Well that name is a mouth full. What is the difference between a soup and a stew? I was debating about calling it a stew, but just went with soup. I fell like a stew is more hearty, but since that is already in the name I went with soup. Either way it is delicious and that is what matters.
How was everyone’s weekend? Friday night we went on a double date with our friends to a burger and beer place that I have had my eye on for quite some time. I got a pork burger with cheese, avocado, serrano peppers, chipotle sauce, and a few other things I can’t remember on a gluten free bun. The bun was actually just gluten free toast, which was pretty good, but I wish it was an actual bun. The burger was really good and definitely had a good kick to it. Oh and I had a side of sweet potato fries, which were on point. Some of the best I have had in awhile. I think we will definitely be going back there. Saturday I did some recipe testing which turned out well and then we went out for a friends birthday party. We ended up not getting home till almost 2am and by the time we went to bed it was almost 3, which was really 4am with daylight savings time. That is the latest I have stayed up in a loonnggg time and of course it’s the night we lose an hour of sleep. Oh well. Bummer tomorrow is already Monday, but I guess that is just how it works. I am doing 15.2 (CrossFit Open workout) tomorrow morning. All I really want is to beat my score from last year and I will be happy. Here’s to hoping.
Back to the main event, this soup. It is super easy to throw together and you will most likely have the ingredients already in your pantry. It packs a big nutritional punch with tomatoes and sweet potatoes containing high amounts of Vitamin A and C. The three different kinds of beans, along with the sweet potatoes, are high in fiber. High fiber foods help you feel full faster and tend to fill you up longer. Diets high in fiber also tend to have more volume for fewer calories. The addition of the mushrooms add a nice meaty texture. Hopefully this will be the last soup of the winter season. Bring on the warmer weather.
Hearty Vegan Chipotle Triple Bean SoupPrint Recipe
- 2 cups canned diced tomatoes in juice, no salt added (480 grams)
- 1 medium sized cooked sweet potato, skin peeled (180 grams)
- 2 cups vegetable broth
- 2 teaspoons chipotle paste
- 2 cups baby bella mushrooms, chopped (170 grams)
- 3 cups packed kale, roughly chopped (100 grams)
- 1 cup canned black beans no salt added, rinsed and drained
- 1 cup canned kidney beans no salt added, rinsed and drained
- 1 cup canned cannellini beans, rinsed and drained
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- Make broth by adding the diced tomatoes, cooked sweet potato, vegetable broth, and chipotle paste to a blender and blend until smooth.
- Add mixture to a medium or large sized pot over low to medium heat, cover, and bring to a simmer, about 7-10 minutes.
- Add mushrooms, garlic powder, chili powder, and onion powder and stir to incorporate. Cook until mushrooms soften a bit, about 5 minutes.
- Add kale and cook for another 1-2 minutes.
- Stir in beans and heat through, about 2 minutes.
- Top with fresh cilantro and avocado if desired.