Recipezaar: Stocks,Vegetarian recipes

Simple N Fat free Vegetable Stock

Mon, 16 Sep 2002 17:59:57 -0400

This simple recipe makes a flavorful, fat-free stock to add to soups and sauces. -- posted by Mini R.

Vegetable Stock

Sun, 16 Feb 2003 20:00:35 -0500

No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil -- posted by ~Rita~

Asian Soup Stock

Mon, 17 Mar 2003 20:03:37 -0500

This recipe came from a Moosewood recipe book. This flavored broth needs only some tender young bok choy or snow peas, sliced seasoned tofu, and a splash of soy sauce to become a delightful soothing, and light soup. -- posted by BeckyF

Basic Light Vegetable Stock

Tue, 18 Mar 2003 20:00:06 -0500

This is a Moosewood recipe. It is a standard vegetable stock and will work in any recipe that calle s for stock. It is light in color and mild in flavor. If you use mushrooms in the recipe the color will be a little darker. -- posted by BeckyF

Garlic Stock

Tue, 18 Mar 2003 20:00:41 -0500

This recipe is from a Moosewood book. It has a real garic odor and taste. -- posted by BeckyF

Gingery Carrot, and Orange Soup (Add a Touch of Spice to Your Da

Fri, 08 Aug 2003 20:01:18 -0400

This warm and tangy soup has a beautiful muted-orange taste, and will add a touch of spice to your day. Organic carrots, potatoes, onions, and celery are highly recommended. The flavor of organic vegetables is incomparable to vegetables grown in individual fields. Organic root vegetables such as these are considered seasonal no matter where you live and are found easily in health food stores and even many supermarkets. Choosing organic oranges is especially important when making orange zest, so as not to ingest the surface pesticides found on industrially-grown orange skin. -- posted by Liara

Tarragon Vegetable Broth

Mon, 06 Oct 2003 20:02:52 -0400

An incredibly good, pale salmon-colored vegetable broth originally used to poach halibut. It has many uses though; in any recipe that calls for broth, as a clear soup with crusty bread, as the liquid to cook rice in, as a soup base, etc. If you don't like tarragon or thyme, switch the herbs. If you're on the fence, give the thyme and tarragon a try, it's terrific. -- posted by sugarpea

Vegetable Stock 101

Thu, 06 Nov 2003 20:00:40 -0500

Recipe posted by request-basic but good! -- posted by DiB's

Rich Brown Vegetable Stock

Sat, 17 Jan 2004 20:00:23 -0500

This is a satisfying vegetable stock made rich and delicious with lentils, leeks, and potato. It's suitable for vegan meals, and makes an excellent stock in which to cook rice. And it's my vegetable stock of choice for my own Five Lily Soup! -- posted by EdsGirlAngie

Vegetable Stock

Mon, 03 May 2004 20:00:54 -0400

From The Essential Vegetarian Cookbook -- posted by Moody

Mushroom Broth

Wed, 05 May 2004 20:00:31 -0400

This broth is good as a flavour enhancer in soups, stews, sauces, risottos etc... it is from the Essential Vegetarian Cookbook. -- posted by Moody

Vegan "Chicken" Stock

Thu, 06 May 2004 20:00:33 -0400

Early vegetarian cookbooks claimed that vegetable stock could be made from scraps of vegetables simmered, in the same way as meat/meat scraps are simmered, to make stock. It took me a ridiculously long time to figure out why these always tasted like overcooked vegetable water. Eventually, though, the light dawned and I came up with this. It's an acceptable substitute for chicken stock, which makes it possible to adapt soup, and other recipes which call for chicken stock, for vegetarians. It's just okay on its' own; better made into other recipes. Very quick and easy to make! -- posted by Jenny Sanders

Onion-Free Vegetable Soup

Thu, 13 Jan 2005 20:00:28 -0500

For people who don't like onions and find it hard to buy onion-free soups on the market. -- posted by Chef #185049

