Bulgur Chili


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.

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                                                              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.
Delicious!

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                                                   Lentil Soup

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!

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                                                      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).
DELICIOUS!!


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                                                                            Kale Soup

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!

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                                                                      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.  
MIX well.
SERVE warm.  
Delicious!

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                                                                      SPLIT PEA SOUP


RINSE 6 C. SLIT PEAS IN A SIEVE.

ADD SPLIT PEAS TO 6 QUARTS OF WATER.

ADD:
      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!

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                                                                       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
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                                                                      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!
SOUPS