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SOUPS

Soups are fast, inexpensive, and easy to make. They can provide you with a nutritious, complete meal in one bowl! They are also a great way to use leftovers. The following are very low in fat, and none of them have any cholesterol. I have included a creamy soup that is made with soy milk. You can also use blended vegetables to make a tasty, thick soup base. You don't need dairy products to make a good creamed soup! Substitute soy milk for milk in any recipe. One pointer - when using soy milk for soups, make sure that there is no sweetener already in the milk. Also, don't boil soy milk as it has a tendency to curdle.
Another way to make a good creamed soup is to boil peeled potatoes until they are soft, and blend them with a little water. This makes a thick creamy base with a flavor that goes well with most vegetables and spices. Enjoy these soups and don't be afraid to add your own ideas and creative twists!

Lima Bean Corn Chowder
This is one of the Café's all time favorites. People who don't even like lima beans, love this soup!

2 cups dry lima beans ½ tsp. thyme
6 cups water 1 tsp. garlic powder
1 chopped onion ¼ cup Braggs aminos or soy sauce 3 chopped stalks celery
4 cups frozen corn 2 Tbsp. canola oil
1 tsp. basil 3 cups soy milk
salt and pepper to taste

Cook the lima beans in water until soft (about 1 hour). Saute the onions, celery, and spices in the canola oil. Add the corn and cook until the vegetables are tender. Add this mixture to the beans. Put on a very low heat to keep warm and add the soy sauce and soy milk. Be careful not to boil after adding the soy milk. If the chowder is too thick add a little more water. Heat and serve. (makes about 14 cups)

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