Wednesday, May 11, 2011

Sometimes you feel like sugar shock...

And sometimes you don’t. I love baking, but the day I was serving my all Amerian cupcakes to my friends I knew they would not want anything heavy for dinner. My husband especially would want the rest of the meal to be light and tasty. Whipping up a great spring soup is easy! I had everything I needed in my fridge but the rest of you might need to do some shopping. This makes a ton, but it lasts all week… or feeds your gaming group, either way. If you want extra points with your friends, serve this with your favorite good crusty bread, such as Trader Joe’s Roasted Garlic and Thyme Sourdough bread. That stuff is so delicious an addictive that it really should be illegal.

Spring Vegetable Soup
1 ½ medium onions, or one huge yellow onion
6-7 stalks of celery
5-7 carrots
1 package of tofurkey Italian sausage links
5-8 garlic cloves
1 large heaping tablespoon of Better Than Bullion No Beef Base or other bullion
About 7 potatoes, small Yukon gold potatoes
1 bunch of grilled asparagus or 1 12 oz package of Trader Joe’s Grilled Asparagus
5-7 roma tomatoes
1 large bunch of kale
½ a 12 oz package of cooked green beans
2 cans of black beans, 15 oz each, organic preferred

Heat a heavy soup pot over medium heat. Dice the onions, celery, and carrots. Slice the tofurkey rounds. Add all these to the pot and allow to cook until the onions begin to sweat. Add the water and bullion. Mince and add the garlic. Dice the potatoes and add those. While they are cooking, dice the potatoes, slice the kale, slice he asparagus and cooked green beans. Once the potatoes are slightly tender add the rest of the prepared veggies. Wash and drain the black beans, add those. You are done.

Chef’s Notes
This soup is light and delicious with an intoxicating amount of antioxidants. You can add any extra veggies you have, too. This soup can take them all! If you do not have the Better Than Bullion No Beef Base, add any veggie bullion you have and like.

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