Caribbean Inspired Bean and Sweet Potato Soup

This recipe came together like many of my recipes do: I browsed a dozen or so recipes for Caribbean soups and stews, did an inventory of my pantry, and came up with a creation all my own, inspired by others' ideas and what I had available! It was quite delicious, I must say. Pay attention to the curry you're using - if it's hot, you might want to tone it down. Me? I love spicy, and mine had a heck of a kick!

Ingredients:

• 1 T extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and chopped
• 1/2 medium yellow onion, chopped
• 1 handful cilantro, chopped fine
• 1 can organic black beans, drained and rinsed
• 1 can organic chickpeas, drained and rinsed
• 1 can organic diced tomatoes
• 2 t curry powder
• 1/2 tsp ground thyme
• 1/2 t ground coriander
• 1/4 t red pepper flakes
• 1/4 t ground allspice
• 1/4 t cumin
• 1 can unsweetened light coconut milk
• 1-2 cups unsalted vegetable broth or water
• salt and pepper to taste

Preparation:

1. Pour the oil into a 4-quart slow cooker and set the cooker on high.
2. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
3. Add the sweet potatoes, onions, and tomatoes.
4. Stir in the spices.
5. Add the beans, coconut milk, and broth.
6. Reduce heat, cover, and cook on low for 6-8 hours.
7. Stir in the chopped cilantro just before serving.
8. Enjoy!

Easy Overnight Yellow-Eyed Peas

Did you know there was such a thing as yellow-eyed peas? They are new for me! I bought a bag of them at the North Carolina State Farmers' Market in Raleigh. My first thought was to cook them and make yellow-eyed pea salsa, but the broth turned out so good I ate two bowls of beans - straight from the slow cooker, topped with a dollop of salsa! (And I made salsa with the rest of them - recipe HERE!)

Ingredients:

• 2 C yellow-eyed peas 
• 8 C water 
• 3 Not-Beef bouillon cubes* 
• 1/4 t red pepper flakes 
• 1/4 t garlic powder 
• 1/2 t cumin 
• salt & pepper to taste 

Preparation:

1. Sort and rinse beans. I soak them for a couple of hours in the evening to reduce cooking time and pour off the soaking water. 
2. Put all ingredients in the slow cooker when you go to bed and set it on low. 
3. Stir a couple of times during the night, if you happen to get up. 
4. The house will smell wonderful and the peas will be ready for lunch the next day. 
5. Enjoy! 

Notes:

*I buy Edward & Sons brand vegan, gluten-free "Not-Beef" bouillon cubes. They are available at specialty grocery stores.

Vegan Corn Chowder - No Potatoes

This is a hearty corn chowder that does NOT contain potatoes. It does have lots of other veggies, though, that add color and nutrition to the soup. You can make it in a stock pot or a slow cooker, depending on how much time you have. It's one of those recipes that's great to put together in the morning and have ready by dinner time.

Ingredients:

• 1 small onion
• 2-3 cloves garlic
• 2-3 T extra virgin olive oil
• 1 quart vegetable stock
• 1 C plant-based milk
• 1 bag frozen white corn
• 1 can sweet green peas, drained
• 1 can creamed yellow corn
• 2 medium carrots
• 1/2 t cumin
• 1/4 t thyme leaves
• 1/8-1/4 t ground thyme
• 1/4 t sage
• a pinch of rosemary
• cayenne pepper to taste
• salt & pepper to taste

Preparation:

1. Chop the onions and put them in a pan over low heat with the olive oil, salt, and pepper.
2. While the onions are cooking, mince the garlic.
3. Add the garlic, cover, and let the onions sweat until translucent, being careful not to burn the garlic.
4. In the meantime, put all other ingredients in a slow cooker with the heat on high.
5. When the onions and garlic are ready, add to the crock pot. Let the chowder cook on high until the carrots are soft. 
6. Turn down to low heat and let it simmer for as long as you'd like to let the flavors meld.
7. Enjoy!