VEGGIE SOUPS

 

 

 

 

 

 

 

 

 

 

November is Vegan Month and a great season for delicious soups chock full of veggies and some of my favorite soup herbs.  Try these recipes and invite a few friends over to join in the tasting with some fresh baked herb bread!

GAZPACHO

3c spicy vegetable juice
3 chopped roma tomatoes
1 chopped red bell pepper
1 chopped green bell pepper
½ seeded and chopped cucumber
½ chopped red onion
1/2c chopped cilantro
1tsp minced garlic
1Tbs lemon juice
1Tbs Worcestershire sauce
1/4tsp hot sauce

          Combine and process in the food processor a little at a time then add lemon juice, Worcestershire sauce & hot sauce. Chill at least 4 hours before serving.

SOUTHWESTERN VEGETABLE SOUP

1Tbs olive oil
2 chopped onion
1tsp minced garlic
3 c tomatoes, chopped
2 carrots, peeled, sliced
1-10oz pkg frozen corn
1 beet, cubed
1 sweet potato, cubed
2 red, yellow, or orange bell peppers, diced
1 red chili pepper, seeds removed and diced
1 c white beans and liquid
2 tsp ground cumin
1/2 cup sliced green onions

          Sauté the onion and the garlic until tender in olive oil. Add tomatoes and sauté until they release some juice. Add remaining vegetables, beans and cumin and then bring to a simmer until thick, about 1 hour, adding water to maintain the right consistency if necessary. To serve sprinkle each bowl with green onions.

VEGGIE CORN CHOWDER

1 onion, chopped

1 carrot, grated

1 celery stalk, chopped

1 red bell pepper, chopped

2 c water or vegetable broth

4 red potatoes, cubed

2 cans cream style corn

2 pkg frozen whole kernel corn

salt and fresh ground pepper

1Tbs fresh thyme leaves

          Sauté onion in butter until soft, then add carrot, celery and red pepper and cook for 4 or 5 more minutes.  Add water or broth and potatoes, cover and simmer 15 minutes.  Add corn and seasoning, cover and simmer for another 20 minutes.

Plus, here’s a great vegetable broth to use in any recipe:

BASIC VEGETABLE BROTH

1 onion, chopped

1 carrot, chopped

2 stalks celery, chopped

1 potato, chopped into large chunks

3 cloves whole garlic3 bay leaves

8 cups water

dash salt and pepper

          Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least an hour. Strain out the vegetables and remove the bay leaves. This broth can be used as a base for soups, gravies and more.

 

 

“Above all, love each other deeply,
because love covers over a multitude of sins. 

Offer hospitality to one another without grumbling.”

I Peter 4:8-9