Bean and Barley Soup

1 c dried beans, soaked overnight
1 Tbsp olive oil
2 c chopped onion
1c chopped parsley
1c chopped carrot
1 c chopped celery
9 c water
2 c Chicken or Vegetable Broth
2 bay leaves
1/3 c uncooked pearl barley
1/2 tsp salt
1/2 tsp black pepper

1. Heat oil and saute onion, parsley, celery and carrot until tender and fragrant.
2. Add beans, water, broth and bay leaves. Bring to a boil. Reduce heat and simmer 1-1.5 hours or until beans are tender. Discard bay leaves
3. Place 3/4 cup beans and 3/4 cup cooking liquid in blender and puree. Return to pot.
4. Stir in barley, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes or until barley is soft.

Top with red pepper and parmesan cheese.

Tomato-Basil Soup

1 28 oz can diced tomatoes, undrained
1/3 c fresh basil
1c milk
1/4 tsp each, salt and pepper
2-4 oz softened reduced fat cream cheese

1. Puree tomatoes and basil.
2. Heat tomato/basil mixture to boiling and reduce heat to simmer. Simmer 10 minutes.
3. Stir in milk, salt, pepper and cream cheese. Stir with a whisk until cream cheese melts and soup is thick and homogeneous.

Good served with toasted baguette.

Lentil Stew

1 Tbsp Olive Oil
1.25 c chopped onion
1 c chopped celery
1 c chopped carrot
1 garlic clove, minced
4 c Chicken or Vegetable Broth
1 c water
1 28oz can crushed tomatoes, undrained
1 c dried lentils
Crushed red pepper, salt and pepper to taste

Hot, cooked brown rice

1. Cook onion, celery, carrot and garlic in hot oil until tender and fragrant.
2. Add broth water and tomatoes and bring to a boil.
3. Stir in lentils and simmer 45 minutes, stirring occasionally.
4. Stir in seasonings.
5. Serve over rice.