Vegetarian Soup Recipes

Tip: Vegetarian Broth

Using a gallon size freezer bag, save and freeze spare cuttings from all your cleaned and scrubbed fresh vegetables: onion skins, zucchini and cucumber ends, potato peels, carrot tips, carrot peels, tomatoes, celery, greens, garlic paper. The possibilities are endless!

When the freezer bag is full:

1. Pour the frozen cuttings into a large cooking pan. Fill with water (ratio 2 - 3 parts water to vegetables).
2. Bring to boil and simmer until you get a rich, nice looking broth.
3. Strain the broth into another pan (the veggies can be composted).

You've now got a healthy vegetarian broth, that was virtually free. For soup, use cooked pasta, cubed or sliced fresh veggies, frozen veggies, cooked lentils, cooked beans, cooked rice. Bring to a boil, simmer till the veggies are done, and spice to taste. Go through your fridge and cupboards and use your leftovers and imagination!

By Laura from Long Beach, CA

Recipe: Vegetable Lentil Soup

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes...