Parve "Chicken" Vegetable Soup

2 onions, chopped
6 stalk celery, sliced
6 carrots, sliced
1 red pepper, diced
2 turnips, cubed
8 oz shiitake mushrooms, sliced

4 cups vegetable broth

6 T chicken soup mix

salt, pepper to taste
water, to cover

• Combine all ingredients except seasonings in a large pot
• Bring to a boil
• Add seasonings, reduce to a simmer
• Cook for at least an hour

Creamy African Sweet Potato Stew

2 large onions, sliced into half rings
3 carrots, diced
4 stalks celery, diced
6 cloves garlic, minced
3 sweet potatoes, cubed
2 cups vegetable broth
1 cup water
1 28 oz can diced tomatoes (no salt added)
2 T onion soup mix
1 tsp salt, or to taste
1/4 tsp black pepper
2 T peanut butter or sunbutter
1 cup almond milk, or lite coconut milk
1 15 oz can chickpeas, drained and rinsed
2 cups frozen chopped spinach or kale

• Combine all ingredients in a large pot
• Bring to a boil
• Simmer for 30 min- 1 hour, until vegetables are soft

Meatless Moroccan Stew

1 onion, chopped
6 cloves garlic, minced
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 tsp sweet paprika
Dash of cayenne pepper (or more, to taste)
A few pinches of saffron, crushed (optional)
salt and pepper, to taste
1 medium/large eggplant, cubed
2 medium zucchini, chopped
1 14 oz bag shredded cabbage
1 28 oz can/box chopped or crushed tomatoes
1 1/2 cups cooked chickpeas
1/4 cup fresh parsley, chopped
6 cups vegetable broth
1-2 cups water

• Saute onions and garlic in a bit of vegetable broth, until soft
• Add spices and heat for another minute
• Add eggplant and 4 cups of vegetable broth
• Bring to a boil, lower the heat a bit and boil for 15-20 min
• Add zucchini, cabbage, tomatoes, chickpeas, and 2 more cups of broth
• Bring to a boil and add the parsley and 1 cup of water
• Simmer for 30 more minutes
• Add more water and salt if needed
• Serve over angel-hair pasta

Cauliflower Potato Lentil Soup (Family Favorite!)

2 T soy sauce
1 T lemon juice
3 onions

8 cloves garlic, minced
16 oz mushrooms, sliced (8oz canned)
1 red pepper
6 carrots, peeled and chopped
(2 parsnips, peeled and chopped)
6 stalks celery peeled and chopped
3 large potatoes, peeled and diced
1 cup dried red split lentils
1 can chickpeas 
1 24 oz bag of cauliflower, defrosted and drained
1-2 tsp salt
black pepper, to taste
1/2 cup fresh parsley, chopped (2 T dry)
2 cups kale, chopped
2.5 L hot water (10 cups)

• In a large pot, saute onions and  garlic in some vegetable broth.
• Add in the carrots, parsnip, celery and potatoes and cook for about 5 minutes stirring occasionally.
• Slowly pour in hot water,one cup at a time. 
• Add in lentils and stir. 
• Bring to a boil, and reduce heat to a simmer.
•  Add in the cauliflower and spices, lemon juice and soy sauce
• Cover and cook for another 30-45 minutes.  

Super Quick and Easy Vegetable Soup

1 onion, diced
3 cloves garlic, minced
1 large zucchini, cubed
2 cups of any frozen veggie mix (peas, corn, green beans, carrots, edamame...)
2 cups vegetable broth
1 T tomato sauce
1 tsp lemon juice
Salt and pepper, to taste
Adobo seasoning (Frontier contains no msg), to taste

• Saute onions and garlic in vegetable broth with a sprinkle of salt
• Add remaining ingredients and bring to a boil
• Simmer with the lid on tightly for 30 minutes
• Serve over pasta, rice or quinoa
• NOTE: serves only 2-4, but can easily be doubled, or tripled

