This soup is a creation of my daughter Melanie and her husband Ben. It is just delicious.

Part 1
Combine and cook until carrots and celery are soft
1 chopped onion
6 stalks of celery diced
1/2 pounds chopped carrots
2 tsp basil
1 tbsp parsley

Part 2
Add to pot and cook until zucchini is tender
2-3 small zucchini diced bite sized
2 fresh tomato diced

Part 3
Add to pot and cook till hot
4 cups almond milk
2 cups water
2 tbsp lemon juice
1/2 lb frozen corn
cashew cream (see below)
Salt to taste (approx 1 tbsp)

Cashew Cream-Boil 1 cup cashews for 20 minutes and blend with 1/2 cup almond milk.

Sauté
1 sweet onion chopped
1 tsp roast minced garlic

Add
32 oz tomato juice
1 28oz can petite diced tomato
2 tsp dried parsley
1 Tbsp Italian Seasoning
1 tsp pepper
4 carrots diced
1/4 cabbage diced
1 medium zucchini diced
1 can rinsed drained garbanzo beans
2-3 hand fulls baby spinach

When adding vegetables to soup keep cooking time in mind and your desired end texture. For this soup I add first carrots and let them cook a bit, then the cabbage and zucchini and let them cook just a little. At the very end I add the garbanzo beans and spinach so they just get warm.

1 large chopped onion
16 oz vegetable broth
16 oz tomato sauce
1 small can chopped olives
1 can chopped green chilies
3 tsp. taco seasoning
½ tsp red pepper
½ tsp pepper
1 tsp salt
½ tsp garlic powder
56 ounces refried beans

Sauté onion, dump everything in, heat up and eat.
Good with Baked Tortilla chips and Cashew Sour Cream

1 small onion chopped
2 tsp. roasted minced garlic minced
2 bay leaves
2 green bell peppers seeded and chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup chopped mushrooms chopped
1 can of green chilies
1 can chopped olives
2 can kidney beans, rinsed and drained
2 can black beans, rinsed and drained
1 can white beans, rinsed and drained
3 cups broth
2-28-ounce cans dice tomato, with juice
1-12-ounce can of tomato paste
2 cups frozen corn
1 apple, chopped
2 tbsp. chili powder
2 tsp. coriander
2 tbsp. Dijon mustard
1 tbsp. blackstrap molasses
½ cup chopped fresh parsley

This recipe is for an 8 qt. pot.
Sauté the onion, garlic, bay leaves, green pepper, celery, carrots, and mushroom on medium; add water to keep it from burning. When onions are translucent add chilies, olives, beans, broth, diced tomatoes, tomato paste, and corn. Bring to a simmer; add apple, and seasonings. Serve alone or with baked tortilla chips and cashew sour cream.

Ingredients:
Stock
1 onion diced
2/3 cup cooking sherry
1½ tsp. Italian Seasoning
1 tsp. Lemon Pepper
1 Tbsp. minced garlic
4 bay leaves
3 tbsp chopped fresh parsley
2 tsp. fresh rosemary chopped
3 quarts water
4 Tbsp. Low-Sodium Better than bullion
3 cups sliced carrots
3 cups sliced celery
3 cups sliced mushrooms
1 lb. corn
1 lb. pea
1 ½ cup original almond milk
6 cups Noodles

Saute onion in sherry with all seasonings, when translucent add water and bullion. Add celery, carrots, and mushrooms and cook for 15 minutes. Add noodles, peas and corn, cook til noodles are soft.

Ingredient:
2 Leeks (chopped)
5 Stalks Celery (chopped)
3 Cups Boiling Water Broth
3 Cups Unsweetened Original Almond Milk
2 Tbsp. Low-Sodium Better Than Bullion
3 lbs. cubed red potato
1 lb. Mushrooms
1 lb. Corn
1 ½ cups raw Cashews boiled 20 mins.
Salt
Pepper
Poultry seasoning

Water Sauté leeks and celery until very soft. Add water, bullion, and puree in a high speed blender, return to pot. Puree cashews and almond milk add to pot. Cube Potatoes and boil separately until just barely soft, Slice mushrooms and sauté with salt, pepper medley, and poultry seasoning (over season them until they aren’t quite edible I promise you’ll thank me), add cooked potatoes, mushrooms, and corn to the pot simmer for 5 more minutes until corn is hot and serve.

I cook my potatoes separately because it give me a lot of control over finished texture, I want them very firm still so they don’t dissolve into the broth.