Ingredients (use vegan versions):

• 4 15.8 oz cans of great northern beans
• 1/4 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup diced celery w/leaves
• 1/4 teaspoon dry rosemary - more or less to taste
• 1 bayleaf
• 1 vegetarian bouillon cube
• 1 tablespoon of soup base (I use vegetarian chicken style)
• 1/4 cup catsup for a little color
• 4 cups of water - more or less
• salt, pepper and garlic to taste

Directions:

Cook onions, carrots & celery until soft.

Add water and bring to boil.

Add beans and remaining ingredients and return to boil.

Reduce heat and simmer for 15-20 minutes.

Sometime during the cooking process, remove about 1 cup of beans and broth. Puree &
return to soup. This should make your soup a little thicker. If you prefer a thinner
broth, omit this step.

I like to serve this soup with a Natural Touch Brand “Okara Patty” on a hard roll.

Serves: 4-6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 3 medium (6″) cucumbers, peeled, seeded and coarsely chopped
• 1 small or ½ large fresh pineapple, peeled, cored and coarsely chopped
• 6 large fresh bazil leaves
• 6 large fresh mint leaves
• small mint and bazil leaves for garnish

Directions:

In a blender or food processor, combine chopped cucumber, chopped pineapple, large basil
and mint leaves. Blend until fairly smooth. Chill thoroughly before serving. Serve soup
garnished with small mint and basil leaves.

Serves: 4

Preparation time: 10 min.

Nutrition Information: ¼ of recipe: 109 calories, 1.6 gm fat (13% of calories)

Ingredients (use vegan versions):

• 10 cups water
• 1 cup each - diced potatoes, carrots,
• 2 cups each - diced mushrooms and tomatoes

• 1 1/2 cup cut cabbage
• 1/4 cup capers (undrained)
• 3 teaspoon crushed black pepper
• 2/3 cup redi vegan wine vinegar
• 2/3 cup lemon juice
• 1/2 cup vegan red wine

Directions:

Bring water to a boil. Add
all ingredients at once.
Let mixture simmer until
all vegetables are tender.
Add salt to taste.

Serves: 4 hearty bowls

Preparation time: 45 min.

Ingredients (use vegan versions):

• 1 bag of split peas (small bag)
• 2 quarts of water
• 1 can of vegetarian chicken broth
• 1 carrot
• 1 potato
• 1 stalk of celery
• 1 onion
• salt (to taste)
• pepper (to taste)
• 1-2 bay leaves
• bazil

Directions:

Throw all ingredients in a pot and cook for 2-3 hours stirring every 30-60 minutes.
Thats it!!

Serves: 10

Preparation time: 5-10 min.

Nutrition information per serving: 0 grams of fat, 90 calories per serving, 0 cholesterol

Ingredients (use vegan versions):

• 4 quarts water or veggie stock
• 1 large head of escarole, cleaned and chopped coarsely
• 1 large yellow onion, chopped
• 4 to 5 large potatoes, cut in cubes
• 2 tablespoons olive oil
• salt and pepper to taste

Directions:

Saute onions and potatoes over medium heat, in olive oil until onions are translucent
(about 10 minutes). Add water/stock and simmer for about 35 minutes or until potatoes are
tender. Add escarole, salt and pepper and simmer for 10 more minutes. Serve with french
bread

Serves: 6-8