The soup I made the other day and had for lunch transformed itself into dinner. I added more vegetable stock to it which made it soupier and less stew-like. All the vegetables in it are things you probably have in your refrigerator – carrots, onions, potatoes, celery, white beans and tomatoes from the pantry, and any sort of greens. I added some Parmesan on mine at the end but without the cheese it would be a fine vegan dinner. I still have a quart left and I am trying to decide whether to freeze it or have it for lunch tomorrow.