Time:

1 hr 10 min (10 min to prepare, 1 hr to cook)

Meal type:

Soup

Notes:

You can add also,...

Ingredients:

0.75 cup soaked and washed...
6 cup filter water
1 each med. dry shiitake...
0.5 cup dry daikon
3 each slices lotus roots
2 each inch kombu (seaweed)

Directions:

1. Wash barley and soak all of other above ingredients together overnight.

2. Next morning finely chop shiitake and lotus root, discard stem from shiitake mushroom.

3. Put all ingredients into a pot, bring to a boil, place flame deflector under pot and simmer 45 to 1 hour. ten minutes before adding 1/2 tsp. Tamari sauce and cover.

4. garnish with dandalion or scallions

Time:

4 hr 30 min (15 min to prepare, 4 hr 15 min to cook)

Meal type:

Soup

Ingredients:

14 ounce bag of great...
1 each large onion
4 each to 5 carrots
2 each Potatoes
2 each celery stalks
0.25 cup olive oil, fresh...

Directions:

Soak the beans overnight.
Drain off water and put the beans into a crockpot with 6 cups fresh water.
Scrub, but leave the skin on, the potatoes and chop.

Chop the carrots and celery too.
Add the parsley, olive oil and any other seasonings you like.
To thicken the soup and make it creamier, I take a cup of the soup water out and add a few tablespoons of flour to it and mix, then pour it back into the crock pot.
Cook all day on low, or 6-8 hours...

Time:

55 min (10 min to prepare, 45 min to cook)

Meal type:

Soup

Ingredients:

2 each Carrots
2 each medium potatoes
2 each medium leeks
1 each large onion
2 each to 3 ounces...

Directions:

Dice all of the vegetables into smallish pieces.

Put into a 4 pint saucepan and fry gently in a little oil for 3 or 4 minutes.

Add 3 pints of water and then stir in the lentils. Bring to the boil and then turn the heat down low and let simmer for 30 - 40 minutes.

When the lentils are cooked and the vegetables are a bit mushy add either the vegie stock or the salt and pepper to taste.

Serve garnished with chopped parsley or corriande...

Time:

30 min (20 min to prepare, 10 min to cook)

Meal type:

Soup

Ingredients:

4 each to 6 garlic...
1 stick celery (3/4 - 1 cup)
1 each (sweet) red...
1 each small carrot...
1 can (400g, 15 oz)...
175 milliliter (6 fl oz, 3/4...
0.5 teaspoon dried basil (no...

Directions:

1. Finely chop the garlic, celery, red pepper and carrot.
Saute in vegetable stock for about 7-8 minutes until celery is translucent and vegetables are soft.

2. Meanwhile, drain and rinse the chickpeas.
Add to the saucepan with V8 juice and 350ml (12 fl oz, 1 1/2 cups) water.
Season with black pepper and add the basil.

3. Bring to the boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally.

4. Puree (a ha...

Time:

40 min (10 min to prepare, 30 min to cook)

Meal type:

Soup

Ingredients:

3 each cans vegetable broth
3 cups water, Bag of...
2 each potatoes, peeled...
1 cup dried lentils
0.5 teaspoon Old Bay seasoning
2 each dashes Tabasco
0.5 cup finely minced...
0.5 cup finely minced...
0.5 cup minced onion
2 tablespoons vegan margarine

Directions:

Put first 7 ingredients into soup pot. In a pan, sauté cilantro, parsley and onion in butter until soft and add to soup pot. Bring to a boil, then simmer until potatoes and lentils are soft but not mushy. Serve with French bread cut into pieces, brushed with olive oil and toasted in the oven.

Time:

25 min (10 min to prepare, 15 min to cook)

Meal type:

Soup

Ingredients:

3 each to 4 medium...
1 each medium onion,...
0.5 cups chopped celery
1 each clove garlic, minced
2 tablespoon olive oil or...
2 cups water
2 cups soy milk
3 tablespoon flour, sea salt,...

Directions:

Heat the oil in a dutchoven or soup pot.
Add the onion, celery, and garlic - saute until tender.
Stir in the potatoes and water, cover, and simmer for 15 minutes.
Add the flour to 1/2 cup of soy milk and stir well.
Add this mixture as well as the rest of the soy milk in with the other ingredients.
Stir the soup constantly over a medium - high heat until it becomes thick and bubbly.
Add sea salt and freshly ground black pepper to taste.
Voila! ;...

Time:

35 min (15 min to prepare, 20 min to cook)

Meal type:

Soup

Ingredients:

1 each 1-pound package...
1 pound fresh or frozen...
1 pound broccoli, chopped
2 each medium size...
1 each onion, chopped
3 each to 6 cloved...

Directions:

Cook all veggies together in a large soup pot or pressure cooker using minimal water until quite done.
Puree veggies with cooking liquid in blender or food processor a bit at a time until all is done.
Add extra raw garlic if you like it.
Dilute with soy milk to the consistency you like.
Season to taste with white or black pepper and salt or Bragg's Aminos or dry veggie soup base.

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Soup

Ingredients:

1 each Olive Oil, Small...
1 each Onion, Garlic,...

Directions:

Sort the beans; wash the beans three times; place beans in a bowl and cover with water;
Allow the beans to soak overnight.

Drain the beans; put them in a pot and cover them with water; turn the flame on high;
add olive oil to the boiling beans; as the beans are boiling, sautee the onion(s) and garlic in olive oil until onions are translucent; remove any foam that forms at the top of the beans as they boil.

Add the onions and garlic to the boiling be...

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Soup

Ingredients:

0.5 cups potato -- chunks
4 cups broth or water
0.25 cups chopped celery
5 cups cauliflower...
1 each small Onion
1 each whole clove garlic
1 tablespoon olive oil
0.5 cup dry white wine
1 teaspoon salt, pinch pepper
0.5 pound fresh mushrooms...
0.5 cup chopped fresh...
0.5 cup diced red bell...
1 cup fresh corn kernels

Directions:

Cook the potato in the broth.
Chop the celery and add.
When the potato is nearly done, add the cauliflower and cook until tender.
As always in blended soups, the potato must be very well cooked; otherwise the soup will be gluey.

While the vegetables are cooking, chop the onion and saute it and the garlic clove in the olive oil.
Cook them gently until very well done but don't let them brown.

Puree all the cooked vegetables and the ...

Time:

1 hr 12 min (15 min to prepare, 57 min to cook)

Meal type:

Soup

Ingredients:

5 cup veg stock
0.5 cup dry white wine
1 each med onion,...
2 each celery ribs,...
2 each med fennel bulbs,...
1 tablespoon olive oil
1 tablespoon fennel seeds
1 each med celery root,...
1 each med potato,...
6 each cloves garlic,...

Directions:

In small skillet, toast fennel seeds over med-hi heat, tossing frequently, until fragrant, about 1 min.
Let cool then transger to spice grinder and finely grind. In large pot, heat oil over med heat.
Add chopped fennel bulb, celery and onion, and cook, stirring often, until veg are softened, about 7 minutes.

Add wine, increase heat to high and boil until almost all liquid has eveporated, about 5 min.

Add stock, celery root, potato and garlic and bri...

Time:

20 min (10 min to prepare, 10 min to cook)

Meal type:

Soup

Ingredients:

12 ounces Mushrooms
1 pint of Soya Milk
1 pint of water
1 tablespoon of finely chopped...
0.5 ounces of soya margarine
3 tablespoons of unbleached...

Directions:

Slice and chop the mushrooms into small pieces about the size of a garlic clove.
Put the mushrooms and the water into a saucepan, bring to boil and simmer for a few minutes.
Strain the mushrooms and set aside, keep the stock.
Melt the margerine in a large saucepan and stir in the flour and cook gently for a few minutes until a smooth paste is formed.

Keep the pan on the heat and add the mushroom stock and the soya milk to the flour a little at a time stirri...

Time:

28 min (15 min to prepare, 13 min to cook)

Meal type:

Soup

Ingredients:

2 cup tomato juice,...

Directions:

Put a little water in your cooker.then wait about 3 min. then put your tomato sauce in.

Let it get hot then put your dried corn in.
The rest you put it all in the same time.

You want to wait about 10 min. then add your seasoning in.

Time:

1 hr 40 min (25 min to prepare, 1 hr 15 min to cook)

Meal type:

Soup

Ingredients:

25 each gram vegan...
3 each large carrots,...
1 each medium potato,...
1 each small onion, chopped
3 milliliter sugar
6 each to 8 large...
1 each litre water
1 each vegetable stock...
15 ml pale dry sherry...
40 each gram margarine
1 each clove of garlic,...
1 each onion, chopped
500 each gram pumpkin,...
100 milliliter orange juice
10 milliliter finely grated...
3 milliliter ground nutmeg
1 each litre water
1 each vegetable stock...

