Bev's Recipe Collection

• 3 medium carrots, diced
• 1 large sweet onion, diced
• 5 T olive oil
• 4 t minced garlic
• 2 1/2 t cumin
• 1 1/2 t thyme
• 1 t turmeric
• 1 t ground coriander
• 3/4 t salt
• 1/8 t cinnamon
• 1/8 t cayenne
• 1/8 t black pepper
• 1/8 t ginger
• 1/16 t ground nutmeg
• 1 1/2 pounds dried lentils, rinsed
• 1 (15-ounce) can tomato sauce + 1/2 can tomato sauce
• 9 C chicken or vegetable broth
• 7 1/2 C baby spinach (about 7 1/2 ounces)

In a large pot, saute carrots and onion in olive oil until softened (about 5 minutes). Add the spices and cook until fragrant (about 1 minute). Add the lentils, tomato sauce, and broth. Bring to a simmer. Cover and reduce the heat to maintain a gentle simmer, stirring occasionally. Cook just until the lentils are tender (20 minutes or so). Remove from heat and stir in the spinach until wilted. Serve immediately.

Optional: Omit spinach and serve over quinoa.

• 21 oz. yellow split peas (soak an hour or so to reduce cooking time)
• 3 big carrots, chopped in bite size pieces
• 5 celery stalks, chopped in bite size pieces
• 1 large sweet onion, chopped
• 3 cloves garlic, minced
• 1 1/2 t thyme
• 3/4 t salt
• 3/4 t pepper
• pinch of paprika
• 3 bay leaves
• 12 C chicken broth
• 8 oz. fresh spinach

In a large pot, saute carrots in olive oil for 5 minutes. Add celery and onion; saute 5 more minutes. Add garlic and saute until onion is soft.

Add spices, broth, and rinsed peas. Bring to a boil. Reduce to a simmer for 30-50 minutes (depending on whether or not you soaked the peas). Add spinach and cook for another 5 minutes. Serve.

adapted from mediterraneanlatinloveaffair.com

• 6 large leeks (white and light green parts), diced and rinsed
• 4 celery stalks, diced
• 4 medium carrots, diced
• 4 C chopped green cabbage
• 4 potatoes, diced
• 1/4 C minced garlic
• 3 cans cannellini beans, drained and rinsed
• 12 C vegetable broth
• 1 C chopped basil
• 1 T salt
• 1/2 t pepper

Place the leeks, celery, and carrots in a large stockpot with some olive oil. Saute for 10 minutes over medium heat. Add cabbage, potato, garlic, beans, and chicken stock and bring the soup to a boil over high heat. Reduce the heat to medium and cook uncovered for 15 minutes (or until the potatoes are tender). Add the basil, salt and pepper.

Adapted from Forks Over Knives–The Cookbook (Tuscan Bean Soup)

• 2 T coconut oil
• 2 large onions, diced
• 1 1/2 T minced garlic
• kale, Swiss chard, or any variety of greens, coarsely chopped (I use a bag of kale and 5 oz. fresh spinach.)
• 8 carrots, sliced 1/2″ thick
• 5 celery stalks, sliced 1/2″ thick
• 1 T salt
• 1 t pepper
• 8 C vegetable stock (or chicken broth)
• 1 (15 oz.) can great northern beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed

Prep veggies and set aside. Heat a large pot on medium-high heat. Add coconut oil and onions, stirring often. When opaque and lightly browned, add garlic and cook until browned. Add carrots and celery, stirring occasionally for a few minutes. Add salt, pepper, and chicken broth. When the liquid comes to a boil, add the chopped greens and the beans. Cook another 10 minutes until greens have wilted and carrots can be pricked by a fork. Serve hot.

adapted from fromjessicaskitchen.com

Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.

