Easy Healthy Recipes Vegan

Cabbage Soup#1

6 Servings

Ingredients:

1 each Diced onion

3 cup Water

1 can (48-oz) tomato juice

6 each Beef bouillon cubes

4 each Sliced carrots

1 each Bay leaf

1/2 each Head cabbage shredded

Directions:

• In a pot combine water, cabbage, tomate juice, onion, carrots, bay leaf, & bouillon and simmer for an hour.
• Remove bay leaf before serving.

Hearty Tortelini Vegetable Soup

4 Servings

Ingredients:

1 cup Chopped onions

1 cup Chopped carrots

1 cup Chopped zucchini

1 tbsp + 1t. olive oil

3 cup Quartered small mushrooms

56  Frozen tortellini (stuffed With ricotta cheese)

2 tbsp Chopped fresh dill

2 tbsp Chopped parsley

2 small Garlic cloves, minced

2 cup Chicken broth

3 cup Stewed tomatoes

4 cup Washed and drained spinach

Directions:

• In a 4-quart microwavable casserole combine onions, carrots, zucchini, mushrooms, garlic, & oil and stir to coat.
• Cover & microwave on high for 6 mins stirring once halway through cooking.

• Add reaming ingredients axept tortelini & stir to combine.
• Cover & microwave on high for 6 mins stirring once halway through cooking.

• Add tortellini & stir to combine ; cover and microwave medium for 5 mins
• Let stand for 5 mins, stirring afte 3 mins, until tortellini are soft.

 

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Cream of Tomato; Craemy Tomato Soup

8 Servings
Ingredients:
1/4 tsp. Baking soda
2 cups heavy whipping cream
1 29-oz can diced tomatoes
1 oz. condensed chicken broth
2 tbsp. Margarine
2 tbsp. Sugar
1 tbsp. Onions



Directions:

• In a stock pot add  chicken broth, tomatoes, sugar,  butter, onion & baking soda.
• Simmer for 60 mins.
• In a double boiler heat cream until hot.
• You can also use a small saucepan over low heat.
• Make sure the cream does not burn.
• Once heated, add to tomato soup & serve.

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Vegetarian Soup Recipe; Awesome Vegetarian Chili

1 Servings
Ingredients:
1/2 medium Onion
2 Bay Leaves
1 15-oz cans whole kernel corn
1 tbsp olive oil
1 tsp Ground cumin
2 tbsp Dried Oregano
1 tbsp Salt
2 stalks celery
2 green bell peppers
2 jalapeno peppers
3 cloves garlic
2 4-oz cans chopped green chile peppers
2 12-oz cans vegetarian burger crumbles
3 28-oz cans whole peeled tomatoes
1/4 c Chili powder
1 tbsp Black Pepper
1 15-oz can kidney beans
1 15-oz cans garbanzo beans
1 15-oz cans black beans


 Directions:

• Preheat the olive oil in a large pot over medium heat. 
• Toss the onion, & season with bay leaves, salt, cumin, & oregano. 
• Cook & toss until onion is tender, then mix in the green bell peppers, garlic, jalapeno peppers, celery, & green chile peppers. 
• When vegetables are heated through, mix in the vegetarian burger crumbles. 
• Reduce heat to low, cover pot, and simmer 5 mins.
  
  
• Mix the tomatoes into the pot. 
• Season chili with chili powder & pepper. 
• Toss in the kidney beans, black beans and garbanzo beans. 
• Bring to a boil, reduce heat to low, and simmer 45 mins. 
• Toss the corn, and continue cooking 5 mins before serving.

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Lentil Soup With Smoked Sausage and Spinach Recipe

6 Servings
Ingredients:
1. 13 oz smoked sausage
2. 1 medium yellow onion
3. 3 cloves garlic
4. 1 1/2 cups dried lentils
5. 3 small carrots
6. 2 ribs celery
7. 1 (6 oz) bag fresh spinach
8. 6 cups Chicken broth
9. 1 tspCayenne pepper
10. 1 tsp Ground cumin
11. 3 each  dried bay leaves
12. 1 tbsp fresh parsley



Directions:

• In a medium pot, saute the sausage until it is browned & fragrant. 
• Remove sausage and set aside, leaving the drippings in the pot. 
• Saute the onion in the same pot used for the sausage for 3 to 5 mins, until tender. 
• Add the garlic & saute an additional minute.
  
