Really good vegetable soup with or without a punch!

[Guest guest]

I don’t really measure anything when I cook so take

these portions with a grain of salt. I like most of my

dishes to taste a little different each time. The

great thing about this soup is it easily freezes into

smaller portions for later.

 

First get a big pot and pour at least 46 oz of tomato

juice. You can use all organic ingredients but I just

use Campbell’s (I know bad vegan) I don’t use

additional tomato paste to thicken it. I instead use

some fresh roma tomatoes cubed.

 

1 can tomato juice 46 oz

3 – 4 roma tomatoes or any tomatoes

1 red onion (cubed)

4 Celery Stocks (chopped)

3 Carrots (chopped)

3 corn on the cob

1 or 2 squash (yellow, Italian, or green or a little

of all three)

1 small head of cabbage

2 broccoli heads

½ head of cauliflower

handful of green beans

red pepper seeds (or not)

black pepper ground

salt (?)

1 3” long ginger root (or not)

 

Of course you can also use peas, I don’t like peas so

they aren’t put in my soup.

 

Pour tomato juice and cubed tomatoes into the pot, get

the heat up to a slow simmer.

Add the black ground pepper and red pepper maybe a

dash of salt, grind up or cube the ginger and toss it

in too. If you have a tendency to get colds or flues

use lots of Ginger and throw in a *lemon rind. Wash

and then throw in the corn on the cob. Then I just

start washing and cutting the rest of the vegetables

and tossing them in as I go.

 

Save the cabbage for last and make sure to cube it

into 1-inch squares. Ad a little water to cover the

other vegetables if necessary but don’t use too much

water; the vegetables will cock down releasing their

own juices. Once everything is stirred together ad the

cabbage. Cover and simmer, the cabbage will reduce

down as well. Then add some water if needed. When

everything is cooked remove from heat and take the

corn out of the pot and allow to cool. Using a small

steak knife cut the corn off the cob and throw the

corn back into the pot. Throw the cob away or save it

for later for a Martha Stewart type of home craft!

 

The great thing about this recipe is that it can be

altered easily. I particularly like to find vegetables

that are on sale or are low in price due to season.

It’s also very hearty and makes me feel warm and

secure on a cold winter day.

Run part of it in the blender and make a cold gazpacho

type dish for a soup appetizer. Served with a dollop

of tofutti sour cream and sprinkles of diced chives.

Is great at diner parties.

 

Or water it down and run it threw the blinder and add

some protein powder for a healthy quick vegetable

juice shake. Or if you have alcoholics in your family

ad vodka, lemon juice, celery stock and you have a

‘Drunken Vegan’ Bloody Mary cures hang over.

 

Have a couple of big bowls then freeze in smaller

containers for later use. Also can be further cooked

down to just being a vegetable stock for other soups

or stews.

 

Have non-vegans in the family you have to cook for?

Separate part of the soup to second pot before

completely cooked. Toss in some partially browned meat

and finish cooking both soup and meat together.

 

If you would like to add a bean to this soup, just

soak your beans over night straining them often and

cook them in separate pot until half done. Then throw

in the beans about the same time as the cabbage.

Garbanzo, black or kidney beans would be great in this

soup or use all three.

 

I hope this inspires someone to make a big pot of

something healthy!

 

 

 

 

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