Soupin’ It Up

In my ongoing quest to mess about with food until I find something I like to eat, I have once again returned to the lab in order to cook up a new monster: a vegetable soup with some pasta in it. After a couple of attempts, I gave up on the “soup” concept and stuck to the “pasta” thing instead, and the result really isn’t so bad — it makes about seven roughly 1-cup sized servings, and it’ll keep for about a week in the fridge. If you leave it moist enough, it re-heats really nicely!


Behold Today’s Lunch: Failed Vegetable Soup Veggie Pasta with Apple

Non-Soup's On!

Non-Soup’s On!

Ingredients:

2 cans of Swanson’s Vegetable Broth

2 cups of frozen mixed veggies (peas, carrots, lima beans, green beans)

1/4 cup of Textured Vegetable Protein

1 medium-sized-ish white onion

2 cloves of garlic (I usually end up using a little more, but 2 will do)

2 cups (dry) of rotini (I used Hy Vee’s house generic veggie rotini)

Season to taste with black pepper, basil, and cilantro (listed in decreasing order of how much you should use — seriously, don’t overdo it on the cilantro!)

Extra-light olive oil (for cooking up the onion and garlic)

Instructions

Cut up the onion into wee, tiny bits and throw it into a warmed dutch oven with some olive oil and the garlic. Cook until a bit soft, then add the frozen veggies.

While the veggies cook a bit, boil some water and use it to reconstitute the TVP. Set that aside to soak for a bit.

While the TVP is getting less dry, add both cans of veggie broth, stir the veggies and broth around a bit, and then bring it all to a boil.

Once the broth-with-veg is all a-boil, throw in the TVP, the pasta, and your seasonings. Lower the heat and let the pasta get to absorbing the broth. This could take 10-12 minutes or so, but not much longer than that. You’ll know you’re done when the pasta has absorbed most (but not all) of the broth and is looking all plump and happy. Don’t let it get completely dry — you want some moisture left, especially if you’re going to send some of it straight to the fridge for a week of leftovers.

Question: Why do you seem to serve everything with an apple?

Answer: Because I like apples.

Duh.

You do whatever you want. I won’t judge.

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About L. M. Bernhardt

For a good long while (15 years or so), I taught philosophy at a little private university in northwest IA, and occasionally branched out into playing music, dabbling in photography, experimenting with food, and writing nonsense on my blog. The philosophy teaching part ended in 2017 (program elimination via prioritization), but never fear! I've just finished my MLIS at San Jose State University, and I'm currently on the market looking for new adventures in either philosophy or LIS. Otherwise, I labor to support my dogs in the lavish manner to which they've become accustomed.
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