Thick Veg Soup - [All-You-Can-Eat CR ™Warren!]

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Thick Veg Soup - [All-You-Can-Eat CR ™Warren!]

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Take 40 grams (about 1/5 cup) of each of the following: pearled

barley, millet, kasha, buckwheat, regular lentils, pink lentils,

rinse and then soak overnight in water.

Rehydrate (for an hour or two) eight dried shiitake and one kikurage

mushrooms then slice, bring to a simmer in water for a couple of

minutes and discard the water (there are logical reasons for this

exact procedure).

Prep batch #1 vegetables - i.e chop into bite sized pieces: two

large celery stalks; two large carrots; two medium potatoes; two

medium onions; the white part of two bok choy leaves (leave the green

part for a little later).

Put four cups of de-fatted chicken stock and two cups of water in a

LARGE pot, bring to a simmer, add barley etc, add batch #1 vegetables

and simmer until half cooked.

Prep batch #2 vegetables: slice up one red pepper; peel and slice

three broccoli stems (I use the florets elsewhere); cut one eggplant

into cubes; chop two (or to taste) garlic cloves. Then add this

batch #2 to the pot when the slower cooking vegetables are half

cooked.

Prep batch #3: rehydrate some seaweed (any type except perhaps

kelp?) wakame is good, (nori doesn't need to be rehydrated) - a tiny

amount of dried turns into a huge amount after rehydration; take one

whole romaine (yes it will not be enough!) and cut up (to avoid

problems similar to those one has eating long strands of spaghetti I

suggest after washing the romaine to slice each leaf down the spine

first, then slice across); cut up bok choy green parts.

Next add batch #3 to the pot along with: 2/3 cup tomato paste (i.e.

one small 156 ml can); two tbsp dried oregano; two tbsp (or more to

taste) chinese chili sauce; two tbsp chinese black bean sauce; two

tbsp oat bran; two tbsp wheat germ; one tbsp chopped ginger; one tbsp

sugar-equivalent of sucralose (a tiny amount of sucralose); one tsp

cinnamon; (half tsp msg; half tsp salt if you wish - a very small

amount given the size of the pot).

Mix very thoroughly while simmering and adding additional hot water

to get the consistency you want.

You will now have about 24 cups of thick soup, or perhaps 30 cups of

somewhat thinner soup. If you are an expert canner put it sterile

into mason jars and leave in the fridge. If not expert, fill mason

jars only 80% full and put in freezer until needed. (Reheating the

whole pot daily does not work as you get lots stuck to the bottom of

the pot).

According to Fitday's data two cups of this filling soup is 180

calories. Calories from fat = 7%. A more complete nutrient

breakdown coming a bit later.

Rodney.