Language is my second language. (khongashes) wrote in vegancooking,
Language is my second language.
khongashes
vegancooking

Recipe for Veggie Soup

stock ingredients
1 1/2 gallons COLD water
2 large white or yellow onions
2 large carrots, peeled
3 stalks of celerey, just stalks, not the entire head
3 garlic cloves
2 large ripe tomatoes
3 bay leaves
1 large handful flat leaf parsley
1/2 lemon
salt and pepper

get that big stock pot on, glug two nice tablespoons of olive oil in the bottom and let it warm...do not let it smoke. take large white onions and cut it into large segments, break it apart, and get it into the oil...simmer the onion until it is beginning to become translucent, be very careful not to let the onion brown or burn....now cut your carrots and celery into large pieces and get them into the pan, simmer the vegetables on low heat for about five minutes....now add the lemon and both tomatoes cut in half. give the garlic cloves a good whack to smash them, and get them into the pot also. add the parsley. pour in your cold water and add the bay leaves and about a tablespoon of both salt and pepper.
turn the heat to high and let the water come to a boil....once the water is boiling, lower the heat and let the stock simmer for about an hour and a half. when the stock is finished it should be somewhat yellow, quite clear, and flavorful but not powerful....also, it should not be salty and should have a slight acidic taste.
soooo, strain that stock out and set it aside.....a good idea is to make lots and lots of stock and freeze it in sealable containers for later use!

next step....getting vegetables ready for the ol' soup:

1 lb large dried white beans or tuscan beans (no canned stuff!)
1 1/2 lb roma tomato (cut into 6ths)
1 yellow onion (roughly chopped)
2 large zucchini (cut into 1/2" cubes)
2 carrots (cut into small cubes)
6-8 medium yukon gold potatoes (skin left on, cut into 1/2 cubes)
2 garlic cloves (whacked and crushed)
1/2 can tomato paste
1 large handful fresh basil
2 tablespoons raw sugar
1 tablespoon cumin
1 bottle good ale
soak the beans overnight in room temperature water.....i always soak beans for about 14 hours...sometimes longer.

get the soup pot back on, add 2 tablespoons olive oil and bring up to heat. add onions, carrots, and potatoes. sautee and stir until onions start to sweat and go translucent...do not brown or burn, otherwise everything will taste bitter and bad.
now add the tomato paste, zucchini, garlic, tomatoes and beans....stir slowly and let the tomato paste start to darken lightly, then add the beer....after the beer foams up and heats, add the sugar and cumin...once everything is bubbling away, add that gorgeous vegetable stock.....bring the entire thing up to a boil for five minutes and then reduce to a low simmer.....the idea now is to let everything break down and become stewy......cook everything until the tomatoes are mush, the beans are quite soft, and the potatoes have broken down greatly..  add salt and pepper to taste. rip apart all of that basil by hand and throw it into the soup right before you serve it. do not cook the basil in with the soup
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**ETA** before serving, i defrosted and added trader joe's "meatless meatballs", 3 per bowl,  and it was p e r f e c t i o n.

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