Those chilly nights aren't going away any time soon and I did have a request
for more soup recipes. Soooo. . .
Split Pea Soup
2-1/2 cups split peas 1 large onion, chopped
1-1/2 cup carrots, diced 1 cup celery + tops, chopped
1 leek, chopped (optional) 1/2 cup parlsey, minced
1-1/2 cup potatoes, diced 1 bay leaf
1to 3 cloves garlic, minced black pepper & salt to taste
veggie broth to cover
Put chopped veggies and spices in a large pot and cover with veggie broth.
Cook until everything is tender.
Tomato Rice Soup
1 cup celery & tops, chopped 3 fresh tomatoes, chopped
3/4 cup carrots, diced 1/2 cup parlsey, minced
1/2 large green pepper, diced 1 cup long grain brown rice
1 to 2 medium zucchini, chopped 1 to 4 cloves garlic, minced
one 28 oz can whole tomatoes, chopped + juice
one large onion, chopped 2 TBs tomato powder or paste
1/8 tsp ground cloves 7-1/2 cups water or veggie broth
1/4 tsp black pepper 4 tsp vegetable broth powder
1/4 tsp dried lemon rind or 1 tsp fresh
Put everything into a large pot and cook until the vegetables are cooked and
the rice is tender. About an hour or so.
(This makes a lot.)