Wednesday, December 7, 2011

Stoveless Recipe: Chunky Winter/Fall Soup

This recipe is seriously easy; chop, add water, steam, season. The end. You could also make this in a slow cooker or boil it on a stovetop or induction cooker if you want :)

It makes a hearty entree soup perfect for chilly weather. The combination of corn and beans provides a complete protein profile for CHEAP!

1 carrot, diced
2 potatoes, cubed, (larger than the carrots, as they have a tendency to fall apart)
1 pack enoki mushrooms
1 cup semi-cooked beans, I used black-eyed peas
1 cup corn
1 cube mushroom bouillon (see note after recipe)

Salt and pepper to taste
1-2 scallions, in 1/2 inch segments


1. Put everything except the scallions & salt/pepper into a steam-able container and cover with water. Put 1.5 cups water into the outer pot, if using a Tatung indirect heat steamer/rice cooker. Hit steam.

For everyone else, bring to a boil and simmer for 45 minutes.

2. When it's done steaming, season to taste and add the scallions. Cover and let sit for a couple minutes for the scallions to soften.

3. Serve with crusty bread. OM NOM NOM NOM

Note on mushroom boullion:

This is the kind of mushroom boullion we use :) If you're vegan (or not-so-lazy) you can use dried shiitake mushrooms, just soak your shiitake in warm water to cover for a 1/2 hour beforehand. Or, microwave it :D