2 tablespoons olive oil
2 cups diced carrots
2 cups diced onions
1 stalk celery, chopped
2-3 cloves garlic, chopped
1/2 cup diced bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups chopped tomatoes (canned)
1/2 tablespoon Italian seasoning
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper

Heat a medium heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, celery, garlic, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables start to brown, about 18 minutes.

Stir in the vegetable broth, chopped tomatoes and Italian seasoning. Cover and bring to a boil over high heat, then reduce the heat to a simmer.

Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper. Cover and continue to simmer until the mushrooms and zucchini are tender, about 5 minutes.

Remove from heat, add some water if desired, and season again to taste. Serve.

Serves 8-10

1 (9-oz) package small cheese ravioli
2 (32-oz) containers chicken broth
1/4 teaspoon onion powder
4 cups chopped fresh spinach
3 cups shredded cooked chicken
black pepper, to taste
grated Parmesan cheese, for serving
crushed red pepper flakes, optional

Bring the chicken broth to a boil and add onion powder and black pepper. Add the ravioli and boil for 7-10 minutes or until the ravioli is cooked and tender. Add the chopped spinach and cooked chicken. Cook another 2-3 minutes. Transfer to soup bowls and serve with some grated Parmesan cheese.

Serves 6

1 16 ounce package of dried black beans
1 large onion
4 large carrots
1 celery stalk
1 bell pepper
2-3 jalapeno peppers
3 garlic cloves
1 tablespoon salt
1 tablespoon Ancho chili powder
3 teaspoons ground cumin
2 bay leaves
1 (32oz) container vegetable stock
2 cups water

For serving:
Chopped cilantro
Chopped onions
Chopped tomatoes

The night before you are making the soup, fill a large bowl with water and empty the package of beans into the water. Then let the beans sit overnight in the refrigerator.

To prepare the soup, chop the onion, carrots, celery, bell pepper and jalapeno. Peel and mince the garlic cloves.

Place all the veggies in the slow cooker. Measure and add all the spices.

Drain and rinse the black beans and add to the slow cooker.

Add the vegetable stock and then add up to 2 cups of water if needed.

Cook for six hours on high, or 10 hours on low.

Before serving, remove the bay leaves. You may choose to blend some of the beans with a food processor and then add it back into the soup to create a thicker soup.

2 lbs potatoes, peeled and cut in 1/2 inch cubes
1 medium size onion, chopped
3/4 cups of carrots, chopped
1 tsp Salt
3 cups Chicken Broth, red.sodium & fat free
1 cup Half and Half
1 tsp Black Pepper
2 cups Shredded Cheddar Cheese

Place the potatoes, carrots, onions, salt and chicken broth in a crock pot.

Set it on Low and let cook for 6-8 hours until the potatoes and carrots  are tender.

Add the black pepper and half and half and cook on High for 15 minutes.

Remove the cover, stir in the cheese until melted and serve!

Servings: 6

2 ripe avocados
1 small onion, chopped
1 garlic clove, chopped
2 tablespoons fresh chopped cilantro
1 tablespoon chopped fresh mint
2 tablespoons fresh lime juice
3 cups vegetable stock
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
salt & black pepper, to taste

Cut the avocados in half and remove the pit.  Scoop out the flesh and place into a blender.  Add in the onion, garlic, cilantro, mint, lime juice and 1 1/2 cups of the stock.  Process until smooth.

Add the rice vinegar, soy sauce and the remaining stock. Season with salt and pepper, to taste.  Process again to mix.

Serve immediately or cover and refrigerate until ready to serve.

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bell pepper, chopped
1 bunch of asparagus stems
8 cloves garlic, chopped
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 quarts water
Directions:

Chop washed vegetables into 1-inch chunks.
Heat olive oil in a large pot. Add all the vegetables and spices. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Keep refrigerated and use in a week or freeze it for later use.

In soup pot, heat the olive oil. Mix in leeks and cook slowly till leeks are soft. Blend in the flour and cook a few seconds. Take the pot off the heat. Add 1/2 cup of the chicken broth and blend in thoroughly. Add remaining broth, potatoes, salt and pepper. Bring to a boil, lower the heat and simmer, partly covered, for about 3/4 of an hour (or until the potatoes are tender). Meanwhile, steam the broccoli till tender and set aside. Pour cooked potatoes and their liquid into the blender and puree till almost smooth. Put the mixture back in the pot and add 1 cup milk. Blend well. If the soup is too thick, add 1/4 cup milk at a time till it reaches the consistency you prefer. Mix in the broccoli and adjust the seasoning.

Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

6 tablespoons butter
6 onions, sliced thin
1 1/4 teaspoon kosher salt
1/4 black pepper
1 cup white wine
2 cups beef broth
6 cups water

For Serving:
thick slices of bread
Gruyere cheese
fresh thyme leaves

Melt the butter in a large pot over medium-high heat.  Add the sliced onions, salt and pepper.  Cook, covered, stirring occasionally for about 12 minutes.  Reduce the heat to medium and continue to cook, uncovered, stirring occasionally for about 45 minutes.  Add the wine and cook for another 2-3 minutes.  Next, add the beef broth and water.  Bring to a boil, then reduce the heat and simmer for about 15 minutes.

To serve, broil slices of bread until brown on each side.  Place a slice of cheese on top of each piece of bread and return to the broiler for another minute or two until melted.  Fill a soup bowl with the onion soup and top with a piece of the toasted bread and cheese.  Sprinkle some fresh thyme leaves on top.

Serves 8

Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain. Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for I hour. Cut the zucchini in half lengthwise and then slice into bite size pieces. Add the zucchini and daikon and cook for 30 minutes longer. Remove the sausages and cut into bite sized pieces. Return to the soup and heat for another 5 minutes. Serve.

Serves 6