soup

veg soup

I made it through the bowl, but I probably won’t be doing it again. Tom, on the other hand, thought it was great. So he’s got a bunch of soup with his name on it (literally, if you get the right alphabet pasta). I couldn’t get over the mushy beany feel and the sediment in the broth, but that’s my deal.

This is pretty much just Bob’s Red Mill Vegi Soup Mix (green and yellow split peas, barley, lentils, and vegetable pasta), packed in those same plastic bags as the flours and such. I threw a vegetable bullion cube in with the water and added carrot and onion for the last 10 minutes. With a good hunk of hearty bread (recently had Trader Joe’s rosemary loaf—so good!), this soup can keep you going through the grayest of days.

I love meals that can shoot down the “eating vegan is so expensive” myth. At around $4 for the bag (7 servings)—not even cobbled together from the bulk bins—that’s 60¢ for one of the healthiest meals you ever will eat, with 21 grams of protein, a quarter of your iron for the day, and three quarters of your dietary fiber, with only 2 grams of the good fat.

While you’re at it, buy an extra bag for the food bank! Times is still tough, and if you can help, please do so.

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