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Milligan’s Spicy Soup
1 1/2 cups chopped onion
3 celery stalk, chopped
1 small chili, seeded and chopped (or a pinch of cayenne, to taste)
1 tsp. turmeric
1 Tbsp. ground coriander seeds
4 cups vegetable stock
2 cup soy milk
1 Tbsp. salt
2 medium carrot, chopped
2 large potato, cut into small cubes
1 medium red and green bell pepper, chopped
1 firm diced tomato
1/2 tsp. coconut extract (optional)
4 Tbsp. fresh lemon or lime juice
3 tsp. chopped fresh cilantro
In a medium soup pot, sauté the onions and celery in a little bit of the broth.  When the onions are translucent, add the chili, turmeric and ground coriander. Sauté for one more minute.  Add the stock, soy milk, salt, carrot and potato. Bring to a boil, reduce heat, cover and simmer for 10 minutes.  Add the pepper, tomato and coconut extract. Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lemon or lime juice and cilantro.
Makes 6 servings

Southwestern Dumpling Soup
For the Soup:
15-oz. can kidney beans
15-oz. can black beans
3 cups vegetable broth
24 oz. chopped tomatoes
3 tsp. chili powder
3 garlic cloves, minced
10 oz. frozen corn
2 large carrots, sliced
1 cup chopped onion
4 oz. chopped green chili peppers
Hot sauce and salt, to taste
Combine all the ingredients in a slow cooker. Cover and cook on low for 8 to 10 hours.

For the Dumplings:
1/3 cup flour
1/4 cup cornmeal
1 tsp. baking powder
Pinch of salt & cayenne pepper
Pinch of dry mustard
2 1/2 Tbsp. soy milk
1 Tbsp. olive oil
In a small bowl, combine the flour, cornmeal, baking powder, salt, and pepper.  In another bowl, combine the soy milk and oil. Add to the flour mixture and stir until just combined.  Turn the slow cooker to high and drop the dumpling batter by the teaspoonful over the soup. Cover and cook for 30 to 40 minutes, or until the dumplings are cooked.
Makes 4 to 6 servings

Pasta e Fagioli
2 stalks celery, diced
1 large onion, diced
2 stalks parsley, chopped
2 cloves garlic, minced
1 Tbsp. salt
Pinch red pepper
1/4 cup olive oil
2 - 14.5-oz. cans cannelloni beans, including liquid
1 - 15-oz. can diced tomatoes, including juice
4 cups water
1/2 lb. macaroni, uncooked
1 head of endive, coarsely chopped
In a large pot over medium heat, sauté the celery, onion, parsley, garlic, salt, and red pepper in the olive oil until the celery and onion are soft.  Add the beans, tomatoes, and water, bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the macaroni and endive return to a boil, and cook for 10 minutes. Serve hot.
Makes 4 servings

Pasta e Fagioli #2
1/2 cup water or vegetable stock
2 onions, chopped
1 large bell pepper, diced
2 carrots, sliced
2 celery stalks, sliced
1/2 lb. (about 2 cups) mushrooms, sliced
1 - 15oz. can chopped tomatoes
1 - 15oz. can pinto beans, drained
1 tsp. paprika
1/2 tsp. red pepper
2 Tbsp. low-sodium soy sauce
8 ounces rigatoni (or similar pasta)
In a large pot, heat the water or stock.  Braise the onions for 3 minutes, then add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, cover the pan, and cook an additional 5 minutes, stirring occasionally. Add the tomatoes, pinto beans, paprika, pepper, and soy sauce, then cover and cook 10 to 15 minutes. Cook the pasta in a large pot of boiling water until just tender. Rinse and drain, then add it to the vegetable mixture.
Makes 10 servings

