Winter Soups, Part 2

Enjoy these delicious
soups with your family.
Spring will be here soon!

Mushroom Barley

1 onion, diced
1 T. olive oil
1 tsp. walnut oil (optional)
4 chopped sage leaves (or
1 tsp. dried crushed leaves)
1/2 tsp. salt
1/2 tsp. garlic powder
2 large carrots, diced
6-8 white button mushrooms, halved & sliced
1 cup crushed tomatoes
1/3 cup barley
2 cups vegetable stock
2 cups water

Combine first 5 ingredients over med-low heat, cooking until onions are soft, about 10 minutes.
Add next 3 ingredients (garlic powder, carrots & mushrooms) and cook another 5-10 minutes until mushrooms darken.
Add remaining ingredients. Bring to a boil. Reduce heat to medium and cook for about 45 minutes.

Split Pea Soup

1 onion, chopped
2 leeks, washed and chopped
1 T. olive oil
1 T. margarine
1 tsp. liquid smoke
1 tsp. salt
1 carrot, chopped
2/3 cup dried split peas
1 medium potato, chopped
2 cups vegetable stock
3 cups water
1 cup frozen peas
pepper to taste

Combine first 7 ingredients over medium-low heat, cooking until onions & leeks are soft.
Add split peas, potato, vegetable stock and 2 cups of the water. Bring to a boil.
Reduce heat to medium-low, cover, and simmer for 1.5-2 hours, until split peas are softened.
Add frozen peas, remaining 1 cup water, and fresh black pepper to taste. Cook 10 more minutes.
Turn off heat. Blend until creamy but lumpy using an immersion blender or food processor.

Pasta & Bean Soup

1/2 medium onion, diced
1-2 stalks celery, chopped
1 clove garlic, diced
1 T. olive oil
1/4 tsp. salt
1/2 tsp. liquid smoke
2 cups tomatoes, diced,
chopped or crushed
2 cups vegetable stock
1 can chick peas, drained & rinsed
1 can cannellini beans, drained & rinsed
1 cup small pasta (I used mini farfalle)
1/2 tsp. dried marjoram

Combine first 6 ingredients over medium-low heat, cooking until onions are soft.
Add tomatoes & vegetable stock. Bring to a boil. Reduce heat to medium. Cook 10-15 minutes.
Add chick peas. Cook 10 more minutes.
Add remaining ingredients. Cook 15 minutes.

Carrot Ginger Soup

1/2 medium onion, chopped
1 tsp. fresh ginger (or 2 tsp.
chopped jarred ginger)
1 T. olive oil
1 stalk celery, chopped
5-6 large carrots, chopped
1 large potato chopped
1 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. dried dill
2 cups vegetable stock
1 cup water

Combine first 5 ingredients over medium-low heat, cooking until onions are soft.
Add remaining ingredients. Bring to a boil. Reduce heat to medium & cook about 40 minutes.
Turn off heat. Puree until smooth in a food processor or with an immersion blender.

If you prefer a milder soup, reduce ginger by half and cayenne pepper to just a sprinkle.