Simple Vegetable Soup

1/2 16 oz bag of baby carrots, cut into 1" pieces
2 baby to medium zucchinis, diced (shredded cabbage is a possible
substitute)
4 stalks celery, diced
1 small onion, diced
2 cans of kidney beans (drain sauce off if you can)
1 cup elbow macaroni (or other pasta), cooked or raw (don't buy the cheapest noodles, they turn to much if you cook them for too long!)
1/2 basil
1/2 t dried rosemary, crushed
1 small can tomato paste (forget the size - the smallest!)
1 T butter
salt and pepper to taste

Heat butter in frying pan and toss diced veggies in it. Cook quickly, stirring constantly, for 5 minutes. Add to boiling water, along with beans, pasta, and spices. As it reaches a boil, stir in the tomato paste. Bring to a boil and simmer 20 minutes. Add salt and pepper.

You can add just about anything to this soup - potatoes, turnips,parsnips - it very versatile.
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Autumn Vegetable Soup

Serves 5

2 tablespoons Vegetable Broth, or vegetable oil
1 1/2 cups chopped (about 2) leeks
1 1/2 cups quartered Brussels sprouts
1 large carrot, chopped
1 celery stalk, chopped
1 large potato, chopped
1 cup acorn squash, peeled, chopped (or butternut,
pumpkin, sweet potato)
3/4 teaspoon salt, to taste
fresh ground black pepper, to taste
cayenne pepper, to taste
2 cloves minced garlic
3 cups Vegetable Broth, or water
1 cup (packed) chopped Swiss chard or collard greens
1 firm, peeled and chopped large tomato
1 chopped sweet red or green bell pepper
1 1/2 teaspoons dried dill weed
1/2 teaspoon marjoram
1/2 teaspoon dried basil
2 teaspoons soy sauce, or to taste
1 tablespoon fresh lemon juice
1/2 cup nonfat sour cream, or nonfat yogurt, Optional
dry roasted sunflower seeds, for garnish
fresh parsley, minced for garnish

In a dutch oven, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring intermittently.

Add stock or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.

Add swiss chard or greens, tomato chunks, and chopped bell pepper. Simmer about 5 more minutes.

Add herbs, soy sauce, and lemon juice and contimue to simmer another 3 to 5 minutes.

Serve in bowl and stir in 1 or 2 TBS sour cream or yogurt in each bowl.
_________________________Victory Garden Chicken Vegetable Soup

1 3-1/2 lb. chicken cut into 8 pieces
8 cups water
3/4 cups dry white wine
2 teaspoons salt
2 teaspoons olive oil
1 medium onion finely chopped
1 pound red skinned potatoes peeled, cut into 1/2 inch pieces
1 pound tomatoes coarsely chopped
3 medium carrots peeled, sliced
4 ounces green beans, trimmed cut into 1-inch pieces
2 medium zucchini trimmed, cut into 1/2 inch pieces
1 cup fresh or frozen corn kernels
2 cups thiny sliced fresh spinach leaves
1/3 cup thinly sliced fresh basil.

Bring the chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover, simmer until chicken is cooked through
about 25 minutes. Transfer chicken breast and thighs pieces to platter(leave remaining chicken and stock in pot). Remove meat from bones cut into 1/2 inch
pieces.

Cover and chill meat. Return scraps and bones to pot.

Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and disgard.

Heat 2 tablespoons oil in large pot over medium heat. Add onion, saute until golden about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes,
carrots, green beans, and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer unti vegetables are tender about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through about 3
minutes.

Stir in basil. Season with salt and pepper. Serve.

For convenience you can skip first part of receipe and use six cups of canned chicken broth.

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GARDEN VEGETABLE SOUP
(Makes 4 servings - About 1 cup each)

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups vegetable broth (I use two 14-1/2 ounce cans)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 Tbs tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini

In large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes (I use a little bit of broth to saute these vegetables).

Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.

Stir in zucchini and heat 3-4 minutes. Serve hot.
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