onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce
Place the vegetable broth into a saucepan, and bring
Place the vegetable broth into a saucepan, and bring
Saute ground beef and pork and onions with olive oil in a soup pot until brown.
Add sauerkraut and mushrooms (with their liquids) and pickles; stir together with the meat.
Add entire bottle of sauce or ketchup and the vegetable broth.
Simmer for 45 minutes, stirring occasionally.
Add salt and pepper to taste.
Add heavy cream and cook for 1 more minute, then serve.
Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender. Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.
hour. Drain.
Dissolve vegetable bouillon cube in 1/4
Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.
Combine vegetable broth, potatoes, garlic, and 2 teaspoons
fennel and carrot. Add additional vegetable broth or water as needed to
ooking pot.
Add water, vegetable broth, cubed potatoes, tomato paste, chopped
broiler.
Combine potatoes, vegetable broth, and salt in a multi
Whisk the flour into the vegetable broth and add to the mushrooms
Cook pasta according to directions.
Meanwhile, in a saucepan, combine vegetable broth, veggies, juice, tomato paste, thyme, oregano, basil and pepper.
Bring to a boil; cover and simmer for 5 minutes.
Drain pasta; add cooked pasta to soup and simmer for an additional 15 minutes.
boil the vegetable broth; once boiling, stir in the
br>Add 1 cup of vegetable broth or water. Add the second
s golden brown. Stir in vegetable broth and bring to a boil
Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic in a large pot.
Bring to a boil, cover and reduce heat.
Simmer for 20 minutes.
Add salt, broccoli, snow peas, mushrooms and udon noodles; simmer for 7 minutes, or until noodles are done.
Serve warm garnished with red pepper flakes.
Add the first 12 ingredients in order to a 4-quart slow-cooker.
Pour vegetable broth over all.
Cover and cook on LOW for 7-9 hours.
Add in undrained tomatoes; stir to combine.
Cover and let stand 5 minutes.
Serve over cooked rice.
inutes.
Stir in the vegetable broth and marinara sauce; cover and
he chopped vegetables in the broth with the thyme, coriander, and