Friday, March 2, 2012

Supper Soup

For supper - and breakfast, and lunch, and possibly supper again.

Take two pots, one for broth, one for steaming. Into the one for steaming put three giant carrots cut up, a big turnip (cut up), half a cabbage, and a couple potatoes (add the potatoes later on).

Into the broth pot add a bunch of water, then mung beans, cook for a while, then add half a can of leftover blackbeans, a half quart of canned tomatoes, leftover tomato sauce, an onion cut up, some onion powder, italian seasoning, tumeric, salt, a scoop of peanut butter, some pepper of some sort, a bit of brewer's yeast, and then bring it to a boil for a while. Also add a little bit of oil - I used some canola and peanut oil, but not much since the peanut butter is already pretty oily.

Dump the veggies into the broth, and serves ten, at a minimum! as it is three of us had a good meal, and I'm eating leftovers for breakfast, and freezing the rest to use as a base for the next soup I make.

What I'd do differently.... maybe use frozen peas to cool it down instead of frozen corn. Gotta use one though cuz i'm just too impatient to wait for it to cool down! also... maybe add some spinach to the broth at the end, or some grated zucchini...

Served with sourdough bread, toasted, and fresh cauliflower and broccoli with some dip.


  1. sounds like yummy soup but wondering why the two pots, just make it all in one pot veggies and water make a good broth!!! good idea for a blog!!! what does the title say

  2. The title says "let's talk!" The reason I make it in two pots is because I like to steam the vegetables rather than boil them. It's a bit healthier, gives them a different flavour, but most importantly it's faster!