Meatless Soup Recipes

VEGETARIAN TACO SOUP

Steps:

• Heat oil in a large saucepan or stock pot over medium heat. Add onion and saute until softened, stirring frequently for 3-4 minutes. Add garlic and stir frequently until fragrant, about 30-60 seconds. Do not let the garlic burn.
• Stir in cumin, ancho chili powder, paprika, cayenne, salt, pepper, tomatoes with their juices, beans, chiles, broth, and corn until combined.
• Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for 15 minutes, until liquid is reduced by a quarter. Remove from heat and stir in lime juice. Season with additional salt and pepper to taste.
• Serve with your favorite toppings.

VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP

Steps:

• Gather the ingredients.
• In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
• Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
• Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
• Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
• Be sure to remove both of the bay leaves before serving your soup.
• Taste, and then add in more spices or a bit of optional salt and pepper to taste.

UKRAINIAN MEATLESS BEET SOUP (BORSHCH)

Steps:

• Gather the ingredients.
• Cook 3 red beets in boiling water just until the skins slip off easily. Place in cold water and, when cool enough to handle, peel. Cut beets into thin strips and set aside.
• Meanwhile, in a heatproof bowl, pour enough boiling water to cover over 1/2 cup dried mushrooms and let soak for 1 hour. Carefully remove from soaking liquid so as not to disturb the grit at the bottom of the bowl, and chop. Strain soaking liquid and reserve.
• In a soup pot, sauté 1 large diced onion in 2 tablespoons oil until translucent. Add 2 cloves minced garlic and sauté 1 minute longer. Add 1 large peeled and diced carrot, 1 large peeled and diced potato (if using), 1/2 peeled and julienned parsley root , 1 diced celery rib, 3 black peppercorns, chopped drained mushrooms, strained mushroom soaking liquid, peeled beets and 8 cups water. Bring to a boil. Reduce heat and simmer until vegetables are al dente . Add 1/2 head shredded cabbage and cook until tender.
• Add 2 tablespoons beet kvas or white vinegar or lemon juice to give the soup its characteristic sour taste, 2 tablespoons tomato paste, 1 tablespoon chopped dill, 1/2 cup cooked white beans (if using), and salt and pepper to taste. Cook 5 minutes longer and serve hot with sour cream and dill garnish.
• Enjoy!