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    You are in: Home / Cookbooks / Soups
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    21 recipes in

    Soups

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    I'm posting my most used vegan recipe that I adore on its own, on nachos, on my husband's bald head, eating at work, just generally eating. My best bud maaweee loves it, my family loves it, all my mates love it, and it's so simple you will kick yourself on how simple it is. Put in veg you want to use from your fridge. To make it hotter, add more chili. Get psychopathic with the chili if you like it! I like using fake mozzarella and homemade guacamole on nachos for this. It makes for good weekend dinners. I could eat it now! Oooo nachos...... oh yeah heats up good the next day.

    Recipe #296953

    I received this from my mother-in-law and she got it from her mother. This is so good. It's a bit involved, so I only make it once a year but it's easy to split up and freeze. It does require to be chilled overnight. This would also work well in a crock pot. Posted for Zaar World Tour 05

    Recipe #137148

    1 Reviews |  By benzee

    This recipe is a family tradition that my mother recieved from her mother who recieved it from her mother, all the way back. It is a easy quick soup to make that is very filling and very delicious. Its great with some pieces of bread thrown in.

    Recipe #98763

    A hearty, filling lentil soup with carrots, celery, and red bell pepper. Looks as good as it tastes! This soup freezes very well. This soup can be made in the slowcooker or on the stovetop. See directions for variations.

    Recipe #228030

    I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesn't eat soup and wouldn't even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guesstimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciutto and serve on top of soup under the shredded Parmesan.

    Recipe #99564

    My husband's heritage is Ukrainian, he grew up eating borscht and still loves it. If you would like to make this Vegetarian or Vegan, just omit the meat and/or the sour cream (I do and we aren't vegetarians). My husband rates this as one of his favorite soups I make (5 stars)! I cook this one Vegan style.

    Recipe #290098

    This is by Todd Wilbur: "It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating on the Web. Some are shared on message boards, others are displayed on sites in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef or two kinds of beans. Others don't get the pasta right--it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd--one that's floating around in MasterCook format that lists "Top Secret Recipes" as the source. But wait a minute! I've never created a clone for this dish--not here on the site and not in any book. So, after logging some time over a chopping block, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is the one, kitchen cloners! If you want the taste of Pasta e Fagioli at home, this is the only recipe that will fool in a side-by-side taste test. Accept no other imitation." So says Mr. Wilbur. A friend brought me some of this so I wouldn't have to cook one night and brought me this write up the next day. This is wonderful, whoever's recipe it is.

    Recipe #289500

    Made with bulgar wheat instead of hamburger, this is a taste treat! It usually takes me awhile to gather the ingredients - it may not take you as long to get ready.

    Recipe #286211

    Quick version of the Chinese favorite

    Recipe #38921

    This soup was brought to our January 2008 potluck by our President, Ken Jaffe. It was so delicious that it was requested to be featured in our February/March 2008 newsletter. He adapted it from Lorna Sass’ Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet.

    Recipe #281511

    Recipe #136342

    A delicious healthy meal that is so easy to make. This is a combination of several great recipes that I have tried. The cooking aroma is very enticing.

    Recipe #198975

    This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well.

    Recipe #4574

    Recipe #262437

    I love rutabaga. When I was a child it was one of my favorite parts of Christmas dinner, that golden pile of mashed rutabaga...This soup looks and tastes like liquid autumn. It's incredibly simple to put together and can be made well in advance and frozen. the elusive ingredient is a bit of maple syrup which enhances the natural sweetness of the rutabaga. Water or vegetable stock may be successfully substituted for the chicken stock if you want to make this soup vegetarian.

    Recipe #111990

    This soup sounded interesting when I ran across it on Allrecipes.com It was submitted Colleen Campo. She stated: "An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!"

    Recipe #233130

    7 Reviews |  By Kishka

    Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy!

    Recipe #144258

    16 Reviews |  By Lorac

    I found this at another web site. I made changes to make it less spicy, more flavorful and more "Tuscan". My husband loves this so much he reheats it for breakfast! Some crusty bread and a glass Italian red wine, " Mama Mia " what a meal!

    Recipe #19989

    This is a recipe I came across from Chef Jean Pierre. I just love this soup, I am sure you will too. Perfect for the holiday's! COOKS NOTE: Feel free to microwave your butternut squash if you prefer to save cooking time.

    Recipe #147867

    A warm comfort food - great for fall/winter

    Recipe #109258

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