Directions:

Heat margarine, cook carrots, potato and onion over low heat until soft, about 15 minutes.
Add sugar and tomatoes, cook a further five minutes.
Stir in water and stock cube, bring to the boil.
Reduce heat, cover and simmer 30 minutes.
Blend and process mixture in batches until smooth.
Return to heat, stir in seasoning and sherry.
Bring to the boil, simmer until liquid has reduced by half.

Pumpkin Soup:
Heat margarine, sauté ga...

Time:

30 min (15 min to prepare, 15 min to cook)

Meal type:

Soup

Ingredients:

1 each to 6 oz. can...
1 each to 15 oz. can S&W...
1 each to 15 oz. can red...

Directions:

Put canned tomatoes in blender ( do not drain tomatoes.)
Add tomato or v-8 juice (spicey or regular depending on your preference)
Blend until liquid
Drain and rinse kidney beans
Add beans to tomatoes and juice in blender and blend until smooth
pour in bowl and heat in microwave

Yield: approximately 3 1/2 cups

Quick and easy meal, tastes like cream of tomato soup but is more filling.
Takes approximately 12-15 minutes from ...

Time:

45 min (20 min to prepare, 25 min to cook)

Meal type:

Soup

Ingredients:

1 each onion, chopped...
1 each clove garlic,...
1 each carrot, chopped
1 each potato, chopped,...
2 each to 3 cups of...
2 each small pinches...
1 each vegetable stock...

Directions:

Vegetables should total about 500g.
Chop and simmer together for 20-25 minutes.
Blend.
This soup is never the same twice!
Freezes well.

Time:

1 hr (15 min to prepare, 45 min to cook)

Meal type:

Soup

Ingredients:

12 each to 15 medium...
2 each big skinned...
2 teaspoon paprika
12 each dl (4 to 5 cups)...
2 tablespoon vegetable oil,...

Directions:

-peel the garlic cloves and cut them in halves
-slice the tomatoes
-heat the oil and warm the garlic lightly in it
-add tomatoes, stir, add paprika, water, salt and black pepper (careful with the pepper)
-let the soup simmer for 45 minutes.
-add parsley on top.
-eat with french bread, pasta or whatever.

Time:

45 min (20 min to prepare, 25 min to cook)

Meal type:

Soup

Ingredients:

12 each large celery stalks
2 tablespoon margarine, divided
1 each large onion, chopped
8 each cloves garlic,...
2 tablespoon unbleached white...
3 each medium potatoes,...
2 teaspoon salt-free...
0.25 cup mixed chopped...
0.25 cup celery leaves
1 each to 1 1/2 cups...

Directions:

Trim 10 stalks of celery and cut into 1/2-inch dice.
Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set aside.

Heat a tablespoon of the margarine in a large soup pot.
Add the onion and garlic and saute over moderate heat until the onion is lightly golden.
Sprinkle in the flour and stir it in until it disappears.
Add the 10 stalks of celery, the potatoes, and just enough water to cover.
Bring to a boil, then add the seasoning mix...

Time:

1 hr 45 min (15 min to prepare, 1 hr 30 min to cook)

Meal type:

Soup

Notes:

In a soup kettle or...

Ingredients:

3 tablespoons olive oil -- up...
2 cups chopped onion
2 each cloves chopped...
2 cups sweet potatoes --...
0.5 cup chopped celery
1 cup chopped fresh...
0.75 cup chopped sweet...
0.5 cups cooked chickpeas
3 cups stock or water
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon salt, dash...
1 each bay leaf
1 tablespoon tamari soy sauce

Directions:

In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about five minutes.
Add seasonings, except tamari, and the stock or water.
Simmer, covered, fifteen minutes.
Add remaining vegetables and chickpeas.
Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Soup

Ingredients:

4 each to 5 red potatoes
6 cups water
3 each Carrots
1 each to 2 stalks...
2 each onions (red ones...
0.75 teaspoon savory
1 teaspoon dill
0.5 teaspoon rosemary
1 teaspoon garlic powder
0.25 teaspoon pepper
1 teaspoon salt
2 each to 4 Tablespoon...
1 each to 2 large...

