Saturday, October 1, 2011


It’s Worldwide Vegetarian Day!
When my daughter Angela was in 8th grade we lived in Dublin, Ireland and the BSE controversy was at its peak.  After watching a rather sensational news broadcast she commented by saying, “it’s enough to make me want to become a vegetarian, too bad I only like carrots . . . I guess I’ll have to become a carrotarian!”  At that time I would have never guessed that she would eventually become a vegan. 

In college she took an ethics class and learned about the unethical treatment of animals and from that day forward she has lived meatless!  Her dedication is inspiring and I dedicate this blog post to her . . . let’s all join her and the millions around the world who seek to feed their bodies lightly, tread on the earth carefully and respect all living things . . .

Here is one of my very favorite veggies soups from my newest cookbook that will get anyone, even carrotarians to eat their veggies . . . this soup is packed with all the tastes, textures and nutrition that veggies have to offer!

It's so satisfying and delicious I predict that your friends and family will be saying . . .

OMG! That's Meat Free?




Garden Veggie Soup
If you are fortunate enough to have your own garden or simply have access to a great organic farmers’ market, you know that there are weeks when the fresh produce seems to explode!  This yummy veggie soup is a fantastic way to capture the essence of all of those veggies in one dish.  Make extra to freeze so you can experience that flavor through the cold months of winter.  This version contains a wide variety of veggies, feel free to customize it to fit what’s available.
Yield – 2 gallons

1 tablespoon Herb Infused Olive Oil
3 cups diced yellow onions (1 large)
2 tablespoons finely minced garlic (4 cloves)
1 1/2 cups sliced carrots (2 large)
1 1/2 cups zucchini (1 medium)
1 1/2 cups yellow squash (1 medium)
1 cup red pepper diced
1 cup green beans
1 cup yellow wax beans
2 cups potatoes (1 large)
1 1/2 cups celery (2 ribs)
2 cups cabbage
4 cups kale
2 cups diced tomatoes
3 sprigs thyme, rosemary, oregano and sage
1 teaspoon coarse black pepper
1/4 teaspoon red pepper flakes
1/4 cup nutritional yeast
2 quarts water
2 quarts Vegetable Stock

To a large stock pot over medium heat add oil, onions, garlic and celery.  Sweat until tender, stirring occasionally.  Add potatoes and carrots and continue cooking about 3 minutes.  Tie herbs with kitchen twine and drop into pot.  Add remaining vegetables, stock, water, nutritional yeast, red and black pepper.  Cover and simmer about 1 hour.  Adjust seasonings and serve.

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