This is one recipe I created with absolutely no other recipes as inspiration. I tend to have quite a few of these, but I hardly ever write them down. However, since I served this as part of Christmas Eve dinner for my family, the demand for the recipe was great. So, I'm going to share it with you as well. This is a great warming soup for the shortest day of the year. The solstice is a time to welcome back the sun and you'll feel it come back in you not only by the taste of this soup, but by its sunny color as well.

Ingredients:

- 2 medium Onions, chopped
- 8 cloves of Garlic, minced or crushed
- 6 yellow Tomatoes, chopped
- 2 yellow Bell Peppers, chopped
- 2 large Bok Choy, chopped (WASH VERY WELL)
- 5 stalks of Celery, sliced (you can throw the core in, too)
- 1/2 head of Red Cabbage, cored & chopped
- 1 gallon of Veggie Stock (water works too, but isn't as flavorful)
- 1/2 block of Tofu, cut into 1" cubes
- Salt to taste
- Peppercorns to taste
- Honey

In the largest pot you've got (a 6 liter will barely hold it all), heat up some oil at medium to medium-high heat. Sauté onions for a few minutes, or until they start to turn clear. Add garlic and stir for about thirty seconds. Throw in tomatoes and stir a few times. Once the tomatoes have cooked a little, add the rest of the veggies (except the tofu) to the pot and pour in the veggie stock.

At this point, you can crank the heat to full blast to bring it to a boil. Once boiling, turn the heat back to medium-high and toss in salt and peppercorns. Put in one or two big dollops of honey (by dollop I mean something that would conceivably fit in the palm of your hand... but don't actually put it in your hand!).

Cook the stew until all veggies are thoroughly cooked. Letting the soup reduce can make the flavor more pungent, but it isn't necessary. Taste. If the soup is too acidic, add more honey. At this point, throw in your tofu. Let it cook just a bit longer but not too long (you can gauge the internal temperature if you like, 155-160°F)! Turn heat down to very low and throw the top on to keep the soup warm for serving.

Serve in bowls topped with a slice of orange or lemon with a few leaves of fresh mint as garnish. Bon appétit!

Serves: An Army! (10-12)