Vegan Vegetable Soup

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)

  1. Put  vegetable broth and tomato in soup pot over low heat.
  2. Chop onions and celery, soften in a skillet over low heat in olive oil.
  3. Add onions and celery plus any oil remaining to the pot.
  4. Add other vegetables to the pot.
  5. Cook over low heat for 1 hour after assembled.
  6. Serve with pepper sauce on the table, also salt and pepper. Let folks add what they want.
  7. 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!”

 

October Requires Pumpkins, Right?

To the Nth posted this soup recipe, and I replied with soup enthusiasm. Then she made a brilliant suggestion: “Do we get bonus points if we combine soup-making with your hospitality challenge?”

To which I have to say, “Heck, yeah!” So here is a new angle on the Hospitality Challenge: share soup or any other quick, easy, inexpensive recipes that might be good for serving to your guests!

The prize: honor and undying gratitude from other Hospitable folk.

By the way, I recommend you check out her blog. She’s fun.

To the Nth

Happy autumn, y’all! We’ve made it through the marathon of the Jewish fall holidays (Rosh Hashanah, Yom Kippur, Sukkot, and Shemini Atzeret/Simchat Torah all come tumbling one right after the other) and visits from both our families. The picture I have in my head for an ideal October involves space to breathe as the days grow shorter and the Florida heat and humidity approach marginally acceptable levels. Oh, and also a lot of soup.

We love soup and eat it even at the height of summer, but I have to admit there is a special joy in it when there is a chill in the air. I came up with the following recipe over the summer when Sampson was flying late and I was pawing through the pantry for something quick, easy, and just a little more sophisticated than ramen noodles. Random canned goods to the…

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