This is a recipe using leftover TOFU CHICKEN NOODLE SOUP turned into an egg sauce using Zero Egg Basics powdered egg (meaning there’s no egg
Tofu Chicken Noodle Soup Shredded tofu acts as chicken and noodle in one, which means lower in carbs! Celery, cabbage, onion and carrot steeped with
CHICKEN-FREE CHICKEN SOUP This is Steve’s favorite soup of all time. Made with Delight Soy Chicken and buckwheat ramen. I’ll have to agree. Something about
AFC MINESTRONE SOUP Fresh veggies, canned veggies and canned beans with soy protein simmered in a light tomato broth seasoned with garlic, fennel, basil, caraway
VEGGIE POT BEANS A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content
SWEET AND SOUR BAKED BEAN SOUP Making soup absent animal broth is not difficult but it’s different. We use veggie bouillons, or combine veggie, bean
AFRICAN CRICKET CHILI – therapeutic too A ‘Cure Whatever Ails You’ Soup. Or at least you’ll think you’re cured. Hibiscus, lavender, black forbidden rice with
AFC Coral Horseradish Sauce BROCCOLI BAKED BEAN POT This dish does not require much cooking time. Serve as a stew or as a topper for baked
Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use.
BIRD SOUP? That’s what you wanted? Well, here it is. Only without the bird. Better without the bird! Guaranteed. Makes 22 cups
HOT AND SOUR CAULIFLOWER SOUP A hot and sour cauliflower soup with spinach, leftover baked potato and carrot ribbons floating with udon Japanese noodles and
WILD NOODLE SOUP A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s
STEVE’S DERBY STEW Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro. Makes 18 cups
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
TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious! Grape leaves, a surprising addition. A soup designed for restaurants!
TOMATO CARROT HERB SOUP for restaurants Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic, basil, coriander and mint. Served with a
TOMATO RICE STEW for restaurants with cabbage, baby carrots, baked beans and roasted peppers. Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy!
PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra