veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Green Jade Vegetable Rice Soup
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Green Jade Vegetable Rice Soup


2 Carrots
2 Ribs Celery
2 Onions, medium size
6 Cloves Garlic
1 or 2 Chipotle Peppers (smoked jalapeno peppers)
10 cups Water
1 tbsp Ginger, ground
2 cups Brown Rice
4 lbs Vegetables, such as Broccoli, Zucchini, Red and Green Peppers,
or a frozen, stir-fry blend
2 lb Spinach
1/4 cup Soy Sauce
2 tbsp Cornstarch
(To enlarge the photo of the green jade vegetable rice soup, click on the photo or link)


Because we don't like to do a lot of cooking every day, and this soup is very good the next day or two, we have designed this recipe to make 2-1/2 to 3 gallons of soup.  If you wish to make a smaller quantity, cut back the recipe proportionally.

Place 8-12 cups of water into a stockpot and heat on �high� on stovetop.

Wash celery, and peel and wash the carrots, one of the onions, and the garlic. Remove stems from the chipotle peppers. Cut celery, carrots, and onion into pieces. Place these ingredients in a blender along with 1 to 2 cups of water to aid the blending process. Blend at high speed until smooth. Add to stockpot, rinsing out blender container with 2 cups of water and adding this to stockpot.

Peel and wash the other onion. Slice it into small pieces and add to the stockpot along with the ginger.

Bring stockpot ingredients to a boil, and then turn heat down to simmer.

Rinse the brown rice and add to the stockpot.

While the soup is simmering, add chopped vegetables, fresh or frozen.

While the soup is cooking, wash and chop the spinach (if using fresh spinach). Add to the stockpot when the rice has softened.

Add additional water, if desired

Mix 1/4 cup water with 1/4 cup soy sauce, and 2 tablespoons cornstarch.

When the spinach has softened, add this mixture to the soup and stir until the cornstarch has dissolved. Then turn the heat off and let soup stand for a few minutes to mellow the flavors.

Serve with a large tossed salad and enjoy!

Ingredients information



Peppers, Chipotle


Ginger, ground

Onions, Yellow

Rice, Brown


Pepper, Green Bell

Pepper, Red Bell

Squash, Zucchini


Soy Sauce

Corn Starch

Utensils and Equipment Information

Pot, Large Stainless Steel



Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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