopped
  • 2 cups carrots chopped
  • 2 cups celery
  • 4 cups frozen peas
  • 1 lb. split peas rinsed
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • 1/4 cup water

Instructions
 

  • Preparation: Before we get cooking, let's prep our ingredients to streamline the process: Chop celery, shallots, potatoes, and carrots. Rinse the split peas in a colander bowl.
  • Saute: In your Instant Pot, saute water, shallots, and garlic until fragrant. Then, add in the carrots, celery, and frozen peas. Season with oregano, thyme, and paprika, allowing the flavors to meld together beautifully.
  • Pressure Cooking: Once the veggies are tender and aromatic, it's time to add the remaining ingredients. Hit cancel on the Instant Pot. Pour in the vegetable broth, followed by the split peas and potatoes. Ensure the broth reaches the max line for optimal consistency. Don't forget to tuck in the bay leaf for that extra depth of flavor!
  • Cook: Lock the Instant Pot lid in place and set it to pressure cook for 10 minutes. After the cooking cycle is complete, allow for a natural release for an additional 10 minutes to let the flavors intensify.
  • Finishing Touches: Carefully remove the bay leaf from the soup and discard it. Now, it's time to ladle this wholesome creation into pint cups, ready to be enjoyed or stored for later. This recipe yields 8 satisfying servings, plus a little extra for sampling!
Keyword Split peas

And there you have it – our Instant Pot Vegan Split Pea Soup, a wholesome and nourishing dish that’s as good for your taste buds as it is for your body. So why not treat yourself to a bowl of this hearty goodness today? Your taste buds and your health will thank you for it!

Remember, eating well doesn’t have to be complicated. With simple, nutritious recipes like this one, you can enjoy delicious meals that fuel your body and soul. So go ahead, give it a try, and let the magic of peas elevate your culinary experience to new heights. Cheers to good food and good health!

Simplify Your Week with Vegan Gluten-Free Weekly Meal Prep – Episode 2

Are you constantly scrambling for meal ideas during the hectic workweek? Do you find it challenging to balance healthy eating with a busy schedule? If so, you’re not alone. Many of us struggle to find the time and energy to cook nutritious meals every day. But what if I told you there’s a simple solution that can save you time and stress while still prioritizing your health and well-being?

Welcome to Episode 2 of Vegan Gluten-Free Weekly Meal Prep! In this video, I’m excited to share my weekly ritual of preparing delicious vegan and gluten-free meals every Sunday. Join me as I walk you through my process, from selecting recipes to portioning out meals for the week ahead.

Let’s dive right in! Meal prep is a game-changer for busy individuals and families alike. By dedicating just a few hours on the weekend to preparing meals in advance, you can enjoy stress-free eating throughout the week.

Hearty and Healthy: Vegan Kale White Bean Soup

Soup First up on the menu is a hearty Kale and White Bean Soup. Packed with flavor and nutrients, this soup is the perfect way to kick off your week. Simply follow the recipe on my website, and feel free to customize it with your favorite spices and toppings.

Delicious Chickpea Salad Sandwiches

For a quick and easy lunch option, try my Chickpea Salad Sandwiches. Made with plant-based protein and gluten-free ciabatta buns, this sandwich is both delicious and satisfying. Feel free to add your favorite toppings and condiments for extra flavor.

Vegan Black Bean Chili with Jasmine Rice

For a quick and easy dinner option, try my Black Bean Chili. Made with black bean protein and jasmine rice both delicious and satisfying.

Portion and enjoy Once you’ve prepared all your meals, it’s time to portion them out into individual containers for easy grab-and-go access. I recommend using 16 oz. pint containers to keep your meals fresh and organized throughout the week.

  • Invest in quality kitchen equipment, such as an Instant Pot and Pyrex bundle, to streamline the cooking process.
  • Stock up on essential supplies, like vegetable broth cubes and measuring cups, to ensure you have everything you need on hand.

Equipment & Supplies:

These Amazon Affiliate links incur no additional cost when clicked, and they help support content creators like myself.

Ready to simplify your week with vegan gluten-free meal prep? Give these recipes a try and enjoy delicious, stress-free eating all week long. Happy cooking!

