Can I have your best vegetarian/vegan vegetable soup recipe?

Question

What is your best vegetarian or vegan vegetable soup recipe?

Don't forget I need the mesurements and all that good stuff too. Please include that.lol.

I'm going to make vegetable soup..but have no idea how to go about it since all the regular recipes have beef broth in them..and that's not going in my pot. So help me out..what's your best recipe?

Ha ha...use meat. Wow... I've never heard that one. Seriously now.

Answer 1

Sure....first you start with a 3 pound beef roast... EDIT: ok...even though I don't agree with your choices.....here's my vegie soup.....2 large cans of veg all { mixed veggies} drain & pour into large pot, add 1 large can of diced tomatoes..drained...add 2 large cans of tomatoe sauce, add 1 table spoon of mrs.dash seasoning simmer & serve.

Answer 2

\ 1 lb. Frozen Mixed Vegetables 8 oz. Frozen Corn 2 Medium Onion (chopped) 4- 5 Celery Shoots (chopped medium) 2-3 Tablespoons Superior Touch Better Than Bouillon Vegetable Base 28 oz. Can of crushed Tomatoes 4 shakes of Worcestershire Sauce 12 Cups Water Add black pepper to taste for kick (optional) Gerry says, "Throw it all together, bring to a boil, and cook on low heat for 1 1/2 - 2 hours."

Answer 3

heres a three i like
split pea soup
Ingredients:

500g/1.2kg/2cups green split peas, soaked overnight

2 onions, chopped

3 carrots, finely diced

4 small, new potatoes (or 1 old large old... peeled if not new), diced

1 bay leaf - make little tears in it if fresh

1 teaspoon vecon stock (optional)

seasalt to taste

water to well cover ingredients

Place your soaked peas in a saucepan and cover with water. Bring to boil then turn down to simmer for about half an hour. Add the onions, carrots, potatoes, stock and bay leaf and cook until tender (probably about 20 minutes). Partially blend up with a hand blender, leaving some texture of carrots and potatoes. Add salt to taste.

Carrot and Butterbean Soup

Ingredients:

1 tablespoon of sunflower oil

1 onion, chopped

4 cloves of garlic, chopped

about 8 large to medium carrots, scraped and cut up into chunks

1 tin of cooked butter beans (large limas), about 400g

2 pints/4 cups/1200ml of water approx

a little seasalt as desired

Fry the onion and garlic in the oil for a few minutes and then add the carrot and stir well. Add water and bring to the boil - turn down to simmer and cook for about 15 minutes until the carrot is cooked through. Add the beans and cook for a further 5 minutes or so until they are properly heated through. Season and liquidise - was nice left a little rough but you might prefer to keep going until smooth.
Vegetable and Barley Soup

Chunky meal of a soup

Ingredients:

5 or 6 large potatoes, peeled and cubed

2 leeks cut into round slices

3 carrots, roughly chopped

5 celery sticks, cut onto chunks

1 cup of dried pearl barley

2 heads of swiss chard (or similar green leaf such as leaf beet or a couple of handfuls of spinach), chopped

enough water to cover

Salt and pepper to taste

Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the chard and salt and cook for another 5 minutes.

Answer 4

I don't measure, so I can't give you that stuff-but you can substitute vegetable stock for beef or chicken stock in any recipe.
My favorites are:
Minestrone with mushrooms,tomatoes,squash,corn, lima beans, cannoli beans and pasta.
Veggie chili with tomatoes, tomato paste, onions, green chilies and pinto beans.

Answer 5

Here is one for Vegan Gumbo - http://www.gourmet-living.com/recipes.html?recipe=19378

Enjoy!

Answer 6

well i am sorry but I have never made veggie soup!!
sorry
alexis!