Vegetable soup with brown rice and kidney beans

I made this soup up as I went along, with whatever I had available. It was served with toasted French bread. Everyone seemed to enjoyed it!

Makes 6 quarts

• 4 quarts vegetable broth
• 2 tablespoons canola oil
• 2 teaspoons oregano
• 2 carrots, sliced
• 2 red peppers, sliced
• 1 summer squash, sliced
• 1/2 pound sweet peas
• 2 heads bok choy, cut in 2-inch length
• 2 teaspoons salt
• 2 tablespoons maple syrup or equivalent sweetener
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 can 6-oz tomato paste
• 2 cups cooked brown rice
• 2 cups cooked kidney beans

1. Pour the broth in a 6 quart-pot bring to a boil.
2. In a pan or wok, add oil, oregano, add carrot, saute for 1 minute. Add peppers and saute for 1 minute, repeate for squash, sweet peas and bok choy.
3. Add salt, sweetener and spices.
4. Add the sauteed mixture to the broth pot.
5. Stir in tomato paste.
6. Add rice and beans.
7. Cover and simmer for 1 hour or transfer to a slow cooker, cook on low for 4 hours.
8. It even tasted better the next day.

Colorful fried rice

I often make this rice for my niece and nephew when they come over. They really like it. You can use brown rice instead of white rice, it is healthier.

Makes 2 servings

• 1 tablespoons oil
• 1 carrot, peeled, diced
• 1 summer squash, diced
• 1/2 cup frozen corn
• 1/2 cup green peas
• 1/2 cup firm tofu, diced
• 1/2 teaspoon sea salt
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup or equivalent sweetener
• 2 cups cold rice (it can be plumed together, so use for hand to separate)
  
• a few dashes of pepper

In a pan with medium high heat, add oil, saute carrot 1 minute, saute squash 1 minute, saute corn 1 minute, saute peas 1 minute, add soy sauce, sweetner, salt, add tofu, add rice, stir quickly until the rice gets hot, add pepper, remove from heat. Serve hot.