We have soup recipes that go well with most meals, regardless of the time of year. Here are some for you to try. Simply click on the recipe that interests you to be taken to the details!
1 (12 ounce) package vegetarian burger crumbles
3 cans (about 15 oz.) kidney beans
1 large red onion, chopped
4 stalks celery, diced
4 bay leaves
2 tablespoons hot chili powder, optional
3 tablespoons molasses
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
1 cup water
3 tablespoons unbleached or soy flour
1 cup hot water
In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, seasoning, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.
2 Tbs. Oil
2 Tbs. Flour
5 med potatoes pealed and cut in fourths and sliced
4 carrots pealed and sliced
2 stalks of celery cut small
1 onion diced
4 cups water
4 griller patties cut into 1 inch squares
1/2 teaspoon garlic powder
1 teaspoon soy sauce
Brown oil and flour then add diced onion cook a minute cook potatoes and carrots in water and when done add the flour mixture to the potatoes mix ell to make sure any lumps are gone. Then add the grillers and seasonings andcook about 5 minutes and enjoy with a salad and homemade bread. This may also be used for a pot pie filling.
1 bay leaves
1 t. dried oregano
1/2 t.
All-Purpose Veggie Salt 1 onion, chopped medium
1 T. lemon juice
1 18 oz can tomatoes, crushed (may have chilies if you wish for spicier soup
In a saucepan, combine canned beans, seasonings, juice and tomatoes. Bring to a boil and cover, then simmer for 20-30 minutes. Ladle soup in a bowl and place a scoop of warm rice on top, sprinkle with green peas, green onions, fresh chopped tomatoes and a dollop of soy sour cream on top.
1 T. oil
1 large onion
1 can black beans with juice
4 T. minced garlic from jar
2 green onions, chopped (top and bottom)
1/2 c. lemon juice-(optional)
2 T. parsley
Heat the oil. Saute the onion.for 3-4 min. Add all the ingredients with 4 c. water. Bring to a boil. Turn down and let bubble for 10-15 minutes. Stir often. Mash some of the beans. Cover and cook for 10 min. Top with sliced green onions.
3 lb.s carrots, peeled, diced, 1/2 inch pieces
2 large onion, chopped
2 T. oil
1 T curry powder
In a pot, cook carrots and onions in oil for 7-10 min. Cover and stir occasionally. Brown onions also. Add all ingredients except coconut milk and syrup. Simmer 12 min. Make sure carrots are tender. Add coconut milk and brin to a boil. Tun off the heat. Puree half of the soup in a blender or with a hand held mixer. Add the syrup and seve hot. I like the Agave nectar as it does not create acid in my stomach like maple syrup does.
3 heads of broccoli separated and cut into small pieces or the size you like.
1 onion diced
1 tbs. oil
1/2 cup raw cashews
2 cups milk of choice
4 cups water
Pinch of cayenne if desired
1. Blend cashews in a dry blender till powdered.
2. Add 2 of the cups of water and blend till creamy.
4. In a sauce pan saute the onion in the oil till browning.
5. Add the other two cups of water, broccoli the cashew mixture and the 2 cups of milk.
6. Bring to boil and simmer till to the tenderness you like for your broccoli.
5 medium sized potatoes or one bag of cubed frozen hash browns
1/2 cup cashews raw are best but roasted will work
2 cups water
2 cups soy milk
3 Tbs. Bakon yeast hickory smoke flavor
1/4 cup of fresh diced celery
1 large onion diced
1 tbs. Olive oil
Peal and cut the potatoes to one inch cubes Whiz cashews in a dry blender when they look like powder add 1 cup of the water and whiz again until creamy. Now add the seasoning (
La Chikky Seasoning and yeast) and whiz again. Pour contents into the saucepan where you have the onions and celery cooking sauteed add potatoes and water and milk and bring to a boil. Careful as it will boil over. Reduce heat and let cook until creamy. Servings 4-5.
