In a saucepan, combine diced potatoes and diced onion.

Add just enough Homemade Vegetable Broth to cover them.

Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and let it simmer until the potatoes and onions are tender, about 15 minutes.

Once the potatoes and onions are tender, use a potato masher or immersion blender to mash or blend them to your desired consistency.

Gradually add soy or rice milk to the saucepan, stirring constantly, until you achieve a creamy consistency.

Adjust the amount of milk based on your preference.

Season the soup with Bragg Liquid Aminos to taste.

Stir well to incorporate the seasoning.

Pour the creamy potato bliss soup into serving bowls.

Garnish each bowl with minced parsley.

Serve the soup hot and enjoy its comforting flavors.

Soak barley overnight in distilled water.

The next day, rinse the barley in hot water and drain well.

In a large pot, combine the soaked barley, grated carrots, grated yellow squash, chopped celery, chopped scallions, minced parsley, carrot juice, and distilled water.

Heat the soup mixture slightly over medium heat, stirring occasionally, until heated through.

This should take about 5-7 minutes.

Serve the harvest barley garden soup immediately.

In a blender or Vita-Mix, combine hot Homemade Vegetable Broth, chopped almonds, fresh parsley leaves, and Bragg Liquid Aminos.

Blend the mixture until smooth and creamy.

Gradually add shredded carrots to the blender, blending until you achieve the desired consistency.

Pour the soup into serving bowls.

Garnish each bowl with finely chopped green onions.

Serve the vibrant carrot almond soup immediately.

In a large soup pot, combine chopped onions, minced garlic, carrots, celery, potatoes, parsley leaves, dried thyme, dried basil, and Bragg Liquid Aminos.

Sauté the vegetables and seasonings in a small amount of water over medium heat until they are slightly tender, about 5-7 minutes.

Pour in the distilled water, covering the vegetables completely.

Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low and let the broth simmer gently for about 1 hour, allowing the flavors to meld together.

After an hour, remove the pot from the heat and let the broth cool slightly.

Strain the broth through a fine mesh strainer or cheesecloth into a clean container, discarding the vegetables.

Let the broth cool completely before storing it.

You can freeze it in portions for later use or keep it in the refrigerator for up to one week.

In a slow cooker, combine diced carrots, potatoes, celery, onion, cabbage, green beans, diced tomatoes, pearl barley, dried parsley, dried basil, and Bragg Liquid Aminos.

Add enough Homemade Vegetable Broth or water to cover the vegetables and barley.

Stir to combine.

Cover the slow cooker with the lid and cook on low heat for 6-8 hours, or until the vegetables and barley are tender.

Once the soup is cooked, season with salt and pepper to taste.

Serve the hearty harvest vegetable soup hot, garnished with fresh herbs if desired.

Place the chopped tomato in a blender or Vita-Mix and blend at low speed until creamy.

Add the chopped cucumber, red bell pepper, Italian seasoning, dill, Bragg Liquid Aminos, minced chives, and minced parsley to the blender.

Blend all ingredients until well mixed and smooth.

Serve the garden fresh tomato gazpacho at room temperature for immediate enjoyment or cover and chill in the refrigerator for a few hours for a refreshing cold soup.

Stir well before serving and garnish with additional fresh herbs if desired.

In a large saucepan, heat the olive oil over medium-high heat.

Add the sliced carrots, chopped onion, and minced garlic.

Cook until the vegetables are tender, about 5 minutes.

Stir in the minced ginger, curry powder, cinnamon, and nutmeg.

Cook for 1 minute, allowing the spices to become fragrant.

Add the butternut squash chunks and organic apple juice to the saucepan.

Bring the mixture to a boil, then cover and reduce the heat to simmer for 15 minutes or until the squash is tender.

Using a blender or food processor, puree the soup in batches until smooth.

Return the pureed soup to the saucepan and heat through.

Serve the spiced butternut bliss soup hot or chilled, garnished with a sprinkle of cinnamon or fresh herbs if desired.

In a large soup pot, heat 1/4 cup of the vegetable broth over medium heat.

Add the chopped onion, celery, carrots, and minced garlic.

Sauté until the onion is tender, about 5-7 minutes.

Stir in the dried thyme, basil, and oregano, coating the vegetables evenly with the herbs.

Add the chopped cabbage, drained garbanzo beans, red kidney beans, chopped tomatoes, and remaining vegetable broth to the pot.

Stir to combine.

Bring the soup to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.

If the soup becomes too thick, add more vegetable broth as needed to reach your desired consistency.

Adjust the seasoning if necessary, adding more salt or dried herbs to taste.

Serve the speedy garden minestrone hot, garnished with fresh basil leaves if desired.

In a large soup pot, heat the olive oil over medium heat.

Add the minced garlic, chopped onion, carrots, and celery.

Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the Italian seasoning and Bragg Liquid Aminos, ensuring the vegetables are coated well.

Add the fresh corn, chopped cabbage, organic tomato sauce, chopped tomatoes, and water to the pot.

Stir to combine.

Bring the soup to a simmer and let it cook for 1 hour, allowing the flavors to meld together.

After 1 hour, add the whole wheat pasta spirals and any leftover vegetables from the fridge, if using.

Simmer for an additional 15 minutes or until the pasta is tender.

Adjust the seasoning if necessary, adding more salt or Italian seasoning to taste.

Serve the garden harvest vegetable soup hot, garnished with fresh herbs if desired.

Enjoy this nourishing and comforting soup!