charisstoma | Entries tagged with recipe- soup

Curried Chickpea and Red Lentil Soup
by Alexandra Stafford
https://food52.com/recipes/69169-curried-chickpea-and-red-lentil-soup

Author Notes: Inspired by this recipe on Cookie & Kate, this lentil soup comes together quickly from mostly pantry items.

Serves 6 to 8

1/4 cup olive oil
1 onion diced, 1.25-1.5 cups
2 carrots peeled and diced, 1.25-1.5 cups
4 cloves garlic, thinly sliced
2 teaspoons ground cumin, (see notes in link below)
1 teaspoon curry powder
Pinch red pepper flakes
1 teaspoon kosher salt, plus more to taste
Fresh pepper to taste
1 cup red lentils
4 cups cooked chickpeas, or two 15-oz cans, drained
1/4 cup white balsamic vinegar or lemon to taste, (see notes in link below)
2 cups crushed tomatoes
4 cups vegetable or chicken stock or water

In a large pot, place the oil, onions, carrots, garlic, cumin, curry, red pepper flakes, fresh pepper, and pinch of salt.

Bring to a sizzle over high heat, then reduce the heat to medium and cook, stirring occasionally to coat the vegetables in the spices, about 10 minutes.

Add the lentils, chickpeas, 1 teaspoon salt, vinegar, crushed tomatoes, 4 cups stock or water plus 2 more cups of water.

Bring to a boil, then reduce heat so mixture is simmering. Simmer for 30 minutes or longer, until the lentils have broken down, and the mixture has thickened.

Taste. Adjust seasoning with more salt (I usually add another teaspoon or more of kosher salt, but adjust as you see fit), pepper, or vinegar/lemon to taste.

Serve with bread.

* https://food52.com/blog/19298-a-pantry-clearing-belly-warming-lentil-and-chickpea-soup

A few notes:
Lentils: Use any variety you like, but know that the type you use will determine the texture of the soup. Red lentils break down almost completely, which I like, especially in combination with the chickpeas. French green lentils will remain intact, and brown lentils will also hold their shape well.

Chickpeas: You don't have to use them—the original recipe does not call for them—but I like the texture they add. If you start with dried, use 8 ounces, which will yield about 4 cups cooked. Two 15-ounce cans, drained, work just fine, too.

Seasonings: As written, the dominant flavor of the soup is curry, but the flavors could easily be tailored to your liking. For more of a kick, increase the pepper flakes. For more smoke, use more cumin or smoked paprika. Coriander would also be nice here.

20-Minute Minestrone

http://www.delmonte.com/recipes/italian/20-minute-minestrone

Homemade minestrone soup can be ready in minutes on a chilly day. Just simmer for 10 minutes to cook the macaroni and the soup is done.

servings 4

Ingredients
1 yellow bell pepper, diced
2 can (14.5oz.each) Del Monte® Original Recipe Stewed Tomatoes, not drained
*1 can (14.5oz.) Del Monte® Cut Green Beans, drained
1 can (14.5oz.) College Inn® Chicken Broth **
*1 can (15oz.) navy beans, rinsed and drained
⅔ cup (2oz.) dry macaroni
Salt and black pepper, optional
1 Tbsp. finely chopped fresh parsley, optional

* options wax beans, lima beans, kidney beans, celery, carrots, spinach?
** vegetable broth in place of the chicken broth

Directions
Combine all ingredients in a large saucepan.
Bring to a boil over high heat; reduce heat to medium-low.
Cover and simmer 10 minutes or until pasta is tender. Season to taste with salt and pepper and sprinkle with parsley, if desired.

Italian Tomato Soup

I've made this before using regular stewed tomatoes and added the basil, oregano, and garlic but this was so much easier. It's what made me look at the back of the can and found the recipe for the minestrone recipe above. With your choice of bread, it's a warm filling meal.

1 can 10.75 oz (ie the smaller can) tomato soup
1 can (14.5oz.each) Del Monte® Original Recipe Stewed Tomatoes (Italian Recipe variety), not drained

Add one to the other, heat until hot.