Roaring Ratatouille Soup
1 Tbsp. olive oil
1 large onion, diced
1 bay leaf
1/2 cup tomato juice
3 cloves garlic, crushed
1 Tbsp. dried basil
1 Tbsp. dried marjoram
1 Tbsp. dried oregano
Dash of ground rosemary
1 tsp. salt
1/2 tsp. red pepper
1 medium zucchini, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small eggplant, cut into small cubes
2 large tomatoes, cut into medium wedges
5 Tbsp. tomato paste
 Heat the olive oil and a little water in a large saucepan over medium heat. Sauté the onion until translucent.  Add the bay leaf, and tomato juice and stir well. Then add the garlic, herbs, salt, and pepper and mix until well blended. Cover the saucepan and simmer for 10 minutes over low heat.  Add the zucchini and peppers stir well, cover, and simmer for another 5 minutes. Add the eggplant, tomatoes, and tomato paste and stir again. Cover and continue to simmer until the vegetables are tender, about 8 minutes more.   Serve over rice or with crusty French bread.  Optional add pastas. 
Makes 4 to 5 servings

Louisiana Vegetable Gumbo
1 Tbsp. olive oil
1 large onion, diced
2 medium-size green bell peppers, seeded and diced
1/2 cup chopped celery
2 garlic cloves, minced
6 cups vegetable stock or water
1 14.5-oz. can diced tomatoes with their juices
1 1/2 cups sliced or frozen okra
2 small zucchini, ends trimmed and sliced
1 tsp. dried thyme
1 tsp. filé powder
1 tsp. salt
1/8 tsp. freshly ground black pepper
Hot sauce, to taste
3 cups hot, cooked long-grain rice
Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, and garlic, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the stock, tomatoes, okra, zucchini, thyme, filé powder, salt, pepper, and Tabasco sauce. Simmer, partially covered, over low heat, stirring occasionally, for 30 to 40 minutes. Adjust the seasonings, to taste.  To serve, spoon about 1/2 cup of the cooked rice into each soup bowl and ladle the hot gumbo over the top.
Makes 4 to 6 servings

Gumbo Relish Soup
6 Tbsp. olive oil
6 Tbsp. whole wheat flour
3 cloves garlic, minced
1 1/2 Tbsp. chopped fresh parsley leaves
3/4 tsp. cayenne pepper
1 1/2 tsp. oregano
1 1/2 tsp. paprika
1 1/2 tsp. file spice
2 tsp. sea salt, to taste
3 cups chopped green bell pepper
3 cups chopped red pepper
1 1/2 cups green onion (green and white parts)
1 1/2 cups chopped yellow onion
8 cups brown stock
3 bay leaves
3 sprigs fresh thyme
Prepare a roux by heating the oil and adding the flour.  Once the roux is light brown, add the garlic and sauté for 2 to 3 minutes until translucent.  Add the chopped parsley, cayenne pepper, oregano, paprika, file, and salt. Sauté.  Add the chopped red and green bell peppers and green and yellow onion and sauté for 5 to10 minutes.  Add the stock, bay leaf, and fresh thyme to the pot and simmer for 20 to 25 minutes.  Remove the bay leaf and thyme.
Makes 8 servings

ClamFree Chowder
2 Tbsp. oliveoil
1 medium onion
¼ cup diced carrots
3 celery stalks
2 cups water
2 cups soymilk
1/2 lb. medium tofu, crumbled
2 tsp. sea salt & pepper to taste
1/2 tsp. garlic
1/2 tsp. celery seed
2 large potatoes, peeled and cubed (about 2 cups)
Chop the onion, carrots, and celery. Heat the oil in a large cooking pot. Add the onion, carrots and celery and sauté for 15 minutes add garlic.  Add the water and soymilk and stir. Add the tofu, salt, pepper, and celery seed and bring to a boil. Add the potatoes and let the chowder simmer until the potatoes are soft.
Tip: Use sea salt instead of regular salt to really bring out the "chowder" flavor.
Makes 8 servings

