Summer Squash Bisque

1 c. sliced carrots
1/2 c. chopped onion
3/4 tsp. salt
3 c. chicken broth, or water with veggie base
2 medium yellow summer squash, cut in half lengthwise and sliced.
1/4 c. flour
2 c. milk
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. ginger
1 c. shredded cheddar cheese
1 (13oz) can evaporated milk

Combine carrots, onion, salt, chicken broth in sauce pan.  Cover and cook over high heat until mixture comes to a boil, about 5 minutes.  simmer and reduce heat for 5 minutes.  Add squash.  Cover and simmer 5 minutes.
Combing flour and milk in jar.  Cover and shake until smooth.  Stir in flour mixture and spices.  Cook over medium heat, stirring constantly, until mixture boils and thickens, about 4 minutes.  Remove from heat.
Slowly stir in cheese and evaporated milk.  Cook over low heat for 3 minutes or until cheese melts and soup is hot.

Quick vegetarian Chili

Canned beans(rinsed), any veggies, tomato sauce, chili powder, sea salt,
simmer 1/2 hour

Pretzel Bread Bowls and Chicken Noodle Soup

Salted Pretzel Bread Bowls
Ingredients:
1 1/2 cups warm water
1 Tbs. sugar
2 tsp coarse sea salt
1 (1/4-ounce) package yeast
5 cups flour
8 cups water
1/4 cup baking soda
1 egg yolk
1 Tbs. water
Coarse salt
Directions:
Combine the water, sugar and sea salt in the bowl of a stand mixer fitted with a paddle attachment.  Sprinkle the yeast on top and allow it to sit 5-10 minutes until a layer of foam appears on the top of the liquid.
Turn the mixer on to low speed and add in the flour, one cup at a time and mix thoroughly.  Increase the speed to medium and knead for about 5 minutes until the dough is smooth and pulls away from the bowl.  While the dough is kneading, oil a large bowl.  Turn the dough out onto the counter and shape it into a ball.  Place the ball into the oiled bowl.  Cover with plastic wrap and store in a warm place for about an hour until the dough has double in size.
Preheat the the oven to 450 degrees.  Line a baking sheet with parchment paper.
Bring 8 cups of water to a simmer with the baking soda.  Meanwhile, divide the dough into 6 equal pieces (you can do 4 larger if you want) and roll into evenly shaped balls.  One by one, place the balls of dough into the boiling water for 1 minute, turning once.  Remove and return to the pan.
Mix the egg yolk, and 1 T water in  small bowl.  Brush the tops of each bread bowl and then sprinkle with coarse salt.  Slit an "x" into the top of each bowl.
Bake in the preheated oven for 12-14 minutes until golden brown

Once cool I cut off the top, and scoop out some of the insides, and then fill with soup

Chicken Noodle Soup Recipe
I used leftover rotisserie chicken, but if don't have that
for the chicken:
2 tsp. olive oil
1 pound chicken
1/4 tsp. sea salt
1/4 tsp. pepper

for the soup:
2 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
3 celery, chopped
1 tsp. parsley
1 tsp. thyme
1/2 tsp. sage
1/2 tsp. oregano
8 cups chicken stock
2 bay leaves
8 oz. egg noodles or GF noodles

Directions:
for the chicken:
Preheat the oven to 400 degrees.  Brush the chicken breasts with olive oil on both sides and season with salt and pepper.  Roast in the oven for 20 minutes.  Remove from oven, cool, and shred with two forks.

for the soup:
heat the olive oil in a pot and add the onion, garlic, celery, and carrots with a small pinch of salt and cook for 5 minutes.  Add herbs and stir well.  Cook for another 7-8 minutes.  Pour in the stock and bring to a simmer, and cook for another 10 minutes. 
Add the noodles and continue until they are cooked through.  Add the chicken and remove the bay leaves.  Season with additional salt and pepper if desired.

White Bean Chili

2 cans of white beans, drained and rinsed
1 onion, chopped
2 apples, cut in tiny chunks, no need to peel
3 cloves smashed and chopped garlic
3 T butter
2 tsp. chili powder
1/2 tsp. ground thyme
1 tsp cumin
1/4 tsp. salt
1/4 tsp. pepper
3 cups chicken broth or vegetable broth
1/2 c. plain yogurt or kefir
1/2 c. shredded cheddar cheese (optional)

Put the butter into the bottom of your crockpot.  Dump in the drained and rinsed beans.  Chop up the onion adn the apple.  Add the spices, and pour in the broth:  Stir in yogurt.
Cover and cook on low for 8 hours.  Stif in cheese just before serving.

Leb Lebi

1 (29 oz) can chickpeas
2 T olive oil
1 large onion, chopped
3/4 tsp caraway seeds
1/4 tsp. ground cumin
5 c. chicken or vegetable broth
1 bay leaf
Salt and pepper

1.  Dump the chickpeas into a colander.  Rinse and drain.
2.  In the large saucepan, heat the oil over medium heat.  Add the onion.  Cook, stirring frequently, until soft and light brown around the edges, about 5 minutes.
3.   Add the caraway seeds and cumin.  Cook, stirring, about 1 minute.
4.  Stir in the chickpeas, broth, and bay leaf.  Brings to a boil.  Reduce heat to low and cover with the lid.  Simmer until the chickpeas are very tender, about 25 minutes.  Remove from the heat.
5.  Using the back of the spoon, crush some of the chickpeas against the side of the pot.  Season with salt and pepper.  Serve warm in bowls