Suzanne’s Tortilla Chip Soup

Serves: 4-6. Prep: Half an hour.

Water
Vegetable bouillon cube OR 2 tbsp ‘Better than Bouillon’ vegetable base
2 cups black beans (soak overnight to soften; 1 cup dry beans = 2 cups soaked beans)
2 tomatoes, chopped
1 medium yellow onion, chopped
1 large avocado, cubed (to cube an avocado, slice in half and open; remove the seed and run the knife lengthwise then widthwise; push the avocado “inside-out” so all the slices pop out)
1 cup corn
1 large carrot, grated
1/2 cup fresh cilantro
Blue corn tortilla chips
Grated cheese

Mix all ingredients except for avocado, cilantro, chips, and cheese. Simmer until beans are fully-cooked and carrots are tender. Add in avocados and cilantro and cook for another 5-10 minutes/until steaming. Put blue-corn tortilla chips and grated cheese in bowls then pour soup over the chips and cheese.

Lentil Stew

Serves: 4-6. Prep: Half an hour.

1 cup lentils (soak for several hours prior to cooking)
2 cups tomato sauce
1 large carrot, chopped into little discs
1 small yellow onion, chopped
3 celery stalks, chopped
Salt, pepper, and chili pepper flakes (just a couple dashes of each)
1/2 cup water or vegetable broth

Mix all ingredients in a deep pan and simmer on medium heat until vegetables are cooked and tender. Stir ocassionally. This is good on its own or with baked potatoes. Be frugal with your use of chili pepper flakes; these really pack a punch!