Soups and Stews
- 381
- Moroccan-style Vegetable Soup
- Pumpkin, chick peas, and couscous are used in this recipe. Eight servings.
- 382
- Pureed Vegetable Soup with Broccoli Florets
- Uses egg yolk, soy sauce, milk, herbs, and spice. Four servings.
- 384
- Quinoa Vegetable Jambalaya
- Non meat recipe calling for eggplant, mushrooms, and bell peppers. Serves six.
- 385
- Rainbow Blossom's Vegetable Soup
- Vegetarian recipe making eight to ten servings and requiring a long list of ingredients.
- 387
- Ribollita (Tuscan Vegetable & Bread Soup)
- Chicken stock recipe using cabbage, zucchini, bean, and parmesan. Serving six.
- 388
- San Francisco Vegetable Soup
- Combines ginger, bok choy, and bell pepper to bouillon. Serving three.
- 389
- South American Vegetable Soup
- Uses tomatillos, chipotle sauce, black bean, squash, herbs, and spice.
- 390
- Southwestern Soup
- Combines avocado, cilantro, beans, jalapeno and bell peppers with broth. Six servings.
- 391
- Spicy Vegetable Soup with Black Beans
- Brown rice, zucchini, cayenne pepper are used with fresh ginger, tomatoes, and bell pepper.
- 392
- Spicy Winter Vegetable Chowder
- Contains fennel seed, lima beans, chili powder, and turkey stock. Four servings.
- 393
- Spring Vegetable Soup
- Water chestnuts, tomato concassé, peas, corn, and milk are used with chicken stock. Sixteen servings.
- 394
- Strawberry Soup
- Simple recipe using sangria and sour cream. Serving twelve. May be served hot or cold.