Adapting Frontier Soups Hearty Meal Soups into Vegetarian Soup

In general we use chicken broth to complete our recipes. If you want to substitute vegetable broth, you may find you want to add some salt. If you are also avoiding salt, try adding a tablespoon or more of lemon juice to brighten flavor and plenty of freshly ground black pepper. The following adaptations make suggestions for leaving out the meat called for in our basic recipe.

California Gold Rush White Bean Chili
Option 1: Delete the ground turkey, and use 5 cups broth instead of 6.
Option 2: Same as above but add box of frozen or cut up fresh butternut squash for the last 30 minutes of cooking.

Dakota Territory Beef Barley Bean Stew
Make mushrooms the meat in this stew. Cut the quantity of broth to 8 cups. Delete the beef and add 1 pound fresh mushrooms sautéed to start the recipe. Finish with the diced turnip or potato and sherry for the last 45 minutes.

Indiana Harvest Sausage Lentil
Start the soup with sautéing the vegetables that go into ratatouille: a red and green pepper, large onion, 2 medium zucchini, a small eggplant--cut up into 1-inch chunks. Add the soup mix and 8 cups broth. Simmer 45 minutes, add the tomatoes and simmer 10 minutes. Serve with grated parmesan cheese!

Minnesota Heartland 11 Bean Soup
Delete the meats. Use 8 cups water and add 1 cup barbecue sauce for the final 45 minutes of cooking. Adding 1/2 cup rice is another option for the last 45 minutes, but go with 10 cups broth to start the recipe.

New Mexico Mesa Spicy Fiesta Soup
Use 5 cups broth and canned Rotel tomatoes with green chilies instead of regular diced tomatoes for a more spicy flavor.

Calling all vegetarian cooks! Have you tried adding tofu to any of our mixes? We’d love to hear how you adapted those recipes. Email us your notes.