Great as an appetizer or with salad as a complete meal, this small-yield recipe makes great soup for chilly autumn evenings or afternoons. It's also vegan (strict vegetarian), which means it contains no ingredients of animal origin, including meat, poultry, fish, eggs, or milk. Try it!
- 1/4 cup margarine
- Two medium yellow onions
- One small green (sweet) pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 2 1/2 cups soup stock
- extra flour or cornstarch (optional)
Slice the onion thinly; do not chop it up. Cut the pepper into pieces about half an inch (one centimeter) square. Melt the margarine in a large saucepan. Cook the onion and pepper in the margarine until the onion is very brown but not burned, about 30 minutes, on low to medium heat. Stir frequently and keep covered.
Add the thyme, pepper, and salt. Stir in the vegetable stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low heat.
To thicken, add flour or cornstarch, or simply simmer uncovered until the soup reduces. Serve hot, topped with cilantro or parsley (optional).
This soup takes at least an hour and a half to prepare. The longer it simmers, the better its flavor.
Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can't find it, you can use water.
This soup refrigerates and freezes well. The soup should be brought to a boil in a saucepan when re-heating.
As shown, recipe makes roughly four servings.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.