The amount of Potatoes sounds like an awful lot but this filling, delicious soup keeps in the freezer for a while. It can of course be made in smaller portions (adjust your other ingredients accordingly). This soup is also great for using up leftover vegetables: very tasty when you stir in cooked Asparagus or Broccoli, or even Peas and Carrots or Corn.
5-7 lbs Potatoes
1 can Vegetable Broth
1/2 stick Oleo
Soy- or Rice Milk
Seasonings (see NOTE 2)
2 med Onions
couple of handsful or so of Celery
2 Carrots
1 Jalapeno - or -
1/2 sm Scotch Bonnet

4-5 toes Garlic
EVOO for sauteing
1 tsp Italian Seasoning
Black Pepper and Paprika
Freshly ground Nutmeg
Thinly peel potatoes, wash, cut into chunks, boil in Vegetable Broth and Rice Milk until they begin to fall apart, do not drain! If using, let the Oleo melt into the hot Potatoes. Mash them, adding Milk as needed, add more Vegetable Broth if you want to. With the Milk, stir in the Seasonings, Black Pepper and Paprika, grate in lots of Nutmeg.

While the Potatoes are boiling, finely chop Vegetables, saute in EVOO until they have a nice brown colour, add the chopped Garlic, add Italian Seasoning last, add a splash of veg broth, cover, turn heat way low, let veggies steam while you mash the Potatoes. About the hot Peppers: while the Scotch Bonnet has a very nice flavour, it's too hot for most palates, just use some Jalapenos instead. You can leave them out altogether, of course.

Mix Potato mash and Vegetables together, adjust seasoning and stir in enough Milk until it has the consistency you like.

Freeeze in pint containers. When heating, stir in a handful of grated Cheese for an extra treat (makes a hearty lunch).

NOTE 1: Unlike Cows Milk, Rice and Soy Milks do not "burn" or stick to the pot.

NOTE 2: Use 2-3 envelopes of Washington's Broth and Seasoning Mix or Knorr Vegetable Cubes or a teaspoonful or two of Vegetable Better-Than-Buillon.

NOTE 3: 1 cup finely slices Leeks (green & white parts) or 1 buncb of Spring Onion (green & white parts) can also be used.
1 (generous) cup Lentils
2 med Onions, diced
2 med Carrots, sliced or diced
1 Jalapeno (optional -- Jalopenos are my crack :)
couple of handsful or so of chopped Celery
1 cup chopped Leeks (green & white parts, optional)
about 4 toes Garlic (minced)
1 Tbsp Oleo
5-6 lg Mushrooms, coarse chopped
1 sm Zucchini, sliced or diced
1 16oz-can of Tomatoes, diced (or use fresh, skinned)
1 sm bottle of Beer (optional but great for taste)
Vegetable Broth or Water (ad lib)
about 1/2 Tbsp of Pepper Corns (or less, your preference)
3-4 whole Bayleaves
4-5 whole Cloves
2-3 Vegetable Cubes or envelopes of
Wash. Broth & Seasoning Mix or Vegetable Better-Than-Buillon (to taste)
1 tsp Italian Seasoning OR dried Oregano
1 sm Potato, diced (I like to use a red potato with the skin)
EVOO for sauteing
1 cup Barley  (be generous)
couple of handsful or so of Celery
2 lg Onions
1 Leek
2 med-lg Carrots
2 sm Jalapenoes
3-4 toes Garlic
1 sm Zucchini
(thinly sliced, optional)
1 16-oz cans Tomatoes OR 1 lb fresh
1 can Vegetable Broth
1 tsp Pepper Corns
To taste: Vegetable Cubes or envelopes of Wash. Broth & Seasoning Mix or Veggetable Better-Than-Buillon (start with 1 tsp)
1 tsp Italian Seasoning OR dried Oregano
EVOO for sauteing
1-2 cans Vegetable Broth
In lg (5qt at least) pot, saute chopped Veggies until nicely browned, add Garlic and dry Barley, saute another couple of mins; add the Tomatoes (all chopped up) and their juice, the thinly sliced Zucchini, the spices and Vegetable Broth (start with one can, go from there). Simmer for about 40-45 mins. Check every so often, add moreliquid if it gets too thick. Adjust taste with whatever seems necessary.

