Vegetables

Black Bean Soup

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.

The Most Delicious EASY Lentil Soup

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

Hearty Pea Soup

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.

Lentil Minestrone

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

Mushroom Barley Soup

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.

Red, Gold, Black, and Green Chili

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

One of the best (Red Lentil) Soups Ever

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

Barley-Vegetable Soup

10 servings

3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped

28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme

2 tsp. salt
1/4 tsp. pepper

1 c pearl barley or brown rice

2 c frozen green beans or peas
1 tbsp. chopped fresh dill

Sauté onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat.

Broccoli Cheddar Frittata

Serves ~70 (with side and salad) --3 long pans

25 medium potatos, sliced and roasted with oil, salt and pepper

7 dozen eggs
9 cups milk
couple tsp. salt
pepper
parsley

15 sauteed onions
salt
garlic
little bit of red pepper flakes
Italian herbs (just a bit)

4 bunches broccoli, steamed
5 pounds cheddar, shredded

350f convection COVERED for 45 mins; uncovered for 15-30 minutes more

Lisa's Roasted, Marinated Squash with Garlic and Herbs

1 large butternut squash, seeded (no need to peel), cut into 1/2-inch-thick slices.

Toss with olive oil, salt and pepper, and roast in a single layer in a baking pan until tender.

When the squash is done, arrange on a serving platter. Top with
-half of a thinly sliced onion
-a few cloves thinly sliced garlic
-a generous sprinkling of dried oregano
-fresh minced parsley and mint (can use dried too).

Sprinkle with salt and pepper, and drizzle with
-olive oil
--cider vinegar

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