Slow-cooked black beans, red peppers, roasted sweet corn and diced green chilies in a purée of vine-ripened tomatoes with a splash of fresh-squeezed orange juice.

Diced tomatoes, English cucumbers, Vidalia onions and bell peppers with extra virgin olive , balsamic vinegar and a dash of pepper sauce.

A puréed blend of slow-simmered green split peas, onions, celery, and carrots with hearty kale and a fragrant rosemary finish.

Savoy cabbage, diced carrots and tender sweet potatoes in a purée of sautéed vegetables with extra virgin olive oil and a hint of thyme.

Slow-simmered crushed tomatoes and ribbon-cut basil in a flavorful vegetable stock with extra virgin olive oil and a pinch of sea salt.

Tender white beans and sautéed escarole in a handcrafted vegetable stock with fennel, chopped basil and a touch of extra virgin olive oil.