Ingredients (use vegan versions):

• 8-10 golden potatoes
• 1 lg. yellow onion
• 2 stalks celery
• 1 stick soy non-hydrogenated vegan margarine
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoon vegan chicken-style seasoning
• 2 cups water
• 5 cups Silk brand plain vegan soymilk
• 16 oz. can “creamed”-style corn
• 1/2 cup vegan “bacon” bits

Directions:

Boil potatoes, cool, skin and dice in 1/2″ cubes.
Sauté onion and celery in vegan margarine. Add
seasoning, water, potatoes, soy milk, and vegan “bacon” bits.
cook on low heat for 20 minutes. As in all
soups, better the second day.

Serves: 8-10

Preparation time: 1 hr.

Ingredients (use vegan versions):

• 1 cup green or brown lentils
• 1 carton (32oz) veggie broth
• 2 cups water
• 1 medium yellow onion chopped very fine
• 1/2 teaspoon oregano
• 1/2 cup white rice (see note)
• 1 bay leaf
• 1/2 teaspoon fresh ground black pepper (or more to taste)
• 1/2 teaspoon pre-packaged curry powder (or more to taste)
• 1/2 teaspoon salt (less or more to taste)
• 2 lemons

Directions:

Rinse lentils in strainer until water runs through clear.
Put in a soup pot along with the veggie broth and 2 cups
water, bring to a boil. Lower heat to a medium high simmer
(steady bubbling, but not boiling). Add bay leaf, oregano,
pepper, curry powder, then cover and let cook for 25
minutes.

While the lentils are cooking, chop onion very
fine, and saute in olive oil untill the onions are soft
(about 5-6 minutes).

When the soup has cooked for 25
minutes, add the sauted onion, and the rice. Continue
cooking covered for another 20 minutes. Remove bay leaf.

Ladle soup into four bowls, and serve each bowl with half
of a lemon and fresh ground pepper to taste. (lemon juice
is squeezed over soup according to taste)
Excellent with hot vegan bread and argula salad

Notes:
This recipe may also be processed in a food mill to
produce a creamy texture, or left as is….
You may also use brown rice, in which case, add the rice at
the same time as the lentils…..

Serves: 4 hearty

Preparation time: 10 min 45 to cook

Ingredients (use vegan versions):

• 1/2 lb small red potatoes, cubed in largish pieces
• 3 large carrots, sliced or diced, however you wish to cut them
• 1 large yellow onion, minced
• 3 cloves (or toes) of garlic, minced or pressed
• 4 cans of vegetable or vegan ‘beef’ broth
• 3 cans of water (from one of the broth cans)
• 1 small head of cabbage, chopped
• 1 can of navy beans (undrained)
• 1 tablespoon herbs de provence (or thyme, basil, parsley & a bay leaf will work)

Directions:

Sauté onion & garlic in olive oil till very soft.
Add broth, water, potatoes, carrots and spices.
Bring to a boil and simmer for about 30-45
minutes, until carrots and potatoes are tender.
Add the cabbage and the beans and simmer for an
additional 10-15 minutes. Remove bay leaf (if used)
before serving.

Really good with crusty french rolls. I think that
corn or squash added to this soup
would be just as good.

Serves: 6-8

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1-1/4 cups water
• 1 cup thinly sliced carrots
• 1/4 cup vegan soymilk
• 1 cup frozen souther style hash brown potatoes
• 1 can (8-3/4 ounce) cream corn
• 1 jar (8 ounces) chopped green pepper

Directions:

Combine water, carrots, green pepper, and potatoes
in large saucepan. Simmer 15 minutes or until
vegetables are tender.

Add remaining ingredients; heat thoroughly, stir
occassionally.

© Copyright 2000 Anai Rhoads. All Rights Reserved.

Serves: 2

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 lb lentils
• 1 lb sweet potatoes, peeled and diced
• 1 cup diced onion (Vidalia if available)
• 3-4 stalks celery – sliced
• 32 oz vegetable broth
• 3 – 4 cups water
• (optional – other soup vegetables)
• 1 tbs+ oil (I use Canola)
• organic raw vegan sugar (to taste – 1-3 tbs.)
• 2 teaspoon salt
• basil to taste

Directions:

Sauté onions in oil until soft. Add all other ingredients
and bring to a boil. Simmer until tender (about an
hour). This soup tastes best if left to sit on the stove a
couple of hours before serving.

The vegetables tend to disappear in this soup so if you
prefer them more firm, add them 1/2 hour after the
lentils.

Preparation time: 1 hour+

Serves: