VARIETY SOUPS

Don't ever eat soup out of a can. There are too many additives, plus sugar and salt and often MSG. You can make your own delicious and nutritious soups so easily.Here's what I do:

Boil up either 2 cups split peas (or whatever quantitiy you want - I never measure, but throw in the pot whatever I want) , or 2 cups lentils, or 1 cup lentils and 1 cup millet, or 2 cups unpearled barley, or 2 cups of dried beans of your choice. Use whatever you have on hand, or whatever you fance.

Beans must first be soaked overnight. Drain off the soaking water, add fresh water and simmer until soft. When soft, add chopped onions and garlic (according to your taste.) Then grate or chop whatever other vegetables you desire or have on hand into the soup, such as carrots, potatoes, turnips, celery, leeks, parsley, zucchini. Add your seasonings and herbs. Choose from sea salt, spike, herbs and Braggs Liquid Aminos. That's all you have to do. Serve with homemade bread and you have a nutritious meal. Every time I make soup, it is different.

By the way, when cooking vegetables, I always try to cook them in as little water as possbiel, but if I do have vegetable water left over, I never throw it down the sink! I always save it. It is sad that the kitchen sink is often the best fed mouth in the house! I put the vegetable juice in a little container and freeze it. When I go to make a soup, I use the vegetable stock.

Also, if I have left over raw vegetables that I am not using, I will boil them up to make stock, freeze it and save this for soups too.