Three Ingredient Soup

Tue, 12 Apr 2005 16:28:25 -0400

Another Andrew Weil recipe that I tweaked ever so slightly. -- posted by Happy Harry #2

Mirepoix

Tue, 26 Apr 2005 17:22:22 -0400

This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission. -- posted by Julesong

White Mirepoix

Tue, 26 Apr 2005 17:22:27 -0400

Chef Gabriel Claycamp's recipe for white mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance. A white stock is made by simmering chicken or beef bones, vegetables, and aromatics in water. The stock remains relatively colorless during the cooking process. Please note that this is not a recipe designed to make stock, itself, but rather just introduces white mirepoix basics. Recipe posted with permission. -- posted by Julesong

Vegetable Broth

Mon, 11 Jul 2005 16:56:31 -0400

A flavourful vegetable soup - the old fashioned kind. -- posted by Wendys Kitchen

Spring Vegetable Soup With Pesto

Tue, 19 Jul 2005 14:57:35 -0400

One bowl of this hearty soup provides three of the recommended five daily servings of vegetables! -- posted by Bec

Golden Vegetable Stock

Mon, 08 Aug 2005 22:02:11 -0400

Substitute for chicken stock in any recipe or use as a base for miso. -- posted by ccferne

Vegetable Stock

Tue, 30 Aug 2005 13:42:12 -0400

This is the stock used in a recipe I have just posted for Cashew and Leek Soup. It has been adapted from a book which I found today and just HAD TO BUY - 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. I haven't tried any of the recipes yet, but all the recipes in the book sound wonderfully healthy; and this recipe is really quite different from the other vegetable stock recipes already posted. If you are wanting to make your own vegetable stock, you may want to combine the ideas here with another recipe. It's just that it could take a while to gather together the ingredients! As Flip says "It's so easy to make your own stock - plus it's a great way to use up things like vegetable peel (other than potato), carrot tops and bottoms, onion skins and the skinny inner stalks of celery. Start by saving well-washed vegetable peel in a plastic bag in the freezer. Keep adding to the bag until you have enough" to make this recipe. She doesn't mention making this in a crockpot, but this is where I'll be making it once I've got into the habit of saving the required ingredients! -- posted by bluemoon downunder

Vegetable Broth

Wed, 19 Oct 2005 13:22:28 -0400

This is an excellent vegetable stock - freeze what you don't use for next time. Another great recipe from Dr. Andrew Weil news letter. -- posted by Miss Annie in Indy

Roasted Vegetable Stock

Mon, 31 Oct 2005 14:13:25 -0500

This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock. -- posted by Chef Kate

Simple and Healthy Veggie Soup

Thu, 24 Nov 2005 06:35:35 -0500

From the BNF Nutrition Foundation website converted into US measurements. Easy enough for me to make... and healthy too! -- posted by Secret Teenage Chef

Five Can Soup

Fri, 25 Nov 2005 16:11:27 -0500

Easy weight watchers soup -- posted by hrraborn

Vegetable Stock

Mon, 28 Nov 2005 20:22:42 -0500

Use fresh vegetables and slowly simmer so that the flavors blend together. -- posted by TERRY DAVIS in Summerville, SC.

Real Egg Drop Soup

Thu, 12 Jan 2006 18:30:57 -0500

This soup is the best on recipe zaar..I have tried many egg drop soups and finally figured out the trick to the soup... -- posted by abdulsater

German Cream of Vegetable Soup

Wed, 08 Feb 2006 08:33:42 -0500

Hey, where's the cream? No, no cream here, only delicious healthy soup. This is a VERY healthy, low calorie soup. My family loves it. I serve it with thick slices of German bread. -- posted by Strawberry Jello Cake

Mushroom Broth and Syrup

Sun, 12 Feb 2006 19:58:25 -0500

The recipe from Simple Cuisine reduces down to make a mushroom syrup that you serve as a rich sauce. -- posted by DR. House

