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Cabbage Soup

Ingredients (use vegan versions):

* 2 lg cans tomato sauce
* 1 lg can V-8 juice
* 2 lg heads green cabbage

Directions:

Chop cabbage as you would for a salad.
In a very large pot combine all ingredients.
*salt to taste (there is salt in the juice & tomato sauce)

Slow cook over at least a 4 hour period.
Contents will cook down. The slower & longer this cooks the
better the flavor is. This can also be slow cooked in a
crockpot over night.

Serves: 12

Preparation time: 30 min

French Onion Soup

Ingredients (use vegan versions):

* vegan french bread slices, toasted until hard
* one large onion cut into thin rings
* oil and tamari soy sauce
* miso
* tahinni
* well water

Directions:

Saute onions in oil stirring constantly until caramelized.
Add enough water to cover, then enough tamari so that it
tastes salty and is the color of beef broth. Bring up to a
boil then simmer for ten minutes.

While broth is simmering, combine 2 tbsps tahinni with 1
tbsp of miso and add enough water to form a spreadable
cream. Spread it on top of the two vegan french bread
slices.

Transfer the soup and onion evenly in two small soup
tureens. Place a vegan french bread slice, cream side up, in
each bowl. Run the tureens under an oven broiler in the
middle or bottom of the oven (not too close or the top will
burn) for about ten minutes, or until the vegan bread swells and
the cream bubbles and browns. If this does not seem to be
happening, push the crusts into the soup to make sure the
liquid is being absorbed. Make sure you put the toasts
into the soup cut side down, or the toasts won’t swell.

Serves: 2

Preparation time: 30 min

Ginger Peanut Soup

Ingredients (use vegan versions):

* 1 and 1/2 cup chopped broccoli
* 1 and 1/2 cup chopped cauliflower
* 1 med. onion
* 1 tbsp ginger, grated
* 3 cloves garlic, minced or crushed
* 1/4 tsp cayenne pepper
* 1/2 tsp salt
* 1/2 tsp pepper
* 2 tbsp olive oil
* 3 cup veg stock or water
* 1 28-oz can diced tomatoes
* 5 tbsp peanut butter (natural and crunchy is best)

Directions:

In large pot, saut� onions in oil until soft. Add other
veggies, ginger, garlic, cayenne pepper, salt, and pepper
until veggies are just tender. Add stock or water, canned
tomatoes, and peanut butter. Reduce heat and simmer for 20
minutes.

I recently made this recipe and it is absolutely delicious
but very quick and easy to make! A variation is adding
some unsweetened shredded coconut which goes well with the
peanut and ginger flavours.

Serves: 4 - 6

Preparation time: 30 min

Fabulous-N-Easy Veggie Soup

Ingredients (use vegan versions):

* 1 large can of tomato juice
* 1 tablespoon miced garlic (or however much you can stand)
* 1 large onion cut into thick slices
* 1 low-salt vegetable bouillon cube (read ingredients to make sure it’s veggie)
* 1-2 carrots, sliced
* 1 medium zucchini & 1 medium yellow squash, halved & sliced
* 1 small package of mushrooms, sliced (I like baby portabellos)
* 1 package frozen spinach (defrosted)
* A couple of splashes of vegan red wine (optional)
* A lot of dried bazil
* Salt & Pepper to taste

Directions:

In a large pot, simmer the tomato juice, garlic, onion, bouillon cubes, vegan red wine, and
basil for about 20-30 minutes. Then add the carrots, zucchini & squash and simmer for
about 20 minutes more (or until carrots are somewhat soft). Then add the spinach and
mushrooms and simmer for another 15-20 minutes. Salt & pepper to taste.

Serve it up with a big loaf of homemade vegan bread and a little shredded soy cheese on top.
You’ll have a lot left over if you’re eating alone, but it freezes really well and you can
feed on it for days! This is also good cold.

Some other things you can add:
Chopped eggplant (after bitter juices are drained),
1 can of peeled, chopped tomatoes,
Homemade croutons on top,
1 can of kidney beans, drained.

I serve this to my meat-eating friends and they seem to like it a lot. ENJOY!

Serves: 4 - 5

Preparation time: about an hour

No Time to Cook Vegetable Soup

Ingredients (use vegan versions):

* 2 large onions
* 6 stalks celery
* 2 cans garbonzo beans
* 1/2 cup dried parsely
* 1 bag frozen cauliflower
* 1 bag frozen carrots
* 1 bag frozen corn
* 1 large can chopped tomatoes
* salt and pepper to taste

Directions:

Saute the onion and celery in 1 tablespoon vegetable oil, salt, pepper
and liquid from the canned garbonzo beans. Add the dried parsely
after you get it started. When the onions are translucent, add the
remaining ingredients with just enough water to cover. Bring to a
rapid boil, then reduce for to a simmer and cook for 2-4 hours. Serve
as is or over cooked noodles. This freezes well and takes about
about 15 minutes preparation time.

