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Kyong and Jill 

 GARDEN PASTA SOUP

 

3 c water

2 c potatoes, cut small cubes

2 stalks celery, cut small sizes

1 onion, cut small cubes

2 carrots, cut small cubes

1 c cabbages, cut small cubes

1 c brown rice pasta or whole wheat pasta

1 (16 oz) can tomato sauce

1 ½ T soy sauce, unfermented

½ tsp sea salt

1 tsp garlic powder

2 T nutritional yeast flakes

 

Put all ingredients in a large saucepan.  Cook until tender (about

20 minutes).  Yummy!

 

 

BEEF-LIKE STEW

 

3 c water

3 med. Potatoes, cut in chunks

1 onion, cut in chunks

2 carrots, cut in chunks

2 stalks celery, cut in chunks

2 cloves garlic, minced

1 c veggie meat or soy curls, cut in chunks

1 (8 oz) can tomato sauce

3 T soy sauce, unfermented

1 T nutritional yeast flakes

 

Put all ingredients in a large saucepan, and cook until all vegetables are tender.  Very delicious!

 

TORTILLA SOUP

 

2 c water

1 c cooked pinto beans

1 c corn

1 onion, chopped

½ c TVP (Textured Vegetable Protein)

1 (8 oz) can tomato sauce

2 cloves garlic, minced

1 tsp paprika

1 tsp cumin

2 T soy sauce, unfermented

1 T nutritional yeast flakes

4-5 corn tortillas, cut in small pieces

 

Put all ingredients in a large saucepan.  Cook until soup thickens (about 7-10 minutes).  Serve over brown rice.  Delicious!

 

 

CABBAGE STEW

 

2 ½ c water

5 cups cabbage, cut small chunks

½ c soy curls

1 T olive oil

1 T soy sauce, unfermented

½ tsp garlic powder

1 tsp onion powder

1 T nutritional yeast flakes

1 green onion, chopped

1 c vegan spaghetti sauce

 

Mix all ingredients in a medium saucepan, and cook until the cabbage is tender.  Yum yum!

 

EGG-LIKE DROP SOUP

 

2 c water

¾ tsp sea salt

1 T nutritional yeast flakes

¼ tsp garlic powder

1 green onion, thinly chopped

¼ c tofu, mashed

1 ½ T corn starch

 

Put all ingredients except corn starch.  Bring to a boil.  Mix corn starch with little water in a cup.  Add corn starch mixture.  Cook until it thickens!

 

 BLUEBERRY SOUP

 

2 c cranberry juice or water

1 c fresh or frozen blueberries

¼ c turbinado sugar

¼ tsp sea salt

3 T corn starch

 

Put all ingredients in a small saucepan except corn starch.  Bring to a boil.  Mix corn starch with little water in a cup.  Add corn starch mixture.  Cook until it thickens.  

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