Fill up on the Green Stuff

If you're a fellow veggie lover then you can't get enough of the stuff. There are countless vegetarian soup recipes out there but few are jam-packed with as many vegetables as vegetarian vegetable soup. If you want to get way more than your fix of vegetables and have leftovers to spare, try this fabulous recipe:

• 1 large onion, chopped
• 6 stalks of celery, chopped
• 2 tablespoons olive oil
• 1 small head broccoli, cut into florets
• 1 small head cauliflower cut in florets
• 3 large potatoes, peeled and cubed
• 3 large carrots, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 turnip, diced
• ½ head cabbage, shredded
• 1 parsnip, diced
• 1 small sweet potato, diced
• 1 20 oz. can of diced tomatoes and juice
•  ½ cup frozen lima beans
• ½ cup frozen green beans
• ½ cup frozen corn
• ½ cup frozen peas
• 2 quarts water
• ½ teaspoons garlic flakes
• 1 teaspoon dried basil
• ¼ teaspoon dried thyme
• 1-teaspoon cumin powder
• 1-teaspoon chili powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon oregano
• 1-teaspoon parsley flakes
• 1-tablespoon honey
• 3 tablespoons soy sauce or tamari

In a large pot, sauté the onion and celery in olive oil until the onions are clear. Toss all of the vegetables in the water. Next, add seasonings and bring the entire mixture to a rolling boil. Then, reduce the heat and allow to simmer for about 2 hours (vegetables should be tender).

Miso Hungry!

The options are unlimited when it comes to vegetarian soup options. For something with a little more of an international flavor, try a Japanese classic like Miso soup. As light as this soup is, it will leave any belly feeling satisfied. To whip up your own, follow the recipe below:

• 1 package of firm tofu
• 8 shiitake mushrooms, dried
• 1 large carrot , peeled and thinly sliced at an angle
• 3 ½ cup of vegetable broth
• 1 head bok choy, thinly sliced
• ¼ teaspoon of white pepper
• 2 green onions sliced thinly crosswise
• 4 tablespoons of miso paste
• 1 teaspoon of roasted sesame oil
• 2 tablespoon of toasted sesame seeds

Begin by cutting the tofu into ½ inch-thick slices. Place the slices between napkins or paper towels and place between two heavy objects (like plates or pans). Allow the tofu to drain for about 30 minutes. Bring 2 cups of water to a simmer in a small saucepan and add the mushrooms. Allow to simmer for about 2 minutes before removing from the heat. Let the mushrooms soak for 15 minutes more. Next, bring the carrots and broth to a boil on high heat in a large pot.

Then, lower the heat to medium and cook for an additional 10 minutes. Take the mushrooms out of the water and strain the water into the carrots and broth mixture. Slice the mushrooms into thin pieces and add to the pot. Add the bok choy and pepper as well and cook for an additional 5 minutes. Cut the tofu up into tiny cubes. Take ½ cup of the broth and stir it in a separate bowl with the miso paste, until smooth. Put the new mixture back into the pot, throw in the tofu, and lower heat to medium-low. Cook for about 3 more minutes then serve with green onion, sesame oil, and sesame seeds as garnishes.

Flavorful Veggie Chili

Do you have a hankering for some delicious, south of the border chili sans meat? Try making some mouthwatering vegetarian chili with a simple mix. If the thought of chili that essentially only contains beans isn't doing it for you fill that pot with some other tasty goodies. Add the following to really pack in the flavor:

• 1 cup of cubed butternut squash
• 1 Vidalia onion, diced
• 1 bell pepper, diced
• ½ jalapeño chili, finely diced
• 1 can of red kidney beans, drained
• 1 can of black beans, drained
• 1 medium zucchini, cubed
• 1 cup sliced mushrooms
• 6 lime wedges

This chili will be so jam-packed with scrumptious vegetables that you won't notice that anything is missing. And, if you do want to add some meat, toss in some soy-based meat crumbles.

Split Pea Sans Meat

Split pea soup is a delicious, well-known soul food that is a favorite to many. The traditional version of the soup has a meat base and is infused with a ham bone. The soup itself, however, is so delicious that it can stand alone sans meat. Try this amazing version that's yummy enough to please any vegetarian (or non-vegetarian):

• 7 cups of water
• 1 pound of green split peas, rinsed
• 1 cup finely chopped onions
• 1 cup finely diced parsnips
• ½ cup diced carrots
• 1 teaspoon of dried celery flakes
• ½ teaspoon dried rosemary, crumbled
• 1 tablespoon extra virgin olive oil
• 2 slices rye bread, cubed
• 1 tablespoon caraway seeds, crushed
• ½ teaspoon dry mustard
• 1 cup of skim milk

In a 3-quart saucepan, combine water, peas, onions, parsnips, carrots, celery flakes and rosemary and bring the entire mixture to a rolling boil over high heat. Next, reduce the heat to low and simmer, stirring occasionally two hours (the mixture should be thick and the water should be completely absorbed). While the mixture is simmering, warm oil in a frying pan over medium heat and add the bread, caraway seeds and mustard. Sauté these items for 5 minutes (the croutons should be golden in color). Set aside. Add the milk to the split pea mixture and stir until blended. Simmer all ingredients 10 minutes, or until completely heated. Use croutons as a garnish when serving.

Some Fat is Good

Office Dash for Lunch

Give Vegetarian Soup Depth

Due to the absence of a strong meat base, many vegetarians worry that they won't be able to pack enough flavor into their vegetarian soup. The truth is, however, that it is easy to make flavorful meatless soups that everyone can enjoy. Some great tricks are to use seasoning packets or salad dressing mixes but there are some really great vegetarian soup mixes that you can pick up at your local grocery store. If you want to make your own soup base to add more depth and flavor, this is a wonderful basic stock that you can use instead of water in almost any vegetable soup to really give in a bold taste:

• 7 cups of water 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 large carrot, diced
• 2 large celery stalks, diced
• 1 medium potato, peeled and diced
• 1 cup of coarsely shredded cabbage
• Salt and pepper to taste
• 2 teaspoons Italian herb mix

Put all of the ingredients into a big soup pot and bring to a simmer. Then, simmer the concoction gently, covered, over low heat for about 45 minutes, or until the vegetables tender enough. Finally, strain the stock through 3 or 4 layers of cheesecloth.

Soup in a Rush

Are you in the mood for some tummy-warming vegetarian soup but don't have the time to make it from scratch? There are plenty of options available that won't take you hours to prepare. Almost any large grocery store should have a fair selection of prepackaged soup cups and mixes on the shelf. And, companies like Fantastic Foods (www.fantasticfoods.com) have many soup mix selections available to order online. Some of the flavors include:

• Garlic and herb soup
• Vegetable soup
• Onion soup
• Onion mushroom soup

Rest assured you can enjoy delicious vegetarian soup anytime you want without the wait.