Candace-Black Bean Lentil Chili

Black Bean and Lentil Chili

3 T. olive oil
1 large sweet onion, diced
2 stalks celery, diced
4 large carrots, diced
4 cloves garlic, minced
4 T. chili powder
1 T. paprika
1 t. chipotle chili powder
1 t. allspice
1/2 t. cumin
1 bay leaf
5 – 6 C. vegetable or chicken broth
2 C. lentils, sorted and rinsed
1 29 oz. can tomato sauce
1 29 oz. can black beans, drained and rinsed
1 C. frozen sweet corn kernels
12 oz. jar roasted red peppers, diced
1 – 2 t. Tabasco sauce
1 T. honey
salt and pepper to taste

Toppings
Tabasco Sauce
sour cream
avocado, cubed
shredded cheddar cheese
a squeeze of lime
cilantro leaves

In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute. Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.

Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.

Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.

Serve in bowls with the toppings of your choice.



Notes:

I use the jarred roasted red peppers for a few reasons. The roasted pepper adds a nice sweet and smokey flavor that you don’t get from a fresh pepper and it’s so much easier to use the jarred instead of making it yourself. If you want to roast your own…that would be delicious. I add the pepper at the end because I think it would become too mushy if it were cooked all the way through.
If you are using canned broth, don’t use salt until the dish is completely done, then give it a taste. Even if using low salt broth, you may not even need any additional.
This makes enough chili for 8 to 12 servings (depending on your serving size). This is great days later and freezes well too.

Kale, White Bean, Potato Soup-Candace

Yield
Makes 7 cups
Serves 6
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Ingredients
2 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, diced
1 stalk celery, sliced
1 carrot, peeled and diced
8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
Coarse salt and freshly ground pepper
1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
1 (15-ounce) can navy beans, drained and rinsed

Directions
Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.

Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.

Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.

 Drizzle with oil before serving.

Candace's Crockpot Chicken Noodle Soup

Chicken breast, one per person
baby carrots 1/2 cup
celery, diced
onion, chopped
chicken broth3-4 cups
water-2 cups
salt and pepper
1/2 cup cooked peas
no yolk egg noodles-1 bag, cooked

Add all ingrediants except the noodles to the crockpot and cook on 
low for 8-10 hours or high for 6. 
Shred chicken when finished cooking and add back to the soup.
Cook the noodles as directed and add to the soup.
Serve with warm bread or rolls. :)

Crockpot Olive Garden Pasta Soup-Candace

Crock pot Olive Garden pasta soup

Ingredients

1 lb ground turkey
1 onion, chopped
3 carrots, shredded
1 c. celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can white kidney beans, drained
4 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (I didn't use this)
1 (20 oz.) jar Prego traditional spaghetti sauce
8 oz. pasta (I like using ditali pasta)
Instructions

Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
Before serving, cook pasta according to package directions. Drain and add to soup.

Candace-Meatball Soup

1 package frozen meatballs (can make your own meatballs if desired)
baby carrots sliced- about 7-8
handful of fresh spinach 
three celery ribs chopped
8 cups chicken broth

Add all ingredients to stock pot and simmer until veggies are tender
and meatballs are heated through. Enjoy! :)

Candace-Veggie Chili with Pasta

VEGETABLE CHILI WITH PASTA  
1 (15 oz can) chickpeas, rinsed, drained
1 (15 oz can) red kidney beans, rinsed, drained
2 (14-1/2 oz each can) no-salt added diced tomatoes, undrained
1 (8 oz can) tomato sauce
1 cup finely chopped onion
1/2 cup chopped green pepper
3 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
2 minced garlic cloves
1 cup dried wagon wheel macaroni or elbow macaroni
1/2 cup reduced-fat cheddar cheese
In a 3-1/2 to 4-quart slow cooker, combine chickpeas, kidney beans, tomatoes, tomato sauce, onion, green pepper, chili powder, oregano, cayenne pepper, and garlic. Cover, cook on low for 4-5 hours, or on high for 2-21/2 hours.
Meanwhile, cook pasta as directed, drain. Stir pasta into slow cooker. Sprinkle each serving with cheese.

A filling chili, with no meat. The cheese is optional
*Note* We made it without the cheese and it was great. :)

mom's taco soup

1 lb. Ground Turkey
garlic to taste
1 onion carmalized- first
1-2 teaspoons cumin


1 large can chopped tomatoes
2 Cups salsa
1 can kidney beans-rinsed
1/2 bag corn
6oz pasta shells
1 whole carton of swansons beef broth

Carmalize onions. Then add ground turkey garlic and cumin. Cook until meat is cooked all the way.

Then Add all other ingredients. Cook until hot and shells are soft.

Quick Chicken Soup-Candace

Full of down-home flavor, this classic chicken noodle soup can be on your table in 20 minutes or less.

Total: 20 minutes

Yield: 6 servings (serving size: about 1 cup)

Ingredients

2 cups water

1 (32-ounce) carton fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/2 cup prechopped onion

1/2 cup prechopped celery

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium carrot, chopped

6 ounces fusilli pasta

2 1/2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Kitchen Notes

Heat the broth mixture in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with wide egg noodles, rotini, or even orzo. *I used Ramen noodles and the chicken flavor packet that came with it, one half of the packet for each package of ramen noodles that you use.

