Meatless Monday: Quick & Easy Creamy Tomato Soup

Tonight it is cold, very cold.

In fact it is so cold that schools here are already delayed in the morning, due to the expected low temperatures tonight and tomorrow morning.

I thought that I would make something warm for dinner tonight.

So, I made soup. 

Not just any soup, Campbell's  Tomato Soup. 

I mean seriously, it's an iconic soup and it's vegan. 

What more could you really want from soup? 

Here is my secret for great tasting soup! 

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You will need: 

1 can of Campbell's Tomato Soup

Your favorite milk substitute, I'm using soy milk

Water

Directions:

1. Open the can and pour into a sauce pan or microwave safe bowl. 

2. Fill the can half-way with soy milk (or the milk substitute of your choice). 

3. Fill the rest of the can with water. 

4. Pour into the container of your choice, stir, and cook following the directions on the can. 

Enjoy this delicious soup! Adding the milk gives it a creamy texture and makes it just a little bit thicker.

I'm enjoying my soup with a handful of Stacy's Pita Chips. 

This is a delicious combination & it makes a great meal to curl up with, watch the National Championship, and try to stay warm!

I hope you are all having a warm and wonderful Meatless Monday! 

Vegan Creamy Potato Soup

Tonight, I’m going to share with you the great recipe I promised I would using the Silk creamer from yesterday’s vegan review. I’m talking about a delicious creamy vegan potato soup!

I mean seriously, who wouldn't want to try this soup?!

Here’s what you will need:

Soymilk

Silk Soy Creamer Original

Fresh Garlic

One Onion

Chili Powder, Salt, and Pepper 

Olive Oil

Stick Butter

Potatoes

Bay leaf

Directions:

1. Finally chop 2 cloves of garlic and 1 medium onion.

2. Sauté the onions and garlic in a little bit of olive oil in the bottom of a large stockpot.

3. When they begin to brown, mix in 10-12 medium to large potatoes, that have been peeled and chopped into small pieces.

4. Let these cook down, remembering to stir frequently.

5. After about 5 minutes or so (when the potatoes start to soften) pour in 2 cups of silk soy creamer and 2 cups of soymilk to the mix.

6. Add in the bay leaf, about 1/8 teaspoon of chili powder, a dash of salt, and several dashes of pepper.

7. Immediately bring the mixture to a boil and let boil until the potatoes are mash able.

8. When the potatoes are ready, turn the mixture down to a simmer and mash the potatoes.

9.  When the potatoes are mashed, mix in one stick of vegan butter (I’m using Blue Bonnet Lite).

Serve and enjoy! 

Crescent Rolls

The best part of November 1^st is getting to eat all the Halloween candy from last night, whether it be from your own trick-o-treating adventure or candy that never got handed out.

So, in honor of that, I’m going to break my routine once again tonight. Instead of posting about something sweet, I’m going to assume that everyone else has their fill of sweets at home to eat and talk about a meal staple in my house.

I’m a big fan of breads, whether it is for a sandwich or with pasta or even with a little butter as a snack.

One of the staple breads that I keep in my fridge at all times, is the Pillsbury Original Crescent Rolls. 

Pop them out of the can, roll them up, and throw them on a cookie sheet. 

In 11-13 minutes they come out of the over warm and golden brown! They are quick and delicious and work great as a side to pasta, soups, and stews in the winter when a nice warm bread complements your meal perfectly. 

Add a little butter and just look how delicious this looks! So flakey and wonderful, plus they are only 100 calories a roll! (:

Have you ever tried these crescent rolls? What did you think about them?!

Join the conversation on facebook. 

Enjoy!

Meatless Monday: 4 Bean Soup

It’s Monday, which means it’s time for another meatless recipe. Now that fall is here and the whether is starting to get cold, it’s the perfect time of year for sweaters, hot beverages, and of course soup. This 4 Bean Soup is the perfect fall recipe and its super easy. You can make it in the morning and leave it in the crock-pot all day, while you go to work, run errands, or do what ever else.

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4 Bean Soup

You will need:

A medium or large crock-pot

A can opener

A strainer

A spoon

Measuring spoons

Measuring cup

Ingredients:

1 can of light kidney beans

1 can of dark kidney beans

1 can of black beans

1 can of pinto beans

1 can of tomato soup

1 cup of water
1 tsp of basil

¼ tsp of onion powder
2 tsp of garlic powder  

Salt

Pepper

Directions:

1. Open the can of black beans and strain them thoroughly, using the strainer. Then pour them into the crock-pot. 

2. Repeat step on, using the can of pinto beans.

3. Open the two cans of kidney beans and strain the juice into the measuring cup. Dump the beans into the crock-pot; along with ½ cup of kidney bean juice.

3. Stir in both the tomato soup and the water.

4. Lastly add the basil, onion powder, and the garlic powder as well as salt and pepper to taste.

5. Stir in your spices and let your chili cook on high for 4 hours or on low 8. 

Enjoy! 

Note: If you are in a rush, you can also make this soup by bringing it to boil on the stove for five minutes and then turning down the heat and letting it simmer down for two minutes. 

If you try this recipe out, leave a comment below and let me know what you think!

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