All the talk this week on our Facebook page got me in the mood to create a new soup.  A friend at work who is trying to cut out animal products asked me if I had a recipe for a beef like stew. I didn’t so it was a great challenge. I didn’t quite get the broth thick enough to be a stew so I am just going to call soup and we all actually loved the broth just as it was.

The hint of apple made it feel even more like fall! As far as vegetable choices, I used what we had available to me so when you make yours don’t feel like you have to live by my choices! I do recommend the mushrooms though because it gave the broth flavor. Don’t like mushrooms? Either does our twelve year old but she loved the broth!
You could make this in about an hour and a half but the flavor was even better the next day!

Here is a list from Barnivore of vegan friendly ciders.

Ingredients:

9oz Gardein Beefless Tips
2 tbsp vegan butter
2 tbsp olive oil
1 tsp salt
1/2 lb pearl onions (I used frozen)
2 carrots (chopped coarsely)
2 celery stocks (chopped coarsely)
1 parsnip (chopped coarsely)
3 cloves garlic (pressed)
1 lb fingerling potatoes (cut in half)
8oz mushrooms (cut in quarters)
1 tsp black pepper
1 tbsp tomato paste
1/2 lb frozen peas
6 cups water
2 tbsp Better Than Bouillon No Beef Base
1 tsp vegan Worcestershire sauce
3 sprigs fresh thyme
1 tsp paprika
1/4 tsp Allspice
2 bay leaves
12 oz hard apple cider
2 tbsp corn starch

Directions:
In a soup/stock pot (I used 8 qts) melt butter over medium heat. Add olive oil, salt, onions, carrots, celery, parsnip, and garlic. Cook stirring occasionally for 5 minute.

Add potatoes. Cook 5 more minutes.  Don’t forget to stir.

Add Gardein, mushrooms, pepper, and tomato paste. Cook for another 5 minutes. You still need to stir.

Add peas, water, bouillon, Worcestershire sauce, thyme, paprika, allspice, bay leaves, and cider. Bring to a boil. Cover. Reduce heat to simmer. Cook for a half hour or until vegetables are soft.

*If you like the broth where it is you may eat now.  If you would like it a little thicker keep going.

Once vegetables are soft take out a cup of the broth. In the broth you removed whisk in corn starch until well blended. Slowly stir in cornstarch broth mix. Bring back to a boil.

Serve.  Makes 6 servings.