Category Archives: Soups

Bubby’s Vegetarian Matzo Ball Soup

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The Jewish holidays are around the corner and what would they be without a comforting bowl of Matzo Ball Soup! While many think it has to be chicken broth, this easy recipe will not only warm you up on those cold nights, but make you smile from ear to ear. The best part, (if this soup isn’t gone the first night), is it only gets better with time, so make a large batch and eat it all week!

Vegetarian Matzo Ball SoupIngredients:
1 onion
1/2 bag baby carrots
3 celery stalks
1 turnip
1/2 batch parsley (at least 5 sprigs)
1/2 batch dill (at least 6 sprigs)
1 cheese cloth
2 eggs
1/3 cup oil (i like right blend)
1/2 tsp pepper
1/2 tsp baking powder
1/2 tsp cumin
1 package Streit’s matzo ball & soup mix
1 package Goodman’s matzo ball & soup mix
1/2 12oz package Manischewitz Fine Egg Noodles

Prep Time: 20 Mins | Cook Time: 2 Hrs | Total Time: 2 Hrs 20 Mins

Soup:
Place parsley and fill in cheese cloth. Tie to close and then place in large soup pot.

Cheesecloth bag

Cut celery stalks into thirds and place in pot. Throw in as many baby carrots as you like (for me the more the merrier), and add the white carrots. Peel onion and turnip, and make small slits in top and bottom for some added flavor. Add to pot.

Place veggies in pot and fill with water

Fill water to top of soup pot and add the streits and goodmans soup mix packets. These packets are vegetarian, no chicken/meat ingredients. Cook until boils, then lower flame and cook 2 hours. Add pepper to taste. You can serve that night, or even better the next day! Place entire pot in fridge.

Add packets and cook 2 hours

Matzo balls:
Break two eggs in a bowl and add 1/3 cup cooking oil to the eggs. Mix oil and eggs with a fork. Do not whip. Add 1 package Matzo Ball Mix (or 1 cup matzo meal) to the eggs and oil. Mix well. Add cumin (this is the secret ingredient, sure to make your matzo balls light, fluffy, and flavorful!).

Matzo Ball Mix

Let stand for 30 minutes. The longer you let the matzo balls sit, the fluffier they will get. (I like to make this first thing when I get home and then leave in the frige covered with saran wrap for 1-3 hours, and then make last.)

cover and place in fridge

Heat up another soup pot with boiling water. With wet hands (if not it will stick to you), form small balls about the size of walnuts.

Matzo Balls

Add matzo balls to boiling water. On a low flame, cook for 20 minutes with cover on pot.

Matzo Balls in Water

Remove from water. I keep the matzo balls in a separate pot or Tupperware, which keeps them from breaking up after a few days.

Noodles:
My favorite part of the soup is the noodles! And it’s the simplest part too. Bring a small pot of water to boil. Put in the Manischewitz Fine Egg Noodles for about 5mins and drain.

Egg Noodles

I keep these in a separate pot or Tupperware as well, and add to soup when serving, as some people love lots of noodles, some want just a hint. (we know where I stand on this)

Matzo Balls and Noodles in Separate Pot

Enjoy!!!

Vegetarian Matzo Ball Soup

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Vegan Black Bean Soup

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I had black beans left over from my black bean burger recipe, and was looking for a light but filling soup to make during these hot almost summer days. I know many say hot soup in the summer, how can you eat that?! But I actually find it cools me off. So I was looking for a recipe for black bean soup and with some common ingredients I already had, I made a tasty, filling soup!

Ingredients:
Vegan Black Bean Soup- 2 cups cooked dried black beans or 2 14oz canned black beans (note 1 cup dry beans is 3 cups cooked beans)
- 2 small yellow onions or 1 large, diced
- 2 cloves garlic
- 2 1/2 cups vegetable broth
- 2 tbsp ground cumin
- 1 tbsp chili powder (optional)
- extra virgin olive oil
- 1-1.5 cups frozen or canned corn

*Note: You must soak the beans for 8 hours prior to this recipe. I put the beans in a Tupperware with water covered while at work or overnight.

Makes: 4 servings

Prep Time:
5 Mins		 Cook Time:
3 1/2 Hrs		 Total Time:
3 Hrs 35 Mins

Directions:
Heat up a stock pot with olive oil. Dice the onions and saute until browned. Add the garlic and cumin. (I use Dorot frozen garlic cubes) Cook for another minute. Then add the beans.

Bean Mixture

Then add the vegetable stock. Cook until stock boils, then reduce heat and cook for 3 hours on low heat. (If you are using canned beans you can cook it for 20mins instead of 3hrs.) After 3hrs taste and add chili powder if you wish. This recipe is just as good without it. I like the extra spice.

Beans after 3 hours

Shut the flame. Then use your handheld blender and blend the beans about 1/2 way through. You want to blend it so you have about half mashed beans and half whole beans. This adds thickness to the soup but still texture.

In a separate pot heat up the corn. Once serving place the beans in bowl and then garnish with a heavy portion of the corn.

Vegan Black Bean Soup

Tips:

  • Place rice or quinoa on the bottom of the bowl before pouring the soup over it

Vegetarian Tortilla Soup

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I’m always jealous of those hearty, flavorful soups that I see people ordering at Mexican restaurants but I can never order them cuz I know the broth is either chicken or beef stock, and there is most likely pork in it as well. A year ago my aunt served Tortilla Soup and I was shocked at how much I loved it! It was spicy, salty, sweet all at the same time and had the perfect texture by adding vegetarian crumbled fake-meat. She based her recipe off the MorningStar Farms recipe.

