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Easy 5-Ingredient Tofu Soup
Lunch

Easy 5-Ingredient Tofu Soup

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
  2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

Fennel Soup II
Lunch

Fennel Soup II

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
  2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

French Lentil Soup
Lunch

French Lentil Soup

5.0

Prep
20 min
Cook
155 min
Total
175 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
  2. 2 Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
  3. 3 Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

By SHubrich

Lighter Potato and Leek Soup
Lunch American

Lighter Potato and Leek Soup

4.0

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
  2. 2 Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
  3. 3 Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.

By wamsley

Vegetarian Tortilla Stew
Lunch Mexican

Vegetarian Tortilla Stew

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

By Mindy

Orange Vegetables Soup
Lunch American

Orange Vegetables Soup

3.9

Prep
60 min
Cook
90 min
Total
165 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
  3. 3 Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
  4. 4 Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
  5. 5 Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

By OLENAJOY

Botwinka (Polish Vegetable Soup with Beet Greens)
Dinner European

Botwinka (Polish Vegetable Soup with Beet Greens)

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
  2. 2 Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
  3. 3 Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

By Olenka

Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)
Dinner European

Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)

4.9

Prep
45 min
Cook
63 min
Total
108 min

Instructions

  1. 1 Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
  2. 2 Heat oil in a large pot over medium heat. Cook potatoes in hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
  3. 3 Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce heat and cook, covered, until carrots are tender, about 30 minutes.
  4. 4 Stir sausage slices, parsley, and chives into soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

By Marianne

Millet-Stuffed Peppers
Dinner

Millet-Stuffed Peppers

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
  2. 2 Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
  3. 3 Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

By SUSANK29

Coconut-Tamari Mushroom Soup

Coconut-Tamari Mushroom Soup

3.9

Prep
10 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
  2. 2 Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

By A

Instant Pot® Quinoa Taco Meat Substitute
Dinner

Instant Pot® Quinoa Taco Meat Substitute

5.0

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
  5. 5 Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

By Garrett Griffin

Luscious Lima Bean Soup
Dinner

Luscious Lima Bean Soup

4.5

Prep
25 min
Cook
125 min
Total
270 min

Instructions

  1. 1 Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
  2. 2 In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
  3. 3 In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

By Ann Caterina

Lentils for Stagflation
Dinner

Lentils for Stagflation

4.0

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Bring brown rice and 3 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes.
  2. 2 Meanwhile, heat the sesame oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in the remaining 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes. Make four shallow indentations in the cooked lentils with the back of a spoon, and crack a whole egg into each indentation. Recover, and continue cooking until the eggs have cooked to your desired degree of doneness, about 5 minutes for medium-well. Serve over the brown rice.

By livand

Honey Garlic Barbecue Sauce

Honey Garlic Barbecue Sauce

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Dissolve vegetable bouillon in boiling water.
  2. 2 In a large saucepan over medium heat combine vegetable broth, ketchup, Worcestershire sauce, mustard, onion flakes, salt, sugar, cayenne pepper, oil, lemon, honey and garlic. Bring to a boil; reduce heat and simmer for 10 minutes.

By Krista B

Green Squash Soup
Dinner

Green Squash Soup

4.5

Prep
35 min
Cook
80 min
Total
115 min

Instructions

  1. 1 Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
  2. 2 Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
  3. 3 Blend soup using a hand immersion blender until creamy.

By sciencerunner

Potato, Spinach, and Leek Soup
Dinner

Potato, Spinach, and Leek Soup

3.8

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
  2. 2 Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.

By lawgirl

Curried Israeli Couscous
Dinner Middle Eastern

Curried Israeli Couscous

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
  2. 2 Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.

By FrackFamily5 CACT

Easy Bean and Rice Casserole
Dinner

Easy Bean and Rice Casserole

4.0

Prep
10 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
  4. 4 Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

By Jax

Stuffed Roasted Barbecue Chicken
Dinner

Stuffed Roasted Barbecue Chicken

4.0

Prep
20 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
  2. 2 Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
  3. 3 Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
  4. 4 Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
  5. 5 Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.

By yofe

Millet and Beef Stuffed Peppers
Dinner

Millet and Beef Stuffed Peppers

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
  2. 2 Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
  3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
  4. 4 Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
  5. 5 Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.

By jamiet

Sweet Potato, Spinach, and Halloumi Curry
Dinner

Sweet Potato, Spinach, and Halloumi Curry

4.9

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
  2. 2 Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
  3. 3 Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.

By nhannides

Brussels Sprouts with Nuts
Dinner American

Brussels Sprouts with Nuts

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.

By Ursel

Couscous with Roasted Butternut Squash and Beets
Dinner

Couscous with Roasted Butternut Squash and Beets

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
  3. 3 Roast in the preheated oven until tender, about 30 minutes.
  4. 4 Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
  5. 5 Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.

By Kennedy Bryce Buhler

Soup For Couscous

Soup For Couscous

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Chop all the vegetables into medium chunks.
  2. 2 Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.
  3. 3 Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.
  4. 4 Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.

By Tania Covo

Basic Vegetarian Pho
Dinner

Basic Vegetarian Pho

4.5

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
  2. 2 Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
  3. 3 Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.

By LindsayRose5

Tomato Soup III
Dinner

Tomato Soup III

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
  2. 2 Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
  3. 3 Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

By PEPRICH

Plant-Based "Chicken" Pot Pie
Dinner

Plant-Based "Chicken" Pot Pie

Prep
25 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
  4. 4 Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
  5. 5 Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
  6. 6 Remove from the oven and let cool for 10 to 15 minutes before serving.

By btnymeg

Sweet and Tangy Cabbage Soup
Dinner

Sweet and Tangy Cabbage Soup

4.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Stir in cabbage, celery, onion, and garlic. Cook until onion is translucent, about 5 minutes. Stir in water and vegetable bouillon. Add diced tomatoes, tomato paste, and vinegar. Continue stirring, slowly adding sugar until broth reaches the desired sweetness.
  2. 2 Season soup with paprika, cayenne, rosemary, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are tender, 40 minutes to 1 hour.

By Aureliee