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I absolutely love soup and they're great for using up any leftover vegetables. The great thing about this soup is that it works perfect with just about any vegetables that you have Let soup gently boil for about 5 minutes, then cover with a lid and reduce heat to low. Let soup simmer gently for about 30 minutes. Next remove the bay leaves and stir in kale.

I instantly thought of making a vegan version of chicken tortilla soup.

The possibilities are endless with this soup. The broth was definitely the star of this soup. The great thing is that I use the same ingredients for the broth and the actual soup. Now for the actual soup ingredients. Then pour your desired amount of soup into a bowl and squeeze a little lime juice into your soup and

I love making soup in the fall especially because it's always an easy way to use up all of my leftover

Nothing screams fall quite like butternut squash soup. Pour the soup into a large pot over low heat add in the remaining stock and stir.

I love making this black bean soup. It's so easy to make and it's full of flavor.

Soup is one of my all time favorite things to make. I love curling up on my couch at night with a big blanket wrapped around me and a huge bowl of soup on My favorite thing about soup is that if you keep a few staple items in your pantry you can always throw All I needed was a few other ingredients to pull off this soup.

This smooth yet hearty and cheesy soup is sure to be a new favorite in your home, It's super easy to Cooking Tips: Make sure your cream cheese is room temperature before stirring it into the soup.

This soup is a quick and an easy way to use up any leftover veggies you may have around.

Their small size means quick cooking time which makes this soup a great option when you need something take a whole lot of effort or ingredients and that's when I whip out my red lentils to make a quick soup I make several variations of this red lentil soup but this one is a favorite. Why I love making this soup A great use of staple items - I always have red lentils, veggie stock, red bell peppers, leeks, extra virgin olive oil and curry powder so making this soup almost never requires

What do you do when your local farmers market (Dekalb Farmers Market in Atlanta) has fresh non-gmo corn for .39? You make corn chowder of course! This recipe is super simple and delicious. Cook Time: 30 Minutes Serves: 4-6 All you need is: 3-4 Ears of Corn with the Corn Removed *or 3 cups of rozen or canned 2 Russet Potatoes Peeled and Diced 1 Leek Chopped 1 Garlic Clove Minced 2 Cups of Vegetable Stock 2 Tbs of Fresh Parsley Chopped 4-6 Tsp of Nutritional Yeast 4 Tbs of Extra Virgin Olive Oil Salt and Pepper to Taste 1 Mini Sweet Red Pepper Sliced (Optional Garnish) Cashew Cream 1 Cup of Cashew Cream (ingredients below) 1 Cup of Raw Cashews (soaked 4-6 hours, rinsed and drained) *TIP if you don’t have time to soak your cashews simple cover them in water and microwave them for about 35-60 seconds to soften. 1 Tsp of Garlic Powder 1 Tsp of Onion Powder 2 Tbs of Nutritional Yeast Juice of 1/2 a Lemon 1/4 Tsp of Salt 1 Cup of Water Preparation: First prepare the cream by combining all ingredients into your blender and blend until smooth and creamy and set aside. Place a large pot over medium heat and add in the oil, leeks, potatoes and garlic. Cook for about 6-7 minutes or until the potatoes are almost fork tender. Next add in the corn and vegetable stock and let simmer covered for and additonal 10-12 minutes stirring occasionally. Next pour in the cashew cream, salt & pepper to taste and nutritional yeast. Lower heat to low and continue cooking for an additonal 4-5 minutes. Next stir in fresh parsley and top with sliced red peppers and serve. That's it. I hope you all enjoy!

If you have been looking for the perfect chili recipe here it is. It’s so full of flavor and texture. The chipotle pepper give it amazing flavor and the sun-dried tomatoes add great texture. Cook Time: 1 Hour Serves: About 4 Ingredients 1/2 a large onion diced 1/2 cup of diced sun dried tomatoes 1/2 a Green Pepper Diced 1 small can of chipotle peppers 1 Can of Dark Kidney Beans (Rinsed and Drained) 1 Can of Pinto Beans (Rinsed and Drained) 1 Can of Fire Roasted Diced Tomatoes (use the liquid) 1 small can of tomato paste 6 Cups of Vegetable Stock 2 Tsp of Chili Powder 1 Tsp of Cumin 3 Tbs of Sugar 1/2 Tsp of Garlic Powder Pinch of Cayenne Pepper or more if you prefer Salt & Pepper to Taste 4 Tbs of Extra virgin olive oil 1 Green Onion Chopped for Garnish Preparation: First place the olive oil into a large pot and place over medium heat. Next add in the onions, green peppers, chipotle peppers, and sun dried tomatoes. Cook for 6-7 minutes or until the onions and peppers become translucent and tender. Add in the can of roasted tomatoes, kidney & pinto beans, tomato paste, vegetable stock and seasonings. Cover with a lid and lower heat to medium low and simmer for 30-40 minutes. Add salt and Pepper to taste and enjoy. I also love to add a little Sriracha sauce into mine but that is just my personal preference. Sun-dried tomatoes Look at those colors!!! I love this brand This is what it looks like before adding the veggie stock. Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.