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Soup and Stew
Adapted from Chef Del "N" Coluch
The Soy Taco is so flavorful to make this a satisfying and nutritious soup.
1 package Soy Taco
1 head Napa Cabbage sliced
1 bunch Dandelion Greens chopped
10 cloves Organic Peeled Garlic
4 cups Water
2 cubes Vegetable Boullion
1/2 cup Shredded Vegan Cheese
Salt and Pepper
Wash and cut your vegetables. Using a large pot, add the water, the cabbage, the greens, and garlic, then cook for 15 minutes on medium flame (no lid).
Next, add the boullion cubes, and soy taco.
Cook for about a 1/2 an hour then add the wine. Cook another 15 minutes.
Serve in festive bowls and top off with shredded soy shreds or a large slice of soy cheese in the middle of the bowl.
This is a hearty soup by itself or you can serve with bread or chips.