Low-Fat Cream of Broccoli Soup

1 24 oz bag frozen broccoli, defrosted
2 onions, chopped
3 cloves garlic, minced
2 medium potatoes, cubed
1 T parsley
2 tsp dill
Salt and pepper, to taste
4 cups vegetable broth
1 cup water
4 T cashews
2 T flour
1 cup non-dairy milk

• In a large stock pot, saute onions and garlic in some vegetable broth or water
• Add parsley, dill, salt, pepper and potatoes
• Continue to saute for 5 more minutes
• Using 1/2 the bag at a time, chop the broccoli in a blender or food processor
• Add the broccoli to the stock pot, along with the vegetable broth and water
• Bring to a boil, and simmer for 20 minutes until potatoes are very soft
• Blend cashews, milk, and flour for 1-2 minutes, until very smooth
• Pour slowly into soup and stir well
• Continue to heat for another few minutes, stirring constantly. 

Miso Soup

6 carrots, sliced diagonally

6 celery, sliced diaganally

8-12 oz shitake mushrooms, sliced

1 medium sized rutabaga or turnip, cubed
6 cups vegetable broth

4 cups water

2  T soy sauce
8 oz tofu, cubed
6 scallions, chopped

1 cup miso paste

• Place first 7 ingredients in a large stock pot, and bring to a boil
• Simmer for 20-30 min, until vegetables are soft
• Take out one cup of the broth and in a separate bowl, mix with the miso paste and set aside
• Add tofu and scallions to the stock pot and simmer for 5 more minutes
• Add miso paste mixture, stir well, and remove from heat

Creamy Zucchini Soup

10 medium zucchini
4 celery
1 large onion
1 T "chicken broth powder"
1 tsp oregano
1 tsp basil
salt and pepper
4 cups veg broth
1 cup collards
1/3 cup cashews

• Cook zucchini, celery, onions, vegetable broth and spices in a large pot until soft
• Blend in batches, leaving it slightly chunky
• Add collards into the last batch before blending
• Pour about a 1/2 cup of the soup back into the blender and blend with cashews until smooth
• Add to soup and stir 

Minestrone-Cabbage Soup

1 Onion, chopped
4 cloves garlic, minced
2 celery stalks, chopped
1 carrot, sliced
3 small-medium potatoes, cubed
1 lb green beans, chopped
1 zucchini, chopped
1/2 a head of cabbage, chopped
1 15 oz can tomato sauce
1 28 oz can chopped tomatoes
1 tsp dried parsley
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1/4 tsp celery salt
1/4 tsp black pepper
salt, to taste
water, to cover

• Place all ingredients in large pot 
• Bring to a boil, and simmer for at least two hours
• Serve over rice or pasta

* for Pesach, leave out green beans

Creamy Vegetable Soup

1 cup dried split peas
8-10 cups water
4 onions
6 medium zucchini
1 bunch collards
7 carrots
10 celery stalks
1 10 oz pack mushrooms
1/2 cup cashews
2 T vegetable seasoning

• Chop up 3 carrots, 4 celery, and mushrooms and saute in water or vegetable broth
• Set aside sauteed veggies
• Place split peas in a large pot, add 4 cups of water and turn heat on high
• Add whole onions, zucchini and collards to pot, and cover it
• Place 4 carrots, 6 celery stalks, and vegetable seasoning in blender with 2 cups of water
• Blend well and add to pot
• Bring to a boil, then simmer until zucchini and onions are soft
• Remove zucchini, onions, collards, and split peas from pot and blend well in batches
• Return blended mixture to pot, and add the sauteed veggies
• Place cashews and 1 cup of water in blender, blend well, add to pot, and mix well
• Add water if needed, and simmer for a few more minutes

Fat-Free Cream of Broccoli Soup

1 onion, diced
4 garlic cloves, chopped
1/2 tsp dried tarragon
salt and pepper, to taste
4 cups vegetable stock
2 cups water
4-6 medium potatoes
1 24 oz bag frozen broccoli
1 tsp dill weed

