Vegetarian Version of Salt & Lavender | Makes: 6 | Time: 30 min
2 Beyond Meat sausages
1/2 red #bellpepper chopped
2 10-oz cans diced #tomatoes & green chilies with juices
4 cups veggie broth
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tablespoon chili powder
1 12-oz can #corn drained
1 15-oz can black #beans drained & rinsed
1 8-oz block of reduced fat cream cheese, softened (I'm sure you could use silken tofu, I'm soy-free though)
Salt & pepper to taste
Toppings: sliced avocado #avocado, cilantro, and tortilla strips
Add the Beyond Meat to a large soup pot over medium-high heat. Brown tit and drain the fat.
Add all the ingredients except for the cream cheese and salt & pepper.
Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes.
Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in. Season the soup with salt & pepper and serve with toppings.
What I ate and drank
At least 9 glasses of water
2 cups of decaf
1 cup of coffee
1-2 cups of roasted cauliflower
Veggie sandwich with spinach, red bell pepper, and olives on multigrain bread
A celery stick
~3.5 miles of walking