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SOUPS AND SOUP GARNISHES

TABLE	OF	CONTENTS
BLACK BEAN AND BARLEY SOUP		FIERY LAVA SOUP
BLACK EYED PEAS AND VEGETABLE SOUP		FISH CHOWDER
BUTTERNUT SQUASH SOUP WITH BAKED CRANBERRIES GARNISH		MEAT STEW
CARROT CELERY BROTH (Potassium - High Electrolyte Broth)		RECIPE SUBSTITUTIONS FOR CANNED CREAM SOUPS
COCK-A-LEEKIE SOUP		RED SOUP
COCONUT CHICKEN RICE & SPINACH SOUP		SUPREME SPLIT PEA SOUP
CREAM OF BROCCOLI AND MUSHROOM CHEESE SOUP		VEGETABLE MEDICINE SOUP
CREAM OF MUSHROOM SOUP		VEGETARIAN STEW
EGG DUMPLINGS

Recipes are coded to note what BASIC food intolerance categories are used.
REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS..
and THE FOOD RESOURCE LIST to be sure the products you are using are safe for you.
Most ingredients can usually be substituted.
Following are the codes used for the recipes. It is the same key used for THE FOOD RESOURCE LIST and FOOD SUBSTITUTIONS LIST :
NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS IT IS "NEUTRAL."

KEY FOR CODES

D =	Dairy	Ms =	Mine Salt
E =	Egg	P =	Potato
F =	Fruit	Sf =	Seafood
G =	Grain	Ss =	Sea Salt
H =	Honey	Sy =	Soy
M =	Meat	S =	Sugar
	A blank space = NEUTRAL	N =	Neutral

Important HINTS:

Western Family Baking Soda is neutral. Other brands may contain potato.

Ground cloves usually contain fruit. Whole clove is neutral.

If using bottled vanilla, look to see what solution it is in. If in alcohol, then it will most likely evaluate positive for grain. If in glycerin, then it is either fruit or meat.

It is suggested to use Celtic salt in all recipes, as it is neutral.

Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.

Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

Our goal is to help you become familiar with various ingredients so that you are able to easily adapt recipes to fit your needs.
Questions? Contact recipes@songofhealth.com

BLACK BEAN AND BARLEY SOUP
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
	8 quarts water, to start
	1 cup black beans
D	2 Tbsp. butter
	2 Tbsp. oil
	½-1 medium onion, chopped
	2-3 cloves garlic, diced
	1 tsp. 100% cocoa or cacao (not sweetened)
	1 tsp. ground cumin seed
	½-1 tsp. salt
	½ tsp. episote (if possible; difficult to find but well worth it)
	¼ tsp. ground celery seed or ½ fresh celery stick, chopped
	¼ tsp. oregano
	¼ tsp. sage
	Pinch cayenne
G	½ cup barley
G	3 drops Eden Hot Sesame Oil
	3 drops Liquid Smoke
	1 medium yucca root, peeled, deveined and cubed*
	1 cup mini carrots, sliced lengthwise
	¼ cup fresh cilantro, chopped
G	1 cup fresh or frozen corn
	1 cup cooked squash (optional)

Wash and drain beans. Heat the beans to a boil in 2 quarts of the water. Then remove from heat, drain and set aside. Discard the water.
Put butter in pot and heat to medium. Clarify butter: When solids separate, skim off, leaving the clear butter.
Add oil, then onion and garlic. Sauté until clear.
Add cocoa, salt, herbs and cayenne. Stir well.
Add remaining water (6 quarts), then drained beans, and barley. Bring to a boil, then turn down to simmer.
Add sesame oil and liquid smoke. Simmer for around 2 hours, until beans and barley are nearly done. Continue to add water often, as needed and stir.
Add yucca root, carrots and cilantro. Continue to simmer until soft.
Add corn and squash. Stir to mix well, then turn heat off. Let pot sit on burner for 10 minutes before serving.

Variations:
Other herbs may be used in place of those listed, per availability and personal taste.
*Potatoes (P) may be used instead of yucca root

BLACK EYED PEAS AND VEGETABLE SOUP

(By Sandra Strom, CEO of Song of Health)

This is a delicious, hearty soup that will cook to done in less than an hour. Black eyed peas are a legume, which is a source of protein.

