Winter’s approaching. Even down south, it’s getting pretty cold (especially for those of us who live up in the mountains). I’ve been craving comfort soups, which are also quick and easy to make (most of them, anyway). It’s so nice to live in the same building that I usually work (not always though), and to have a whole hour lunch break. It takes about 20 minutes to make these soups, which gives me about half an hour or so left to settle down with a good book and savor each bite as I read. These soups are surprisingly filling, too, especially with a slice or two of bread, or a bagel.
This makes enough for one bowl. Multiply the recipe to make more for your family and/or guests.
- about 1/3 of a 46 oz can of tomato juice (or about 14-16 oz of tomato juice)
- about 1/4 cup of water
- about 1/4 cup of sliced mushrooms (wash if using fresh mushrooms, rinse if using canned)
- about 1/2 of a medium onion, or 1 whole small onion, peeled and sliced
- about 1/4 cup of spinach (Rinsed and drained, I used frozen spinach. Make sure it’s clean if using fresh spinach.)
- 1 vegan sausage (I used tofurky kielbasa, and recommend that one. Italian or beer brat may also work. If you can’t find tofurky, you may try another version of vegan sausage. Just keep in mind that you do not want breakfast sausage. When all else fails, there are probably veggie dogs available.)
- 2 or 3 pinches of basil
- 1 pinch of oregano
- 1 pinch of salt
- 2 or 3 pinches of garlic powder
- sprinkle on some fennel seeds
- Combine all ingredients in a small or medium sauce pan.
- Bring to a boil, stirring occasionally.
- Boil (you may reduce heat to about medium or between medium and high) for about 5-10 minutes or until onions are tender and all ingredients are hot.