• Home

Subscribe

Hungarian Lentil Soup and Stew

Ingredients (use vegan versions):

* 1 8oz package lentils
* I large yellow onion
* 4-8 cloves garlic
* 2 sliced carrots (optional)
* 2 cups potatos, cubed into half-inch cubes optional)
* 1 bay leaf
* 1 cup soy yoghurt
* salt and ground black pepper to taste
* 1 tablespoon cider vinegar (optional)

Directions:

For stew, chop onion into large pieces, for soup, leave
onion whole.

Wash lentils, changing water 3 times.

Place all ingredient except potatos and yoghurt
into a 6 quart pot. For soup, add 2 quartes of water and
during the cooking, add additional water as needed to keep
soup from thickening too much. For stew, use the same, but
only add enough additional water during cooking to create a
thick product.

Bring to a boil and then reduce to a simmer, adding the
potatoes (if used) about 10 minutes after reducing heat,
cook until lentils are soft and have burst. (Time varies
based on type of lentils used – if you use grey lentis,
this may take over an hour – add the potatoes 20 minutes
before the hour is up! Red and Orange and Yellow lentils
are usually done in half an hour.) If making soup, remove
and discard onion.

Before serving, stir in yoghurt, and add a
tablespoon of cider vinegar (optional).

Made without the carrots and potatoes, the stew version is
terrific with fried potatoes and sauted squash!

Serves: 4 – 6

Preparation time: 1 and a half hours

Black Eyed Pea Soup

Ingredients (use vegan versions):

* 4 cup cooked black-eyed peas
* 1 lg onion chopped
* 2 cloves garlic minced
* 2 bay leaves
* 1 teaspoon curry
* 1/2 teaspoon cayanne pepper
* olive oil
* 4-6 cups stock or water
* 2 lg potatoes diced
* 2 turnips diced

Directions:

Brown onions garlic and spices in olive oil. Add black-eyed peas, stock and cookfor about 1 hr. Add remaning ingredients and cook until tender.

Serves: 6

Preparation time: 1 hour

Black Bean Soup

Ingredients (use vegan versions):

* 1 large onion chopped
* 2 large cloves of garlic, minced
* non stick cooking spray
* 2 15 ounce cans of black beans drained and rinsed
* 24 ounces of veggie stock
* 1 cup picante sauce
* 1/2 teaspoon oregano
* 2-3 cups cooked rice

Directions:

Saute the onion and garlic until soft. Add stock, picante,
beans, and oregano. Cover and simmer for about 20 minutes
(until a lot of the liquid has evaporated). Serve over
cooked rice.

I use hot picante, but if you can’t tolerate spicy food,
use mild or medium. It is also good topped with non-dairy
sour cream.

Serves: 6

Preparation time: 30 min

Green Chili Stew

Ingredients (use vegan versions):

* 1 pkg. Tofu or other meat substitute(equivalent to 1.5lbs. meat)
* 2 tablespoon olive oil
* 1 large red onion, chopped
* 4 cup water
* 4 potatoes, quartered
* 4-8oz. green chilies, chopped and seeded
* 1 cup cilantro leaves, chopped
* 1/2 cup water
* 4 zucchini, chopped
* 1 teaspoon oregano
* 2 cloves garlic
* 1 sm. potato, grated
* salt and pepper
* fat free vegan sour cream (optional, but highly recommended)

Directions:

First, one caveat about the tofu. You can add texture to untextured
soy bean curd by freezing it and then thawing it before preparation.

Begin by cooking the onion with the oil in a large saucepan until
soft (the larger the pan, the better). Deglaze pan with 2 cups water.
Add the remaining water, reseving the 1/2 cup for later. Simmer
covered for 30 minutes. Add potatoes and cook until tender. In a
blender or food processor puree the chilies, cilantro and 1/2 cup
water. Add to the potatoes along with the zucchini, oregano, garlic,
grated potato, salt and pepper. Cook 15 minutes. Serve in large
bowls and top with sour cream.

Serves: 8

Preparation time: 1 -1 and a half hour

Harvest Soup

Ingredients (use vegan versions):

* 9 cups water
* 1 large onion
* 2 large cloves garlic, minced
* 2 stalks celery, chopped
* 2 cups banana squash, cubed
* 1 small cauliflower, cored and cut into 1-inch florets
* 4 medium carrots, peeled and cut into 1/2-inch cubes
* 4 medium zucchini, cut into 1/4-inch slices
* 4 medium golden zucchini or summer squash, cut into 1/4-inch slices
* 1 small head cabbage, cored, quarterd, and sliced thin
* 1/2 teaspoon thyme
* 1/2 teaspoon bazil
* 2 tbl white miso
* 1 teaspoon sea salt
* Dash of cinnamon
* Dash of netmeg
* 2 tbl fresh lemon juice

Directions:

I like to add approx. 1/2-1 cup of pinwheel pasta. Orzo would be good
too.

