Family night is becoming soup night around our house. I had some left over sweet potatoes we had roasted the night before sitting in the refrigerator. What to do with the sweet potatoes and the last poblano peppers from our garden? The best way to use up a bunch on veggies and make a hearty meal, is to make a soup. So...soup it is for tonight. (I also had a request from my daughter for salad had from my husband for cornbread.) This was really easy and came together in under 30 minutes..which is always a plus around here at dinner time!
Looking for more Vegan Soup Ideas? Try My Harvest Vegetable Soup, Vegan Comfort Soup, Award Winning Chili, Cabbage and Bean Soup, and finish with Vegan Cheddar Style Biscuits
2 (32 oz.) Vegetable broth
2 cups left over baked sweet potatoes
1 (15 oz.) Can of corn
2 -3 fresh poblano peppers, roughly chopped
1 package LiteLife vegan sausage
1 medium yellow onion, chopped
1 tsp. each - cumin, paprika, chia seeds, garlic powder, oregano and parsley.
Salt & Pepper
Oil of choice
1 (10 oz.) can Rotel, do not drain
1 (15 oz.) Black beans, drained &rinsed
Red pepper flakes & chili powder to taste
8 oz. Dry pasta
Optional -vegan cheddar, cilantro, or sriracha to garnish
Heat vegetable broth and sweet potatoes over medium heat in a deep soup pot until hot.
Use a submersion blender to puree sweet potatoes and broth until smooth.
Crumble and fry sausage, onions, peppers & corn in a little oil until browned.
Add sausage and all other ingredients to the sweet potato puree, except pasta. Bring to a boil.
Add pasta and cook 10 more minutes, until pasta is tender.
Makes 6 servings. Serve with applesauce Cornbread. (Recipe below)
Applesauce Cornbread -
2 packages of cornbread muffin mix (Make sure it is vegan)
1 cup of applesauce
1/3 cup of plant milk
Preheat oven as directed on package.
Mix all ingredients together and cook as directed on package.
Makes 12 muffins.