LENTIL AND BROWN RICE SOUP

HEARTY BEAN AND VEGETABLE

SOUP

cups chicken broth

1/2 cups lentils

cup brown rice

can tomatoes

lb assorted dry beans

cups V-8 vegetable juice

/2 cups white sparking grape juice

/3 cups teriyaki sauce

/3 cups apple or pineapple juice

bunch celery, diced

large parsnip, diced

lb carrots, diced

/2 lb mushrooms, sliced thin

onion, diced

tsp basil

tsp dried parsley

bay leaves, crumbled

cloves garlic, minced

tsp black pepper

can carrots

onion, chopped

stalk celery, chopped

garlic cloves, minced

/2 tsp basil

/2 tsp oregano

/4 tsp thyme

bay leaf

/2 cups parsley flakes

tbs cider vinegar

In a Dutch oven combine broth, 3 cups water, lentils,

rice, tomatoes, carrots, onion, celery, garlic, basil,

oregano, thyme, and bay leaf. Bring to boil, reduce

heat, cover and simmer for 45-55 minutes. Stir

occasionally. When lentils and rice is tender, stir in

parsley, vinegar, salt and pepper to taste. The soup

will be thick and will thicken more as it stands. thin

to desired consistency with more chicken stock.

cup cooked long grain brown rice

Rinse beans, then soak overnight in water. Drain

beans and place in Dutch oven. Add V-8, grape

juice, teriyaki sauce, and apple or pineapple juice.

Add 1/2 cups water, cover and bring to boil for 2

hours. Add more water as needed. Add rest of

ingredients and lower heat to below simmer. Cook

until carrots and parsnips are tender. Add cooked

rice, bring to simmer and serve.

ROAD KILL SOUP

lb ground venison

cup rotel tomatoes

tsp sugar

tsp salt

tsp instant beef bouillon

medium onions, chopped

/2 lb carrots, cut up

large potatoes, not peeled, but diced

/2 bunch celery, sliced

cloves garlic, minced

Brown venison in Dutch oven. Do not drain. Add

/4 cups olive oil if too dry. Add rest of ingredients,

cover and cook at low simmer for 4 hours.

Add water if necessary.

The Geezer Cookbook

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Dwayne Pritchett