Our Family’s Vegetarian Soup

[Guest guest]

Our Family’s Vegetarian Soup

 

Makes about 16 very large servings

 

8 Yves or other quality brand name Vegetarian Patties

thawed and cubed

2 medium cooking onions each cut into 8 pieces

1 large Zucchini cubed

2 large carrots sliced diagonally into thin pieces or

thicker if you prefer

4 large stalks celery sliced diagonally into thin

pieces or thicker if you prefer

2 cups of dried and soak Shitaki mushrooms cut into

small pieces

1 each large red, yellow and green bell pepper cut

into bite size pieces

4 cloves of garlic peeled and cut in half

2 cups of dried, soaked and cooked black beans

 

 

8 cups or more of quality vegetable stock, store

bought or homemade

1 full jar of mild or medium homemade, “Pace” or other

brand of quality salsa

2 small cans or one medium can of quality tomato juice

Salt, pepper and other herbs and seasonings to taste

 

I also added to the above ingredients frozen and

thawed saved diced broccoli stalks and slice asparagus

stems which I religiously save!

 

Preparation:

*Prepare black beans the day prior to making the soup

*Soak the Shitaki mushrooms the day you make your soup

 

Cube veggie burgers and set aside

 

Prepare all the vegetables and set aside

 

In a very large stock pot mix vegetable stock, salsa

and tomato juice

 

Add all the vegetable patties, vegetables, aromatics,

stocks, stems and black beans. Also add whatever else

you like to! This is a soup for having fun with!

 

Bring to a slow boil and stir it from time to time to

prevent anything sticking to the bottom of the stock

pot. You don’t want to scorch or burn any of the

ingredients in this soup, especially the garlic.

 

Skim foam off the top until there isn’t any left to

skim

 

Reduce heat to simmer or lowest heat setting on your

stovetop element. Let simmer away all day, again,

stirring from time to time.

 

This recipe is best started early in the morning and

really does taste much better the second day.

 

To serve:

Top with sliced green onions.

Serve with green salad and garlic toast!

 

It is best not to leave this soup in a metal pot of

any kind. It is best transferred to containers or an

enamel pot after first serving.

 

Spring may be just around the corner where you live,

but up here in the north it’s still very much

wintertime! We enjoyed this soup last night and will

again tonight!

 

This soup freezes very well!

 

ENJOY!