SHARON’S DIRT BROTH

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SHARON’S DIRT BROTH

The animal-free chef’s answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I’ve ever had. Before – During – After.

Makes 35 cups

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QUINOA VEG CLAM & OYSTER CHOWDER

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QUINOA VEG CLAM & OYSTER CHOWDER

Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful!

Makes 9-1/4 cups

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GLUTEN-FREE VEGGIE NOODLE SOUP

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GLUTEN-FREE VEGGIE NOODLE SOUP

My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift!

Makes 20 cups Continue reading “GLUTEN-FREE VEGGIE NOODLE SOUP”

PINK LENTIL PUMPKIN SOUP

PINK LENTIL AND PUMPKIN SOUP 2

PINK LENTIL PUMPKIN SOUP

Creamed pink lentils and pumpkin simmered with celery, beets and cauliflower. Seasoned with rosemary, garlic and smoked paprika! This rustic soup melts in your mouth!

Makes 18 cups

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MY IMMUNE BOOSTER SOUP

BOOSTER SOUP PUREE 2

MY IMMUNE BOOSTER SOUP

This soup is a complete meal. You’ll walk away thinking you’ll order this soup again. Fresh melon topped with coconut cream with fresh lime would make a perfect dessert accompaniment. No starch, no salad, no veggie meat needed with this soup. Enjoy it as is. Thinking healthy means enjoying all the taste sensations!

Makes 8 cups

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CREAMY MARSALA CAN SOUP

MARSALA SPICE SOUP 1 - Edited

CREAMY MARSALA CAN SOUP

Yup, it’s all cans. So easy, creamy, spicy, sweet. A bunch of canned veggies blended till smooth, then simmered with tomato and carrot juices plus Marsala wine and almond milk. Lots of spice makes this soup extra nice!

Makes 11 cups

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ONION MUSHROOM WINE SOUP

ONION MUSHROOM WINE SOUP

Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings!

Makes 18 cups

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POPEYE SOUP

POPEYE SOUP

Popeye The Spinach Man never had it this good! Spinach, mushrooms, sweet onion, peppers and stewed tomatoes in a savory broth with Goldbaum’s Gluten Free All Natural Brown Rice Pasta Shells. WOW!

Makes 25 cups

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AFTER LENT SOUP OR GRAVY

AFTER LEANT SOUP 1

AFTER LENT SOUP OR GRAVY

A ‘back to the root’ soup or gravy for the masses! 

Makes 26 cups

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SAFFRON CELERY SOUP

SAFFRON CELERY SOUP

We use the whole bunch of celery in this soup along with red onion, Dei Fratelli Chopped Italian Tomatoes and pistachio nuts. Seasoned with saffron, caraway, coriander and star of anise!

Makes 9-3/4 cups

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HOT AND SOUR CAULIFLOWER SOUP

HOT AND SOUR CAULIFLOWER SOUP

A hot and sour cauliflower soup with spinach, baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I’ve ever tasted!

Makes 24 cups

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PINEAPPLE BEAN SALSA SOUP – or dip

PINEAPPLE SALSA

PINEAPPLE BEAN SALSA SOUP – or dip

This is my gazpacho – upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips!

Makes 9 cups

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WILD NOODLE SOUP

CAULIFLOWER NOODLE SOUP

WILD NOODLE SOUP

A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s the meat? In the blackeye peas and wild rice. Animal eaters won’t believe there’s no animal in this soup. Plant-eaters won’t believe there’s no fake meat in this soup!

Makes 30 cups

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A SOUP FOR THE PHARAOHS

A SOUP FOR THE PHARAOHS

Put a high price tag on this soup. Sell only by the cup. Rich. Wow. Whoa. From another planet. Ancient inspired by the grain. You won’t recognize it. Rare.

Makes 8-1/2 cups

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KAMUT TOMATO CORN STEW

KAMUT TOMATO CORN STEW

Kamut grain and sweet corn stewed in a thick tomato and white miso broth with garlic, smoked paprika, rosemary and coriander. Garnished with orange zest and served with a side of ciabatta bread spread with miso and extra virgin olive oil!

Makes 8-1/2 cups

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PINTO BEAN PEA SOUP

 

PINTO BEAN PEA SOUP

A rich, meaty, smoky, stick to your ribs pinto bean pea soup!

Makes 16 cups

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PINK LENTIL SEITAN SOUP

PINK LENTIL SEITAN SOUP

Pink lentils, mixed veggies and stewed tomatoes simmered with cubed Seitan in a smoked paprika, garlic and coriander broth!

Makes 14 cups

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VEGGIE HAMBURG SOUP

VEGGIE HAMBURG SOUP

Sauteed peppers, onion and Yves Veggie Ground combined with mushrooms, blackeye peas, green beans, corn and okra. Simmered in a red wine and coffee tomato herb broth. Thickened with pumpkin! Garnished with orange zest!

Makes 22 cups

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WILD PINTO BEAN SOUP with fried garlic tortillas

WILD PINTO BEAN SOUP with fried garlic tortillas

Pow! Wow! Flavors and textures galore! If you want to impress guests with a soup so wild that they won’t know if they’re eating meat or not, and won’t care, this is it!

Makes 20 cups

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EDAMAME SPLIT PEA SOUP

EDAMAME SPLIT PEA SOUP

Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free!

Makes 7 cups

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WAGON WHEEL CHILI

WAGON WHEEL CHILI

Yves Veggie Ground supplies the meatless meat. Cooked with fried peppers and onion, stewed tomatoes and pinto beans in a coriander-fennel tomato sauce. Hungarian paprika and red cayenne take the place of chili powder – with a great result! Serve alone or over wagon wheel pasta!

Makes 9-1/2 cups

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FRESH BASIL SPLIT PEA AND ORZO SOUP

FRESH BASIL SPLIT PEA AND ORZO SOUP

A creamy split pea soup with fresh basil, garlic and smoke. Topped with salty orzo pasta that tastes and textures like mozzarella cheese! 

Makes 5-1/2 cups

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TOMATO RICE STEW for restaurants

 TOMATO RICE STEW for restaurants

with cabbage, baby carrots, baked beans and roasted peppers.  Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy! Gluten-free and fat-free!!

Makes approx. 33 cups Continue reading “TOMATO RICE STEW for restaurants”

BAKED BEAN BEER SOUP for restaurants

BAKED BEAN BEER SOUP 

Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage.  Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend! 

Makes 19 cups Continue reading “BAKED BEAN BEER SOUP for restaurants”

TOMATO CARROT HERB SOUP for restaurants

TOMATO CARROT HERB SOUP for restaurants

Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic,  basil, coriander and mint. Served with a lemon slice float!

Makes 37 cups Continue reading “TOMATO CARROT HERB SOUP for restaurants”