Sweet Savory Vegetarianvegan Soup Food
VEGETARIAN SAVORY LENTIL SOUP
I have been making this soup for years. It originally came from the New McDougall Cookbook - wonderful low-fat, vegetarian cookbook. I don't know if it is still in publication. I didn't see another one that looked quite like this recipe in the many lentil soup recipes.
Provided by TXOLDHAM
Categories Lentil
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash lentils and place in a large pot and cover with water. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
- Saute the garlic, onion, scallions and celery in 1/3 cup water until soft. Add to the cooked lentils along with the soy sauce, balsamic vinegar, tomato paste and mustard. Add freshly ground black pepper to taste.
- Continue to simmer for 1 hour more, covered for a souplike consistency; uncovered for a gravylike consistency.
Nutrition Facts : Calories 121, Fat 0.4, SaturatedFat 0.1, Sodium 922, Carbohydrate 22.6, Fiber 6.4, Sugar 7.9, Protein 8.1
EASY VEGETARIAN/VEGAN BLACK BEAN SOUP
Hearty, yummy, and healthy! This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement to the coriander but I usually don't have it on hand, so I used dry spices for everything but it came out great. I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake or lower it/replace with something like SaltSense. It's very pleasant and mild, though you could probably put some Bayou Blast or red cayenne in the spice mixture if you want it hotter. Yields about 2-3 small servings.
Provided by the80srule
Categories Black Beans
Time 20m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.
- Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else) and raise the heat.
- Let it simmer on medium heat for 15 minutes.
SWEET & SAVORY VEGETARIAN/VEGAN SOUP
This one-pot recipe was made for the Ready, Set, Cook: Lucky #13 Cooking Contest utilizing 5 ingredients from the special list including "fresh baby carrots, frozen spinach, soy sauce, canned pineapple chunks and canned chickpeas." This soup is a delicious vegetable soup with a clear broth with a sweet and savory flavor. Note: This recipe has been corrected.
Provided by AcadiaTwo
Categories Low Protein
Time 1h26m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven (5-quarts) on medium heat add cooking oil and butter.
- When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes.
- Add barley and cook for 1 minute more (stir frequently, do not let the barley burn).
- Add vegetable broth to dutch oven, then carrots, spinach and chickpeas.
- Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender.
- Uncover dutch oven.
- Add pineapple and juice to the soup.
- Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.
- Serve and enjoy!
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