ChaosMatrix

4c Veg Stock
1/2 c sliced mushrooms
1/2 c thin sliced bamboo shoots
1/2 package tofu cut into 1/2″ cubes (about 1.5 c)
4tbsp white vinegar (rice vinegar is even better)
3tbsp soy or tamari sauce
3tbsp corn starch or fine white rice flour
1/4 c water
3/4 tsp sesame oil
1 egg, beaten
2 scallions, sliced on bias

In a large pot or deep wok heat veg stock to boiling. Add mushrooms & bamboo. Reduce heat and simmer for 5 minutes. Add tofu, vinegar, and tamari/soy. In a small bowl blend rice flour/corn starch and water until smooth. Add to soup, stirring. Add pepper, sesame oil and slowly pour the egg into the soup. add scallions, and simmer for a few minutes more.

This recipe is good with traditional american egg/wheat noodles, but I definitely suggest dropping some fresh wide rice noodles in if you can find them (Sen Yaay) (link)

1tsp olive oil
1pnch dried red pepper flakes
1 yellow onion, diced
2tbsp minced fresh ginger
4 carrots, peeled & sliced into rounds
2 potatoes (white/russet/idaho)
2c low-sodium veg broth
3c water
1tsp dried thyme
1tsp ground cardamom
1 orange, juiced & zested
In a large soup pot, over medium heat, combine olive oil, pepper flakes, onion & ginger. Saute for 2 minutes to sweat the onions. Add carrots, potatoes, broth, water, thyme & cardamom. Bring to a boil and then reduce to a simmer as soon as it starts boiling. Cook for10-15 minutes (until vegetables are very soft). Remove from heat, and puree in food processor or blender. Blend/puree in the orange juice and zest. Return to soup pot, and re-heat, simmering for another 5-10 minutes. Can be jarred or frozen once cooled.

2 # ground beef
1 onion, chunked or diced (by pref)
2 pkgs Ranch dressing mix (.5 oz each)
2 pkgs Taco seasoning mix (1.25 oz each)
1 can black beans (16 oz)
1 can kidney beans (16 oz)
1 can pinto beans (16 oz)
1 can white corn beans (16 oz)
1 can tomato wedges (16 oz)
1 can diced tomatoes with chilies (16 oz)
3 habanero or chili peppers w/o seeds, diced (optional)
2 cups water.

Brown beef with onion and drain. Add all the other ingredients and simmer for no less than 2 hours. Add water if needed. For crock pots, skip the 2 cups of water and cook as directed on medium. You can also slow cook this on low for 4 or 6 hours. Remember with the chilis in there, the longer you cook it, the hotter it will get.