Using ingredient vegetable broth

Creamy Squash, Apple, And Corn Bisque

• 4 scallions
• 3 tart apples
• 950 ml vegetable broth
• 425 gr acorn
• 230 gr corn kernels (frozen)
• 90 ml cream (heavy)
• 26 gr butter (unsalted)
• 1 gr nutmeg (freshly grated)
• 3 slices leeks
• some garlic

Crockpot Beans & Barley

• 1 onion
• 1 carrot
• 1/4 lentils
• 950 ml vegetable broth
• 260 gr navy beans
• 240 gr pinto beans
• 100 gr split peas
• 50 gr pearl barley
• 45 gr mushrooms
• 5 gr parsley

Curried Garbanzos

• 2 potatoes-cubed
• 2 garbanzos (cooked)
• 1 onion (chopped)
• 1 garlic clove (crushed)
• 1 tomato (chopped)
• 1 coriander
• 280 gr tomatoes
• 130 gr tomato paste
• 60 ml vegetable broth
• 1 gr ginger root (grated)

Easy Borscht Soup

• 15 beets (red)
• 4 parsley twigs
• 2 tomatoes
• 1 onion
• 1 bay leaf
• 1,000 ml vegetable broth
• 120 ml sour cream
• 65 gr cabbage
• 30 ml wine vinegar
• 28 gr butter

Farm Market Soup Stew

• 6 carrots (halved lengthwise)
• 6 tomatoes seeded (plum)
• 4 garlic (cloves minced)
• 4 zucchinis (cut into)
• 3 onions (cut into)
• 3 of green (inches)
• 2 leeks
• 1 head green cabbage cored
• 1 russet potato (peeled)
• 1/2 lengths

Fennel, Zucchini, And Tomato Soup

• 8 basil leaves (fresh finely chopped)
• 6 tomatoes
• 4 garlic (cloves minced)
• 2 zucchini (diced)
• 1 onion (chopped)
• 1,400 ml vegetable broth
• 240 ml wine (white)
• 80 ml olive oil
• 2 slices bulbs fennel thinly (sliced)
• some basil leaf

Fresh Tomato

• 6 tomatoes
• 3 garlic (cloves)
• 1,100 ml vegetable broth
• 120 gr corn kernels
• 95 gr zucchini
• 90 gr onions (red)
• 75 gr celery
• 55 gr pasta shells
• 20 ml olive oil
• 3 gr basil

Herbal Bean Sausages

• 4 mushrooms
• 1 garlic clove
• 1 bell pepper (red)
• 475 gr pinto beans (cooked)
• 120 ml tomato sauce
• 65 gr wheat breadcrumbs (whole)
• 60 gr onion
• 30 ml vegetable broth
• 1 gr oregano (chopped fresh)
• 1 gr fennel seed

Hot Sauce For Falafels

• 1 cilantro
• 240 ml vegetable broth
• 100 gr tomato paste
• 16 ml lemon juice (fresh)
• 6 gr chili paste (red)
• 2 gr parsley (fresh)
• 1 gr cumin (ground)

Hubbard Squash Soup

• 4 hubbard squash pureed
• 2 garlic (cloves finely diced)
• 1 onion (finely diced)
• 1 squash
• 950 ml vegetable broth
• 240 ml cream (heavy)
• 65 gr scallion (chopped)
• 16 ml virgin olive oil
• 3 gr salt
• 1 gr black pepper

Jambalaya Rice And Beans

• 3 garlic (cloves)
• 2 distilled venegar (white)
• 400 gr kidney beans (red)
• 350 ml vegetable broth
• 270 gr tomatoes (whole peeled)
• 120 gr onion
• 90 gr long rice (grain)
• 65 gr green pepper
• 50 gr celery
• 30 ml oil

Kasha Stuffed Tomatoes

• 6 firm
• 2 garlic (cloves)
• 1 celery rib
• 1 kasha (uncooked)
• 1/2 scallions
• 1/2 shell
• 1/2 from tomato
• 475 ml vegetable broth (hot)
• 85 gr mushrooms
• 60 ml water

Layered Rice Casserole

• 2 garlic (cloves)
• 1 onion
• 1 tamari
• 600 gr brown rice
• 300 gr tomatoes
• 300 gr corn kernels
• 300 gr rice on the bottom
• 260 gr beans (white)
• 190 gr tomato paste
• 120 ml water

Lemony Rotelli With Zucchini, Cannellini Beans, And Mint

• 5 garlic (cloves minced)
• 1 transfer the rotelli to pasta bowls
• 1 using a metal grater
• 1 bring a pot of water to a for cooking the pasta (boil)
• 1 lemon zest (grated)
• 1 try garbanzos
• 1 romano cheese (freshly grated)
• 1 rotelli
• 400 gr cannellini beans (cooked)
• 350 ml vegetable broth

Lentil & Leek Risotto

• 1994 issue of the vegetarianjournal
• 368 fat
• 6 grams this article was originally published in the july
• 1 clove garlic
• 1 pre lentils (cooked)
• 2,200 gr deep pot with cover
• 700 ml vegetable broth
• 180 gr well-scrubbed leeks
• 65 gr pepper (red)
• 32 gr carrots (finely grated)

Lentil And Leek Risotto

• 1994 issue of the vegetarianjournal
• 368 fat
• 6 grams this article was originally published in the july
• 1 clove garlic
• 1 pre lentils (cooked)
• 2,200 gr deep pot with cover
• 700 ml vegetable broth
• 180 gr well-scrubbed leeks
• 65 gr pepper (red)
• 32 gr carrots (finely grated)

Lentil And Rice One

• 1 lentils
• 700 ml water
• 260 gr carrots (sliced)
• 60 gr rice
• 16 ml olive oil
• 3 gr garlic
• 1 gr basil (dried)
• 1 package vegetable broth

Lentil Vegetable Stew

• 4 garlic
• 2 lentils
• 1,400 ml vegetable broth
• 130 gr carrots
• 120 gr onion
• 65 gr bell pepper
• 60 ml sherry
• 50 gr potato
• 2 gr curry powder
• 1 gr cumin

Lentil-vegetable Stew

• 2 lentils
• 1 pepper green
• 1/2 potato sweet (diced)
• 1,400 ml vegetable broth
• 190 gr carrot (shredded)
• 120 gr onion (chopped)
• 60 ml wine sherry
• 18 gr garlic clove (minced)
• 2 gr curry powder
• 1 gr cumin seed

Light Cream Of Veggie Soup

• 1 onion
• 1/2 head cauliflower flowerets
• 950 ml vegetable broth
• 290 gr potatoes
• 250 gr carrots
• 1 gr curry (ground)
• 1 gr pepper (ground)
• 1 package skimmed evaporated milk
• some broccoli flowerets

Mexican Corn Stew

• 3 celery
• 2 pepper (red)
• 1 jalapenos (fresh)
• 1 stalk
• 1/4 barley
• 1,700 ml vegetable broth (canned)
• 550 gr corn
• 475 gr kidney beans (canned)
• 300 gr tomato (canned)
• 250 gr carrots