|Summer Vegetable Bisque|
|Hearty White Bean Soup|
|Corn Chowder II|
|Cream of Tomato Soup|
|Easy "Chicken" and Rice Chilli|
|Quick Corn Stew|
|Corn Chowder I|
|Spiced Apple and Butternut Squash Bisque|
|No Clam Chowder|
|Cream of Broccoli Soup|
|Dr. Fuhrman's Famous Anti-Cancer Soup|
|Lisa's Lovely Lentil Stew|
|Spicy Black Bean Soup|
|Moroccan Chickpea Stew (or Soup) adapted from Robert Siegel's Fat Free and Delicious|
|Where's the Beef? Stew|
|Barley and Shitake Mushroom Soup|
|Scrumptious Corn Chowder|
|Carnivore's Dream Chili|
|Creamy Corn Chowder|
|Moroccan Chickpea Stew|
|Click here for more Soups from VegParadise.com! (Please note some recipes contain vegetable oil.)|
This soup takes just minutes to make if you have cooked barley on hand.
Makes about 3 1-cup servings
2 cups plain rice milk
2 T barley flour
1 cup cooked barley
1 4-oz can mushrooms, undrained
1/4 t garlic powder
1/4 t salt
pinch dried marjoram
pinch dried sage
pinch dried thyme
pinch dried dill weed
Place rice milk and flour into a blender. Blend on high speed for a few seconds. Add barley and blend on high for about 10 seconds, or until barley is coarsely chopped. Add mushrooms and their liquid. Blend just enough to coarsely chop mushrooms. Transfer the blended mixture to a medium saucepan and add all remaining ingredients. Cook over medium heat, stirring often, for about 5 minutes, or until the soup is hot and somewhat thickened.
Buy bags of frozen, chopped hash brown potatoes (with no added oils) for really easy preparation of this delicious soup.
4 cups vegetable broth
Place 1/2 cup of the broth in a large soup pot with the onion, celery and leeks. Cook, stirring occasionally for 5 minutes, until softened. Add the remaining broth and the potatoes. Bring to a boil, reduce heat, cover and cook for 20 minutes. Using an immersion blender, process the soup while still in the pot. (Unless you are using a nonstick pan, then place the soup in a blender jar and process until fairly smooth. Return to pot) Add the remaining ingredients and heat through, about 5 minutes.
2 T taco seasoning mix
Sauté onion and garlic in taco seasoning. Add the jalapeno pepper and sauté for another minute. Add beans, chili powder, cumin, black pepper and sauté for 2 more minutes and add all to a crock pot. Add broth and a little more taco seasoning to crock. Cook about an hour. In the last 15 minutes add soy cheese...top servings with soy sour cream.
Summer Vegetable Bisque
- from The McDougall Quick and Easy Cookbook
1/2 cup water
Place the water in a large soup pot. Add the onion, garlic, and bell pepper. Cook, stirring frequently, for 3 to 4 minutes. Mix in the flour. Add the broth, zucchini, corn, tomatoes, and seasonings. Cover, bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the milk. Heat through and serve.
Hearty White Bean Soup
- from the McDougall Quick and Easy cookbook
1/2 cup water
Several twists of freshly ground black pepper. Place the water in a large pot. Add the onion, carrots, celery, cabbage, and garlic. Cook, stirring frequently, for 10 minutes. Add the remaining ingredients, bring to a boil, cover, reduce heat, and simmer for 20 minutes. Remove the bay leaf before serving.
Soup season is fast approaching. Warm up with a great recipe from the McDougall Quick and Easy cookbook!
3 1/2 cups of vegetable broth
Place the broth, beans, salsa, and corn in a medium saucepan. Cook over low heat for 10 minutes to blend the flavors. Meanwhile, chop the avocado and break up the chips into bite-size pieces. To serve, place one quarter of the avocado and chips in the bottom of 4 serving bowls. Ladle the soup over the avocado and chips and serve at once.
Corn Chowder II
4 medium chopped shallots
Place water, garlic, shallots celery and thyme and bay leaves in a pot on high heat and sweat vegetables to wilt. Add milk and potatoes, bring to a boil then reduce to simmer until potatoes are tender. Add peppers seasonings and corn, bring to a boil. Whisk in roasted garlic when garlic is dissolved, remove from heat allow to rest for 10 minutes. Fold in cilantro and chopped chives.
Yield: 10-8oz portions
By Antonia Demas
Make 9-1 cup servings
2 cups lentils, any color
Sauté the onion for a few minutes. Add the remaining ingredients and 4 cups of water. Bring to a boil. Lower the heat and simmer until the vegetables are tender (about 1/2 hour).