FOOD CATEGORY	INGREDIENTS
	4 cups water, to start
	2 cups frozen black eyed peas
F or N or D	1/2 cup coconut oil or vegetable oil or butter or combination of your choice
Garlic/Onion Grouping	1-2 cloves large garlic, as desired
Vines	2 cups cubed winter squash, in 1/2-1" pieces, roasted or raw
	salt to taste
	2 carrots, chopped in 1/2" pieces
G	1 cup frozen corn
	herbs; parsley or sage, if desired

In a soup pot place water with the black eyed peas, oil, garlic, and salt. Add squash if using raw instead of roasted.
Bring to a boil, then turn down heat to simmer, cover and cook 20 minutes.
Add carrots and continue to cook another 10 minutes or until everything is tender.
Add corn and herbs.
Cover, turn heat off and let soup set for another 10 minutes or until everything is hot. Check taste for salt.
Yield: Approximately 4 servings.

Black Eyed Peas and Vegetable Soup

BUTTERNUT SQUASH SOUP WITH BAKED CRANBERRIES GARNISH

(By Sandra Strom, CEO of Song of Health)

There are numerous recipes for Butternut Squash soup. This is a version of mine. I encourage you to take a recipe and experiment with it, to adapt to your own tastes and requirements!

FOOD CATEGORY	INGREDIENTS
	1/2 butternut squash
	2-3 cloves garlic
	4 cups water
	1/4 tsp. of coarse Celtic salt (or your choice of salt, to taste)
D or F (or?)	2 Tbsp. butter or olive oil (or substitute)
	1/4 tsp. fresh grated or ground ginger root
	1 Tbsp. fresh cilantro, finely chopped
D or ?	1/4 cup cream, half and half or substitute
F	baked cranberries as garnish*

Preheat oven to 375 degrees.

*To make Baked Cranberries:
In a baking dish place 1 cup fresh cranberries (F) that have been washed and drained.
Add enough orange juice (F) to cover the berries.
Mix in 1 Tbsp. lemon juice (F).
Drizzle honey (H) or organic pure maple syrup over the berries, approximately 1/3 cup.
Place in oven and bake 20 minutes. Check for liquid. If more is needed, as water. Bake until cranberries are tender (the skins have opened), approximately 10 minutes more.
Taste test for correct tart/sweetness and adjust if necessary.
Take from oven and set aside.

SOUP:
Remove seeds from squash. Cut in approximately 2 inch square pieces.
Smash garlic cloves with side of knife. Remove skins. Chop in quarters.
Place squash, garlic, water, salt, and butter or oil in a saucepan. If using fresh ginger root, add now. Bring to a boil, then turn down to simmer. Cook just until squash is tender, approximately 15-20 minutes.
In a food processor, place saucepan contents, cilantro, and ground ginger if using. Process until smooth. Return to saucepan. Gently stir in cream.
Slowly heat on simmer, careful not to allow soup to come to a boil. It is being heated just enough to serve hot.
Place soup in serving bowls. Garnish with spoonful of cranberries, making sure to include a little of the "sauce."
Serve immediately.
Yield: 2 servings

CARROT CELERY BROTH
(Potassium - High Electrolyte Broth)
(Contributed by Windrose Naturopathic Clinic)

FOOD CATEGORY	INGREDIENTS
	2 cups water
	½ cup chopped celery
	½ chopped carrots
	pinch of sea salt

Place water, celery, carrots and salt in saucepan.
Boil for 10 minutes or until vegetables are soft.
NOTE: For breaking a fast:
Drink ½ cup of broth only, every half hour until broth is gone.
Make a second batch and eat the vegetables with the broth.
If this digests well and there is no fever, then other foods may be added to the diet.

Remember ~ Recipes are coded for the
BASIC food intolerance categories.

COCK-A-LEEKIE SOUP
(Contributed by Kristal Watrous)

FOOD CATEGORY	INGREDIENTS
	2 medium-to-large leeks
D	½ cup butter
M	2 cups chicken broth
	2 cups water
	2 tsp. salt
D	½ cup cream

Discard the dark green ends of the leek leaves. Chop the leeks into small pieces.
In a medium saucepan, saute leeks in butter until tender but not mushy.
Add broth, water and salt. Heat to a boil, then reduce heat.
Stir in cream.
Serve immediately.
Note from Kristal: It cooks quickly and is DELICIOUS. Oh, and quite fatty, with the cream and butter (for those of you who need to gain weight).

