Soups

Thick, Hearty Crockpot Soup:
Recipe by Sandie

� cup lentils
� cup split peas
� cup barley
� cup brown rice
1 cup diced celery
1 cup diced carrots
1 small onion, diced
1 green or red pepper, diced (I used stoplight peppers)
2 � 3 tbsp. minced garlic (depending on your taste)
� tsp. thyme
8 - 10 cups water/veggie broth (if soup gets too thick, add a little more water)
Salt and pepper to taste

Put everything, except salt and pepper in crockpot. Cook 8 � 12 hours on low (the longer this soup cooks, the better it is). For a creamy soup, blend part or all of the soup in a blender (careful, it�s really hot). Add salt & pepper when serving. NOTE: If prefered, use all split peas instead of lentils.

Hot and Sour Soup:
Recipe found on Internet

1 teaspoon minced garlic
2 tablespoons chopped red onion
1/2 teaspoon red pepper flakes
4 1/2 cups vegetable stock
8 ounces canned bamboo shoots, drained
10 ounces firm tofu, drained and cubed
1 large shiitake mushroom, sliced
1 scallion, chopped
1 1/2 tablespoons rice vinegar
2 tablespoons cornstarch
1 cup loosely packed, thinly sliced fresh spinach leaves

Combine the garlic, onion, and red pepper flakes in a heavy saucepan and cook, covered, over low heat until the onion is translucent, adding a little water if necessary to prevent scorching.

Stir in the stock. Add the bamboo shoots, tofu, mushroom, scallion, and rice vinegar and heat to boiling.

Combine enough water with the cornstarch to form a thin paste. Slowly pour the cornstarch mixture into the boiling soup, reduce the heat to medium, add the spinach, and continue to cook for 5 minutes.

Chili Mac Soup
Recipe found on Internet

1 large can of crushed tomatoes
6 cups water
1/2 cup dry elbow macaroni
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped red and/or green peppers
2 - 3 cans beans, any variety or mixture (kidney, red, pinto, garbanzo, white, etc.)
1 cup frozen corn
1 tsp. ground cumin
1 tbsp chili powder (or to taste)

Put all ingredients into crockpot and cook on low 6 - 8 hours.

Tortilla Soup
Recipe found on Internet

8 cups vegetable broth
1 15 oz. can small white northern beans
1 cup frozen corn
2 stalks celery
6 or 8 baby carrots, diced
2 or 3 cloves of garlic, minced
1 T. cumin
1 T. dried or 3 T. fresh chopped cilantro
3 or 4 green onions, chopped
Corn tortilla chips, crushed
soy cheese, optional
Salt and pepper, to taste

Add all ingredients except chips, cheese salt and pepper into a large saucepan and cook until veggies are tender (approximately 45 minutes). Add salt and pepper to taste. Serve with crushed chips and grated soy cheese.