Hearty Veggie Soup

As soon as the weather shifted to fall I started making this soup. I’ve always been a fan of simmering all my favorite veggies in a big pot on the stove. I love stealing tastes here and there. This Hearty Veggie Soup took a bit more work.

Hearty Veggie Soup

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One day after watching Game Changers on Netflix, my husband and I started talking about our weekly meal plan. We both really wanted a soup but we have different favorites. I like tomato flavored soups like my Taco Soup and he is a fan of the veggie broth flavored soups like the Chickpea and Rice Soup.

You could picture us across the table negotiating all the ingredients in the soup but it wasn’t that dramatic. We’d both offer suggestions for ingredients and veto other ingredients. Finally this soup emerged victorious. 

Hearty Veggie Soup

We started making it every weekend! It makes about 6-7 servings so it’s perfect for a weekend cooking session. After chopping the veggies it’s pretty hands off. I set it to simmer then go about my business. 

Even though this soup is plant-based, it somehow reminds me of the beef stew I ate as a kid. Crazy huh?

You can use your favorite veggie broth. I’ve used this veggie broth from Amazon with great results. I typically use my Veggie Broth Mix. I’ll usually add a little extra, ok sometimes I double it. 

Hearty Veggie Soup

This soup uses mostly fresh ingredients, I use frozen green beans and canned tomatoes and beans. The chopping doesn’t take too long but you could probably substitute a bag of frozen mixed veggies if you were short on time. I haven’t tried it because I always have fresh potatoes, carrots, onion and broccoli at my house.  

Hearty Veggie Soup

Hearty Veggie Soup

Ingredients

  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 4 peeled and diced potatoes (about 5-6 cups)
  • 1 cup frozen green beans
  • 1 crown broccoli, chopped (about 2-3 cups)
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can petite diced tomatoes
  • 8 cups of water or broth (if using water, add veggie broth mix)

Do

  1. Begin to saute the onions and garlic. Add a little water if needed. This makes the house smell glorious!
  2. Add the carrots and celery. Then dump in the potatoes, green beans, and broccoli.
  3. Cover the veggie with water  or veggie broth, I use about 8 cups of water and add 8-10 tablespoons of my Veggie Broth Mix.
  4. Pour in the diced tomatoes and black beans.
  5. Cover with a lid and simmer for 30-45 minutes, until all the veggies are soft.

Yield: 6

Hearty Veggie Soup

Hearty Veggie Soup

This Hearty Veggie Soup is an easy plant-based recipe your family will love. Beans, potatoes and broccoli plus more veggie goodness.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 4 peeled and diced potatoes (about 5-6 cups)
  • 1 cup frozen green beans
  • 1 crown broccoli, chopped (about 2-3 cups)
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can petite diced tomatoes
  • 8 cups of water or broth (if using water, add veggie broth mix)
  • Salt and pepper to taste

Instructions

  1. Begin to saute the onions and garlic. Add a little water if needed. This makes the house smell glorious!
  2. Add the carrots and celery. Then dump in the potatoes, green beans, and broccoli.
  3. Cover the veggie with water  or veggie broth, I use about 8 cups of water and add 8-10 tablespoons of my Veggie Broth Mix.
  4. Pour in the diced tomatoes and black beans.
  5. Cover with a lid and simmer for 30-45 minutes, until all the veggies are soft.
  6. Salt and pepper if desired.

Notes

If you are using water I highly recommend you use my Veggie Broth Mix. It's delicious and gives you more control over the ingredients. Dry Veggie Broth Mix

Did you notice something missing from this recipe? I’ve made this so many times but the time I decide to take photos I forgot the green beans. I’ll take new pictures later but trust me, you don’t want to wait that long.

Plant-Based Instant Pot Goulash

It’s finally here! You asked for an Instant Pot version of my Plant-Based Goulash and today I’m delivering. I’m so excited to share this Plant-Based Instant Pot Goulash recipe with you. That’s right, no oil, no meat and no dairy!

Plant-Based Instant Pot Goulash

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You know how much I love my Instant Pot! Here is one more reason, I think this easy recipe tastes even better than the stove top version! 

I am still experimenting with this recipe. It will remain mostly the same but I think I can cut down on the liquid and the pressure cooking time. I’m going to go ahead and post this because I’ve gotten about a hundred emails from those of you who are patiently waiting on this recipe! 

As I make it with small adjustments and get your feedback, I’ll update it. 

Plant-Based Instant Pot Goulash

Instant Pot Lessons

This recipe takes a long time to come to pressure. It’s because it’s full of liquid. Soups usually take a long time for pressure to build. Then, once it’s done, it will seem very soupy. Don’t worry, a lot of the liquid will get absorbed as it cools down.

