So here’s something (another soup !&#$) that can easily be whipped up from some bulk cooked soup mix. It’s a great dinner or lunch.
I know there are too many soup style meals here at the moment - but hey - soups are the easiest. They are quick and can be as light or filling as you want. Me likes soupy.
If you haven’t bulk cooked any soup mix yet, now’s a good time to do it. So if you’ve got a really big pack empty a whole pot of soup mix into it. If you’ve got an average pot (like me), half the pack . A smaller pot will only suffice for your meal today, I’m afraid. Get a bigger pot 
Wash the mix by covering it with water and swirling it about for a minute or so until all the dust is in the water. Drain the water and refill the pot with clean water (I use a simple Brita table-top water filterer).
Fill the pot 2/3rd (you may need more water later), bring it to the boil. Reduce heat and simmer with a lid on for 1 or 1 1/2 hours. The beans will cook much more thoroughly with a lid on. The trick is to have the temperature so it will almost overboil, but the lid is still tight. If you’ve got it right, you’ll hear the odd sizzle just every now and then. Of course, a pressure cooker, or overnight slow cooker, will both suffice nicely.
You may need to watch the water level - make sure the ingredients have enough water to bounce around, so they don’t stick to the bottom.
Once done, take what you need for today’s meal and leave the rest to cool (if you’re storing in plastic. Hot things can’t go in plastic! If you’re keeping it in the pot just let it cool enough not to melt the fridge shelving!)
Add salt or soy sauce, and today I threw in raw chopped tomato and shallot (spring onion), vinegar, Italian herbs and some grapefruit (the vitamin C will bring out the iron in the legumes).
Turn off the telly. Thank your favourite deity for making vegetarianism so easy and delicious. Eat in peace.
Comments
Leave a Reply