Garlic Stock for Soups

Fri, 17 Mar 2006 17:46:23 -0500

A friend of mine emailed me this as she knows I love garlic. It sounds like alot of garlic but it supposed to be awesome especially when used in fresh tomato soup. -- posted by Auntie Jan

Spring Vegetable Soup

Mon, 20 Mar 2006 22:35:49 -0500

Great soup it goes well with a baguette and white wine. -- posted by Skippy [BW]

Carrot and Coconut Soup

Mon, 03 Apr 2006 15:00:04 -0400

A thick, velvety soup with rich flavours and warm aromas- from Sarah Brown's Vegetarian Cookbook. So simple to make- a delightful starter or sumptuous main! -- posted by Chefme

Super Spinach Soup

Mon, 03 Apr 2006 15:20:07 -0400

A really tasty soup I got from one of my cookbooks. The parsley, mint and garlic give it a really nice flavor, so people who aren't even a big fan of spinach will probably love this soup. It's also extremely healthy to boot! The amounts listed are only general, experiment to suit your own taste - like more garlic, more mint, less parsley, etc.. -- posted by Azzurri

For Diabetics - Lentil and Vegetable Broth

Wed, 10 May 2006 07:44:04 -0400

This is from Tarla Dalal's Delicious Diabetic Low Cal recipes book. Note: You may use any fresh veggies if cabbage and spinach are not your favourites. Celery garlic toasts are posted separately. Enjoy! -- posted by Charishma Ramchandani

Don-Don Noodle Soup

Sat, 20 May 2006 14:50:03 -0400

Easy and Tasty Noodle Soup For Two -- posted by Sweet Potato

Easy Vegetable Stock

Thu, 27 Jul 2006 08:38:32 -0400

From Martha Rose Shulman. For the vegetable trimmings, if you don't have all of them, that is fine. Just use what you have. Chard can be stalks or leaves. -- posted by ratherbeswimmin'

Homemade Vegetable Broth for Freezer

Wed, 09 Aug 2006 15:49:16 -0400

This broth can be frozen in cubes or blocks then frozen.You may add chicken or beef cubes or Sysco condensed base,add cornstarch & water for bisque or chowder bases or anything else when thawed. -- posted by Montana Heart Song

Spicy Carrot Soup

Mon, 08 Jan 2007 15:21:19 -0500

A delicious, healthy soup with a hint of (Turkish) spice, perfect for both dieters and vegetable nuts. Tips: It is best to chop the carrots and the onions and finely as possible, this way they will cook faster and give the soup a much better falavour and texture. -- posted by Hayley Jade

Basic Vegetable Japanese Style Stock

Mon, 15 Jan 2007 18:21:39 -0500

Great as a base for miso or other areas where you don't want to use Dashi. -- posted by That is Dr House to you

Vegetable and Pasta Soup

Mon, 15 Jan 2007 20:14:54 -0500

This is a nice hearty comfort food soup. Great to make ahead and have on hand in fridge for lunches etc. Tastes great and healthy for you!this is from the everyday low fat cookbook -- posted by oriana

Simple Japanese Stock

Tue, 16 Jan 2007 14:54:57 -0500

From b-man in recipesecrets.com -- posted by That is Dr House to you

Aunt Ely's Miracle Soup

Wed, 24 Jan 2007 14:22:04 -0500

This is one of my Aunt Ely's Miracle Soup cures. It really doesn't cure anything except an empty belly. If you were sick, Ely would make this soup, and would always make sure we ate every bite. -- posted by litldarlin

Ginger Broth

Tue, 30 Jan 2007 22:07:29 -0500

A wonderful flavor base for any oriental style soup. From Mostly Vegetables by Susan Costner -- posted by That is Dr House to you

Victorious Vegetable Stock

Fri, 02 Feb 2007 17:05:32 -0500

Finally, a vegetarian stock so rich, flavorful and fragrant that it can really hold its own against chicken stock! Use this in any recipe that calls for chicken stock, or eat it alone as a lovely broth. The nutritional yeast adds nutrients, flavor and a golden color to the broth (please make sure you are not using any other type of yeast! Baker's yeast and Brewer's yeast will not work). The optional addition of parmesan rind increases the richness in a wonderful way - My local Italian deli gives it to me for free. But leave it out for a vegan / parve stock. This broth beats any packaged vegetable stock hands down, if I do say so myself :) -- posted by What's Cooking?