Hamburger Soup

http://cookyourfood1.blogspot.com/2016/11/hamburger-soup.html

1 lb. ground round
1 small onion, chopped
1 T. minced garlic...
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni

In a dutch oven, brown the meat (there was no grease with mine to drain, but if you have extra grease, drain it off).
Add in the onion and all the seasonings.
Stir and cook for 1 minute.
Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni. Cook, covered for 30 minutes over med. heat.

SLOW-COOKER BUTTERNUT SQUASH & APPLE SOUP
Author: Alexandra http://www.alexandracooks.com/2016/11/11/slow-cooker-butternut-squash-apple-soup/

PREP TIME -10 MINS COOK TIME - 4 HOURS TOTAL TIME - 4 HOURS 10 MINS

From SkinnyTaste Fast and Slow, Gina Homolka's new cookbook, which is filled with simple recipes and beautiful, inspiring photos. I've made several recipes, including the roasted cabbage, burnt broccoli, and slow-cooker maple-dijon chicken legs, and everything has been delicious.

Notes: I've made this with as much as 2.5 lbs. of butternut squash post peeling.

I've never made this with chicken or vegetable stock—I've only used water—but I imagine either of those stocks would add even more flavor.

The leek garnish is delicious but totally optional—confession: I never actually made it until it was time to take photos.

If you don't have a slow-cooker, I think you could make this stovetop—simmer everything until the squash and carrots are cooked through. With a faster cooking time, I would suggest using vegetable or chicken stock.

( Read more... )

Crock Pot Taco Soup

Ingredients:
1 lb. ground beef, browned and drained
1 can petite diced tomatoes
1 can light red kidney beans, undrained
1 can pinto beans, undrained
1 small package frozen corn
1 envelope dry Hidden Valley Ranch Dressing Mix
1 envelope dry Taco Seasoning
1 small onion, chopped

Garnishes:

shredded cheese
sour cream
tortilla or corn chips

Directions
1. Combine all ingredients, except chips, cheese and sour cream in crock pot.
2. Cover. Cook on Low 4-6 hours.
3. Garnish individual servings with chips, cheese and sour cream if desired.

http://www.delish.com/cooking/recipe-ideas/recipes/a30744/mixed-vegetable-minestrone-recipe/?click=recipe_sr
Mixed Vegetable Minestrone

Hearty vegetables, cannellini beans, and tubetti pasta combine in this hearty soup for a one-dish vegetarian meal.

TOTAL TIME: 0:40PREP: 0:18LEVEL: MODERATEYIELD: MAKES 6 MAIN-DISH SERVINGS

INGREDIENTS

2 tbsp. Extra virgin olive oil
1 medium onion
2 clove garlic
salt
Pepper
1 can diced tomatoes
4 c. water
1 lb. carrots
1 small bunch Swiss chard
½ lb. green beans
1½ c. frozen shelled edamame
1½ c. low-sodium white kidney (cannellini) beans
1 c. tubetti
½ c. freshly grated Parmesan cheese
6 tbsp. freshly grated Parmesan cheese

Directions
In 5- to 6-quart saucepot, heat 1 tablespoon oil on medium until hot. Stir in onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cover and cook 4 to 5 minutes or until tender. Add tomatoes and water. Heat to boiling on medium-high. Add carrots; cover and cook 10 minutes, stirring occasionally. Add chard and green beans; cook 6 minutes or until beans are just tender, stirring occasionally. Add edamame and white beans; cook 5 minutes or until edamame are just cooked through. (Can be prepared to this point up to 2 days ahead; transfer to airtight container and refrigerate. Reheat before continuing with recipe.)

Meanwhile, cook pasta as label directs. Drain well and stir into saucepot with soup. Stir in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Ladle into 6 soup bowls. Top each portion with 1 tablespoon Parmesan and 1/2 teaspoon oil.

