1,001 ways to make soup.

Soup is a great way to make use of various wilty produce in the crisper, and almost empty bags of grains in the pantry. This soup has no name, but maybe it should be called "a mish-mash of whatever" soup. Rolls off the tongue, doesn't it?

Here's what I do to make a mish-mash of whatever soup and manage to keep it somewhat healthy. Start with eight cups of veggie broth, stock, or water with vegan bouillon. Then add the following:

Pick one handful from the grain category (any grain you like will do):
pearl barley
pasta noodles
quinoa
rice
couscous
wheat berries
bulgar

Pick at least one from the protein category:
lentils
black beans
pinto beans
white beans
Soy Curls
chickpeas
seitan chunks
TVP
tofu cubes

Pick several from the produce category:
turnip greens
kale
collard greens
spinach
broccoli
corn
green beans
peas
carrots
tomatoes- canned, fresh or sundried
potatoes
sweet potatoes

And pick plenty from the extra flavor category:
onions
garlic
salt
pepper
siracha sauce or other hot sauce
liquid smoke
soy sauce
rice wine vinegar
coconut milk


Heat everything up in a soup pot for 45 minutes to 1 hour, depending on the type of grain. Season to taste and eat every day for the rest of the week until you're sick of it.

Here's my last batch of soup. Collard greens, turnip greens, chickpeas, Soy Curls, corn, pasta, tomatoes, in a base of veggie broth seasoned with soy sauce, siracha, and black pepper. Blurry soup. I really should use a tripod after 8pm.



Not soup related. Cookies! Specifically, the Peanut Better Cookies from Vive le Vegan stuffed with some of that cream filling from the oatmeal cream pies a few weeks ago. These were great. The cookies are nice and soft (and refreshingly free of any margarine), and the cream was no-too-sweet. Love!