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Recipe submitted by mentink, 10/03/09

Veggie Comfort Soup

Ingredients (use vegan versions):

    6-7 cups veggie broth or water+bouillon
    1 1/2 cup cooked brown rice
    1/2 onion, roughly chopped
    two cloves garlic, diced
    1 Tbs soy sauce
    1 tsp each: basil, oregano, celery seed, pepper, hot sauce
    1/2 package tempeh, cubed
    1 cup frozen peas
    2 tomatoes, roughly chopped
    2 cups fresh spinach

Directions:

Cook rice according to directions on package and set aside. Do not overcook rice, because it will continue to cook with the soup.
Boil veggie broth with spices, onions and garlic until onions are translucent/tender.
Add rice, frozen peas and tempeh. Return to boil.
Reduce heat and simmer for about 30 minutes, stirring occasionally.
Add spinach and tomatoes. Cook for another 10 minutes.
Season to taste.

This is a really hearty soup and would work with almost any veggie.

Source of recipe: It's been raining for weeks and was craving soup. This happened. All measurements are rough. And all ingredients were chosen because that's what I had on hand.Modify veggies according to what you have in the fridge and get creative.

Makes: 6-8 servings, Preparation time: 10 mins, Cooking time: 1 hour

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