Homemade Stock

Tue, 27 Feb 2007 23:04:27 -0500

Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you paid for (usually by the pound), and will never again need to buy canned stocks. This will save you money and allows you to control the contents of your stocks. All the vegetables I have listed in the ingredients list are just ideas of things to save in your bag. You do not need each and every one of them to make a stock. Everything is optional. When you peel carrots or anything else, wash them first. It is rather difficult to wash peelings. I do not recommend strong flavored herbs like cilantro or vegetables that could color your stock strangely like beets. Note: In order for the recipe to post, I had to include measurements, but you don't need measurements. Just use what you have saved in your bags using more or less of whatever is there. -- posted by Karen From Colorado

Curried Sweet Potato and White Bean Soup

Fri, 09 Mar 2007 14:17:36 -0500

This is a great Autumn (or winter) soup. It's sweet and tasty but also has texture and substance added by the beans. Serves well with some naan bread on the side. -- posted by kelly in TO

Rich Vegetable Stock

Tue, 20 Mar 2007 21:32:37 -0400

Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's not so happy any more. This recipe uses a reduction method that produces a very rich stock, which increases the cooking time. You can do this in a third of the time by doing only 1 reduction, which takes about 45 minutes to an hour cooking time. But I highly recommend reducing 3 times. -- posted by raisdbywolvz

Cauliflower Broth

Mon, 16 Apr 2007 22:10:40 -0400

A delicious vegetable broth that works well for soup stock, casseroles, or crockpot inventions. From The Vegetarian Gourmet. Reserve the cauliflower and serve as a side dish. Freezes well. -- posted by Serah B.

Basic Vegetable Broth

Sun, 03 Jun 2007 21:22:12 -0400

This is my absolute favorite vegetable broth. It's the broth I use in all of my soup recipes. The nutritional yeast is essential to its flavor and color. This is a variation of the recipe found in The Chicago Diner cookbook. -- posted by for the love of veggies

Vegetable Stock

Sat, 09 Jun 2007 23:13:56 -0400

A very good vegetable stock for low sodium leave out the salt. Very nice base I put it in everything. -- posted by celestial_star03

Potato Peel Stock

Fri, 15 Jun 2007 13:03:51 -0400

A great way to use potato peelings. This recipe can be used to replace water in any soup recipe, or to use as broth when deglazing roast pan or fry pan to make gravy. You can also serve the stock as a soup. Discard potato peelings and serve with noodles or other cooked veggies and favorite seasonings. From The Popular Potato Best Recipes by Valwyn McMonigal. Yield is approximate. See Karen from Colorado's recipe #214220 for other great ideas from other vegetable trimmings including onion skins, meat bits, etc. Love these 'waste not want not' recipes. -- posted by foodtvfan

Summer Minestrone

Mon, 09 Jul 2007 23:27:26 -0400

This recipe is from the cookbook "Pasta" by Silvana Franco. I tried this today because I had some vegetables that I wanted to use up, and even though it's really really hot here in Tucson, this was a great light Italian soup that you can really vary to your own tastes. Please be warned though: this is a delicate soup, not the kind that really reaches out and smacks you in the mouth when you take a bite. It's meant to be mild and delicate, but again you can really change it to suite your tastebuds. -- posted by I Cook Therefore I Am

Chipotle, Corn, and Black Bean Stew

Wed, 25 Jul 2007 02:17:29 -0400

This recipe is easily altered: add zucchini, cauliflower, or any other veggies. From "Vegan With a Vengeance" by Isa Moskowitz. Tastes best if you let it sit for an hour after fully cooked! -- posted by EmilyStrikesAgain

