Soup Recipes (Most Popular)
This is a quick, heartly soup that freezes well for healthy meals in a pinch. Skip the cheese and use egg-free pasta and this is VEGAN. Parmesan adds
Vegetarianized version of the Cooking Light recipe found here: http://find.myrecipes.com/recipes/recipefi
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This is a fun dish to make becuase it changes drastically from day to day...fresh, it's a brothy soup, after one day, more of a thick stew, and on the third day (if it makes it that far) it's more of a pilaf than anything...all thanks to those thirsty little lentils and their ability to slurp up liquid almost indefinitely. And did I mention it's super easy to put together?
This easy vegetarian chili gets its smoky flavor from two sources: caramelizing the onions and tomato paste, and the addition of chipotle chilis en adobo (find these canned in the ethnic foods aisle of your grocery store). You won't need the whole can of chipotle chilis, so freeze the rest in individual portions for later use.
I came up with this recipe after combining several recipes. It has a little kick but not too hot. Easy in the crockpot or on the stove.
No cream required: Tahini gives this soup its buttery flavor and silky texture — and makes a serving of dark leafy greens unusually enticing. Sliced avocado dressed with lemon and sprouts jazzes up ordinary crusty bread and rounds out this balanced meal.
Cream is optional, but I quite like the flavor it gives. This is great made with wild mushrooms if you can get your hands on them (if using fresh wild mushrooms, omit the dried).
I generally cut the veggies into 1/2" cubes, but any size will do as long as they're all the same size (bigger pieces will take longer to cook, of course).
Makes a large batch. I usually portion control in one cup containers. Eat one and freeze the rest. Great with a sandwich for lunch on a cold day.