Lentil Soup - Michelle Dalton

3 carrots, chopped
2 celery stalks, sliced
1 large potato or 2 medium
1 onion, chopped
1 can tomatoes (28 ounces), with juice, chopped
1-2 cup lentils
Salt and pepper
2 garlic cloves, minced
¼ teaspoons dried thyme
1 dried bay leaf
1 Tblsp. Dried basil
4 cubes beef bullion
4 squirts worshtershire sauce
1 tsp. hoisen sauce

Fill a large pot 1/3 full with water, heat over high heat and bring to a boil. Add carrots, potato, and celery and cook for about 5 minutes to give them a head start on softening. Turn down heat to medium and add all remaining ingredients. Cook until vegetables and lentils are soft, about 20-30 minutes.

Note: If your lentils are canned, rinse and follow this recipe as is, if they are dried, soak the lentils over night or 6-8 hours before beginning.

Puerto Rican Bean Soup - Michelle Dalton

1 c. chopped onion
½ c. green pepper
3-5 cloves of garlic, minced
½ c. cilantro
½-1 c. ham
olive oil
salt and pepper
¼ tsp. cumin
2 cans red or black beans (I use black)
1 can tomato sauce (small 6-8 oz ones)
water (or chicken broth)
1 potato, handful of squash, 1-2 carrots (optional , but recommended)

Saute onions, oil, pepper, garlic and ham. Add cilantro and garlic,
saute a little longer and then add tomato sauce, bean, 2 cans of water,
salt, pepper and cumin. You can then add veggies. Bring to a boil and
simmer for ½ hour until everything is hot and soft.

Lentil Soup - Kathy Jano

Boil red lentils 1c:4c water.  Add cumin
Saute chopped onions and garlic
When lentis are soft add in the onions/garlic, Arabic pepper (found at Arabic store), Lemon juice and salt to taste.

I like to eat it with toasted pita bread and Fattoush (see recipe).

Ham & Potato Soup - Tara Giordano

I found this on allrecipes.com. Didn’t have to change a thing, it was perfect!

INGREDIENTS

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Golden Potato Soup - Kristin Price

3c. peeled and cubed potatoes
½ c. chopped celery
 ½ c. chopped onion
1 cube chicken bouillon
1 c. water
1 t dried parsley
1/2/ t salt
1 pinch ground black pepper
2 t all purpose flour
1 ½ c. milk
1 ½ cups American cheese
1 c. chopped ham

In large stock pot, add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. In separate bowl, mix flour and milk. Once blended add to soup mixture and cook until soup becomes thick. Stir in cheese and ham until cheese is melted.

Zucchini Spinach Soup - Michelle Dalton

1 cup chopped onions
1 tablespoon olive oil
1 1/2 zucchini, shredded (with peel on)
2 golden Yukon potatoes, peeled and cut in chunks
2 cloves minced garlic
1 quart low sodium chicken stock
1 (10 oz) box chopped spinach, thawed and drained
salt
pepper

In a soup pot, heat oil and add onions. Cook until tender. Add garlic, zucchini and potatoes. Cook over medium heat for about 5-8 minutes. Add stock. Cover and simmer until potatoes are tender, around 30 minutes. Add spinach, cook another 15 minutes. Season to taste. Puree with immersion blender.