Vegetarian Chili

INGREDIENTS

• 2 tablespoons 

  olive oil

• 1 large yellow onion, diced
• 2 large bell peppers, diced
• 2 medium carrots, diced
• 2 stalks 

  celery, diced

• 4 cloves 

  garlic, minced

• 2 tablespoons 

  chili powder

• 1 tablespoon 

  ground cumin 

• 2 teaspoons 

  dried oregano

• 2 teaspoons 

  kosher salt, plus more to taste

• 1/2 teaspoon 

  freshly ground black pepper

• 1/4 teaspoon 

  cayenne pepper

• 1 (28-ounce) can 

  diced tomatoes, preferably fire-roasted (do not drain)

• 2 (4-ounce) cans 

  roasted green chiles, undrained

• 3 (15- to 15.5-ounce) cans 

  beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed

• 1 to 2 cups 

  low-sodium vegetable broth, divided

• 1 (15-ounce) can 

  whole kernel corn, drained

• Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes

EQUIPMENT

• Large pot 

• Fine-mesh sieve or strainer

INSTRUCTIONS

1. Heat the oil. Heat the oil in a large pot over medium heat until shimmering.

2. Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes. 

3. Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies. 

4. Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.

5. Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth. 

6. Stir in the corn. Add the corn and stir to combine. 

7. Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.

8. RECIPE NOTES:  Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer

9. I got this recipe off of thekitchn.com website found by clicking here.   I chopped all the vegetables for this recipe with my chop wizard, which I love using.  You can order one from amazon by clicking here.   

10. 

YIELD: 5-6 SERVINGS

LOADED BAKED POTATO SOUP

PREP TIME 25 MINUTES

COOK TIME 1 HOUR 15 MINUTES

TOTAL TIME 1 HOUR 40 MINUTES

INGREDIENTS

SOUP:

•  4 to 5 medium russet baking potatoes (see note)
•  4 tablespoons butter
•  1/2 cup (2.5 ounces) all-purpose flour, divided
•  6 cups milk (I use 2%)
•  2 teaspoons salt (I use coarse, kosher salt)
•  1/4 teaspoon ground black pepper
•  3/4 cup (3 ounces) shredded sharp cheddar cheese
•  3 to 4 green onions, finely chopped
•  1/3 cup light sour cream

TOPPINGS:

•  Sour cream
•  Shredded cheddar cheese
•  Chopped green onions
•  Cooked, crumbled bacon

INSTRUCTIONS

1. For the baked potatoes, preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes on a foil-lined baking sheet and bake for 45-60 minutes, until tender. Potatoes can also be "baked" in the Instant Pot: add 1 cup water and trivet/basket, add potatoes, secure lid, cook on high pressure for 12 minutes, naturally release the pressure.
2. Remove the potatoes from the oven/Instant Pot and let them sit for about 20 minutes, until they are cool enough to handle (the potatoes can be baked several days in advance and refrigerated). 
3. Cut the potatoes in half and scoop out the insides of the potatoes. If the potatoes have been chilled, dice the flesh of the potatoes into 1/2-inch pieces. 
4. For the soup, in a 4-quart or larger pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, until lightly browned, 2-3 minutes. 
5. In a liquid measuring cup (or blender), whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot in several additions. Whisk to combine each addition of milk fully before adding more. Cook until the soup is bubbling and slightly thickened, about 5-10 minutes, stirring often. 
6. Stir in the potato chunks and salt and pepper. Use a potato masher to break up the chunks of potatoes into smaller pieces.
7. Whisk in the cheddar cheese and stir over medium-low heat until completely melted. Stir in the green onions and sour cream. 
8. Serve with additional toppings. The soup will thicken more as it cools.

NOTES

Potatoes: you'll need about 6 cups of cooked, diced potatoes for the recipe. That's right around 4-5 medium uncooked russet potatoes (about 33-36 ounces). 

Chicken: this soup is really delicious with cooked, diced chicken stirred in after the cheese has melted.

