So the GBC #2 turned out kinda meh. I didn’t make this one vegan, due to time, cooking and cost restraints. Whipped it up in the morning and cooked it. Turns out Swiss cheese, the real kind, doesn’t melt for crap and didn’t really blend very well to add to the flavor of the casserole. Turns out the fondue mixture Swiss Cheez that I made earlier in the week blended much better and gave it so much more flavor. Yet another mark in the, “OMG turns out my vegan food tastes amazing” column.
Scoob and I went Black Friday shopping today and pretty much wore ourselves completely out. Throughout the day we attempted to eat and stay fueled since we’d had about 4 hours of sleep total. Our bagels after many hours of shopping only served to tide us over for a few hours. We stopped by the awesomely delicious Sticky Fingers bakery in Colonial Heights, DC and had sweets and “Tuna” melts.
Once home, we had Christmas trees to assemble and shopping days to recover from. I caught the wild hearty soup hare and finally showered and pulled myself out my funk. De-funking required the making of this soup. Pretty simple with super accessible ingredients and maximum rumbly belly pleasing.
So here’s my “Everything in my cabinet” soup.
Cabinet Soup
Ingredients:
1 small onion chopped roughly
olive oil
4 cups of vegetable broth
1 cup of water
1 16 oz. can of kidney beans, drained
1 16 oz. can of black beans, drained
1 32 oz. can of diced tomatoes
2 cups of frozen mixed veggies
3 peeled and chopped carrots
1 cup uncooked barley
couple of shakes of Italian spice mix (thyme, rosemary, basil, oregano, marjoram, garlic)
2-3 Bay leaves
sea salt to taste
pepper to taste
Saute the onions in the olive oil. Once the onions are tender shake in your spices and add your broth. I used the Knoff’s bouillon cubes, so I added 4 cups of water and let that boil before I added my cubes.
Add in bay leaves and all the canned veggies and barley. Bring everything to a boil and cover the pot. Let everything simmer for about 15 minutes or so before adding in the frozen veggies. Cover the pot again and let everything cook for another 15 minutes or so.
Soup should be done by this point, just salt and pepper to taste. Serve hot. Enjoy :3
Shy
by NeedToDestroy | Posted in Uncategorized | No Comments | RSS