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

COCONUT CHICKEN RICE & SPINACH SOUP
(Contributed by Karen Tressler, Healthy Transitions Life Coaching)

Serve in bowls or mugs. Filling and delicious!

FOOD CATEGORY	INGREDIENTS
M	1 Package chicken parts (3/4 - 1 lb.)
varies, depending on what is used	approximately 8 oz. broth (homemade is best and safest)
	Salt and pepper to taste
G	3 cups cooked rice
F	1 can coconut milk
F	1/4 - 1/3 tsp ground nutmeg
(has not been evaluated)	½ tsp sweet chili sauce (I used Caronelle’s)
	two generous handfuls spinach

Place chicken parts and broth in a crock pot with salt and pepper.
Cook till chicken is falling off the bone. Remove, cool, debone and shred. (Or…cheat and use boneless, skinless)
While chicken is cooking, prepare cooked rice.
Replace chicken back into broth in crock pot. Add the cooked rice and coconut milk.
Add nutmeg (less if fresh ground), chili sauce, and check salt and pepper to taste.
Rough chop spinach and add to soup. Simmer until flavors meld.
Serves 3 to 4.

CREAM OF BROCCOLI AND MUSHROOM CHEESE SOUP
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
	2 cups fresh broccoli, finely chopped
	2 cups fresh mushrooms, sliced or chopped
	¼ cup onion or leek, diced
	1 large clove garlic, diced or pressed
D or N	2 Tbsp. butter or oil
G	2 Tbsp. flour
	1 cup vegetable broth or water*
D	1 cup milk*
D	1 cup white cheddar cheese, grated
	1 Tbsp. fresh parsley, chopped

Prepare the broccoli, mushrooms, onion or leek, and garlic.
Heat a large saucepan on medium.
Melt butter and clarify by skimming fat solids that settle on top.
Add broccoli, mushrooms, onion and garlic. Sauté until soft and onions are clear looking (not opaque but not brown).
Stir in flour and mix well.
Slowly add broth, constantly stirring. Cook until thick.
Slowly add milk, then add cheese. Cook until cheese melts, stirring often to keep from burning on the bottom. Stir in parsley and serve.
Yield: 2-3 servings.
*Variation: Use 1-1/2 cups broth and ½ cup half and half. Or, substitute nut milk for dairy.

Cream of Broccoli and Mushroom Cheese Soup
served with Sourdough Toast

Remember ~ Recipes are coded for the
BASIC food intolerance categories.

RECIPE SUBSTITUTIONS FOR CANNED CREAM SOUPS
(By Sandra Strom, CEO of Song of Health)

When a recipe calls for:
1 can of Cream of Mushroom Soup:
Substitute with homemade thickened

MUSHROOM WHITE SAUCE :

FOOD CATEGORY	INGREDIENTS
	½ cup mushrooms, diced
D	2 Tbsp. butter or oil
G	3 Tbsp. flour
	Celtic salt and exotic peppercorns ground, to taste
D or ?	1 cup milk or broth
Sy	1 Tbsp. Tamari soy sauce or ½ tsp. miso (optional)

In a blender grind ¼ cup of the mushrooms.
Heat the butter or oil in saucepan. Clarify butter by skimming butter fat off the top of melted butter.
Sauté the diced mushrooms until soft. Add the ground mushrooms, stirring well.
Add flour and salt. Stir until blended well, making a “roux.”
Slowly add liquid and soy, stirring constantly until thick.

To substitute 1 can Cream of Celery Soup = follow directions above, substituting celery for mushrooms.

EGG DUMPLINGS
(By Sandra Strom, CEO of Song of Health)

Almost as good as Matzo Balls! This is a safe substitute for potato-intolerant people.

FOOD CATEGORY	INGREDIENTS
D or N	2 Tbsp. softened butter or oil
E	2 eggs
	¼ tsp. salt
G	1/3 to ½ cup flour
	6 or 8 quart pot half-filled with water or clear broth

If using butter, cream until smooth.
Beat in eggs and salt, until well mixed.
Add flour and mix well.

Heat water or broth in pot to medium high (or soft boil).
Drop batter by teaspoonfuls into water.
Turn down to simmer.
Cook uncovered 10-15 minutes, until soft and fluffy.
Serve in soup or as a side dish.
Serves 4.

