Roasted Bell Pepper Soup!

OK, I know I already posted something today but I just finished making this soup
and it is really GOOD!

6 large Sweet yellow peppers (I only used 4 and it was still good)
1 large onion, chopped
1 cup chopped leeks (white portion only)
1/4 cup butter
3 small potatoes, peeled and cubed
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.

Peel off and discard charred skin from peppers. Finely chop peppers; add o potato mixture. Cool slightly.

In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired. Yield: 8 cups (2 quarts)

Apple Bee’s Oriental Chicken Salad

This is one of my favorites to order at Apple Bee's!
I hope you all can enjoy this.

SALAD:
1 head of romaine lettuce
1 can mandarin oranges
1/2 can Chinese noodles
1 small pkg. slivered almonds
1 pkg. breaded chicken tenders

Chop lettuce, drain oranges, bake and chop chicken. Toss together with
noodles and almonds in large salad bowl. Serve with dressing.

DRESSING:
3/4 cup honey
1/4 cup Dijon Mustard
1/2 tsp. Sesame Oil
1 cup Mayonnaise
1/3 cup rice wine vinegar

Mix ingredients in medium bowl till creamy and smooth. For milder
flavor add less vinegar and more mayonnaise. Serves about 7.

Chilean Two-Potato Soup

I guess I'll post first since I started this thing. This recipe comes from a book called "Students Go Vegan" by Carole Raymond. I think it's really tasty; AND it has received several compliments from my non-vegan friends, so don't be doggin'.

It would be (super) helpful to have the following:

1 Tablespoon olive oil

1/2 cup minced onion

2 garlic cloves, minced (about 2 teaspoons)

1 cup diced sweet potato

1 medium yellow potato, diced

One 15-ounce can red kidney beans, drained and rinsed

1 cup corn kernels

4 cups vegetable broth

1/2 teaspoon dried thyme

1/2 teaspoon ground cumin

1/8 teaspoon cayenne

1/4 teaspoon salt

Fresh lemon or lime juice

Fresh parsley, minced

Warm oil in a 3-4 quart pot over medium heat. Add the onion and garlic and saute for 3-5 minutes, until onion is soft and translucent. Add the remaining ingredients, except lemon/lime juice and parsley. Bring to a boil, then reduce heat to a gentle boil and cook uncovered for 30 minutes.

Ladle into bowls and serve with citrus juice. Garnish with parsley.