Round these parts, it’s a perfect day for soup.

This is another recipe from Appetite for Reduction and it’s really, really yummy. Because I like to work against myself, I fattened it up a little by using regular tortilla chips instead of baked and adding a lil’ Daiya to my bowl. I think it would still be good the skinny way but you’ll never hear me turn down an opportunity to sneak in some (vegan) cheese.

Vegan Tortilla Soup
Recipe courtesy of Appetite for Reduction

Ingredients

1 tsp olive oil
1 small yellow onion, sliced thinly
2 jalapenos, seeded and sliced thinly
1 green bell pepper, seeded and chopped into 1/2 in. pieces
4 cloves garlic, minced
1/4 tsp red pepper flakes
1 tsp salt
24 oz whole tomatoes
24 oz vegetable broth
4 oz baked tortilla chips (~2 cups)
1 tbs ground cumin
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn
1/2 cup chopped fresh cilantro
juice from 1 lime

Directions

• Preheat a 4 quart pot over medium-high heat
• Saute the onions, jalapenos and green pepper in the oil until the onions are translucent, about 5 min. use a little nonstick cooking spray or broth, if needed, to keep it from burning
• Add the garlic, red pepper flakes and salt and saute for another minute
• Break up the tomatoes with your fingers and add them to the pot, including the juice
• Fill the tomato can with broth and add it in
• Mix in the cumin
• Crush 2 oz of the chips into crumbs and add to the pot
• Cover and bring to a boil. Once boiling, lower heat to simmer, add the beans, corn and cilantro and simmer for 5 min.
• Add lime juice, ladle soup into bowls
• Crumble remaining chips over the top (sprinkle on some Daiya cheddar if you like!), garnish with cilantro and serve

Yield: Serves 4

This is spicy. No, really. You’ve been warned.

Here’s the good news though: at least in my opinion (and the opinion of those who’ve tried it), this chili is spicy in the best way. There is definitely some intense heat, but that’s followed up by a really, really good flavor. I swear it kind of has three totally different tastes. The initial blast of heat, the rich flavor after that and kind of a sweet aftertaste. Pretty impressive for a soup.

I snatched this recipe from Kathy Patalsky‘s way popular vegan blog, Healthy. Happy. Life. She created it for use in a chili cookoff, which is what I needed it for as well. I made a few small changes to the original recipe and I’ve included some important notes that I would definitely consider if you decide to give this a try – and you should! Who cares if it takes you all night to make it (it will!)? It freezes!

Oh, and in case you’re wondering, this was the only vegan entry in my office chili cookoff and it came in a very close third (out of 8 or 9 ish?). Not too shabby.

Spicy Vegan Chili
Recipe courtesy of Healthy. Happy. Life.

Ingredients

A) Roasted Veggie Tray
1 small poblano pepper, diced (about 1/2 cup)
1 small jalapeno pepper, diced (seeds removed)
1/2 cup cherry tomatoes
1 large carrot, diced
1 small tomato, diced
1/4 cup flat leaf parsley, chopped
1/2 red onion, diced (about 3/4 cups)
1 small green bell pepper, diced
1 tbs apple cider vinegar
1 1/2 tbs olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp chili powder
2 tsp nutritional yeast
1/2 tsp garlic powder
drizzle of agave syrup

B) Veggie/Protein Pot, then Roast
2 tsp cumin
1 1/2 tbs Earth Balance
2-3 tbs molasses
3 cloves fresh garlic, chopped
3/4 cup red onion, diced
2-3 Field Roast Chipotle Sausages, diced
1 1/4 cups celery, chopped
3/4 cups red bell pepper, diced
1/4 cup canned sweet corn, drained
2 tbs olive oil
1-2 canned chipotles in adobo
1-2 tsp adobo sauce from can

C) Tomato Base*
4 cups canned fire-roasted tomatoes
1 tsp salt
2 tbs chili powder (or to taste)
1 chipotle in adobo
dash cayenne
2 tbs agave syrup
1/3 cup tomato paste
2 dark chocolate espresso squares
1 lime, squeezed and zested (about 2 tsp zest)
1 bay leaf (remove after simmering)

D) Beans
1 lbs kidney beans (dried)
1/2 lb pinto beans (dried)
7-15 cups water
8 cups veggie broth
1 tbs sea salt
-reserve 3+ cups of soaking liquid

E) Garnish
Daiya cheddar shreds
Lime cream

*The ratio of tomato base to stuff here is a little on the dry side. Before I froze the leftovers, I made a 1/2 batch of additional base and added it to the remainder. It helped a lot. I think I’d go ahead and do this to start with next time. It’s a matter of taste, I suppose.

