your goose is probably only half-baked at this point

This may be my partner's and my favorite soup. Now, you should know that this is not a distinction lightly given. I make a lot  of soup. We eat  a lot of soup. So for this soup, a relative newcomer to our repertoire, to rise up to the very top is surprising. Maybe even a little offensive. And it's cheating, a bit. This soup replaces Campbell's tinned tomato soup, for us, which neither of us much likes anymore, but which has such a nice texture that we don't quite want to stop eating it. Or didn't, rather, until we discovered this soup. It's got that creamy texture with none of the weird preservative-heavy undertones, it's downright good for you, and it's vegan. We aren't, but it is. And that's lovely. Takes about an hour to cook, all said, and I'm uploading it with all of the amounts doubled from  the original  because you're not going to want to have any less than lots of this soup hanging around. Oh! And if you're wondering ...

No, it's not made from souls. It feeds souls. And it is delicious . Shamelessly based off of this recipe , edited to make it more mollyawesome. Just one problem with it: could someone PLEASE explain to me why it tastes like it's got ham and cheese in it? This thing is vegan. It shouldn't taste ham-and-cheese-y. Does it anyway. Red Lentil & Barley Soul Stew Ingredients 1ish tbsp olive oil 1 medium onion, diced 3 ribs celery, chopped 1 medium sweet potato, peeled and cut into 1/2-3/4"ish cubes 1 tbsp minced garlic (or however many cloves that is, if you mince your own) 6 1/2 cups vegetable broth (I use 6 1/2 cups water + 2 tbsp vegetable bouillon 1 cup red lentils, raw but rinsed 1/2 cup barley, raw but rinsed 1 tbsp dry basil 1 tbsp dry dill (that sounds like a lot, it's just right) 1/4 tsp dry thyme 1 lb frozen spinach (that's probably like 2 or 3 bags of it fresh, idk) Instructions - Get the frozen spinach out of the freezer so...