• Add 2 cups of chicken broth to deglaze the pot, making sure to scrape up any browned bits that remain. 
• Add the remaining broth, lentils, and seasonings. 
• Bring pot to a boil. 
• Add the carrot , sausage, spinach & celery , place a lid on the pot, and simmer for 35 to 45 mins, or until lentils and vegetables are tender.
  
• Serve with bread.

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Campbells Bean and Beef Soup Recipe

6 Srvings
Ingredients:
2 stalks Celery
1 medium Onion
8 strips beef
1 large Carrot
4 cloves Garlic
1 1/4 teaspoon Kosher salt
1/2 teaspoon Pepper
2 cans (15 ounce) Great Northern Beans
2 can (16 oz) Chicken broth
2 tablespoons Fresh parsley

Directions:

• In large pan, fry the beff until crisp.
• Remove & drain on paper towels. Let cool. Chop and set aside
• Over medium heat, add the carrot to the pan drippings in the dutch oven & saut for 5 mins.
• Add the onion, celery, and garlic, Toss well & cooking for 3 mins more.
• Add the chicken broth  and beans  & 1 can of water.
• Bring to a boil, cover, ad reduce heat to low.
• Let simmer for 10 mins.
• Uncover & with a potato masher partially mash the bean mixture until it thickens slightly.
• Toss in the salt,  parsley, pepper, & beef.

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Easy Vegan Recipe Split Pea and Potato Soup

Servings: 4

Ingredients:
(c= cup)
1. 3 stalks celery
2. 2 medium carrots
3. 3 cloves garlic
4. 1 medium onion
5. 1/2 teaspoon black pepper
6. 2-3 bay leaves
7. 2 c water
8. 2 teaspoon paprika
9. 2 c dry split peas
10. 2 medium potatoes

Directions:

• In a sauce pan, brown onions, 5 minutes. 
• Add carrots, celery & garlic,&  continue to saute, 5 minutes. 
• Add a touch of water as necessary.
•  Then add spices, water, potatoes & split peas, stir and bring to boil, then reduce heat to simmer and cover 90 minutes.
• Allow to partially cool, & with stick blender partially blend together, leaving potato chunks & a few  peas for texture. 
• Salt to taste & garnish with fresh parsley.

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Soup Recipe: Hearty White Bean Soup

Ingredients:
(c=cup)

1. 3 tbsp olive oil
2. 1 large Vidalia onion
3. 1 leek
4. 2 c dried Great Northern beans
5. 1 large tomato
6. Fresh ground black pepper
7. 2 medium carrots
8. 2 ribs celery
9. 6 cloves garlic
10. 4 oz. bacon
11. 2 quarts vegetable (or chicken) stock
12. 1 tbsp fresh thyme
13. 1/2 c Heavy cream
14. Coarse salt

Directions:

• Place beans in a big pot with enough water to cover beans by 2 inches, soak overnight.
• Drain beans.
• Using a big saucepan over medium-high heat, preheat the oil.
• Saute onion, tomato, leek, celery, carrots, bacon & garlic, stirring frequently, until vegetables are tender, about 6 mins.
• Add vegetable stock, & thyme.
• Bring soup to boil, reduce heat to medium low.
• Cover and simmer until beans are tender, stirring occasionally, about 60 mins.

• Using a blender or a food processor fitted with a blade attachment, working in batches, puree soup until smooth.
• Back to soup to pot.
• Add cream if needed, additional stock to thin soup.
• Add  pepper and salt.

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Soup Recipe: Grandam's Split Pea Soup

Ingredients:
[c=cup]
6 c (24 ounces) Chicken Stock
2 c (8 unces) dried split peas
2 tsp Canola oil
2 smoked turkey wings or 1 smoked turkey leg or turk
1 large Vidalia onion
1 clove garlic
2 stalks celery
2 carrots
1/4 tsp Cayenne

2 tsp Coarse salt
1 tbs fresh sage
1 tsp lemon zest
3 tbs fresh parsley leaves

Directions:

Step 1

• Wash the peas.
• Spread on a towel and remove any debris.

