BY REQUEST: HEARTY VEG BEAN SOUP FOR STEVE
Fresh, frozen and canned veggies mixed with Bush’s GRILLIN’ Beans in a smoky tomato, garlic, coriander and basil broth thickened with unmodified potato starch to achieve a velvet viscosity!
Makes 19-1/2 cups
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PINK LENTIL PUMPKIN SOUP
Creamed pink lentils and pumpkin simmered with celery, beets and cauliflower. Seasoned with rosemary, garlic and smoked paprika! This rustic soup melts in your mouth!
Makes 18 cups
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PINEAPPLE BEAN SALSA SOUP – or dip
This is my gazpacho – upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips!
Makes 9 cups
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PINTO BEAN PEA SOUP
A rich, meaty, smoky, stick to your ribs pinto bean pea soup!
Makes 16 cups
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PINK LENTIL SEITAN SOUP
Pink lentils, mixed veggies and stewed tomatoes simmered with cubed Seitan in a smoked paprika, garlic and coriander broth!
Makes 14 cups
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WILD PINTO BEAN SOUP with fried garlic tortillas
Pow! Wow! Flavors and textures galore! If you want to impress guests with a soup so wild that they won’t know if they’re eating meat or not, and won’t care, this is it!
Makes 20 cups
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EDAMAME SPLIT PEA SOUP
Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free!
Makes 7 cups
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FRESH BASIL SPLIT PEA AND ORZO SOUP
A creamy split pea soup with fresh basil, garlic and smoke. Topped with salty orzo pasta that tastes and textures like mozzarella cheese!
Makes 5-1/2 cups
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BAKED BEAN BEER SOUP
Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage. Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend!
Makes 19 cups Continue reading “BAKED BEAN BEER SOUP for restaurants”
BLACK BEAN CORN CHOWDER
In this chowder we use three types of corn: sweet yellow, sweet white, and cream style, combined with black beans and caramelized onion and celery in a garlic, chipotle powder and thyme seasoned soy milk base, thickened with instant mashed potatoes. Spicy, sweet and smooth!
Makes 12 cups
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PUREE OF TOMATO BEAN SOUP
with carrot, tarragon, basil, lemon and garlic. Topped with a garlic, tarragon mashed potato ball! Garnished with fresh parsley! Light, fresh but rich tasting, soothing, spicy, tangy, sweet, subtly exciting! A perfect Autumn soup!
Makes 6 cups
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BAKED BEAN BLACK BEAN STEW
Caramelized sweet onion and green pepper with baked beans, black beans, stewed tomatoes and sweet corn. Seasoned with garlic, lemon and thyme!
Makes 12 cups
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BAKED BEAN CHILI
with tomatoes, caramelized sweet onion and textured vegetable protein. Seasoned with cumin, oregano, chipotle powder and fresh garlic. Secret ingredient? Cocoa!
Makes 8 cups
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CABBAGE BEAN AND VEGETABLE STEW
Spicy, savory with just enough heat and sweet! Yes, you’re going to use nearly every spice and herb you have! Excellent color, flavor, texture and aroma achievements!
Makes 28 cups
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THREE BEAN GARLIC ONION SOUP
with red wine, tarragon and thyme! The richness of this soup proves that you don’t need beef broth to achieve a beef broth richness!
Makes 7-1/2 cups
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SPLIT PEA AND LENTIL SOUP
Made with only seasonings. This soup is great as is, or can be used as a base in which to add other ingredients as you use it. It was designed with the restaurant in mind. It’s thin enough so that it doesn’t become too thick in the refrigerator, reheats beautifully. You decide what ingredients you want to add to a portion of it from day to day!
Makes 23 cups
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SLOPPY JOE CHILI BEAN SOUP
A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili!
Makes 18-1/2 cups
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SUN-DRIED TOMATO SOUP
Black beans, sweet red roasted peppers, mushrooms and sun-dried tomatoes quick-simmered in a ginger, garlic and cilantro tomato broth. Especially nice!
Makes 7-1/2 cups
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GHETTO SPLIT PEA SOUP
A perfect arrangement of flavor and texture!
Makes 8 cups
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