After William left for the day with no lunch in hand and I was starving come my own lunchtime I decided something had to be done. I searched the cabinets and could not really come up with anything substantial. I decided it was time to compile what produce we had on hand as well as dry goods. What came out of this was a delicious new soup for my collection. (Don't worry, I took some to him at work so he would not go hungry either.)
Bare Cabinets Soup
(Serves 6-8)
Bare Cabinets Soup
(Serves 6-8)
Ingredients:
5 carrots, sliced
1 bunch Kale, torn into bite size pieces (3-5 cups)
1 block Tofu, drained, cubed
5 Baby Portobello Mushrooms, sliced
1 Can Pinto Beans, drained
1 Cube Veggie Bullion
1 Cube No-chick'n Bullion
8 Cups Water
1 tsp Onion Powder
1/4 tsp Garlic Powder
2 Tbsp Bragg's Liquid Aminos
Olive Oil for saute'
Salt to taste
Directions:
*Drizzle large pot with olive oil.
*Add carrots to pot and saute' over med-high heat for about 5 minutes.
*Add tofu,mushrooms, and Bragg's to pot and saute' another 5 minutes.
*Add bullion and water.
*Add Beans, seasonings, and Kale and bring to a boil. Once boiling, reduce heat to low and simmer.
*Simmer about 30 minutes.
*Enjoy!!
Post a Comment