Aptly named because this delicious and hearty stew soup was a collaboration from my fridge, my freezer and my friend, Ann. It started with the Sunday fridge clean-out exercise and ended with an awesome stew full of flavor and goodness!
Prep time: 10 minutes
Cook time: 30-40 minutes
Makes 6-8 full cups
- 6 cups homemade (or store bought) vegetable stock
- 1 large white onion, diced
- 2-3 garlic cloves, minced
- 1 orange pepper, chopped
- 3 small banana peppers, chopped (use something spicier, if you like)
- half a dozen small red potatoes, cut into quarters
- 2 zucchini, chopped
- 4 large tomatoes, diced
- 2 cups carrots and celery, chopped
- mushroom ‘bacon’, made early in the weekend
- 1 frozen Italian Stallion no-meat sausage from No Evil Foods, sliced*
- 1 Tbls. cumin
- S/P to taste
*Optional add-ins include garbanzo or cannelini beans, tempeh slices, Italian flavored seitan, roasted eggplant, or extra firm tofu.
- Fire up a large stock pot to medium heat and throw in the onions, cooking until softened. No oil necessary here, just use a little of your vegetable stock to keep the onions from sticking.
- Add the minced garlic and cook for another 3 minutes until fragrant.
- Next, add your chopped carrots and celery and cook for another 4-5 minutes, adding a half cup of the vegetable stock to begin to soften these guys.
- Add in all your peppers and another half cup of stock. Cook for 3 minutes, then add the rest of the stock to the pot.
- Turn up the heat slightly and add your potatoes and your choice of protein (seitan, tempeh, or beans). Bring to an easy boil, cover the pot and let simmer for 12 minutes or until the potatoes just begin to be fork tender.
- Add the remaining ingredients, stir and cover pot. Let simmer for 20 minutes.
- Taste for seasoning and add as necessary.