One day, my soup needed a little kick and I checked the fridge to see what I could throw in the pot. Found some leftover Marinara Sauce (about a cup or so), poured it in ... it was divine!  Now I sometimes add some Spagetti Sauce Mix when there is no Marinara on hand.
You can also use spices as in the Noodle Soup (below).  Can also be made with Mushroom instead of Vegetable Broth.

same as above, but use Millet instead.

HERE and see how you can turn Barley Soup into a delicious CABBAGE STEW.
1 large-ish Onion (roughly diced)
1 pck Mushrooms
(roughly chopped)
couple of handfuls of chopped Celery
3-5 cloves Garlic
2 lg carrots
(thinly sliced)
1 bunch Spring Onions
(green & white parts, cut into 1/3 inch pieces)
1 sm Zucchini
(thinly sliced)
1 can Stewed Tomatoes
(chopped, with the juice)
1 tsp Peppercorns
(be generous)
pinch of Basil
pinch of Rosemary
(I like Rosemary so I use more than a pinch)
2-3 Bay Leaves
Pinch of Thyme
Pinch of Sage
Vegetable Broth
1 tsp (or to taste) Vegetable Better-Than-Buillon
Pasta of your choice (Greek Rice is nice) or, for something different, try small Cheese and/or Spinach Tortellini
In lg (5qt at least) pot, sautee prepared Veggies (except Mushrooms) in EVOO until nicely browned, add Garlic, sautee for another couple of minutes, push veggies aside, add mushrooms (might melt a tbsp of Oleo before adding Mushrooms), sautee them, then mix everything together, add Vegetable Broth (as much as you like, you can add some Water and/or Tomato Juice), Better Than Bullion, Tomatoes, Spices and Herbs, stir to get all the bits off the bottom of the pot, bring to a boil and let simmer for a few minutes, then add Pasta and simmer until it's to your taste (al dente or mushy).  If using Tortellini, you can add them at the same time as the Broth because they take about 15 mins to get done.
If you use Marmite, always save your near-empty jars because it's impossible to scrape them totally empty. When making soups or stews, pour in some of the hot cooking liquid, stir or swish  to melt the rest of the Marmite. Great flavour enhancer for most dishes (never used it in the Potato Soup though).
Wash lentils. In lg (5qt) pot, heat EVOO, sautee Onions, Carrots, also Jalapeno and Leeks (if used) until nicely browned then stir in Celery. Add Garlic, saute another couple of mins; push everything aside, melt the Oleo, add coarsely chopped Mushrooms, saute for a bit, stir everything together. Add the Lentils, Tomatoes and their Juice, Zucchini & spices, the bottle of Beer (if using), Veg Broth and/or as much water as needed to fill the pot. Simmer for about 20 mins, then add the Potato to thicken it up. Simmer for a while longer until the Lentils are done. Check every so often, it might need more liquid (Tomato Juice or Veg Broth or Water). Adjust taste with whatever seems necessary.

with crusty bread, also have a cruet of white vinegar handy, a few drops do something really dramatic for the taste of this soup. 

Before serving, fish out the Bayleaves. Try to remove the Cloves--if you can find them (not an easy task in this brown soup). Can also be made with Mushroom instead of Vegetable Broth.

