By the time I left home for work one afternoon, I had only about half of my salad greens left.
I didn’t have the time to chop and chop and make a veggie soup.
I had to start all over with the basics: water, spices, herbs, and veggies.
So how did I go about making my own veggie stew?
And, what can I learn from my past mistakes?
I have to admit that I was a little bit skeptical of making a veg-based soup from scratch.
While most veg recipes are usually made with vegetables and spices, veg broth can sometimes be too sweet, and the broth can taste a little salty.
The other thing to consider is whether you want to use whole or dried beans.
If you’re making this with whole beans, you might want to choose dried beans that are more tender and flavorful.
(It might be better to use dried beans with less salt, like quinoa.)
You can also substitute ground or canned beans for whole beans in this recipe, as well.
The same goes for canned vegetables.
I found that dried beans made a great substitute for canned tomatoes.
You could also substitute the meat in the vegetable for ground beef.
In the end, I made a vegy veggie broth that was light, rich, and creamy, with lots of vegetables and herbs.
I’m still trying to figure out exactly what kind of broth to use, so I’ll keep tweaking it as I make more.
For now, I’ve found that I like the light, fluffy consistency of my homemade broth.
I used fresh whole or frozen green beans, and a few handfuls of fresh herbs, such as parsley and thyme.
The vegetable stock is very light and easy to pour into the pan.
It makes a nice, rich soup, too.
And it’s packed with nutrients: about 1 cup of beans, about 3 ounces of lentils, and about 3 tablespoons of lentil oil.
The broth also contains potassium, vitamin A, vitamin C, and iron.
(I was able to get about 25 percent of the vitamin A in this broth.
If this was the only broth you had, you’d need to add more.)
The flavor and texture of this veggie vegetable broth is very good, and it’s a great way to use up leftover vegetable stock that you’ve been keeping for several days.
The amount of liquid in the pot depends on the kind of vegetable you’re using, so experiment and adjust the amount of stock you use.
The most important thing to know is that the vegetable stock you choose to use is usually a bit heavier than the vegetables you’ll be using in the soup.
If your broth is a bit thicker, you’ll want to add a little more stock to make the broth thicker.
If you’re looking for a healthy, easy-to-prepare, vegetarian soup, this one is perfect.
And, it can easily be adapted to other vegetables, too, such that the vegetables used in the broth will be better suited for soups and stews.
If that sounds interesting to you, be sure to check out my guide to making soups with veggies.
I’ll be posting more recipes soon for the Vegetarian Cauliflower Soup recipe, which includes a recipe for the cauliflower broth.
And for more soup ideas, you can check out this post about how to make soups like this veggy veggie one.
If the vegetable broth doesn’t seem like the kind you’d be happy to eat for lunch, you could always substitute chicken broth for some of the water and spices in the recipe.
It’s a much healthier option, and chicken broth can be made ahead of time and stored in the refrigerator for up to a week, making it an ideal substitute for the soup that I made.
If your vegetable soup has more vegetables than you’d like, you’re welcome to make it without the vegetables.
If not, you still have a choice.
Just make sure that the broth has enough vegetables and that the soup is hearty enough for you to eat it.
For the most part, I’m making this veg vegetable soup for myself, so it’s pretty easy to eat, and I’m happy to be using my own kitchen.