Week 1 (Thu, April 9) – Smoky Black-Eyed Pea & Sweet Potato Stew *Returning*

Earthy black-eyed peas and tender sweet potatoes simmered with roasted tomatoes, smoky paprika, and herbs for deep, Southern-inspired comfort. (Vegan, Gluten-Free, Dairy-Free)

Ingredients: black-eyed peas, sweet potatoes, tomatoes, onion, garlic, celery, olive oil, vegetable broth, smoked paprika, thyme, salt, pepper. 

Week 2 (Thu, April 16) – Southwest Bean Tortilla Soup *Returning*

A bright, zesty tomato base loaded with beans, corn, and spices — served with crispy tortilla strips for topping. (Vegan, Gluten-Free, Dairy-Free, some spice)

Ingredients: pinto beans, black beans, corn, tomatoes, onion, bell pepper, garlic, olive oil, vegetable broth, chili powder, cumin, paprika, lime juice, salt, pepper. 

Week 3 (Thu, April 23) – Creamy Tuscan Bean & Spinach Soup *Returning*

A rich, velvety blend of cannellini beans, sun-dried tomatoes, coconut milk, and Italian herbs, finished with wilted spinach. Savory, comforting, and beautifully hearty. (Vegan, Gluten-Free, Dairy-Free) 

Ingredients: cannellini beans, olive oil, onion, garlic, sun-dried tomatoes, vegetable broth, coconut milk, spinach, smoked paprika, Italian seasoning, nutmeg, nutritional yeast, salt, pepper.

Week 4 (Thu, April 30) – Peppered Corn Chowder *Returning*

Creamy corn and potatoes with peppers, onion, and coconut milk for a rich, plant-based chowder. Has a mild spiciness. (Vegan, Gluten-Free, some spice)

Ingredients: corn, potatoes, onion, celery, bell pepper, garlic, coconut milk, Bob’s Red Mill 1-to-1 flour, vegetable broth, thyme, salt, black pepper. 

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