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

FIERY LAVA SOUP
(Contributed by Cheryl Haynes, Subscriber)

FOOD CATEGORY	INGREDIENTS
	1-½ cups fresh carrot juice
	1 Tbsp. basil leaves
	1 Tbsp. mint leaves
	2 tsp. minced garlic
F	2 tsp. olive oil
Ss	1-½ tsp. sea salt
	1 tsp. minced ginger
	1 tsp. minced jalapeno

Process above ingredients in a food processor for 50 seconds, until creamy.
Pour into soup bowls and garnish (below).
Ready to eat!

Garnish:

FOOD CATEGORY	INGREDIENTS
F	2 Tbsp. avocado, diced
	2 tsp. fresh mint leaves, chopped
	2 tsp. diced red bell peppers
	2 tsp. scallions, chopped

Mix all ingredients.

Remember ~ Recipes are coded for the
BASIC food intolerance categories.

FISH CHOWDER
(By Sandra Strom, CEO Song of Health)

This is a wonderfully rich, delicious chowder, served as a dinner party entree, a holiday dish, or a special treat for the family.

FOOD CATEGORY
INGREDIENTS

P or
N
2 cups either potatoes or
yucca root or winter squash*

1/2 large or 1 medium red onion

1-1/2 to 2 cups water

Sf
2 lb. seafood, use several varieties

2 Tbsp. oil

D
2 Tbsp. butter

D or
?
2 cups milk, or cream and water or
substitute

salt to taste, as desired - 1/4 to 1/2 tsp. suggested

If using yucca root, peel halve and remove inner core.
Slice potato, yucca or squash in 1/4 inch slices.
Thinly slice, then chop onions.
In a dutch oven or soup pot, layer [potatoes] and onions.
Add enough water to cover, 1-1/2 to 2 cups. Heat to boiling, then turn down heat to simmer; cook for 15 minutes or until [potatoes] are nearly tender, but not completely cooked.
While the above is cooking, prepare seafood: The more variety, the better. Use thick fish, such as halibut, cod, monkfish, tuna; shellfish, such as shrimp, prawns, scallops, crab, oysters - your choice!
Cut fish into 1 inch pieces. Peel shellfish where necessary.
Add to pot. Cook 5 to 10 minutes, until fish is cooked. This will depend on the fish.
Add oil, butter, milk, and salt (if desired). Stirring is not necessary.
Turn heat off. Let chowder sit for 10 minutes.
Serve immediately.
Yield: 4 servings.
* Squash suggestions: Butternut; hubbard; delicata; sweet meat; any sweet, hearty winter squash.

RED SOUP

(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY
INGREDIENTS

N or
D
1/2 cup safflower oil or
1/4 cup each safflower oil and butter

1/2 leek, equals approx. 1 cup

4 cloves garlic, chopped

4 medium sized beets, cut in half, then 1/2" slices

4 cups water or vegetable broth, to start

1/4 tsp. salt, or to taste

couple drops liquid smoke

1 whole clove, placed in a tea ball

1 cup red cabbage, chopped

1 carrot, sliced in 1/4" thick pieces

N or
H
2 tsp. maple syrup or 1 tsp. honey

In a soup pot add oil and heat to medium. If using butter also, clarify by scooping the fat solids off top of oil.
Add leek and garlic; saute until transluscent or golden.
Add beets and liquid. Bring to a boil, then turn down to simmer.
Add salt, liquid smoke, and clove; let simmer approximately 15 minutes.
Add the cabbage and carrots. Add more liquid if needed. Simmer 15-20 minutes, until all the vegetables are tender.
Stir in the maple syrup or honey.
Turn off burner and let soup sit for 5 minutes, then serve immediately.

SERVING SUGGESTION: Serve with EGG DUMPLINGS, if desired.
Yield: Approx. 2 servings

SUPREME SPLIT PEA SOUP
(Contributed by Windrose Naturopathic Clinic)

FOOD CATEGORY
INGREDIENTS

3-1/2 cups onions, chopped

15 cups water

4 cups split peas (washed)

4 cups assorted vegetables (i.e., broccoli, carrots, etc.)

G

½ cup brown rice

1-1/2 stalks celery, chopped

Sy

2 Tbsp. soy sauce

1Tbsp. garlic powder

1 bay leaf

½ tsp. marjoram

1/8 tsp. cayenne pepper

Cook onions in about ½ cup of the water until they are softened. Add the rest of the ingredients and bring everything to a boil. Cover and lower temperature to low. Cook 2 hours or until the vegetables are tender. Remove the bay leaf and serve.
Serves 8.

