Secret Recipes

 16 Bean Soup
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more.
zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

Ingredients:
3 lbs of sun ripened tomatoes
1 2/3 cups of vegetable stock
3 tablespoons of tomato puree
2 tablespoons balsamic vinegar
Fresh chopped basil leaves (about a handful)
Sea salt to taste
A little crème fraiche and croutons to serve (optional)

Wash the tomatoes and place them in a large bowl.  Pour boiling water over them and leave for 30 seconds.  After 30 seconds drain the boiling water and add a little cold water to cool.  This process makes it easy to peel the skin.
Peel the skin off all tomatoes and cut each tomato into quarters.  Place the tomatoes in a large pan and pour the vegetable stock over tomatoes. Bring to a boil and quickly reduce heat to low.  Simmer gently for approximately 10 minutes.  Stir in the tomato puree, vinegar and chopped basil leaves. Season with salt and pepper to taste and simmer gently while stirring for a further 2 minutes.
Let soup cool slightly and then transfer to a food processor or blender and process or blend until smooth. Transfer the soup back to the pan and reheat gently taking care not to boil.
Serve in warm bowls and top with a little crème fraiche and croutons if desired.

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, finely diced
3. 2 garlic cloves, crushed
4. 7 ½ cups of vegetable stock
5. 2 teaspoons ground cumin
6. 1 medium sweet potato diced
7. 1 lb corn kernels (fresh or frozen)
8. Sea salt
9. Lime wedges to serve

Instructions:
Heat the oil in a large soup pan and gently fry the onion until soft (approximately 5 minutes).  Add the garlic and gently fry for another 2 minutes.  Add 1/14 cups of vegetable stock to the pan.  Bring to a boil, reduce heat and simmer for 10 minutes.  Add the cumin and diced sweet potato and simmer a further 10 minutes.  Season to taste and add the corn and remaining stock.  Simmer approximately 10 minutes.
Remove soup from heat and let cool slightly.  Transfer half of the soup to a blender or food processor and blend until smooth.  Stir the smooth soup into the pan and mix together with the chunky remaining soup and gently stir together.
Serve into warm bowls with lime wedges on the side.