Lemon Chick pea soup

2 onions, chopped
3 stalks of celery, chopped
1 sweet red pepper, chopped
6 cups veggie boullion
1 t. tumeric
1 t. ground coriander
1/2 t. cinnamon
1/4 t. cayenne
1 potato, chopped
2 carrots, chopped
1 can (28-oz.) tomatoes, chopped
1 zucchini, chopped
1 cup cooked noodles, any kind
1 can chickpeas,drained, or 2 c. cooked chickpeas
1/4 c. lemon juice
1/4 c. Italian parsley, chopped
2 T. mint leaves, chopped
Freshly ground black pepper
 
Bring onion, celery, red pepper, and 1/2 c. of the boullion to a boil
in a large pot. Simmer about 10 minutes to soften the veggies. Add
the remaining boullion, spices, potato, carrots, and tomatoes; simmer
20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice,
and cook 5 minutes. Garnish with parsley, mint and pepper before
serving.

 6-8 servings.

Corn and Oat Chowder

Makes 6 servings

1 clove garlic, minced
1/2 cup onions, diced
1 cup celery, chopped
2 1/2 cups water
10 package frozen corn
salt and pepper to taste
1/2 tsp dried tarragon
1/2 tsp dried basil
1 small bay leaf
2/3 cups rolled oats
2 cups soy or rice milk

Saute onion, garlic and celery in a little water in soup pot. Add Water, corn and spices and bring to a boil. Stir in oats and, reduce heat to simmer for 10 minutes stirring occasionally. Stir in soy or rice milk and heat through sirring constantly. Do not boil.

Discard bay leaf before serving.