Ingredients:

• 1.5 lbs chopped cooked chicken breast (4 cups)
• 2 (32 oz) containers of chicken broth
• 2 cups chopped carrots, (about 6 small whole carrots)
• 1 1/2 cups finely chopped celery (about 6 small celery sticks)
• 1 large onion, diced
• 1 T minced garlic
• 2 tsp dried thyme leaves
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 1/3 C chopped fresh parsley
• 2 large bay leaves
• 1 (13.25 oz) box whole wheat rotini noodles, cooked

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 4-5 hours. Remove the bay leaves and serve over noodles.

based on recipe from Blog of Joy

• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can tomato sauce
• 32 oz vegetable broth
• 3 cups almond milk
• 4 cloves garlic, minced
• 2 Tablespoon chili powder
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoons ground cinnamon
• 1 teaspoons ground nutmeg
• ¼ teaspoons ground cayenne pepper
• 1 Tbs salt
• 1 onion, diced
• 3 large sweet potatoes, peeled and chopped into bite-size pieces
• 4 apples, peeled and chopped into bite-size pieces
• 5 carrots, chopped into bite-size piece
• 2 cups peeled and chopped butternut squash
• 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

10 cups chicken broth
2 cups (uncooked) basmati or jasmine rice
2 tablespoons olive oil
2 cloves minced garlic (about 1 teaspoon)
1 large onion, diced
4 celery ribs, diced
6 carrots, diced

1 T salt
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary (or 1 1/2 teaspoons fresh)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
4 cups cooked cubed chicken*

Instructions:
1. In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.
2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Enjoy!

*If you wish to start with fresh chicken, use about a pound of meat, cut into cubes, and add with the veggies (step 1).

I prefer to saute the onion in the olive oil, adding the garlic halfway through. Then I place all of the ingredients (except the rice) into a roaster for 4 hours at 225 degrees. I add the rice for the last hour.

• 1 sweet onion, chopped
• 4 carrots, sliced
• 4 stalks celery, sliced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 t dried thyme
• 1 t dried rosemary
• 1 t salt
• 1/2 t black pepper
• 64 oz. chicken broth
• 2 (15 oz.) cans of diced tomatoes

Place all ingredients in roaster at 200 degrees for 4 to 5 hours.

• 1 (15 oz.) can cannellini beans, drained, rinsed, and mashed with a spoon or in the processor
• 3 (15 oz.) cans cannellini beans, drained and rinsed
• 4 C spinach leaves, chopped
• Parmesan cheese, shredded (optional)

Add beans and spinach leaves to roaster. Cook at 300 degrees for 45 minutes.  Top with Parmesan.

Adapted from foodnetwork.com

• 12 C chicken broth (divided)
• 1 large sweet onion, chopped
• 6 C frozen mixed vegetables
• 6 C cooked, cubed chicken
• 3 cloves garlic, minced
• 1 T salt
• 1 t parsley
• 1/4 t pepper
• 1 1/2 C flour
• 1 1/2 C milk

Biscuits Supreme

Pour 6 cups of broth in a large stock pot. Add onions and vegetables. Bring to a boil and simmer for 10 minutes.  Add chicken, seasonings, and 6 more cups of broth.  Bring to a boil and simmer for 10 more minutes.  In a bowl, whisk together the flour and milk, removing lumps.  Slowly pour into simmering mixture while bringing to a boil again, stirring constantly.  Boil for several minutes, until thickened into a gravy.  Serve over hot biscuits.  Serves 12

adapted from tammysrecipes.com

• 1 large onion, diced
• 1 bell pepper (any color), diced
• 3 cloves garlic, minced
• 3 pounds ground beef (or small pieces of stew meat)
• 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
• 1 1/2 T chili powder
• 1 1/2 T ground cumin
• 1 T salt
• 1/2 t pepper
• dash of cayenne
• 9 C water
• 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

• shredded cheese
• sour cream
• chopped fresh cilantro
• hot sauce
• tortilla chips

In a large stock pot, saute onion and bell pepper in coconut oil over medium-high heat until half-cooked. Add garlic. Cook for 3 or 4 minutes. Add ground beef or stew meat. Cook, drain, and return to pan.  Add tomatoes, spices, and water.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com