Playing in The Kitchen

I love to cook and am continually discovering different ways to make my vegetarian lifestyle more interesting. Following recipes is not really my thing. I use them as idea starters but I typically end up making it up as I go along.

Last week's crock pot of vegetarian soup worked well and served me at various mealtimes throughout the week. So, tonight I decided to give the crock pot another workout.

Here's a photo of my creation before it is thoroughly cooked down. The contents include:

• Two cans kidney beans - drained and washed
• Two cans diced tomatoes w/ basil, oregano and onions
• One leek - fleshy part washed and diced
• Spinach leaves - washed and drained
• Onion - chopped
• Mushrooms - diced
• 1 Tbs. Garlic Diced
• Two cups of vegetable broth
• Two cups of water
•  Sea Salt

As I type this, the aromas of this latest creation are wafting upstairs from the kitchen. I can't wait to taste it tomorrow night for dinner. And per Johnny Cercopely's - my Cooper River scuba diving/boat captain friend - FB suggestion, I just may add some cornbread to round it out. Stay tuned for an update...

Savory Goodness

Image via WikipediaI just made my first-ever vegetarian soup from scratch. I didn't follow a recipe, so I do not have a name for it. I just put things in the crock pot and let it cook overnight. When I served it (to myself) tonight, I added a tig of cooked rice. The result was savory goodness.

I don't measure things, so I'll have to give approximate quantities. Here's what I put together:

• 2 cans of Navy Beans - drained and rinsed
• 1 Leek - chopped
• 1 container of vegetable broth
• garlic - chopped
• onion - chopped
• red pepper - chopped
• spinach leaves - washed and drained
• salt - to taste
• pepper - to taste

Cook overnight in a crock pot on low. Serve as soup, with rice or with cornbread. However you eat it, you'll be sure to enjoy it.