Spicy Black Bean Soup

1- 1/2 cup black beans
1 Tablespoon dried onion
2 Tablespoons cumin
1 teaspoon celery seed
2 bay leaves
1 teaspoon chili powder
1 veggie bouillon cube
1 chile pepper (optional)
6 cups water

Remove wrapper from bouillon cube and add it, plus all remaining ingredients to 6 cups of water into a sauce pan. Bring to a boil over high heat, reduce to low and simmer until the beans are tender and the soup is thick, about 90 minutes, adding more water as necessary to soften the beans. Remove and discard the chile pepper and bay leaves before serving. Season to taste.

From Heidi A.

I haven't tried this yet, but my friend Heidi said it is easy and good!

Coconut Curry Soup

2/3 cup orange (or red) lentils
2/3 cup green lentils
1 Tablespoon curry powder
1 Tablespoon dried chopped onions
1 Tablespoon dried minced garlic
2 veggie bouillon cubes
4 cups water
14- ounce can of full fat coconut milk
1 chile pepper or 1 teaspoon red pepper flakes

Remove wrapper from bouillon cubes and add them, plus all remaining ingredients to 4 cups water and 14- ounce coconut milk. Bring to a boil over high heat, reduce heat to low, simmer until the lentils are tender about 20 minutes. Remove and discard chile pepper before serving. Season to taste.


From Heidi A.

:)

Italian Barley Soup

1 cup pearled barley
1/2 cup sundried tomatoes
1 Tablespoon dried chopped onions
1 Tablespoon dried minced garlic
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 Tablespoon dried parsley flakes
1 veggie bouillon cube
4 cups water
1 14-oz can diced tomatoes

Remove wrapper from bouillon  cube and add it plus all remaining ingredients to 4 cups water and 14 ounce can of diced tomatoes in a saucepan.  Bring to a boil over high heat, reduce heat to low, simmer until barley is tender about 20 minutes. Serve topped with Parmesan cheese. Season to taste.

From Heidi A.