1 green onion, sliced
1/2 cup finely chopped bell pepper
3/4 cup cucumber; peeled, seeded, and finely diced
1 cup finely chopped fresh tomato
1/4 tsp. garlic powder
1/2 tsp. sweet basil
1/8 tsp till weed
1 tsp. olive oil
1/2 tsp honey
Combine the following in a BOWL and mix well: Chill thoroughly and serve. Makes 4 servings.Note: this soul tastes best if you can make the day before and allow it so set overnight to blend the flavors.
1/4 cup cashews raw are best but roasted will work
3 cups water for soup or 2 cups for casseroles
8 oz of fresh sliced mushrooms
1 small onion diced very small
1 tbs. Olive oil
Whiz cashews in a dry blender when they look like powder add the water and whiz again until creamy. Now add the chicken seasoning and whiz again. Pour contents into the saucepan where you have saute onion and mushrooms in the olive oil, and bring to a boil. Careful as it will boil over. Reduce heat and let cook until mushrooms are tender. Soup is ready to eat or to use in place of mushroom soup in recipe. Servings 2.
3 -T. oil
6 -T. Flour
1- Large Onion diced
2 cloves of garlic minced
1/2 green pepper diced
1 - 14 oz can chilies and tomatoes
2 - cups of veggie meat of your choice (I like Grillers) or the crumbles
3 - 14 oz cans of water
1-16 oz bag of cut okra birds eye (its not tough) or whole then slice or green beans 1 can green beans or bag of frozen
1/4 teaspoon cayenne optional add only if you like it hotter
Mix flour and oil in a six quart sauce pan and brown over medium heat. When mixture is medium to dark brown add onions and garlic saute for 1 or 2 minutes then add cut okra. Cook this mixture for 5 minutes then add tomatoes and chilies and the three cans of water, the veggie meat and the seasonings Simmer for 20 minutes or until the okra stops floating. Servings- 5
So you don't like okra? Try it, you won't believe it is okra. That's what we say when we serve this at fairs and large gatherings. People love it and admit it is delicious. This is a family favorite of Connie's from Louisiana. Of course, the original is full of critters and this one is all plant based.
Coulis Pepper
1/2 cup olive oil
4 cloves garlic, minced
5 green bell peppers, cut into 1/4 inch strips
8 ounces kalamata olives
1/2 teaspoon crushed red pepper
1 cup lemon juice
32 ounces tomato-vegetable juice cocktail
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 pinch white sugar
1 tablespoon chopped fresh parsley
In a large skillet, heat the oil on high and add the garlic. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers. Cook until the peppers are soft and turning brown around the edges. Add the olives and crushed red pepper and stir. Pour in the wine and cook for 2 minutes. Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to medium. Cook until liquid is halved. Stir in parsley.
Serve over your favorite pasta.
Cream of Broccoli
1 1/2 lbs. broccoli, cleaned and trimmed
2 cups water
1-2 stalks of celery diced
1 small onion diced.
2 cups water
2 cups soymilk or nutmilk, unsweetened
1T. margarine or olive oil
Bring the 2 cups of water to boil and add the broccoli, onion, and celery and simmer, covered, for 10 minutes. Use a hand blender or a potato masher to mash this all up--or carefully pour into a blender and blend. In another saucepan, melt margarine or oil, stir in Creamy White Sauce Gravy Mix and stir. Add water and soymilk. Bring to a boil, stirring constantly. Remove from heat. Stir in more milk if you feel gravy is too thick for soup. Stir in the broccoli mixture. Add All Purpose Veggie Salt and Pepper-like seasoning to taste. Enjoy! Makes 4 servings.
Cream of Celery
1/2 cup cashews raw are best but roasted will work
3 cups water for soup or 2 cups for casseroles
1 cup of fresh diced celery
1 small onion diced very small
1 tbs. Olive oil
Whiz cashews in a dry blender when they look like powder add 1 cup of the water and whiz again until creamy. Now add the seasoning and the rest of the water and whiz again. Pour contents into the saucepan where you have saute onion in the olive oil, add the diced celery and bring to a boil. Careful as it will boil over. Reduce heat and let cook until celery is tender. Soup is ready to eat or to use in place of mushroom soup in recipe.
