Barley and Lentil Soup

(picture by Jen)

~ Suggested by my friend Jen! ~

Time: about 1 hour
Servings: 8-10

* 1 cup chopped onion
* 6 cups vegetable broth
* 1 cup chopped celery
* 2 tsp dried rosemary
* 1 clove garlic, minced
* 2 tsp dried oregano
* 28oz can diced tomatoes
* 1/2 tsp black pepper
* ¾ cup rinsed lentils (uncooked)
* 2 cups carrots
* 3/4 cup rinsed pearl barley (uncooked)

1. In large soup pot, cook onions, celery & garlic in hot olive oil until tender.

2. Add vegetable broth, tomatoes, lentils, barley, rosemary, oregano, pepper, & carrots.

3. Cook for 40 minutes, or until barley, lentils and carrots tender.

Note: Jen says, "I like to eat this with cheese and crackers on the side."

Stuffed Pepper Soup

Time: 30 mins
Servings: 4-6

* 32 oz vegetable broth
* 1 chopped green bell pepper
* 1 chopped red or yellow bell pepper
* 1 small onion, diced
* 1 clove garlic, minced
* 14. 5 oz can diced tomatoes, pureed in a blender
* about 10 oz meatless crumbles (or for you beef-eating carnivores, you could probably use cooked hamburger meat, but I'm not going to vouch for how the soup turns out)
* 3/4 cup brown minute rice
* a bit of oil for sauteing

1. Prepare all of the vegetables.

2. Saute the onion & garlic in the oil until they are soft.

3. Add the peppers & cook until they are tender.

4. Add pureed tomatoes, meatless crumbles, & broth. Bring to a slow boil.

5. Once boiling, add the rice. Cover & cook until rice is tender (about 10 minutes).

Panzanella Soup

Time: 25 min
Servings: 4

* 1 tbsp extra virgin olive oil
* 2 cloves garlic, thinly sliced
* 1 large onion, coarsely chopped
* 1/3 cup minced fresh basil or 2 tbsp dried
* 2 tbsp minced fresh oregano or 2 tsp dried
* 1 cup fresh tomatoes, peeled & chopped or 1 cup canned tomatoes,
drained, peeled & chopped
* 4 cups vegetable or chicken broth
* 4 cups cubed bread, crust removed
* 1/2 cup Parmesan cheese

1. Heat olive oil in a wide saucepan over medium heat, & saute the garlic, onion, basil, & oregano until the onions are soft (about 8 min).

2. Add the tomatoes, broth, & bread. Stir until the mixture is heated throughout & you have a coarse porridge.

3. Spoon into serving bowls & sprinkle Parmesan cheese evenly over each.