Blue Ribbon Chili
3 Tbsp. vegetable oil
2 pounds TVP drained
2 large sweet onions, diced
1 green bell pepper, diced
Fresh garlic to taste, minced
2 4-ounce cans mushrooms
¼ cup chili powder (or to taste)
Salt and pepper to taste
1/4 tsp. cayenne pepper
2 Tbsp. ground cumin
1 - 14ounce can tomato sauce
2 - 28ounce cans whole peeled tomatoes, with liquid
1 - 52ounce can red kidney beans, drained and rinsed
3 Tbsp. sugar
 Sauté the TVP for 3 minutes; add the onions, green pepper, garlic, mushrooms, chili powder, salt, pepper, cayenne pepper, and cumin. Cook until the vegetables are tender, about 5 to 7 minutes.  Add the tomato sauce, whole tomatoes, beans, and sugar. Simmer for about 1 hour.
Makes 8 servings

 

Slow Cooker Chili
2 Tbsp. olive oil
6 garlic cloves, minced
1 cup chopped white onion
1 lb. veggie burger crumbles
Salt & pepper flakes, to taste
3 Tbsp. chili powder
2 Tbsp. cumin
1 tsp. oregano
1 bay leaf
28-oz. can diced tomatoes
1 1/2 cups vegetable stock
6 oz. tomato paste
28 oz. black beans, drained and rinsed
16 oz. pinto beans, drained and rinsed
16 oz. kidney beans, drained and rinsed
Heat the oil in a large skillet over medium heat. Cook the garlic, onion, veggie burger crumbles, and red pepper flakes until the onions are soft. Add the chili powder and cumin and cook for an additional 2 minutes, or until fragrant.  Place in a slow cooker with the remaining ingredients, stirring to combine. Cover and cook on low for 6 to 8 hours.
Makes 6 to 8 servings

Magnificent Minestrone
3 Tbsp. soy sauce
1 tsp. garlic powder
1 lb. tofu, cut into 1/2-inch cubes
1 medium-sized onion, diced
2 carrots, sliced
1 medium-sized zucchini, sliced
2 Tbsp. olive oil
1 - 28oz. can tomatoes, diced
4 cups water
2 cups tomato juice
2 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
3 oz. macaroni
1 - 15oz. can kidney beans
      Preheat the oven to 375ºF.  Mix together the soy sauce and 1/2 tsp. of the garlic powder and mix into the tofu cubes. Bake the tofu on an oiled cookie sheet for 10 minutes. Turn the cubes and bake 5 minutes more. Set aside.  Sauté the onion, carrots, and zucchini in the olive oil for about 10 minutes. Combine the sautéed vegetables in a soup pot with the tomatoes, water, tomato juice, basil, oregano, remaining garlic powder, salt, and pepper.  Bring to a boil and add the pasta.  Simmer for 15 minutes, then add the kidney beans and browned tofu cubes. Serve when the beans and tofu are heated through.
If you want to thicken it a bit, Add tomato paste
Makes 11 1-cup servings

Classic Corn Chowder
3 cups corn kernels, divided
8 cups water
1/4 cup vegan margarine
2 Tbsp. minced shallots
2 tsp. minced garlic
1 yellow onion, diced
1 red & 1 green pepper, diced
2 julienne leeks
2 stalks celery, diced
1 cup vegan chicken bouillon
2 carrots, diced
1 potato, diced
1 Tbsp. vegan cream cheese
4 Tbsp. yellow corn meal
1 tsp. chopped fresh sage
1 tsp. chopped thyme
Salt and pepper, to taste
Place 1 cup each of the corn and water in a pot, bring to a boil, then reduce heat and simmer for 15 minutes.  Puree and press through a sieve, saving the corn “cream.”  Melt the margarine in a large pot. Add the shallots, garlic, onion, peppers, leeks, and celery and cook until soft.  Add 6 cups of the water, the bouillon, carrots, and potato. Bring to a boil, the lower the heat and simmer for 20 minutes.  Beat the vegan cream cheese, 1 cup of the water, the corn meal, and the corn “cream” until smooth. Add to the soup along with the remaining corn, herbs, salt and pepper.
Makes 6-8 servings

 

 

