I make a chicken bean stew, or used to, anyway – a veggie friend came to stay, so I subbed mackerel for chicken, and it was so much better! I won’t be using chicken again, unless I have a pesky guest who won’t eat fish….

This one is delicious! Hope you enjoy making and eating it

You hit the nail on the head though, it is all about the broth, and you probably didn’t use good enough vegetable stock. I think you’d agree your own beef broth is better than what you can get in stores, and if you were going the storebought route you’d likely have a tested favorite to rely on. Of course the same holds true if it’s vegetable broth. Some come off kinda chicken-ish and those are flatly all wrong for this. Not-Beef Broth is workable, but doing it yourself is really the way to go. You can target those savory flavors that way. Make him do it, in a large batch and can them in pints so you don’t gotta muck with it every time you want soup.

You can also reserve a serving of carmelized onions from your batch in a mini-crockpot or sauce pot for the vegetarian, so you don’t “ruin” your soup, and it’s not really adding much work. My wife has medically-mandated dietary restrictions beyond just meat, so I’ve gotten used to “forking development” are nerds would say: pick a point at which the intolerated ingredient must be added and split the prep into separate containers at that point, thereby avoiding contamination without doubling the prep.

If you think accommodating vegetarians is irksome, be thankful your husband can still eat gluten. I was a baker, and my wife can’t have wheat.

Well, I guess one of my staples would be a veg frittata, with anything that’s seasonal, from turnip tops to zucchini. Oh, I also make a mean chick pea curry!
.-= Milanese Masala´s last blog ..Hard Act to Follow? =-.