Soup

Black Bean Vegetable Chili

1 eggplant, cut into 1/2-inch cubes
1 tablespoon coarse (kosher) salt
1/2 cup olive oil
2 onion, diced
2 zucchini, cut into 1/4 inch dice
1 red bell pepper, cut into 1/4 inch dice
1 yellow pepper, cut into 1/4 inch dice
4 garlic cloves, minced
8 ripe plum tomatoes, cut into 1-inch cubes
1 cup low sodium vegetable broth
1 cup chopped Italian parsley
1/2 cup slivered basil
3 tablespoon chili powder
1.5 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon pepper
1/2 teaspoon dried red pepper flakes
Salt to taste
2 cans cooked black beans, drained
1.5 corn kernels (fresh or frozen)
1/2 cup chopped dill
1/4 cup lemon juice
Sour cream
Grated Monterey cheese
3 green onions (white bulb and 3-inches green)

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Vegetable Chili

3/4 cup olive oil
2 zucchini, cut into 1/2-inch dice
1 onions, cut into 1/2-inch dice
3 cloves garlic, minced or grated
2 large red bell peppers, cored and cut into 1/4-inch dice
1 can (35 ounces) Italian plum tomatoes, with their juice
1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice
2 tablespoons good-quality chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup chopped fresh Italian (flat-leaf) parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos), drained
1/2 cup chopped fresh dill
2 tablespoons fresh lemon juice
1 cup sour cream
2 cups grated Monterey Jack cheese
4 scallions (green onions), white bulb and 3 inches green, sliced on the diagonal

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Split Pea Soup

1 tablespoon olive oil
1 chopped medium onion
1 potato cut into 1/2-inch pieces
1 medium leek, white and light-green parts chopped (optional)
3 carrots, cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
1 Tablespoons chopped fresh thyme or 1-1/2 tsp. dried thyme
Sea salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Ham bone (or Ham hock) cut into 1/2-inch cubes
2 tablespoons butter
4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
1 to 2 tablespoons fresh lemon juice

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