Egg Free, Dairy Free Potato and Vegetable Soup

This is one of our favorite soups ever. Full of vegetables and creamy, this soup is amazing! I added 1 pound of cooked ground sausage, but you can either leave it out or replace it with any meat you desire.

Potato and Vegetable Soup

6 cups broth
6-8 potatoes, diced
20 baby carrots, sliced into 1/4ths
1 tsp Italian Seasoning
1/2 tsp pepper
2 1/2 cups frozen vegetables desired (we used 2 cups mixed vegetables and 1/2 cup peas)
1 cup soy milk
1/2 cup flour

Bring the broth to a boil in a soup pot. Add the potatoes, carrots, Italian Seasoning, and pepper. Cook over medium heat, stirring occasionally, until tender. Stir in the frozen vegetables. In a separate bowl, whisk the soy milk and flour until smooth. Add the soy milk mixture. Cook over low heat, stirring occasionally, for 10 minutes or until thickened.
*  If desired, you can stir 1 lb of cooked ground sausage or any meat desired into the mixture with the vegetables.

Egg Free, Dairy Free Potato Corn Chowder

This Potato Corn Chowder is very good, especially on a chilly night with Drop Biscuits. We added diced ham into the chowder and it was wonderful.

Potato Corn Chowder

5 large potatoes, peeled and cubed
16 oz bag frozen corn
1 lb cooked diced ham, chicken, turkey, ground sausage, ground beef, etc. - optional
4 cups broth, divided use
1/2 tsp salt
1/2 tsp pepper
1/4 cup flour
1 cup soy milk

In a soup pot over high heat, combine the potatoes, corn, meat, 3 1/2 cups broth, salt, and pepper. Cook and stir until the mixture comes to a boil. Cover, reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. In a separate bowl, combine the remaining 1/2 cup broth and flour. Add to the potato mixture then cook and stir until it is thickened. Add the soy milk then cook, stirring occasionally, until hot but not boiling.
*  2 cups of soy milk can be used if you want your chowder thinner.

Egg Free, Dairy Free Fresh Tomato Soup

This fresh tomato soup is worth the small amount of extra work. It is very good with safe grilled cheese sandwiches, biscuits, or anything you desire.

Fresh Tomato Soup

6 cups chopped tomatoes (since they will be blended, they do not have to be small -
          I cut cherry tomatoes in half)
3 cups chicken broth
3 tbsp dairy free margarine
3 tbsp flour
1 tsp salt
1 tsp sugar
1/2 tsp pepper

Place the tomatoes and broth in a soup pot over medium heat. Cook, stirring occasionally, for 20 minutes over a light boil. Use an immersion blender to blend until smooth. In a separate small saucepan, melt the margarine. Whisk in the flour. Add a little of the tomato mixture then whisk until smooth. Add the salt, sugar, and pepper then heat until thickened.
*  If you don't have an immersion blender, you can allow the mixture to cool a little then blend in a regular blender.

Egg Free, Dairy Free Crock Pot Potato Corn Chowder

I love using the crock pot and this chowder turned out really good. I made some Drop Biscuits to go with it.  Perfect for an easy winter meal.

Crock Pot Potato Corn Chowder

7-8 cups (6 large potatoes), peeled and diced potatoes
19 oz package frozen corn
1/4 cup flour
Salt, pepper, garlic powder, and onion powder to taste
6 cups chicken broth
1/2 - 1 lb cooked diced chicken, ham, sausage, etc. can be added to the chowder with the potatoes and corn.

Combine the potatoes, corn, flour, and seasonings in the sprayed crock pot. Stir in the broth. Cover then cook on low 7-8 hours or on high for 3-4 hours.

Egg Free, Dairy Free Creamy Broccoli Cauliflower Soup

This is now my favorite soup. We've already made this soup many times. It freezes and reheats great. If you like your soup with a little more spice, add more pepper.

