SOUPS AND STEWS 3

Cream of Tomato Soup

2 c. unsweetened soy or cashew milk ¼ tsp. basil
(1/2 c. cashews + 2 c. water) 1 Tbsp. honey
2 tsp. onion powder 1 Tbsp. cornstarch
¼ tsp. garlic powder (omit if using cashews)
¾ - 1 tsp. salt 1 46-oz. can tomato or V-8
1/8 tsp. oregano juice or 1 quart tomatoes
Blend all ingredients except tomatoes on high for 5 – 10 seconds. Pour into saucepan.
Blend tomatoes on high until smooth and add to saucepan. Bring to a boil. Cook until
thickened (about 15 minutes).

Lima Bean Chowder

3 c. water 1 ½ tsp. salt
1 ½ c. chopped onions 1 ½ tsp. onion powder
3 c. cubed potatoes, ¾” 1 ½ tsp. garlic powder
2 c. frozen kernel corn 1 tsp. dill weed
½ c. frozen or fresh baby limas 1 ½ c. soy mayonnaise
In pot, bring to boil first five ingredients. Reduce heat to medium and cook for 10
minutes. Add four seasonings and continue to cook until vegetables are tender (approx.
10 minutes more). Stir in soy mayonnaise and cook for several more minutes. Serve.
Yield: 6 c.

Simple Split Pea Soup

8 c. water 2 bay leaves
2 c. dry split peas 1 ½ Tbsp. onion powder
2 Tbsp. olive oil 1 tsp. garlic powder
2 c. chopped onions 2 tsp. salt
2 c. chopped celery and/or carrots
Put first two ingredients into pot. Bring to boil, reduce heat, cover and simmer for one
half hour. Add remaining ingredients and simmer covered for one hour. Remove cover
and simmer for 30 more minutes. Stir occasionally. Yield: 9 ½ c.