Easy Prep Vegetable Stock

Fri, 17 Aug 2007 19:58:50 -0400

Preparing the vegetables for this stock is so easy that I do it as I'm putting the groceries away. In NZ celery is sold the right way, with all the leaves, so it's too long to go in my veg chiller drawer in the fridge. This stock uses all the top part of the celery, thereby solving a problem and not wasting any good food! It also has the added bonus of making you look like a domestic goddess. It makes about 2.5 litres of stock, which I freeze it small tubs so I always have stock on hand. Prep time is about 3 minutes and the rest is put-your-feet-up cooking time. Couldn't be easier. -- posted by RonaNZ

Roasted Vegetable Stock

Tue, 11 Sep 2007 21:54:13 -0400

This rich and dark stock gives the appearance of beef stock. Since you wont have to purchase meat, you can afford the healthier organic produce! -- posted by Deborahrah

Old Fashioned Lovage and Potato Soup

Mon, 17 Sep 2007 20:21:08 -0400

A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only. -- posted by French Tart

Roasted Red Pepper Soup

Mon, 08 Oct 2007 18:09:08 -0400

This is a beautiful red pureed soup that we make at my work. It is Full of flavor and great for a cold day. -- posted by Zabrina Graves

Vegetable Stock

Wed, 02 Jan 2008 00:11:31 -0500

I got this recipe from "The Soup Bible". It is a great add-on to any soup. It just adds a little vegetable flavor. -- posted by Southwest Chef from Oklahoma

Veggie and Pasta Soup

Thu, 03 Jan 2008 00:46:06 -0500

This is a real comfort food, best when reheated for lunch or dinner the next day. Will warm tummies and smiles on cold days. -- posted by CooksInHeels

No Waste Leek Stock

Mon, 07 Jan 2008 15:52:14 -0500

This is a good way to stretch the budget and make sure the you are making the most out of your grocery shopping. I found this on the Veggie Venture blog which is a great blog for those of us wanting to get more veggies into our diet. I wanted to put it down here so I don't lose it. -- posted by Sarah_Jayne

Herby Vegetable Soup

Sat, 12 Jan 2008 01:05:23 -0500

Regular vegetable soup is pretty boring. If you like things a little more interesting, give this lovely little soup a shot. The portions are small, but this recipe is easily doubled, tripled. Use your own judgement. -- posted by MechanicalJen

Creamy Cannellini Bean-Amaranth Soup With Basil

Sun, 03 Feb 2008 19:54:46 -0500

Nutrient full. -- posted by kelly in TO

Garlic Broth

Sun, 10 Feb 2008 18:31:55 -0500

Garlic is an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb. This recipe is good as is, or use as a base for soups. Dr. Andrew Weil - Optimum Health Nutritional Information: Per serving: 110 calories 6 g total fat (1 g sat) 11 g carbohydrate 5 g protein 0 g fiber 150 mg sodium -- posted by Linda's Busy Kitchen

Easy Green Broth

Sun, 02 Mar 2008 21:25:18 -0500

I'm currently making this for my dinner tomorrow. The trick is to cook it slowly. You can chuck all sorts in. It is best served with nice bread. I cheat and buy mine from the local health food shop--homemade organic yumsky bread. I found my broth mix in asda organics for about 50p, but you can use any dried broth mix (I think mine contains red lentils, barley flakes, green lentils, pearl barley etc.) -- posted by pornstarbarbie

Tisserie Pumpkin and Tomato Soup

Tue, 04 Mar 2008 01:00:05 -0500

This soup was created by Chef Morris Harrar and is served at his New York patisserie, Tisserie. The best way to prepare a pumpkin for cooking is to wash it first and then with a large serrated knife cut it in half using a sawing motion on one side of the stem. Once halved, scoop out the seeds and then cut into smaller pieces and carefully remove the skin. One pound of pumpkin is approximately 4 cups pumpkin, cubed. -- posted by blucoat

