Tuesday, October 24, 2017

Three-Bean and Kale Soup Just Happens To Be #Vegan

Our very-nearly-vegan daughter came to help Charlie repair the roof, and I made soup. She says she gets teased at work by all the omnivores, who say things like, "Had your grass today?" and "So what CAN you eat? Lettuce?"

Silly people! For lunch, I fixed us this soup. I hadn't know what time she would arrive, so I threw this together in a flash (ha-ha, they were fixing the flashing around the chimney, and I put this together in a flash, I crack myself up, which is good because nobody else is laughing).
I used a can of Simple Truth Organic Tri-Bean Blend (kidney, pinto, black) and half a can of diced tomatoes. Four cups of water, two big cubes of vegetarian bouillon, onion powder (because Charlie doesn't tolerate onions very well), and a teaspoon or so of olive oil for richness. I went out back and picked some parsley, basil, sage, and kale. Minced the herbs and added them, chopped the kale and added that. Brought it to a boil to dissolve the bouillon, turned the heat down to simmer, and let the flavors swap around for about 20 minutes.

Meanwhile, I made Buckskin Bread. Buckskin Bread is probably my favorite recipe to share: Two parts self-rising flour and one part water. That's it. Mix it, put it in a pie pan or spread it out free-form. Bake it at 400F for 20 minutes. Great with soup and/or butter.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes


Cerebrations.biz said...

Loved the spices you added...
That made the difference, I'll bet!

Marian Allen said...

They do! I love my fresh herbs. I didn't get any rosemary this year, alas, and Charlie finally managed to kill off all the dill, which is practically impossible. lol! Next year, I'll actually have to BUY a dill plant! This week, I had to buy a bottle of dried dill weed, and (as we say around here) it like to killed me.