Ingredients (use vegan versions):

• 1 large onion, chopped
• garlic powder
• red pepper flakes
• 4 celery stocks
• salt & pepper to taste
• 1 cup mushrooms, chopped
• 1 cup of fresh asparagus, chopped
• 1 cup of fresh or frozen corn
• 2 cups of broccoli, chopped
• 2 cups of cauliflower-chopped
• 2 [14.0z] cans of nosalt stewed tomatoes
• 2 [14.oz] cans of nosalt tomato sauce
• 1 [14.oz] can of low or nosalt V-8 joice
• 3 to 4 cans of water and
• 2 rounded tablespoon low salt beef flavored [veggie] broth

Directions:

Put onion, celery, mushrooms & asparagus in large soup pot.
Add a little water or some broth and cook till tender.

Add all the other ingredients including spices. Bring to a
boil. Then simmer for about an 1 hr to 45 minutes. Adjust
seasoning to taste.

Enjoy with vegan crackers or garlic vegan bread. Serve a bowel of fresh
fruit, and you have a very healthy and hearty meal.
This soup makes a large batch which freezes well.
Also good cooked in a slow cooker

Serves: app. 8 large servings

Preparation time: 1 hr to 45 mins

Ingredients (use vegan versions):

• butternut squash (approximately 3 lbs) cut in half & deseeded
• onion to taste
• a clove or two garlic
• olive oil
• unflavored vegan soymilk (approximately 1 pint)
• soy based vegan sour cream
• green onion slices to serve

Directions:

Preheat oven to 350.

In a oven proof frying pan saute the onion and garlic in
olive oil. Garlic is whole cloves, onions chopped into
aproximately one inch squars. Place the frying pan in the oven.
Coat a cookie sheet with olive oil and
coat both sides of each half of squash with olive oll and place
on cookie sheet and place in oven.
Bake for aproximatly 45 minutes, until the squash is soft.

Remove squash and onions from the oven and allow to cool.
When squash is cool enough to handle, scrape the cooked
squash into a food processor or blender, add the onions and
combine. Add soy milk to the squash and onions and combine.
Soup will be cold. Re-heat.

Serve with a dallop of Sour Cream and sprinkle thin slices of
spring onions (Green part is best) on top.

Serves: 4

Preparation time: 1Hr +

Ingredients (use vegan versions):

• 1 medium onion, chopped
• 3 tablespoon olive oil
• 3 cups vegetable broth or vegan chicken broth
• 30 oz. pumpkin puree (2 cans)
• 28 oz. plain tomato sauce (NOT pasta sauce)
• 2 tablespoon vegan maple syrup
• 1 1/2 teaspoon powdered ginger (more or less, to taste)
• 1/2 teaspoon Chinese five spice (or an equal blend of cloves, cinnamon, nutmeg)

Directions:

In a medium pot, heat oil on medium. Add onions and saute
until translucent and soft. Add the broth and simmer for 5
minutes. Strain the onions from the broth, reserving the
broth in a bowl. You can use the onions for another dish,
or puree them and add them back to the pan if you like a
lot of onion flavor. Mix the pumpkin puree, tomato sauce
and maple syrup in the pot and add a third of the broth at
a time, blending well after each addition. Add the spices,
stir well and heat the soup until just below simmering.
Serve and enjoy!

Serves: 4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 can garbanzo beans
• 1 can black beans
• 1/2 package okra
• 1 can diced tomatoes
• 1/2 package sweet white corn
• a few shakes of season salt
• a few shakes of chili seasoning
• black pepper
• garlic
• a handful of vegan shredded cheddar cheese
• 1 full package of stew vegetables

Directions:

Throw them all in a big pot and heat ‘em up. I don’t know
about the nutritional information.

Serves: 6

Preparation time: 10 min

Ingredients (use vegan versions):

• 2 teaspoon olive or vegetable oil
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1-2 jalapeno peppers, seeded and chopped
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/8 teaspoon cayenne pepper (optional)
• (1) 14 oz. can diced tomatoes
• (2) 16 oz. cans black beans, rinsed and drained (OR 1 can black beans & one can kidney beans)
• 1 cup corn
• 1/3 cup fresh cilantro, chopped (optional)

Directions:

Add chopped onion, bell pepper, jalapeno, garlic and oil to
large skillet. Cook over medium heat until vegies are soft
(about 5 mins).
Add spices, tomatoes (undrained)and beans and simmer for 15
mins.
Stir in corn, cook 2 mins.
Add cilantro and serve.

-You can add water for a ‘soupier’ consistency.

-Use only one jalapeno and omit the cayenne if you don’t
like spicy.

-This recipe is great for big groups, and the recipe can be
stretched by serving the chili over elbow macaroni.
Enjoy!

Serves: 5-6

Preparation time: 30 mins