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

VEGETABLE "MEDICINE" SOUP
(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY
INGREDIENTS

8 cups filtered or spring water

F or
N

2 Tbsp. olive oil or
vegetable oil (Optional)

Approximately 1 tsp. Celtic salt

1 yucca root

1 cup summer squash, sliced or winter squash, cut in 1 inch chunks

2-3 cloves garlic

2 carrots, diced

1 cup celery, diced

1 cup leek or green onion, chopped

1 cup fresh mushrooms, sliced

¼ cup fresh parsley, chopped

2 Tbsp. cilantro, chopped

¼ tsp. rosemary

Bring water to a boil in at least a 2 quart saucepan.
Add oil and salt if using. (Salt is not necessary. The soup will taste good without it.)
Peel the yucca root, cut in half and remove the woody inner core. Cut into pieces about ¾ inch in diameter. Add to the boiling water and cover. Continue cooking for 5 minutes.
If using winter squash, add to soup now and boil for about 10 minutes before adding any other ingredients.
Peel the garlic and dice.
Add garlic to the soup with carrots, celery and leek or onion. If using summer squash add now.
Continue boiling covered for five minutes.
Turn heat off and add parsley, cilantro and rosemary. Steep covered for 8 minutes.
Serve immediately.
Serves 4-6.

Remember ~ Recipes are coded for the
BASIC food intolerance categories.

VEGETARIAN STEW
(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY	INGREDIENTS
F or N or D	¼ cup olive oil or safflower oil or butter (or combination of)
	5-7 cloves garlic (depending on personal taste), diced*
	2 stalks celery, chopped in ½ pieces
	1 yellow onion, chopped
	2 tsp. fresh mixed herbs (rosemary, cilantro, savory, sweet basil, oregano, parsley or thyme may be used in combination)
Sy	1 Tbsp. Miso (Light is best but red is ok) (optional)
	2 quarts water
N or P	2 yucca roots, peeled and cut in 1 inch cubes or 2 russet potatoes
	½ package baby carrots or 3 long carrots cut in ½-inch pieces
	Other roots, such as rutabaga (optional)
	1 Delicata squash or other winter squash, cut in 1-inch pieces (Delicata does not need to be peeled. Peel all other squashes.)
G	1 cup hominy or corn
G	¼ cup rice or wheat flour

In Dutch oven or big pot heat the oil on medium heat. If using butter, once it is melted carefully skim the fat from the top, leaving just the oil of the butter. (Hint: Not only is this healthier for you, it will prevent the butter from burning.)
Add garlic, celery, onion, and herbs. Sauté until soft, stirring often to keep from burning.
Add Miso and stir in. Add water and bring to a boil, stirring just until Miso is dissolved.
Add remainder of vegetables except for the hominy or corn.
More water may need to be added in order to cover the vegetables. Turn burner down and simmer for about 1 hour or until vegetables are tender. Add the corn or hominy at the last minute, just to heat through.
When stew is done, it may be thickened by:
In a quart jar add 1 cup water, then flour.
Cover with lid and shake until smooth and there are no lumps.
Slowly add to stew, constantly stirring with wooden spoon, until mixed evenly in stew.
On very low heat allow to steep, stirring often to keep from burning, until stew is thickened and does not taste like raw flour.
Serve with biscuits (G), if desired.
Serves 4.
*Note: Once garlic is diced, use side of knife to press it in order to release the full flavor. The garlic may also be cut with the topside of the knife (turn the knife upside down), which “crushes” the garlic instead of cutting it.
VARIATION: Add 4 large mushrooms sliced, along with vegetables.

VARIATION: MEAT STEW

FOOD CATEGORY	INGREDIENTS
M	1/2-1 lb. (personal choice) chuck steak
	1/4 lb. mushrooms

Cube meat in 1 inch pieces.
Follow above recipe for Vegetable Stew, but add meat to oil first, quickly searing.
Now continue with Vegetable Stew recipe.

TOGETHER WE ACHIEVE...
GREAT HEALTH - GREAT LIFE!

