Kame Hokkmien Soup

 

Ingredients

1 pouch of kame hokkmien noodles

1/2 onion, diced

1/2 green and red pepper, diced

1/2 cup carrots, diced

1/2 green onions, chopped

1 tbsp chopper garlic

1 cup mushrooms, sliced 

32 oz vegetable stock

1 tbsp garlic powder

Hand full of spinach

1 tbsp Amino acid

Instruction

Add olive oil and Fry the veggies in a frying pan until done. Add amino acid, garlic powder. In a large pot add the cooked veggies and pour in the vegetable stock, and noodles. Add spinach last. Simmer until noodles are done.

My Vegetable Kale Soup

2 tbsp olive oil
1 red bell pepper, diced

1 green bell pepper, diced

1 onion, chopped

2 stalk celery, chopped
4 peeled sliced carrots

1 glove garlic, minced

1/2 chopped fresh parsley

2 large white potato, peeled and cubed
2 small sweet potato, peeled and cubed
2 cups of chopped kale
1 1/2 cups homemade chickpeas
water
4 packet con culantro y achiote
salt and pepper to taste
1 tsp garlic powder

Add olive oil to a large pot on medium heat. I use a large imusa pot. Add the next 5 ingredients, saute until cooked then add the minced garlic and saute for 2 minutes. Add the potatoes, and kale and enough water to cover the vegetables. Let everything come to a boil then lower to simmer for 30 minutes, add the cooked chickpeas, seasonings, test the veggies with a folk if they are not tender let the soup cook for 20 minutes more. This soup is so flavorful and delicious the next day.

Potato Corn Chowder

Ingredients
4 Large Russet Potatoes Chopped
1 Medium Onion, Chopped
4 Celery, Chopped
2 Large Glove garlic, Minced
2 Cups Sweet Yellow Corn
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper to your taste buds
1 Tbsp of Better Than No Chicken Bouillon Base
1 Cup Raw Cashew

In a tall stock pot add, olive oil, onions, celery, and garlic. Saute until translucent. Add potatoes, 8 cups of water. Cook on high until potatoes are tender. Add corn.

Instructions
Broth Cream Mixture
Add a cup of raw cashews and the bouillon to a powerful blender. Blend mixture. Add 1 cup of the liquid from the stock pot, blend until creamy and smooth. Add cashew mixture to the stock pot, stir and heat chowder for about 5 more minutes. Serve the potato corn chowder in your favorite soup bowls, topped with croutons.

Collard Green and Beans Oh My!

Ingredients
1 sweet onion
5 glove garlic, minced
1 lb. bag glory collard greens
2 ribs celery, chopped
2 lg carrots sliced
vegan stock
2 cups cooked, white navy beans
1 tsp thyme
1 1/2 tsp oregano
1/4 smoke paprika
 1/4 pepper flakes                                             
salt to your taste
vegan parmesan to taste
                                                                                                                           
1st I rinsed and soak the beans over night. The next day I cooked them in my Click here to get the Instant Pot.

Next rinse and chopped the collards greens  for a more tender greens, set aside. in my instant pot, I fried the onion and garlic until brown, then I added the greens and fried them for about 3 minutes.  I added enough vegan veggie stock to cover the greens and high pressured cooked them for 7 minutes. After the green were done or the pressure cooker was on warm, I turn it off to a 10 minute natural release. When instant pot was ready to open I added the beans and if the liquid was low I added enough stock to cover the collard greens and beans and carrots. Simmer  for 35 minutes more in the instant pot. I like a lot of veggie stock so I can dunk my biscuits or cracker in my bowl of soup. Don't forget to sprinkle some vegan parmesan on top of your soup. Enjoy it, I know we did!

No Seaweed Stock

1 cup of dried cut up seaweed
4 cups of water
4 clove crushed garlic
1 tbsp miso
1/4 cup of homemade chinese sauce

Add 4 cups of water, seaweed in a pot of boiling water. Reduce heat to a simmer for 15 minutes. Pour just the liquid into a glass bowl and add the crushed garlic, miso, and chinese sauce. Mix, then add back to the pot and simmer for 1/2 hr more. The stock will be reduced. I use this stock for my potato corn chowder, vegan tofu and vegan stews.

Hearty Lentil Soup

(2) 16 oz bags of lentils
4 tbsp apple cider vinegar
2 tsp basil
2 tsp oregano
2 tsp Marsala
2 tsp curry powder
1 bay leaf
10 garlic gloves chopped
7 celery stalk, chopped
2 cups chopped spinach
1 large onion
4 carrots, sliced
no salt crushed tomatoes
veggie broth or water to cover beans
salt to taste
4 tbsp olive oil

Instructions
saute onions, celery until translucent in olive oil
add carrots, spinach and lentils and crushed tomatoes and spices. Add enough veggie broth or water to cover the lentils. Simmer very low 1 hr or until lentils are done.

Smoked Tofu And Alphabet Soup

Ingredients

2 tbsp  Olive Oil
1 medium onion
4 cloves garlic, minced
2 carrots
2 stalked celery
2 tbsp vegan chicken bouillon
8 cups water
1 tsp thyme
½ tsp cajun spice
1 cup alphabet noodles
1. 8 oz. package smoked flavored tofu

Instructions

Heat the oil in a skillet over medium heat and sauté the onion and celery, for 3 minutes. Add the garlic. Add the tofu, onion, celery, garlic mixture, carrots, bouillon, spices and water to a crock-pot. Cook on low for 6 to 8 hours

Yields 6 serving

Black Bean Soup in a Crockpot

1. 16 oz. Dry black beans cleaned, soaked and cooked

Two 14 ounce cans vegan broth

1/2 cup Sofrito

1/2 cup canned Spanish-style tomato sauce
1/2 chunky salsa 

3 tablespoons chopped pimiento stuffed olives
Goya seasoning

1 tbsp sea salt

black pepper

1/4 cup chopped pepper

Chopped red or white onion
3 glove garlic

Chopped cilantro

jalapeno pepper
1 tsp chilli pepper
1 tsp cumin

1 tbsp Olive oil

1st rinse, then soak bean over night. Ringe and drain beans, cook beans according to instructions on package..

In a instant pot add cooked black beans. Sauteed onions and and garlic in oil. Add sofriti and all ingredients.on high for 15 minutes

Serve hot, ladled into bowls

Add toppings your favorite toppings

Split Pea Soup Crock Pot

                                                                 

                             











16 ounces split peas with imatation ham flavor season
4 medium carrots, peeled and diced
1  1/2 cup white onion, chopped
2 garlic cloves, smashed
1 bay leaf
1 tablespoon salt
1/2 teaspoon pepper
6 cups hot water
Directions:
Layer ingredients in order listed above. Do not stir
Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours
Remove bay leaf and garlic