Part of why I find this blog hard to maintain is that, being low income, I cook and bake a lot WITHOUT recipes. Tonight’s Stoup (stew + soup = stoup) was one of these meals...Ingredients are bolded in the instructions below. Enjoy!
I mixed up 18-20 cups of vegan chicken broth, bring up to boil- I use Tops brand, but Better Bullion and frontier both offer vegan chicken broths.
I then added 6-8 chopped potatoes and 1 bunch of chopped kale and set to simmer.
I chopped up 2 onions, peeled a head of garlic and slivered the cloves, chopped half a bunch of celery, peeled and sliced 3 carrots, and a bag of Gardein Sweet & Sour pork bites cut each piece into 4 (toss the sauce or save it for a later meal). Heat a little oil in a pan and sauté all of this until the onions and garlic are softened and the “pork” is browned, stirring frequently...add a little water to scrape up the bits from the bottom at the end.
Add one can of garbonzo beans, two cans of diced or stewed tomatoes, a healthy squirt of liquid aminos or soy sauce, 6 packets of Goya Sazón, salt and pepper, a Tbsp of Italian seasoning blend, and a couple of tsp of smoked paprika, a couple tsp of chili powder and your veggie/“pork” mix to the broth and keep simmering & stirring every so often. I usually give 20 min for flavors to blend.
Taste and adjust seasoning as you like. About 10 min before you want to serve, bring to a boil and add 1/2 lb of orzo pasta, cook until done and serve. I served tonight’s stoup with a huge soft Bavarian Pretzel Log, our local Aldi had them in the freezer section and they are accidentally vegan!!
The other thing about this recipe, swap things out....don’t have kale but have some frozen chopped spinach? Use it instead....don’t have Sazón? Add some more chili powder. Don’t have fresh potatoes, etc- sub canned mixed veg. If you use mostly canned veg, it doesn’t NEED to cook as long but it won’t hurt it. Veggie broth is just as good as vegan chicken broth. Have fun and enjoy your stoup.
