Kim-Julie Hansen’s Corn & Tomato Soup
5 from 3 votes

Kim-Julie Hansen's Corn & Tomato Soup | The Full Helping

Sometimes a cookbook arrives at exactly the moment it’s needed. Just as I’ve been getting back into the routine of weekly batch cooking and weekend meal prep, I’ve also been exploring my friend Kim-Julie Hansen’s new book, Vegan Reset.

Kim-Julie Hansen's Corn & Tomato Soup | The Full Helping

The book is a 28-day roadmap for exploring veganism, and while I’m usually a little resistant to any nutrition or plant-based guide that’s presented with time limits, this one has defied my expectations. The guidance here is anything but short-term, and it’s one of the more comprehensive introductions to veganism that I’ve seen.

Beyond that, it happens to be chock full of batch cooking guidance. Each of four weeks the book maps out is organized according to what’s being batch cooked; the subsequent days mix and match the batch cooked staples in order to form meals and snacks. This is pretty much exactly how I do much of my own batch cooking, albeit with my own adjustments and improv.

Kim-Julie Hansen's Corn & Tomato Soup | The Full Helping

What stood out to me as I read the book, though, wasn’t all of the smart and practical guidance—and there’s so much of that, from a primer on cooking whole grains to kitchen appliances and essentials—but rather Kim-Julie’s emphasis on health as a multi-dimensional state. She includes tips for breathing exercises, journaling, and meditation.

She’s also brave and candid in sharing her own story, which includes the unexpected loss of her father when she was twenty, childhood bullying that left deep scars, and emotional eating patterns that took years to untangle. I especially enjoyed her sections on self-love and self-care, and her words about healing old wounds, especially as they relate to one’s relationship with food:

Every time someone told me that I was strange, that I wasn’t good enough, that I was too big, too weird, too different, too fat, it left its mark on me, and I ended up believing all the things they said. Not only that, I started saying them to myself as well. I started using food to numb not just the negative emotions, but all emotions. But by doing that, I never really allowed those emotional wounds to heal—instead, they stayed with me for years.

I can relate to so much of this; I used both eating and restriction in the same way for so long.

While the book is presented as a doorway to a fresh start, Kim-Julie stresses veganism as a lifestyle. She covers the environmental benefits of reducing meat consumption, powerfully explains the ethics that have motivated her to maintain the lifestyle for years, and touches on vegan personal care, socializing, and the challenges of being vegan in a non-vegan world. She’s clear about the potential health benefits, but she’s also straightforward about the fact that the diet isn’t a panacea or a straight path to healing for everyone—honesty that I appreciate.

Kim-Julie Hansen's Corn & Tomato Soup | The Full Helping

For all of the book’s scope, it’s still very much a cookbook, and a wonderfully accessible cookbook at that. All of the batch cooking ideas, from simple stewed lentils to roasted root vegetables to flavorful cooked grain mixes and dressings, are great. I can’t wait to welcome herbed lentils, peanut tofu, and smoky ketchup into my life soon. At the end of the book are more time-consuming (but still realistic) recipes, including a lovely coconut and kale rice noodle bowl, butternut or sweet potato mac, and homemade dark chocolate nut butter cups (yum!).

Since I’m in a very practical cooking mode, I’m sharing one of Kim-Julie’s simple, batch-cooking enabled recipes: her corn & tomato soup, which is perfect for this time of year and comes together in less than twenty minutes.

The trick to the recipe—aside from a lot of smart streamlining—is the cooked veggie mix that’s part of its base. Kim-Julie includes some sort of straightforward veggie sauté as part of each week’s batch cooking agenda; as simple as it might sound, this has never occurred to me, and I love the idea. The cooked veggies can be added to bowls, pastas, tacos, and more, or they can be thrown into a soup, as they are here.

Kim-Julie Hansen's Corn & Tomato Soup | The Full Helping

Aside from the veggies, the soup is a simple mix of tomatoes, corn, and broth. I’m sharing the vegetable mix (which I modified a little) and the soup, and I hope you’ll enjoy them both as much as I have!

5 from 3 votes

Kim-Julie Hansen's Corn & Tomato Soup

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: 1 -2 servings


For the Cooked Veggie Mix (makes 4 servings):

  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 zucchini diced
  • 1 bell pepper diced
  • 1 cup Brussels sprouts halved
  • 2 celery stalks chopped (I substituted shredded cabbage, because it's what I had)
  • 2 carrots chopped
  • 2 green onions chopped
  • 1/2 teaspoon sea salt
  • Pinch of ground black pepper

For the Corn & Tomato Soup (makes 1 generous or 2 small servings):

  • 1 serving Cooked Veggie Mix above
  • 1 cup corn kernels
  • 2/3 cup diced tomatoes
  • 1/2 cup veggie broth
  • Sea salt and ground black pepper
  • 1 avocado diced
  • Fresh herbs of choice for garnish
  • 1 teaspoon olive oil


  • To make the Cooked Veggie Mix, sauté the onion and garlic in the oil in a large pan or pot over medium to high heat for 2 minutes. Add all of the remaining ingredients and cook for another 7 minutes. Let cool and store in an airtight container in the fridge.
  • To make the soup, cook the veggie mix, corn, tomatoes, and broth in a pot over medium to high heat for 5 minutes. Transfer to a bowl. Season with salt and pepper. Top the soup with the avocado, herbs, and a drizzle of olive oil.


Excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Kim-Julie Hansen's Corn & Tomato Soup | The Full Helping

The soup could be easily loaded up with some extra toppings (a scoop of quinoa or barley, some cubed tofu) to become a full meal. It’s also a terrific and easy side. I had it this very afternoon for one of my packed lunches; it was the perfect vegetable-rich side to keep my hummus sandwich company.

Kim-Julie Hansen's Corn & Tomato Soup | The Full Helping

If you’d like a chance to explore Kim-Julie’s smart meal prep ideas and passionate words about veganism, then you’re in luck: she and her publisher are offering a free copy to one of my US readers. You can enter below to win, and I’ll announce the winner on this widget in a week.

a Rafflecopter giveaway

And if you’re at all curious about my meal prep now that the DI has started, feel free to follow along on the ‘gram! I’ve been posting all of my weekend batch cooking projects each Sunday evening, and I’m sharing a lot of my packed lunches & snacks as the weeks go by, too.

We’ll see if I can sustain the organization when my next rotation begins, but for now, it feels great to have reconnected with weekly meal planning.

Speaking of all that, a new day of work is ahead of me, so it’s time to sign off. Wishing you a good one, friends.



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Categories: Recipes, Side Dishes, Soups
Method: Stovetop
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Recipe Features: 30 Minute or Less, Meal Prep, Quick & Easy

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Recipe Rating

  1. 5 stars
    I love to make a big batch of veg soup with beans and some kind of grain. I make it on Sunday and it works great for a quick lunch or dinner, either as a full meal or as a side to a sandwich or salad. So good and easy, and especially delicious in the fall and winter when I want something to warm me up!

  2. Recipe looks great. I can’t wait to give it a try! Would love to win the cookbook! My partner and I are both didabled so meal prep and batch cooking are a way of life. My favorites are roasted veggies, soup, lentils, and rice.

  3. I love making a batch (or two!) of veggie burgers, to keep in my freezer. That way if I don’t have much time to cook or we decide to grill last minute, I’m always prepared. I’ve never tried a veggie burger from a store that I liked, so I always make my own now. It’s a little prep, but so much reward.

  4. My favorite make-ahead recipe is soup or stew. Keeps well and gets better after the first day!
    I really like how this cookbook is set up. I like to do meal prep as well and mix and match as the week goes on.

  5. I like to make a big pot of soup or a bean stew and bulk cooked rice or quinoa, and use that throughout the week, along with a salad.

  6. Love that Kim’s book features meal prepping. I would love to get more on top of that! My go-to in a pinch is to always have some sort of good sauce prepped on hand, some sourdough slices in the freezer, and some greens. And I can create a meal from there!

  7. Really like the idea of batch cooking. Wish there were more busy vegans that volunteer what kind of batches they make, whether it’s a big recipe of pesto (for sandwich spreads and pastas), or a homemade curry paste to use several clever ways. Great, useful approach.

  8. My favorite make ahead recipe is lentil soup, then I have a nourishing lunch or dinner several times during the week!

  9. This book sounds perfect for my husband and I. We are on a journey to becoming vegan. The many things that the author speaks about rings true to me.

  10. This looks delicious! I’m going to make this ASAP! Her cookbook looks amazing too! Yum!

  11. pan roasted veggies that i can then add to a salad or something else that is quick or just eat as they are with a side of toast with nut butter.

  12. This looks great! I always try to make ahead a big batch of some kind of grain, beans, and lentils once a week and use them in various ways.

  13. ALL make-ahead recipes are my favorite. : ) I absolutely love knowing a healthy, delicious dinner is already waiting for me in the fridge.

  14. This book looks amazing. Would love to win a copy! I like to make a big batch of black bean and quinoa salad–keeps about all week and makes great lunches!

  15. Love batch cooking; i do it on weekly basis, too. My favourite and most reliable way to ensure i eat well all week long is to cook a big pot of veg medley, similar to Kim-Julie’s mixed veg. It’s a great way to use up bits and ends.

  16. My favorite make-ahead meal is salad. I’ll prep everything in the beginning of the week and just toss together for my work lunches every day.

  17. This cook book is exactly what I need right now. Thanks for the opportunity to win it!

  18. I would love to get better at meal prep and like the idea of cooked vegetables that can be used in a variety of dishes.