I’ve been learning about vegan cooking. Many of my guests are vegetarian or vegan, so I find that it is helpful to have a few simple recipes for main dishes at the ready. However, a dish had better be tasty dishes, or my carnivorous family will turn up their noses!
This soup is on my stove right now, as I write. It’s very easy to make and quite delicious:
4 cups vegetable broth (I use ready-made)
26 0z canned tomato (pureed, sauce, doesn’t really matter)
2 medium onions
1 bunch celery, including the tops!
olive oil
2 russet potatoes, cut into bite-size pieces
4-6 carrots, cut into quarter-inch rounds
1 cup chopped collards or other greens
Any leftover vegetables on hand
Pepper sauce (optional)
Ground pepper (optional)
Salt (on table, optional)
- Put vegetable broth and tomato in soup pot over low heat.
- Chop onions and celery, soften in a skillet over low heat in olive oil.
- Add onions and celery plus any oil remaining to the pot.
- Add other vegetables to the pot.
- Cook over low heat for 1 hour after assembled.
- Serve with pepper sauce on the table, also salt and pepper. Let folks add what they want.
- Serve with good bread.
This can serve as many as 10, depending on how hungry everyone is and what else is on the table. Folks who want spicy soup can add lots of pepper sauce, folks who prefer mild can eat as is.
This is a good soup for freezing for later or for giving to friends who need some soup.
For a graceful way to gift food to someone who has a hard time accepting “charity” or a gift, check out More Hospitality: “I cooked too much food!”
