Our usual Sunday lunch during fall, winter and spring consists of soup and a make-your-own-sandwich table.  This is a common soup served, I guess partly because we have our chickens to feed us after we've fed them for a year.  Our younger kids like the dry chicken noodle soup prepared just with water too, but they know I try to serve lots of vegetables so they like this version as well.  Our garden often supplies the vegetables needed.

A friend made this for one of our annual soup and bun suppers.

Mel and I make this soup quite often. We wanted a lentil soup and Mel came across an Alton Brown recipe that sounded fairly quick but delicious. We've modified it in a few spots in order to fix it into words but we've only really followed the recipe once. Its a good guide though. I like smelling each spice separately for a few moments before mixing all the spices together in a little bowl. Smell the resulting concoction before adding it to the soup.

Our neighbor lady on Riverton made this a lot in the fall.  It smelled so good as the smell wafted over (through) the chain link fence on those cool late summer evenings..

Mom and I love main dishes loaded with lots of vegetables.  We served this for supper when Dawn, Rachel, Jon, and Erika visited our house in celebration of Gert’s birthday.

We like this as a side to the boxes of macaroni and cheese.  It is also good over rice.  Leftovers of rice, ground beef, and veggies added to Campbell’s Tomato Soup is one of Jonathan’s favourite soups.