Vegan Pan Asian Mushroom Soup

This soup is all about the broth. Layers of flavor come together to create a complex broth in a relatively short amount of time.

It has a strong chinese influence, but it draws from various cultures.

It's great on its own and delicious over rice too. All the flavor is in that deep, dark, unctuous broth.

Ingredients
1 pint mushrooms, diced
5 cloves garlic, minced
1 large red bell pepper, diced
3/4 cup diced carrots
1 poblano pepper, diced
2 jalapeno peppers, minced
1 serrano pepper, minced
1 cup chopped kale
1 can kidney beans, rinsed
1 can black beans, rinsed

4 cups water
3 tbls olive oil
1 tbl horseradish, the one with just vinegar, no mayo
1 tbl soy sauce
2 tsps chinese mustard
2 tsps dill
2 tsps crushed pepper flakes
2 tsps celery seed
1 tsp coriander seed
1 tsp paprika
3 tsps salt
1 tsp black pepper

In a large stock pot cook down your mushrooms with 1 tsp salt. I used cremini mushrooms, but it's dealer's choice. When they start to take on a little color add olive oil. Give it a stir the add th…

Easy Veggies

Making vegetables in the microwave drastically reduces their vitamin content. Boiling has the same effect. Sauteing in oil adds lots of unwanted fat.

Try this matehod for a quick and easy way to make healthy and convenient veggies from frozen bags.

Coat the bottom of a small non-stick skillet with water. Add frozen veg of your choice. Cover and let simmer to 3-5 minutes. Cookng time varies depending on the density of the vegetable.

Monitor pan carefully to make sure veggies don't burn and water doesn't boil over.

Vegetables are crips and tasty. They are sauted in water instead of oil so there is no added fat.

They taste great. Are crunchy and wholesome.

Works with frozen carrots, broccoli, cauliflower, peas and more. Works with fresh vegetables too. Just shorten the cooking time.

Add saome salt and pepper to season near the end of the cooking process. Lemon or lime juice in the cooking water adds a nice zing.