The consistency of the bulgur lends a meat-like consistency (good for non vegetarians)
1 C. water
3/4 t. real salt
1/2 C. coarse whole wheat bulgur # 4
2 T. olive oil & 1 T water
1 C. chopped onion
1 C. chopped red bell pepper
2 cloves garlic, minced
¼ t. cayenne powder (add after chili is cooked)
2 t. oregano
2 t. paprika
1 t. cumin
4 c. diced canned tomatoes, undrained
2 c. pinto beans
2 c. kidney beans
In a medium-size saucepan, bring water and 1/4 t. salt to boil.
Add the bulgur, return to boil.
Reduce heat and simmer 20 min. or until the water is absorbed. Remove from heat and set aside.
In a large skillet, heat the oil and water over medium-high heat.
Add onion, red pepper and garlic and sauté, stirring until onion is soft.
Add the oregano, paprika and cumin and stir until the oil is absorbed.
Stir in the tomatoes, beans, bulgur, and remaining 1/2 t. salt. Simmer, covered, 20 min. or until heated through.
Add cayenne pepper and serve.
Dee’s Organic Vitamin Soup
2 medium onions, chopped
4 stalks celery, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2-4 T. olive oil
4 leaves fresh kale, cut into medium pieces
5 medium potatoes, cubed
4 large carrots, cut in ¾ inch pieces
¼ c. fresh parsley, chopped
1 head of broccoli cut into keeping shape of flowerets.
2 (28oz.) cans of whole tomatoes (cut)
Enough water to cover vegetables. Add more water is needed later.
Sauté onions, celery, yellow pepper and red pepper in olive oil and water until tender. Place in a crock-pot add all
other ingredients. Cook in crock-pot until potatoes are tender.
Ingredients: In a large pot put the following, cover with a led and cook for 20 minutes.
2 cups dry lentils
8 cups water
1 onion, chopped
2 cloves garlic, chopped
½ cup celery, chopped
¼ cup fresh parsley, chopped
2 bay leaves
2T. olive oil
¾ t. oregano
When lentils are soft add and cook until carrots are tender
2 medium potatoes, chopped
2 cups carrots, chopped
1 T. real salt
Then add and heat
One 14oz can of chopped tomatoes and one 10-ounce bag of chopped spinach
DELICIOUS served hot!
FORGET THE PORK BEAN SOUP
BEANS SHOULD FIRST BE SORTED TO REMOVE ANY STONES, STICKS OR OFF-COLLORED BEANS.
RINSE THEM WELL.
MIX 1 ½ C. DRIED LIMA BEANS
1 ½ C. DRIED LENTILS
IN CROCK POT.
ADD 4 INCHES OF WATER ABOVE BEANS.
COOK OVER NIGHT OR UNTIL TENDER.
ADD ½ CUP SAUTEED GREEN ONIONS AND 1 CUP SOY MAYONNAISE. SALT TO TASTE.
MIX WELL. (FREEZES WELL).
12 Potatoes, Cubed
6 Carrots, Cut 1 inch thick
14 Leaves of Kale (rinsed)
6 Summer Squash, Cut 1 inch pieces
2 teaspoon Real Salt
4 quarts Water
BRING to boil water and salt. ADD all other ingredients. COOK until vegetables are tender. DELICIOUS!
Potato Lovers Soup
8 Cups Diced Potatoes
1½ Cup Chopped, Sautéed Onions
4 Teaspoon Real Salt
¼ Cup Olive Oil
4 Cup Soy Sour Cream
12 Cups Boiling Water
ADD potatoes, onions and salt to 3 cups of rapid boiling water in saucepan.
COOK until potatoes are tender.
Briefly BLEND mixture until smooth.
ADD soy sour cream and olive oil.
SPLIT PEA SOUP
RINSE 6 C. SLIT PEAS IN A SIEVE.
ADD SPLIT PEAS TO 6 QUARTS OF WATER.
3 LARGE CHOPPED CARROT
3 BAY LEAF (REMOVE WHEN THE SOUP IS COOKED)
1 t. GARLIC POWDER
2 t. SALT
2 t. SWEET BASIL
COOK IN A CROCK POT UNTIL DONE. (PEAS WILL BE VERY TENDER) Delicious!
Tofu Sour Cream
• 1 10.5-ounce package lite Silken Tofu (firm), crumbled
• ½ c. Olive Oil
• 3 Tablespoons Fresh Lemon Juice
• 2 teaspoon Agave
• 1 teaspoon Real Salt
• 1 ½ t. Onion Powder
• Dash Garlic Powder
1) Place all the ingredients in a food processor or blender and blend.
Process several minutes until the mixture is very smooth and creamy.
2) Transfer the mixture to a storage container, and store it in the refrigerator.
It will keep for about 5 days.
Yield: about 1 1/4 cups
Yummy Tomato Soup
4 cups Canned Tomatoes
6 ounces Tomato Paste
¼ teaspoon Thyme
¼ teaspoon Garlic Powder
1 & ½ teaspoons Onion Powder
½ teaspoon Dried Parsley
1 tablespoon Honey
BLEND all ingredients until smooth, except parsley. Bring to a boil stirring constantly.
SERVE warm with dried parsley served on top. DELICIOUS!