1/4 cup butter
1/4 cup all-purpose flour
1/2 onion, chopped
2 cloves garlic, minced
4 medium red potatoes, chopped
1/2 tablespoon imitation bacon bits
1/8 teaspoon dried celery flakes
1 pinch ground dry mustard
1 pinch ground cloves
cayenne pepper to taste
salt and pepper to taste
1 1/2 cups rice milk
1 1/2 cups water
1 (15 ounce) can beans, drained, liquid reserved
In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.
Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
3 tablespoons all-purpose flour
2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 bay leaf
1/2 cup milk
1 cup warm milk
1 (16 ounce) package frozen corn kernels
1/2 cup medium salsa
1/2 cup cream cheese, diced
1 (10 ounce) can diced tomatoes with green chile peppers, drained
In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.
Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. Heat for 5 minutes. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. Heat but do not boil.
could i somehow combine them? i don't think the cream cheese is necessary. but i don't know if this would actually be good or not. suggestions?
cross posted to vegan cooking