Need to look at these later.

http://www.delish.com/cooking/recipe-ideas/g3026/fall-soup-recipes/?src=arb_fb_d&mag=del&dom=fb

Roasted Tomato Basil Soup
6 servings http://www.cookingclassy.com/roasted-tomato-basil-soup/

Ingredients
2 1/4 lbs Roma tomatoes, halved lengthwise
1 1/4 lbs Cherry tomatoes
4 1/2 Tbsp olive oil
Salt and freshly ground black pepper
8 cloves garlic, peeled and left whole
2 small yellow onions, sliced just under 1/2inch thick
2 cups (32g) lightly packed fresh basil leaves
4 5 cups vegetable broth
Grilled cheese croutons (optional), see notes

Directions

Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright). Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 - 35 minutes until edges are golden, and tomatoes 40 - 45 minutes until golden. Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes (I didn't do this with mine but later wished I would have so I'd recommend it so the soup isn't loaded with peels. If you want some peel then I'd peel at least half). Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full). Serve warm topped with grilled cheese croutons if desired.
Recipe source: inspired by Tyler Florence

Notes
For the grilled cheese croutons use 6 slices of hearty sandwich bread, brush outsides of all slices with
1/2 Tbsp of butter on each. Sprinkle about 1/2 cup (2 oz) shredded mozzarella or cheddar over nonbuttered
sides of three slices. Top with remaining 3 slices of bread with buttered side up. Cook in a
nonstick skillet over medium heat, reducing to mediumlow as needed, until bottom is golden brown.
Flip and cook opposite side until golden. Cool just slightly then cut into squares.
http://www.cookingclassy.com/roastedtomato

Stuffed pepper soup
http://cookyourfood1.blogspot.com/2016/09/stuffed-pepper-soup.html

Ingredients:
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping

Directions:
In a large pot, brown and crumble ground beef along with diced green peppers and onion over
medium-high heat.

When cooked, drain excess grease from beef mixture.

Put beef back into pot.
Add in diced tomatoes.

Add in chicken broth (or beef broth, if using).

Then add in can of tomato soup or tomato sauce (whichever you are using).

Give it all a good stir. Then add in rice.

Stir again.

Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many
people. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt
substitute. So when adding salt & pepper, just keep adding a little at a time and stir, then
taste after each addition until it gets up to the seasoning level that is right for you and your
family.

Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.

https://www.pillsbury.com/recipes/slow-cooker-minestrone-stew/2f38266f-fe38-46af-b5de-8c30fd286f83

Slow-Cooker Minestrone Stew

Ingredients

1 package (19.5 oz) gluten-free sweet Italian turkey sausage links, casings removed
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cans (18 oz each) Progresso™ Vegetable Classics garden vegetable soup
1 can (15 oz) garbanzo beans, drained, rinsed
1 can (6 oz) tomato paste
1 teaspoon gluten-free Italian seasoning
1 cup uncooked gluten-free elbow macaroni (about 4 oz)
1/2 cup gluten-free shredded Parmesan cheese (2 oz)

Steps
1. In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix sausage and all remaining ingredients except macaroni and cheese.

2. Cover; cook on Low heat setting 6 hours.

3. Stir macaroni into slow cooker. Increase heat setting to High. Cover; cook about 20 minutes longer or until macaroni is tender. Sprinkle with cheese.

Nutrition Facts

Serving Size: 1 serving

Calories 330
Calories from Fat 90%

Daily Value
Total Fat 10g 15%
Saturated Fat3g 15%
Trans Fat 0g
Cholesterol 45mg 14%
Sodium 1190mg 50%
Total Carbohydrate 38g 13%
Dietary Fiber 6g 23%
Sugars 3g
Protein 20g
Vitamin A 20%
Vitamin C 6%
Calcium 15%
Iron 20%
Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

http://corazoncontentoconley.com/recetas/caldo-albondigas-fideos/

Caldo de Albondigas

I am not a Spanish speaker/reader but I've picked up just enough to be dangerous.

Caldo de Albondigas Con Fideos

Ingredients
200 g de fido (small short stick type noodles)
Cilantro picado
2 liters water

Meat -- combine these make into large meatballs, cover and keep in the refrigerator
1 kilo ground beef
1/2 t garlic powder
1/2 t pepper
1/4 t cumin
1 tallo (sprig) cilantro picado
salt to taste

Broth
4 cloves of garlic
1/2 onion halved and sliced
4 large firm tomatoes (*giggles* bien maderos = like a log)
1 t Knorr consume for seasoning (optional)
salt to taste

Directions
Saute(acitronada) the onion and garlic, add tomatoes and cook until softened (blandita).
Liquify/blend and add Knorr consume then put in the casserole/Dutch oven, add water, stir, and cook until it starts to boil.