Spicy Hot Cabbage Soup

Fri, 28 Mar 2008 17:43:38 -0400

This soup was served in my college student union and was a hit with starving college students as it's big on flavor while using only frugal ingredients. I was never able to wheedle the recipe from the cooks, but this is a very close clone of it. It's a super diet recipe as it has a spicy kick that other cabbage soup recipes don't. I think diets fail more from lack of flavor than from hunger pangs! Also, it's the first soup I think of at the first sign of a cold as this one warms you from the inside out. With a toasted cheese sandwich and a hot cup of tea with honey, it's better than penicillin! -- posted by bh in WV

Vegetable Stock Rock

Fri, 16 May 2008 13:17:37 -0400

A very simple vegetable stock that can be used every time you need something extra for your vegetarian and vegan friends. Very healthy and great tasting! -- posted by Harmel Rayat

Brown Rice and Lentil Soup (W/ Homemade Vegetable Stock)

Fri, 13 Jun 2008 20:17:48 -0400

From BBC Food's Chef At Home. Don't be put off by the seemingly long list of ingredients - this is super easy. -- posted by Shazzie

Corn and Salsa Tortilla Soup

Tue, 15 Jul 2008 17:55:50 -0400

A Rachael Ray Magazine recipe which offers a great vegetarian alternative to chicken tortilla soup. Use dairy-free sour cream to make this dish vegan! -- posted by EmilyStrikesAgain

Veggie Soup

Wed, 16 Jul 2008 02:10:21 -0400

This is my first stab at a veggie soup. I made a huge pot and took it down south to share with my family and it was gone quicker than it took to drive it there. -- posted by rusted_essence

Scott's Vegetable Broth With Very Low Sodium

Sat, 26 Jul 2008 03:07:03 -0400

This vegan broth by trained chef Scott Domery is the tasty base for many no-salt, or lowest-sodium recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". It can be used in place of water in many recipes to add more flavor while holding the line on calories and salt. -- posted by KateL

Chikhirtma (Fresh Coriander-Onion Soup)

Tue, 05 Aug 2008 18:18:45 -0400

This vegetarian Georgian soup is flavored with onions, dill, parsley and lemon juice, and infused with cilantro (fresh coriander). It is light and nice to serve in the summer months. -- posted by Sephardi Kitchen

Simple Garlic Broth (Moosewood)

Mon, 18 Aug 2008 17:39:37 -0400

From Moosewood Restaurant Cooks at Home. Says that this is a great start to many different kinds of soup, as well as great for cooking rice and potatoes. The recipe says that the broth will keep in the fridge for about a week and freezes well. Yield and cooking times are estimates. -- posted by VegSocialWorker

Moroccan Vegetable Stew

Fri, 12 Sep 2008 16:34:57 -0400

This is very yummy - and it smells so good when cooking. I usually make a double batch as we eat this for every meal until it is gone. Occasionally I make some couscous to serve it on. Also, sometimes I add slivered almonds. -- posted by Amy & Jay

Sherry-Laced Garlic Soup With Pasta Stars

Sat, 13 Sep 2008 00:20:47 -0400

A really, really (really) simple soup my girlfriend always makes me when I'm under the weather. It's a nice tweak on the vegetable-boullion-with-pasta-star-soup I normally request. From "Vegan Planet" by Robin Robertson. -- posted by EmilyStrikesAgain

Hearty Bean & Rice Soup

Mon, 15 Sep 2008 14:39:21 -0400

A healthy, delicious and easy soup! It's from Cook Healthy Today! -- posted by chicago gillott-i

Basic Sea Vegetable Broth

Thu, 25 Sep 2008 19:03:49 -0400

Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier. -- posted by Sharon123

Campbell's Abc's Vegetarian Vegetable Soup

Mon, 29 Sep 2008 19:04:54 -0400

After fooling around, I have come up with the perfect tasting homemade version to this classic canned soup! At the age of 35, this is my favorite "feel better" soup when I come down with a cold. The ABC's are fun for the kids too! If you don't want to go vegetarian, use beef broth instead of vegetable broth or a combo of both. -- posted by TheDancingCook