: Heat a couple of Tofu Wieners (per person) in the Soup. To serve, cut Wieners in half and make a sandwich on toasted Pumpernickel or Rye Bread or Weck with Grey Poupon mustard for a tasty side. Or just slice the Wieners right into the Soup.

freeze well.
BLACK BEAN SOUP WITH QUINOA -- sinfully delicious!
1 lg Yellow Onion, diced
2 sm to med Carrots, diced or sliced or slivered
1 sm Jalopeno, finely chopped
3/4 cup Leeks, sliced
1 sm Zucchini, thinly sliced
1 tsp Cumin Seeds
5 cloves Garlic, finely chopped or minced
1 can fire-roasted Tomatoes
1/2 tsp Italian seasoning
(can use dried Oregano instead)
1/2 cup Quinoa
4-5 cups Vegetable Broth
2 lg or 3 sm Bay Leaves
2 cans Black Beans
1 generous tsp of Vegetable Better Than Buillon (or to taste)
about 1/2 tsp Black Pepper
(or to taste)
generous 1/4 cup Cilantro, chopped
(or more, to taste)
There are about as many recipes for a soup like this on the internet as there are cans of beans. This is just my take.

Crush Cumin Seeds. Heat EVOO in lg soup pot, saute Onion, Carrots, Jalopeno, Leeks (if used) and Cumin Seeds until the Onion is translucent, add Garlic and saute for another min or two. Dump in the Tomatoes, stir in the Italian Seasoning, add Quinoa and the Broth, stir, bring to a boil and simmer for about 5 mins, then add the Bay Leaves and the Beans with their liquid. Stir in the Cilantro, Black Ppepper and Better Than Buillon. Cover and simmer for about 10 mins or until the Quinoa is done. Adjust taste, then let sit without lid for 10 mins. Ready to eat!

Tostitos or similar taco chips are great with this.
The soup thickens up quite a bit, you might use a little more broth if you like it more "soupy".
Millet could be used in place of quinoa, or even brown rice.
Might also use some sliced Spring Onion-green and white parts (add with the Tomatoes) or sliced Spinach leaves or Kale (add a couple of mins before the simmering process has finished).
If you use ground Cumin, add it with the Italian seasoning.
If you don't care for Cilantro, or don't have any on hand, that's OK too. Recently, I accidentally forgot to add some and the soup, while a slight bit different-tasting, was still very,  very good.
Unless otherwise noted,
all recipes copyright
Valkyrie Grant
1 carton (32 oz) Vegetable Broth
1 can Italian Diced Tomatoes with the juice
2 cups Water
1 large Onion
1 Jalopeno (finely diced, optional)
3-4 cloves Garlic (minced)
1 Carrot (sliced or diced)
handful of Celery
1/2 med or 1 sm Turnip
1 Zucchini (sliced)
1 bag (24 oz) Frozen Stew Vegetables (I use PicSweet)
1 tsp Chili Power
1/2 tsp Dried Basil
1/2 tbsp Peppercorns
(or add ground Black Pepper after it's almost done cooking, to taste)
1 generous tsp Vegetable Better Than Buillon or 1 to 2 Vegetable Buillon Cubes (or to taste)
In lg soup pot, saute Onion and Jalopeno in EVOO until Onion is translucent, add Garlic and Carrot, saute for another few mins, add rest of Veggies, Broth, Water, Tomatoes  and Spices. Bring to a boil, cover and simmer. When Veggies are almost done, add a cup orslightly more of a Whole Wheat Pasta of your choice. Or you can use Quinoa or Millet or Brown Rice (check quantites to use and cooking times).


The Stewing Vegetables I use include a good amount of whole  Pearl Onions. If you don't like the in-your-face taste when biting into one, quarter them before adding to the soup.

This soup is ideal for using up leftover vegetables such as diced Celeriac, chopped Leeks, a handful  of chopped Cabbage, slicedd Spring Onions, Mushrooms, etc.

Fresh Tomatoes (1-1/2 to 2 cups) can be used. Skin them before chopping or just run the whole Tomatoes, skin and all, through the blender. If using fresh Tomatoes, add 1 tsp of Italian Seasoning to the soup.

This recipe was inspired by my LiveJournal friend, Carol.

(and other breakfast ideas)

QUICK LUNCH or SUPPER (it's all about Potatoes)