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Santa Fe Soup

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Enjoy this hearty vegetarian soup chocked full of protein and fiber rich beans.

1 can pinto beans
1 can kidney beans
1 can black beans
1 can whole kernel corn
1 can diced tomatoes
1 can vegetarian burger
1 chopped onion (saute separately)
1 pkg Ranch dressing
1 pkg Fritos scoops
1/2-1 pkg Taco seasoning
Sour cream (as garnish) 

Break up the burger and dump all but the Fritos and sour cream into a slow cooker. Mix well. Turn on low and leave for 6 to 8 hrs. Serve with Fritos and dollops of sour cream.

Servings: 4-6

Submitted by Jan Haveman

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Santa Fe Soup

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Macaroni Casserole

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Here’s a nice twist on one of the old comfort foods with the addition of vegetables.

2- 8 oz pkgs elbow macaroni

2- 10 3/4 oz cans cream of mushroom soup
1 1/2 lbs sharp cheddar cheese, grated
1/2 C margarine
2 lg green peppers, chopped
2- 4 oz jars pimento, chopped
2- 8 oz cans water chestnuts, drained and sliced
2- 4 oz cans button mushrooms, drained

Cook and drain macaroni. Stir soup and cheese (reserve some for topping) into warm macaroni. Saute onions and peppers in margarine. Add sauteed vegetables along with remaining ingredients to macaroni mixture. Place in casserole dish and sprinkle with remaining cheese and bake, uncovered, at 350° for 30 minutes or until bubbly.

Servings: 12-16

Submitted by Alicia Adams

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Macaroni Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Fresh Corn Salad

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Here’s a wonderful raw salad that you make ahead of time. Simple to prepare and big on taste.

kernels from 2 ears of corn (approx. 2 C)

1/2 C chopped green pepper
1/2 C halved grape tomatoes or cherry tomatoes
1 sm can black olives, sliced
1 sm sweet onion, diced
1/3 C herb-flavored Feta cheese, crumbled

Toss all ingredients together and marinate in refrigerator.

Servings: 6

Submitted by Elaine Nelson

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Fresh Corn Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Fresh Vegetable Soup

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Fresh and lovely, you could serve this soup tonight and freeze some for later!

3 Tbsp butter or margarine

1 med onion, chopped
1 lg stalk celery with leaves
1 lg carrot, sliced
1 lg potato, peeled and diced
1 lg tomato, peeled and diced
3 Tbsp fresh basil, chopped
1 qt stock (McKay’s seasoning)
2 sm zucchini, sliced
1/2 head cauliflower (break into bite size florets)
1 tsp Lawry’s seasoning salt
1 tsp pepper, optional
1 C peas (fresh or frozen)
Parmesan cheese, optional

Melt butter or margarine in large stockpot. Add onion, celery and carrot. Cool 10 minutes, stirring occasionally. Add potato, tomato, basil and stock. Bring to boil, reduce to a simmer and cook 15 minutes. Add zucchini, cauliflower florets, seasonings and simmer 10-15 minutes. Add peas and cook for 5 minutes. Serve with Parmesan cheese if desired.

Servings: 6-8

Submitted by Betty Fike

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Fresh Vegetable Soup

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Garbanzo Loaf

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Here’s a very versatile recipe that can be made into a spread or entree. Adding to it’s versatility are optional ingredients that can be added in while making it a spread.

1 lg onion, chopped

1 green pepper, chopped
2 C cooked garbanzos (may use can but drain)
1/2 C peanut butter
1 C cooked Spanish style tomatoes
2 Tbsp flour
1 tsp sage
1 tsp garlic powder
1/2 to 1 tsp seasoned salt
1 C seasoned bread crumbs

Saute onion and green pepper in small amount of water until soft. Place onions and green pepper in a food processor with the rest of the ingredients blending until smooth. Place mixture into a well sprayed 9 by 13 inch pan. Bake at 350° for a minimum of 1 hour to a maximum of 1 and 1/2 hours. If using for a spread be careful not to over dry mixture in the oven. If using as an entree bake for 1 hour.

After cooling, break up loaf and mash with regular or soy mayo, chopped celery, olives, pickles, etc., to make spread. Loaf can also be frozen for use later.

Submitted by Sharon Robberson

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Garbanzo Loaf

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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