Soup for the meatless soul.

Spinach Tomato Pasta Soup #1

Ingredients:
1 med. yellow onion
1 qt. of canned tomatoes
1 qt. of tomato juice v-8 is good because it has more flavor
spices-I like sage, basil, and oregano
1/2-1 pkg. of frozen spinach (amount depends on how you like spinach, start with less then add more if needed)
pasta- I use penne
you may also need to add more tomato juice depending on how much juice you want
Directions:

In a large pot, add sliced onion to a couple tsp. olive oil. Cook onions on low heat until translucent then add together tomatoes, tomato juice, and spices. Let these cook for awhile so the spices can cook. After the soup mixture has come to a boil you can add the pasta and allow to cook to desired consistency. Add spinach it's already cooked so you need to get it hot. Or i recommend that you can precook the pasta and add when you feel the soup has cooked long enough. I have made this soup several times and I do not use a recipe. If you find a better way, or mistakes, please let me know since I am doing this out of my head.
This a yummy one..you can add chunks of vegetables like carrtos or peppers..whatever you like use your imagination..

#2Roasted Vegetable Soup

Ingredients:

Choose 4 or 5 of the following vegetables to make 8 cups, chopped:
red onion
mushrooms
zucchini
celery
leek
green beans
cabbage
broccioli
cauliflower
garlic cloves
potato
tomato
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/4 cup
vegan red wine
6 cups vegetable broth
soy cream (opt)
Directions:
Choose 4-5 vegetables and chop about 8 cups worth into bite sized pieces.

In a glass ovenproof dish, place all vegetables and drizzle with the olive oil, salt & pepper.

Bake in a 450 oven for 50-55 minutes, stirring a few times

Remove pan and add white wine and enough hot vegetable broth to deglaze pan. (that means to get the good stuff that is stuck to the pan..the flavor)

Transfer to a saucepan and cover vegetables at least one inch with remaining hot broth. Bring to boil, then simmer 15 minutes. Add soy cream ( veg version of cream)if desired for a creamier texture. Salt and pepper to taste) this one is very simple

#3
Bean and Barley Soup

Ingredients:

water and or veg broth
onion, chopped, up to a cupful
15.5 oz. can of white beans
15.5 oz. can of roman beans
15.5 oz. can of chickpeas
15.5 oz. can of blackeyed peas
15.5 oz. can of lentils
1-2 cups of cooked barley, cooked according to package directions
extra-virgin olive oil
salt, or sea salt or Salt Sense
dried rosemary (sprinkle to taste)
fresh chopped or crushed garlic (to taste)
Directions:
Saute the onion, rosemary, and garlic in a fry pan, or in the bottom of your soup pot. Should have a nice aroma.

Rinse the canned beans, peas, lentils, to remove extra salt.

In a large pot or Dutch oven add equal quantities of the beans, peas, and lentils. Stir. Make sure you still have a few inches at the top -- extra beans can be reserved in the fridge, covered, for up to a week. Or make another batch right after!

Stir in the barley; stir in the onion mixture.Sprinkle generously with salt, but you may need to add more later during or after cooking. Stir in a little more oil if desired, for flavor and to prevent sticking.

Add water till an inch or two from the top. Mix thoroughly. Cover and cook over medium heat till heated thru, stirring occasionally. Lower flame to prevent boilover or burning on pot bottom if it seems imminent. Cooking for a few extra minutes (past the heated stage) on simmer will increase the flavor and the thickness, but cook it too much and the beans will fall apart. If soup seems too salty, add cut raw potato, and remove potato after cooking a few minutes. Potato should draw out salt.

Cool slightly and serve, add salt if needed. Goes well with crusty Italian bread, warmed or toasted. If the soup is extra-thick, you can spread it on the bread!

Extra soup can be frozen in individual servings and heated in the microwave. Do not add extra salt before freezing -- add more if needed when soup is reheated.

this one is also yummy!!!!!