Discussion Board

I made Lentil Soup Italiano and Hot and Zesty Black Bean Soup this morning. These are from Lorna Sass' Complete Vegetarian Kitchen.

Five pounds of potatoes, three pounds of sweet potatoes, frozen veggies, apples and kiwis round out the main items for the week. I have some leftovers to work in this week as well.

Here is my favorite soup of the moment.

Two handfuls mungbeans
1 baby bok choy sliced
a couple shitake mushrooms/crimini mushrooms sliced thin
8 oz tofu cut into small cubes (I use firm tofu)
2 scallions sliced thin
2 tbsps shiro miso
1 big garlic chopped
1 tsp kosher salt
1 tsp fresh cracked pepper

Add enough water to cover everything, bring to boil, then simmer.

Delicious on a cold day!

I am loving Sweep Potato Bisque and Potato chowder from Starch Solution.

This week I'm doing taco soup:

1 c. cooked black beans, drained and rinsed
1 can hominy, drained and rinsed
2 c. water
1/2 c. salsa
salt-free taco seasoning to taste
dash of liquid smoke

(Makes two servings)