Simplify Your Week with Vegan Gluten-Free Weekly Meal Prep – Episode 1

Are you constantly scrambling for meal ideas during the hectic workweek? Do you find it challenging to balance healthy eating with a busy schedule? If so, you’re not alone. Many of us struggle to find the time and energy to cook nutritious meals every day. But what if I told you there’s a simple solution that can save you time and stress while still prioritizing your health and well-being?

Welcome to Episode 1 of Vegan Gluten-Free Weekly Meal Prep! In this video, I’m excited to share my weekly ritual of preparing delicious vegan and gluten-free meals every Sunday. Join me as I walk you through my process, from selecting recipes to portioning out meals for the week ahead.

Let’s dive right in! Meal prep is a game-changer for busy individuals and families alike. By dedicating just a few hours on the weekend to preparing meals in advance, you can enjoy stress-free eating throughout the week.

Sweet Potato Black Bean Soup Recipe

Soup First up on the menu is a hearty Sweet Potato Black Bean Soup. Packed with flavor and nutrients, this soup is the perfect way to kick off your week. Simply follow the recipe on my website, and feel free to customize it with your favorite spices and toppings.

Impossible Meat Unstuffed Peppers Stew Recipe

For a quick and easy lunch option, try my Impossible Meat Unstuffed Peppers stew. Made with plant-based protein and rice both delicious and satisfying. Feel free to add your favorite toppings and condiments for extra flavor.

Lentil Sloppy Joes Sandwiches Recipe

Next, we have a comforting Lentil Sloppy Joes sandwich. This vegan twist on a classic favorite is sure to satisfy even the pickiest eaters in your family. With just a few simple ingredients, you can create a hearty and nutritious meal that will keep you fueled for hours

Portion and enjoy Once you’ve prepared all your meals, it’s time to portion them out into individual containers for easy grab-and-go access. I recommend using 16 oz. pint containers to keep your meals fresh and organized throughout the week.

  • Invest in quality kitchen equipment, such as an Instant Pot and Pyrex bundle, to streamline the cooking process.
  • Stock up on essential supplies, like vegetable broth cubes and measuring cups, to ensure you have everything you need on hand.

Equipment & Supplies:

These Amazon Affiliate links incur no additional cost when clicked, and they help support content creators like myself.

Ready to simplify your week with vegan gluten-free meal prep? Give these recipes a try and enjoy delicious, stress-free eating all week long. Happy cooking!

Hearty and Healthy: Vegan Kale White Bean Soup

At the heart of this soup lies two nutritional powerhouses: kale and cannellini beans. Kale, often hailed as a superfood, is rich in vitamins K, A, and C, along with antioxidants and fiber. Its robust flavor and hearty texture add depth to the soup, while also providing a boost of essential nutrients. Cannellini beans, the creamy stars of the dish, are a fantastic source of plant-based protein, fiber, and various minerals. When combined with kale, they create a dynamic duo that not only satisfies hunger but also nourishes the body from within.

What truly elevates this soup is the velvety texture imparted by the creamy beans. As they simmer gently in the pot, they release their starches, thickening the broth and lending a luxurious creaminess to each spoonful. This natural creaminess not only adds body to the soup but also enhances its flavor profile, creating a satisfying and indulgent experience without the need for dairy or heavy cream.

Equipment & Supplies

For the preparation of this Vegan Kale White Bean Soup, a selection of essential equipment and supplies was instrumental in ensuring a seamless cooking process. The Instant Pot, a versatile kitchen appliance renowned for its efficiency, played a central role in pressure-cooking the soup to perfection, effortlessly melding the flavors of the ingredients. Alongside it, the Pyrex bundle, featuring various sizes of durable glass containers, facilitated easy storage, measuring, and organization of chopped vegetables. The Electric Kettle expedited the boiling of water for reconstituting vegetable broth cubes, providing a quick and convenient solution for broth. Utilizing the Measuring Cup Set ensured precise portioning of ingredients, maintaining the balance of flavors in the soup. Finally, the 16 oz. pint containers proved invaluable for storing individual servings of the soup, offering convenience and portability for enjoying this wholesome dish throughout the week. Each of these tools contributed to a streamlined cooking experience, resulting in a delicious and nutritious soup that’s ready to enjoy anytime.

Here are two ways to make the soup, either using the Instant Pot or on the stove top.

