Pink Lentil Cream

PINK LENTIL CREAM Serve as an elegant first course appetizer soup, use as gravy or as thickener/flavor enhancer for other sauces instead of cornstarch/flour and bouillon. Easy, cheap and super smooth! Makes 4 cups 2 c. washed pink lentils 4 c. water 1 t. pink Himalayan salt fresh grind black pepper to taste 2/3 c.... Continue Reading →



FAT-FREE BAKED BEAN & ROASTED TOMATO SOUP Bush's Beans proves that you don't need fat nor oil to enjoy good tasting baked beans, and you don't need it in a soup either! Makes 7-1/2 cups 15.25 oz. can whole kernel corn including liquid 28 oz. can Dei Fratelli Fire Roasted Crushed Tomatoes (substitute diced or... Continue Reading →


SHARON'S DIRT BROTH The animal-free chef's answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I've ever had. Before - During - After. Makes 35 cups This is a lengthy process, so don't engage... Continue Reading →


TRICOLOR TOASTED QUINOA SOUP Color overload - just what your system wanted! Great flavor, texture. Freezes well. Fat-free too! Easy to make. Long shelf life in back of refrigerator. Breakfast, lunch or dinner - it works for me! Makes 14 cups 10 c. water 1 lb. baby carrots 2 c. sliced celery 1-1/2 lbs. fresh... Continue Reading →


GLUTEN-FREE VEGGIE NOODLE SOUP My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift! Makes 20 cups 16 c. water 1 c. dried blackeye peas, washed and drained 1 lb. carrots, peeled and cut into 1/2 inch cubes 2 c. diced white onion, 1/2 inch squares 1/4 c. Minor's Mushroom Base... Continue Reading →


RED VELVET SOUP Wow. Nice. Nice. Nice. Restaurant friendly! Mostly fat-free! Who would of thought that lima beans and beets could taste so good? Makes 4-1/4 cups 2 c. water 2 c. froz. lima beans 15 oz. can whole beets, including liquid 1/2 sm. yellow onion, coarsely cut 10-3/4 oz. can condensed tomato soup 1... Continue Reading →


EDAMAME SPLIT PEA SOUP Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free! Makes 7 cups 2 c. dried split green peas, rinsed till all foam disappears 2 c. froz. shelled edamame (soy beans) 10 c. water 1 T. salt 2 t. ground fennel seed 1 t. dried ground... Continue Reading →

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