Red Lentil Soup

Fri, 03 Oct 2008 00:30:30 -0400

This is a delicious and hearty soup full of flavor. Try it, and you'll love it. -- posted by Pneuma66

Homestyle Noodle Soup (Vegan/Vegetarian)

Tue, 21 Oct 2008 18:15:48 -0400

I'd been looking for a while for a good, wholesome and tasty chicken noodle soup without the chicken. Many of my friends are vegans and vegetarians, and since soup is my favorite comfort food, I thought that that having some dishes in my repertoire to cook for them was important. This is one of the best chicken noodle soup recipes, in my opinion, and the great thing about it is that it can easily be enjoyed by both vegetarians and meat-eaters alike. I made it by blending a couple old-fashioned chicken noodle and vegetarian noodle recipes with my own and doing multiple taste-tests. See my original Homestyle Noodle Soup recipe for the poultry-lovers version! -- posted by Lady Danio

Homemade Chunky Vegetable Soup

Tue, 28 Oct 2008 19:18:11 -0400

Tasty vegetable soup.... kids love it, I love making it as it is really easy and suitable for vegetarians. Excellant on a cold winter day! -- posted by Chef #699931

Vegetable Stock With Low Sodium

Mon, 03 Nov 2008 22:13:26 -0500

Entered for safe-keeping. From Donald Gazzinga's "The No-Salt, Lowest Sodium Light Meals Cookbook". Recovering heart patients and those with congestive heart failure require drastic measures to eliminate as much sodium from their diet as possible. Ask your local water facility for the amount of sodium in your local water, and read the labels of bottled water, sodium amounts vary widely. MDM switched to Deer Park for very low sodium and good taste. ("Very Low Sodium" means 36 mg sodium or less, "Low Sodium" means 140 mg sodium or less). This stock has 50 mg sodium per cup. -- posted by KateL

Basic Vegetable Stock

Wed, 19 Nov 2008 18:00:25 -0500

This is from Vegetarian Soups for All Seasons. I have been making it and freezing it whenever I have extra veggies that are going to go bad before I get a chance to use them. Super simple. -- posted by Serah B.

Roasted Vegetable Broth

Sun, 23 Nov 2008 20:19:25 -0500

I found this recipe online a long time ago. I don't recall where it came from, but it's a fabulous base for vegetarian gravy. -- posted by Chef #487469

Vegan Mock Chicken Noodle Soup

Wed, 24 Dec 2008 01:28:50 -0500

My wife is a vegetarian but was sick one day and was craving some soup. This is what I came up with. I've found that the smaller you chop the seitan, the better the results. This recipe is vegan, but I've also made it for myself substituting with one can of canned chicken, 5 cans chicken stock, and 2 tablespoons of butter and it turned out great, too. If you can't locate vegan noodles, the shirataki noodles make a great substitute, but remember to rinse them in water and slice them in half with scissors before adding to the soup. The cayenne pepper really helps with a stuffy nose, but can be safely omitted without sacrificing flavor. As with all recipes, taste throughout, adjust spices if needed as dry spices lose their potency over time. -- posted by pmnick

Low Fat, Homemade Stock

Fri, 09 Jan 2009 13:32:58 -0500

This low-fat stock can be made to suit all your needs for a base such as stir-frys, soups, spaghetti sauce, etc. Anything that requires bouillon or water. What's great about this recipe, it can be frozen until needed. -- posted by Pantry Savvy

Garlicky Spinach and White Bean Soup

Mon, 02 Feb 2009 01:37:12 -0500

From the Chicago Tribune: "Given its high water content and satiety value, eating an entree of soup is a good way to control your diet, and it can help you work in lots of vegetables. In this recipe, the beans provide plenty of fiber, a key to weight management." -- posted by EmilyStrikesAgain

