Local southern cooks know that hearty vegetarian soups can be easy to make and great meals by themselves. You can find really fresh ingredients at local Charlotte farmers markets as well as grocery stores.
Also see Healthy Charlotte dining: vegitarian soup recipes
Serve these dishes with hot cornbread or crackers.
Hearty Tomato Soup
Great tasty soup with protein for vegitarians.
- 3 cups tomato juice
- 1/4 cup prepared hummus
- 1 cup fresh shredded cabbage
- 3 cups drained and rinsed canned cooked kidney beans
- ½ teaspoon basil
- 1 teaspoon cayenne pepper
- ½ tablespoon A-1 (or generic) steak sauce
- Lemon juice to taste (optional)
In soup pot whisk together the hummus and tomato juice with a whisk. Stir in the cabbage and beans and bring the mixture to a boil, uncovered, over high heat.
Lower the heat to medium, partially cover, and simmer for 15 minutes. Season to taste and stir in lemon juice. Simmer 5 more minutes, cool, and serve. Great with crackers.
Homemade Tomato Tortilla Soup
The tortillas make for a hearty soup with just a hint of spice.
- 2 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 1 medium onion, coarsely chopped
- 1 teaspoon crushed red pepper flakes
- 4 cups vegetable both
- 4 large fresh tomatoes, coarsely chopped, and their juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Juice of 1/2 lime
- Seven 6-inch corn tortillas, torn into small pieces
- 2 tablespoons chopped cilantro
In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.
Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.
In a blender, puree the soup in batches. Garnish with cilantro and serve.
Southern Vegetable Soup
- 3 cans vegetable broth
- 4 carrots, diced
- 2 potatoes, diced
- 1 onion, chopped
- ½ cup cabbage, shredded
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 3 tomatoes, chopped
- 1 tablespoon Worcestershire sauce
- 2 cans corn
- ½ teaspoon garlic powder
- salt and pepper to taste
Place vegetable broth in soup pot with potatoes, carrots and onions. Bring to boil, reduce heat, cover and simmer 10 minutes. Add remaining ingredients except tomatoes, simmer 30 minutes. Add tomatoes, simmer 5 minutes stirring. Serve with crackers or cornbread. Makes 10 servings.
For many more free recipes see my blog A Dash of Salty
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