Vegetable Soup

My Mom made the absolute best vegetable soup in the world! I've tried to copy it without using meat, but haven't gotten the results I've wanted...until now. This soup satisfies my hunger and my soul. I can close my eyes and remember eating Mom's soup as a child. Hope you enjoy it as much as I do. The liquid smoke and No Beef Base are optional, but highly recommended for the deep, rich flavor I look for in vegetable soup.

Vegetable Soup

1 small wedge cabbage, shredded
1 can green beans, mostly drained
1 can black beans, drained and rinsed
1/2 large onion, chopped
3 small gold potatoes, medium diced
1 cup frozen corn
1 bag frozen roasted vegetables, optional
4 carrots, scrubbed and sliced
1 can lima beans, mostly drained
1 can diced tomatoes
1 small can tomato sauce
1 small can water
vegetable broth
salt and pepper to taste
garlic powder
onion powder
liquid smoke, optional
1 teaspoon Better Than Broth No Beef Base, optional
1/4 cup rice or other grain (to give the soup a little substance)

 

Put all ingredients in a Dutch oven and bring to a boil. Lower fire and cover. Cook on low (hard
simmer) until cooked, about 1 hour, adding vegetable broth as needed.

No Beef Stew

This dish started out as a beans and greens dish while on vacation in Oklahoma. We were at my sister-in-law's house for a cookout (Oh my gosh, I had forgotten just how much meat people eat at a cookout!) and I brought my Instant Pot to cook for Bob and I. I kept adding things and it was a lot like beef stew! So when Bob asked for some of my beef stew I decided I'd better post it so I wouldn't forget what I had done! Amounts of ingredients are variable...make a little or a lot. I like to make a lot and portion and freeze what we don't eat in a couple of days.

No Beef Stew

Several potatoes (depending on how big they are and how much stew you want to make, use your favorite potato)
1 bag greens (such as collards, kale, spinach, etc.)
2 cans beans, rinsed and drained (any kind...mix and match)
1 cup frozen sliced carrots
1 medium onion, diced
1 cup frozen corn
4 rounded teaspoons Better Than Bouillon No Beef Broth paste
Salt and pepper to taste
Garlic powder to taste
1 1/2 to 2 cups hot water

Scrub or peel (if not organic) the potatoes and cut into large diced pieces and place into the Instant Pot liner. Add the rest of the ingredients (adding the water last).

Set the liner into the IP, cover and seal the lid. Make sure the knob is turned to pressure. Set on Manual for 5 minutes. Quick Release.

Note that it will take a while to come up to pressure because of all the frozen foods. If you want to use fresh, that's great and it will not take as long to come up to pressure. I just always have bags of greens, corn, and carrots in my freezer so that's what I use.

Broccoli Slaw

I love the organic broccoli I get at Whole Foods. It has a wonderful, clean taste, but is on big long stalks. I've been putting some of the stalks in my stock bag in the freezer but throwing the rest away. Hated that. Then I was talking to my daughter the other day and she mentioned she made some broccoli slaw as a side for dinner. Broccoli slaw! What! She gets hers in a bag all shredded but I knew I would be making mine! Woohoo...here come the broccoli stalks!

Broccoli Slaw

1/2 cup plant milk
1 tablespoon lemon juice

1 wedge cabbage, green or purple
2 carrots, scrubbed if organic, peeled if not
2 large broccoli stalks, peeled

2 tablespoons tofu mayonnaise
1 teaspoon yellow mustard
1 tablespoon sugar (agave nectar is fine too)
salt and pepper to taste

Stir the lemon juice into the milk and let it sit a few minutes. This is your buttermilk substitute.

In a food processor, shred the cabbage, carrots, and broccoli stalks. Place slaw mixture in a large bowl.

Mix together the mayonnaise, mustard, and sugar and add to the slaw. Pour in the buttermilk and mix well. Add salt and pepper to taste.

Refrigerate for about an hour to allow flavors to blend.