What better way to kick off fall than a comforting bowl of Spanish bean soup paired with Sarah Morey’s wild energy? Check out the recipe below!

Sarah Morey began her musical journey at around 7 years old, and now at 24, she’s been immersed in music for as long as she can remember. Her initial inspiration came from her deep admiration for Hannah Montana and wanting to be like her. At that young age, She believed she was Hannah Montana. She also developed a strong love for country music, largely influenced by her mom, who would play country radio in their car. Growing up in Tampa, Florida, Sarah’s connection to the genre was rooted in her mom’s background in the small town of Auburndale. The combination of country radio and her love for Hannah Montana sparked Sarah’s interest in songwriting when she was 7. Curious about the origins of the songs she heard on the radio, she asked her mom where they came from. Her mom explained that people wrote those songs based on their life experiences, which led Sarah to wonder if she could do the same. Encouraged by her mom, she started writing songs a cappella, using sheets of people to capture her ideas and sang them to anyone who would listen- classmates, family members, or anyone who would lend an ear.

Throughout her childhood, Sarah’s parents were incredibly supportive of her musical ambitions. They encouraged her from a young age, even though they weren’t involved in creative pursuits themselves. While they couldn’t afford extravagant things like a tour bus, they always made Sarah feel like her dreams were attainable. This support extended to her education as well; her parents enrolled her in performing arts schools starting in middle school, where she thrived in a nurturing environment surrounded by peers and teachers who shared her passion for music. Her dad, a big fan of local music, also helped her connect with the local music scene in Tampa, further fueling her passion for music and growth as an artist.

When Sarah was 10, her parents took her to a Miranda Lambert concert that left a lasting impression on her. At the time, she hadn’t started playing guitar and was only singing her songs a cappella, but watching Miranda Lambert on stage changed everything. Seeing Miranda sing her songs and play guitar inspired Sarah to pick up the guitar herself. At age 14, she began playing open mic nights in Tampa, and by 15, she was booking professional cover gigs with a band. She managed to save up for her first car playing gigs. Miranda Lambert and Chris Stapleton have been big influences on Sarah’s music. While her singing style leans more towards country pop, her songwriting also draws inspiration from a variety of genres. She studied the lyrics of artists like the Love Junkies- Liz Rose, Hilary Lindsey, and Lori McKenna as she grew as an artist.

Her music grew to be deeply personal, often telling true stories from her life like moving from Florida to Nashville and the women that have inspired her including songs about her grandmother Betty and her childhood friend Harley. Both women embody strength and resilience, qualities that Morey admires and channels into her music for songs like Betty and Harley. Songs like Wild, reflect on her many fun experiences doing music and the people she’s met along the way. For her EP, “Mama, All The Cowboys Call Me Wild” Sarah has also collaborated with the Gwynn Sisters for her song, Break It, to bring their tight harmonies and powerful vibes. The strong bridge paired with the dramatic, cinematic story of a Wild West cowboy in this collaboration gives fans a chance to see Sarah Morey sharing music that resonates with her personal story and artistic vision.

So what’s next for Sarah Morey? Although she hasn’t officially announced it yet, she is currently working on an acoustic version of all the songs from her EP “Mama All The Cowboys Call Me Wild.” This upcoming acoustic EP, titled “ Never Be Tame,” is set to release in early 2025 and will feature stripped-down, acoustic renditions of the original tracks. The idea is to showcase the contrast between the “Wild” and “Tame” sides of her music, reflecting the balance she values in her life and art. In the past year, Sarah has been performing frequently in Nashville, focusing on local shows rather than touring extensively. While she’s not aiming for a superstar lifestyle, like Carrie Underwood or Miranda Lambert, Sarah dreams of continuing to perform live, collaborate, and eventually release a full-length album. She’s already achieved amazing milestones including her debut at the Bluebird Cafe during CMA Fest, which was a ticketed, sold-out show and she continues to play more shows in Nashville.

