Soups and Stews--Index
Cream
of Mushroom Soup
Cream
of Broccoli Soup
Cream
of Potato Soup
Spicy
Lentil Soup
Vegetable
Soup
Vegetarian
Chili
Vegan
Tortilla Soup
Minestrone
Soup
Vegetable
Noodle Soup
Native
American Beans
Garlic
Soup
Tomato
Basil Soup
Thai
Green Curry Vegetable Soup
Southwestern
Black Bean Soup
Vegetable
Stew in White Sauce
Vegetable
Soup in White Wine Stock
Vegetable
Stew
3-4 cloves garlic
1 package mushrooms
2 tbsp canola butter
2 tbsp flour
1 cup rice milk
2 cups vegetable broth
salt and pepper to taste
In an iron or stainless steel skillet sauté garlic and mushrooms in canola butter. Add flour and create a rue. Add rice milk, vegetable broth, salt and pepper and cook until the mixture is rich and creamy.
| 3-4 cloves garlic 1 onion 2 stalks celery 5 cups chopped broccoli 4 tbsp canola butter 4 tbsp flour 1 ½ cup rice milk 3 cups vegetable broth salt and pepper to taste |
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In an iron or stainless skillet sauté garlic and onion in canola butter. Add flour and create a rue. Add rice milk, vegetable broth, salt pepper and 3 cups broccoli and cook until broccoli is soft and mixture is rich and creamy. Put mixture in the blender and blend until smooth. Add 2 more cups of broccoli and cook until broccoli is tender.
3-4 cloves garlic
1 onion
2 stalks celery
6-7 potatoes cut into cubes
4 tbsp canola butter
4 tbsp flour
1 ½ cup rice milk
3 cups vegetable broth
salt and pepper to taste
1 tbsp ground cumin.
Bring water to a boil and add potato cubes. Cook potatoes until fork tender. In an iron or stainless skillet sauté garlic and onion in canola butter. Add flour and create a rue. Add rice milk, vegetable broth, salt, pepper, cumin and cooked potatoes and cook until mixture is rich and creamy about 10 minutes.
1 medium to large yellow onion chopped up
8 cloves of garlic
3 heads of broccoli cut up
2-3 stalks of celery chopped up
2 cans organic lentils
2 tbsp ground cumin
2 tbsp turmeric
2 tbsp curry
2 tbsp garam masala
2 cups organic vegetable broth
3-4 tbsp olive oil
2 tbsp canola butter spread
1 tbsp flour
1 cup rice milk
Sauté the onion in olive oil (preferably using an iron skillet), once onion is almost cooked add garlic, broccoli and celery and sauté until broccoli is tender. Add lentils and vegetable broth Bring to a boil and reduce heat. In a saucepan melt butter spread and add flour and mix well creating a rue. Add rice milk and cook over low heat until it begins to thicken. Add rice milk mixture to lentils and mix . Add spices and let cook for about ½ hour.
Option number one: add
more celery and carrots
Option number two: add brown basmati rice
3 tbsp olive oil
1 small yellow or white onion
3 cloves garlic
2 heads broccoli
2 stalks celery
10 small carrot sticks cut up
2-3 squash (yellow or green)
2/3 can tomato sauce
1 tbsp dried basil
salt and pepper to taste
Sauté onions in olive oil until almost cooked, then add garlic and sauté. Add remaining vegetables and sauté until they start to become tender. Add tomato sauce, basil, salt, and pepper. Cook on low-medium heat until all vegetables are completely softened. Serve warm.
Vegetarian Chili (Gluten Free)
1 medium white or yellow onion
3 cloves of garlic
1-2 yellow or orange bell peppers
2-3 jalapenos
3 tbsp olive oil
2 cans organic pinto beans
2 can organic kidney beans
1 large can tomato sauce
salt and pepper to taste
chili powder to taste
Sauté onions in olive oil until tender, then add garlic, bell peppers, and jalapenos, sauté for a couple of minutes. Add both types of beans, tomato sauce, chili powder and salt and pepper. Bring to a boil, then lower to a simmer for 20-25 minutes.
Vegan Tortilla Soup (Gluten Free)
4-5 corn tortillas (sugar free)
1 medium yellow or white onion
4 cloves garlic
4-5 tbsp olive oil
3-4 Serrano chilies
1-2 tomatoes
1/3 bunch cilantro
3 can pinto beans
1 small can tomato sauce
4 cups vegetable broth
2 cups frozen corn
salt and pepper to taste
Cut tortillas into thin strips and fry up in olive oil. Once cooked set aside for later. Sauté garlic, onion and chili peppers in olive oil. Then add cilantro, tomato, and dash of salt and sauté. Then add vegetable broth, tomato sauce, beans, and corn. Bring to a boil, then reduce heat and let simmer for 20-25 minutes. Top with yogurt or vegan sour cream and tortilla strips.
3-4 tbsp olive oil
4-5 cloves garlic
1 medium white or yellow onion
1/3 small bunch of fresh basil chopped up
1 tomato
2 cans cannelloni beans
1-2 can green beans
1 small can tomato sauce
4 cups vegetable broth
1 tsp Herbs de Provence
salt and pepper to taste
Sauté garlic and onion in olive oil. Add basil and tomato and sauté for a couple of minutes. Add cannelloni beans, green beans, tomato sauce, vegetable broth, salt, pepper, and herbs de provence. Bring to a boil, reduce heat and simmer about 20-30 minutes.
