simple

I love summer break.  I really do.  I don't know what I would do without a three-month break from all of that greuling school-work and homework.  But, seriously, sometimes I just get so bored because there seems to be nothing to do.  I would love to be able to drive myself around to places (cough, grocery stores, cough), but I am too lazy to actually get in the car and learn to drive.  Plus, M is always working and can't really take me anywhere.  Isn't that pathetic?  So I end up mooching around food blogs for a couple hours a day.  Oh yeah, so productive.  What does everyone do on a lazy summer day?

But, come dinnertime I normally get really excited because there is always something for me to do.  Which is why there are always so many leftovers in the fridge, and I am panicking because they all need to be used up.  I've actually ended up making several rounds of this soup, too, because it is soooooo goooooood.  Don't ask me why I can't live without a giant, thick bowl of soup on a day when the temperature is upwards of 100 degrees. I'm just weird like that.... 

So, about the soup.  It originally was this sort of braised beef thing that I spotted on a non-vegetarian blog that looked rather good.  So I decided that I could add some ingredients and turn it into a pretty good soup.  And, yes, it did turn out to make a pretty good soup, if I do say so myself.  The balsamic vinegar adds a very nice tangyness that I have never had in soup before.  This is certainly a very filling dish, and very versatile as to what you put in it.  I think fresh herbs are a very nice addition too, so, if they are on hand then toss them in the pot!

Balsamic "Beef" Soup

Adapted from A Dash of Flavour


Serves 8

1 large onion, roughly chopped

3-4 large carrots, coined

3-4 cloves garlic, pressed

3-4 cups chopped cabbage

5 yukon gold potatoes, diced
½ lb dried pinto beans, soaked overnight

14.5 oz can tomato sauce

¼ cup balsamic vinegar or black rice vinegar
1 tbsp each chopped fresh oregano and thyme
1 tbsp brown sugar

4-6 cups water

1½ tbsp vegetarian beef bullion
3 cups vegetarian beef
2 tbsp corn starch mixed with ¼ cup water
Salt and pepper, to taste

Heat a large Dutch oven, coated with nonstick spray, over medium high heat with a bit of water. Sauté the onion and carrots for 2 minutes. Add in the garlic and cabbage, and continue to sauté for 5 more minutes, until the cabbage becomes wilted. Add in the potatoes though bullion, and bring to a soft boil. Reduce heat to a simmer, and cover. Cook for 45 minutes, until beans are tender. Add in the remaining ingredients, and heat though. Serve piping hot.