Mushroom Minestrone

Ingredients (use vegan versions):

* 12 oz. (about 2 cups) sliced fresh mushrooms
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* 4 cups vegetable broth or bullion
* 1/2 cup small pasta
* 16 oz. can diced tomatoes
* 15 oz. can garbanzo beans (chick peas), rinsed and drained
* about 1/4 cup of any chopped fresh herb(s) of your choice:
* (such as bazil, oregeno, parsley, thyme, etc.)

Directions:

In a soup pot saute mushrooms, onion, and garlic in oil until tender.
Add broth and bring to a boil. Stir in pasta and cook until pasta is
al dente. Stir in tomatoes (undrained) and garbanzo beans; heat
through. Just before serving stir in fresh herbs.

Serves: 4

Preparation time: 30 min

Fastest Tomato Soup

Ingredients (use vegan versions):

* 1 Tbl olive oil
* 2-4 cloves garlic (to taste), minced or pressed
* 2 cans stewed tomatoes
* bazil (to taste) OR

Directions:

Heat olive oil over medium heat in a pan suitable for soup
making. Cook garlic until fragrant, but try not to let it
brown. Add stewed tomatoes and juice from the can, and let
simmer for a couple of minutes (as long as it takes you to
put your blender together). Throw it all in the blender,
blend it up, and you’ll have a quick, delicious soup to
enjoy. Excellent with vegan crackers or yummy vegan bread and salad.

Serves: 2

Preparation time: 5 min

Borsht Original

Ingredients (use vegan versions):

* 2 large carrots
* 1 large onion
* 1/2 to 1 green bell pepper
* 1 small red beet head (peeled)
* 2 - 3 fresh tomatoes
* 2 - 3 potatoes (peeled and cubed)
* 1 small head cabbage (either fresh or pickled)
* garlic (as many cloves as you’d like)
* 1 tablespoon tomato puree
* 1 tablespoon oil (I use olive)
* 2 tablespoon chopped fresh parsley
* 2 tablespoon chopped fresh dill
* salt to taste

Directions:

Boil veggie bouillon (8 cups water plus 16
teaspoons of veggie powder bouillon). While
heating the bouillon, chop onions, pepper and
beet. Add whole tomatoes. Add to boiling
bouillon and cook on medium heat about 10 min.
Add potato cubes. Cook until potatoes are soft.

Meanwhile cut cabbage into thin slices and add
to soup once potatoes feel cooked. Add crushed
garlic and salt.

Take out the tomatoes, grate them and mix with
tomato puree. Fry the mixture in 1 tbs. veggie
oil and add to soup. Let the soup simmer for 15
min. Take off fire. Allow it to cool. Add
chopped parsley and dill.

When made vegetarian, Russian Jews usually add
sour cream or yoghurt to the soup when eating.
For vegans this would mean vegan yoghurt, tofu or tofu sour
cream.

Enjoy and beta von! (Hebrew for bon appetit)

Serves: 6 - 8

Preparation time: 30 min

Delish 20 Minute Carrot Soup

Ingredients (use vegan versions):

* 4 medium carrots
* 1 medium potato
* 1 medium onion
* 1/2 vegetable stock cube with 750 ml boiled water
* pinch of basil and parsley
* 1 tablespoon tomato puree

Directions:

Cut all vegetables finely and put into medium
sized saucepan. Add stock cube and water, along
with herbs and tomato puree. If you think there
is not enough water, add some more to cover
vegetables. Bring to the boil and simmer on
medium heat for 20 minutes or until all the vegetables are
tender and soft. Put into a blender until all
lumps are gone or to your preference and season
with salt and pepper if you wish.

Very low in fat and salt. Good source of
carbohydrate, B-carotene and Vitamin C.

Serves: 2

Preparation time: 20 min

Garbonzo Stew

Ingredients (use vegan versions):

* 3 medium sized white onions (chopped)
* 2 green bell pepers (chopped)
* 6-8 (to taste) good sized garlic cloves (minced)
* 7-8 peeled brown skinned potatoes (quatered)
* 6 mediun sized carrots (skinned and sliced)
* 2 cans of organic garbonzo beans
* 1 even tablespoon salt (to taste) (seasalt if preferred)
* 1 tablespoon freshly ground black pepper
* 1 full tablespoon flour
* 6 tablespoons vegetable oil
* 3/4 can organic stewed tomatoes (diced)

Directions:

1. Chop onions and peppers (not finely), and finely chop garlic.

2. Heat vegetable oil in a large pot over a medium-high flame.

3. Brown onions very well, stirring regularly.

4. Add garlic and peppers and sautee for two minutes.

5. Add garbonzo beans INCLUDING LIQUID IN CAN, then add 3 cans of water.

6. Dice stewed tomatoes and add.

7. Add carrots, potaotes, salt and pepper.

8. Cover and simmer over a medium flame for 35 minutes, stirring every 15-20 minutes.

9. Add just enough water to one full tablespoon of flour to liquify, and stir into stew.

10. Cover and let simmer for five minutes over low flame.

11. CHOW DOWN!!!! Can be eaten alone, with vegan bread, or with
brown or white rice. Excellent source of carbohydrates and
protein.

Serves: 8

Preparation time: 1 hour

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