TOMATO SOUPY SAUCE Halfway between a soup and a sauce with multiple uses. It’s one of those rare sauces that totally consumes your attention while consuming it. No matter if used for dipping, for saucing potatoes, pasta or rice or as a soup, it’s not easily forgotten! Makes about 17 cups Saute the ramps: (optional) 1ContinueContinue reading “Tomato Soupy Sauce”
Category Archives: VEGGIE
SHARON’S DIRT BROTH
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 This is a lengthy process, so don’t engageContinueContinue reading “SHARON’S DIRT BROTH”
GLUTEN-FREE VEGGIE NOODLE SOUP
GLUTEN-FREE VEGGIE NOODLE SOUP My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift! Makes 20 cups 16 c. water 1 c. dried blackeye peas, washed and drained 1 lb. carrots, peeled and cut into 1/2 inch cubes 2 c. diced white onion, 1/2 inch squares 1/4 c. Minor’s Mushroom Base (mushroom bouillon)ContinueContinue reading “GLUTEN-FREE VEGGIE NOODLE SOUP”
MY IMMUNE BOOSTER SOUP
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 theContinueContinue reading “MY IMMUNE BOOSTER SOUP”
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 CARAMELIZED ONIONS: 3 lg. sweet onions – cut off ends, cut in half from end to end, peel bith halves, then cutContinueContinue reading “ONION MUSHROOM WINE SOUP”
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 17 c. water 2 lbs. fresh spinach 1 T. garlic powder 1 T. ground coriander 1 T. onionContinueContinue reading “POPEYE SOUP”
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 1 bunch celery – cut off end and tops, wash well to remove all dirt, then cut stalksContinueContinue reading “SAFFRON CELERY SOUP”
WILD 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! MakesContinueContinue reading “WILD NOODLE SOUP”
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 Prepare grain: 3 c. water 1 c. Kamut grain Combine water and grain in saucepan. Bring to boil,ContinueContinue reading “A SOUP FOR THE PHARAOHS”
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 1/4 c. extra virgin olive oil 2 med. size fresh green peppers, cored and cutContinueContinue reading “VEGGIE HAMBURG SOUP”
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 6 lb. 6 oz. can GFS Stewed Tomatoes including liquid; remove 3-4 c. solids plus liquid from can, and blend in blender till pureedContinueContinue reading “TOMATO CARROT HERB SOUP for restaurants”
THREE GREEN STEW
THREE GREEN STEW KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork! Makes 17 cups 6 c. water 16 oz. bag fresh-cut kale (remove all coarse stems from greens, even when greens are pre-cut) 16 oz. bag fresh-cut turnip greensContinueContinue reading “THREE GREEN STEW”
TOMATO, VEGGIE, HERB AND SPICE SOUP
TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious! Grape leaves, a surprising addition. A soup designed for restaurants! Makes 32 cups 106 oz. can whole Italian peeled tomatoes in tomato puree with basil leaf; yes, you read it correctly, it’s 106 oz. (I used San Marzano brand); cut tomatoesContinueContinue reading “TOMATO, VEGGIE, HERB AND SPICE SOUP”
RUSSIAN WEDDING SOUP
RUSSIAN WEDDING SOUP The next time the President of Russia and his wife visit the USA, the White House needs to serve them this special soup. The W.H. Chefs need to follow the directions precisely. The soup, not the meat, will be the star of this banquet! Steve made the first half then I madeContinueContinue reading “RUSSIAN WEDDING SOUP”
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CARROT AND ROASTED PEPPER BISQUE
CARROT AND ROASTED PEPPER BISQUE with curry, coriander, tarragon and fresh garlic. Simple, elegant, quick! Makes 6-1/2 cups 3, 15 oz. cans sliced carrots including liquid 12 oz. jar sweet red roasted peppers ¼ c. margarine 1 t. dried tarragon 1 t. mild curry powder 1 t. ground coriander 1 t. raw sugar 1/3 c.ContinueContinue reading “CARROT AND ROASTED PEPPER BISQUE”
CREAMED VEGETABLE SOUP WITH RICE BALLS
CREAMED VEGETABLE SOUP WITH RICE BALLS Asparagus, pea and carrot puree with curry and tarragon. Served over smoke flavored curried rice and bean balls. Serves 6 Rice: 2-1/2 c. water 1/2 t. salt 2 c. long grain white rice Soup: 15 oz. can cut asparagus with liquid (or spears, it doesn’t matter) 15 oz. canContinueContinue reading “CREAMED VEGETABLE SOUP WITH RICE BALLS”
LEFTOVER VEGETABLE SOUP
LEFTOVER VEGETABLE SOUP or clean out the refrigerator soup. A potent tonic for whatever ails you. Makes 22 cups leftover fresh broccoli stalks, diced, about 2 c. 1 med. onion, peeled and diced 5 carrots, peeled and diced 3 potatoes, peeled and diced leftover celery with leaves, diced, about 2 c. 15 oz. can kidney beansContinueContinue reading “LEFTOVER VEGETABLE SOUP”
CHINA SPINACH NOODLE
CHINA SPINACH NOODLE A main dish noodle soup, spiced with sage, curry and garlic. Serves 4 2 T. olive oil 1 sm. onion, peeled, cut in half lengthwise, then crosswise into thin half rings 8 oz. fresh mushrooms, sliced, medium thickness salt 1/4 c. diced sweet red roasted peppers 2 sm. vegetable bouillon cubes 10ContinueContinue reading “CHINA SPINACH NOODLE”
CHEF DAVIES-TIGHT™ 