Vegan Potato Soup

1-2 bags small potatoes, cubed

1 Onion, chopped

3+ Cloves garlic, sliced or chopped

3-4 c Water – add enough water to produce your desired volume/consistency

Garlic powder

Garlic salt

Seasoning salt

½-1c Soy milk, regular (or light – not vanilla)

1-2 T Butter substitute spread

1 package Corn (I use frozen – not previously thawed)

1 package Broccoli (I use frozen – not previously thawed)

Pepper, to taste

The number of potatoes, amount of onion & garlic will depend on the volume you wish to make. I use a medley of small red, golden & purple potatoes.  Cube the potatoes to the desired bite size, chop the onion & garlic and toss it all into a pot, cover with water & bring to a boil. In the mean time you can toss in your garlic powder, garlic salt, seasoning salt and pepper. I do not use measuring spoons. A couple of shakes of each should suffice, but be careful not to make it too salty. You can add your butter sub at any time. Again I don’t measure, you can use your judgment but I would use at least a tablespoon. Once your water comes to a boil, turn the heat down and allow it to simmer until your potatoes are soft. Stir in soy milk. Continue to simmer on low heat for 5 minutes. Serve.

For a thicker consistency (for those of us who prefer soup to be more like stew): Ladle half of your mixture into a blender and wiz up until becomes thick. Add back into your soup and stir to blend it through. **note, if you’re blending up half your soup, you need to make sure you have tons of potatoes to begin with or you’ll end up with pureed potato soup**

Heather's Crockpot Vegetable Soup

So I'm still in the process of making this and this is my first attempt, so there's no telling how this might turn out...but I will let you know! I ultimately put too much ingredients in to fill just one pot, so I ended up with two crocks, so you'll need to adjust the ingredients based on the size of your crock.

Heather's Crockpot Vegetable Soup

1 Large Crockpot

2-3 Carrots, pealed, sliced

1-2 Celery stalks, sliced

3/4 Large white onion, cut into large chunks

2-4 Red potatoes, cubed

1 Med. bag frozen corn (I used a mix of white and yellow corn)

1/4-1/2 Bag Red beans

2 Zucchini, cubed

2 Yellow crookneck squash, cubed

5-6 Cloves garlic, sliced

1 Package Mung bean sprouts
1 Packaged sliced mushrooms

1/3 Head small purple cabbage, cut into large chunks

1/3 Head small green cabbage, cut into large chunks

 1 Small package extra firm Tofu, cubed

1/2-1 Package Whole wheat pasta shells (small), uncooked

1/2lb Green beans, ends snapped off and snapped in half

1 Large can stewed tomatoes, cut tomatoes in half and add all including juice

1 Large box (or can) Vegetable Stock (check for unnecessary ingredients/chemicals)

Water

Seasonings of your choice: (I used: Garlic Salt, Lawry's Seasoning Salt, McCormick's Perfect Pinch - Salad Supreme, Roasted Garlic & Bell Pepper, and Vegetable - seasonings)

Throw it all in the crock make sure you have enough liquid to thoroughly coat your veggies (add water as needed). You can add water or more vegetable stock depending on how soupy you want it to be. Turn your crock on and leave it to brew.  I started the cooking process at night, cooked it on low all night, then in the morning I added some more seasoning, stirred it up and switched it to high to finish cooking all day. If you're short on time, turn your crock on high and let it go for at least 5-6 hours. (or all day while you're at work). We have two crock pots, one cooks much better/faster than the other...you'll need to vary your cooking temps/times based on how well/fast your crock cooks.

Calories: Approx. 60 per cup