Wednesday, November 4, 2009

Too much tabbouleh soup

originally developed to utilize a ton of tabbouleh I had leftover, but I've found this soup also works with leftovers you have of most any grain.
I've tried it using both quinoa and brown rice with excellent results.

chop up:
one entire bunch of celery stalks
one large onion
3-10 cloves of garlic (depending on your personal tastes)
3 cups mushrooms
one whole leek
one bunch carrots (chop and reserve greens, don't toss)
NOTE: experiment with substitution! pretty much anything you have in the vegetable compartment can sub for anything on the list that you don't.

in large soup pot saute leek slices, onions, and garlic in two tbls. olive oil over med-high heat until onions become transparent. add mushrooms, carrots, celery and a splash red wine and saute two minutes more, stirring consistently.
Cover well with water, water line should be a good five inches above vegetable line.
add one whole orange peel to pot(eat the orange)
Boil uncovered until vegetables are well cooked.
add leftover tabbouleh or other cooked grain in the amount you have to utilize.
NOTE: I just dump in whatever I have left and need to utilize. As a general rule you should aim for no more than six cups and no less than two.
2 tbls rosemary
1 tbls sage
1 tbls onion powder
1 tbls coriander
1/2 cup braggs liquid aminos
1/2 cup brewed coffee

simmer for 30 minutes
add 1 cup nutritional yeast and carrot greens
stir and remove from heat
remove orange peel before serving!

season to taste and serve.

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