Four Hearty Vegetable Soups

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Let the soup keep simmering until the vegetables are somewhat softened, and then add 1/2 cup or more of sliced fresh mushrooms and serve.

Vegetarian Chili

Pick over and wash 1 pound of red beans or kidney beans, and soak them overnight. Then cook 'em for about 1 hour, or until they're soft, in just enough water to cover the beans. Add 1 green pepper, 2 medium-sized onions, 2 stalks of celery and 6 peeled tomatoes (all chopped), then 1 1/2 cups of tomato puree, 2 minced garlic cloves, 1 tablespoon of vegetable salt, 1 teaspoon of chili powder (or more if you like it hot) and 1 teaspoon of oregano.

Let the vegetables cook just long enough to be slightly softened, while remaining crisp, then dish out your chili! Garnish it with a little grated cheese, and we guarantee you that you won't miss the "carne" at all!

Confetti Vegetable Soup

Start with 2 quarts of water, to which you may add any fresh vegetables you like: turnips, rutabagas, carrots, onions, potatoes (with the skins left on and scrubbed well), celery, lima beans, yellow squash, peas, corn, green beans, tomatoes, etc. Start the root vegetables first, then add the quicker-cooking ones. The idea is to make this soup as colorful as possible, so dice the vegetables into bite-sized pieces that look like confetti.

Season the broth with minced garlic, 1 teaspoon of sage or thyme and 1 tablespoon of vegetable salt. If the soup seems watery, pour a little of the hot liquid into 1/4 cup of plain yogurt and blend the mixture well so that it has no lumps. Then stir the thickener into the main pot and dish up!

Simple enough? And you'll find these soups substantial enough to satisfy the most robust appetites, at costs that won't deplete even the puniest financial resources!

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