1- 28 oz. can of diced tomatoes
1/3 cup raw cashews
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 shakes of cayenne (red pepper) or add 1/3- 1/2 can of chilies and tomatoes (optional)
1/4 teaspoon
All-Purpose Veggie Salt
Blend cashews in a clean dry blender until fine. Add tomatoes, season salt garlic powder, cayenne, and bouillon cube blend one minute. Pour into a heavy sauce pan and bring to boil cut heat and simmer for 5 minutes serve with toast or crackers. 4 8 oz. servings.
Dill of a Potato Dish
2 pounds new potatoes
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 quart Silk Coffee Creamer
1 cup chopped fresh dill
Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes or until tender. Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Drain potatoes, and return to the pot. Pour in the cream, and mix in the onion, garlic, and dill. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring occasionally, until thickened. Season with salt and Pepper-Like.
1 can navy beans
1 can water
1 stalk celery, chopped
1 carrot, minced
1 onion, diced
1 small potatoes, peeled and chopped
1 pinch oregano
Dried parsley
Simmer till every vegetable is tender. Enjoy.
2 Tablespoons. Oil
2 Tablespoons. Flour
1 can of garbanzos
5 medium potatoes pealed and cut in fourths and sliced
4 carrots pealed and sliced
1 onion diced
4 cups water
1/2 teaspoon garlic powder
Brown oil and flour then add diced onion cook a minute cook potatoes and carrots in water and when done add the flour mixture to the potatoes and mix well to make sure any lumps are gone. Then add the garbanzos and seasonings cook about 5 minutes and enjoy.Garbanzos or Chickpeas are an excellent source of fiber, Vitamin E and manganese.
1 LARGE Jar of Great Northern Beans or 2 cans Great Northern Beans
1 c. diced carrots
1 c. onions
1 c. diced celery
1/2 t. garlic powder
1 t. onion powder
1 T molasses
Saute carrots, onions, celery and garlic in small amount of water or olive oil till softened. Add beans and cook till thickened. Add more water if you wish.
15 c. water
3 lbs. green or yellow fresh chopped beans
1 medium onion, chopped
2 carrots, chopped
1 green pepper, chopped
1 parsley root, chopped
1 parsnip root, chopped
1/2 celery root, chopped
2-4 Tbsp. oil
lemon juice
3-4 Tbsp. soy sour cream
1 (15 oz.) can tomato sauce parsley leaves, chopped
dill sprigs, chopped
Clean the beans and cut into one-inch pieces. Put all the green beans and the other vegetables in a pot, add the oil, and water. Salt after tasting, cook until the vegetables are tender. Add tomato sauce. Let the soup boil for five more minutes, then add the lemon juice according to your taste and add more salt, if needed. Add sour cream. Turn off the soup; add the dill and parsley leaves. Serve warm.
Hashbrown Tater Soup
10 c. water
3 lbs frozen hash brown potatoes
1 12 oz container of Sour Supreme
(sour cream substitute)
1 T onion powder
2 T. margarine
Place all ingredients in a cooking pot. Cook till potatoes are tender.
Sandi Stewart, Livonia, MI
1 T vegetable oil
1 large onion, chopped
2 large potatoes, cut into chunks
3 large sweet potatoes, cut into chunks
1 c. pitted prunes
4 large carrots, cut into 1 inch chunks
1/4 c. brown sugar
1 t. coriander
2 c. water
Heat oil and saute onions. In a corckpot or casserole dish, place potatoes, prunes, carrots, onions, sugar, seasoning, water and mix together. Fill the sdish with water and cover tightly. Bake 3 hours. Add water as needed. If in crockpot, cook for 10-12 hours. 8 servings. This is a traditional Jewish stew.
3 cans kidney beans, drained
3 T. oil
1 large can Tomato Juice
1 T. parsley flakes
1 t. garlic powder
Cook for one hour on simmer. Mash some of the beans before serving. Add water if too thick. If it is too acidic, just add 1/2 c. soymilk.
You won't believe how good this is. If someone does not like kidney beans, just throw in the blender for a velvety smooth soup. It is a soup passed down by the generations in my family and people are wild about it.
1/2 finely chopped onion
1/4 c. water
2 16 oz can no fat refried beans (may substitute one can for white Northern Beans or 1 can black beans)
1 3/4 c. water
11/2 T.
