Prep Time: ? minutes | Total Time: ? | Yield: Serves 6
- ¼ cup extra virgin olive oil
- 1 medium onion, chopped
- 2 carrots chopped
- 1 celery stalk, chopped
- 1 tsp garlic, minced
- 3 small potatoes, chopped
- 1 cup cabbage, diced
- Salt & freshly ground pepper
- 6 cups water, boiling hot with 3 cubes Knorr Vegetable Boullion* added
- 1 can diced tomato with the juice
- 1 cup chickpeas, drained and rinsed (if using canned)
- 1 cup pinto or kidney beans, drained and rinsed
- 1 cup white beans (cannellini), drained and rainsed
- 1 cup flat green Italian beans (canned)
- 1 zucchini- sliced lengthwise and then cut into thin half moons
- ½ cup chopped Italian flat-leaf parsley leaves
- 1 cup small pasta. I use mini Ziti, which is called Piccolino and is made by Barilla.
- Freshly grated Parmesan cheese
- Put 3 TBSP of the olive oil in a large deep soup pot over medium heat. When hot, add onion, carrot, celery, and garlic. Cook until onion is soft, about 5 minutes.
- Add potatoes and cabbage and sprinkle with salt and pepper. Stir for a minute or two, then add hot bullion water (or stock). Then add tomatoes. Bring to a boil, then adjust the heat so the pot bubbles gently. Cook, stirring occasionally, until vegetables are fairly soft and tomatoes are broken up, about 15 minutes.
- Add the Italian green beans, zucchini, chickpeas, pintos, cannellini beans, pasta, and parsley and adjust the heat once again so the pot simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasonings. Add the remaining olive oil and serve, passing the freshly grated Parmesan cheese at the table.
* You can find these cubes at any Asian market if you can’t find them at your regular grocery store.
* If you want to add fresh herbs, such as oregano, marjoram or rosemary, add it when you are cooking the onions, carrot and celery at the beginning. At the very end when you add the soft vegetables and beans, you can add a few more leaves. Or, finish with ½ cup or so shredded fresh basil.
Recipe Origin: Adapted from Mark Bittman’s How to Cook Everything Vegetarian. A wonderful book if you don’t own it.
Prep Time: 10 minutes | Total Time: 40 | Yield: Serves 4-6
- 1 1/2 cups TVP granules, rehydrated
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 jalapeño, optional
- 1/2 green bell pepper, chopped
- 2 stalks celery, diced
- 2- 19 oz cans kidney beans
- 1 – 28 oz can diced tomatoes
- 1-2 TBSP chili powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1/8 tsp red pepper flakes
- 1/2 tsp oregano
- 1/2 tsp cumin
- Rehydrate TVP if needed.
- Spray or oil a large pot.
- Chop onion, peppers, and garlic and add to the pot.
- Chop remaining veggies, add to pot and brown lightly.
- Add beans, tomatoes and spices. Stir and simmer at least 15 minutes.
- Taste. Adjust spices. Simmer additional 15 minutes.
- Serve with garlic bread, toast or on rice.
Recipe Origin: No idea. I’ve made it many times and it is great. It tastes very meaty even though there is no meat in it.
Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Yield: Serves 12
- 2 cups chopped onions
- 2 cups chopped carrots
- 4 cloves garlic, minced
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground pepper
- 6 cups vegetable broth or reduced-sodium chicken broth
- 2 cups water 3 cups chopped cauliflower
- 1 3/4 cups lentils
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
- 1/2 cup chopped fresh cilantro
- 2 TBSP lemon juice
- Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker.
- Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
- Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
- During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.
Recipe Origin: Adapted from an EatingWell recipe.
Prep Time: 30 minutes | Total Time: 8 hours 30 minutes | Yield: Serves 12
- 1 1/2 cups beef broth
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (8 ounce) cans tomato sauce
- 1 large can whole green chili peppers
- 1/3 cup chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 jar chipotle chiles in adobo sauce
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano, crumbled
- 1 teaspoon fennel seeds
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 -2 tablespoon sugar
- 4 (15 ounce) cans pinto beans, or whatever kind of beans you have on hand
- 1 -3 tablespoon olive oil
- 2 cloves garlic, minced
- 1 large yellow onions, chopped
- 1 green bell peppers, diced
- 2 lbs beef stew meat, cut into small cubes
- 1/4 cup all-purpose flour
- Put chipotle chilis and whole green chilis in food processor and dice. Set aside.
- Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.
- Turn crock pot on low.
- Heat some olive oil in a large skillet sauté garlic, onions and green pepper for 4-5 minutes.
- Add to crock pot.
- Dredge the beef in the flour and brown in skillet.
- Add more oil, if necessary
- Add to slow cooker and stir well.
- Cook 8 hours.
- Taste check; for acidity if necessary add more sugar, salt.
Notes: This is spicy and extremely good. Could be frozen, but I always invite people over and they eat it all. Makes a full slow cooker pot.
Recipe Origin: Adapted from a Food.com recipe.