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Mulligatawny Soup


  • 2 medium onions
  • 3 medium carrots
  • 3 large celery stocks
  • 1 large potatoe diced
  • 3 cloves garlic
  • 1 inch piece of sliced ginger
  • 1 medium apple
  • 1 Cup water
  • 8 Cups of low sodium chicken stock
  • Pepper
  • Curry paste
  • 1 cup of brown rice


  1. Chop all of the ingredients and place in separate containers.
  2. In 1 cup of water, simmer:
    • 1/2 of the chopped onion
    • 1/3 of the chopped carrots
    • 1/3 of the chopped celery
    • all of the garlic
    • all of the ginger
    • all of the apple
  3. Once the water mixture is tender, let cool slightly
  4. Puree in blender until smooth. 
  5. Pour pureed mixture into stock pot and add 8 cups of
    low sodium chicken stock.
  6. Add the remainder of the carrots, celery, onion, potato.
  7. Add 1 heaping tablespoon of natural smooth peanut butter, two
    tablespoons of curry paste, and 1 cup of precooked brown rice.
  8. Simmer till veggies are cooked, add salt and pepper to taste.

**Recipe submitted by M. Flint of British Columbia, Canada.




Cheesy Chili Soup


  • 1 can (28 oz.) diced tomatoes, un-drained
  • 1 can (15 oz.) kidney beans, rinsed, drained
  • 1 can (14-1/2 oz.) chicken broth
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 tsp. chili powder
  • 1 cup Mexican Style Shredded Cheese, divided
  • 1 tsp cumin powder


  1. Bring all ingredients except cheese to boil in medium saucepan.
  2. Reduce heat to low; simmer 25 min. or until vegetables are tender.
  3. Ladle into bowls. Sprinkle with cheese.

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