Instant Pot Vegan Kale White Bean Soup

At the heart of this soup lies two nutritional powerhouses: kale and cannellini beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Soup
Servings 7

Equipment

  • 1 Instant Pot

Ingredients
  

  • 2 15 oz. cannellini beans can
  • 7 cups fresh chopped kale
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 cup diced shallots
  • 2 tbsp minced garlic
  • 8 1/2 cups vegetable broth
  • 1 tsp thyme
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 cup fresh parsley optional

Instructions
 

  • Prep Work: Start by gathering and measuring all your ingredients. This ensures a smooth cooking process.
  • Sauté Aromatics: Set your Instant Pot to Saute mode. Add diced shallots and minced garlic along with ½ cup of vegetable broth. Sauté for about 2 minutes until they turn fragrant and translucent.
  • Add Carrots, Celery, and Spices: Incorporate the carrots and celery into the pot and cook for an additional 2 minutes. Sprinkle in the thyme and black pepper, infusing the pot with warm, aromatic flavors.
  • Combine Remaining Ingredients: Switch off the Saute mode. Now, add in the remaining ingredients: vegetable broth, cannellini beans, kale, and bay leaf.
  • Pressure Cook: Secure the lid on your Instant Pot. Select the manual mode and set the cooking time to 5 minutes at high pressure. Once the cooking cycle completes, allow a natural pressure release for 10 minutes. Then, carefully release the remaining pressure.
  • Serve or Store: With the pressure released, open the lid and let the soup cool for about 5 minutes. Now, you have two options: Serve immediately, indulging in the comforting warmth.
Keyword Kale, White Bean

Stove Top Vegan Kale White Bean Soup

At the heart of this soup lies two nutritional powerhouses: kale and cannellini beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Soup
Servings 7

Equipment

  • 1 Dutch Oven

Ingredients
  

  • 2 15 oz. cannellini beans can
  • 7 cups fresh chopped kale
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 cup diced shallots
  • 8 1/2 cups vegetable broth
  • 1 tsp thyme
  • 2 tbsp minced garlic
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 cup fresh parsley optional

Instructions
 

  • Prep Work: Gather and measure all your ingredients for easy access during cooking.
  • Sauté Aromatics: In a large soup pot or Dutch oven, heat a 1/2 cup vegetable broth over medium heat. Add diced shallots and minced garlic, sautéing until fragrant and translucent, about 2 minutes.
  • Add Carrots, Celery, and Spices: Stir in diced carrots and celery, cooking for an additional 2 minutes. Sprinkle in thyme and black pepper, stirring to incorporate the spices.
  • Combine Remaining Ingredients: Reduce heat to medium-low. Add vegetable broth, cannellini beans, chopped kale, and bay leaf to the pot. Stir well to combine all ingredients.
  • Simmer: Cover the pot and let the soup simmer gently for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
  • Serve: Once the soup is ready, remove the bay leaf. Ladle the hot soup into bowls. If desired, garnish with fresh parsley before serving.

Whether enjoyed fresh off the stove or Instant pot savored as leftovers throughout the week, our Vegan Kale White Bean Soup is a testament to the beauty of plant-based cooking. With each spoonful, you’ll find comfort, nourishment, and a reminder that good food doesn’t have to be complicated to be utterly delicious. So grab a bowl, cozy up, and let this soup warm both your body and your soul.

Vegan Gluten Free Sweet Potato Black Bean Soup

Today, we’re delving into the world of cozy soups with a vibrant twist. Our star dish? Sweet Potato Black Bean Soup, crafted to perfection in the Instant Pot. This recipe promises a delightful fusion of sweet and savory flavors, making it an instant favorite for your weekly meal rotation.

Favorite Meal Prep Equipment & Supplies

Instant Pot: When it comes to meal preparation methods, although I have a personal preference for using the Instant Pot, all recipes shared are suitable for stove-top cooking as well. When I opt for stove-top preparation, I typically utilize a 6.4 cups Dutch oven for soups. Both methods will have printable recipes available below to cater to different preferences.

Pyrex bundle: Before starting the cooking process, it’s recommended to gather and portion out all necessary ingredients, ideally completing some preparatory steps the night before to streamline the process. Using Pyrex containers not only makes storage easier but also doubles as a way to measure ingredients, reducing the need for repeated use of measuring cups. Furthermore, making sure the dishwasher is empty before starting helps speed up the cleanup after cooking.

