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Soup can be as clear as a broth, thin, creamy, thick or any shade between. To achieve these various consistencies try using roasted flour, leftover creams, rolled oats or natural corn flakes. You can make your soup stand out as the main dish of the meal by adding strongly flavored vegetables.

BLACK BEAN SOUP
2 cups black beans (soaked overnight)
8 cups water
1 stalk celery (chopped fine)
1 onion (chopped fine)
1 1/4 Tbs. whole wheat or whole wheat pastry flour
1/4 cup sesame oil
1 leek (sliced thin on diagonal)
1/4 bay leaf
1/2 tsp. salt

Bring beans and water to a boil, lower flame and simmer 1 1/2 hours. Saute celery, leeks and onions in oil, add flour and blend until smooth. Add parsley and cook gently until well blended. Add beans, water and bay leaf to this mixture. Simmer until beans are tender (at least 1 1/2 hours.) Last 1/2 hour of cooking, add salt.

SPLIT PEA SOUP
1 cup split peas (soaked overnight)
4 cups water
Fresh peas
1 onion (slivered)
Croutons

Bring water, split peas and a few handfuls of fresh peas to a boil. Lower flame and cook covered for 1-2 hours. Add salt last 1/2 hour of cooking time. Serve garnished with croutons.

Variations: Saute 1 chopped onion, 1 chopped burdock root, 1 stalk celery chopped. Add split peas and water. Cook 2 hours, add salt and Tamari soy sauce. For a different texture, blend in a blender.

KALE SOUP
1 bunch kale (chopped)
1 onion (chopped)
1 tsp. sesame oil
2 cups water
1/2 cup roasted cornmeal
1/4 tsp. salt

Saute onions and kale in oil 10-15 minutes. Add water and salt and bring to a boil. Simmer 5-10 minutes. Dilute cornmeal with some of the water from the vegetables and add slowly to the soup. Simmer an additional 20-30 minutes. Serve with croutons or bread crumbs.

FRESH CORN SOUP
3 ears corn
1-2 onions (chopped)
4 cups boiling water
1 1/2-2 cups natural corn flakes or corn meal
1/4-1/2 tsp. salt

Prepare corn by scraping kernels off the cob. Saute onions in 1 tsp. sesame oil until they become transparent. Add corn kernels and continue to saute. Pour boiling water over vegetables. Simmer 20 minutes or until tender. While soup is cooking, saute corn flakes until they change color, in 1 tsp. sesame oil. Last 10 minutes add salt and corn flakes or meal to soup and continue cooking until thickened.

SQUASH SOUP
1 lb. winter squash (cut into 1 inch pieces)
2 onions (chopped fine)
1 tsp. sesame oil
Salt
2-3 Tbs. whole wheat or whole wheat pastry flour
Tamari soy sauce

Saute onions and squash in oil 5-10 minutes. Add enough water to cover vegetables completely. Bring to a boil, lower flame and simmer 1-2 hours until tender. Salt to taste. Place ingredients in a blender or food mill and puree. To every 4 cups puree add 1/2 cups of water. Put puree in a pot and set aside. Saute flour in 1 tsp. sesame oil until fragrant. Cool and add 1 cup water to form a paste. Gradually add to squash puree, stirring constantly. Season with Tamari soy sauce and cook until thickened.

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