Step 2

• Preheat a heavy bottomed soup pot over medium heat.
• Add oil and heat, add garlic, onion, carrots & celery.
• Saute until soft, about 5 mins.
• Add smoked turkey, peas, stock &salt.
• Bring to a boil.
• Reduce the heat to simmer, & cook, partially covered, until peas are tender, 45 to 60 mins.
• Remove turkey from pot & remove meat from the bones.
• Finely shred meat & put back into the pot.
• Stir in sage, lemon zest and cayenne and cook for another 5 mins.
• Taste & adjust for seasoning with pepper & salt.

Step 3

• Ladle pea puree into serving bowls.
• Garnish with chopped parsley and serve immediately.

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Soup Recipe: French Peasant Soup

Ingredients:
[ c = cup]

1. 2 c (8 ounces) lean bacon
2. 1 c (4 ounces) onion
3. 3 c (12 ounces) carrots
4. 4 c (16 ounces) cabbage
5. 2 cloves garlic
6. 1 lbs meat thigh cow
7. 1 1-lb package dried Great Northern Beans
8. 3 c (12 ounces) celery

9. 0.5 teaspoon tumeric
10. Black pepper
11. 6 c ( 24 ounces) water
12. Herbs
13. 2 Bay Leaves

Directions:

Step 1

• Place the beans in a saucepan and add enough water to cover, then bring to a boil.

Step 2

• Let stand for 60 minutes, then drain well.

Step 3

• Cut up bacon and fry in pan, drain off excess fat, leaving a small amount in the skillet. 

Step 4

• Add the ham and cook, stirring frequently, until lightly browned.

Step 5

• Place the meat mixture in a large casserole and add the seasonings and vegetables.

Step 6

• Pour the broth and water over the mixture to cover well, then cover the casserole.

Step 7

• Bake in a preheated 300° oven for 210 minutes.

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Chicken Recipe Spicy Chicken Tortilla Soup

Ingredients:
1. 1 medium Onion
2. 2 tbs Vegetable oil
3. 3 cloves Garlic
4. 1 4-oz Chopped green chilis
5. 1 15-oz can Mexican style stewed
6. 1 tsp Lemon pepper
7. 16 ounces (4 c) Chicken broth
8. tomatoes
9. 2 tsp Worcestershire Sauce
10. 1 tsp Ground cumin
11. 1 tsp Chili powder
12. 4 tbs Flour
13. 0.5 tsp Hot pepper sauce
14. 0.5 cup Water

Directions:
Step 1

• In a large saucepan, cook the onion and the garlic in the oil until the onion is softened.
• Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, chili powder, cumin, pepper sauce, chicken, and cilantro.
• Bring to a boil, reduce heat and simmer for 20 minutes. In a small bowl, combine the flour with the water and whisk it to mix well.
• Stir the flour mixture into the soup and bring it back to a boil and simmer for 5 minutes.
• Stir in the sour cream, salt, and pepper and garnish each portion with the tortilla strips.

Step 2
Tortilla strips:

Step 3

• Cut the tortillas into 1/4 inch strips and arrange them in one layer on a baking sheet sprayed with non-stick spray.
• Bake them at 400 for 10 minutes or until they are lightly toasted and crispy.
• Sprinkle lightly with salt, if desired.

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zucchini (courgette) soup recipes

 Ingredients:
 1. 4 medium zucchini, grated
 2. 2 cloves garlic, finely sliced
 3. parmesan cheese, to serve
 4. 8 ounces (2 cups) tomato passata
 5. 0.5 flat leaf parsley or bunch basil, leaves picked

Directions: 

Step 1
Heat 2 tablespoons olive oil in a large saucepan and cook garlic
over a high heat for 30 seconds or until just starting to brown.

Step 2
Add zucchini and cook stirring for a couple of minutes.

Step 3
Add passata and 8 ounces (2 cups) water and bring to the boil.

Step 4
Simmer for 7-8 minutes or until zucchini is tender.

Step 5
Taste and season and toss through herbs.

Step 6
Serve with cheese grated on the top

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