vegetable soup

5 stalks celery - chopped - (approx 2 - 2.5 cups) 1 large onion - chopped 4 large carrots - cut in rounds (approx 2 cups) 3 large or 5 medium potatoes with skins - diced (approx 3 cups) 1 large wedge cabbage - chopped (approx 3 cups) handful of greens - spinach or swiss chard - chopped (approx 1 cup) optional - 1 cup fresh or frozen peas

layer in a large soup pot in this order - onion, celery, potato, carrot, cabbage - add 6 cups of steam water (or plain water if that is all you have), 1 bay leaf, 1 tsp seasoning (sage thyme marjoram black pepper mix) - bring to boil, cover and turn fire down to med low - allow to simmer for 20 minutes

add greens and peas and recover for 5 minutes more - add 4 sprigs of chopped parsley and turn off the soup - add 3 tbsp (or to taste) of braggs liquid aminos, tamari or shoyu... allow soup to stand 10 minutes to let the "soul" mellow - serve with homemade bread, pasta, or quinoa


italian veggie minestrone

4 stalks celery - chopped - (approx 2 cups) 1 large onion - chopped 4 med carrots - diced (approx 2 cups) 3 cups shredded cabbage 1 cup kidney beans - OR - 4 medium potatoes, washed and cubed 2 cups peeled tomatoes cut into chunks 1/2 tsp dried basil shake of black pepper 1/2 cup chopped parsley 3 tbsp olive oil 6 cups steam water or water 3 - 4 tbsp braggs liquid aminos

heat oil in soup pot (a covered iron soup pot makes the best soup) - add chopped onion and sautee for 2 minutes, add chopped celery and sautee another 2 minutes - add basil, parsley, tomatoes, carrots, cabbage, beans and water - bring to a boil - cover and reduce heat to low - cook 25 minutes

in a separate pot cook pasta of choice and cook according to package instructions (aldente) - drain and rinse - set aside... add braggs, tamari, or shoyu to taste - ladle soup into bowls and add pasta - serve with vegan grated cheese (optional)


how to make the best veggie soups

poor folks called it "pot liquor", the nutrient rich liquid left in the pot after cooking greens and veggies - when you steam or sautee veggies, save the water for a tasty nutritious soup base - allow the liquid to cool completely, then put in a container and freeze it until you need it - you also use the liquid from canned beans, canned whole tomatoes, and anything else that has extra liquid after cooking - just add what you have to the current container in the freezer - to thaw simply hold the container under warm water and "pop" the contents into a saucepan to melt over a medium flame - three 13 oz containers (we reuse our earth balance vegan margarine containers) makes approximately 6 cups of veggie water, depending on what type of soup you are making...... keep the tomato juice separate from the rest


rosemary toast

a latest favorite........ slice bread in 1/4 - 1/2 inch pieces (the thinner it is the more crisp it will be)... place on a baking pan / toaster oven tray... drizzle about 1 tsp. of organic extra virgin olive oil over each piece... take a pinch of rosemary and crunch it in your hand to bring out the flavor - sprinkle over the bread, then add a few shakes of sea salt... bake a few minutes - til golden brown... sprinkle with a bit of eden garlic gomasio for a mild garlic bread effect - a dash of black pepper is also tasty


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