Dahl Soup!

1-2 tablespoons sea salt
1 teaspoon garam masala
1-2 tablespoon curry blend
2 seeded chilis
1 bulb smashed and chopped garlic
1 cup chopped fresh cilantro
8 cups veggie broth
2 cups yellow split peas
1 large can garbanzo beans
1 bag frozen peas and carrots
1 large yam/sweet potato cubed
1 large diced onion
1-2 cups chopped cauliflower
2-4 tablespoons olive oil
1 can coconut milk (optional)
black pepper to taste

Add salt throughout each step.

1. Rinse split peas well and soak overnight
2. Bring veggie stock to a boil, cook split peas until soft (1-2 hours)
3. Add sweet potato, onion, chilis, curry, masala, and garlic. Cook on low to medium heat - stir frequently (10 minutes)
4. Add veggies, cilantro, and olive oil. For a richer stew, add coconut milk. Simmer on low heat for 30 minutes to 1 hour. Serve over basmati rice.

Rustic Italian Soup

This delicious, low-fat veggie soup is a bit intense to make, but it is worth it!

1 16 oz package frozen mixed bell pepper strips
1 14.5 oz can no-salt-added diced tomatoes, undrained
1 14 - 14.5 oz can fat-free, low-sodium chicken broth
1/2 15.5 oz can no-salt added navy beans, rinsed and drained (salted beans work fine too)
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh parsley
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano, crumbled
1 medium garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1/4 teaspoon slat

In a food processor or blender, process the bell peppers, undrained tomatoes, broth, beans, basil, parsley, vinegar, oregano, garlic, and red pepper flakes until slightly chunky or smooth. Pour into a large saucepan, Bring to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended. Remove from the heat. Stir in the oil and salt. Ladle into soup bowls.