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Serves 6
INGREDIENTS
• 2 Tbs. olive oil
• 1 medium onion, diced (about 1 cup)
• 1 celery stalk, chopped with leaves (about 1/2 cup)
• 1 1/2 Tbs. grated fresh ginger
• 2 cloves garlic, minced (about 2 tsp.)
• 1 medium yam, peeled and cut into 1-inch chunks (about 2 cups)
• 30 oz. can diced tomatoes
• 1 acorn squash, cut into 1-inch chunks (about 3 cups)
• 2 cups vegetable stock
• 1/2 lb. frozen cauliflower florets (about 4 cups)
• 1/4 – 1/2 cup creamy peanut butter
• cayenne pepper to taste
• 1 head watercress, stems removed

To make the soup:
1. Heat oil in large pot over medium-low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.
2. Add yams and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.
3. Stir in stock. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.
4. Whisk together peanut butter and ½ cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. season with cayenne and salt.

adapted from the Moosewood Cookbook

• 1 1/2 c. cooked peas
• 1/2 c. tiny dry pasta
• 1 c. fresh chopped tomatoes
• 3 T. olive oil
• Parmesan cheese
• 1 c. chopped onion
• 4-5 cloves garlic, crushed
• 1 c. minced celery
• 1 c. chopped carrots
• 1 c. cubed eggplant or zucchini
• 1 c. chopped green pepper
• 2 t. salt
• 1/4 t. black pepper
• 1 t. dried oregano
• 1/2 c. fresh chopped parsley
• 1 t. dried basil
• 2 c. tomato puree
• 3 1/2 c. water
• 2 cubes Knorr vegetarian bullion
• 3 T. Dry red wine

How to make the soup:
1. In a soup kettle, sauté garlic and onions in olive oil over low heat until they are soft and translucent.
2. Add 1 tsp salt, carrot, celery and zucchini, and green pepper. Mix well.
3. Add oregano, black pepper, stock, puree, peas and wine. Cover and simmer 15 minutes.
4. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender.
5. Serve immediately, topped with parsley and parmesan.

FUL NABED (EGYPTIAN BEAN AND VEGETABLE SOUP)
A popular Egyptian soup, Ful Nabed is simple and nutritious.
from Sundays at Moosewood Restaurant

Ingredients:
• 1c Chopped onions
• 2 x Garlic cloves, pressed
• 1/4 c Olive oil
• 1 t Ground cumin seeds
• 1 1/2 t Sweet Hungarian paprika
• 1/4 t Cayenne
• 2 x Bay leaves
• Large carrot, chopped
• 1 c Chopped fresh tomatoes
• 3 1/2 c Vegetable stock
• 2 c Canned or cooked fava beans
• 1/4 c Chopped fresh parsley
• 3 tb Fresh lemon juice
• Salt and freshly ground
• Black pepper to taste
• Fresh mint leaves (optional)

How to make the soup:
In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.

Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves.

Ingredients
• 1 tsp virgin olive oil
• 1/4 cup water
• 1 large onion
• 4 cloves garlic minced
• 2 leeks chopped
• 1 carrot chopped
• 2 celery stalks chopped
• 1 bay leaf
• 1 TBS dried basil
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/4 tsp ground black pepper
• 1/2 cup dry red wine or vegetable stock
• 1/2 small head of red cabbage shredded
• 2 1/2 cups (20 oz) canned tomatoes chopped
• 2 cups cooked white beans
• 6 cups water
• 1 cup trimmed green beans (fresh or frozen)
• salt to taste
• Parmesan cheese (optional)

How to make the soup:
• Heat the oil and water in a large soup pot and saute the onion until clear.
• add garlic, leeks, carrots, and celery and saute until soft about 10 minutes.
• Add the herbs and pepper and cook, stirring briefly
• Add the vegetable stock and boil the liquid until the liquid is reduced by half about 45 minutes.
• Shred the cabbage and add to the soup along with the tomatoes and white beans
• add the water and simmer until the veggies are tender
• add the green beans and cook just until they turn bright green
• add salt
• serve with parmesan cheese (about 1 tsp per bowl)