Plant-Based Instant Pot Goulash

With Instant Pot recipes, the order you put ingredients in can make or break your meal. In many recipes, tomatoes or tomato products can cause weird things to happen. Some foods will cook more slowly with tomato products. Other times, your pot will say “BURN” and you’ll get food stuck to the bottom, preventing it from coming to pressure.

With this recipe, the important thing to remember is to add the tomato products last and do not stir them in. I didn’t have any problem with this recipe burning or sticking but I’m always careful with tomato.

 

I was also nervous about cooking lentils and pasta together but it totally worked. Next time, I’ll cook it for 5 minutes instead of 6 to see how it goes. Both the lentils and the pasta were very soft. 

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash

Did you grow up eating goulash? This Plant-Based Instant Pot Goulash is made with whole food ingredients, and a few canned products for convenience. Your family will love this hearty comfort food.

Ingredients

  • 4 cups Veggie Broth
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Soy Sauce (I used Tamari)
  • 1 15 oz can of kidney beans, drained and rinsed
  • 1 cup uncooked pasta, I used macaroni 
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of petite diced tomatoes

Do

  1. Add the veggie broth, onion, garlic, peppers, lentils spices, Worchershire sauce, soy sauce (or Tamari), kidney beans, pasta and bay leaf.
  2. Give it a stir to mix it together.
  3. Then pour in the tomato sauce and petite diced tomatoes.
  4. Put on the lid and lock it in place sealing the lid. Close the vent.
  5. Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
  6. Wait for the pot to come to pressure and cook all the way.
  7. Once the pot is done, carefully open the pressure release valve to release the pressure.
  8. Once the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.

I think this recipe could use less liquid and I’ll be trying it with less soon. The stove top version has a lot of evaporation and this one does not. 

Yield: 5+

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash is an easy and delicious recipe. Your family will love this hearty comfort food.

Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 30 minutes
Total Time 46 minutes

Ingredients

  • 4 cups Veggie Broth
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Soy Sauce (I used Tamari)
  • 1 15 oz can of kidney beans, drained and rinsed
  • 1 cup uncooked pasta, I used macaroni 
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of petite diced tomatoes

Instructions

  1. Add the veggie broth, onion, garlic, peppers, lentils spices, Worcestershire sauce, soy sauce (or Tamari), kidney beans, pasta and pay leaf.
  2. Give it a stir to mix it together.
  3. Then pour in the tomato sauce and petite diced tomatoes. DO NOT STIR!
  4. Put on the lid and lock it in place sealing the lid. Close the vent.
  5. Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
  6. Wait for the pot to come to pressure and cook all the way.
  7. Once the pot is done, carefully open the pressure release valve to release the pressure.
  8. After the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.

Notes

Make sure you add the tomato sauce and petite diced tomatoes last and do not stir them.

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Freezer Meals

If you want to make this as a freezer meal go ahead. Cook as instructed but leave out the pasta. Pasta isn’t very freezer friendly. Then when you are ready, defrost the Goulash and warm it on the stove or in the Instant Pot. Cook a quick batch of pasta to add to the previously cooked Goulash.


Have you made this yet? Let me know what you think! I’d love to hear how you adapt it to your family’s tastes. 

Enjoy!

Plant-Based Goulash

Many of you have been patiently waiting for this Plant-Based Goulash recipe! It’s finally here!

Plant-Based Goulash

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I will warn you that it’s not traditional goulash but traditional goulash is not plant-based. This tastes exactly how I remember eating it as a kid. 

Plant-Based Goulash

Instead of meat I used lentils and red kidney beans. This has tomatoes, peppers, onions and garlic too. Those are basically my favorite ingredients to put into any kind of soup or stew. I use veggie broth to deepen the flavor and a few other ingredients, mostly spices. 

Pasta is the last thing I add. I usually use macaroni noodles or small shells. 

I started working on this recipe last spring and had it just how I wanted it. The only problem was my recipe was big enough to feed an army! I finally cut it down to 4-5 servings over the summer. Then we moved. I still haven’t found the recipe but I mostly remembered the recipe and tested it again. This latest version is my favorite!

Plant-Based Goulash

Plant-Based Goulash

This Plant-Based Goulash uses whole food ingredients. Feel free to change it up to suit your family’s tastes. If you have kids eating it, you can increase the pasta and decrease the smoked paprika. A bag of frozen mixed veggies are a great way to add more veggies to your meal.

