Terra Cotta Soup
Welcome to the 2007 edition of Jono’s De Facto Recipe Blog. It is time to explain how to make a newly improvised soup named after a thing that has a similar color. The photo unfortunately makes it look oranger than it really is.
INGREDIENTSTRUCTIONS:
• Water — fill up a pot about halfway and bring it to a boil.
• 1/2 buttload of salt, stir in & dissolve. Add more salt to taste through the rest of the process.
• Quite a bit of pasta but only enough to absorb like half the water. Add once the water’s boiling.
• 1 onion cut semi-fine. Stir in.
• A few mushrooms, thinly sliced. Stir in.
• Approx. 3 sloshes of tomato puree. Slosh them in.
• 1 can black beans. Stir in. The black beans and the tomato combine to give the soup its terra cotta attitude.
• Garlic powder (or real garlic, lah-de-dah) to taste.
• Oregano to taste.
• Basil (dried) (or real (aren’t we special)) to taste.
Let it all cook till the pasta and onions are in a state that is pleasing to you. Serve. Veganlicious!