For her fans, Sarah’s message revolves around three core mottos. Instead of sticking to a single path, Sarah encourages her fans to “Swerve” by making their way, embracing all the changes in their journey, and not being afraid to take risks, even if it means swerving off the beaten track. Another motto Sarah holds dear is to “Have fun”. Despite tackling serious topics in her music, Sarah believes in keeping the creative process fun and carefree, celebrating the joy that comes with living life through music. Sarah’s third motto is “Leave room for magic”. She always reminds her fans of the importance of staying open to unexpected opportunities and allowing space for amazing things to happen, both in music and life. Sarah’s journey is about finding joy along the way, and she’s excited to share more music with her fans, particularly the upcoming acoustic EP release. Be sure to follow her Instagram for more music from Sarah Morey.

Follow Sarah Morey on Instagram

When it comes to food, Sarah has allergies to mint and cinnamon, making it challenging for her to use common dental products that often contain mint. Although her allergies aren’t life-threatening, they cause discomfort and allergic reactions. She can tolerate herbs like cilantro in moderation as a garnish on dishes, but too much can trigger a reaction. One of Sarah’s all-time favorite meals is Spanish bean soup, a dish her granny Betty used to make. Growing up in Tampa, where there’s a lot of Cuban influence, this comforting soup is a cherished family recipe. The dish includes garbanzo beans, smoked beef sausage, and golden potatoes, served warm with a sprinkle of cilantro and a side of crusty, buttery Cuban bread.

Sarah also loves to cook and enjoys preparing dishes with fresh, simple ingredients. Some of her favorites include steak with sauteed mushrooms, chicken piccata with capers, and homemade pasta with fresh sauces. She has a particular fondness for fancy cheeses and loves meals that feature fresh, high-quality ingredients. As a Florida native, she enjoys seafood like salmon and sushi. She also loves clam chowder, particularly Tony’s Clam Chowder from Cedar Key, Florida- a place she frequented during childhood vacations. In Nashville, Sarah’s go-to restaurants include Gannon’s in Printers Alley, where she enjoys the fresh food and jazz ambiance, and Hall’s Chop House, particularly for its patio and quality dining experience. When it comes to sweets, Sarah is a true chocolate aficionado. While she doesn’t care for ice cream or milkshakes, she loves chocolate in all its forms- whether it’s white, milk, or dark chocolate. She particularly enjoys chocolate chip cookies, cupcakes, and even chocolate fountains for dipping strawberries and fruit. She’s always enjoyed chocolate from a young age and even received dark chocolate bunnies for Easter each year as a kid.

For this feature, I decided to create a recipe that honors the comfort and nostalgia Sarah still feels around her grandmother’s Spanish bean soup. I added smoked beef sausage and a bit of smoked beef bacon for extra flavor from Bare Bones Butcher in Nashville, served alongside crusty Cuban bread- perfect for the fall season. Check out the recipe below.

Spanish Bean Soup

Ingredients

1 lb bag of dried garbanzo beans (soaked in water overnight)
Salt and fresh ground black pepper to taste
2 cloves garlic, minced
1 teaspoon garlic powder
32 ounces chicken bone broth
2 lb packages beef smoked sausage, quarter sliced
1/2 lb beef bacon, cooked and sliced into large pieces (Bare Bones Butcher if in Nashville area)
3 pounds red potatoes, cut into quarters
4 cups water
3 packs Goya Sazon Seasoning with Saffron
pinch of Saffron, slightly crushed ( you will need Spanish Saffron)
fresh cilantro chopped for garnish

Directions

Add garbanzo beans with water and bone broth to Instant Pot or Crock Pot.
Then add red potatoes, beef sausage, beef bacon, garlic, garlic powder, salt, pepper, Goya seasoning packets, and saffron.
Stir everything together to mix well.
Cover and cook on low for 8 hours on slow cook mode if using Instant Pot.
Garnish with cilantro and serve with crusty Cuban bread. Enjoy!