Ingredients

  • 5 cup veggie broth, divided
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 1 15 oz can tomato sauce
  • 1 15 oz can petite diced tomatoes
  • 1 15 oz can red kidney beans, drained and rinsed
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons Soy Sauce (I use Tamari)
  • 1 cup uncooked pasta, (I used macaroni) 

Do

  1. Bring 2 cups of veggie broth to a boil in a dutch oven or big soup pot.
  2. Add onion, garlic, bell pepper and lentils. Stir it all together and simmer until lentils are soft and the onions are translucent. About 15 minutes.
  3. Add in paprika, smoked paprika if using, your bay leaf and Italian seasoning. Give it a good stir.
  4. Dump your tomato sauce, diced tomatoes and drained kidney beans into the pot and stir again.
  5. Pour in 3 more cups of veggie broth, your Worcestershire sauce, soy sauce (or tamari) and dried pasta. Simmer for 10 to 15 minutes or until the pasta is soft.
  6. If time permits, you can simmer longer but leave plenty of time for this to cool off before eating. The pasta will continue to absorb the liquid as it sits. Salt and pepper to taste.

If you are adding frozen veggies, feel free to add them when you add the kidney beans.

Yield: 4+ servings

Plant-Based Goulash

Plant-Based Goulash

This Plant-Based Goulash uses whole food ingredients in this hearty and delicious recipe.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 5 cup veggie broth, divided
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1/2 cup dry brown lentils
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • 2 teaspoons dried Italian seasoning
  • 1 15 oz can tomato sauce
  • 1 15 oz can petite diced tomatoes
  • 1 15 oz can red kidney beans, drained and rinsed
  • 2 tablespoons Worcestershire sauce
  • 2 Tablespoons Soy Sauce (I use Tamari)
  • 1 cup uncooked pasta, (I used macaroni)

Instructions

  1. Bring 2 cups of veggie broth to a boil in a dutch oven or big soup pot.
  2. Add onion, garlic, bell pepper and lentils. Stir it all together and simmer until lentils are soft and the onions are translucent. About 15 minutes.
  3. Add in paprika, smoked paprika if using, your bay leaf and Italian seasoning. Give it a good stir.
  4. Dump your tomato sauce, diced tomatoes and drained kidney beans into the pot and stir again.
  5. Pour in 3 more cups of veggie broth, your Worcestershire sauce, soy sauce (or tamari) and dried pasta. Simmer for 10 to 15 minutes or until the pasta is soft.
  6. If time permits, you can simmer longer but leave plenty of time for this to cool off before eating. The pasta will continue to absorb the liquid as it sits. Salt and pepper to taste.

Notes

If you are adding frozen veggies, feel free to add them when you add the kidney beans.

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This weekend I’ll make this again and share in my Instagram Stories! You’ll be able to find it in the highlights! Look for it on Saturday!

Find more hearty recipes like this on my Soups, Stew and Chili Page!

Apple Oatmeal Muffins

We have been on a muffin kick lately! I can’t even guess how many muffins we’ve made recently but I can tell you we love them! Our newest favorite is Apple Oatmeal Muffins!

Apple Oatmeal Muffins

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If you’ve ever made my Banana Bread, you’ll love this recipe too. They use the same base ingredients but the diced apples, cinnamon and oats help it transform into a muffin that deserves it’s own accolades.

I’ve tested this recipe with whole wheat pastry flour and whole wheat flour. Whole wheat pastry flour is my favorite (it’s my favorite in all my baked goods) but the whole wheat flour was good too, just a little dryer. I’ll be testing it with unbleached white flour soon and I’ll update this post.

Apple Oatmeal Muffins

The oats make these muffins less dessert like and more hearty. The bananas, apples, apple sauce and sugar give it a nice sweetness, but they are not overly sweet. 

I prefer the muffins fresh out of the oven but we’ve exercised self control to enjoy them for a few days and they still taste great! 

Apple Oatmeal Muffins

If you are looking for a breakfast on the go, a mid day snack, or even a healthy dessert, this Apple Oatmeal Muffin is for you! I grabbed one on the way to church on Sunday and didn’t even make a mess! Did you know I’m a messy eater? Thankfully these muffins hold together well. 

Apple Oatmeal Muffins

Ingredients

  • 1 cup apple sauce
  • 1/2 cup sugar
  • 2 ripe bananas
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup diced apples
  • 1/2 cup rolled oats
  • 1 1/4 cup whole wheat pastry flour

Do

  1. Preheat oven to 350 degrees.
  2. Mix apple sauce and sugar together.
  3. Add 2 smashed ripe bananas and stir together.
  4. Add the salt, baking soda and cinnamon and give it a good stir.
  5. Mix in the diced apples and the rolled oats.
  6. Pour in the flour, adding a little at a time and stirring to incorporate before adding more until it is all mixed together. If it seems too dry you can add little plant-based milk. Add in 1 tablespoon at a time so you don’t use too much.
  7. Prepare your muffin pan. If your pan sticks you’ll want to use a little cooking spray. If you have a nonstick pan you won’t need to. Scoop batter into a muffin pan. I use about 1/4 cup of batter in each. 
  8. Bake for 15 minutes. Test for doneness by inserting a toothpick into the center of the muffin, it’s done when it comes out clean.

These muffins can be stored at room temperature in an air tight container for a few days. 

