13 Bean Soup...and Other Stuff

Ingredients:
1 bag of Bobs Red Mill 13 Bean Soup
8 C. Vegetable Broth (low sodium)
5 C. Water
1 large Yellow or White Onion
2 Bell Peppers (Yellow, Orange or Red)
4 large Carrots
6 Celery stocks
2 large Potatoes
5 Garlic cloves
1 12-16 oz. can of Tomatoes
2 tea. Red Hot Pepper Flakes
1 tea. Cayenne Pepper
2 tea. Chili Powder
2 Tbl. Olive Oil
Salt & Pepper to taste

Instructions:
Soak beans in water for at least 5 hours. Drain beans. Add 8 cups of vegetable broth. Bring to slow boil for 1 1/2 hours.
Saute onions and garlic in the oil and then add them to the beans. Chop the vegetables into bite sized pieces and add to the beans. Add tomatoes, pepper flakes, cayenne pepper and chili powder. Cook for 1 hour. Add salt and pepper to taste.

Potato Celery Soup (Unknown)

Ingredients:
1 Tbl. Coconut Oil or Earth Balance Margarine
1 Tbl. Olive Oil
Pinch each of Brown Mustard Seed, Cumin Seed and Fenugreek Seed
1 Onion - chopped
1 C. chopped Celery
6 C. diced Potatoes
2 Qts. Vegetable Broth
3/4 tea. Sea Salt
1/2 inch Ginger, peeled and minced
2 cloves Garlic, minced
Pepper to taste
Chopped Parsley - optional

Instructions:
Heat the oils in a soup pot. Add the seeds. When they begin to pop, add the Onion and Celery. Saute for 3-4 minutes. Add the Ginger and Garlic and saute for 2 more minutes, stirring occasionally. Add the diced potatoes, broth and salt. Bring to a boil. Cover and simmer over low heat for 20 minutes until potatoes are soft enough to puree.

Puree soup in a blender or food processor. Add pepper to taste. Can serve with chopped Parsley.

Vegetable Soup With Coconut (Susan)

This recipe is from the cookbook, "On Tour" by Linda McCartney

Ingredients:
2 Tbl. Vegetable Oil
1 large Onion
1 C. each - Turnip, Sweet Potato and Pumpkin, peeled and cubed
1 tsp. dried Marjoram
1 1/2 tsp. each ground Ginger and Cinnamon
Salt and Pepper to taste
1 Tbl. chopped Spring Onion (Scallion)
5 C. Vegetable Stock
2 Tbl. flaked Almonds
1 fresh Chili Pepper, seeded and chopped
1 tsp. Unrefined Sugar
1/2 C. Grated Coconut
Chopped Coriander or Flat Leaf Parsley to garnish
(can also add a small amount of Coconut Milk for more richness)

Instructions:
In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook over low heat for 10 minutes, stirring frequently.
Add the spring onion, stock, almonds, chili pepper and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Add the grated coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.