Resources - Vegarian Recipes - Soups

Harvest Soup

9 cups water
1 large onion, coursely chopped
2 large cloves garlic, minced
2 celery stalks, coursely chopped
2 cups of squash cubed
1 cauliflower, chopped
4 carrots, cubed
4 zucchini, sliced or cubed
4 golden zucchini cubed
3 potatoes, sliced or cubed
1 head of cabbage, sliced thin
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried summer savory
Sea salt to taste
Olive oil to taste
Dash of cinnamon
Dash of nutmeg
2 Tbsp fresh lemon juice

In large soup kettle, bring water to a boil. Add all ingredients except lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently to break up squash. Stir in lemon juice at end of cooking. This soup can be made in large quantities because it is a great leftover.
Submitted 2.10.2008.

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Spinach and Lentil Soup

2 c brown lentils
5 c water
2 t olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
20 English spinach leaves, stalks removed and leaves finely shredded
1 t ground cumin
1 t finely grated lemon rind
2 c vegetable stock
2 c water
2 T finely chopped fresh coriander

Place lentils in a large pan with water. Bring to a boil and then simmer, uncovered, for 1 hour. Rinse and drain, then set aside. In a separate pan heat the oil; add the onion and garlic. Cook over medium heat until golden.

Add the lentils, cumin, lemon rind, stock and water to the pan. Simmer, uncovered, for 15 minutes. Add the corianer and stir through. Serve immediately.

Submitted 9.29.2006 from The Essential Vegetarian Cookbook

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White Chicken Chili

1 lb great northern beans
6 c water
6 c broth using McKay's Chicken Seasoning
1 large onion, chopped (1 cup)
2 cloves garlic, minced
2 4-oz cans diced green chili peppers
1 T dried oregano, crushed
1 T ground cumin
1/2 t ground red pepper
4 c chopped Worthington Fri-chik or other chicken substitute
1/2 c shredded Monterey Jack cheese
fresh chili peppers (optional)

Rinse beans. Place in a Dutch oven or crock pot and add water. Bring to boiling. Reduce heat; simmer, uncovered, for 2 minutes. Remove from heat. Cover and let soak for 1 hour. (Or cover and soak beans overnight.) Drain off water.

In same pot, combine beans broth, onion, garlic, chilies, oregano, cumin, red pepper, 1/2 t salt and 1/2 t pepper. Bring to boiling. Reduce heat. Cover and simmer 1 hour.

Stir in Fri-chik. Simmer covered for 1/2 to 1 hour more. Before serving, stir in cheese till just melted. Serve with sliced fresh chili peppers and/or additional cheese.

Submitted 5.24.2006

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