Beefless Vegetable Soup

It's the season for comfort food!  This soup reminds me of Campbell's Vegetarian Vegetable, which I ate too much of in college, only fresh and tasty!  The tomato sauce gives some thickness--it's not just brothy.  Marmite is a yeast extract that adds a savory, umami flavor.  Really simple, it's also cheap, pantry food without the Gardein.  But I had some Beefless Tips in my freezer for a month and this seemed like a good use for them.  Well, they blew me away.  Great texture, beefy flavor.  If you're used to cooking with meat, I really think you'll find lots of ways to eat those. Add them to this delicious soup to make it heartier.

Beefless Vegetable Soup

2 T evoo
2 onions, chopped
3 stalks celery, chopped
2 carrots, chopped
4 garlic cloves, minced
1 1/2 quarts vegetable stock or bean cooking liquid
14 oz. tomato sauce + water to rinse out can
2 small yukon gold potatoes, in 1/2 inch dice
1 T turmeric (protects your liver, as well as is anti-carcinogenic)
1 t dried thyme
1/2 t cayenne
1/2 t Marmite
plenty of unrefined sea salt to taste
1 pkg Gardein Beefless Tips (optional)

Heat oil over medium heat, and add onions, celery, carrots, and garlic.  Saute until a little softened.  Add stock and tomato sauce (and water to rinse out can) and bring to a boil.  Add potatoes and flavorings, reduce heat to simmer, cover, and cook until potatoes are soft, about 15 minutes.

While potatoes are cooking, saute Gardein according to package directions, if you plan on using it.  Add at the last minute, and season with salt.  If you expect leftovers, consider cooking just enough Gardein for each serving, storing the soup itself separately.

If I hadn't had the Gardein, I would have considered sprinkling veggie parmesan or Dragonfly's Bulk Uncheese on the soup, instead.