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• 7-8 Potatoes peeled and sliced in ? inch “chips”

• 3 cloves Garlic, minced

• ? cup fresh or dried Parsley Flakes

• 2 large organic Carrots, grated

• ? cup of Pesto (I make my own, but it is available in stores now)

• ? to ? pound Bacon cut into ? inch strips and fried crisp (discard fat)

• 3 cups Leeks chopped into ? inch rounds (I use about ? of the green top as well. It gives the soup a nice color.)

• Celtic Sea Salt to taste

“An absolutely delicious French onion soup. Season with soy sauce instead of salt and top with your favorite cheese and melt it under the broiler, if desired.”

INGREDIENTS (Nutrition)
1 cup dry sherry
4 onions, thinly sliced
9 cloves garlic, minced
1 tablespoon whole wheat flour
4 cups vegetable broth
1/2 teaspoon ground black pepper
salt to taste
6 slices French bread, toasted
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This hearty, creamy soup is just the ideal fall treat with fresh, crusty bread or fried pita on the side. It makes a wholesome, fresh, delicious and satisfying lunch or dinner meal. You will probably like it enough to serve it as an appetizer when you have guests over for dinner. It is fast, easy and healthy! You could also make it as a vegetarian recipe.
Enjoy! ~

Type: Soup

Serve With: Fresh, crusty bread or fried pita.

Prep Time: 10 min

Yield: Should serve 4 people as appetizer, or 2 people for dinner

Ingredients:

For all you Navy Bean Soup lovers this is a must. Sirloin tips and great spices make this a soup that cannot be beat. Garnish with fresh parsley and cilantro.”

INGREDIENTS (Nutrition)
1 pound sirloin tips, cubed
1 onion, chopped
1 stalk celery, chopped
2 potatoes, peeled and diced
5 cloves garlic, minced
2 tablespoons olive oil
1/2 cup red wine
1 bay leaf
1 (16 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon ground cumin
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon brown sugar
1 tablespoon hot pepper sauce
1 (15 ounce) can navy beans

8 strips bacon or 1 cup chopped ham
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, finely chopped
1 chicken or vegetable bouillon cube
1 onion, chopped
3 cloves garlic, minced

Bring the frozen mixed vegetables and finely chopped broccoli to a boil. Set aside to drain.
In a skillet, saute bacon or ham until crispy; drain on paper towels and set aside.

Add enough bacon drippings into soup pan to coat bottom of pan. Simmer onions until clear in soup pan.