Summer Dreaming Vegetable Broth

Tue, 10 Feb 2009 15:21:16 -0500

I created this recipe to give myself a taste of summer in the middle of winter. This flavorful broth can be used for soups, risotto or pasta (or whatever you can dream up!) -- posted by Mama Cee Jay

Hippocrates Health Lifestyle Sprouted Bean Soup

Mon, 23 Feb 2009 11:45:40 -0500

This delicious vegan bean soup is my creation from what I learned at the Hippocrates Health Institute. It has no sugar, nor salt. And it can be spicy if you like that. On a cold winter day it is great with avocado and scallions. It's very simple to make. -- posted by Hippocrates Health Lifestyle Recipes

Classic Minestrone

Mon, 02 Mar 2009 18:00:11 -0500

Classic Minestrone adpated this receipe from 9/1998 Cook's Illustrated. I'm going vegan for lent and need a tasty soup that I knew would help me through this process. I removed the cheese from the orginal and it's not the exact same but it makes a great vegetable soup! -- posted by Chef Jerrysbear2

Dark Vegetable Stock

Mon, 09 Mar 2009 11:39:37 -0400

A vegetarian stock that similates beef or other rich stocks. A staple in making my Roasted French Onion Soup! From Moosewood Daily Special. -- posted by Katzen

Mock Chicken Stock

Mon, 09 Mar 2009 16:25:23 -0400

Another stock recipe from Moosewood's Daily Special. A great substitute for chicken broth. -- posted by Katzen

Tamari Bouillon Broth With Instant Variation

Mon, 16 Mar 2009 15:46:20 -0400

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. The author often makes just enough as needed using the instant variation to substitute for broth or water in recipes. Per the author, make sure you buy unadulterated vegetable bouillon cubes, and if they are not available, substitute plain water instead of this broth. -- posted by KateL

Mihc's Indian Lentil & Vegetable Soup

Mon, 30 Mar 2009 18:16:27 -0400

This is a mildly spicy, comfort-food soup packed with protein and veggies. For more or less spice, add slightly less or more chili powder. -- posted by Mihc

Tomato and Paprika Soup

Mon, 11 May 2009 17:40:16 -0400

I made this recipe with ingredients I had in the kitchen today. I was given the last of the tomatos from one of my friends gardens, I had a few potatos, some celery and so I set out to make soup. Wasn't sure what the end result would be, but apparently it is a hit with my family, bless them, I love their encouragement. -- posted by Sueyous

Vegetable and Herb Broth

Tue, 30 Jun 2009 18:04:38 -0400

An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods. -- posted by JanuaryBride

Black Bean, Sweet Potato Chili

Mon, 27 Jul 2009 18:56:02 -0400

This recipe has a savory delicious taste and the avocados add a nice creamy texture! This is one of our family favorites! -- posted by GoodNurture

Vegetarian Soup

Mon, 14 Sep 2009 18:05:14 -0400

This is a fiberous and healthy soup I make for my boyfriend and I to eat throughout the week when we don't feel like cooking. I'll make it on Sunday and it will last till Thursday. Plus its a great way to clean out your fridge. -- posted by Crazy4Curry

Vegetarian Vietnamese Broth

Mon, 19 Oct 2009 14:28:17 -0400

I love Vietnamese pho. -- posted by littlemafia

The End of All Things Vegetable Broth

Thu, 05 Nov 2009 02:00:48 -0500

This is an inexpensive, easy, and so very tasty way to make vegetable broth. And so thrifty! I just love no waste! The options are plentiful! I freeze in 1 cup plastic containers or zip lock bags to use in soups, sauces, cooking rice, etc. The computer needs volume so I have put approximate amounts for the veggies, but use how much you want. It all depends on what veggies you use frequently. Sometimes I add a little tomato paste or leftover sauce, leftover gravy, whatever would enhance the flavor of the broth. Have fun! -- posted by Sharon123

Cherry Tomato and Ravioli Soup

Sun, 08 Nov 2009 19:59:41 -0500

Adapted from a Rachael Ray recipe. -- posted by Lainey6605