And to think that seven years ago I was lamenting about having missed 3 years of blogging- whoops! Suffice it to say that just a few things have happened in the past seven years that have taken me off both serious cooking and writing about cooking. Two kids, a Ph.D., Covid, to name a few...
These days, particularly with M & M at home, I've been able to get into a better cadence of cooking and packing lunches. Enter renewed interest in this blog/catalog of my best vegetarian soup recipes. While some of my former posts are a bit cringe-worthy looking back now, the concept of having my soup recipe reviews all together in one place has enduring appeal. Rather than set a specific time-bound goal (50 different soups in one year- what was I thinking?!?!) I aim to get this blog space to a total of 50 soups (inclusive of those that I've already posted about and reviewed).
Last Halloween my neighbor friends and I had a pre-game trick-or-treat gathering. Andrea and Kevin brought this chili and even though it doesn't have any faux meat in it, I had to triple check that it was indeed vegetarian- it was just so hearty! Bonus, when I asked her for the recipe it led me right to a blog that I've used for curries and other dishes. Andrea and Kevin double the cumin and chili powder and add a bit of Frank's Red Hot too and I concur that these are important additions.
I'm not sure why I thought it had meat in it initially, but something about the bean and veggie combo is uniquely filling in this dish. Nothing unusual or fancy in this, but well worth it (up the spices though)! I was also inspired to buy my first hardcopy cookbook in ages after this time making this chili. Kate's cookbook doesn't include this dish and the soup section actually is not all that intriguing to me, but it is a gorgeous cookbook with some interesting-looking salads and drinks that I'm excited to try too!
