Almost Vegan

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Two Great Soups!

Taco Soup

By Mary Cesaratto

1 lb Ground Beef (use soy meat and add when ready to eat)


Salt & pepper

2 cans diced tomatoes

2 cans pinto beans

1 can corn

1 can white hominy

1 can chopped green chives

1 package taco seasoning

1 package Hidden Valley Ranch Dressing Mix

Brown meat with onion, salt and pepper. Add remaining ingredients, undrained. Stir and simmer for about 1 hour.

Can serve with chips and cheese


Anns’s Really Good Veggie Soup

By Ann Alexander


            Put some favorite music on, so you will be a happy cook.

            That way the soup will taste Really Good – yes, it’s true.

            You’re gonna put your love in it!


In a smaller pot pour 2 cups water


½ cup lentils (I like French green), pick over them first

5 or 6 collard green leaves (or green chard), pull off the stems

     and chop the leaves – don’t use stems in this

a cube of Wyler’s chicken bouillon

Bring to a boil,  put the lid on and then reduce to low (#3 or 4)

while you do the rest of the recipe


Into large soup pot drizzle good olive oil – 1 or 2 TBL

Into the pot start cooking on medium high heat for a few minutes

the following, until veggies soften a bit (maybe 6 or 7 minutes):

Medium white onion or ½ large white onion, diced

2 medium carrots or 1 large one , scraped, sliced thinly

2 smaller (inside the stalk) celery stalks. thinly chopped

large garlic clove or 2 small ones, chopped fine or pressed

Stir several times to blend and cook evenly


ADD to big pot, stirring as you add:

½ head green cabbage, sliced then chopped

10 or 15 fresh green beans, chopped, about 1 inch pieces

a yellow squash, cut in half vertically and sliced


2 boxes 32 oz Swanson chicken broth (or veggie broth)

Two  14 oz cans tomatoes, petite diced, and don’t vary this

small can tomato paste

another cube of Wyler’s chicken bouillon



the lentil/collards mixture now

TBL dried oregano and TBL dried basil – put in your palms and

     rub together over the pot to release the flavor of the herbs

tsp to a TBL kosher salt – to taste; or omit salt, if you prefer


Bring everything to a boil

Put the lid on, reduce to simmer (#3) just 5 to 10 minutes.

Turn the fire out, leave the lid on, and let it sit for 15 to 20 minutes

That is a secret of good soup – let the flavors meld together.


Serve it with:

Cornbread or Triscuit (Olive Oil and Dill is a complementary flavor)

Or whatever sounds good to you


If someone wants meat – I suggest stir frying slices of a good sausage

and have a little of that on the side.  Do not add the meat to the soup.





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