After the emotional roller coaster that was this week – I’m not really up for cooking. And since I don’t have a dishwasher in my shoebox-sized apartment, I’m not thrilled about the possibility of cleaning either.
Luckily – I had some leftover “Hodge-Podge Soup” in my freezer, easily defrostable and microwavable for a hearty & filling meal, either alone or with a side of rice. This recipe isn’t an exact replication…. I took some creative liberties with this interpretation 🙂 I used the proportions from THIS (non-vegan) recipe – and modified it based on the ingredients of my pantry.
The beauty of hodge-podge is that it’s so versatile. Don’t have a sweet potato? Use butternut squash. Don’t have chickpeas? Use lentils. Don’t have vegetable broth? Too bad, you’re out of luck. 🙂 (but seriously – you have to have that….)
FYI – you will need some sort of “smoothing” tool – an immersion blender works best & is the least messy, but if you’re in a pinch, (and don’t mind the extra clean-up) you can use a food processor or a blender. But not a potato masher, that will not work. Just warning you….
It was good! I swear!
- 1 can black beans
- 2 (or 3 – whatever) cloves of garlic – minced
- 2 cups vegetable broth/stock (what is the difference between a stock and a broth? Anyone?)
- 1 decent sized sweet potato (cubed, skin on or off, whatever you prefer)
- diced onion (depending on how much you like onions)
- 1 can of chickpeas (drain ’em danno)
- dash o’ parsley
- 1 teaspoon of “Italian Spice Mix” (this is negotiable – but remember, the “main” ingredients are all pretty mild in flavors, so go easy on the spices, you don’t want to over-season)
- Put all ingredients into the crockpot.
- Put soup on “low” for 6 hours (or until potatoes et. al are very tender)
- Celebrate excellent soup-making skills with a trip to Starbucks for a unsweetened-soy-green-tea-latte, and admit to yourself that you’re a 2013 hippie
6 hours later…..
- Get out your handy-dandy smoothing tool. (And let’s all take a moment to appreciate that I actually HAD/HAVE an immersion blender!)
- Use it on soup (I left some texture in mine, so it was more stew-esque, rather than soup-esque)
I’ll be honest – the flash on my camera makes it look more orangey than it was. It was more brown (thanks to the black beans) – so don’t panic if yours looks more like mud. It’s still good.
- NOM on your delicious soup!!!
One side note for those of us who like any excuse to add more greens to a meal – for this soup, that is not a good idea. When I tried reheating it on the stove, I added in some kale for an extra boost of vitamins… for some reason I thought, “this time my greens will be good in soup!”.
I was wrong. Yet again – greens in soups/stews turn into stringy green snot and I hate them. (whaaa!) I’m thinking that next time I’ll juice the greens and substitute the green juice for some of the broth first, instead of adding them in at the end. Unless one of you lovely folks has a better idea… 🙂