Wookiee Hut Cuisine presents:
Compulsory Young Jedi Soups
by SuSu, Csillag, MaceVindaloo

Menu: Youngling Vegetable Soup | Padawan Vegetarian Chili | Easy Baked Tortilla Chips

In general, Jedi did not eat meat except on exceptional occasions, such as a feast day, or when served meat by a host or sponsor. The reason for default vegetarianism were philosophical at the core, as well as economical ... and practical! If hungry, it was often simpler for Jedi to find vegetables than meat, and living in harmony with "life" as they do, it was simply better for their spirits.

Every youngling and padawan was required to demonstrate they could make something to eat for themselves, when left alone with no food other than their rations. They were taught how to forage in cupboards or in fields, for a hungry Jedi could not commune with the Force properly. At the very least, it made the Jedi cranky!

Depending on the age of the Jedi, the preparations and materials carried became more complex. Either soup limned below is good eating, no matter the age of the child or youth making it. And depending on how good the Jedi was at selecting the ingredients and cooking and mixing them, the soup was certainly good enough for company, in addition to being healthy and life-giving.

The procedures and recipes were so deeply ingrained in the young men, women, and aliens that most kept making these all their lives.



Youngling Vegetable Soup
Younglings like those in the Bear Clan really enjoyed this soup, mainly because they could choose what vegetables went into the broth. Icky things like onions could be eliminated, and stuff like liked, like carrots or corn, could be added to their hearts' content. Plus, there is the great feeling one gets from having made something "all by myself" at any age.
  • 56 to 64 oz / 1¾ to 2 L soup stock or broth (homemade would be good!)
  • 40 oz / 1200 g mixed vegetables, canned, frozen, or fresh
  • 14½ oz / 400 g can diced tomatoes
  • Vegeta seasoning mix, to taste (or any flavored salt or seasoning)
  • salt and pepper, to taste
Place soup stock into a large saucepan and heat to reliquify (a proper stock will be jelly-like). Add canned vegetables with the liquid from the can, frozen vegetables, and canned tomatoes — juice and all. Bring the soup to a boil and reduce heat to simmer for 15 minutes. Season with salt and pepper to taste.

Serves 6 to 8.

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Padawans' Vegetarian Chili
Teens everywhere are voracious eaters, and the Jedi are no exception. The GFFA documents how hungry Obiwan and Anakin were as padawans, and this filling, nutritious soup was easy to make and cheap to assemble. Using dehydrated, canned, frozen, and staple vegetables, this quick-to-assemble meal in a bowl was welcome in all climates. Obiwan even made it on Tatooine during his years watching over Luke Skywalker, and it was one of the things Yoda managed to teach the young man before Luke became a Jedi Knight.
  • 8 oz / 225 g dehydrated (dry) TVP nuggets (textured vegetable protein)
  • 4 cups warm water, or so
  • 3 tablespoons vegetable oil
  • 3 carrots, diced
  • 2 onions, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, chopped
  • 64 oz / 2 quarts / 2 L salsa, as hot as you wish (medium is a good starting point)
  • 2 to 4 tablespoons powdered cumin, or to taste
  • 29 oz / 800 g canned black beans
  • 29 oz / 800 g canned or frozen corn kernals
In a large bowl, stir together the TVP and warm water. Allow to soak for 20 minutes. Add more water if needed to soak the TVP till it's spongy in texture rather than dry. When done, squeeze the excess water out of the TVP and set aside. Retain the drained water.

In a large heavy-bottomed pot, heat the vegetable oil over medium heat and add the carrots, onions, and celery. Cook with stirring till the carrots start to soften and the vegetables start to brown a bit. Add the garlic and cook another 3 minutes or so.

Add the salsa and black beans and their canning liquid, and stir well. Add the rehydrated TVP and stir — they will absorb quite a bit of liquid. Add the liquid from soaking to loosen up the texture of the chili. Simmer over low heat for 15 minutes. Add the corn kernals (with liquid if using canned) and stir. Heat through before serving.

Serves 8 or so.

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Easy Baked Tortilla Chips
The soups are great on their own, or with a roll or slice of bread, if you can get it. But sometimes, the young Jedi wanted something crunchy. Then these easy-to-bake, crunchy, cracker-like things provided great contrast to the warm comfort of the soups. These are also great on their own with any dip or salad dressing, or just as a snack. And they are easy enough for even the littlest younglings to make, all by themselves.
  • flour tortillas
Heat the oven to 350°F / 175°C. Using a knife or scissors, cut the flour tortillas into 8 wedges. Place on a baking sheet and bake till crispy, about 10 to 20 minutes.

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