Now that Thanksgiving has just passed, I think it’s safe to say we all could use a break from heavy foods. Soup is the perfect in between meal for you whenever you want to kick back and relax with a hearty meal for you and your family on those cold winter nights.
I got tired of eating Thanksgiving leftovers {no I didn’t I just ran out of my favorite dishes that were leftovers}, so I decided I want to make a soup. Only I was unsure as to what kind of soup. It had to be a chowder and I had certain vegetables that were remaining from preparing dinner at my home on thanksgiving. I’m happy to say it would come together pretty deliciously!
In a large pot add in your oil, shallot, carrots and green onions. Cook for about 6 minutes. Stir to combine and keep from sticking to the pan.
Next, add in the orange bell pepper and minced garlic. Cook about 3 minutes until the garlic becomes fragrant. After that add in the garlic powder, dried thyme, onion powder, fresh sage leaves and fresh ground black pepper. Cook an extra minute or two.
Then, add in tomato paste or sauce along with potatoes and cook an additional 3 minutes.
Once you let the mixture marry the flavors you can add in the 7 cups of vegetable stock with 1 can coconut milk.
Add in drained and rinsed cannelini beans and chopped kale, then mix and cook another 30 minutes.
While the kale simmers in the chowder, add your BeefLess Beef to a hot skillet. Season to your liking {I used garlic powder, paprika, cumin and black pepper}. Cook about 6 minutes. Remove the beef from heat. Transfer the BeefLess Beef to the chowder and mix.
Season with sea salt to taste {I used about 1 1/2-2 tsp}.
Serve with homemade croutons and red pepper flakes if desired.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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- 1 tablespoon Extra Virgin Olive Oil
- 1 large Shallot minced
- 4 medium Carrots diced
- 4 Green Onions chopped
- ½ Red/Yellow/Orange Bell Peppers diced
- 2 tablespoons Garlic minced
- 1 tablespoon Garlic Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Onion Powder
- ¾ teaspoon Fresh Sage
- ¼ teaspoon Ground Black Pepper
- 2 tablespoons Tomato Paste
- 1½ pounds Potatoes cut into ½” pieces
- 7 cups Vegetable Stock
- 1 can Coconut Milk
- 1 can Cannellini Beans drained & rinsed
- 3 cups Kale chopped
- 6 ounces BeefLess Beef seasoned
- ½ teaspoon Sea Salt to taste {I used 1.5-2tsp}
- ½ teaspoon Red Pepper Flakes {optional}
Ingredients
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- In a large pot add in your oil, shallot, carrots and green onions. Cook for about 6 minutes. Stir to combine and keep from sticking to the pan.
- Next, add in the orange bell pepper and minced garlic. Cook about 3 minutes until the garlic becomes fragrant.
- After that add in the garlic powder, dried thyme, onion powder, fresh sage leaves and fresh ground black pepper. Cook an extra minute or two.
- Then, add in tomato paste or sauce with the potatoes and cook an additional 3 minutes.
- Once you let the mixture marry the flavors you can add in the 7 cups of vegetable stock with 1 can coconut milk.
- Add in drained and rinsed cannelini Beans and chopped kale, then mix and cook another 30 minutes.
- While the kale simmers in the chowder, add your BeefLess Beef to a hot skillet. Season to your liking {I used garlic powder, paprika, cumin and black pepper}. Cook about 6 minutes. Remove from heat. Transfer the BeefLess Beef to the chowder.
- Season with sea salt to taste {I used about 1½-2 tsp}
- Serve with homemade croutons and red pepper flakes if desired.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
