Fav Homemade Veg Soups?

[SlipperyShade]

I like soup, and I like making soup. I especially like it if I can make it in a crockpot, but either way I would like to have anybody's rockin' soup recipes. I am not a fan of meat in soups (a little bacon maybe, if it's potato soup or something) so veggie recipes is what I'm after. Also, feel free to share your recipes for the greater good but I am also not a fan of large quantities of onion. It's not that I don't like it, I just don't like tasting it all day.

Pleeeease share?
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[givemeclever]

Cheddar Corn Chowder!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21777,00.html?rsrc=search


Omg, so good, I have her books and I made it from the book once but I figured linking it would be easier. :) And it's got bacon which you can opt out and chicken stock can be switched for veg.
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how could it hurt you, if it looks so good?

[mynamesnotlinda]

The Vegetarian Chili recipe in Moby's Teany is TO DIE FOR. I'm not home right now, but I"ll post the recipe for that and a few others when I get back.

ETA:: Are you looking for summer or winter soups or just whatever is yummy?
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I'm not revealing any tricks of the trade becauase there ain't no magic in the breakdown baby

[shortskirt]

I got a soup cookbook for Christmas last year, and now I make it at least once, if not 3 times a week! I find it the easiest way to use up vegetables, which tend to stay in our fridge longer that I would like for eating them fresh. I only make blender soups, which means I cook everything in the broth, then puree all the vegetables in the food processor, then mix them back together with the broth. I like that consistency better than actual chunks of vegetables, but you might like to keep the pieces whole.
Oh, and I put onions in all of them, but I don't find the taste very distinct, maybe because they're blended up. You could probably leave them out.

I really find that my "clean out the fridge" soups always turn out great. Everything from potatoes, carrots, mushrooms, broccoli, cauliflower, spinach, corn, and any kind of canned beans have made it into my soups in some combination, and they always taste good!

Here are some recent soups that were big hits at my house:

Lentil Curry Soup
Soften:
onion, finely chopped
celery, finely chopped

Add:
1 can lentils
2 cups broth (I use vegetable)
3 tsp curry powder (or to taste)

Bring to boil, lower heat, cover and simmer about 15 mins. Remove everything from broth and puree in food processor. Add everything back to broth, add salt and pepper and stir.


Black Bean Tomato Soup
Soften:
onion, finely chopped
celery, finely chopped
mushrooms, finely chopped

Add:
1 can black beans
2 cups broth (I use vegetable)
1 little can tomato paste

Bring to boil, lower heat, cover and simmer about 15 mins. Remove everything from broth and puree in food processor. Add everything back to broth, add salt and pepper and stir.


Sweet Potato Soup
Soften:
green onion, finely chopped
celery, finely chopped

Add:
2 large sweet potatoes, peeled and chopped
4 cups broth (I use vegetable)

Bring to boil, lower heat, cover and simmer until sweet potatoes are soft. Remove everything from broth and puree in food processor. Add everything back to broth, add salt and pepper and stir.

[Girlonabridge]

I don't know if you're okay with chicken stock, but I make Nigella's Happiness Soup all the time. It's delish and I even kind of like the hokey name (she says it's because the color makes her smile).

Chop a couple cloves of garlic. Saute them.

Slice three or four yellow summer squashes. Saute them with the garlic.

Add 4 c. of chicken broth, 1 tsp. tumeric. Bring to boil.

Add 1/2 c. rice. Cook until soft.

[SlipperyShade]

[mynamesnotlinda]

OK here's what I got...
Also, things in parenthesis are my modifications.

Teany's Top-Secret Chili Recipe
(From Moby and Kelly Tisdale)

This recipe is really to die for. It's a bit ingredient heavy, but it makes a lot, freezes well, and is vegan friendly.

3/4 C olive oil
2 C diced onions
1/4 C chopped garlic
8 oz. seitan, sliced (I tend to use a pack of Tempeh in this recipe)
3/4 C red peppers, chopped
3/4 C green peppers, chopped
1 Tbs ground cumin
1/8 C chili pepper
1/2 Tbs crushed red chili peppers
1 Tbs chili powder
1/8 C cocoa powder
1/2 shot espresso or 1/4 C strong coffee
4 C crushed tomatoes w/ liquid
1/2 C chopped cashews
2 C kidney beans
2 C white beans
1 C corn (fresh, frozen, or canned)
salt and pepper to taste


In a large stockpot, heat olive oil. When the oil is hot, add the onions and cook until they are translucent. Add the garlic and saute for 1 minute. Add the seitan (tempeh) and saute for 2 minutes, then add the red and green peppers. Cook for 2 minutes, and then add cumin, chili pepper, crushed red chili peppers, chili powder, cocoa powder, and espresso or coffee. Allow the spices to cook for 5 minutes, stirring constantly, and then add the crushed tomatoes and cashews. Once the mix is simmering, add the kidney beans, white beans, corn, salt, and pepper. Let the chili simmer on med-low heat until some of the liquid has evaporated and the chili is nice and thick (about an hour).