Sri Lankan Style Curried Mixed-Bean Soup
3 cups dried, mixed beans
8 cups water
1 medium onion, peeled diced
5 garlic cloves
2 carrots
1/2 tsp. fennel seed
2/3 cup shredded, unsweetened coconut
1 - 6oz. can tomato paste
1 tsp. cumin
2 tsp. ground coriander seed
1/2 tsp. fenugreek
1/2 tsp. ground mustard seed
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cardamom
1/2 tsp. cloves
1/2 tsp. cayenne pepper
Chopped parsley (optional), for garnish
 Thoroughly wash and clean the mixed beans and place them in a slow cooker, set on medium heat, with 6 cups of boiling water. Cook overnight or for about 8 hours.   Place the onion, garlic, carrots, fennel seed, coconut and 2 cups cold water in a blender and blend at high speed until smooth. Add the onion mixture to the slow cooker and set the heat to ‘high’.   Add the remaining ingredients and mix thoroughly. Cook for another 4 or more hours, stirring occasionally. Add extra water, if needed, to reach the desired consistency.  Garnish the soup with chopped parsley.

 

 

Lentil-Vegetable Soup
2 stalks celery
2 carrots
1 large onion
3 cloves garlic
1 Tbsp. olive oil
2 bay leaves
7 cups water
1 Tbsp. Italian herb mix
1 1/2-2 cups green lentils
3 red potatoes (optional)
1 bunch spinach
1 tsp. salt
3 Tbsp. apple cider
Chop the celery, carrots, onion, and garlic.  Heat the oil in a large soup pot and add the vegetables and bay leaves. Cook on medium heat until the vegetables are soft.  Add the water, herbs, and lentils. Cook over medium to high heat for 45 minutes, adding more water as needed (2 or more cups will evaporate during cooking).  Chop the potatoes into small cubes, if using. Add them to the soup and cook until soft, about 10 to 12 minutes. Add the spinach leaves and cook for about 2 more minutes, just long enough to wilt the leaves.  Remove from the heat.  Stir in the apple cider and leave covered until ready to serve.
Makes approximately 8 servings

 

 

 

 

Butternut Squash Soup
1 cup carrots, chopped
1 cup celery, chopped
6 sprigs fresh parsley
4 sprigs fresh thyme
1 Tbsp. whole peppercorns
1 bay leaf
1 cup white wine or apple cider
5 cups water
2 large onions, diced, with 1/4 cup reserved
3 cups butternut squash, peeled and diced
Salt and freshly ground red pepper, to taste
Pinch of nutmeg, to taste
2 Tbsp. white truffle oil, (optional)
1/4 cup Corn Nuts snack, plain flavor, coarsely crushed, for garnish
 Place the carrot, celery, parsley, thyme, peppercorns, bay leaf, white wine, water, and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.  Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.  Transfer the squash, onion, and one cup of the liquid (reserve the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season it with salt, pepper, and nutmeg. Add the truffle oil, if desired. Blend again until oil is incorporated.  Pour the purée back into the pot and add some of the reserved liquid, stirring to achieve desired consistency. Ladle the soup into bowls and sprinkle Corn Nuts over each.
Makes 4 servings

Jimmy’s Louisiana Gumbo
4 cups water
1 cup roux*
3 cups chopped onion
1 red & 1 green pepper, chopped
3 stalks celery, chopped
2 cloves fresh garlic
64 oz vegetable broth
Salt & red pepper, to taste
¼ cup Cajun seasoning, to taste
1 pkg. frozen chopped okra
1 lb. vegan chicken, chopped (optional)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped green onion tops
Cooked rice
     Bring the water to a boil in a large pot. Add the roux and boil for 30 minutes.  Add the onion, bell pepper, and celery. Cook until softened. Add the garlic, broth, salt, red pepper, and Cajun seasoning. Bring to a boil and cook for 5 minutes.  Lower the heat and simmer for 1 hour. Add the okra and cook for an additional hour. Add the vegan chicken and cook for 30 minutes.  Stir in the parsley and green onion tops 15 minutes before serving. Serve over the cooked rice.  Or mix in the rice and simmer a few minutes.
Makes 4 to 6 servings

*Note: For the roux, combine equal parts of flour and oil in a heavy pot over medium-high heat. Cook, stirring constantly, for 30 minutes, or until chocolate brown, being careful not to burn. (If it does burn, you’ll have to throw it out and start over.)

