Vegan Chili Beans

This is a vegan chili...with just the right amount of bite!

 Rinse and soak beans overnight

In the morning, rinse beans again

Add to crock pot and pour in Veggie Broth and water

 Chop 1 medium yellow onion

Add olive oil in saute pan...heat through

Saute onions until clear and a bit browned...

Chop or grate garlic into onions and saute another minute

Add one jar of salsa and 1 can fire roasted tomatoes with green chilies

Add smoked paprika and cumin

Stir

 Cook on high for 2 hours and then low for 4 hours

Oh yeah! 

Recipe

2 cups dried navy beans

2 cups dried pinto beans (I used Orca Beans which have a slight Black Eyed Pea flavor)

Soak in water (1 inch above the beans) overnight. Before cooking, rinse beans again.

1 box (32 oz) Veggie Broth

3 cups Water

1 small can Fire Roasted Tomatoes w/ green peppers

1 jar Salsa 

2 Tbs. Olive Oil

1 medium Yellow Onion, diced

2 cloves Garlic, chopped or grated

1 palm-full Smoked Paprika (I get mine at Costco)

1 Tbs. Cumin

Salt and Pepper to taste

Place soaked, drained, rinsed, beans in crock pot and add water and veggie broth. Saute onions in olive oil over medium high heat until transparent, add garlic for the last minute, add to crock pot. Add tomatoes, salsa and spices to crock pot. Stir, cover and cook on high for 2 hours then turn to low for 4 hours.

Serve with your favorite corn bread or corn chips.

Easy Peasy Crock Pot Chicken

2 cups sliced carrots
6 chicken breasts
1 can cream of chicken soup
1 can mushroom soup
1 teaspoon garlic salt

Place chicken in bottom of crock pot (sprayed with spray oil first).
Place carrots on top and pour soups over all. Sprinkle with garlic salt.

Cook in crock pot on low for 7 hours (8 hours if breasts are frozen).

This is good served over rice or egg noodles.

I had leftovers so the next day I put the rest plus the rice in a soup pot. Added 1 box chicken broth and 2 cups frozen peas, salt and pepper to taste and make a yummy soup.

Potato Cauliflower Soup

Potato Cauliflower Soup

15 small/10 medium Yukon gold potatoes, cut into pieces
1 yellow onion, chopped
1 stalk celery, diced
3 carrots, diced
1 head cauliflower, leaves and stem removed, chopped
2 boxes chicken stock
1 cube butter
6 Tbs flour
1 pint half and half
Salt and Pepper to taste
1 cup cheddar cheese, grated

In large pot, pour chicken stock, add all vegetables and bring to boil. Turn down heat to medium low and simmer for 35 minutes.  5 minutes before timer goes off, in a small sauce pan melt 1 stick butter. when melted add 6 tbs flour and whisk over heat for 1 minute. Add half and half and whisk for 2 more minutes. Add mixture to the pot of veggies and stir. Heat through another minute and turn off heat. Immediately add cheddar cheese, stir and serve!

 

Zuppa Tuscana

Like you get at the Olive Garden.
Makes: 6-8 servings
INGREDIENTS

* 1 lb ground Italian sausage
* 1 1/2 tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* 1/4 of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

**I thought for sure Lindy would have this recipe on our blog and was very surprised when it wasn't. So, whala! It got me busy adding some recipes! =)

Lindy's Crock Pot Ravioli Soup

Ingredients

1 Pound Ground Sirloin or very lean ground beef

1 can tomato paste

1 jar pasta sauce…your favorite brand

2 tablespoons olive oil

3 cups beef stock

1 can kidney beans, drained

1 can cannelloni beans (white kidney beans), drained

1 pound small or large cheese ravioli, frozen or fresh

Prepare

Brown ground beef in olive oil, when done stir in tomato paste and place in crock pot

Add pasta sauce, beans and beef broth and stir.

Cook on low for 6 hours and high for 4 hours. During last half hour, put ravioli in, stir and let simmer for ½ hour.

Serve with crusty bread and top with grated Parmesan cheese

Green Tortilla Soup

Ingredients

2 tbs olive oil
2 slices bacon, chopped
10-12 tomatillos, husks removed, blend to fine in food processor
1 med onion, chopped
1 jalapeno seeded and chopped
2 cloves garlic, peeled
6 cups chicken stock
Juice of one lime
Salt and pepper to taste

Toppings-
Tortilla chips
Jack cheese, grated
tomatoes, chopped
Avocado, diced
Shallots, chopped

In a large pot, heat olive oil over medium heat. Add bacon and saute until crisp. Add onion, grate (or chop) garlic into the pot, and jalapeno. stir and cook for 5 minutes or until onion is slightly softened. Add frozen corn and cook for 5 more minutes. Add pinto beans, lime juice and chicken stock. Simmer for 20 minutes. Serve over tortilla chips and add toppings. I like to serve it with flour tortillas to dip in soup...YUM!

Creamy Pumpkin Soup

• 2 cups finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 cup butter
• 3 cans chicken broth - 14 oz. each, regular or low-fat,
or, about 6 cups of homemade chicken stock
• 2 cups pumpkin puree or 1 can of pumpkin (16 oz)
• 1 can evaporated milk - undiluted, regular or skim
• 1/4 cup grated parmesan + additional for topping
• 1 bay leaf
• 1/2 tsp. curry powder
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. chili powder
• salt and pepper to taste
Preparation -
In a large saucepan or stockpot, very lightly saute onions and celery in 1/4 cup butter. Cook until onions begin to look translucent. Add broth, pumpkin, evaporated milk, Parmesan, spices and bay leaf. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Add salt and pepper, if needed. Stir in remaining butter.

A winner!!!