sonings and serve. Makes 8-10 large
servings.

POTATO AND SPINACH SOUP
This is a great use for leftover mashed
potatoes. The recipe was inspired by the
mother of an Armenian friend who is
always resourceful and was eating
healthy foods before they were in style.
2 tablespoons unsalted butter
or margarine
1/2 cup minced onion
2 cloves of garlic, minced
3 cups mashed potatoes
2 cups water or vegetable broth
1/2 t. ground nutmeg
1 10-ounce package frozen leaf
spinach, thawed
juice of 1 lemon or to taste
salt and pepper to taste
grated fresh Parmesan cheese
garnish (optional)
Melt butter or margarine in a large
sauce pan or soup pot over medium-
high heat. Add the onions and garlic
and saute for 3 minutes, until the
onions are translucent. Add the pota-
toes and stir to incorporate the vegeta-
bles.
Add the liquid and nutmeg and stir
until smooth. Bring the soup to a
boil, reduce heat and cook for 15
minutes, stirring occasionally. Stir in
the spinach and cook for 5 minutes
more. Add the lemon juice and season
to taste with salt and pepper. Serve
with grated Parmesan cheese, if
desired. Makes 6 servings.

CHUNKY TOMATO AND
ROASTED RED-PEPPER SOUP
Serve this soup with croutons on top or
with something cheesy like macaroni
and cheese or grilled cheese sandwiches.
If you read the funnies while eating this,
you almost feel like you're 10 years old
again.
1/4 cup olive oil
4 large garlic cloves, minced
1 cup chopped onions
1/2 teaspoon dried oregano,
crumbled
3 cans (14-15 ounces each)
diced tomatoes
2 cups water or vegetable broth
2 roasted red (or yellow) peppers
(canned is fine)
2 T. fresh lemon juice
salt and pepper to taste
Heat oil in a large saucepan over
medium-high heat. Add the garlic and
onions and saute for 3 minutes. Add
the oregano and cook for 1 minute
more. Add the tomatoes and brimg to
a boil.
Chop the peppers and add to the

soup. Cook for 10 minutes more,
reducing the heat slightly after it
comes to a boil again. Add juice, salt
and pepper and cook for 10 minutes
more. Heat and serve with croutons
on top. Makes 8-10 servings.

LEMON LENTIL SOUP
Lentil soup is so popular and easy to
make. And with lentils costing less than
60 cents a pound, it's economical to
make, too.
2 T. olive oil
1 cup diced carrot
1/2 cup diced celery (optional)
2 cup chopped onion
2 garlic cloves, minced
8 cups water or vegetable broth
2 cup lentils, rinsed
1/2 t. ground cumin
1/2 cup fresh chopped parsley
or 1/4 cup dried
juice of 1/2 to whole lemon,
or to taste
salt and pepper to taste
Combine all ingredients except
lemon juice, salt and pepper in a large
pot over medium-high heat and bring
to a boil. Reduce heat, cover anc[cook
soup for 40 minutes to an hour, until
the lentils are softened and the soup is
thick (you may need to add more liq-
uid if the broth evaporates too quickly
— keep adding just enough to make
the soup "soupy").

•

CHUNKY CORN CHOWDER
Thick and hearty, this corn chowder will
keep you warm all day long.
4 T. extra virgin olive oil
2 cups onion, chopped
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup chopped celery
1/4-1/2 teaspoon cayenne pepper
1/2 t. ground nutmeg
1/2 cup all-purpose flour
2 cups water
2 cups milk
4 cups corn kernels
kosher salt and pepper to taste
Heat heavy, large saucepan over
medium-high heat. Add onion, bell
peppers and celery and cook for 3-4
minutes. more, until the vegetables are
softened. Add the cayenne pepper,
nutmeg and flour and cook, stirring
for 3 minutes more.
Add the water and milk and bring
mixture to a boil, whisking to remove
lumps and mix through. Stir in the
corn and bring the mixture again to a
boil. Reduce the heat and cook for 10
minutes more. Add salt and pepper to
taste and serve hot.
Makes 8 servings.

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