Change begins with Soup

 One of the things I promised myself for the new year was that I would attempt to break some of my routines. So I decided to change my eating  routine first. Normally on Thursday I eat one of two things. Either spring rolls or ramen, so while at work Thursday I vowed to eat something different. Sadly I had no ideas on what I go eat to break the cycle so I decided I would just make a pot of Vegan Staple Stew and call it a night but that is something I have already had twice so that wouldn't work plus making a pot last about a week.
  I was home and still didn't have a clue on what I was going to eat so I started pulling things out of the fridge and panty. Then it hit me. I had an eggplant and mushrooms that was about to go south plus I wanted to use the new red quinoa that I got when Whole Foods was closing. Then it hit me SOUP. I decided to call it Pantry Soup mainly because to make this soup I didn't have to buy a thing. I used everything that I had on hand and it came out pretty tasty. I called Nicole over to taste it just to be sure. I love the way it taste but hate the color combination. I like to eat really bright foods, it makes me happy.

  Pantry Soup
6 cups vegetable broth
3 cups Portobello Mushrooms
2 cans Butter Beans
1 Med Eggplant (cubed)
3/4 cups Red Quinoa
2 cups Shredded Carrots
1 Clove Chopped Garlic
2 Bay Leaves
Hand full of Chopped Parsley 
Crushed Red Pepper (optional)
Vegan Sour Cream (garnish)

Combine all ingredients in a pot. Bring to a boil stirring occasionally. Once soup is boiling lower heat to simmer. Simmer for 30 minutes, top with sour cream and enjoy.

I have started to break my Thursday night eating habit and concocted a new tasty soup. When I started the soup I left the parsley out and only used it as a garnish but when I had a bite with the parsley I loved it, so I added it in. If you are not a parsley person leave it out. Also the longer you let the soup simmer the bigger your quinoa with get.