Vegetable broth: In an effort to optimize cost-effectiveness, I have found purchasing vegetable broth cubes in bulk from online retailers such as Amazon to be a prudent alternative to carton-packaged broth. These cubes can be easily dissolved using an electric kettle and measuring cup set, providing a convenient solution for meal preparation. This equals $0.20 a cup.

16 oz. pint containers: For meal portioning, I suggest using 16 oz plastic pint containers, which provide an appropriate serving size without encouraging overconsumption. These containers, conveniently sold in packs of 50 on Amazon, are dishwasher-safe and freezer-compatible, providing versatile storage options.

This Instant Pot Sweet Potato Black Bean Soup is a testament to the magic of simple, wholesome ingredients coming together to create something truly spectacular. From its velvety texture to its rich flavor profile, every spoonful is a reminder of the joys of homemade cooking. So, fire up your Instant Pot and treat yourself to a bowl of comfort today!

Here are two ways to make the soup, either using the Instant Pot or on the stove top.

Sweet Potato Black Bean Soup: Instant Pot

Today, we're delving into the world of cozy soups with a vibrant twist. Our star dish? Sweet Potato Black Bean Soup, crafted to perfection in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Soup
Servings 5 pints

Equipment

  • 1 Instant Pot

Ingredients
  

  • 2 cups frozen corn 15 oz. can
  • 6 cups vegetable broth
  • 2 cups black beans 15 oz. can
  • 4 cloves garlic, minced
  • 1 cup white onion 1/2 medium onion
  • 4 cups peeled and chopped sweet potatoes 3 medium sweet potatoes
  • 2 teaspoons ground cumin
  • 1/4 teaspoon black pepper

Instructions
 

  • Prep Work: Start by gathering and measuring all your ingredients. This ensures a smooth cooking process.
  • Sauté Aromatics: Set your Instant Pot to Saute mode. Add diced onions and minced garlic along with ½ cup of vegetable broth. Sauté for about 2 minutes until they turn fragrant and translucent.
  • Add Corn and Spices: Incorporate the frozen corn (or canned corn) into the pot and cook for an additional 2 minutes. Sprinkle in the ground cumin and black pepper, infusing the dish with warm, aromatic flavors.
  • Combine Remaining Ingredients: Switch off the Saute mode. Now, add in the remaining ingredients: vegetable broth, black beans, and chopped sweet potatoes.
  • Pressure Cook: Secure the lid on your Instant Pot. Select the manual mode and set the cooking time to 5 minutes at high pressure. Once the cooking cycle completes, allow a natural pressure release for 10 minutes. Then, carefully release the remaining pressure.
  • Serve or Store: With the pressure released, open the lid and let the soup cool for about 5 minutes. Now, you have two options: Serve immediately, indulging in the comforting warmth and rich flavors. Or, if you're planning ahead, divide the soup into 5 pint-sized containers for convenient storage throughout the week.

Notes

Whether enjoyed fresh or saved for later, this Sweet Potato Black Bean Soup is sure to delight your taste buds with its wholesome goodness. This soup would be great with fresh kale or sweet potato pasta.
Keyword Black Beans, Sweet potato

Sweet Potato Black Bean Soup: Stovetop

Welcome to our dynamic recipe blog! Today, we're bringing you the beloved Sweet Potato Black Bean Soup, but with a twist—it's all about the stovetop cooking method!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Soup
Servings 5 pints

Equipment

  • 1 Stove
  • 1 Soup Pot

Ingredients
  

  • 2 cups frozen corn 15 oz. can
  • 6 cups vegetable broth
  • 2 cups black beans 15 oz. can
  • 4 cloves garlic, minced
  • 1 cup diced white onion 1/2 medium onion
  • 4 cups sweet potatoes, peeled and chopped 3 medium sweet potatoes
  • 2 teaspoons ground cumin
  • 1/4 teaspoon black pepper

Instructions
 

  • Prep Work: Begin by preparing all your ingredients. Chop the sweet potatoes, dice the onion, mince the garlic, and measure out the spices.
  • Sauté Aromatics: Heat a large pot over medium heat. Add a splash of vegetable broth, then add the diced onions and minced garlic. Sauté for about 2 minutes until they become fragrant and translucent.
  • Add Corn and Spices: Stir in the frozen corn (or canned corn) and cook for an additional 2 minutes, allowing the flavors to meld together. Sprinkle in the ground cumin and black pepper, stirring well to evenly distribute the spices.
  • Incorporate Remaining Ingredients: Now, add the vegetable broth, black beans, and chopped sweet potatoes to the pot. Give everything a good stir to combine.
  • Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the sweet potatoes are tender.
  • Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as fresh kale or sweet potato pasta. If you're planning ahead, divide the soup into 5 pint-sized containers for convenient storage throughout the week.

