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.

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…

More Evil Yogurts

apparently yoplait and la yogurt also contain gelatin (ground up animal bones) and therefore are very much not vegetarian.

what a sad world we live in that simple dairy products are not vegetarian. we must email cheese companies and inspect yogurt labels and scrutinize rices mixes and vegetables soups.

just because it doesn't indicate meat in the name or product doesn't mean it's vegetarian. that's kinda sad. vegetable soup, really? c'mon.

milk, soy, egg and wheat ingredients are clearly marked in bold on contents lists. when will animal and animal derived products be marked the same way?

probably never. but they certainly should be.