YUMMY VEGETARIAN SOUPS

It's soup season! Here are some great veggie soup recipes. If you're like me, you love to throw things in the crock pot then- wa-la! Supper's ready! ALL of the recipes' ingredients can be combined in a crock pot in the morning and slow cooked all day. ENJOY!

ARLENE'S BEANS

1 medium onion - chopped
1/2 c brown sugar
1/2 c ketchup
3 Tbsp. molasses
1 Tbsp. + 1 tsp. tobasco
16 oz. lima beans, drained
16 oz. kidney beans, drained
16 oz. black beans, drained
32 oz. vegetarian baked beans
3 Tbsp. mustard
1 tsp. chili powder
salt and pepper to taste

Mix and simmer for 1 hour in large pot.

BEAN CHILI

1 Tbsp. vegetable oil
2 medium onions - diced
2 bell peppers
2 minced garlic cloves OR garlic powder
1 Tbsp. brown sugar
1.5 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. diced oregano
1/2 tsp. salt
1/2 tsp. black pepper
32 oz. stewed tomatoes, undrained
32 oz. black beans, drained
16 oz. kidney beans, drained
16 oz. pinto beans, drained
jalapenos (optional)

Heat oil in large pot - saute onion, peppers and garlic until tender. Add remaining ingredients - bring to a boil. Reduce heat and simmer for 30 minutes.

Nutrition information: Makes 8 - 1 cup servings. Per serving: 257 calories, 2.7 g fat (0.3 sat), 12.8 g protein, 49 g carbs, 14 g fiber, 0 mg cholesterol, 4.5 mg iron, 876 mg sodium, 150 mg calcium

BLACK BEAN SOUP

2 Tbsp. vegetable oil
1 chopped onion
3 minced garlic cloves OR garlic powder
1 tsp. cumin
3 tsp. chili powder
1/2 tsp. oregano
48 oz. black beans
1 tsp. black pepper

Combine all ingredients - simmer in pot for 1 hour. Serve with sour cream.

POTATO CHOWDER

4 c water
2 c potatoes, diced
1 medium onion, diced
16 oz. veg-all, drained
2 cans cream of celery soup
2 vegetable boullion cubes (optional)
1/2 lb. velveeta cheese

Simmer potatoes and onions until tender. Add other ingredients. Warm slowly until cheese melts. Serves 8.

PUMPKIN SOUP

1 30 oz. can pumpkin/pie filling
1 can coconut milk (can use light version)
2.5 c vegetable broth
1 Tbsp. butter
salt and pepper to taste

Combine all ingredients and simmer until steaming.

TACO SOUP

1 small onion, chopped
16 oz. can pinto beans, drained
16 oz. can kidney beans, drained
16 oz. can lima beans, drained
16 oz. can diced tomatoes
4 oz. can chopped green chilis
1 tsp. salt
1 tsp. pepper
1.5 oz. package taco seasoning mix
1 oz. package original ranch dressing
1.5 c water
1 small can tomato sauce

Combine all ingredients, bring to a boil, reduce heat and simmer 30 minutes. Top each bowl with cheese and sour cream, serve with tortilla chips. Serves 10.

MOM'S EASY VEGGIE SOUP (all from a can!)

1 drained can of any of the following you prefer:
veg-all
creamed corn
whole corn
green beans
sliced carrots
sliced potatoes
peas

1 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. chili powder
1/2 Tbsp. creole seasoning
1 can diced tomatoes or Rotel (undrained)

Mix ingredients in pot and simmer until steaming. If too thick, add water. Weight watchers points: whole pot = 9 points!

NANNIE'S VEGETABLE SOUP

1/2 c brown rice (not instant)
1/2 c dried lentils or butter beans
1/2 c barley
2-3 chopped carrots
2-3 stalks chopped celery
1 small diced onion
1 large potato, cubed
1 can diced tomatoes
salt, as desired

In a large pot, add rice, beans and barley to 6 cups water - bring to a boil, then cover, reduce heat and simmer for 40 minutes. Add remaining ingredients, along with more water if needed, and simmer until veggies are tender. Allow to sit for a few minutes so grains may absorb some water, then add more water if needed to reach desired consistency. Serves 10.