1/2 c. cooked corn
1 yellow tomato, seeded and chopped
1 c. raw zucchini, chopped
1/2 diced carrots, cooked until crisp-tender
1/2 c. peas, cooked
1/2 c. English or pickling cucumber, peeled or unpeeled
2 c. V-8 or other vegetable juice
2 tsp. lime juice
2 Tbsp. fresh basil or parsley
1/4 tsp. salt or to taste
1/8 tsp. cayenne pepper

1. Mix all ingredients in a medium bowl and stir until combined.
2. Chill for 1 - 2 hours or overnight before serving. Serve cold.

Yield: Four 1-cup servings

My husband Joel, loves to garden. We all enjoy the fresh tomatoes and vegetables he grows. He taught our son David how to plant a garden too! From the time David was 8 years old, he kept fresh herbs growing right out our back door for me to use whenever I needed them. This soup was inspired from all those fresh herbs and vegetables they harvested. It is great for lunch or dinner on those hot summer days. You can serve it with a dollop of soy sour cream and a sprinkle of fresh herbs. You may also substitute red tomato if you do not have any yellow ones.

1 c. water
1 c. petite diced tomatoes
1 c. black beans, cooked and drained
1/2 tsp. olive oil
1/2 tsp. fresh garlic
1/2 c. diced onions
1/2 tsp. sea salt
1/2 tsp. onion powder
1/4 tsp. curry powder

Put all ingredients in a medium-sized pan and cook for approximately 15 - 20 minutes or until the onions are clear. Serve hot.

Yield: Six 1/2-cup servings

My husband loves soup and sandwiches. Sometimes, to spice up this soup, I add a quarter cup of mild salsa...now that makes it even better! It can also be served over brown rice. Just add 3/4 cup more canned black beans...now that’s a meal!

1 med. onion, chopped
1/4 c. celery, finely minced
1 Tbsp. margarine
1 c. butternut squash, baked until tender
1/4 c. Granny Smith apples, finely minced
1 1/2 c. vegetable broth
pinch of nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. soy milk
1/2 c. Silk creamer or other soy creamer

1. In a medium saucepan, combine margarine, onion, celery and apple. Sauté until onion is clear. Add baked squash and mix well.
2. Let cool slightly and put in food processor and process until very smooth. Return to saucepan and add remaining ingredients.
3. Let simmer for several hours on low heat or pour into a crock pot and cook on low 2 - 4 hours. Add 1/2 cup Silk creamer just before serving.

Yield: Four cups soup (8 half-cup servings)

I love butternut squash just about any way you can fix it, so I’m always experimenting with new recipes. You don’t have to wait until autumn to enjoy this soup, since butternut squash is available year ‘round at you local grocery store. Sometimes I substitute coconut milk for the Silk creamer. Right before serving, sprinkle an extra touch of cinnamon on top.

1 15-oz. can black beans, drained but not rinsed
1 15-oz. can pinto beans, drained but not rinsed
1 14 1/2-oz. can Mexican-style stewed tomatoes
2 c. vegetable broth
1 c. frozen or fresh corn
2 c. diced potatoes
1 c. frozen or fresh green beans, cut
1 tsp. cumin
salt to taste
1 c. mild salsa

1. In a medium pan combine all ingredients and stir to mix. Cover and cook over low heat for 30 minutes. Stir several times to prevent the bottom from burning.
2. May serve with a dollop of soy sour cream if desired.

Yield: eight 1-cup servings

This is a very quick and easy stew. You can make it spicy by adding medium or hot salsa. If you do not have vegetable broth you can season two cups of water with an all-purpose vegetable seasoning. This is also good served over brown rice or polenta. My husband Joel, and our kids David and Catie gave this stew a “two thumbs up”! I think your family will too!!!

2 c. hot water
1 c. canned tomatoes, with juice
1 tsp. McKay’s beef-style seasoning, vegan
1 tsp. all-purpose veggie salt
1/4 tsp. sea salt
1/4 tsp. onion powder
1/8 tsp. garlic powder, or fresh crushed garlic
1/4 c. onions, diced
1/4 c. celery, diced

1/2 c. carrots, diced
1 c. cabbage, diced
1/2 c. green beans, diced
3/4 c. summer squash, diced or quartered and sliced
1/2 broccoli, diced

1. Put water, tomatoes, seasonings and salt in a 2-quart pan on the stove and set the temperature on medium high.
2. Add remaining ingredients to the broth and cook for about 30 minutes or until vegetables are well done.

Yield: Seven 1/2-cup servings

The all-purpose veggie salt that I use can be obtained from Vegetarian Express. I think it makes this garden soup extra special. My husband loves soup so much that he even eats it for breakfast. Soup is also one of our Dad’s favorite foods and all Mom has to do is make a pot of homemade soup and it is sure to put a smile on Dad’s face. I love it too!

1 Tbsp. olive oil
1 med. onion, finely minced
2 cloves garlic, finely minced
2 c. canned tomatoes, finely diced
1 c. water
1 tsp. McKay’s beef-style seasoning
2 Tbsp. chili powder
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce, vegan
1 tsp. cumin, ground
1/2 tsp. salt
2 c. chili beans with sauce
1 tsp. crushed red pepper flakes, opt.

1. In a medium-sized saucepan, sauté onion in olive oil until clear. Add garlic, sauté for 1 minute, then add remaining ingredients.
2. Bring to a boil, then turn down on very low and let simmer for - 2 hours.

Yield: Six cups (12 1/2-cup servings)

If you don’t like things “too hot” then omit the red pepper flakes. If you like it “really nippy” then add more! I love chili year ‘round and to make it really special, serve with corn bread. For a whole new dish, pour this entire recipe into a 9 x 13-inch glass baking dish and then take any corn bread recipe and pour over the top! Bake 25 - 30 minutes until corn bread is golden and starting to crack on top. Now you have two recipes in one!