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 Vegan Soup
Ingredients:5 carrots, sliced1 bunch Kale, torn into bite size pieces (3-5 cups)1 block Tofu, drained, cubed5 Baby Portobello Mushrooms, sliced1 Can Pinto Beans, drained1 Cube Veggie Bullion1 Cube No-chick’n Bullion8 Cups Water1 tsp Onion Powder1/4 tsp Garlic Powder2 Tbsp Bragg’s Liquid AminosOlive Oil for saute’Salt to tasteDirections:*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!!