When it's boiling add the meatballs one by one. Cook 30 min. IMPORTANT: add when the both is boiling so the meatballs won't fall apart.

While (Mientras) the meatballs cook, brown the fido (noodles) separately and add to broth after the meatballs are done. Leave them for 10 min. more.

Turn off heat and leave 5 min. Add cilantro picado.
Serve.

MFK Fisher’s Potato Soup

http://www.alexandracooks.com/2016/01/06/mfk-fishers-potato-soup/
Adapted from MFK Fisher's How to Cook a Wolf

Ingredients
 2 onions, sliced thin
 4 medium potatoes, peeled and thinly sliced (1.33 lbs | 600 g, roughly)
 2 tablespoons flour
 4 tablespoons butter
 salt and pepper to taste
 3 cups milk, 2% or whole
 chopped herbs such as parsley or chives, optional

Instructions
1. Sauté the onions in 2 tablespoons of the butter over medium to medium-low heat for 15 minutes, or until tender and just beginning to turn color. Add the potatoes and water to cover, about 2 1/2 cups. Simmer until tender, about 20 minutes.

2. In a separate pot, melt the butter over medium heat. Add the flour and stir with a wooden spoon until a light brown paste forms, a minute or so. Roux should be gently bubbling. Slowly add the milk, whisking constantly. Bring milk mixture to a gentle simmer, stir, then keep warm.

3. When potatoes are tender, add milk mixture to the pot. Use an immersion blender to purée until smooth or transfer mixture to food processor or blender (be careful with blender — I don't like using my blender for hot soups because I've had the top go shooting off and soup spraying everywhere). Season with salt (at least a teaspoon) and lots of fresh cracked pepper. Bring soup to a gentle simmer, stirring to ensure it isn't sticking to bottom of pot. Taste and adjust as needed with more salt or pepper. Add herbs if using. Thin with more water or milk if necessary.

4. When reheating the soup, thin with water as needed and adjust seasoning to taste.

Tortelloni Minestrone

http://www.williams-sonoma.com/recipe/tortelloni-minestrone.html?print=true

A green minestrone—one unsullied by tomatoes—is Nigella Lawson’s favorite. The recipe that follows is a remarkably low-effort version with a generous yield: a minor episode of chopping is the prelude to a warming and sustaining meal for many. She specifies that the zucchini should be half-peeled, by which she means taking a vegetable peeler and shaving the skin off in strips, so that you end up with dark- and light-green striped zucchini (it’s how her mother always peeled hers). As for the rest of the veggies, you can really use any you want, treating what’s below as a guide, in which case work on a ratio—give or take—of 6 cups of water per 2 1/4 lb. of vegetables.

For normal weeknights, when you may have less of a crowd to feed, you might prefer to halve quantities, though you can still use the whole potato. But don’t rush to downsize: Nigella loves this a day or two on, when the pasta’s cooled in the soup and you’re left with a thick vegetable stew stuffed with billowing soft pasta parcels to be reheated gently but thoroughly.

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8

Ingredients:
3 Tbs. garlic-flavored oil
Leaves from a few fresh thyme sprigs or 1 tsp. dried thyme
3 cups frozen petits pois
2 leeks, about 8 oz. total, halved lengthwise and thinly sliced
1 baking potato, about 8 oz., peeled and finely diced
1 celery stalk, finely diced
2 large zucchini, about 1 lb. total, half-peeled and finely diced
8 oz. green beans, trimmed and cut into short lengths
2 quarts cold water
2 tsp. kosher salt or 1 tsp. table salt, or to taste
2 cans (each 15 oz.) cannellini or flageolet beans, drained and
rinsed
1 lb. fresh spinach-and-ricotta tortelloni
Leaves from 1 small bunch fresh basil (about 1 cup, packed)
2 Tbs. grated Parmigiano-Reggiano cheese

Directions:
Warm the oil in a large, heavy saucepan (that has a lid), stirring in the thyme.