Creamy Broccoli and Cauliflower Soup

3 cups chicken broth
16 oz frozen broccoli
16 oz frozen cauliflower
2 cups soy milk (you can use more or less depending how thick you want your soup), divided use
2 tbsp. cornstarch
1/4 tsp pepper
1/4 tsp salt

Bring the broth to a boil in a soup pot over medium high heat. Add the broccoli and cauliflower. Boil for 5-8 minutes or until tender. Do not drain. Use an immersion blender to blend the vegetables until smooth. In a small separate bowl, whisk 1/2 cup of the soy milk, cornstarch, pepper, and salt. Pour the mixture into the vegetable mixture then whisk in. Add the remaining 1 1/2 cups of soy milk then whisk until thick and bubbly.
*  The soup freezes very well.
*  If you don't have an immersion blender, you can cool the ingredients a little then pour it into a blender then blend until smooth. Depending on your size of blender, you may need to blend it in batches. When smooth, place it back in the pan then continue as instructed.

Egg Free, Dairy Free Creamy Sausage Potato Chowder

I served this Creamy Sausage Potato Chowder with biscuits. It was hearty and the flavors were perfect together. I sliced the sausage, but next time I'm going to dice it.

Creamy Sausage Potato Chowder

5 tbsp dairy free margarine
3 tbsp flour
1/4 tsp salt
1/4 tsp pepper
2 cups soy milk
1 package smoked sausage or Polska Keilbasa, sliced or diced
2 cans diced potatoes
1 can peas

Melt the margarine in a soup pot over medium high heat. Whisk in the flour, salt, and pepper. Add the soy milk then cook and whisk until smooth and thickened. Stir in the sausage, potatoes, and peas then cook until heated through.

Egg Free, Dairy Free Ham and Potato Chowder

This Ham and Potato Chowder is hearty and perfect on a snowy winter night with warm biscuits.

Ham and Potato Chowder

5 cups peeled and diced potatoes
4 cups water
1-2 cups diced cooked ham
3 chicken bouillon cubes
1/2 tsp pepper
1/4 cup dairy free margarine
1/3 cup flour
2 cups soy milk

Place the potatoes, water, ham, bouillon cubes, and pepper in a soup pot. Bring to a boil then reduce the heat to medium. Cook for 10-15 minutes or until the potatoes are tender. Do not drain. Meanwhile, in a small saucepan, melt the margarine. Whisk in the flour. Whisk in the soy milk then cook and whisk until smooth and thickened. Stir the white sauce into the potato mixture. Cook and stir until heated through.

Egg Free, Dairy Free Vegetable Tomato Rice Soup

I love throwing ingredients together and seeing what happens. I started with crushed tomatoes and broth then just added a few ingredients I was in the mood for. The result is a healthy, satisfying and delicious soup. This soup would also be good if you leave out the crushed tomatoes and use additional broth.

Vegetable Tomato Rice Soup

28 oz can crushed tomatoes
16 oz frozen broccoli and cauliflower, cooked according to the package
4 cups chicken broth
2 cups uncooked rice, cooked
2 cups cooked diced chicken

Combine all of the ingredients in a soup pot. Simmer until heated through.
* This soups freezes great and reheats easily in the microwave.

Egg Free, Dairy Free Kid Friendly Chili

My mom has always made her chili this way. My girls love it.

Kid Friendly Chili

4 cans (15.5 oz each) kidney beans
28 oz crushed tomatoes
1 lb cooked ground beef
Chili powder, onion powder and garlic powder to taste

Combine all of the ingredients in a soup pot. Place over medium low heat then cook, stirring occasionally, until heated through.
*  Leftovers freeze perfectly.
*  If you want your chili less thick, add only 3 cans of the kidney beans.

Egg Free, Dairy Free Crock Pot Ham, Corn and Potato Soup

The broth to this soup is perfectly infused with the ham flavor. I had extra broth, so the next day I cooked some Minute rice in it.

Crock Pot Ham, Corn and Potato Soup

5-7 cups broth, depending how thin you want the soup and if you want leftover broth
1 lb cooked diced ham
2 cans diced potatoes
1 can creamed corn
1 can corn

Combine all of the ingredients in the crock pot. Cover and cook on low for 5-7 hours.
*  If desired, you can bring all of the ingredients to a boil on the stove then simmer until ready to serve.

Egg Free, Dairy Free Sausage Potato Soup

This creamy soup is quick and easy to prepare.

