As we quickly approach the fall season, it will be time to get out the soup recipes for those cool~how I look forward to them~fall days.  Following are a couple of soup recipes that do not use meat or meat broth.  If you are looking for a different soup recipe, try one of these.

Note:  This is a soup my 15-year-old grandson came up with.  He likes to make it about once a week.  He hopes you will enjoy his soup recipe.

DUSTIN’S SPICY EGG SOUP

1 1/2 qt water

1/2 tsp vanilla

2 tbsp bacon bits (or crisply fried crumbled bacon)

1 tbsp chopped onion flakes

1/2 tbsp garlic pepper salt

8 large eggs, lightly mixed but not beaten

1 ~ 1 1/2 tsp crushed red pepper flakes, according to your taste

Put water into a 3-quart saucepan.  Add onion flakes, garlic pepper salt and bring to a gentle boil. Add eggs, bacon, vanilla, and red pepper. Continue to cook over medium heat until eggs are cooked.  Stir often while cooking.

TOMATO CARROT SOUP

2 1/2 tsp olive oil

1 cup chopped sweet onion

1/2 cup chopped carrot

6 cups chopped tomatoes that have been seeded and peeled

1/4 tsp pepper

1 can (14.5 oz)  vegetable broth

6 tbsp plain fat-free yogurt

1 tbsp minced fresh tarragon

Heat oil in a large saucepan over medium heat.  Add onion and carrot and saute 5 minutes until tender.  Add tomato and cook for 10 minutes.  Pour mixture into food processor or blender (may have to do half at a time) and process until smooth.  Ladle 1 cup soup onto 6 serving bowls and top each with 1 tbsp yogurt and 1/2 tsp tarragon.

Enjoy!