Here is one of my all-time favorites, my variation on a recipe by McDougall. You can alter the liquid as you like to make it anything from soup to stew to very thick.

Adapted by SusanV from a recipe at Vegancooking

Go ahead and use frozen spinach–it works very well here (just remember to defrost it ahead of time). Step 1 can be done up to several days ahead. Don’t substitute dried herbs for the fresh. It just won’t be the same. This soup freezes well, if stored in an airtight container.

A simple yet sensational soup that features red lentils, autumn vegetables, fresh spinach and a generous amount of garlic. For a lively variation, stir in a tiny dollop of chili paste or hot pepper sauce and/or sprinkle each portion with a handful of chopped fresh cilantro or flat-leaf parsley. Note: They say to puree the lentils, but I never do and think it works great! I like my soups chunky, but it is up to you!

I make miso soup all the time but usually not the same every time.

Easy Tomato Soup Recipe by: serene I tried a commercial, low-fat almond milk this week and didn’t really like it, so I was wanting to use it up. Tonight, I opened a can of Campbell’s tomato soup (I told you it was trashy — but the soup is vegan and fat free), added a can […]

Here is another option for Miso Soup–adapted from the American Vegetarian Cookbook

The recipe I use for my soup is JUST AS easy as the one you made but doesn’t use any commercial soup and uses less packaging and is thus cheaper and better for the environment 🙂 Try it and tell me if you like it, I adapted it from The Tightwad Gazette.

This delicious soup is a nutritional powerhouse! And, it’s so tasty that I have no trouble getting my 8-year-old to eat her vegetables when they’re prepared this way.

By Alex Bury, McDougall Program cooking instructor

Recipe by: The McDougall Newsletter September 2005 Vol. 4, No. 9

Heather and Mary attended an enlightening vegetarian cooking class given by John Ash recently. All of the recipes were easily adapted to the McDougall style of cooking. This was one of our favorites. It is delicious, easy to make, and was a big hit during the class.

Vegetable Soup Submitted by: Courtney (adapted from American Vegetarian Cookbook) 1 onion 2 green onions 2 celery stocks 2 carrots 1 zucchini 1 garlic clove, pressed 2 green chard leaves or kale 2 C broccoli florets 6 C water 2 Vegetable bouillon cubes or 2 tablespoons powdered veggie broth 1/2 C minced fresh parsley Cut […]

I combined recipes from two classic vegetarian cookbooks, Laurel’s Kitchen and American Wholefoods Cuisine, to come up with this essential cold-weather soup. It can be made very quickly if you use a food processor to chop the vegetables (excluding potato) and cook it in a pressure cooker.

This soup is cooked in two stages so the split peas develop a creamy consistency but the sweet potatoes and shallots retain their texture. If you don’t have shallots, red onions work fine.

Here is a recipe I made up all by myself last night. It came out really well, which surprised me since I’ve never come up with a recipe completely from scratch before. I even took a picture and put it in the files section.