Soup: History, Philosophy and One World Tempeh Minestrone

I've said it before and I'll say it again: I would be nothing without wiki. This brief history is adapted from there. To get the straight story, read it there. Here's the abridged version.

There are two basic kinds of soups. Each of these can be subdivided further, but in short the two kinds are clear and and thick. Thick soups have a thickening agent.

One of the earliest soups is dated to 6000 BC. Boiling soups didn't occur way back then 'cause they didn't have waterproof vessels. Those came on the scene 9000 years ago and were probably made from clay or animal skins. Ewwwwwww.

Now, this is what I found really interesting and I hope you do, too! The word restaurant actually came about because of soup! Again, way back in France, some industrious person started selling a highly concentrated soup out of their street cart. It was supposed to ease physical exhaustion. The soup was called restaurer and soon the carts/shops were called restaurants! Cool, huh?

There's loads more info over at wiki. But I'm shifting gears to my view on soup! Soup is actually more of a philosophy. It's about combining whatever you have to make a whole that is greater than it's parts. Improvising as you go, combining things that you maybe wouldn't normally use together. It's a different kind of cooking challenge and requires adaptability and practicality. It's never the same twice.

With all that in mind, I give to you my One World Tempeh Minestrone. Remember, the key to soups is using what you have, so sub ingredients left and right and you'll still end up with a great bowl of soup!

One more thing: this looks like a long list of spices. Don't be daunted, or intimidated into not making it if you have a different variety. That's what soup is all about.

One World Tempeh Minestrone
8 oz package tempeh, cut in cubes
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp garlic powder
2 Tbsp olive oil
1 medium onion, diced
2 stalks celery, diced
3 carrots, cut in 1/4 - 1/2 inch rounds
3 cloves garlic, crushed
1 tsp basil
1 tsp parsley
1 tsp herbes de provence
1 tsp thyme
1/2 tsp smoked paprika
1/2 cup red wine (optional)
2 Tbsp tamari
5- 10 drops hot sauce (your preference)
6- 8 cups broth, depending how thick you want it
14 oz can diced tomatoes (undrained)
handful green beans, cut in about 1 inch lengths
handful peas
1 tsp salt
black pepper
1 cup ditalini, cooked

Toss the tempeh cubes with the coriander, cumin and garlic powder. Heat the oil in your soup pot. When it's hot, add the tempeh and let it brown. Remove and set aside. Add the onions, celery and carrots to the pot. Cook for about 10 minutes, then add the garlic and herbs. Cook for another 4-5 minutes. Add the red wine, tamari, broth, hot sauce, tomatoes, green beans, peas, salt and a good amount of black pepper. Bring to a boil, then simmer about 45 minutes. Adjust the seasonings. Add the cooked pasta and serve.

Now I'm curious. My favorite soups are black bean, french onion, lentil and tempeh soups. What are yours?

While I'm asking questions, if anyone can tell me how to get the bowl of soup from the counter to the table (where I have light for a picture) without slopping it all over the rim of the bowl, please tell me! Even when I try to wipe it off, it still smears like hell. Help!

Only 9 more days till the end of VeganMoFo!