Add the peas and turn them in the garlic-flavored oil, then add the leeks, potato, celery, zucchini and green beans and stir in the heat of the pan.

Pour in the water, add the salt, put the lid on the pan and let come to a boil, then remove the lid and let everything bubble until the vegetables—check the potato particularly—are tender, 10 to 15 minutes. You could let the soup stand at this stage; if you are planning to finish it within an hour or so, put the lid on to keep in the heat. Otherwise, it is better to let it cool swiftly before reheating.

Remove 3 ladlefuls of the soup mixture, trying to scoop up more vegetables and less liquid, and place in a blender (or in a large bowl if you’re using an immersion blender) and set aside.

Add the cannellini or flageolet beans to the pan and bring back to a boil, then add the tortelloni and bring to a boil again. Turn off the heat.

Add the basil and Parmigiano-Reggiano to the reserved vegetables in the blender or bowl and blend to a vibrant green puree. Scrape this back into the pan, stirring it into the soup. Let it stand for 10 to 15 minutes before eating. Serves 8.

Adapted from Nigellissima, by Nigella Lawson (Clarkson/Potter Publishers, 2012).

Information on growing mint is HERE

Mint Tea With Lemon
http://southernfood.about.com/od/beveragesanddrin/r/bl00617g.htm
By Diana Rattray
Southern Food Expert

This easy mint tea is made with fresh lemon juice, orange juice, and mint sprigs.

( Read more... )

Chocolate Mint Syrup
http://herbsspices.about.com/od/desserts/r/ChocMint_Syrup.htm

Chocolate mint denotes both the flavor and the mint variety used in this recipe for homemade chocolate mint syrup. If you don't have access to chocolate mint, you can use regular mint instead. Try this syrup in milk or to flavor coffee, as a dessert sauce for cake or ice cream, or over fresh fruit.

( Read more... )

Fresh Mint Pound Cake
http://herbsspices.about.com/od/cakes/r/MintPoundCake.htm

Fresh mint makes an unusual addition to this lovely, versatile pound cake. Try the cake for dessert with fresh berries and whipped cream, or dip cubes in chocolate fondue. Snack on a slice with tea, or toast a piece for breakfast and serve with butter and jam. Makes 1 loaf. Serves 8 to 10. Tip: If you use a dark loaf pan, remember to lower the oven temperature by 25° to prevent burning.

( Read more... )

Pea and Mint Soup
http://britishfood.about.com/od/menus/r/peasoup.htm

Summer soups are quick and easy especially this Pea and Mint Soup recipe. Fresh summer peas and garden mint are a match made in heaven; their combination in any recipe is delicious. This soup is simple, quick and easy to make and if fresh peas aren't available the pea and mint soup recipes works just as well with frozen peas.

( Read more... )

Am assuming that the directions are the same, just using slightly different ingredients. So 2 versions.

Slow-Cooker Minestrone Soup
4 servings -- 4 hours 15 min
http://www.foodnetwork.com/recipes/robin-miller/minestrone-soup-with-pasta-beans-and-vegetables-recipe.html
Minestrone - Slow-Cooker

Ingredients

3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional

Version 2
http://www.yummly.com/recipe/Slow-Cooker-Minestrone-Soup-611197?columns=5&position=1%2F1
Minestrone soup - Slow-Cooker

6 cups low sodium chicken broth - Knorr Homestyle Stock
141/2 ozs diced tomatoes
1 cup fresh green bean
2 carrots (peeled and chopped)
1 celery ribs (chopped)
1/4 cup onions (diced)
1 zucchini (chopped)
2 tbsps tomato paste
1 tbsp lemon juice
1 bay leaf
1 tsp dried rosemary
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
15 ozs cannellini beans
15 ozs kidney beans
2 cups baby spinach (fresh)
1 cup shell pasta (uncooked)

Directions:

Directions
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

Read more at: http://www.foodnetwork.com/recipes/robin-miller/minestrone-soup-with-pasta-beans-and-vegetables-recipe.html?oc=linkback

Butternut Squash Soup

http://www.healthination.com/recipes/healthiholidays/?hnvid=9&utm_source=FBPaid&utm_campaign=HH_Soup

1 Butternut Squash, pealed and cubed
2T extra virgin olive oil
1/2t salt
1/4t fresh ground black pepper
1 small onion, diced
2 sprigs fresh thyme
1 container vegetable broth
2t creme fresh
1/4t cinnamon

Put squash on baking sheet and drizzle with oil. Season with salt and pepper. Roast to caramelize the sugars in the squash.

