Search This Blog

Tuesday, November 12, 2019

Vegan Tuscan Style Soup

Hello everyone!! Sorry I've been gone for so long. It was not intentional. I've been really busy preparing for several craft shows I've been in and then in the middle of all that, I somehow managed to get bronchitis, severe pharyngitis and a sinus infection. I was a hot mess. It took me over a month to completely recover from all of that. Anyway, I still have a few more shows that I need to prepare for but wanted to get a video and blog post done. 

You know since I have become vegan, I just can't get enough soup. I love it, especially in the colder months and it's so easy to make. And when you are sick with a nasty sore throat, warm soup is soothing and comforting.

I mostly wanted to try this soup because in the colder months, I have a really hard time getting greens and veggies in. If you live in a cold climate, you will understand. If you don't, you should try it anyway. This soup is so good and tasty it's hard to stop eating it. I'm serious. The first batch was gone in a day between my daughter and myself. ha ha 

Let's get to the recipe shall we. Here is what you will need. 

1 pkg of Beyond Italian sausage
2 carrots diced
1 onion diced
4 medium potatoes diced
1 cup of diced portobello mushrooms
2-3 cloves minced garlic
2 15 ounce cans cannellini beans drained and rinsed
64 ounces of veg broth
1 bunch of Tuscan Lacinato or dinosaur kale chopped
the juice of half a lemon
Adobo seasoning optional but highly recommened.

Cut each sausage link in half the long way then in half again. Then cut into bite size pieces. This step is essential to the taste of the soup. If you cook then cut, there will be less flavor from the sausage. 

Once all of the sausage is cut, cook in a large soup pan over medium heat for 10 - 15 minutes stirring occasionally. 

Add the carrots, onion, potato, mushrooms and garlic and cook another 10 minutes. 

Add the veg broth and beans. Bring to a boil, reduce heat, cover and let simmer until the potatoes and carrots are tender. 

Once the potatoes and carrots are tender, turn the heat off and add the kale, lemon juice and adobo and stir to combine. The heat from the broth is enough to wilt the kale perfectly. 

You can serve with some crusty bread with vegan cheese melted on top. MmmmM.

Please enjoy.



No comments:

Post a Comment