Lentil Soup
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 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

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Gazpacho for One
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 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

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Creamy Miso Soup
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 Source: http://www.onefrugalfoodie.com/2009/02/12/creamy-potato-miso-soup/ Servings: 2 Used with permission from  Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook – Please visit her websites athttp://www.onefrugalfoodie.com/ and www.godairyfree.org  Vegan / Vegetarian (optional), Dairy-Free, Soy-Free (use a chickpea miso), Gluten-Free, Peanut-Free Ingredients 1 Teaspoon Grapeseed or … Read More

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Cream of Asparagus Soup
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 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

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Chunky Vegetable Soup
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 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

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Black Bean Chili Soup
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 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

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