Cream of Tomato Soup
1 quart crushed tomato
Process silken tofu, sugar and roasted garlic to cream. Set aside. Put stock, onions and soy milk in stock pot and bring to simmer. Simmer until onions are soft. Add roasted garlic, tofu mixture, and crushed tomatoes. Use hand mixer until smooth. Add tomato filets and basil. Salt and pepper to taste.
Easy "Chicken" and Rice Chili
1 large Spanish onion, 1/2" dice
Saute the onions, pepper and garlic in a small amount of water until cooked. Add the remaining ingredients (except rice), bring to a boil, and then reduce heat to simmer. Simmer approximately 1 hour, stirring frequently. Mix in the cilantro and all the rice just before serving.
Yield: 12 8oz. portions
Quick Corn Stew
This recipe is by Joel Furhman, M.D.
2 cups soy milk
Heat 2 cups of water and soy milk together on a low flame. Mix in the flour, dulse, vegetable flakes, and seasoning. Add the diced potato, carrot, and onion and continue to simmer for 5 minutes. Add the frozen corn until it defrosts and the soup comes to a boil again.
*Dulse is a red seaweed that grows attached to rocks by a "holdfast" in the North Atlantic and Northwest Pacific. It is commonly used in Ireland and Atlantic Canada both as food and medicinally and is now shipped around the globe. Dulse is found in many health food stores or fish markets.
2 T garlic chopped
In large pot sauté garlic lightly until golden, stir continually. Add carrot, celery, and onions, and sauté until softened slightly. Add zucchini and red pepper and sauté until softened slightly. Add rest of ingredients and bring to simmer. Add seasonings, salt and pepper to taste.
Note you may use dried Italian seasoning in place of the fresh herbs if you prefer.
This is a chilled soup suited perfect for a warm day.
6 ripe tomatoes, peeled and chopped
Combine all ingredients, cover tightly and refrigerate overnight, allowing flavors to blend.
Yield: 8 servings
2 onions diced small (should equal 1 quart)
In a large sauce pot sauté the onion and diced vegan lunch meat. Use the stock or water to keep the pan from drying out while sautéing. Add the liquid smoke and continue to sauté until onions are soft and have a little bit of a tan color. Add 3 cans of the corn and mix. Take 1 can of the corn and puree it in a blender with 2 cups of the soy milk. Add the corn puree to the pot and 2 quarts of soy milk and creamed tofu, mix well. Add potatoes and seasonings, then simmer on low for 30 minutes.
Note: You may adjust the thickness by adding more creamed tofu; and to thin it down, add more soy milk.
Spiced Apple and
Butternut Squash Bisque
diced butternut squash, peeled
Place all ingredients in a large saucepot and pour enough cold water in to come to the top of the mixture. Bring to a simmer and cook until squash and apples are tender. Blend soup with an emersion blender or a table top blender until smooth. Adjust seasonings to taste.
Note: You may also use natural maple syrup in place of the brown sugar.
No Clam Chowder
1 lb non breaded vegan chicken strips, sliced
to simulate chopped clams
Yield: 10/ 1 cup servings
Cream of Broccoli Soup
1 lb spanish onion diced
Put all ingredients except cornstarch into large saucepot. Turn heat on medium high setting. Constantly stir until broccoli becomes soft. Remove vegetables and some liquid and blend until smooth in a blender. Add corn starch mixture and return to fire to thicken.
Dr. Fuhrman's Famous
Use a very large pot. Place the water and the beans in the pot and start cooking (covered) on the lowest flame possible. Take the outer skins off the onions and place them in the covered pot (do not cut them up, put them in whole). Next, add the zucchini, uncut. Cut the bottom roots off the leeks and slice them up the side so that each leaf can be washed. Be thorough because leeks have a lot of dirt hidden inside. Throw away the last inch at the green top. Then, place the entire leek (leaves uncut) into the pot. Juice all the carrots and celery in a juice extractor. Add the juice to the pot. While the soup is simmering, chop up the mushrooms. By the time you get to this stage, the zucchini, leeks, and onions should be soft enough to blend into the soup.
This next step only works if you have a VitaMix or a food processor. Ladle some of the liquid from the pot into the machine. Then, use tongs to remove the soft onions, zucchini, and leeks. Be careful to leave the beans and peas in the bottom of the pot. In a few separate batches, completely blend all these ingredients together. Then, using more soup liquid, add the cup of cashews and blend them in. After adding the blended, creamy mixture back into the pot, you can add the TVP and the mushrooms. Simmer another 20 minutes.
Lisa's Lovely Lentil Stew
1 cup lentils to 3 cups water
Cook lentils in water for 30 minutes with onion, pepper, and basil. Add tomatoes and celery and cook for an additional 15 minutes.
