Note from the Coordinators
So Many Reasons to Love Soup
This past winter and spring, Debra was in the kitchen making endless pots of soup. Generally, soup is an economical meal, and there are so many varieties. Think Mushroom Barley Soup, Creamed Corn Soup, Vegetable Soup, Onion Soup, Lentil Soup, Hot and Sour Soup, Split Pea Soup. The list goes on forever. In this issue, be sure to try Hannah Kaminsky's Colombian Black Bean Soup And if you like thick soups, why not try a dish of stew? Marie Kacouchi's Vegan Africa article offers recipes for Plantain and Eggplant Stew, Potato Stew with Olives, and Githeri (Kenyan Corn and Bean Stew).
Preparing soup can make a great activist activity. Back in the 1980s we helped organize a soup, salad, and bread event for The Vegetarian Society of DC. It was well attended! Additionally, we've donated vegan soup to those in need.
The wonderful aspect about a bowl of piping hot soup or stew is that you can easily improvise. Improvise, you ask? Yes, soups and stew are usually open to ingredient substitutions. Debra has been known to use chopped green beans or bok choy in a recipe calling for celery that simply was not sitting in her refrigerator. She's also swapped the called-for chopped canned tomatoes for chunky tomato sauce. Another recipe listing cannellini beans resulted in a switch to available garbanzo beans. Oh, and soup can also be served during the summer months. Enjoy chilled soups incorporating fresh tomatoes, cucumbers, peppers, corn, watermelon, plums, and so many other items. You get the idea.
Vegans care about the environment. With creativity you have the opportunity to salvage food that might go bad before you have time to use it. For example, wilted greens can easily be shredded and thrown into that pot of soup. Root vegetables on their last leg can be chopped and added to a stew.
Be sure to check your refrigerator, especially if it's crammed with food. Hidden small portions of leftover cooked grains—such as brown rice, bulgur, farro, and millet—plus already cooked vegetables\u2014—ncluding broccoli, butternut squash, cabbage, and cauliflower\u2014—an easily be incorporated into your next pot of soup. Add these wonderful items just before the soup you're making is done. The aim here is to simply heat up these extra pre-cooked goodies you're adding to the pot. This works especially well in soups that have lots of broth.
Finally, encourage children to help cook your next pot of delicious soup! Older kids can easily assist with the chopping and stirring. Remember, soup and stews tend to be healthful options that encourage creativity, warm the soul, and promote improvisation. What more can you ask for from a meal these days?
Debra Wasserman & Charles Stahler
Coordinators of The Vegetarian Resource Group
