For the soup, adapted from here:
Peel a couple turnips, carrots, 1 onion. Sauté.
Add in canned tomatoes, paprika, 1 cup white wine, water and vegetarian
beef bouillon, thyme, and a bay leaf.
Also dump in a half pound of dried, soaked beans. Leave to simmer until beans are cooked. Add in corn starch slurry to thicken. Yum! Oh, yes, don’t forget the vegetarian beef.
A Dash of Flavour:
Saute 1 small red onion and 2 carrots for a couple minutes, then add in 4 cloves garlic and a portobello. Saute until tender almost, and then add the better part of a bunch of spinach. When spinach wilts, add in 2 small cans of tomato sauce, Italian seasoning, lots of chopped parsley, cumin, chili powder, rosemary, and vegetarian beef bouillon. Simmer unitl ready to serve. Serve over pasta.