The Krazy Kyles

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.

Saute the following:
4 Tbsp oil
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
1/2 head of cabbage, sliced fine
3 potato, cubed
3 beets, peeled and grated

Add into a large pot with:
2 qts. water
2 Tbsp. beef-style seasoning
2 c. stewed tomato
3 tsp. lemon juice
1 tsp. dill seed
salt, to taste

Cook just until veggies are tender. I like to add the lemon juice right at the end.

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.

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)

2 cups Lentils, rinsed
2 cans Stewed Tomatoes, 28oz
4 Potatoes, diced
4 Carrots, diced
2 Onions, chopped
2 T Garlic, minced
3 Bay Leaves
1/4 Cup Curry Powder
2 t. sea salt
2 t. cumin
2 t. coriander
8 cups broth

Cook on low in a slow cooker for 8-10 hours.