Not exactly homemade, but have you heard about Cherchie's? I order a few of their soups. I think most are water based. One is a bean, one is a Pasta e Fagioli. We like the corn chowder too which uses milk.

What I like is that you can easily have on hand what is needed to complete the soup. An onion, milk, can of diced tomatoes. I usually freeze the leftovers for another meal.

They have other items as well.

It is simple to make soup without meat. Took me a long time to figure it out, now I make different soups all the time. I usually start with a bit of oil (your choice) in a pan a diced onion, diced celery 1/2 cup or so, cook about ten min add a couple cloves of garlic. salt and pepper. To this you can add anything your heart desires. I use organic vegetable stock, a carton or two, white beans, black beans or any kind you like that have been soaked overnight. Cook until beans are almost done, 2-3 hours. OR use canned, rinsed beans. Maybe you would like lentils instead of bean. I like to add a can of diced tomatoes,, a couple handsfull of frozen spinach, carrots, rutabaga, turnip, sweet potatoes, potatoes (not so much) pasta ( not for me). Whichever organic fresh or frozen veggie that is available. Do you like it hot and spicy add some Siracha. Want something homey, try oregano, basil or which ever spices you like. Experiment ...Its fun. You shouldn't miss the meat at all, but if you do, there are all kinds of faux meat, hamburger, sausages etc, that you can find in a health food store. Add the "meat" when onions are about done in the first step. Everyone has their own style of cooking and that is fine with me. However, I try to avoid all pre-pared or canned goods. Making soup with organic and fresh is so simple there is no need for anything prepared by another. Okay, okay the soup stock is prepared, that is why I use organic. Let us know how this works out.

Joan

Haven't heard of Cherchies. Do like Progresso soups, but find them too salty. Usually have mire pois in the freezer plus herbs growing under lights, so should have fun experimenting, Bought Martha Stewart's Meatless, but was disappointed in the contents. Lots of items I've never heard of - just want more basic ideas. Thanks for suggestions.

15 bean soup, split pea, minestroni, lentil/tomato. potato/broccoli/cheese, potato/anything, Cooking light had a recipe that you could make a cream of anything with very little fat.

I'm sure you can google vegetarian soups and get zillions of recipes, but I'm like you and like to get ideas from real people! Nancy

I saute onions, carrots, and celery until onions are clear with cumin and garlic. I add water and fake chicken broth called chicknish. I cook garbanzo beans rinsed from the can about 4 hours in this mixture. I have to keep adding broth and water. I garnish it with fresh lemon juice and cilantro. I love chopping up an avacado and serving it with avacado on top.

I love pumpkin which has been peeled, chopped and roasted until soft, set aside. In a large pot saute chopped onions and some curry powder. Add in pumpkin and vegetable stock to cover. Simmer until all is soft then blitz with a can of coconut cream. Yum!

Charred Sweet Peppers and Potato
Chowder

This recipe came from a book, but I can't remember which one. First you will see the recipe exactly as it appeared in the book, and then you will see my changes and tips.

Recipe from the book:

Nonstick cooking spray

3 cups chopped sweet red peppers

2 cups chopped yellow onions

2 cups chopped peeled russet potatoes

½ cup vegetable broth

2 cups milk

1/8 cayenne pepper (optional)

1 T butter

¼ cup snipped fresh parsley

Salt and pepper

½ cup shredded white or sharp cheddar cheese

¼ cup plan Greek yogurt (optional)

Crumbled crisp-cooked bacon (optional)

Instructions from the book:

Coat a Dutch oven with cooking spray; heat over medium-high
heat. Add sweet peppers, coat again with
cooking spray. Cook, uncovered, about 15
minutes, stirring frequently.

Add onions; cook 5-6 minutes more, or until soft and golden
brown, stirring occasionally. Stir in
potato and broth. Bring to a boil,
reduce heat and simmer, covered, for about 12 minutes, or until potatoes are
very tender. Coarsely mash the
pepper/potato mixture. Stir in milk and
cayenne (if using). Heat.

Remove from heat.
Stir in butter and parsley.
Season to taste with salt and pepper.
If desired, top individual servings with cheese, yogurt, and/or
bacon.

My changes:

Used olive oil instead of cooking spray.

Used more broth than ½ cup to get the amount of soupiness vs
chowderiness we wanted.

I used a pinch of cayenne, but added a generous pinch of Emeril’s
bayou blast (also called Emeril's Essence Creole Seasoning) which I put together at home and always keep on hand. (recipe below)

Did not use any milk or butter, not because we are vegan, but because it seemed to me, as I was cooking it, that the soup would be yummier without those ingredients.

Did not use the cheese, yogurt or bacon. We don't eat bacon. I offered the family the cheese and yogurt, or sour cream, and nobody used those.

Tip:

To mash the mixture, use a potato masher or a pastry cutter
right in the Dutch oven. No need to
transfer the mixture to mash it. If you don’t have either of those, use a flat bottomed wooden masher or a large wooden spoon to coarsely mash the mixture against the sides of the Dutch oven. If nothing else, use a large serving fork. Only slightly mash it so that some of the potatoes are left chunky and some are mashed.

Results:

It was delicious without the milk, butter and cheese. I don’t think I would have liked it so
heavy.

Emeril’s Essence Creole Seasoning,
Bayou Blast

For Emeril's ESSENCE Creole
Seasoning, combine:

·
2 1/2
tablespoons paprika

·
2
tablespoons salt

·
2
tablespoons garlic powder

·
1
tablespoon black pepper

·
1
tablespoon onion powder

·
1
tablespoon cayenne pepper

·
1
tablespoon dried oregano

·
1
tablespoon dried thyme