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LOCATION: Recipes >> Vegetarian >> Veg Soup 05

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Veg Soup

1 pkg Morningstar crumbles
1 tablespoon olive oil
1-2 tablespoons soy sauce
8 cups water
4 cups strong veg stock
1/2-3/4 cup tomato sauce
15 oz can kidney beans
1/4 cup pimento, sliced
1 cup diced tomatoes
1 cup corn
1 cup baby carrots, sliced
1 onion, diced
1 potato, peeled and cut into 1/2 in chunks
1/2 cup celery, diced
2-3 cloves garlic
1/4 cup Italian parsley
1 diced jalapeno, optional
1 1/2 tsp. chili powder
1 tsp. cumin
oregano, red pepper, basil and salt to taste

In a large pot (I use a 10 qt, but an 8 qt would do it I believe)
heat up the olive oil. Once it reaches a nice temperature (where
it smoothly and easily slides back and forth in the pan when you
move it) dump the Morningstar crumbles in (or whatever you're using
for "chicken", if you are not using any meat replacers, maybe you
want to fry up the onion for a nice rich taste). Throw in the soy
sauce, and saute until the crumbles are no longer frozen, and
they're just starting to stick a little to the bottom, leaving a
brownish residue (obviously non-stick won't do for this). Pour in
your broth, deglazing the bottom of the pot.

Once that is done, pour in the water and all of the ingredients.
Heat on high, to a boil, then reduce and simmer at low heat for
many, many hours (I simmered the whole day, about 8-10 hours)
checking on it every now and then to see how it's doing. Once it's
reduced about half it should be done. It should be a nice mellow
brown color, rather than the orangish red it started out as. A good
indication that it's starting to be finished is that the horrible
smell that originally wafted from the pot will start to be replaced
with a nice rich stew/soup smell.

Makes about 6-8 generous portions, and freezes wonderfully. Topping
suggestions: chopped green onions, parsley, cheddar cheese, sour
cream Truly scrumptious served with a nice toasted bagel.


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