- submitted by Erin Holland
1 can of black
Combine beans, broth, cumin, and salsa in a blender. Mix for a few seconds. Pour mixture into a pan to heat. Add bag/box of frozen corn. Heat until desired temperature.
Moroccan Chickpea Stew (or Soup) adapted from Robert Siegel's Fat Free and
- submitted by Ann Esselstyn
1 cup dry chickpea or 2 canned
Serve over rice on a bed of baby spinach/lettuce or with a salad and bread as soup.
Where's the Beef? Stew
- Submitted by Natalie Taylor
1 lb Seitan, cut in chunks
Sauté the onion in a little oil. Then add the potatoes and carrots, and the vegetable broth to cover them. Cook until the carrots and potatoes are tender. Next, add all of the remaining ingredients except the flour. If you would like a thicker stew, mix the flour with a small amount of water, and stir that into the stew. Serve and Enjoy!
*For the Bean Puree, I used a basic chili that I had leftover. About a 15 oz. can of beans (I used black beans), and a 15 oz. can of diced tomatoes would work. Just mix them in a blender until it's fairly smooth.
Serves: About 6-8?
Preparation time: 40 min.-1 hr.?
Barley and Shitake Mushroom
- Submitted by Natalie Taylor
1 cup barley
Bring 5 cups water to a boil. Add Dry Mushroom. Let soak an hour. While you let the mushrooms soak, slice the celery into 1/4 inch pieces. In a small pot, boil 1 cup water. Add the peeled garlic cloves and chopped celery and boil until tender, around 15 minutes. Pour the garlic, celery, and boil water into a blender. Blend until smooth After the mushrooms are done soaking, remove from the water, squeezing out the excess liquid. KEEP THE SOAK WATER. Bring the soak water to a boil and add 1 cup barley. Dice the Shitake mushrooms. Add mushrooms, blended celery/garlic liquid, 1/4 cup sherry, and 1/4 cup soy sauce to the pot with the barley. Bring to a boil, then reduce heat. Simmer covered until the barley is tender, around an hour and a half. You may need to add more liquid as the barley will continue to soak it up.
Serve hot with freshly ground black pepper to taste.
Scrumptious Corn Chowder
- Submitted by Natalie Taylor
1/2 sweet pepper, finely diced
Sautee the onions and red pepper in a non-stick pan or with a spray of non-stick coating until the onions are translucent. Add the potatoes and continue to sauté for five more minutes, stirring often to prevent sticking.
Add the water, two tablespoons of the nutritional yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked.
Meanwhile, blend the oat milk, one cup of the corn and the remaining yeast in a blender until smooth and creamy.
Just before serving, add the other two cups of corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Then add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.
Preparation time: 30 minutes
Carnivore's Dream Chili
- Submitted by Natalie Taylor
1 10-oz package of tofu
crumbles or vegetarian hamburger
Sautee all ingredients, except the tomato sauce & water. Add tomato sauce & water. Simmer 2 to 3 hours. Serve as you would any normal chili. Keep in refrigerator overnight and the flavor gets better & better, with each day.
Preparation time: 2-3 hours
Creamy Corn Chowder
- Submitted by Jill Nussinow
2 ears of
corn, kernels removed
Cut potatoes into quarters. Combine broth powder and water in a saucepan. Add potatoes and onion and cook until almost tender, about 10 minutes. Add corn kernels and cook for 5 minutes. Remove 1 cup of this mixture and set aside.
Puree the tofu and soy milk in the food processor until perfectly creamy. Puree the mixture in the pot until almost smooth, using a hand blender. Add parsley at the end of pureeing. Mix in the tofu puree.
Heat gently, but do not allow to boil or it will curdle. Season with salt and pepper. Garnish with parsley or chives and their flowers.
Moroccan Chickpea Stew
- Submitted by Ann Esselstyn
1cup dry chickpeas or 2 canned chickpeas
1. If using dry chickpeas, sort through and wash, soak overnight in three times the volume of water. Discard soaking. Rinse and cover again with three times the volume of water. Cook until tender, approximately 2 1/2 hours; then drain. If using canned chickpeas drain and rinse.
2. Sauté cooked beans, raw lentils, red onion, and celery in one cup stock or water, until celery is translucent, approximately 5 minutes.
3. Add tomato paste and miso, mixing well into bean and vegetable mixture
4. Add remaining stock or water and bring to a simmer.
5. Add pasta, zucchini, parsley, coriander, basil and pepper. Cook until zucchini is tender and pasta breaks down, thickening stew, approximately 25 minutes.
Serve over rice on a bed of baby spinach with salad and bread. This also makes a delicious soup by adding 6 to 8 cups of broth or water depending on desired thickness.
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