Category Archive: CHIP Soups

Tortilla Soup with Pinto Beans

Author: Susan Voisin, FatFree Vegan Kitchen

Mushroom Soup

Adapted from: Melody Prettyman

Red, Gold, Black, and Green Chili

Creamy Tomato Soup

Author: Adapted from The Guilt-Free Gourmet ~ This recipe calls for 6 cups of tomato juice. I like to use a 46 ounce can of vegetable juice, such as V-8 Vegetable juice. I have found that the store brand is cheaper and have found the flavor preferable to the national brand.

Susan’s Dirty Little Secret Soup

Author: Susan Voisin from fatfreevegan.com ~ The secret of the soup is that it can be made so quickly and easily. You don’t really need to cook! Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shipped from far away. They’re usually flash-frozen at the farm, resulting in more nutrients being preserved; vegetables that are allowed to age before cooking lose some of their nutritional value.

Split Pea Soup

Author: Give The Something Better

Tomato Vegetable Stew

This is the food that you take directly from your late summer garden and make it fresh. Especially good

when served over brown rice with vegetarian meatballs or patties on the side.

» Newer posts