This recipe is a favourite of mine

• 6 c. water
• 3/4 tsp. salt
• 1/2 c. finely chopped carrots
• 1/4 c. chopped green bell pepper, divided
• 1/2 stalk celery, chopped
• 2 medium beets
• 1/2 c. diced tomatoes

• 3 potatoes, quartered
• 1/3 c. margarine
• 3 c finely shredded cabbage
• 1/2 chopped onion
• 1 1/2 c. canned tomatoes
• 3/4 c. diced potatoes
• 1/4 c. heavy cream
• 1 tbsp dried dill weed
• ground pepper to taste

1. In a large pot over high heat, combine the water, salt, carrots, green bell pepper, celery, beets, 1/2 c. tomatoes and the quartered potatoes. Bring to a boil.

2. Meanwhile, in a separate skillet over medium heat, melt the butter and saute the onions in the butter for about 5 minutes. Add 1 1/2 c. canned tomatoes, reduce heat to medium low and simmer for about 15 minutes. Take out 1/2 c. of the sauce and set aside for later. Add 1 1/2 c. shredded cabbage to the sauce in the skillet and continue to simmer.

3. Remove quartered potatoes from the pot. Mash them and add 1 tbsp. butter and 1/4 c. cream. Mix well and set aside.

4. Add the 1/2 c. reserved onion-tomato sauce to stock. Also add the diced potatoes. When diced potatoes are tender, add remainder of cabbage (1 1/2 c.) Bring to the boiling point, but do not boil. Put tomato sauce mixture from the skillet into the stock. Add mashed potato mixture. Add green pepper and ground pepper to taste.

• 2 qt. vegetable broth
• 1 qt. water
• 1 small onion, coarsely chopped
• 2 medium carrots, cut into thick rounds
• 2 celery stalks, cut into 1/2 inch pieces
• 1 - 14 1/2 oz. can tomatoes with juice
• 2 garlic cloves, minced
• 2 springs of fresh thyme or 1/2 tsp dried thyme
• 1/4 celery root, peeled and cut into 1-inch cubes (2 cups)
• 1/3 c. pearl barley

• 1/3 c. split peas
• 1/3 c. lentils
• 1/4 of a small head cabbage, chopped (2 cups)
• 1 large white potato, peeled and cut into 1/2-inch cubes
• 1 medium zucchini, scrubbed and cut into 1/2-inch cubes
• 1 yellow squash, scrubbed and cut into 1/2-inch cubes
• salt and freshly ground pepper to taste
• Chopped fresh basil, parsley, or chives for garnish

Bring the broth, water, onion, carrots, celery, tomatoes, garlic and thyme to a boil over high heat. Reduce heat to low and simmer for one hour.

Add the celery root, barley, split peas, and lentils. Cook for 40 minutes.

Add the cabbage, potato, zucchini and squash. Simmer until all of the ingredients are tender (about 50 minutes). Remove and discard thyme sprigs. Season to taste with salt and pepper.

Serve hot, ladled into soup bowls and sprinkled with fresh herbs.

• 1 c. dried green or brown lentils
• 3 tbsp extra virgin olive oil
• 3 rindless streaky bacon rashers, cut into small pieces
• 1 onion chopped finely
• 2 celery stalks, finely chopped
• 2 carrots, diced finely

• 2 rosemary sprigs, finely chopped
• 2 bay leaves
• 14 oz. can chopped plum tomatoes
• 7 1/2 c. vegetable stock
• salt and freshly ground pepper to taste
• bay leaves and rosemary sprigs to garnish

Place the lentils in a bowl and cover with cold water. Leave to soak for about 2 hours. Rinse and drain well.

Heat the oil in a large saucepan. Add the bacon and cook for about 5 minutes, then stir in the onion and cook for another 5 minutes until softened. Stir in the celery, carrots, rosemary, bay leaves and lentils. Toss over the heat for 1 minutes until thoroughly coated in the oil.

Add tomatoes and stock. Bring to a boil. Lower the heat with a lid 1/2 way covering the pot. Simmer for about an hour or until the lentils are tender.

Remove the bay leaves, add salt and pepper to taste. Serve with a garnish of fresh bay leaves and rosemary sprigs.

This is a favourite of mine.

• 1 tbsp. olive oil
• 2 tbsp butter
• 1 medium onion, finely chopped
• 2 lb. ripe Italian plum tomatoes, roughly chopped
• 1 garlic clove, roughly chopped

• 3 cups chicken or vegetable stock
• 1/2 c. dry white wine
• 2 tbsp. sun-dried tomato paste
• 2 tbsp. shredded fresh basil, plus a few whole leaves to garnish
• 2/3 c. heavy cream
• salt and freshly ground pepper to taste

Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened, but not brown.

Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste. Add salt and pepper to taste. Bring to a boil, then lower heat and cover 1/2 the pot with a lid. Simmer gently for about 20 minutes, stirring occasionally to stop the tomatoes from sticking to the bottom of the pot.

Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pot.

Add the heavy cream and heat through, stirring. Do not allow the soup to approach the boiling point. If the consistency is too thick, add more stock. Garnish with basil.

• 1 c. pearl barley
• 9 cups beef broth, or water, or both
• 3 tbsp. olive oil
• 2 carrots, finely chopped
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 leek, thinly sliced

• 1 large potato, finely chopped
• 1/2 c. diced ham
• 1 bay leaf
• 3 tbsp. fresh parsley
• 1 small sprig fresh rosemary
• salt and freshly ground pepper
• freshly grated Parmesan cheese to serve

Pick over the barley and discard any stones or other particles. Wash it in cold water. Put the barley to soak in cold water for at least 3 hours.

Drain the barley and place in a large saucepan with the broth or water. Bring to a boil, lower the heat and summer for about an hour. Skim off any scum.

Stir in the oil, all the vegetables and the ham. Add the herbs. If necessary, add more water. The ingredients should be covered by at least an inch of liquid. Simmer for 1 - 1 1/2 hours or until vegetables and barley are very tender.

Taste for seasoning, adding more as necessary. Serve hot with grated cheese on top.

• 1 large onion, finely chopped
• 3 stalks celery, finely chopped
• 3/4 c. butter or margarine
• 3/4 c. flour
• 1/2 green pepper, finely chopped
• 5 medium raw potatoes cut into 1/2" cubes
• 3 - 4 c. water

• 4 oz. cream or half-and-half
• 9 oz.can tomatoes, no juice, or 3 free fresh ones
• 3 oz. pimento, finely chopped
• 1 or 2 cans baby or butter clams
• 1 chicken bouillon cube
• salt and freshly ground pepper to taste
• 1/4 tsp. thyme

Saute onion, green pepper and celery in butter until soft. Don't brown. Slowly add flour. Cook over medium heat for about 5 minutes. Don't brown. Cook until it is very sticky and mushy looking.

Dissolve cube in water. Add salt, pepper to taste and thyme to mush. Add water, tomato, potato, clams and pimento. Simmer approximately 30 minutes until potato softens. Stir frequently as it sticks.

Can be frozen at this point. Just before serving, add cream (it helps to warm cream slightly before adding).

This is a family favourite.

• 1 stewing chicken or 3 lb. necks and backs of chicken
• 1 lge. onion, diced finely
• 2 lge. carrots, grated

• 2 stalks celery, finely chopped
• 3 c. tomatoes (canned of fresh)
• 5 peppercorns, or 1 tsp. ground pepper
• 1 lge. bay leaf
• 1/2 piece of whole cinnamon
• salt to taste

Into a large soup kettle, put chicken and spices. Add enough water to cover the chicken. Simmer gently until the meat comes off the bone easily.

Strain into large container, wash out soup pot, then strain back into pot. More water may be added. Put aside the chicken and cut into smaller pieces.

Add onion, carrots, celery, tomatoes. Season to taste and simmer for about 1 hour until vegetables are tender. If you find that something's missing, add some chicken soup base to the stock. Add diced chicken meat.

About 10 minutes before serving, add egg noodles or rice.

This recipe comes from my friend, Julie.

• 1/4 c oil
• 4 cloves garlic
• 2 onions
• 1 tsp. cumi

Saute' above for 10 minutes.

Add:

• 8 cups veg stock
• 1/2 tsp salt
• ground pepper corns
• 2 carrots sliced

Cook 15 min.

Add :

• 1 - 28 oz can tomatoes with juice
• 3 medium zucchini cook another 5 min.

• 2 cups kidney beans
• 2 cups corn cook 2 min

Remove 2 cups and blend then return to soup

Serve with cheese and corn chips if desired

• 1 lb. frozen ground pork sausage meat, thawed
• 1/2 c. celery
• 1/4 c. onion
• 1 clove garlic, chopped
• 1 can sliced mushrooms with liquid
• 1 tsp. chili powder
• 1/2 tsp basil

• 1/2 tsp. pepper
• 2 cans pork in tomato sauce or Green Giant ovencrock beans
• 1 can (14 oz.) kidney beans in sauce
• 1 can (19 oz) tomatoes, chopped
• 3 cups tomato juice
• 1 tbsp. liquid beef bouillon concentrate

In large saucepan, brown sauce meat over medium heat; drain. Add celery, onion, garlic, mushrooms and seasonings. Saute mixture for 3 minutes. Stir in remaining ingredients.

Simmer for 1 hour, covered

Makes 4 to 6 servings.