Mock Hamburger Soup (vegan)

My mother is a self proclaimed terrible cook.  But one soup she used to make always went over well.  It was a tomato based soup with hamburger and vegetables.  I decided to try and replicate a vegetarian version with TVP (and of course, spice it up!)  You can use any vegetables you have on hand. I went with the bokchoy to give this soup a boost of iron.

This makes a huge pot.  You can either freeze some or share.

You will need:

• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/2 tsp. chili flakes
• 1 jalapeno, chopped
• 1 zucchini, chopped
• 1 red pepper, chopped
• 3 head of miniature bokchoy, chopped
• 1 cup TVP
• 1 cup gluten-free pasta shells
• 1 can diced tomatoes
• 1 can chick pea
• 8 cups vegetable stock (I use Knorr veggie cubes and water)
• Vegetable oil
• 2 tbsp. cumin
• 2 tbsp. chilli powder
• 1/2 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. oregano
• Salt and pepper

Saute onion, garlic, jalapeno and chili flakes in vegetable oil.  When softened add in cumin, chili powder, cayenne pepper, onion powder and oregano. Add more oil if spices become too try.

When spices become fragrant add red pepper, zucchini, bokchoy, tomatoes, vegetable stock, chick peas and TVP.  Bring to a boil and simmer for half an hour.  Stir in gluten-free pasta and continue cooking for another 20 to 30 minutes.

Add salt and pepper to taste.  This takes a fair amount of salt to have it all come together.