Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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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