In oil, saute onion with thyme sprigs til translucent.

In blender that has central area of lid taken off (use dish towel to cover- supposed to let out steam):
Blend together squash, onions that the sprig stems have been removed, broth, cinnamon and creme fresh.

If mixture has cooled, reheat.
Top with creme fresh if desired.
Eat.

Taylor’s Roasted Vegetable Mole Chili
This is a spicy sweet chili with tons of veggies! Even my 9 and 6 year old nieces love it.
https://www.facebook.com/kevinandtaylorinthemorning January 7th 2014

Ingredients for Step 1
1 red bell pepper, chopped
1 green bell pepper, chopped
1 Vidalia or sweet onion, chopped
3 cloves garlic, minced
2 Tablespoons Olive Oil

Ingredients for Step 2
1 pound ground beef or for vegan chili (how I make it), your favorite soy crumbles
1 can dark red kidney beans, drained
1 can light red kidney beans, drained
1 can black beans, drained
1 can spicy chili beans
1 15 oz. can fire roasted diced tomatoes
1 can organic corn, drained
2 Tablespoons chili powder
1 teaspoon cinnamon
½ teaspoon ground cumin
1 Tablespoon cocoa powder
½ cup mesquite barbecue sauce
2 teaspoons Worchester sauce

Step 1: (I recommend you do this the night before).
1. Preheat oven to 400 degrees
2. Toss chopped vegetables with garlic, olive oil. Pour onto two non-stick cookie sheets.
3. Roast vegetables for 40 minutes, stirring occasionally until veggies are soft and onions are caramelized.

Step 2: (Next day)
1. Brown meat or crumbles in a stock pot.
2. Add tomatoes
3. Add chili powder, cinnamon and cumin, cocoa powder, barbecue sauce and Worschester sauce
4. Add all the beans, corn and roasted veggies.
5. Simmer for 20 minutes.

Serve with your favorite cornbread.

Light and Healthy Cabbage Soup
http://food-porn.livejournal.com/6362798.html

Recipe by: Adapted from AllRecipes
Yield: 8 servings

( Read more... )

Classic Russian Borsch
http://natashaskitchen.com/2010/09/26/classic-russian-borscht-recipe/
Classic-Russian-Borscht-20-547x365

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost To Make: $5-$6
Serving: 10-12

If you are pressed for time, shave off 1 hour by using canned beets with their juice. I used fresh beats from Mom’s garden. I love the deep ruby color of this borsch! It’s so healthy and nutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C, potassium, Vit B6), cabbage (vit K, vit C, fiber, etc…).

( Read more... )

Borsch Recipe 2
http://natashaskitchen.com/2012/03/16/borscht-recipe-ii/
Borscht-Recipe-bottom-600x400

Several of my readers made suggestions to speed up the borscht process without sacrificing flavor. You can cut at least 30 minutes using this recipe. Borscht is a Ukrainian/Russian beet soup; an incredibly healthy soup with very little fat. This is a vegetarian Borscht, but you may add meat if you wish. I think it holds better in the fridge without meat and the beans are an excellent source of protein. This is definitely a traditional soup and If you’ve never tried it, you are missing out. It’s a great meal for babies too; just puree it in a blender.

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost To Make: $6-$7
Serving: 10

( Read more... )

Shchavel Borscht (Sorrel Soup)
http://natashaskitchen.com/2011/04/26/shchavel-borscht-sorrel-soup/
Schavel (Sorrel) re-grows year after year. In Russia and Ukraine, sorrel is called shchavel’ (щавель). Shchaveloviy borscht or Green borsch is a classic Ukrainian soup – we serve it hot with a dollop of sour cream or mayo. You can make it with pork or vegetarian using a good broth. It also freezes well so you can enjoy this soup in winter.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $8-$10
Serving: 8-10
Shchavel-Borscht_-11-547x365