Dude’s Taste of Tuscany Soup

• ¾ cup dried lentils, rinsed and
  drained
• ½ cup fresh garden snap peas
• 2 large carrots, diced
• 1 zucchini, chopped
• 1 onion, chopped
• 2 potatoes, diced
• 2 celery stalks, diced
• 1-2 Anaheim peppers, diced small
• 1 garlic clove, minced
• ½ tsp. German thyme
• ¼ tsp. corriander
• 1 ¼  tsp. dried basil
• 1 ¼ tsp. dried oregano
• 1 ½ tsp. celery salt
• ¼  tsp. pepper
• 16 oz. can green beans,
  undrained
• 16 oz. can corn, undrained
• 14 ½  oz. can diced tomatoes, undrained
• 14 ½ oz. can tomato sauce
• 2-3 cups of water

Add all ingredients except zucchini into large crock pot. Cover. Cook on LOW for 8-9 hours, or HIGH 4 1/2 – 5 1/2
hours, or until veggies and lentils are fully cooked.  Add zucchini two hours (if cooking on LOW) or one hour
(if cooking on HIGH) before cooking end time.

Vegetarian Baked Potato Soup

-       5 lbs potatoes, peeled and diced in 1 to 2-inch chunks

-       1 onion, diced

-       4 cloves minced garlic

-       1 teaspoon celery salt

-       1/2 teaspoon black pepper

-       1/2 teaspoon red pepper

-       2 quarts vegetable broth

-       2 (8-ounce) packages cream cheese, to add at the end

-       Crumbled fake bacon, cheddar cheese and green onion or chives as garnish (optional)

Directions:

Use a 6 quart or larger crock pot. Dice the potatoes, and put them into the crock pot. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on LOW for 8-10 hours, or until the potatoes are done. Crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled fake bacon, cheddar cheese, green onion or chives (optional).