Soup Recipes Black Bean Soup Ingredients: 1 cup black beans 1 onion, chopped 1 green pepper, chopped 1 stalk celery, chopped 1 carrot, chopped 2 cloves garlic, chopped 3 tablespoons oil (I used olive oil) 2 cups chicken stock sea salt to taste lemon juice to taste snipped chives Directions: Soak the beans overnight in enough cold water to cover. Drain and add fresh water to cover, then simmer until they are almost tender (approximately 2 hours). Cook all the chopped vegetables in oil until they are almost tender. Add to the beans, with chicken stock, then simmer until beans are tender. Remove from heat and allow to cool slightly. When cool, puree in electric blender. (You could also puree with a stick blender, or skip this step entirely). Return to the pot, add salt and lemon juice. Heat and serve with snipped chives. Yield: 6 to 8 servings This recipe is from Rodale's Naturally Great Foods Cookbook, by Nancy Albright, 1977. Wonton Soup Ingredients: ½ recipe for Whole Wheat Wontons (see Whole Wheat Wontons) 3 stalks Chinese cabbage (bok choy) 5 cups chicken stock 1 teaspoon soy sauce sea salt to taste Directions: Parboil wontons for 3 minutes instead of cooking for 10 minutes as indicated in recipe for Whole Wheat Wontons. Drain well. Cut Chinese cabbage in 1 inch lengths. Keep leafy ends separate. In large saucepan, heat chicken stock to boiling, adding 1 teaspoon of soy sauce and salt to taste. Add parboiled wontons and boil for 8 to 10 minutes. Add Chinese cabbage stalks during the last 5 minutes of cooking. Stir in leaves just before serving. Simmer until leaves have wilted. Serve in deep soup bowls, allowing 4 wontons per portion. Serves 6. Variations: Substitute shredded spinach, Swiss chard or watercress for the Chinese cabbage. Reserve thick stems of watercress to cook in soup at another time. This recipe is from Naturally Chinese: Healthful Cooking from China by Ruth Rodale Spira, 1974 Crock Pot Minestrone This recipe was contributed by Sue P. from the Potatoes not Prozac Community Forum. Ingredients: 1 medium onion, chopped 2 medium carrots, thinly sliced 2 stalks celery, cut into ½ inch pieces 1 red bell pepper, seeded, cut into ½ inch pieces 1 medium zucchini, scrubbed, sliced into ½ inch rounds 2 cloves garlic, minced 2 14-½ ouce cans low sodium beef broth, sugar-free 1 29 ounce can crushed tomatoes 2 15-½ ounce cans kidney beans, drained 2 teaspoons dried marjoram ¼ teaspoon coursely ground black pepper 1-½ cups cooked brown rice Directions: Add all ingredients except rice to crock pot. Cover; cook on low 8 to 10 hours (high 4 to 5 hours). Add cooked rice and stir to combine. Makes 6 to 8 servings. This recipe is from the Rival Crockpot Cookbook. Chicken Soup with Egg Ribbons Ingredients: 2 eggs 2 tablespoons water pinch of sea salt 1 scallion 1 teaspoon oil, approximately 6 cups chicken stock (sugar-free) Directions: Beat the eggs in a small bowl with water and salt. Chop scallion, including green top. Heat a very small amount of oil in a medium-sized frying pan. Add enough egg mixture to cover the bottom of the pan. Pour off any excess. On low heat, cook the egg until just firm. Remove egg from pan and continue same procedure until the rest of the egg mixture is used. To slice easily, roll up individual egg pancakes. Then cut across into narrow strips. In a medium-sized saucepan, bring chicken stock to a boil. Add egg strips and chopped scallion. Heat briefly and serve immediately. Serves 5-6. This recipe is from Naturally Chinese by Ruth Rodale Spira, 1974. Some graphics provided by: Pat's Web Graphics