La Chikky Seasoning
2 c. canned corn, undrained
1/3 c. mild salsa (for spicy, try medium or hot salsa)
1/2 t. ground cumin
1 jar of jalapeno chilis (optional)
Chopped parsley to garnish (optional)
Place onion in water and cook till tender. Add remaining ingredients and mix well. Cook over low heat for 10 minutes. Decorate with a fresh sprig of parsley. 4-5 Servings
Holt Vegetarian Supper Club enjoyed this soup and felt it would be great with Mexicorn for extra color or chilis and medium salsa for some extra "heat". This soup is not spicy unless you choose chilis or hotter salsa. This dish is very low in fat and calories but high in protein and fiber.
2 Tablespoons olive oil
1 large onion diced
2 cloves of garlic minced
1 package of Italian frozen vegetables
1 can of kidney beans
1 cup of uncooked noodles of your choice
1 28 oz. can diced tomatoes
In a soup pot saute onion and garlic in olive oil until browning nicely add water and frozen vegetables, beans and tomatoes and seasonings when boiling add noodles and turn heat down. If they are already cooked wait till just before serving. Otherwise cook until noodles are done and it's ready to serve. We served this to 300 people and people licked their bowls clean.
1/3 c. pearl barley
6 1/2 c. water
1 bay leaf
1 T butter
12 oz mushrooms, thin
1 t. olive oil
1 onion, chopped
1 carrot sliced thin
1 T chopped, dried tarragon
Fresh parsley to garnish
Rinse barley and drain. Bring 2 c. of water and La Chikky to a boil. Add bay leaf, barley, reduce heat. Cover and simmer. Cook 40 min. Melt margarine in frying pan. Add mushrooms and seasoning. Cook till golden brown. Remove from heat. Heat oil in pot and add onion and carrots. Cover and cook for 3 min. Add remaining water and boil. Stir in barley and mushrooms. Cook 20 min. Stir in tarragon. Taste and season. Warm. Serves 4
4 potatoes, cubed
3/4 cup chopped onion
1/2 cup all-purpose flour
1/4 teaspoon sage
4 1/2 cups water
1/2 cup margarine
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/4 teaspoon dried thyme
6 cups soymilk
12 slices crisp Worthington Stripples or faux bacon, crumbled
Cook the potatoes in boiling water until tender. In a soup kettle, saute onion in butter or margarine until tender. Stir in flour and spices. Gradually add broth, stirring constantly.
Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in milk and Parma Zaan. Heat through. Stir in fake bacon strips.
3 c. tomato juice, fresh or canned
3 c. Roma tomatoes, peel and chop
1 cucumber, peeled and diced
1 red bell pepper, minced
1 T. fresh parsley, minced
Juice of 1 lemon
1 clove garlic, mince
Mix and chill.
Red Bell Pepper Soup
3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 cans (15 ounces) cannellini beans, drained and rinsed
3 c. water
to taste
Preheat oven to broil. Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes. Next, add the water and seasoning and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
3 c. dried split peas, rinse and clean
1 1/2 lb (about 3) potatoes, peeled, cut into 1/2 inch pieces
7 carrots, sliced 1/2 inch thick
to taste
2 T. parsley flakes
1/2 t. sweet basil
(2 green peppers, cut into 1/4 inch pieces-optional)
2 med. Onions, cut into 1/2 in pieces
2 garlic cloves, minced or 1/4 c. garlic
2 t. dried thyme
4 quarts water
Combine peas, potatoes, carrots, peppers, onions, garlic, thyme, water. Bring to a boil. Reduce the heat and partially cover. Simmer, Stir occasionally. When peas have become broken down and liquid is thick (45 min) skim foam from the surface. Season soup with beef-like, Pepper-Like and chopped parsley. Add water if soup is very thick to gravy consistency.
6 c. water
1 c. sliced small zucchini
1 c. sliced small yellow squash
4 green onions, sliced, top and bottoms
1/2 c. frozen peas
Bring water to a boil. Stir in La Chikky, Lemony Dill, sea salt and orzo or cous cous. Boil 9 minutes till tender. Stir in squash and cook 1-2 minutes. Put in peas and stir. Remove from heat. Stir in green onions. Serve.