For more details on making this soup go to the source of the recipe at:  

HTTPS://WWW.MELSKITCHENCAFE.COM/LOADED-BAKED-POTATO-SOUP/

Squire's Minestrone Souip

Brown and drain off fat of 1 lb sausage

Combine with and simmer 45 minutes:

• 6 cups water
• 2 beef bouillon cubes
• ½ tsp basil
• 1 tsp oregano
• 1 TBS olive oil
• Handful of chopped cilantro
• 1 quart (4 cups) tomatoes (cut tomatoes to bite size or smaller)
• 15 oz tomato sauce
• 2 average onions (chopped)
• 1 minced clove garlic
• 1 tsp fennel seed

Add and cook until pasta is done:

• 1 drained can of green beans
• 1 drained can of corn
• 2 chopped carrots
• 2 celery stalks
• 1 bunch green onions
• 1 package (or less) noodles or favorite pasta
• 1 tsp (or less) salt (and pepper to taste)

This recipe is  from Janelle.  This is what she said about the recipe:  This is my neighbor's recipe that I used...  it is SOOOOOOOOO good and SOOOOOOOOOOO easy. 

Black Bean and Pumpkin Chili

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 ounces) solid-pack pumpkin

1 can (14-1/2 ounces) diced tomatoes, undrained

3 cups chicken broth

2-1/2 cups cubed cooked turkey

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1-1/2 teaspoons ground cumin

1-1/2 teaspoons dried oregano

1/2 teaspoon salt

Cubed avocado and thinly sliced green onions, optional

Directions

In a large skillet, heat oil over medium-high heat. Add onion and

pepper; cook and stir until tender. Add garlic; cook 1 minute

longer.

Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.

Cook, covered, on low 4-5 hours. If desired, top with avocado and

green onions. Yield: 10 servings (2-1/2 quarts).

http://www.tasteofhome.com/recipes/black-bean--n--pumpkin-chili/print

This is Rachel:  I also added 1 can of kidney beans (drained and rinsed).  I didn't cook mine in the crock pot - just on the stove.  I used ground turkey, but ground beef would work fine too.  I topped it with shredded cheese.  You can't really tasty the pumpkin, but it definitely makes it more hearty and filling.  Nice for a cold day!  I doubled the recipe and put half in the freezer.  

Corn Chowder

In frying pan, cook one large chopped onion until tender in butter or bacon grease:

 Put the following in large pot:

• 1 cup carrots, sliced small
• 1 cup cubed potatoes
• 1 cup celery

Cover with water and cook until tender

Add

• cooked chopped onion
• 1 #2 can creamed corn (20 oz)
• 1 can mushroom soup
• 1 can cream of chicken soup
• 2 cups milk (adds more flavor if one cup is canned milk)

Heat and serve

I got this recipe when I was first married 35 years ago.  It is  easy and tasty. 

Bread Bowls for soup

2 TBS yeast

2 1/2 cups water

4 TBS sugar

1 TBS salt

5 TBS oil

7 cups flour

1 TBS dough enhancer

Start yeast in 1/2 cup warm water and set aside. In Bosch, combine 2 cups warm water, sugar, salt, oil and half the flour. Mix well. Add yeast mixture, dough enhancer and the remaining flour Let rise. Mix down and let rise again if time permits. Shape dough into 8 equal balls and place on two large cookie sheets. Brush with egg whites. Let rise until double. Bake at 350* for 20-25 minutes until golden. Cut tops off and hollow out for soup.

Seriously, who doesn't love soup in a bread bowl?? This recipe comes from the wife of a counselor in the bishopric. Maybe someday when I have more time on my hands and a Bosch to do all the dirty work, I'll actually try making these myself!

Meatball Soup

20 meatballs (homemade or store bought)

1 TBS olive oil

1 small onion, chopped

1 clove of garlic, minced OR 1 tsp crushed garlic from jar

1/2 cup diced carrots

4 cups chicken broth
1⁄2
1/2 cup orzo pasta, uncooked

3 cups spinach, de-stemmed and chopped coarsely (1 cup if using frozen spinach)

1/4 cup fresh parsley

1/4 cup grated Parmesan cheese

Heat oil. Saute onions, garlic, carrots.

Add chicken broth, orzo pasta, and meatballs. Bring mixture to a boil.  Reduce heat and simmer for 20 minutes. Add spinach and boil for 5 minutes longer.

Ladle into soup bowls. Garnish with parsley and Parmesan cheese.

Serves 4-6.

This soup is from Trader Joe's cookbook and is officially called "Italian Wedding Soup." My friend Carrie invited me over to have some when I was having a very bad day. It filled my tummy and evening with happiness!

Hiker's Stew

Potatoes, peeled and diced (or leave on the skins if you use red potatoes)

Onion, cut into big slices

Carrots, peeled

Celery, cut in large chunks

Beef of some sort (I used browned ground beef. Stew meat would be awesome. Leftover roast would work, I'm sure.)

