Vegetarian White Bean Soup Recipe
2 small zucchini, quartered lengthwise and sliced
MICHELLE'S CROCKPOT SPAGHETTI SAUCE
2 CANS TOMATO PASTE
3 LARGE CANS TOMATO SAUCE
BASIL , OREGANO , CHOPPED BAY LEAVES (SEASON TO YOUR TASTE)
1 BAG BROCCOLI ,CAULIFLOWER , CARROT MIX(FROZEN)
MIX ALL INGREDIENTS EXCEPT FROZEN VEGGIES IN CROCKPOT. SIMMER ON LOW SETTING FOR FOUR HOURS. ADD BAG OF FROZEN VEGGIES AND SIMMER ANOTHER ONE TO TWO HOURS. SERVE OVER WHOLE WHEAT PAST OR LINQUINI.
BLACK BEAN BURGERS
1 C BLACK BEANS DRAINED RINSED & MASHED
1 C COOKED BROWN RICE
1 CLOVE GARLIC
2 TSP CHOPPED ONION OR GREEN ONION
1 TSP CHILLI POWDER
½ TSP DRIED OREGANO
½ TSP DRIED BASIL
¼ TSP GROUND CUMIN
1 TSP SEA SALT
MIX ALL ABOVE INGR. AND SHAPE INTO 4 PATTIES. COOK IN SKILLET IN 1 TSP EXTRA VIRGIN OLIVE OIL. CUT BURGERS IN HALF AND SERVE IN WW TORTILLA OR EAT BY ITSELF!
~ Sharon Clagg
Easy 5 Ingredient Soup
1 can Black Beans-drain & rinse
1 can fat free vegetarian Refried beans
1 can corn
1 can veggie stock
1 can diced tomatoes or Rotel
All cans should be near equal size regardless of what size you use...I also add Cumin for a mexican taste. Also minced garlic is great in it! In a pan, warm refried beans until almost liquid. Add remaining ingredients. Heat for 10 minutes. Enjoy! Very high in protein and fiber, low in calories and very inexpensive! Hope you like it!
~ Sharon Clagg
Cabbage Casserole
Ingredients
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
Guacamole
Ingredients
BALSAMIC VINAGRETTE
Ingredients
Peasant Soup Recipe
Ingredients
Baked Broccoli
Ingredients
3/4 pound broccoli spears
2 tblsp lemon juice
2 tblsp olive oil
1/2 tsp salt
1/8 tsp pepper
Mix all ingredients except broccoli in small bowl. Place broccoli in baking pan that has been greased with a small amount of olive oil. Pour seasonings over broccoli and bake at 425 degrees for ten to fifteen minutes.
2 small zucchini, quartered lengthwise and sliced
- 1 cup each chopped onion, celery and carrot
- 2 tablespoons olive oil
- 3 cans (14-1/2 ounces each) vegetable broth
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) Diced Tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 7 servings
MICHELLE'S CROCKPOT SPAGHETTI SAUCE
2 CANS TOMATO PASTE
3 LARGE CANS TOMATO SAUCE
BASIL , OREGANO , CHOPPED BAY LEAVES (SEASON TO YOUR TASTE)
1 BAG BROCCOLI ,CAULIFLOWER , CARROT MIX(FROZEN)
MIX ALL INGREDIENTS EXCEPT FROZEN VEGGIES IN CROCKPOT. SIMMER ON LOW SETTING FOR FOUR HOURS. ADD BAG OF FROZEN VEGGIES AND SIMMER ANOTHER ONE TO TWO HOURS. SERVE OVER WHOLE WHEAT PAST OR LINQUINI.
BLACK BEAN BURGERS
1 C BLACK BEANS DRAINED RINSED & MASHED
1 C COOKED BROWN RICE
1 CLOVE GARLIC
2 TSP CHOPPED ONION OR GREEN ONION
1 TSP CHILLI POWDER
½ TSP DRIED OREGANO
½ TSP DRIED BASIL
¼ TSP GROUND CUMIN
1 TSP SEA SALT
MIX ALL ABOVE INGR. AND SHAPE INTO 4 PATTIES. COOK IN SKILLET IN 1 TSP EXTRA VIRGIN OLIVE OIL. CUT BURGERS IN HALF AND SERVE IN WW TORTILLA OR EAT BY ITSELF!
~ Sharon Clagg
Easy 5 Ingredient Soup
1 can Black Beans-drain & rinse
1 can fat free vegetarian Refried beans
1 can corn
1 can veggie stock
1 can diced tomatoes or Rotel
All cans should be near equal size regardless of what size you use...I also add Cumin for a mexican taste. Also minced garlic is great in it! In a pan, warm refried beans until almost liquid. Add remaining ingredients. Heat for 10 minutes. Enjoy! Very high in protein and fiber, low in calories and very inexpensive! Hope you like it!
~ Sharon Clagg
Cabbage Casserole
Ingredients
- 1/2 cup olive oil
- 4 carrots, thinly sliced
- 1 onion, thinly sliced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/2 head cabbage, shredded
- 5 potatoes, peeled and cut into 1-inch cubes
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
Guacamole
Ingredients
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
- Mash avocados , add other ingredients
- Spread on a whole wheat tortilla
BALSAMIC VINAGRETTE
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup white balsamic vinegar
- 1 clove crushed garlic
- 1 teaspoon ground mustard
- 1 pinch salt
- ground black pepper to taste
- In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder.
- Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Peasant Soup Recipe
Ingredients
- 1 pound dried great northern beans
- 6 cups water
- 3 carrots, sliced
- 3 celery ribs, sliced
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 can (14-1/2 ounces) Diced Tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
- Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender.
- Discard bay leaves. Add oil and heat through. Yield: 12 servings (3 quarts).
Baked Broccoli
Ingredients
3/4 pound broccoli spears
2 tblsp lemon juice
2 tblsp olive oil
1/2 tsp salt
1/8 tsp pepper
Mix all ingredients except broccoli in small bowl. Place broccoli in baking pan that has been greased with a small amount of olive oil. Pour seasonings over broccoli and bake at 425 degrees for ten to fifteen minutes.