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RECIPES ~ CONTENTS

SOUPS AND SOUP GARNISHES

BLACK BEAN AND BARLEY SOUP
(By Sandra Strom, CEO of Song of Health)

BLACK EYED PEAS AND VEGETABLE SOUP

(By Sandra Strom, CEO of Song of Health)

BUTTERNUT SQUASH SOUP WITH BAKED CRANBERRIES GARNISH

CARROT CELERY BROTH
(Potassium - High Electrolyte Broth)
(Contributed by Windrose Naturopathic Clinic)

COCK-A-LEEKIE SOUP
(Contributed by Kristal Watrous)

COCONUT CHICKEN RICE & SPINACH SOUP
(Contributed by Karen Tressler, Healthy Transitions Life Coaching)

CREAM OF BROCCOLI AND MUSHROOM CHEESE SOUP
(By Sandra Strom, CEO of Song of Health)

RECIPE SUBSTITUTIONS FOR CANNED CREAM SOUPS
(By Sandra Strom, CEO of Song of Health)

EGG DUMPLINGS
(By Sandra Strom, CEO of Song of Health)

FIERY LAVA SOUP
(Contributed by Cheryl Haynes, Subscriber)

FISH CHOWDER
(By Sandra Strom, CEO Song of Health)

RED SOUP

(By Sandra Strom, CEO Song of Health)

SUPREME SPLIT PEA SOUP
(Contributed by Windrose Naturopathic Clinic)

VEGETABLE "MEDICINE" SOUP
(By Sandra Strom, CEO Song of Health)

VEGETARIAN STEW
(By Sandra Strom, CEO Song of Health)

RECIPES ~ CONTENTS

SOUPS AND SOUP GARNISHES

BLACK BEAN AND BARLEY SOUP (By Sandra Strom, CEO of Song of Health)

BLACK EYED PEAS AND VEGETABLE SOUP

(By Sandra Strom, CEO of Song of Health)

BUTTERNUT SQUASH SOUP WITH BAKED CRANBERRIES GARNISH

CARROT CELERY BROTH (Potassium - High Electrolyte Broth) (Contributed by Windrose Naturopathic Clinic)

COCK-A-LEEKIE SOUP (Contributed by Kristal Watrous)

COCONUT CHICKEN RICE & SPINACH SOUP (Contributed by Karen Tressler, Healthy Transitions Life Coaching)

CREAM OF BROCCOLI AND MUSHROOM CHEESE SOUP (By Sandra Strom, CEO of Song of Health)

RECIPE SUBSTITUTIONS FOR CANNED CREAM SOUPS (By Sandra Strom, CEO of Song of Health)

EGG DUMPLINGS (By Sandra Strom, CEO of Song of Health)

FIERY LAVA SOUP (Contributed by Cheryl Haynes, Subscriber)

FISH CHOWDER (By Sandra Strom, CEO Song of Health)

RED SOUP

(By Sandra Strom, CEO Song of Health)

SUPREME SPLIT PEA SOUP (Contributed by Windrose Naturopathic Clinic)

VEGETABLE "MEDICINE" SOUP (By Sandra Strom, CEO Song of Health)

VEGETARIAN STEW (By Sandra Strom, CEO Song of Health)

BLACK BEAN AND BARLEY SOUP
(By Sandra Strom, CEO of Song of Health)

CARROT CELERY BROTH
(Potassium - High Electrolyte Broth)
(Contributed by Windrose Naturopathic Clinic)

COCK-A-LEEKIE SOUP
(Contributed by Kristal Watrous)

COCONUT CHICKEN RICE & SPINACH SOUP
(Contributed by Karen Tressler, Healthy Transitions Life Coaching)

CREAM OF BROCCOLI AND MUSHROOM CHEESE SOUP
(By Sandra Strom, CEO of Song of Health)

RECIPE SUBSTITUTIONS FOR CANNED CREAM SOUPS
(By Sandra Strom, CEO of Song of Health)

EGG DUMPLINGS
(By Sandra Strom, CEO of Song of Health)

FIERY LAVA SOUP
(Contributed by Cheryl Haynes, Subscriber)

FISH CHOWDER
(By Sandra Strom, CEO Song of Health)

SUPREME SPLIT PEA SOUP
(Contributed by Windrose Naturopathic Clinic)

VEGETABLE "MEDICINE" SOUP
(By Sandra Strom, CEO Song of Health)

VEGETARIAN STEW
(By Sandra Strom, CEO Song of Health)