Chilled Strawberry Soup

I think this is from the Simply in Season cookbook. Good cold summer soup for your farmers market strawberry surplus. You can also use frozen strawberries in this.

1 C apple juice
3/4 C water
2/3 C sugar (2/3 C honey)
1/2 tsp ground cinnamon
1/8 tsp ground cloves

Combine in saucepan and bring to boil over medium heat. Remove from heat; cool.

3 C strawberries
1/4 C water

Puree until smooth in blender. Pour into a large bowl.

2 C Plain Yogurt (1 C vanilla, 1 C plain)
1 tsp vanilla
2 drops red food coloring (optional)

Add to pureed strawberries with apple juice mixture. Cover and refrigerate until well chilled. Garnish with additional strawberry halves (optional).

and one more for good measure (I like soup a lot)...

Curried Zucchini Soup

I don't remember where this recipe came from. I kind of think I got it from allrecipes.com. Another good cool/warm summer soup.

2 Tbs olive oil
1 onion
1 1/2 Tbs curry powder
sea salt
1 Large zucchini, diced
1 qt. veggie stock

Heat oil in large pot. Stir in onion. Season w/ curry and salt. Cook until tender. Pour in stock. Bring to boil. Cover. Reduce heat. Simmer 20 minutes. Remove from heat. Hand Blend. (For thickness you can add whipping cream).


I have plenty more if you need them. I'm kind of a soup nazi.




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I'm not revealing any tricks of the trade becauase there ain't no magic in the breakdown baby

[arabella]

my fave is carrot-orange-ginger. it's healthy, it's cheap, it's delicious.

*all* my recipes are "to taste" so you have to kind of wing it with the amounts

what you need:
carrots
an orange or two. or some orange juice concentrate
fresh ginger
onion/garlic
oil
spices

sautee some garlic and onion if you have it in a big deep saucepan
add some fresh ginger. as much as you want. you can add more later too
while that's sauteeing, wash 2 small potatoes and cut them up
and wash a lot of carrots and cut them up too (like a bunch and a half? I don't know)
add a ton of water to the saucepan and throw in the potatoes and
add in whatever spices you have handy (I do cardamom, cinnamon, a bit of curry, a bit of something spicy, cumin, whatever I grab out of the cabinet)
let that boil for a while. meantime you can peel the orange and cut it

after they are boiled and super soft, taste it. if it needs something, add it.
now throw the orange pieces in, and blend (either transfer to blender, or use a stick immersion blender. but I never actually blended the orange using the stick immersion blender, so you might want to test that first)

after it's blended, it's ready to eat! yum!

[mynamesnotlinda]

Arabella that soups sounds so aromatic!
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I'm not revealing any tricks of the trade becauase there ain't no magic in the breakdown baby

[Ms. Nutkin]

I love-love-love potato/asparagus soup from vegan w/ vengeance. I ended up cooking it to impress somebody once, it’s just such a great spring/winter soup.
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[Scooter]

I just made my first batch of minestrone soup in the crockpot. Super easy and vegan, which is good because ol' Scooter stuffed her face at the Vegas buffets and bought buckets of beers to loll about poolside.

All I did was chop up 3 small potatoes, 2 carrots, 2 cloves of garlic, 1 large onion and placed veggies at the bottom of the crock pot.
Then I added 1 can of red kidney beans, 1 can of white kidney beans, 1 x 14 oz can tomato sauce, 1 bay leaf, some dried oregano and Italian seasoning. Then dumped in a can of water and a veggie bouillon cube.

I put the crockpot on low for 8 hours. This is when you would add pasta and turn it up to high for 15-20 minutes or until pasta is done. I realized at the last minute this morning I was all out of macaroni, so I really couldn't test this part. Salt and pepper to taste, sprinkle with nutritional yeast.
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[WorkAndPlay]

I posted my pasta e ceci recipe a while ago, and it;s one of my favorite soups. It's very thick and hearty, and it's easy to make variations according to taste.

It goes well with a fresh tomato salad on the side.
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The plural of anecdote is not data.

Check out what I'm cooking at Chomp!

[puck]

oooh, soup. i should put some more up once i get to san diego.

my favorite soup is the cauliflower cheese soup from the enchanted broccoli forest. i usually add a bunch more vegetables than it calls for, and make huge bunches at once. perhaps this is why i have two soup pots (also so i can cook vegan and dairy at once). it's delicious!
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