Option 1: Add wheat or rice spiral pasta
Vegetable Noodle Soup (Gluten Free)
3 heads of broccoli
1 bunch green onions
2-3 cloves garlic
½ head cauliflower
2 cups chopped carrot
1 cup mushrooms
3 tbsp olive oil
4 cups vegetable broth
2 cups of water
1 tbsp cumin
1 tbsp Indian chili spice
1 package rice noodles
1 teaspoon salt
In a soup pan sauté green onion and garlic in olive oil for 3-4 minutes. Add broccoli, cauliflower, carrot and mushrooms and sauté until they begin to soften. Add vegetable broth, water, cumin, salt and chili and bring to a boil. Reduce heat and let simmer for about 20 minutes. Add rice noodles and cook an additional 8-10 minutes.
Native American Beans (Gluten Free)
3 lbs organic pinto beans
4 cups organic vegetable broth
4 cups bottled water
1 white or yellow onion
3-4 cloves garlic
3 tbsp olive oil
1 tbsp ground cumin
Salt and pepper to taste
Soak pinto beans over night in lightly salted water. When ready to begin cooking beans, drain water and remove cracked beans, and any bad beans. Sauté chopped onion in olive oil for 3-4 minutes. Add garlic and sauté another 2-3 minutes. Add beans, water, vegetable broth, cumin, salt and pepper.
Garlic Soup (*see gluten free alternative)
3 heads of garlic
5 large potatoes
2 handfuls of fresh spinach
1 tbsp curry
Salt and Pepper to taste
8 cups of vegetable broth
4 slices toasted sour dough bread (for those with gluten intolerance omit sour
dough bread)
Smash and peel garlic gloves from three heads of garlic. Place whole cloves of garlic in vegetable broth with sliced up potatoes. Add curry, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 45 minutes or until potatoes have softened. Add fresh spinach and cook until spinach has wilted. Place toasted sour dough bread in a soup bowl and ladle soup on top of bread and serve. *To make gluten free just omit sour dough bread.
Tomato Basil Soup (*gluten free alternative)
| 7-8 large tomatoes 8 cups vegetable broth 1 onion 3 tbsp olive oil 2 medium potatoes 1 cup carrots 2 tbsp chopped fresh basil salt and pepper 4 slices sour dough bread vegan mozzarella cheese |
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Heat olive oil in a stockpot or large soup pot. Add onion and garlic and saute for 4-5 minutes. Add fresh basil and saute another 2 minutes. Add potatoes carrots, tomatoes and vegetable broth. Simmer for 30 minutes. Using a slotted spoon, remove tomatoes from pot and remove skins and the center portion of the top of the tomato. Put tomatoes back into pot and cook for an additional half hour until carrots and potatoes and fork tender. Let cool for half an hour. Take a hand blender and blend soup until creamy. Add rice milk, salt and pepper and cook an additional 15 minutes. Top sour dough bread slices with sliced vegan mozzarella cheese and place in broiler. Cook until cheese has melted and begins to slightly brown. Ladle soup into coffee mugs or small soup bowls and top with cheesy bread. *To make gluten free just omit bread and top soup with vegan cheese.
Thai Green Curry Vegetable Soup (Gluten Free)
1 bunch chopped green onion
4-5 cloves garlic
2 tbsp olive oil
2 cups chopped mushrooms
2 cups chopped carrot
½ cauliflower chopped
1 package organic frozen chopped broccoli
1 bell pepper
2 cups snap peas
2 handfuls of fresh spinach
8 cups vegetable broth
1 can unsweetened coconut milk
1 tbsp green curry paste (for spicier soup add two tbsp)
salt to taste
In a stockpot sauté green onion and garlic in olive oil. Add all vegetables and sauté until vegetables begin to soften. Add vegetable broth, coconut milk, curry paste and pepper and bring to a boil. Reduce heat to medium low and let simmer for about ½ hour.
Southwestern Black Bean Soup (Gluten Free)
1 onion
3 cloves garlic
1 yellow or orange bell pepper
2 jalapenos (if you like your food really spicy add three)
2 tbsp olive oil
1 tomato
4 cans black beans
2 tbsp ground cumin
1 tbsp chili powder
1 can organic tomato sauce
3 cups organic vegetable broth
salt and pepper to taste
In a stockpot or large soup pot sauté onion, garlic, bell pepper and jalapenos in olive oil. When onions begin to become translucent add tomato. Drain two cans of the black beans and add to the pot. Mash up the other two cans of black beans and add to the pot. Add tomato sauce, vegetable broth, cumin, chili powder, salt and pepper. Bring to a boil, then reduce heat to medium low and cook for about ½ hour.
5-6 potatoes
3 cups carrots
1 celery stick
1 onion
2 cups cream of mushroom soup
2 cups vegetable stock
Place all ingredients in a crock-pot and cook at least eight hours on high heat.
Vegetable Soup in White Wine Stock (Gluten Free)
4 zucchini
2 cups broccoli
2 cups carrot
1 onion
4 cloves garlic
2 cups cauliflower
3 tbsp olive oil
4 cups vegetable broth
½ cup white wine
Sauté onions in olive oil until they begin to soften. Add garlic and sauté additional 2-3 minutes. Add remaining vegetables and sauté until they begin to soften. Add vegetable broth, salt and pepper and bring to a boil. Simmer mixture 15 minutes. Add white wine and simmer an additional 10 minutes.
2 cups chopped carrots
4-5 potatoes cut into small chunks
2 stalks celery
1 onion
3-4 cloves garlic
1 can garbanzo beans
1 bay leaf
1 can stewed tomatoes
1 large can tomato sauce
Salt and Pepper to taste
Place all ingredients in a crock-pot, stir together and cook at high heat for about eight hours.