This is a simple, hearty, parve soup made almost entirely from canned ingredients. It'll stay good about 5 days in the fridge and freezes well for up to 3 months. It's perfect for a busy weeknight meal.
- 1 bag frozen onions (10 to 16 oz will do, depending on how much you like onions)
- 1 diced bell pepper (red, yellow, or green)
- 2 cans Italian seasoned (Basil, oregano, Garlic) diced tomatoes
- 2 cans garbanzo beans
- 1 can yellow corn
- 1 can beer
- 1/2 tsp coriander powder
- 1 tsp black pepper
- 1 tsp basil
- 1 tbsp thyme
- 2 tbsp minced garlic
This makes fantastic leftovers. It gets much better the second day.
3 comments:
Hmmm...we touched briefly on Vegans in my Nutrition Ed class for Nursing school, but I have never spoken with one. You take suppliments right? We learned that most Vegans don't eat the right type of foods and don't take suppliment for the things that they're missing in their diet. I'm not trying to be "oppressive" or anything like that. I'm just curious as to why you chose to be a Vegan. Just curious.
http://boabhansith.blogspot.com/
I'm not a vegan - it's just an amusing title. Everyone's on a different diet these days and trying to cook for everyone is nearly impossible.
I am a Vegan and I do take vitimans that I would not normally take. I don't miss eatting meat because there are some many veggies to eat and injoy.
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