Savory Vegan Soup

Delicate recipes for vegetarian eaters are a very popular choice these days, but it may be challenging for you to find the right soup recipe for you. This vegetarian recipe will give you a way to jump into high gear so that you can participate in “out of this world vegan cooking” in no time.

This is just one page our vegan cooks have prepared from our appetizing vegan cook book. If you enjoy vegan cookbooks you’ll want to get add this one to your collection. From entertaining vegan recipes to vegan cookies we are sure you’ll make this book an arms length item in your kitchen.

Lima Bean and Split Pea Consommé

What You Need:

• 14 C water
• 2 C onion, diced
• 1 1/2 C carrots, diced
• 2 C celery, diced
• 2/3 C parsley, minced
• 4 green onions, sliced thin
• 2 garlic cloves, minced
• 1 zucchini, sliced
• 2/3 C green split peas
• 2 T barley
• 1 C baby lima beans
• 1 T powdered vegetable bouillon
• Salt and pepper to taste

How to Make It:

1. Place the water in a large kettle over high heat.
2. Bring to a rapid boil.
3. Once boiling adds the onion, carrots, celery, green onion, zucchini, peas, and lima beans.
4. Stir in the parsley, garlic, barley, and bullion.
5. Return to a rapid boil.
6. Remove any foam from the top of the soup.
7. Cover and place heat on low.
8. Cook 1/2 hour being sure to remove the foam from the top 2 or 3 times or until no foam returns.
9. Continue cooking on low and covered for 2 hours stirring often.
10. Add the salt and pepper to taste at the end of the cooking time.

What to Serve With Soup?

sandwiches, crackers, rolls, biscuits, cornbread, chili, crusty bread, grilled cheese sandwich, white bread, toast, casserole, tortilla chips, cinnamon rolls, sweet rolls, sourdough, Breadsticks, corn muffins, and Focaccia.

Today’s Quote

Teaching a child not to step on a caterpillar is as valuable to the child as it is to the caterpillar. Bradley Miller