cannelini soup

12 oz bottle pale ale
2 cans white beans
1 large onion chopped
4 med carrots chopped
4 cloves garlic chopped
juice 1/4 lime
1/4 bottle dry wine
dried chapotle peppers to taste
1/2 pasilla chopped
1 tofurkey italian sausage sliced
squirt tomato
salt pepper

brown onions and garlic, slight burned taste. add all ingredients except sausage. cook until carrots tender. mix. add sausage. eat.

tomato soup, take 2

4 medium tomatoes
large potato
2 celery stalks
pepper (skinny long green)
large yellow onion
1-2 tbs tomato paste
1-2 tbs mild curry
1 tbs paprika
2 veg broth cubes
thyme
marjoram
1/cup sherry
water
salt to taste

shitake baby bok choy adjuki bean stir fry

based on baby bok choy and chinese mushroom stir fry from World Vegetarian. make the sauce, set aside.
saute onion, 3 garlic cloves, 4 slices ginger in a little canola oil.
add shitake mushrooms (1.5 boxes). add bok choy. let soften. add chopped cashews, mung bean sprouts, and cooked rice. add sauce, let thicken.

broccoli, carrot and potato soup

mediterranean vegan kitchen
onion
garlic
carrot (or parsnip)
broccoli
potato
thyme
1 qt water
broth
black pepper

saute onion, garlic, carrot till onion is soft. add broccoli, potato, thyme (everything cut small) and water (broth), let cook till soft, mix. yum.

mushroom appetizer

olive oil hot; add chopped shallots and chopped mushrooms. cover with lid, bring to boil. boil off liquid on high heat. add chopped hazelnuts, salt, sprinkling of garlic powder and brown under moderate heat while stirring. add nutty sherry, boil off. salt and white pepper to taste. lime juice before serving.

adzuki soup

1 1/2 cups adzuki beans
1 medium carrot
1/3 apple
2 leeks
2/3 poblano pepper
1/2 bottle guiness
add apple sage sausage at end
salt to taste

buzz with mixer. eat!

green soup plus

this was kale soup, from the alternative vegan, but i made it with chard:

1 bunch swiss chard (chopped, stems chopped fine)
cumin seeds
1 large onion
2-3 garlic cloves
1 quart broth
shredded red cabbage
7 oz sliced mushrooms
1 apple sage sausage
nootch
juice 1 lemon
leftover rice (optional)

heat 1 tbs oil in pot, add cumin seeds till they crackle. saute onion and garlic 5 min, add chard and cook till wilted. add broth. add cabbage, mushrooms, cook. add sausage, cook. add the rest. mix with immersion mixer. eat.