STORM's blog: "RECIPES--SOUPS"

3 diced carrots 3 diced potatoes 2 stalks celery, chopped 1 diced onion 2 c chopped cabbage 2 c green beans 4 c diced tomatoes 1/2 c barley 2 T dried parsley 1 t dried basil 2 T Bragg Liquid Aminos Place all ingredients in crock-pot. Add enough water or Homemade Vegetable Broth to cover vegetables. Turn temperature to low and cook until tender, 6-8 hours

1 large tomato 1 medium cucumber 1/2 red bell pepper 1 t Italian seasoning 1 t dill 1 t Bragg Liquid Aminos 1 t minced chives 1 t minced parsley Place tomato in blender or Vita-Mix and blend at low speed until creamy. Add remaining ingredients and mix well. Serve at room temperature or cover and chill. Makes 1 to 2 servings.

1 c carrots, peeled and sliced 1 c chopped onion 1 clove garlic, minced 2 T olive oil 1 T minced ginger 2 t curry powder 1/4 t cinnamon 1/8 t nutmeg 2 medium butternut squash, peeled, seeded and cut into chunks 3 c organic apple juice In large saucepan, over medium-high heat, cook carrots, onion and garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is tender. In blender or food processor, puree soup, in batches, until smooth. Return to saucepan; heat through. Serve hot or chilled. Makes 8 (1 cup) servings.

1/2 c onion, chopped 1/2 c celery, chopped 1/c c carrots, chopped 1 clove garlic, minced 1/4 t thyme 3/4 t basil 1/4 t oregano 1 c cabbage, chopped 11/2 c garbanzo beans (canned, organic) 2 c red kidney beans (canned, organic) 1 can organic Italian tomatoes, chopped 6-8 c of Homemade Vegetable Broth Sauté in 1/4 c of the broth: onion, celery, carrots, and garlic until onion is tender. Add remaining ingredients and simmer for about 20 minutes. Start with 6 cups of broth, and add more if needed.

2 T olive oil 2 cloves garlic, minced 1 onion, chopped 3 carrots, chopped 1/2 c chopped celery 1/2 t Italian seasoning 2 T Bragg Liquid Aminos 1c fresh corn (off the cob) 1 c cabbage, chopped 1 can organic tomato sauce 1 can organic, chopped tomatoes 6-8 c water 1 c whole wheat pasta spirals Anything else that’s leftover in the fridge In large soup pot, sauté garlic, onion, carrots, and celery with olive oil and seasonings. Add corn, cabbage, tomato sauce, tomatoes and water. Simmer for 1 hour. Add pasta, leftovers, and simmer until tender, about 15 minutes.

CHICKEN BROTH 1 4 - 5 pound stewing chicken, cut up 6 cups cold water 1 medium carrot, chopped 1 medium onion, chopped 2 stalks celery, chopped sliced zest of 1/2 lemon 1 bay leaf salt and freshly ground pepper In a large soup pot, cover the chicken parts with water. Let stand for 1 hour. Add the carrot, onion, celery, and zest. Simmer, covered, for 2 hours. Add the bay leaf and simmer for 15 minutes longer. Remove the chicken, vegetables, and bay leaf. Discard the vegetables and the bay leaf; the meat may be used in other dishes. Strain the broth into a shallow container and chill to congeal the fat. Lift off the hardened fat; discard. Return the broth to the soup pot and reheat. Add the salt and pepper to taste and serve. Yields: 1 quart

VEGETABLE BEEF SOUP 1 large soup bone with meat 1 lb beef stew meat, cut up 3 quarts cold water 1 (14 oz) can tomato puree 1 can condensed tomato soup 2 medium onions, sliced 1 large package frozen mixed vegetables 1 head green cabbage, shredded Brown the meat and soup bone in 2 tablespoons butter in a large pot. Add the water, tomato puree, tomato soup and onions to the beef and soup bone. Heat to boiling, then reduce heat to low, cover and simmer for 1 1/2 to 2 hours. Remove the soup bone and cut away meat that remains. Return meat to pot. Add frozen vegetables and simmer for 20 minutes. Then, add the cabbage and simmer for 30 minutes more. Salt and pepper to taste.

TORTILLA SOUP 1 lb ground sirloin, browned 1/4 cup chopped onion salt and pepper to taste 1 package hidden valley ranch dressing mix 1 package taco seasoning 1 cup water (instead of water use 2 cans ro-tel tomatos) 1-2 cans ro-tel tomatos 15 oz can tomato sauce 15 oz can pinto beans 15 oz can pinto beans 15 oz can navy beans Mix all of the ingredients in a crockpot. Set on low in the morning and its ready at dinner. Serve over tortilla chips and top with shredded cheddar cheese.

STEAK SOUP 1 1/2 lbs chuck steak, cubed 4 tablespoons butter 1 (16 oz) can tomatoes, cut up 3 tablespoons beef base 1 teaspoon salt 1 teaspoon pepper 1 cup chopped onion 1 cup chopped carrots 1 (10 oz) package frozen, mixed vegetables 1 cup celery, cut in 1/2-inch pieces 1/2 cup butter 1 1/4 cup flour 2 cups water Brown steak in the 4 tablespoons butter. Add 6 cups water, tomatoes, beef base, salt and pepper. Bring to a boil; reduce heat and simmer for 30 minutes. Add the mixed vegetables, celery, carrots, and onion. Continue to simmer, covered for 30 minutes. Combine the 1/2 cup soft butter and the flor and gradually blend in the 2 cups water. Add to the meat mixture. Cook and stir until the mixture is thick and bubbly. Makes 12 cups

SPRING ONION SOUP 2 tablespoons butter 2 cups (about 3 bunches) sliced scallions, including some green tops 2 teaspoons minced ginger root 3 tablespoons light soy sauce or tamari 1/2 cup dry white wine 6 cups chicken broth salt 1 cup snow pea pods, strings removed, sliced diagonally in thirds Melt the butter in a soup pot and saute the scallions and ginger for 2 minutes. Add the soy sauce, wine, chicken broth and salt to taste. Cook just long enough to soften the scallions, 1 or 2 minutes. Add the pea pods and simmer 1 minute longer. Serve immediately. yields: 6 servings