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Creamy style with vegetable broth, herbs, Worcestershire, and hot pepper sauce.
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Vegan recipe using potato, vegetable stock, onion, and purée. Makes three to four servings.
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Contains onion, garlic, carrots, canned vegetable broth, and yogurt. From Epicurious.
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Combines tomatoes, onions, celery, chicken stock, cream, and basil. Six servings.
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Eight serving recipe from the book, Classic Indian Vegetarian and Grain Cooking by Julie Sahni.
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Serving six this recipe uses ginger, garlic, onion, basil, oregano, and rosemary.
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Recipe from the Channel 5 Eyewitness News at Noon.
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Using orange zest, heavy cream, onion, and basil.
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Uses pasta, onion, celery, zucchini, garlic, and corn.
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Recipe using cinnamon, cloves, flour, milk, butter, and sugar.
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Four serving dish made with broth, coconut milk, bell peppers, potatoes, honey, and yogurt. May be served chilled.
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Made with milk, rice, whole wheat flour, carrot, milk, and butter. Six servings.
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Made with paste, basil, thyme, bouillon granules, sugar, and hot pepper sauce.
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Combines brown sugar, chives, basil, milk, butter, and onion.
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Contains spaghetti noodles, rum, milk, mushrooms, soy, and chicken stock.
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Broth with soy protein, brown rice, seasonings, zucchini, and celery. Eighteen servings from Soyfoods Cookbook.
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Chicken broth based recipe with rice making eight servings.
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Using canned beef consomme, potato, celery, carrots, corn, and noodles.
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Made with bacon, paste, butter, chicken stock, onion, lemon rind, and sugar.
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Calls for sour cream, rice, flour, and sugar.
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Chicken broth based recipe with tomato, onion, and white sauce.
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Eight serving recipe using meat, celery, onion, rice, and bouillon cubes.
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Using dry white wine, olive oil, and chopped fresh herbs.
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From the Vegetarian Journal using celery, juice, green pepper, and pasta. Six servings.
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Made with canned ingredients, milk, and parmesan cheese.
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Features a collection of recipes and meal ideas.
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From Modern Southwest Cuisine by John Rivera Sedlar.
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Made with cider vinegar, soy, milk, whole wheat flour, celery, brown sugar, and sunflower seeds.
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Six serving recipe made with garlic, olive oil, onion, milk, and basil.
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Recipe by Chef Robert Conaway. Made with stock, red wine vinegar, heavy cream, and garlic. Eight servings.
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Bon Appétit recipe that serves four. Calls for chicken broth and herbs.
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Gourmet recipe that uses two types of soup in one dish.
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Six serving dish made with ham hocks, celery, carrots, cabbage, and canned ingredients.
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Calls for Italian sausage, beef broth, rice, lentils, onion, and canned items.
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From the book, Not Afraid of Flavor: Recipes from the Magnolia Grill by Chefs Ben and Karen Barker.
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Six to eight serving dish by Emeril Lagasse.
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From Microwave Gourmet, by Barbara Kafka. Four servings.
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Purée recipe using potatoes, chicken broth, celery, and canned items. Eight servings.
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From the collection of Jim Vorheis, Colorado Cache Cookbook.
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From Kromborg Kitchen Kapers. Uses few ingredients.
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Soy based recipe using ginger, fruit, or vegetables. By Eden Foods, Inc.
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Chicken broth, yogurt, chives, soy, red pepper, celery, and herbs. Six to eight servings.
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Calls for beef stock, flour, sugar, mushrooms, cream cheese, and herbs. Twelve servings.
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From Bon Appétit Cooking for Health.
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Recipes from Castle Marne bed and breakfast. Uses sour cream, chicken stock, butter, and onion.
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Serving six this recipe uses flour, heavy cream, vegetables, and herbs.
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From Ken Hom Prodigy Guest Chefs Cookbook.
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Bon Appétit recipe made with a parsley and lemon peel mixture commonly used in Italy with osso buco.
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Uses canned products and spinach. Serves six.
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Made with a vegetable broth or stock with herbs.
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Six serving recipe from Calgary Herald by Tom Bullick.
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Combines vegetables with beef broth, flour, and herbs. Twelve servings.
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Chicken broth with canned and fresh ingredients.
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Using red chili powder, ginger, and cumin.
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Contains potatoes, purée, butter, onions, and garlic.
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Recipe from Bon Appétit that serves four.
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Made with juice, elbow macaroni, vegetables, broth, and meat.
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From Everyday Cooking for the Jewish Home by Ethel Hofman.
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From Greek Vegetarian Cookery by Jack Santa Maria.
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Recipe from Barbara Kafka's book, Soup: A Way of Life.
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Recipe adapted from the book, You Say Tomato by Joanne Weir.
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Uses green chilies, sweet red peppers, cayenne, cumin, stock, garlic, and celery to make five servings.
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From Marguerite Patten's Marvellous Meals, Yours Magazine, UK.
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Combines stock with vegetables and pasta.
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Made with sugar, milk, parmesan, sugar, basil, butter, and basil.
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Calls for sherry or apple juice, red bell pepper, vegetable broth, and canned items.
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Vegetarian recipe using few ingredients. One serving.
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Recipe from The New McDougall Cookbook. Serves four.
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Eight serving recipe by Country Living Magazine.
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Recipe by Jessica Litman using a variety of vegetables, herbs, and parmesan cheese.
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From Gourmet Vegetarian Feasts by Martha Rose Shulman.
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