Okay… I haven’t made it… but it looks fantastic. The only Tortilla soup I’ve made since going vegetarian in 2008 is with my VitaMix … toss some veggies in and get amazingly healthy soup in five minutes. Not bad.

But THIS recipe… has some serious heart and soul. I know I’M going to make it soon – you should, too!

TORTILLA SOUP

And while you’re there… check out their awesome blog at VEGSLC

From the Vitamix site… mmmmm.

Yield: 3 1/2 cups (840 ml)
Speed: Variable to High
Time: 10 minutes

Ingredients
2 tablespoons (20 g) chopped onion
1 teaspoon olive oil
1/2 pound (277 g) fresh spinach, washed
2 cups (480 ml) low sodium vegetable broth
1 1/2 teaspoons cornstarch
3 ounces (85 g) tofu

Directions
1. In a large fry pan, saute onion in olive oil over medium heat until translucent, about 4 minutes.
2. Add spinach and cover. Stir periodically to make sure spinach wilts evenly. Cook for about 5 minutes or until all spinach is wilted slightly.
3. Place all ingredients into the Vita-Mix container in the order listed secure lid.
4. Select Variable 1.
5. Turn machine on and quickly increase speed to Variable 10, then to High.
6. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.

Health Classification: Low Cholesterol, Heart Healthy, Vegetarian, Vegan

Meal Type: Soups

Variation from How To Cook Everything Vegetarian (on our book list = one you should own!)
Vegetable Soup

Servings/Yield

6 servings
THE BEST Vegetable Soup I’VE ever made… nomnomnom

½ cup extra virgin olive oil
1 onion medium , chopped
2 carrots, diced
2 celery stalk , diced
1 ½ to 2 cups potatoes, skin on, diced
Salt
Freshly Ground Black Pepper
8 cups vegetable stock
1 cup tomato , cored, peeled, seeded, and chopped (can ok – include juice)
2 cups mustard greens, or kale
½ cup parsley, leaves
Method

1. Put three tablespoons of the olive oil in a large, deep saucepan or casserole (use a soup pot) over medium heat. When hot, add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes.

2. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and the tomato; bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft and the tomatoes broken up, about 15 minutes. (You may prepare the soup in advance up to this point. COver, refrigerate for up to 2 days, and reheat before proceeding).

PopVeg NOTE: If you’ve got kiddos who don’t love luscious tomatoes… take them out at this point, puree them in a blender or with a stick immersion blender in a separate bowl… and put ‘em right back in there. It works WONDERS… and they’ll love it.

3. Add the soft vegetables (GREENS) and the parsley and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining olive oil, and serve.

PopVeg Note: Add lots of fresh ground black pepper. Then add some more. Then add a bit of salt. And some more pepper.

Now… according to the recipe, it’s ready to serve… but if you can gently simmer if for more time (an hour? More and you might want to add some water)… it gets EVEN better.

AMAZING and wonderful, flavorful, HEALTHFUL, fabulous soup.

Enjoy!!

FROM: www.101cookbooks.com
Rustic Cabbage Soup

Servings/Yield
4 servings

Shana has made this several times – it’s a HUGE favorite. Our 13 year old isn’t the biggest fan, as it has a lot of cabbage… but otherwise, it’s amazing.

1 tablespoon extra virgin olive oil
1 big pinch salt
½ pound potatoes, skin on, cut 1/4 inch pieces
4 CLOVES garlic, chopped
½ yellow onion, large
5 cups vegetable stock
1 ½ cups white beans, precooked or canned (drained, rinsed)
½ Cabbage, medium
Extra virgin olive oil, more for drizzling
½ cup Vegan Parmasan Cheese, or regular if you’re not eating vegan
Method

Warm the olive oil in a large, thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes.

It’s ok to uncover to stir a couple of times.

Stir in the garlic and onion and cook for another minute or two.

Add the stock and the beans and bring the pot to a simmer.

Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning. Getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your tock is (varies widely between brands, home made, etc.)

Serve drizzled with a bit of olive oil and (OPTIONAL) generous dusting of “cheese” or cheese.

FROM:

101 Cookbooks
101cookbooks.com

Visit her site – amazing stuff… she’s fantastic!!!!

Vegan Chef Mayra
Tomato Chickpea Soup (vegan) Slow Cooker OR Stovetop

Servings/Yield

–
1 cup Dried Garbanzo Beans, (or 2 16 oz cans organic, rinsed and drained)
6 Plum Tomatoes, Diced
2-3 large Carrots, diced
2 stalks celery , diced
2 cloves garlic
2 tsp cumin
2 tsp spicy paprica
2 bay leaf
1 tablespoon raw cane or turbinado sugar
1 tablespoon tahini
1 tsp salt
1 Can Tomato paste (organic)
4 tablespoons olive oil
2 tablespoons dried basil (or 1/2 c chopped)
2 tablespoons Braggs Liquid Aminos
2 Tablespoons Fresh Parsley or Cilantro, minced
Method

from: mychefmayra.com

HOW TO COOK GARBANZO BEANS

1. Sort and clean the dried beans
2. Soak the beans in hot water for four hours, or overnight in cold water
3. Drain and rinse
4. Place in medium saucepan, cover with cold unsalted water
5. Bring to boil uncovered, boil for ten minutes, skim the foam
6. Stove Top: Cover and simmer for 2 hours
7. Pressure cooker: 9 minutes at high pressure
8. Slow cooker or crock pot (large size):
After boiling and skimming the beans, cook for 6 – 8 hours covered on low.

Soup Directions:

1. Dice tomatoes, carrots and celery
2. Add to beans and bean stock with bay leaves, basil, salt,
tomato paste,tahini, and sugar
3. If using organic canned beans, drain and rinse, then add 4 cups water
and 2 veggie cubes
4. Heat olive oil on medium low
5. Peel, core and mince the garlic cloves, and brown in the oil
6. Stir the cumin and paprika into the oil and heat for five minutes
7. Add 1/2 cup hot water to the spice mixture to make a smooth paste,
then transfer to the beans and veggies
8. Stovetop: Bring to boil, simmer covered for one hour
9. Crockpot: Turn heat to high, cook for 2 hours
10. Blend soup with a blender stick, or in batches in a blender
11. Add Braggs, fresh minced herb, more salt and pepper to taste

Serve with Rice or Barley! YUM !