easy vegetarian soup!

Awhile back I decided I'd like to be able to make my own soup. For the most part canned vegetarian soups are expensive, come in small cans and aren't always available in small towns or bargain grocery stores. Vegetarians are poor too people! So I set out to create a soup that could be made by anyone, anywhere, regardless of season.

WHAT YOU NEED:

3 cans of Swanson Vegetarian Broth

1 bag of frozen mixed vegetables of your choice. What I do is I usually buy one bag of either a California Blend or Italian Blend and then another bag of just regular mixed vegetables.

1-2 red potatoes

1/4 -1/2 clove of garlic depending on your personal taste

seasoning according to taste

(Optional: rice or noodles)

WHAT YOU NEED TO DO:

Add all three cans of vegetable broth to large pot on medium heat. Add garlic to broth.

While waiting for the broth to warm, wash and slice or dice your potatoes (again according to your personal taste)

When broth becomes warm, add potatoes.

The add either an entire bag of frozen vegetables, or if you plan to mix your veggies, do half and half of each. Two bags would over power the broth.

Wait for soup to boil and reduce heat. I typically let this simmer anywhere from an hour to four hours, depending on how long I have to get it made.

Stir every so often and make sure to taste it. As the broth cooks, the flavor will change and you may need to add your spices of choice.

To beef up the soup (pardon the expression) you can also add rice or noodles. I recommend boiling this addition in an additional pot until it's ALMOST done (or you know, al dente) add the noodles or rice about 10-15 minutes before you plan on serving the dish, in order to keep them from getting too mushy.

This could also be done with fresh vegetables, but I'm keeping in mind that not everyone has access to affordable produce in the winter months. The whole mess usually costs me between 3-5 dollars to complete and will serve 8. It also keeps pretty well in tupper wear and also reheats well. Good option if you're trying to take your own lunch to work/school/etc.

Using my love for Soyrizo

Last night it was pretty warm here in California so I decided a salad was in order for dinner. I went to the store to pick up some lettuce when a brainstorm hit me!

Soyrizo Taco Salad! I did this on the easy and cheap. This recipe could be easily veganized.

What you need:

1-Bag of salad mix. I did a mixed greens and baby spinach leaf mix

1-tube of soyrizo

1-bag of taco chips

1-cup of shredded cheese (or vegan cheese)

1 1/2 cups of sliced olives

1 1/2 cup of salsa

1 green bell pepper

2 cups of chopped green oinions

sour cream or vegan sour cream

salad dressing of choice. (I used Kraft Vidalia Onion Vinaigrette with Roasted Red Pepper)


Preperation:

Chop the bell pepper and oinion, saute in a wok with a touch of salsa and some of the olives until the bell peppers are tender. (I also thew a handful of Frenchs Dried Oinions in for texture and flavor and a dusting of garlic sea salt.)

Take a skillet and heat soyrizo to texture preference. Cook it longer on higher heat if you want a firmer, crisper, texture.

Turn both pans down to low to keep warm.

Take taco chips and crumble. Toss salad with taco chips, cheese and the remaining olives.

Lay salad out on plate. Top with soyrizo and bell pepper garnish. Add dressing to taste. Top with sour cream and a dollop of salsa. I topped the boyfriend's sour creme and salsa mix with a little olive to make it pretty. You can also sprinkle some of the shredded cheese on top for color.