The Krazy Kyles

2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons salt (or to taste)

I like to sauté the onions in a bit of oil for about 5 minutes, until they are translucent. Then add the garlic, carrots, and celery and cook for 2 more minutes.

Add the split peas to the pot. Add your 8 cups of water. Stir in the potatoes, bay leaf, celery seed, basil, and thyme.

Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours.

2 T Olive Oil
1 onion, chopped
3 carrots, chopped or grated
1 t oregano/thyme/marjoram (you choose)
1 t garlic pwd
1 28 oz can of diced tomatoes with juice
8 c water
4 T savory seasoning (I use McKays beef)
2 c dry lentils, rinsed
1 bunch or bag spinach
salt to taste

Heat oli in large soup pot; saute onions, carrots, seasonings (while stirring) for about 5 minutes.
Add tomatoes, broth and lentils; bring to a boil, reduce heat, cover and simmer for about 1 hour.
Stir in spinach just before serving.

INGREDIENTS
1 tablespoon extra-virgin olive oil
3 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
4 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock (Celifibr boullion is gluten free, soy free, dairy free)

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

{optional} 5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 - 6. (or Tim and Laura)

My mom used to make something like this when I was little. This isn't exactly the same but it is the best I could come up with.

1 14.5oz Can Wolfgang Puck's Country Tomato with Basil
1/2 6oz Can Tomato Paste
3 cups Water
4 cups (after soaking overnight) Garbanzos, soaked and sorted
2T McKays Chicken Seasoning

1 cup Flour
1/4t Salt
1/2t Baking Powder

3 T Oil
1/2 c Soy Milk (not Vanilla flavored)
1 T Lemon Juice

Combine the first four ingredients, boil gently for 45 minutes. In a seperate bowl combine next four ingredients, add oil and mix until crumbly. Mix soymilk and lemon juice in measuring cup and let stand for 5 minutes then add to flour mixture. Mix until homogenous. Make little balls and drop into boiling garbanzo broth. Cook for another 15 minutes.

2 Garlic Cloves, minced
4 T Olive Oil
10 cups Water
2.5 cups Lentils, dry
2 cups Onions, chopped
1 cup Celery, chopped
2 cups Carrots, diced
3 T Tomato Paste
2 Bay Leaves
2.5 t Salt
1/4 t Celery Seeds, ground
3/4 t Oregano
1/4 t Savory
2 T Lemon Juice
2 cans Tomatoes, diced
1/2 cup Parsley, chopped finely

In a small skillet, briefly saute gallic in olive oil. Set aside. In pot, bring lentils and water to boil. Reduce heat to medium. Cover and simmer of 20 minutes until lentils are half cooked. Then add next nine ingredients. Simmer all together covered for 30 more minutes. Add lemon juice and parsely just before serving.

Yield: 10 cups (A normal serving is between 1.5 and 2 cups)

Taken from the Country Life Vegetarian Cookbook