Note: I used fresh, organic ingredients wherever possible. Just, FYI.

Directions

• If possible, prepare chili one day ahead of time and reheat in oven or stove to get the best flavor
• Soak beans in the mixture of veg broth and salted water overnight (at least 12 hours) or fast-soak
• Drain beans, reserve 3 cups of soaking liquid
• Prep veggies for your entire recipe (chop, dice, peel, etc.)
• Arrange your roasting veggies (A) on a baking sheet and toss with seasoning ingredients. Roast in oven at 400°F until caramelized (about 30 min)
• Meanwhile, toss all your pot/roast veggies (B) into a large pot over high heat. Bring to a boil and then reduce to simmer. Cover with lid and allow to continue simmering on low for another 20 min. Finally, toss these veggies on a large baking sheet and roast for another 20 min.
• To a large pot, add the roasted veggies (A) and the soaked beans (D). You can also add about 1-2 cups reserved soaking liquid. How much you use depends on how tender your beans are at this point. If they’re still hard, you’ll need more liquid. Simmer this mixture on very low heat, covered.
• Meanwhile, in a sauce pot, add all the tomato base ingredients (C). Bring to a boil and simmer on medium heat, uncovered at least 15 min.
• When the tomato base is reduced a bit, add it to your main chili pot with the veggies and the beans and add in your (B) mixture from the oven
• Stir well, cover and simmer on low for 1+ hours (the longer, the better – mine simmered for ~5 hours)
• Garnish and serve immediately or chill and reheat the next day

Yield: 3.5 quarts

Today seems like a good day for soup.

Admittedly, this is not the most awesome photograph – but I promise the soup is delish! I got this recipe over a year ago from a friend at work that happens to be a pretty stellar cook/baker. I was telling her a tale of woe about a soup I had attempted to make over the weekend (my first ever!) that didn’t really work out. All I recall is that it was broccoli something or other, it tasted vaguely of pond scum and my husband spent the better part of the next several days trying to clear it out of the pipes after I dumped the whole pot down the garbage disposal and clogged the sink.

So, anywho…my friend immediately thought of this recipe for a vegan soup that she thought I might have better luck with. She was gracious enough to whip up a pot and treat the whole office to lunch soon after – at which point I got my first spoonful and fell in love. Not only is this “lick the bowl” yum, it’s also super-duper healthy! Give it a whirl and judge for yourself.

Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
Recipe courtesy of Vegetarian Times

Ingredients

2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1/2 tsp. red pepper flakes
1 medium onion, chopped (1 1/2 cups)
2 medium carrots, sliced (1 cup)
2 ribs celery, chopped (1/2 cup)
1 small zucchini, sliced (1 cup)
1/2 tsp. chopped fresh rosemary
2-3 cups low-sodium vegetable broth*
2 15-oz. cans diced tomatoes
1 15-oz. can small white beans or cannellini beans, rinsed and drained
1/2 cup oil-packed sun-dried tomatoes, drained, plus 2 Tbs. oil from jar
1/2 bunch (6 oz.) Swiss chard, chopped
1/2 tsp. chopped fresh thyme
1 cup torn fresh basil

*The amount of broth you add is your preference. The more, the thinner and vice-versa.

Directions

1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini and rosemary and cook 10 to 15 minutes, or until onions are soft.
2. Add broth, 1 can tomatoes and beans. Scoop 1 cup of the mixture into a food processor or blender and add remaining can of tomatoes, sun-dried tomatoes and sun-dried tomato oil. Puree until smooth. Stir the mixture into the soup and season with salt and pepper, to taste. Simmer 10 minutes.
3. Add Swiss chard and thyme; simmer 5 minutes more or until chard is wilted. Remove from heat and stir in basil.

Notes

The recipe calls for swiss chard, but red, green and swiss are interchangeable. Whatever you can find will do.
The next time I make this, I think I’d add more broth and more beans. Just my two cents.