In large pot, bring water to a boil. Add all ingredients except lemon
juice. Return to boil. Simmer for 30 minutes, stirring frequently to
form thick stock. Stir in lemon juice at end of cooking. This soup
makes a great leftover and its fatfree!

Laura

Ingredients (use vegan versions):

* 3 tablespoon oil (canola, olive,etc.)
* 1 onion, chopped
* 1/2 coarsely chopped dry-roasted peanuts
* 1 teaspoon . ground coriander
* 1 1/2 lb. carrots, cleaned & sliced
* 1/2 cup chopped fresh cilantro
* 1 red pepper, chopped
* 5 cup vegetable broth
* salt and pepper

Directions:

In a 4 quart saucepan, heat oil and saute onion until
slightly wilted. Add peanuts, coriander, cilantro, red
pepper and carrots. saute 8 min. more. Add stock and bring
to a boil. Reduce heat and simmer until all vegetables are
tender (10 min. or so).

With a slotted spoon, fish out the cooked veggies and puree
them in a blender or food processor. A little liquid makes
this easier. Return to saucepan. Add salt and pepper. Mix
well and serve.

Comments:
Big chunks of carrots and more time simmering mean less
chopping. It all gets pureed anyway.

You can use peanut butter if you don’t have dry roasted
peanuts on hand.

In the summer, this isn’t bad as a chilled soup.

Boiling onions, celery and carrots makes a great veggie
stock. Or, just use bouillion cubes.

Serves: 6

Preparation time: 30 min

Italian Vegetable Soup

Ingredients (use vegan versions):

* 2 cups fresh (or 1 can) green beans(you can also add other vegetables: carrots,
* etc)
* 2 cups cabbage
* 2 cups whole kernel corn (canned or frozen is fine)
* 1 15oz can kidney beans
* 2 cans cut tomatoes (or equivilent fresh tomatoes)
* 1 15oz can tomato sauce
* 2 cups water
* 3 teaspoon veggie bouillon
* 1/2 teaspoon garlic powder
* 1/4 teaspoon pepper
* 1 teaspoon dried parsley or 1tablespoon fresh
* 1/2 teaspoon oregano and sweet bazil leaves

Directions:

In a big soup pan place the firmer vegetables: carrots,
celery, green beans (if they are fresh). Add a little bit
of olive oil (or water if you don’t want the oil – but be
careful, water burns off more quickly) and turn the burner
on medium. Once those veggies start to soften a bit, add the
cabbage. A few minutes after adding the cabbage add the
rest of the ingredients in the order they are listed
above. Once everything is in, stir it and allow it to come
to a boil. Then reduce the heat and cover for about 10 to
fifteen minutes (depending on how thick or brothy you like
your soups). Remember that things like soups are very
flexible, so you can delete or add, increase or decrease
ingredients as suits your taste; and it won’t ruin the
recipe.

Serves: 4

Preparation time: 45 min

Festsoppa (Festive Soup)

Ingredients (use vegan versions):

* 1 dl raisins
* 6 prunes
* 6 dried apricots, cut into pieces
* 1 finely sliced orange (peeled)
* 2 liters of water
* .5 liter black current syrup
* 10 blanched almonds
* 15 hazelnuts
* zest of 1 orange
* 1 tablespoon arrowroot

Directions:

Soak the fruit in the water and syrup overnight. Cook together with the
nuts and orange zest for 5 or 6 minutes. Thicken with the arrowroot
mixed with a little water. Serve chilled.

Vegetable Soup

Ingredients (use vegan versions):

* 1 tablespoon olive oil
* 2 med onions chopped
* 3 carrots in small cubes
* 3 small to med zucchini in small cubes
* 1 cup finely chopped cabbage
* 1 cup cauliflower broken up in small pieces
* 1 cup soaked white beans
* 3 teaspoon veg soup powder
* 3 tablespoon tomato paste or 5 fresh cubed tomatoes
* 1 teaspoon paprika powder + 1/4 teaspoon chilly powder
* 2+ liters water
* 3 cloves garlic crushed
* 1 teaspoon vinegar
* 3 teaspoon sugar

Directions:

In a big soup pot and on big flame, fry
the onions in olive oil. After they are
golden put in the water. Add all the
other vegetables (including the
garlic), except for the tomatoes (or
tomato paste). They need to be added
after the beans are soft. After
everything is in boiling, lower the
flame to small.

After all the vegetables are soft (and
the tomatoes or tomato paste was
added), add the soup powder, and the
paprika powder, chilly powder, the
vinegar and sugar. Let all cook for 3
hours plus on a small flame. This
allows the flavors to get into the
soup.

You might need to add more water from
time to time because of the long
cooking time.

You can always substitute other
seasonal vegetables. I tried it also
with eggplants, green and red peppers,
sweet corn, potatoes. Just cut them in
small cubes (not including the corn!).

You also can play with the flavors: you
can add 1 teaspoon of hot curry powder.

Fabulous and 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.

Serves: 4 – 5

Preparation time: about 1 hour

« Previous Page — Next Page »

Copyright © Keep Your Meat 2008 - 2012. All Rights Reserved.