Green Beans, Veggie Soup

The Chef: Chas

The Menu: A super satisfying veggie-filled soup complete with kale, russet potatoes, carrots, kidney beans, pinto beans, sweet potato, and onion paired perfectly with a mixed greens salad brimming with chickpeas, shredded carrot, cucumber, and cabbage mixed with a tangy, smooth avocado dressing. To top off our great, green lunch Chas also prepared a side of steamed green beans  marinated in olive oil and mixed with diced onion.

The Goods: Here at the VNHQ we love three-day weekends, but getting back to work has its perks as well. Namely, that we're putting our July+August Anniversary issue to bed this week—and we couldn't be more excited! In honor of our 10 year anniversary, we've packed this issue full of the very best vegan recipes, lifestyle features, products, and media imaginable, and to honor this milestone world-famous artist Peter Max has designed our cover. Ready to read this must-have issue cover to cover? Sign up today, as it's the final day to subscribe in time to receive our fabulous anniversary issue. Already a subscriber? Gift a year-long subscription to your mother, best friend, or curious coworker and make their summer a little, well, sunnier.