| As we quickly approach the fall season, it will be time | | | | medium heat until eggs are cooked. Stir often while |
| to get out the soup recipes for those cool~how I look | | | | cooking. |
| forward to them~fall days. Following are a couple of | | | | TOMATO CARROT SOUP |
| soup recipes that do not use meat or meat broth. If | | | | 2 1/2 tsp olive oil |
| you are looking for a different soup recipe, try one of | | | | 1 cup chopped sweet onion |
| these. | | | | 1/2 cup chopped carrot |
| Note: This is a soup my 15-year-old grandson came up | | | | 6 cups chopped tomatoes that have been seeded |
| with. He likes to make it about once a week. He hopes | | | | and peeled |
| you will enjoy his soup recipe. | | | | 1/4 tsp pepper |
| DUSTIN'S SPICY EGG SOUP | | | | 1 can (14.5 oz) vegetable broth |
| 1 1/2 qt water | | | | 6 tbsp plain fat-free yogurt |
| 1/2 tsp vanilla | | | | 1 tbsp minced fresh tarragon |
| 2 tbsp bacon bits (or crisply fried crumbled bacon) | | | | Heat oil in a large saucepan over medium heat. Add |
| 1 tbsp chopped onion flakes | | | | onion and carrot and saute 5 minutes until tender. Add |
| 1/2 tbsp garlic pepper salt | | | | tomato and cook for 10 minutes. Pour mixture into |
| 8 large eggs, lightly mixed but not beaten | | | | food processor or blender (may have to do half at a |
| 1 ~ 1 1/2 tsp crushed red pepper flakes, according to | | | | time) and process until smooth. Ladle 1 cup soup onto |
| your taste | | | | 6 serving bowls and top each with 1 tbsp yogurt and 1 |
| Put water into a 3-quart saucepan. Add onion flakes, | | | | 2 tsp tarragon. |
| garlic pepper salt and bring to a gentle boil. Add eggs, | | | | Enjoy! |
| bacon, vanilla, and red pepper. Continue to cook over | | | | |