Throat Soothing Vegetable Stew
1 cup vegetable stock
In a large pot, combine the stock, tomato sauce, onions, thyme, cumin, garlic, black pepper, and bay leaf and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Then add the corn, peas, celery, bell peppers, carrots, green beans, and eggplant and continue to simmer until the vegetables are tender, between 10 - 12 minutes.
Meanwhile, whisk together the soy milk, peanut butter and hot pepper sauce. When the vegetables are tender, add the spinach and the soy milk mixture into the soup and simmer for an additional 5 minutes. Discard the bay leaf. Serve warm withminced scallions.
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