I’ve been looking for a good reason to use up the textured vegetable protein in my freezer, so when I saw a recipe for Quick and Easy Hamburger Soup by a great couple of bloggers, Chris and Tara, over at Simple Food 365, I knew I had to make a vegetarian version of it!
Like most people, I too make New Year’s resolutions. And this year, I promised myself that I would eat more vegetables. I bet that might sound strange coming from me – the owner of a vegetarian blog! But, it’s so easy to become a lazy vegetarian cook! The summer months are easy. There’s an abundance of fresh, local vegetables and fruits, but when the cooler months set in, it’s easier to resort to things like heavy pasta dishes. In our house, pasta is the go-to vegetarian weeknight dinner. And, if you ask my favourite jeans, they will tell you they don’t like it. So, with more veggies on the plate, or in this case the bowl, I’m setting out to incorporate more vegetables into our diet. And, I can’t think of a better way to start, than with a root vegetable laden dish.
When it comes to vegetables, I highly favour root vegetables. I’ll choose potatoes, turnip, cabbage, beets, carrots, squash, etc., any day over asparagus, green beans, broccoli, etc. Even though I love nearly all vegetables, roots vegetables are what’s considered comfort food to me. It’s what I grew up with. It’s what I know!
This “hamburger” stew, uses some of my favourites. I’ve filled the pot with onions, leeks, potatoes, and carrots! Even if you’re not a vegetarian, this stew would be delicious with a good quality ground beef as well. Just be sure to season and cook the beef before adding it to the stew.
By the way, Dear Reader, you know I love to cook in large quantities. This recipe makes a lot of stew!! You most certainly can half the ingredient amounts if you so choose. If you follow my directions, you’ll have enough stew to feed at least 6-8 very hungry people!
- 2 medium sized onions, chopped
- 3 stalks celery, chopped
- 4 large carrots, peeled and sliced
- 3 stalks leeks, halved and sliced
- 5 large yellow flesh potatoes, peeled and chopped
- 3 bay leafs
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 cups vegetable stock
- 4 cups water
- 2 312g packages TVP (textured vegetable protein/veggie crumbles)
- ½ cup tomato paste
- ¼ cup light soy sauce
- 2 cups frozen corn
- 2 cups frozen peas
- In a large, heavy bottomed soup pot, add the olive oil, and turn the heat to medium. Toss in the onions, celery, carrots, leeks, potatoes, bay leaves, salt, and pepper.
- Saute all of these ingredients together for 5 minutes, stirring occasionally.
- Add the veggie stock and water.
- Cover and cook until the potatoes are almost fork tender. Keep the heat to medium during this cooking process (about 20 minutes), but be careful the broth doesn't boil over.
- Add two packages of textured vegetable protein, ½ cup tomato paste, and ¼ cup light soy sauce. Stir. Cover and cook for 10 minutes.
- Lower the heat to a simmer. Add the peas and corn. Cover and continue simmering for another 10 minutes.
- Once cooked, remove the bay leaves and taste for seasoning. Extra salt might be required depending on the saltiness of the vegetable broth being used.
- Serve hot. Enjoy!