Directions:

In a soup pot, saute onions, carrots, celery and spices in water.

When the onions become translucent, add the rest of the ingredients.

Bring to a boil and simmer, uncovered, for 10 minutes, or until the potatoes are cooked, but not too soft.

Just before soup is done, check the seasonings.

You may have to add more tamari, salt, or garlic powder.

If desired, top with cooked, julienned kale as an edible garnish.

Time:

35 min (15 min to prepare, 20 min to cook)

Meal type:

Soup

Ingredients:

1 tablespoon olive oil
2 each Medium Onions;...
3 each Cloves garlic;...
1 each lb. Mushrooms;...
0.5 tablespoon all-purpose flour
6 cups vegetable broth
0.5 each Butternut Squash;...
1 each Red Bell Pepper;...
1 cup Quick-Cooking Barley
0.5 each Medium-Dry Sherry...
4 tablespoon Fresh Dill; Chopped

Directions:

Heat oil in a Dutch oven or large pot over medium heat.
Lightly saute onions and garlic, stirring until softened for about 5-minutes. Increase heat to high and add mushrooms.
Cook mushrooms, stirring often, until browned and liquid has evaporated, approximately 7-minutes more.

Reduce heat to medium and sprinkle flour over vegetables.
Continue to cook, stirring constantly until the flour is mixed through, about 1-minute. Add broth, squash, bell pepper, barle...

Time:

25 min (15 min to prepare, 10 min to cook)

Meal type:

Soup

Ingredients:

1 each onions x as many...

Directions:

Simply put all into a saucepan and simmer for at least 10 minutes, but the longer the better as it intensifies the taste.

Time:

40 min (15 min to prepare, 25 min to cook)

Meal type:

Soup

Ingredients:

1 cup of red lentils...
5 cups of spring or...
1 each med white onion...
2 each med zucchini,...
0.75 cup cauliflower...
1 tablespoon Safflower Oil
0.5 teaspoon ground cumin
1 tablespoon umeboshi vinegar,...

Directions:

Heat oil in a heavy gauge stainless steel pot over medium-low heat. Add onion and/or scallion and cook 3 minutes. Stir in cumin. Add water and lentils, bring to a boil. Add vegetables, cover and simmer until vegetables are soft, 15-20 minutes. Remove from heat and stir in the umeboshi vinegar, sprinkle with parsley and enjoy.

Time:

35 min (15 min to prepare, 20 min to cook)

Meal type:

Soup

Ingredients:

0.5 pound green split peas
0.25 pound orange lentils
0.5 each large onions --...
4 each stalks celery --...
2 each tomatoes -- peeled
2 each leeks -- white...
5 cups water -- (About)
0.25 pound soy margarine,...

Directions:

Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water.
Bring to boil, lower heat and simmer about 1 1/2 hours, until split peas and lentils are soft.
Add margarine and stir until melted.
Add peppercorns and sea salt to taste.

Each serving contains about: 222 calories; 148 mg sodium; 25 mg cholesterol; 10 grams fat; 26 grams carbohydrates; 10 grams protein; 2.07 grams fiber.

Time:

15 min (10 min to prepare, 5 min to cook)

Meal type:

Soup

Ingredients:

1 cup white beans
3 each medium potatoes
0.5 cups mushrooms (my...
1 each medium onion,...

Directions:

1) Soak beans overnight

2) Pour the water in the pot, bring to a boil, put the soaked beans into the pot and cook on low until the beans are 90% tender

3) peel and cube the potatos and add to the soup, keep cooking. In the meantime in the saucepan fry chopped onions, when they are golden, add mushrooms, fry until mushrooms are tender

4) At the moment when the beans and the potatos are ready, add the fried onion-mushroom mixture to the soup. Mix we...

Time:

30 min (10 min to prepare, 20 min to cook)

Meal type:

Soup

Notes:

This warming soup can...

Ingredients:

0.75 pounds pumpkin --...
0.5 quarts water
2 tablespoons olive oil
2 each onions -- chopped
0.75 cup chopped parsley,...

Directions:

In a large saucepan, simmer pumpkin cubes in the water until they are very tender.

Meanwhile, heat oil in a frying pay and saute onions until golden.

Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan.
Add the sauteed onions and parsley.
Season to taste and heat through.

(PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50 percent calories from fat); 0 mg cholesterol; 120 m...