Lemony Quinoa Soup

8 cups bouillon
1 onion, chopped
2 stalks celery, chopped
1 teaspoon oregano
1 teaspoon ground cumin
pinch cayenne, or to taste
1 cup quinoa
grated rind and juice of 2 lemons
1 16-ounce can artichoke hearts, drained
Lemon slices or wedges for garnish (optional)
Chopped fresh mint leaves (optional)

Bring the bouillon, onion and celery to a boil and simmer 10 minutes. Add the spices, quinoa and lemon rind and simmer 20-30 minutes, or until the quinoa is tender. Cut the artichoke hearts into bite-size pieces and add to the soup along with the lemon juice; simmer 5 minutes more. Serve garnished with lemon slices and mint leaves, if desired.

6-8 servings

 

Yellow Split Pea Soup

8 cups bouillon
1 onion, chopped
2 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon cinnamon
pinch cayenne, to taste
1 pound yellow split peas

Bring 1/2 cup of the bouillon to a boil in a large pot, stir in the onion, garlic and spices and cook together for 5 minutes. Add the remaining ingredients, bring to a boil and cook about 11/2 hours, or until the peas are very soft. Puree with a hand blender if you wish to make it very smooth.

6-8 servings

 

Chunky Black Bean Soup

2 onions, chopped
4 garlic cloves, minced
4 carrots, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 jalapeno chile, seeded and minced, or to taste
2 teaspoons cumin
2 cups bouillon
2 16-ounce cans black beans, undrained
1 16-ounce can tomatoes, undrained, broken up
chopped cilantro for garnish (optional)

Combine the onions, garlic, carrots, celery, green pepper, jalapeno, cumin and bouillon in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 15-20 minutes or until the vegetables are soft. Add the beans and tomatoes and simmer 15-20 minutes more. Add more bouillon if you want a thinner soup.

6-8 servings