Nutritional Information

Calories:

237

Fat:

4.8g (sat 1g,mono 2.4g,poly 0.9g)

Protein:

22.9g

Carbohydrate:

23.9g

Fiber:

1.7g

Cholesterol:

50mg

Iron:

1.8mg

Sodium:

589mg

Calcium:

28mg

Bean Soup

1 lb beans, soaked overnight

1 lb ground turkey sausage

1 onion diced

1 green bell pepper diced

1 red bell pepper diced

4 minced garlic cloves

1 12oz can diced tomato

1 6oz can tomato sauce

1/4 teaspoon hot pepper flakes

2 bay leaves

1/4 teaspoon black pepper

2 tablespoons olive oil

8 cups water or chicken stock

-------------------------------------------

in a stock pot saute onion and sausage in olive oil untill browned.

ass garlic, green and red peppers. Saute an additional 2 minutes. add remaining ingrediants, bring to a boil then simmer on low, covered, for 2-3 hours.

Veggie Chili with Pasta

VEGETABLE CHILI WITH PASTA

1 (15 oz can) chickpeas, rinsed, drained

1 (15 oz can) red kidney beans, rinsed, drained

2 (14-1/2 oz each can) no-salt added diced tomatoes, undrained

1 (8 oz can) tomato sauce

1 cup finely chopped onion

1/2 cup chopped green pepper

3 tsp. chili powder

1/2 tsp. dried oregano

1/2 tsp. cayenne pepper

2 minced garlic cloves

1 cup dried wagon wheel macaroni or elbow macaroni

1/2 cup reduced-fat cheddar cheese

In a 3-1/2 to 4-quart slow cooker, combine chickpeas, kidney beans, tomatoes, tomato sauce, onion, green pepper, chili powder, oregano, cayenne pepper, and garlic. Cover, cook on low for 4-5 hours, or on high for 2-21/2 hours.

Meanwhile, cook pasta as directed, drain. Stir pasta into slow cooker. Sprinkle each serving with cheese.

A filling chili, with no meat. The cheese is optional

Chicken-Orzo Soup

Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, heartwarming dinner option.

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

1 (32-ounce) container fat-free, less-sodium chicken broth, divided

1/2 cup uncooked orzo

2 teaspoons olive oil

2/3 cup coarsely chopped carrot

1/2 cup coarsely chopped celery

1/2 cup chopped onion

3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes

1 1/4 cups water

3 fresh parsley sprigs

1 fresh thyme sprig

4 cups fresh baby spinach

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon black pepper

Preparation

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

Nutritional Information

Calories:

224

Fat:

4.7g (sat 0.9g,mono 2.3g,poly 0.7g)

Protein:

22g

Carbohydrate:

22.6g

Fiber:

3g

Cholesterol:

47mg

Iron:

1.5mg

Sodium:

750mg

Calcium:

43mg

Karen Schmid - Zuppa Tuscana Soup

Zuppa Tuscana Soup

Recently a dear friend inspired me with the idea of creating a mock Zuppa Tuscana recipe from the classic soup at Olive Garden. This has definitely been my favorite item on their menu for the occasions when we visited this restaurant. After experimenting with making it at home, and experiencing such wonderful results, I just had to share the recipe with you. I am sure there are many variations on the web, but this was our adaption. It is my favorite soup of all time, and my husband was quite impressed. It is a new regular on the menu now! Even with bacon (which is special occasion item at our house) and sausage, this dish cost less than $1 per serving, making it very frugal. Deliciously creamy, rich, and full of flavor, I am sure every family member will love it! Top with shredded parmesan cheese and you will be in heaven!

1/2 lb bacon (preferably natural, nitrate free)
1/2 lb chicken Italian sausage or bulk sausage of your choice
4-6 potatoes, diced
1 onion, chopped
3-4 garlic cloves, minsed
6 cups chicken stock (you can easily replace some with water as you have available – I used 4 cups stock, 2 cups water)
2 cups whole milk, half & half, or raw cream
1 head of kale (5-6 leaves, as desired), chopped
salt and pepper, to taste
Parmesan cheese

In a small pan, cook the bacon. Save bacon grease, if desired. Cool and finely chop. In a large pot, cook the sausage, onions, and garlic (in bacon grease, if desired) until the sausage has browned. Crumble sausage as you cook it. Add the potatoes and stock and bring to a boil. Once it has reached a boil, turn it down to low and simmer for 20 minutes or so, just until the potatoes are tender. Add the milk, kale, and bacon and allow to cook for 5-10 minutes. Season to taste. Top with parmesan cheese for extra flavor! Enjoy! Makes 6-8 servings. Freezes well.

Karen Schmid Tuscan Style Potato Soup

Tuscan Style Potato Soup

5 medium russet potatoes
4 Tbsp unsalted butter
2 medium leeks (white and green parts), or 1 large onion, sliced and rinsed well
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp white pepper
4 cups homemade or canned chicken broth
1/2 lb sliced bacon, cooked and crumbled (save bacon grease for sauteing, if desired)
1/2 cup milk
1/2 cup sour cream
1 cup grated cheddar cheese
4-5 kale leaves, chopped, more or less as desired

Directions:

1. Heat the oven to 375 degrees. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until tender, about 1 hours. Let cool completely on a cooling rack.
2. Combine butter or reserved bacon grease, leeks/onion, garlic, salt, and pepper and cook, stirring occasionally, until softened.
3. Add the chicken stock/broth to the leek/onion mixture.
4. Cut the cooled potatoes in small 1/2 inch cubes. Remove peel on one or two of that potatoes. Set aside one cup of diced potatoes. Throw the remaining potatoes into the pot with the leeks/onions.
5. Puree the contents of the pot in batches in a blender until very smooth. Return the soup to the pot and reheat over medium low.
6. Whisk together the milk and sour cream and then whisk this into the soup, along with the reserved 1 cup potatoes, and cheese. Add chopped kale and allow to simmer for 10 minutes or so. Season more with salt and pepper as desired.
7. Serve garnished with cheese, bacon bits, or green onions, as desired.

Yield: 6-8 servings