No Chicken Soup with Potatoes

2 TBL Olive Oil
1 Yellow Onion diced
3 Large Carrots cut into rounds
3 Celery Ribs sliced

1 Large clove garlic or 3 small cloves finely chopped.

10 Cups of boiling water (approximately)
3 tubes of vegetarian broth concentrate
Or substitute vegetarian bouillon.
1 Small bunch of Parsley finely chopped
4 basil leaves (optional) finely sliced
4 large sage leaves - leave whole
2 Plum tomatoes (optional) cubed
5 or 6 red skinned potatoes washed and diced into 1/2" cubes
1 or 2 cups of chopped frozen spinach.
Salt and Pepper to taste

In a heavy soup pot - add oil and sauté onion, celery, and carrots until onions are translucent. A little browning adds to the color of the soup if you would like to cook them a bit longer.

Add garlic and saute for about 60 seconds. Pour in hot water and add veggie broth concentrate or bouillon. Bring up to a boil and reduce to simmer.

Chop herbs and add them to the pot. Wash and dice potatoes and throw them in along with the spinach (I removed the sage leaves before I added the potatoes). Season with salt and pepper. Continue to simmer until potatoes are fork tender. Enjoy!

Vegetarian Chili

A hearty vegetarian chili that pairs nicely with some whole wheat pasta shells or brown rice.

Sauté covered on medium heat until translucent.
1-2 TBS olive oil
1 large onion, chopped
1 medium-size diced green bell pepper
1 medium-size diced red bell pepper

Add: 3 large cloves minced garlic and continue to cook for about one minute.

Add: 
1 medium-size zucchini, diced
1 medium-size yellow squash
1 can (or frozen) corn kernels, or exchange for a can of kidney/pinto beans added later with black the black beans.

Cook stirring often until soft and the vegetables give off their liquid and start to brown around the edges - about 6 minutes.

Add and cook about 30 seconds:
1 TBS of cumin
2 TBS of chili powder
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt

Add: 
1 cup vegetable broth
1 can (8 ounces)of tomato sauce
1 can (14.5 ounces) diced tomatoes
1 can (15.5 ounces) black beans, drained and rinsed

In a large, heavy pot heat the oil over medium heat. Add the onions, bell peppers, and garlic. Sauté until soft. Add the zucchini and corn- cook sirring until soft and the vegetables give off their liquid and start to brown around the edges - about 6 minutes. Add the chili powder, cumin, salt and cayenne stirring for about 30 seconds. Add the tomatoes and sauce and stir well. Add the beans, and vegetable stock, stir and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Serve over cooked brown rice or whole wheat medium shell pasta.