• Saute onion and garlic in a few tablespoons of vegetable broth, until soft
• Add tarragon and black pepper, and heat for another minute
• Cut a few of the potatoes in half and dice the rest
• Add the broth, water, and potatoes, and bring to a boil
• Simmer for 20 min
• Add broccoli and simmer for another 15 min
• Place the large pieces of potatoes and most of the broccoli in a blender, and blend until smooth
• Return blended mixture to pot, add dill and mix well
• Heat for another 10 minutes

Tomato Tortilla Soup

4 onions, chopped
1 head of garlic, minced
4 T soy sauce
2 26-28 oz can chopped tomatoes
2 4 oz can diced green chiles
1 T chilli powder
1 heaping T oregano
1 T cumin
black pepper to taste
6 8 inch corn tortillas, chopped
4 cups vegetable broth
4 cups water
hot sauce, to taste

• Saute onions and garlic in soy sauce and 1 T water until soft
• Add tomatoes and chiles and saute for 10 min
• Add spices and heat for another 5-10 min
• Add broth,  water and tortillas and bring to a boil
• Simmer for  about 1 hour

Lentil Soup

3 onions, chopped
6 cloves garlic, minced
4 carrots, diced
4 celery stalks, sliced
26-28 oz chopped tomatoes
4 cups vegetable broth
4 cups water
1 1/4 cups dry green or brown lentils
2 cups cooked chickpeas
3 T balsamic vinegar
3 T soy sauce
1 tsp oregano
1 tsp basil
1/4 tsp turmeric
1/4 tsp cumin
black pepper, to taste

• Saute onions and garlic in 1/4 cup vegetable broth, until soft
• Add carrots and celery and saute for another 5 minutes
• Add chopped tomatoes, and saute another 10-15 minutes
• Add the remaining ingredients and bring to a boil
• Simmer for at least 2 hours

Vitamix Avacodo Tortilla Soup

½ Avacado
2 celery stalks
1 carrot
2 shallots, or one small onion
1 15 oz can black beans, drained and rinsed
1 15 oz can yellow or white corn
1 15 oz can diced tomatoes
2 cups filtered water
½ tsp dried cilantro
½ tsp garlic powder
½ tsp black pepper
salt to taste

• place ½ of the corn, ½ of the black beans and remaninig ingredients in Vitamix
• blend on high for 6-7 min, or until steam is seen on the lid
• turn to variable 2
• add remaining corn and beans
• blend for 10-15 seconds

Crockpot Veggie Soup

1 15 oz can chickpeas, drained and rinsed

1 15 oz can white beans, drained and rinsed
1 onion, chopped
4-6 cloves garlic, minced
4 celery stalks, chopped
2 medium zucchini, cubed
1 large sweet potato, cubed
10 shitake mushrooms, sliced
4 cups vegetable broth
1-2 cups water
1 T soy sauce
1/2 T salt-free seasoning
1/4 tsp paprika
1/4 tsp tumeric
1/4 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried parsley flakes
salt, to taste

• Pour broth to cover the bottom of a 4-6 qrt crockpot
• Turn on high, and place chopped onions, garlic, and celery in pot
• cover and cook for 20 min on high
• add remaining ingredients, plus more water if needed
• cook on high for 4-6 hours, or on low for 8 hours

Bubbie's Bean Soup (with kale)

4 15 oz cans of great northern white beans, drained and rinsed
3 15 oz can diced tomatoes
1 head garlic, chopped
1 pack sage leaves, chopped
1 cup kale, chopped (optional)
1-2 tsp salt
black pepper
water

• heat tomatoes, garlic, and sage leaves
• “saute” for 20 min
• add beans and mash in pot leaving some beans whole
• add kale, and 2-4 cups of water
• simmer over low heat for a few hours
• stir every so often and add water as needed
• salt and pepper to taste