Sausage Potato Soup

1 lb ground sausage, browned
1 can diced potatoes
1 can creamed corn
2 cups beef broth
1 1/2 cups soy milk
1 cup instant mashed potato flakes (I use Betty Crocker mashed potato buds)

Place all of the ingredients in a soup pot over medium heat. Cook and stir until heated through and thickened.

Egg Free, Dairy Free Sausage Potato Rice Soup

I love soup when it's cold outside. My family really enjoyed this soup, especially with extra broth so that they can dip bread or biscuits.

Sausage Potato Rice Soup

2-4 cups beef broth, depending how much broth you want
2 lb sausage, casings removed and browned like ground beef
2 cans diced potatoes
2 cans corn
16 oz can tomato sauce
2 cups cooked rice

Combine all of the ingredients in a soup pot. Cook over medium heat, stirring occasionally, until heated through.
* If desired, you can use fresh diced potatoes and uncooked rice plus a total of 6 cups of beef broth. Simmer for 1 hour or until the potatoes and rice are tender.
* You can substitute the sausage for browned ground beef.
* If you are having sandwiches or something else with the soup, you would probably be able to cut this recipe in half.

Egg Free, Dairy Free Chicken Corn Rice Soup

This fast and easy to prepare soup is a nice alternative to our favorite Chicken Corn Noodle Soup.

Chicken Corn Rice Soup

10 cups chicken broth
3 cups instant white rice, uncooked
1 pound boneless, skinless chicken breasts, cooked and diced
1 can whole kernel corn
1 can creamed corn

Over medium heat, bring the broth to a boil in a large pot. Add the rice then cook, stirring occasionally, until the rice is soft. Reduce the heat to low. Add the chicken, corn and creamed corn then cook, stirring occasionally, until heated through. The longer this soup simmers, the better the taste becomes.

High School Soup

I call this High School Soup because I came up with this recipe for a project in home ec class. We have been making it ever since. This soup is easily changed to suit your taste. The top picture is how everyone loves it. The bottom picture is how I make it for me because I love broccoli and cauliflower.

High School Soup

8 cups beef or chicken broth
1 cup instant white rice, uncooked
1 box small noodles, uncooked (Ditalini, Orzo, ABC, etc.)
1 lb cooked meat (ground beef, ground turkey, chicken, etc.)
Vegetables desired -
        (The top picture is 1 can of creamed corn and 1 can of whole kernel corn.)
          (The bottom picture is 3 cups of thawed broccoli and cauliflower.)

In a large soup pot, bring the broth to a boil. Add the rice and noodles and cook, stirring occasionally, until soft. Add the meat and vegetables then simmer until heated through. The longer the soup simmers, the better the taste becomes. Top with croutons and crumbled bacon if desired.
*  I freeze this soup in individual containers and then reheat it in the microwave.

Egg Free, Dairy Free Croutons / Bread Crumbs

We love croutons in our soups, on our salads and just as a snack. I use the bread crumbs in everything from meatloaf to a breading for chicken. I usually make a big batch of croutons, 2-3 loaves of bread, and keep 1/2 of them as croutons and the other 1/2 I turn in to bread crumbs.

Croutons / Bread Crumbs

Line a baking sheet with foil. Break safe bread into cubes and place them on the sheet. Spray the cubes with a safe cooking spray (I use pam), then sprinkle on any seasonings desired. Place in the oven at 275 until they are crisp the whole way though (mine take about 30 minutes, but it is very thin white bread. I've made them with thicker wheat breads or grain breads and they take longer).

To turn the croutons into bread crumbs, place the croutons into a Ziploc bag and roll over them with a rolling pin or bang the bag with the rolling pin.

The croutons and bread crumbs will store for a long time in an airtight container as long as they are cooked the whole way though and completely crunchy.

Egg Free, Dairy Free Chicken Corn Noodle Soup

This is a wonderful soup that is quick and easy to prepare.

Chicken Corn Noodle Soup

13 cups chicken broth
2 cups chicken, cooked and diced
16 oz safe noodles, uncooked, any shape desired
1 can corn
1 can creamed corn

Bring the broth to a boil then add the chicken and noodles. Cook, stirring occasionally, for 10-15 minutes or until the noodles are tender. Add both cans of corn and heat through.
* I freeze this soup in individual containers for a quick lunch or supper.