Yield: 12

Apple Oatmeal Muffins

Apple Oatmeal Muffins

These plant-based muffins are easy to make and delicious! Your family will love these muffins.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 cup apple sauce
  • 1/2 cup sugar
  • 2 ripe bananas
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup diced apples
  • 1/2 cup rolled oats
  • 1 1/4 cup whole wheat pastry flour

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream apple sauce and sugar together.
  3. Add 2 smashed ripe bananas and stir together.
  4. Add the salt, baking soda and cinnamon and give it a good stir.
  5. Mix in the diced apples and the rolled oats.
  6. Pour in the flour, adding a little at a time and stiring to incorporate before adding more until it is all mixed together. If it seems too dry you can add little plant-based milk. Add it 1 tablespoon at a time so you don't use too much.
  7. Prepare your muffin pan. If your pan sticks you'll want to use a little cooking spray. If you have a nonstick pan you won't need to. Scoop batter into a muffin pan. I use about 1/4 cup of batter in each. 
  8. Bake for 15 minutes. Test for doneness by inserting a toothpick into the center of the muffin, it's done when it comes out clean.

Notes

These muffins can be stored at room temperature in an air tight container for a few days. 

You can use white flour, whole wheat flour, or whole wheat pastry flour but whole wheat pastry flour gives the best outcome.

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I can’t wait to hear what you think of these muffins? They remind me of the apple cinnamon oatmeal packets I would eat as a kid! The secret is to dice the apples really really tiny!

Vanilla Coconut Chia Pudding

In my last meal plan I shared how one of my son’s recently decided he liked walnuts and has been asking for coconut. I decided Vanilla Coconut Chia Pudding was a great way to put those together.

Vanilla Coconut Chia Pudding

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Of course, there are many ways to mix and match ingredients in chia pudding. Chocolate has always been my favorite but my youngest loves strawberries to Strawberry Chia Pudding is a great fit for him.

If you aren’t familiar with chia seeds now is the time to give them a try. We’ve been chia seed fans for at least 8 years. I keep them in a shaker bottle and I will sprinkle them on foods often. Toast, oatmeal, anything with peanut butter! I also include chia seeds in most of my overnight oat recipes! Check out my Chocolate Chia Overnight Oats!

Some people love chia water! They just add chia seeds to a bottle of water and shake it up. The seeds soak up the water and congeal a bit. It’s an interesting experience. If you try it let me know!

Chia pudding is a great make ahead breakfast or snack. For those of you who would like to meal prep this recipe is a great one to include, you don’t even have to cook it. Just blend and pour, then wait.

Vanilla Coconut Chia Pudding

If you aren’t into coconut and coconut milk, almond milk and almonds make a great swap for the coconut. I live in a family of coconut lovers, I’m the last hold out but this recipe may convince me yet.

Vanilla Coconut Chia Pudding

This recipe makes 4 servings. I like to leave it over night before enjoying, but at least 2 hours in the fridge will work.

Ingredients

  • 2 cups plant-based milk (I used coconut)
  • ⅓ cup chia seeds
  • 4 tsp maple syrup
  • 1 tsp vanilla extract
  • 4 Tbsp shredded coconut

Do

1. Add all ingredients to blender jar and blend for 15 to 20 seconds.
2. Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more (I use speed 3 on my Blendtec blender).
3. Pour into individual jars or bowl, then cover and refrigerate overnight, or for at least 2 hours.
4. Garnish with fruit, coconut flakes, or your favorite nuts or seeds. Serve cold.

Will keep for up to 5 days in the fridge. Great for breakfast, snack, or dessert!

If you don’t have a Blendtec, you can use a different blender or just give it all a good stir. I use my Blendtec almost every day, depending on the season, and I love how well it mixes everything up for this recipe. If you shop on Amazon, make sure you are a Prime member (or try Amazon Prime 30 Day Free Trial) and click the box to use the coupon for additional savings.

Vanilla Coconut Chia Pudding

Your family will love this Vanilla Coconut Chia Pudding. Add your favorite fruit, coconut flakes, nuts or seeds. It makes a great breakfast or snack.



Prep Time10 mins
Refrigerate2 hrs
Total Time2 hrs 10 mins
Course: Breakfast
Keyword: Chia Pudding
Servings: 4

Ingredients

  • 2 cups plant-based milk I used coconut
  • cup chia seeds
  • 4 tsp maple syrup
  • 1 tsp vanilla or vanilla extract
  • 4 tbsp shredded coconut

Instructions

  • Add all ingredients to blender jar and blend for 15 to 20 seconds.
  • Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more (I use speed 3 on my Blendtec blender).
  • Pour into individual jars or bowl, then cover and refrigerate overnight, or for at least 2 hours.
  • Garnish with fruit, coconut flakes, or your favorite nuts or seeds. Serve cold.