Notes

Whether enjoyed fresh or saved for later, this Sweet Potato Black Bean Soup is sure to delight your taste buds with its wholesome goodness. This soup would be great with fresh kale or sweet potato pasta.
Keyword Black Beans, Sweet potato

Prep Soups Fast with Veggie Freezer Packs

Today, we’re sharing a genius trick for speeding up soup prep: Veggie Freezer Packs. Carrots, onions, and celery form the essential trio of ingredients, a fundamental base found in the majority of soup recipes. Say goodbye to last-minute chopping and hello to two pots’ worth of conveniently prepared ingredients. Let’s dive into the details of creating these handy packs!

Learn how to prepare Veggie Freezer Packs that will revolutionize your meal prep routine.  Whether you’re a busy parent or just looking to save time in the kitchen, these packs are a game-changer. Stock up and buy the carrots, onions, and celery when on sale to save money. In this video, we guide you through the step-by-step process of creating these convenient freezer packs. The trifecta of soup ingredients—carrots, onions, and celery—becomes your secret weapon for whipping up delicious soups without the fuss.

✅ No more last-minute chopping!

✅ Save time on busy weekdays!

✅ Enjoy homemade soups with ease!

These Veggie Freezer Packs are not only a time-saver but also a budget-friendly solution to elevate your soup game. Say goodbye to kitchen stress and hello to effortless meals!  If you found this video helpful, give it a thumbs up, and don’t forget to subscribe for more kitchen tips and hacks. Share this video with your fellow food enthusiasts who love the idea of making mealtime a breeze. Let us know in the comments if you try this hack or if you have any other time-saving kitchen tricks you’d like to share. Happy cooking!

Prep Soups Fast with Veggie Freezer Packs

Today, we're sharing a genius trick for speeding up soup prep: Veggie Freezer Packs. Carrots, onions, and celery form the essential trio of ingredients, a fundamental base found in the majority of soup recipes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Soups
Servings 2 packs

Ingredients
  

  • 1 1 lb. Bag of Baby Carrots
  • 1 stalk Celery
  • 2 medium White Onions
  • 2 gallon Freezer Bags
  • 2 pint Freezer Bags

Instructions
 

  • Prep Your Workspace: Before we start chopping, clear your workspace. Make sure you have a clean cutting board, a sharp knife, and a food processor if you have one.
  • Chop, Chop, Chop: Begin by cleaning and chopping all your veggies. For a time-efficient solution, use a food processor to finely chop the onions. I like to chop the celery first because it is easier to clean when chopped. I also like to cut the baby carrots in groups of four in four pieces. This allows me to cut the whole bag faster.
  • Separate the Onions: Onions have a strong flavor, and it's best to keep them separate to maintain their individual taste and typically go in the soup first. Place the finely chopped onions into a pint-size freezer bag. Then put half the carrots and celery in the freezer bags. Lastly, place the pint size bags of onions in gallon freezer bags.
  • Assemble Your Packs: Seal the bags tightly, ensuring no air is trapped inside. If you have a vacuum sealer, this is the perfect time to put it to use. Label each bag with the contents and the date of preparation.
  • Freeze for Future Comfort: Pop these Veggie Freezer Packs into the freezer, and you're done! These packs will stay fresh for up to two months, providing you with a hassle-free solution for quick and delicious homemade soups.

Notes

For speedy use, run them under warm water to remove the plastic bag. Then defrost in the pot.

Congratulations! You’ve just created your own kitchen shortcut that will save you time and effort on those busy days. The next time you crave a comforting bowl of soup, simply grab one of these Veggie Freezer Packs, and you’ll be on your way to a hearty meal in no time. Happy cooking!