Sauerkraut Soup

I took a break from studying to make some soup, so I thought I'd put the recipe here while I watch the Canucks trying not to end up down by three games.

4 potatoes

1 onion

2 carrots

Cut these up, and put them in a pot to steam, then throw some water in another pot and bring it to a boil. Put in the following:

1 quart home-made sauerkraut.

1 quart canned tomatoes

handful of dried pine-mushrooms

Season it with some taco seasoning, or curry seasoning, and garlic powder, but remember that the sauerkraut has salt in it. I threw in the juice of the canned beans as well, and a couple tablespoons of olive oil.

Once the veggies were steamed, I put them in the soup, and let it simmer for a bit, then sit for a bit so the potatoes could soak up some of the flavour, and then had with some bread, that I thought was the whitest looking brown bread I'd ever seen, until I double checked the bag, and apparently I'd gotten white bread instead of brown. The only downside was that I couldn't smell the pinemushrooms that much as the sauerkraut was pretty strong, however they still added a really nice texture!

When my mom makes sauerkraut soup she uses rice instead of other veggies, and veggie-burger instead of black beans and pine mushrooms for protein... I think I like the rice for potatoes, but I'd keep my other changes!

Now back to the game. Go Canucks Go! and I promise to get a lot of homework done after the game :-).

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.