Ingredients:
Tortilla Soup6 corn tortillas, halved & cut into 1/2″ strips
1 chopped onion
2 cloves garlic, minced
2 tsp veggie oil
1 tbsp chili powder
1 tsp cumin
7 cups vegetable broth
1-2 tomatoes, diced
1-2 green chile peppers, chopped (remove seeds)
1 cup frozen whole kernel corn
1 bag Vegetarian Crumbles [MorningStar Farms (vegetarian) or Boca (vegan)]
1 avocado, chopped

*Serving Size: 4

Prep Time:
20 Mins		 Cook Time:
40 Mins		 Total Time:
60 Mins

Directions:
Place tortilla strips on baking sheet and lightly coat strips with nonstick cooking spray. Bake at 400 for 10-15 mins, toss them every 5 minutes. Set aside.

In soup/stock pot cook onion and garlic in oil until slightly browned (about 5mins). Stir in chili powder and cumin, and cook for 2mins. Then add the vegetable stock, tomatoes, chile peppers, and corn. Bring it to boil and then let simmer for 15mins.

Step 1

Add the Veggie Crumbles and return the pot to boiling. Then it is ready to serve! When you serve it ladle the soup into bowls and then garnish with tortilla strips and avocado.

Final Result

Tips

  • If you eat dairy this is great with a dollop of sour cream or cheese

    Vegetable Stock

    Vegetable Stock

  • Vegetable Stock – You can buy the already made stock or make your own. I made my own with a pot of water, an onion, carrots, parsley & dill (place parsley & dill in cheesecloth), and garlic. Other great items to add to stock are celery, parsnips, and turnips.
  • This soup does not need the tortillas. I actually prefer it without them.

Vegan Cream of Broccoli Soup in 30 minutes

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This soup is my new “non-guilty” pleasure! Make this for a dinner party, and I guarantee people will be shocked its dairy and gluten free!

Broccoli promotes muscle growth and bone health, eases the common cold, helps in repairing skin damage, contains an anti-cancer compound sulforaphane, and also slows down the thickening of arteries thereby helping to prevent heart disease.

Ingredients:

  • broccoli cheese soup5 cups Broccoli Florets (or 1 12oz package)
  • 1 onion, diced
  • 2 tbsp extra virgin olive oil
  • 4 cups unsweetened original Almond Milk
  • 2 cups No Chicken Broth (I use Organic Imagine)
  • 1 bag vegan (rice) cheddar cheese
  • 1 tsp crushed red pepper flakes
  • 4-6 tbsp cornstarch
  • 1 clove garlic, chopped

Makes: 7 cups

Prep Time:
5 Mins		 Cook Time:
30 Mins		 Total Time:
1 Hr 10 Mins

Directions:
Heat the oil in your stockpot over medium-low heat and add the onions until lightly browned. (stir constantly) 6mins. Then add the broccoli and garlic until the broccoli. 5mins.

Add in the broth and heat to boil. Once boiled, reduce to simmer. Cook until the broccoli is fully tender. Add the 1 cup almond milk, stir and remove from heat immediately. Let it cool for a 2-3 minutes. Then use your handheld immersion blender and blend until smooth. (you can also transfer to a regular blender, but the handheld makes this 1 pot meal so easy.)

Once smooth, return to medium heat and stir in the 3 remaining cups of almond milk. Then season using crushed pepper, and salt & pepper to taste. The no chicken broth has salt in it, so beware of over-salting.

While the soup is cooking dilute the cornstarch in water, this will prevent it from clumping in the soup. Using 1/2 a cup water should do the trick.

Once the soup is simmering, add the cornstarch and stir in the cheese until fully melted.

It is ready to eat! This soup is good in the fridge for up to a week.

Tips:

  • Like is spicy, add hot sauce
  • You can make the same soup with Spinach, Kale, or Corn

Vegan Split Pea Soup in 1hr

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Split pea soup is the perfect thing to warm you up on a cold day, or add a couple of mint leaves and eat it cold for a refreshing summer treat. This is also a great thing to serve at your St. Patrick’s Day Parties! Peas are high in fiber, protein, vitamins, minerals, and lutein. (Lutein is known to help support healthy eyesight.) This recipe is both vegan and gluten free.

Vegan Split Pea SoupIngredients:
1 tbsp vegetable or right blend oil
1 onion diced
5 cloves garlic, minced
1 tsp oregano
1 tsp sea salt (season to taste)
1/2 tsp pepper (season to taste)
1 tsp crushed red pepper flakes
6 cups non-chicken broth (I use Organic Imagine Natual)
4 cups water
3 cups split peas (green or yellow)
2 carrots, diced
1 celery stalk, diced

Makes: 8 cups

Prep Time:
10 Mins		 Cook Time:
1 Hr		 Total Time:
1 Hr 10 Mins

Directions:
Heat the oil in your soup pot over medium heat. Add onion and stir for 5mins. Add the garlic, oregano, salt, and pepper, and cook for another 1-2mins.

Raise the heat to high and Stir in the stock and water, and add the split peas. Heat till boil and then reduce to simmer. Cook for 40mins.

Then add the carrots, celery, and crushed red pepper flakes. Cook for 20mins.

Tips:

  • The longer you cook the thicker it will get
  • Can add more stock to thin out or if you prefer a smooth version puree in your food processor
  • Mix it up: Add 7 strips veggie bacon (diced) or for you meat lovers add the real thing.
  • Summer Treat: Add 4-5 mint or basil leaves and puree. Then serve chilled.