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From:	Deborah (Recipes.vegsource.com)
Subject:	Dinner "from-scratch"
Date:	July 17, 2008 at 3:09 pm PST

In Reply to: Most basic posted by Meredith in Nigeria on July 16, 2008 at 10:29 am:

Vegetable soup

Stewed chick peas (or other beans) with tahini

Brown rice or barley

Fruit salad

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It doesn't get much more versatile than this!

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Basic Soup Broth

2 quarts water
1 large onion, peeled and chopped
2 carrots, peeled and chopped
3 stalks celery, diced
1 cup soybean sprouts (optional)
1 cup chopped mushrooms (optional)
4 bouillon cubes (optional)
1/2 tsp sugar (optional)

Put all except bouillon cubes in a large saucepan.
Bring to boil.
Turn heat to simmer; simmer for 45 - 60 minutes.
Strain.
Adjust seasonings to taste (salt, pepper, soy
sauce, etc).
Add bouillon, if desired.

Use as desired, in soups, stews, gravies, etc.

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NOTE:
For quick soups, use canned vegetable broth
or water + bouillon powder/cubes
in place of homemade broth.

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Vegetable Soup

To 3 cups basic broth (above), add 2 - 3 cups diced
veggies of your choice.
Bring to boil.
Turn heat to simmer.
Simmer 30 - 45 minutes, or until vegetables are
tender.

NOTE:
Add vegetables that take longer to cook FIRST,
then add quick-cooking vegetables during the last
15 - 20 minutes.

Alternatively, cut quick-cooking vegetables into
larger pieces,
and slow-cooking vegetables into smaller pieces.
Then you can add them all at the same time.

Some suggestions:

Carrots
Celery
Bell peppers
Cabbage
Bok Choy
Mushrooms
Onions
Tomatoes
Potatoes
Turnips
Parsnips
Peas
Corn
Soybean sprouts
Other sprouts
Etc
Etc
Etc

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