Soups

5 large leeks, cleaned very well (split apart leaves all the way to
the base), and coarsely chopped
~8 cups carrots, washed and cut into large chunks
a potato, chopped or 1/2 cup red lentils
Olive oil
water
salt and pepper

Saute leeks slowly in olive oil (browned leeks are bitter) till
tender. Add carrots, potato or lentils, water to cover, and salt and
pepper. Bring to a boil, and simmer (or pressure cook for 1-3
minutes) until vegetables are tender. Puree with immersion blender.

This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.

1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes

1 potato
2 carrots

28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves

1/2-1 cup cooked grain, or a handful of uncooked rice or wheat pasta

1 head kale, stemmed, finely chopped

Makes about 9 cups

Another total favorite from "Laurel's Kitchen," by Laurel Robertson et al.

1 1/2 cup black beans

6 cups water

1 onion, chopped

2 tbsp. oil

2 cloves garlic

2 celery stalks

1 potato

1 carrot

1 bay leaf

1 tsp. oregano

1/4 tsp. savory

2 tsp. salt

1/8 tsp. pepper

1 lemon, juiced

Wash the beans and put them in a saucepan along with the water. Cover loosely, bring to a boil, and simmer for 2 1/2 hours or so, until the beans are quite tender.

Makes about 8 cups, to serve 6

From "Laurel's Kitchen"

A thinner, more flavorful version of lentil soup than the usual stewy kind.

2 cups lentils (green, red, or French lentils)

8 cups water

half an onion, chopped

1 carrot, diced

1 potato, diced

1 celery stalk, diced

2 tbsp. olive oil

2 bay leaves

1 1/2-2 tsp salt

2 tsp. red wine vinegar

Pick over lentils and wash.

Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about one hour. Stir in vinegar at the end and serve

So good, from "Laurel's Kitchen," by Laurel Robertson et al.

1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed

1 cup green split peas
1/2 cup barley or rice
2 quarts water

2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme

Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas and barley. Add 2 quarts water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half.

Makes 4 to 6 generous servings

Adapted from The Best Vegetarian Recipes by Martha Rose Shulman

"From France to Italy to Lebanon to India to Mexico, lentils are appreciated for their distinctive earthy flavor. Any lentil soup can be a main dish. This one, with pasta or rice added at the end and Parmesan sprinkled over each serving, is another Italian minestrone, or "big soup." The pasta and rice absorb much of the liquid, so the soup is thick (you can add more water if you want a brothier soup). Use just enough cayenne to add a little bite.
"

1 tbsp. extra virgin olive oil

6-8 servings

Adapted from Horn of the Moon Cookbook

1 cup raw barley (2 cups cooked)

6 cups boiling water or stock (more as needed)

2 tbsp. vegetable oil

2 cups chopped onion

2 cups sliced carrots (2 carrots)

1 tbsp. dried dill weed

1 1/2 cups sliced celery (2 stalks)

4 cups sliced mushrooms

1 tsp. salt

Black pepper or cayenne pepper to taste

1 tbsp. tamari

1/2 cups minced fresh parsley

Combine barley and boiling water or stock in a 4-quart soup pot. Cover and simmer until tender, about 40 minutes.

1 cup pink lentils

3 cups water

1/2-1 teaspoon turmeric powder

1 teaspoon salt

1 tablespoon lemon juice

1/2-1 teaspoon garam masala powder
(if you need a recipe, check here http://www.lifeisapalindrome.com/recipes/garam-masala-spice-blend )

Baghar:

1 tablespoon oil or ghee

1/2-1 teaspoon cumin seeds

1/4 teaspoon cayenne pepper

1 teaspoon coriander powder

preptime: 40 minutes

servings: 6

source: Moosewood Cooks at Home

1/2 cup bulger

1/2 cup hot water

1 28-oz can diced tomatoes

3 tbsp. olive oil

3 cups onions, chopped

3 cloves garlic, minced

1 generous tsp. ground cumin

1 generous tsp. chili powder

1 tbsp. hot pepper sauce, or 1/4 tsp. cayenne

2 green bell peppers, chopped

2 cups cut corn

1 14-oz can black beans, drained

1 14-oz can kidney beans, drained

salt to taste

Total Time: 35 minutes

Servings: 4 to 6

(Adapted from Moosewood Restaurant Cooks at Home.)

"A golden soup with flecks of red and orange. Variations of this soup are found in cuisines from Egypt to India. It's even better as a leftover, when the flavors have fully mingled. This soup is good served with toasted pita wedges and topped with yogurt, minced onion, or sprigs of fresh mint, parsley, or cilantro. For a simple meal, accompany with a tossed green salad and bread.
"

1 1/2 cups red lentils

6 cups water

3 bay leaves

4 garlic cloves, chopped