Catch-all Curry Vegetable Soup

ALRATIBA · ‎07-15-2016

If you like curry ... this is an easily adaptable recipe for whatever you have in the fridge/freezer. This is a main dish soup ... really hearty. Served with some "really good bread." (The protein content of black beans is substantial. You should include some beans.)

I had some fresh veggies that had to be used and some stuff that had been in the freezer - so I decided to make a pot of vegetable soup yesterday.

Ingredients included some celery, garlic onions, potato, 1/2 bag leftover cole slaw mix, box of frozen soup vegetables, vegetable bullion, 1/2 bag of frozen Brussels sprouts, can of black beans (don't rinse), water, curry powder* and garam masala*, a splash of balsamic vinegar (abt 2 tbs) and a bit of salt.

I started by chopping up the celery, garlic, onions and cabbage in the food processor until all chopped up fine, added some thin sliced potatoe and browned everything a bit.

Then added the water, bullion, spices and vinegar, and all the rest of the stuff. The amount of water should be just enough to cover everything plus about an inch. Just simmer everything for a half hour or so (or longer). Also great in slow cooker.***

* I go heavy on the spices ... just use according to your taste.

** It's even more delicious if you add some cut up sweet potatoes and tomatoess. Eggplant is also a good addition - or whatever veggies you like. I've done it with lots of corn and baby carrots.

*** If it turns out too watery ... add some Israeli couscous and let it simmer a bit longer.