VEGGIE HAMBURG SOUP
Sauteed peppers, onion and Yves Veggie Ground combined with mushrooms, blackeye peas, green beans, corn and okra. Simmered in a red wine and coffee tomato herb broth. Thickened with pumpkin! Garnished with orange zest!
Makes 22 cups
1/4 c. extra virgin olive oil
2 med. size fresh green peppers, cored and cut into 1/2 inch squares
2 med. onions, peeled and cut into 1/2 inch squares
1 t. salt
1 t. paprika
2 t. garlic powder
1 t. onion powder
1 t. poultry seasoning
12 oz. pkg. Yves Veggie Ground (1 pkg. equals 1 lb. ground beef) – thawed
2 c. dry red wine
8 oz. (dr. wt.) can mushrooms stems and pieces
1 c. fresh brewed coffee
2 c. canned pumpkin
2, 15.8 oz. cans blackeye peas, including liquid
28 oz. can petite diced tomatoes
12 oz. can tomato paste plus 2 cans water
15 oz. can whole kernel corn, including liquid
2 T. sugar
1 T. ground coriander
2 t. dried tarragon
2 t. ground fennel seed
1/4 t. ground allspice
1 T. liquid smoke
1 T. salt plus to taste
freshly ground black pepper to taste
2 c. froz. cut green beans
2 c. froz. cut okra
orange zest garnish (optional)
In extra-large soup pot over medium heat, melt oil. Add green peppers, onion and salt. Saute till partially wilted.
Add paprika, garlic powder, onion powder and poultry seasoning followed by Yves Veggie Ground. Stir well to break apart and distribute evenly. Saute about 5 minutes.
Add remaining ingredients, except green beans, okra and orange zest, stirring well after each addition. Bring to soft boil, then reduce heat to medium-low and cook about 45 minutes.
Add green beans and okra, and cook 15 minutes longer. Adjust for seasoning and serve.
If desired, top each bowl with a little orange zest.
Use a coffee that tastes like coffee for best results.
Notes: Blackeye peas add a meaty texture and flavor to anything you put them in. In that way, they’re different from a pea or a bean.
This hearty soup has multi-dimensional textures and flavors.