My current working strategy is a ham hock and chicken stock. I would like to switch to something that doesn’t involve dead animals.
(As a side note - I’ve noticed that if I leave my beans soaking for a little longer, they seem to bubble and ferment. Could I possibly make alcohol this way?)
I have never liked pork… I would not even know what might satisfy the tastes of someone who does. But there are always spices and herbs and flavors to experiment with. Recently I have used nutritional yeast as a flavor booster for soups and sauces. Miso is also an option. I am told it was traditional in Japan to toss in some kombu seaweed during soaking, though I would not expect much more than a mineral salt taste from that.
potatoes, mushrooms, celery, carrots…
here’s some soup recipes I’ve made and absolutely loved:
- cozy white bean mushroom stew
- creamy lentil vegetable soup - lentils instead of beans but…still good
Braised onions, mushroom stock, liquid smoke for that smoky flavour if you miss it.
Don’t forget to finish the dish with a drizzle of nice vinegar to brighten it up, too much of just savoury ingredients in any dish will make it taste flat.
Soy sauce broth is nice and savory, and you can’t go wrong with good ol’ vegetable stock - and don’t forget the MSG!
Don’t know if this is what you are looking for but here’s my go to recipe. I put it over rice. Each =each serving.
Large Skillet medium heat
Tablespoon Olive oil 1 Tblspn
Celery 3 ribs. Add. Each.
Sweet Potato 1 (2 servings)
Onion 1 (2 servings)
Cook until lightly brown 5-8 minutes
Broth. Chicken. 1 cup. Add. Each.
Salsa 1 cup. Add to taste.
Black Beans 1 can 15oz Drain. Rinse. Add. (2 servings)
Tomato 1. Diced. Add. To taste.
Red Pepper 1. Add. (2 servings)
Yellow Pepper 1. Add. (2 servings)
Cumin ground 1 teaspoon. Add.
Chili Powder 1 teaspoon. Add.
Salt 1/4 tp. Add.
Black Pepper 1/4 tp. Add.
Bring to boil
Reduce heat. Simmer, covered. Until sweet potatoes are tender. 10-13 minutes.