Beefless Stew
1 cup dry “beef” style textured vegetable protein chunks
1 cup boiling water
1 tsp. lemon juice
1 medium-sized onion, chopped
1 clove garlic, minced
1 Tbsp. olive oil   

2 Tbsp Vegan Beef Base
4 cups water
1 - 14oz. can diced tomatoes
1 Tbsp. Worcestershire sauce
2 small bay leaves
2 tsp. salt
1/2 tsp. pepper
1 vegetable bouillon cube
1 tsp. sugar
6 carrots, chopped
3 potatoes, cut into bite-sized pieces
1 - 10oz. pkg. frozen peas
2 Tbsp. cornstarch, dissolved in a small amount of water slurry
Reconstitute the beef-style chunks in the boiling water and lemon juice. Let stand for 5 to 10 minutes.   Brown the onion and garlic in the oil, add the chunks, and continue browning. Add the water, tomatoes, Worcestershire sauce, beef base, bay leaves, salt, pepper, bouillon cube, and sugar and simmer for 1 hour.   Add the carrots and potatoes. Cook another 30 minutes. Thicken with the slurry.  Add the peas right before serving
Makes 6 servings

 

 

Tortilla Soup
1 Tbsp. vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2 chipotle or fresh jalapeño peppers, seeded and chopped
1 pasilla or Anaheim pepper, seeded and chopped
1 - 28oz. can crushed tomatoes
4 cups vegan chicken broth
Vegetable oil for frying
12 white corn tortillas, cut into thin strips
2 tsp. salt, plus extra to sprinkle on the tortillas
Juice from one freshly squeezed lime
2 ripe avocados, cut into small chunks
4 Tbsp. nondairy sour cream
1 green onion, chopped
2 sprigs cilantro, chopped
     Heat the oil in a skillet over medium heat. Add the onion and garlic and sauté until golden. In a blender, purée the onion, garlic, peppers, and half the can of tomatoes. Transfer the purée, along with the remaining half can of crushed tomatoes and the broth, to a large pot. Bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 20 minutes.  Meanwhile, heat the oil for frying in a heavy pot over medium-high heat or in a deep-fryer. Add the tortilla strips and fry until golden brown. Transfer the strips to a paper-towel-lined plate and sprinkle with salt.  Just before serving, add 2 tsp. salt and the lime juice to the soup and stir. Divide the avocado chunks into four soup bowls, ladle the soup over them, and garnish each with 1 Tbsp. nondairy sour cream, fried tortilla strips, green onions, and cilantro. Serve immediately.
Makes 4 servings

 

 

Cajun Vegetable Gumbo
2 lbs. collard greens washed and stemmed
1/4 cup vegetable oil
1/4 cup flour
2 large onions, finely diced
1 green bell pepper, finely diced
4 stalks celery, finely diced
1 - 16oz. can tomatoes chopped
2 Tbsp hot sauce
3 bay leaves
1 tsp. file powder (optional)
Cayenne pepper, to taste
1/2 tsp. each thyme, oregano, and basil
1/4 cup fresh parsley, chopped
3 garlic cloves, minced
Salt and pepper, to taste
6 cups vegetable broth
1 - 10oz. package frozen okra
1 - 16oz. can kidney beans, drained and rinsed
2 cups cooked white rice
Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water. On a cutting board, coarsely chop the greens and set aside. In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown.  Remove the pan from the heat and set aside.  In the large soup pot, sauté the onions, bell pepper, celery, and tomatoes for about 5 minutes or until the vegetables are wilted.  Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes. Add the roux, vegetable broth, and the reserved greens-cooking water, stirring well to blend in the roux. Bring to a boil, and then reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.  Remove the bay leaves and serve warm.
Makes 4 to 6 servings