john December 11th, 2010
Hearty vegetable soup
1 large onion, chopped
1 potato, chopped
3 carrots, peeled and chopped
3 stalks of celery, sliced
1 32 oz. can crushed tomatoes
1 C. frozen English peas
1 C. frozen green beans
1 C. frozen corn
enough vegetable bouillon cubes to make 8 C.–but use only 6 C. water with it
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. cayenne
1 bay leaf
1 tsp. salt
ground pepper to taste
Combine all ingredients in a large pot. Bring to a boil, then lower to a simmer. Simmer, stirring occasionally, till the carrot is tender but not mushy (about 45 minutes). Remove bay leaf.
Add additional salt as desired.
john July 11th, 2009
My ex gave me a vegetarian cookbook for my 21st birthday, 12 years ago. About a year ago, I realized that I’d had the book for over a decade and had cooked only about six of the recipes. So then I decided I’d make it a project to cook everything in it. It’s the kind of thing no one ever does, but I that it would serve as a nice compliment (as well as teaching me how to cook).
For awhile I was diligently cooking a new recipe a week, then for the last couple of months I’ve been lazy.
Today I counted up the results on where I am so far. I’ve cooked just over a third of the recipes, most of them soups or dinners. There are just over 100 recipes left.
At one new recipe a week, I should be able to wrap this project up in two years. Realistically, though, it will probably take me four or five: sometimes I just cook an old favorite and sometimes I don’t cook at all.