Rosemary White Bean Soup

Source: Adapted from the Food Network Barefoot Contessa ( Servings: 6 Ingredients 1 pound dried white cannellini beans 4 cups sliced yellow onions (3 onions) 1/4 cup good olive oil (or substitute another oil for strict fast days) 2 garlic cloves, minced … Read More

Lentil Barley Soup

Source: Barbara Linnehan, Holy Apostles Mission, Mechanicsburg PA Servings: A little over 2 qts Use an 8-quart pot. This soup freezes well. Original recipe from Kay Shumaik, Poway, CA. Ingredients 1 lb. lentils 2 large carrots, diced 2 ribs celery, diced 2 … Read More

Lentil Soup

Source: Barb Williams Servings: 8 Taken from Jane Brody’s Good Food Book which has many great recipes and food information! Ingredients 2 T.olive or vegetable oil 2 large or 3 medium onions 3 carrots, coarsely grated 3/4 t. marjoram, crumbled 3/4 t. … Read More

Gazpacho for One

Source: Cooking for One Servings: 1 As a single girl, I sometime want something easy and in a portion that I don’t have to eat the same leftovers each week. Hopefully this will help some other people who have to … Read More

Creamy Miso Soup

Source: Servings: 2 Used with permission from  Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook – Please visit her websites at and  Vegan / Vegetarian (optional), Dairy-Free, Soy-Free (use a chickpea miso), Gluten-Free, Peanut-Free Ingredients 1 Teaspoon Grapeseed or … Read More

Cream of Asparagus Soup

Source: Laura Ritchey Servings: 6 This recipe is from Tal Ronnen’s ‘The Conscious Cook’ – a book I highly recommend for vegan cooking! Ingredients Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces 2 … Read More

Chunky Vegetable Soup

Source: Vegetarian Times, October 2004 Servings: 4 This stew may be served on basmati rice or scooped into hollowed-out sourdough bread or a cooked pumpkin. Note: This is one of my favorite magazines for Lent – check it out!  Vegetarian Times (1-year) Ingredients … Read More

Black Bean Chili Soup

Source: Barbara Linnehan, Holy Apostles Mission, Mechanicsburg PA Servings: 8 Freezes well. Ingredients 12 oz. uncooked black beans (rinsed) water 2 Tbsp. plus 2 tsp. olive oil (can substitute tomato juice) 2 cups chopped oinoins 2 Tbsp. chopped seeded green chili pepper … Read More

Baba’s Bean Soup

Source: Ruth Baum, St Ignatius Orthodox Church, Madison, WI Servings: 10 Wonderful, vegan, low fat recipe from a beloved grandmother in our church.  Prep and cooking times listed are approximate.  150 Minutes to Prepare and Cook  Makes about 5 quarts or 10 … Read More

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