Split Pea Soup
SERVES 6-8

D I R E C T I O N S :
Place split peas, water, bay leaf, salt and dry mustard in a kettle or Dutch oven. Bring to a boil, lower heat as much as possible and simmer, partially covered for about 20 minutes.
Add onion, garlic, celery, carrots and potato. Partially cover and leave it to simmer gently for about 40 more minutes with occasional stirring. If necessary add some water.
Add black pepper and vinegar to taste. Serve topped with a drizzle of sesame oil, diced tomato and minced parsley.
(NOTE: I added peas and corn to the soup

I N G R E D I E N T S :
3 cups dry split peas
7 cups of water (more as needed)
1 bay leaf
2 tsps. salt
1/2 to 1 tsp. dry mustard
2 cups minced onion
4 - 5 medium cloves garlic, crushed
3 stalks celery, minced
2 medium carrots, sliced or diced
1 small potato, thinly sliced
fresh ground pepper
3 to 4 Tbsps. red wine vinegar (to taste)

T O P P I N G S :
Chinese sesame oil (optional)
A fresh, ripe tomato, diced
Fresh minced parsley

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Barley Soup
SERVES 6-8

D I R E C T I O N S :
Combine barley with 1 cup of the meat stock in small saucepan. Bring to boiling; reduce heat and simmer until all stock is absorbed. Add butter piece by piece, stirring. Set aside.
Boil vegetables (carrots, potatoes, celery) in a large saucepan or dutch oven. Cook for 20-30 minutes until tender. Then add barley, parsley, salt and pepper. Cook until barley is tender.
Garnish each service with sour cream and dill. (optional)

I N G R E D I E N T S :
1 cup pearl barley
2 quarts meat stock
1/4 cup butter or margarine, cut in pieces
2 carrots diced
2 potatoes diced
4 ounces (canned or frozen) mushrooms sliced
1 stalk celery, chopped
1 tsp. dried parsley flakes
1-1/2 tsp. salt
1/2 tsp. pepper
1 cup dairy sour cream (optional)
Sprigs of fresh dill

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Gingered Carrot Soup
SERVES 8

D I R E C T I O N S :
Peel and trim carrots and cut them into 1-inch chunks. Place oil in a large pot with the onions, ginger and garlic. Stir on low heat until tender. Add the carrots and the water/stock to the pot. Cover and bring to a boil. Lower the heat and simmer until very tender about 30 minutes.
Add cumin, ground fennel, cinnamon, allspice, dried mint to the pot. Stir in orange rind and juice. Cook a little longer to fuse the flavours. Remove from heat. Using a food processor or immersion blender puree the soup. Add water if too thick. Serve topped with roasted sunflower seeds and parsley.
This soup freezes well.

I N G R E D I E N T S :
2 lbs. carrots
4 cups water or stock
1 Tbsp. butter or oil
1-½ cups chopped onions
2 medium cloves of garlic, minced
2 Tbsps. freshly grated ginger
1-½ tsps. salt
¼ tsp.  each: cumin, ground fennel, cinnamon, allspice, dried mint
1 orange, graded rind and juice