Non Dairy Creamy Vegetable Soup With Bacon Recipes

Steps:

• Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels.
• Add carrots, celery and onions to bacon drippings in pan; cook 8 to 10 min. or until crisp-tender, stirring occasionally. Add garlic and flour; cook 2 min., stirring frequently.
• Stir in beans and broth; bring just to boil. Simmer on medium-low heat 25 min. or until vegetables are tender, stirring in cream cheese for the last 5 min. Remove from heat. Stir in bacon.

Steps:

• Fry bacon until crispy around the edges. Drain on paper towels and set aside. Reserve 1 tsp of the bacon fat, and use to saute the onion, shredded cabbage, bell peppers, and black pepper. Cook until vegetables are tender and lightly caramelized.
• In a large saucepan, bring broth to a boil. Add the sauteed onion, cabbage and bell pepper mixture, along with the potatoes and carrots. Reduce heat, and simmer until the vegetables are tender, about 30 minutes. Remove from heat.
• Using a slotted spoon, remove about 1 cup of cooked vegetables and set aside.
• Use a stick blender (or a food processor) to blend the remaining mixture until smooth.
• Stir the reserved cooked vegetables, basil and cooked bacon into the puree. (You may wish to save a bit of bacon for garnish) Simmer over low heat for 20 minutes.
• Garnish with reserved cooked bacon, if desired.
• Note: Depending on the variety of potato you use, you may need to add additional broth to thin the soup.

Steps:

• Trim the broccoli and cauliflower and chop coarsely.
• The core of the cauliflower and broccoli should be used too.
• Save a few tiny florets of broccoli to add later.
• In a large pot, heat the oil over medium heat.
• Add the garlic and sizzle until it smells fragrant.
• Add the broccoli, cauliflower, stock and salt.
• Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
• Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste.
• Thin with stock or water if the soup is too thick.
• Add the cream if desired.
• The dairy is optional and not included in the count.
• Total Calories: 566.
• Fat: 31 grams.
• Carbs: 63 grams.
• Fiber: 33 grams.
• Protein: 31 grams.

Steps:

• Add the water, bouillon cubes, hash browns and Vegetables into soup pot.
• Boil until the vegetables are soft, stirring often.
• Add 2 cans mushroom soup, velveeta cheese, and the milk.
• Return to a boil, then simmer 30 minutes.
• Serve.
• This freezes well for OAMC.

Steps:

• In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Steps:

• Saute mushrooms, onion, celery, carrot, garlic and potatoes in 1Tbs butter until tender.
• Continue to saute add the rest of butter and flour to make roux.
• Add wine. cook 2-3 minutes. Add spices to taste.
• Add box of stock slowly so it is not lumpy let simmer 10-15 minutes.
• Add milk.
• Let simmer so flavors may meld.
• Enjoy.