1 can golden mushroom soup

1 pkg. onion soup mix

Water

Seasonings to taste (I used pepper, Mrs. Dash, and Creole seasoning)

Throw everything in a crock pot and turn on low. Leave and go for a long, long hike. Come home, salivate as you pull into the driveway because you can already smell it, and eat three big bowls.

Ok, so maybe you can enjoy this even if you haven't been hiking all day. But it definitely tastes ten times better if you have.... :)

Lentil Soup

INGREDIENTS:

6 cups chicken stock 2 cups dry lentils 3 tablespoons olive oil 1 tablespoon minced garlic 1 large onion, chopped 2 tsp ground cumin (more or less to taste) Other assorted chopped veggies - carrots, celery, potatoes, yams, etc. 1/2 cup chopped cilantro Lime or lemon juice

DIRECTIONS:

1.	Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
2.	Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
3.	Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes. You can also add other chopped veggies like celery, carrots, potatoes, canned tomatoes.
4.	Stir in cilantro and lime/lemon juice to taste before serving. Lentils are low in fat, high in protein and fiber and CHEAP. This soup is especially yummy if you eat it with cooked rice.

Soupy Turkey Madness

Dump all these ingredients in a pot and simmer.  Everything is to taste (sorry).  2-4 servings.

leftover turkey, cubed/diced, however much you want

1 can cream of chicken soup

milk, 1 cup-ish

frozen peas, lots (yum!)

2 baked/boiled potatoes, peeled and diced

curry, 1-2 tsp (or more?? be generous!  this is what makes it good!)

crushed red pepper, couple shakes

pepper

One starving Lisa + leftover turkey = culinary masterpiece!  I didn't measure anything, so the quantities are...open to interpretation.

Roasted Chicken with Wild Rice Soup

Ingredients

1 box of Uncle Ben's Wild Rice Mix cooked
1 Tbsp of Olive Oil
1 cup of diced red onion
1 cup of chopped celery
1 cup of chopped carrots
2 garlic cloves minced
1/4 cup of flour
1 8 oz package of mushrooms sliced and clean (optional, I did not use them, yuck!)
1/2 tsp. of thyme
1/2 tsp of tarragon
2 cups of water
2 cans of chicken broth (the size that just a bit bigger than a soup can)
12 oz. can of evaporated milk
2 Tbsp of dry sherry (optional, again I did not use this, and it turned out just fine!)
3 cups of shredded chicken ( I buy a pre roasted chicken from Costco)

Steps
1- Prepare rice mix according to box instructions
2- Heat oil in a large pot over medium heat. Add onions, carrots, celery, mushrooms, and garlic. Cook for 8-10 minutes.
3- Stir in flour for 1 minute and and taraggon and thyme
4- Add liquids- chicken broth, water, sherry, and milk.
5- simmer for 20 min.
6- Add shredded chicken and cooked rice and cook for another 10 min. or until ready to serve.

Kathleen’s changes:
I used canola oil instead of olive oil. I got the spices from smart and final. I used a Costco chicken, boiled the bones and skin and used that for the broth. (It might need more salt if you don’t use the canned broth.) I didn’t use the Sherry. I don’t like it with canned milk. It tastes ok without any milk. I think you could add cream or half and half, or milk and it would taste good.

I got this recipe off the Jone's family recipe blog. It is yummy! I'm going to serve it tonight when I feed the missionaries.

Cream of Broccoli Soup

3/4 cup butter
3/4 cup flour
2 cups (1 pt) half and half
2 cups milk
1 1/2 teas. salt
1/2 teas. sugar
1 bunch broccoli
2 chicken bullion cubes.

Chop broccoli up into bite size chunks. place in pan and fill with enough water to cover broccoli. Cook covered until tender.

In meantime, melt butter, add flour, blend and cook for one minute on low to medium heat, stirring constantly. (Don't let butter brown.)

Add half and half and milk and stir with a wire wish until smooth and thick.

Add half of broccoli chunks to cream sauce. Ostracize the other half with a little liquid from pan and pour into soup mixture

Add 2 bullion cubes to soup mixture and cook on low heat. Add water from broccoli to soup to make soup desired consistency.

Add salt and pepper to taste.

I got this recipe from my sister-in-law, Christy. It is delicious. I don't like to use the chicken bullion cubes because it has MSG in it. (Sometimes people are allergic to msg) Instead of using the chicken bullion cubes, I'll us Swanson's chicken broth and cook the broccoli in the broth. I'll get the chicken flavor from the Swanson's broth.