2-3 Butternut Squash
1/3 to 1/2 cup maple syrup
2 tablespoons of honey
1 cinnamon stick
Bake squash (cut in half and removed seeds, bake upside down on tin foil on cookie sheet.) Bake time about one hour. Scoop squash out of skins and blend with enough water. Place in cooking pot and add other seasonings. Simmer for 5 minutes more and enjoy.
Since squashes can be hard to cut into, pierce them with a knife in several places and either bake or microwave. When tender, easily cut them in half. Use an ice cream scoop to remove the seeds. Then remove the squash from the shell. If you have more squash than needed, just bake and freeze. Can be used for soup at a later date.
SINCE and to with a the then for in or cream if just soup when from can be several bake have you more an knife cut squashes hard into, pierce places either microwave. tender, easily them half. ice scoop seeds. shell. squash than needed, freeze. at later date. used use remove>
2 T. olive oil
4 large onions, sliced thin
1t. dried parsley
5 cups water
Directions Slice onions and pull slices apart to make rings. Throw into boiling water and stir in remaining ingredients. Turn down heat and. simmer 30 minutes.: Sprinkle with croutons on top. Garnish with Parma Zaan. This tastes great with buttered toast and Parma Zaan on top. Very nurturing.
3 T olive oil
2 large onions, chopped fine
6 medium red tomatoes, chopped with skins
1 T majorum leaves, chopped fine
4 c. water
1/2 loaf of crusty bread, sliced into chunks one inch wide
Basil leaves are optional.
In a pot, add olive oil, onions and garlic. Saute for a few minutes. Add the tomatoes to the pot. Salt and pepper. Add water with La Chikky Seasoning.
Stir well. Just berfoe serving, add the bread chunks to the soup. Add basil leaves and stir. Careful not to break up all the bread chunks. Serve hot with Parma Zaan Sprinkles.The easiest way to cube bread is to use a pizza cutter on slices. This is also a great way to make croutons.
1 28 oz can diced tomatoes (no seasonings)
1 Cup Gluten Strips or other veggie meat
2 tablespoon oil
1/2 cup chopped celery
2 tablespoons chopped onion
1/4 cup green pepper chopped
2 28 oz. cans chili beans
1 14 oz can chilies and tomatoes
1 t. cumin (optional)
1/2 c. corn, drained (optional)
Combine ingredients and simmer until marinated 10-15 minutes. Add corn 15 minutes before serving. (Or you can cook in a crockpot for 8 hours. Leftt overs can be whizzed in a blender for a bean dip. Just add tofu sour cream and serve with chips.
1 large head cabbage
1 med. Onion, chopped
3 T garlic
2 T. pine nuts, chopped
1/4 c, parsley
1 15 oz garbanzos, drain, rinse and mash
1/2 t. paprika
15 oz tomatoes stewed with herbs and spices
1 c. water
Wash and core cabbage. Boil in a pot of boiling salted water. Cook 20 min. Remove 10-12 learves. Shred cabbage in blender and spread on bottom of baking dish. Heat olive oil and cook onions and garlic for 7 min. Add nuts, rice, parsley, beans and seasonings.
Veggie Soup That Is Easy
3 c. water
1 head shredded cabbage or bag coleslaw
2 stalks celery, sliced
3 carrots, sliced
1 onion, sliced
1 tomato, diced
1/3 can tomato paste
garlic powder, oregano, basil, Pepper-Like Seasoning to taste
Combine all ingredients in a large pot. Bring to a boil, then simmer for about 3-4 hours. Easy to freeze and thaw for cold winter days. It's also very healthy for you!
4 c.your choice of fresh veg cut up (cabbage, corn, potatoes, onions, green beans, peas, zucchini, tomatoes, carrots, spinach, greens, etc.)
4 c. water
In a saucepan, stir together all ingredients and bring to a boil on high. Stir. Turn to low heat and cover for 50 min till vegetables are tender. If you let soup cook for several hours, it blends better. Keep in refrig.
Zucchini Soup
2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper, optional
14 ounces water
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon All Purpose Veggie Salt
1/4 teaspoon Pepper-Like Seasoning
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance. 8 servings.
