15 Bean Soup (Vegetarian)

 https://www.budgetbytes.com/vegetarian-15-bean-soup/

This soup doesn't look very appetizing, but it is really good.  I had some cooked potatoes that I put at the bottom of my bowl then put soup on top.  Yum!  You can also add parmesan cheese or sour cream on top before eating. 

1# 15 bean soup mix (I got in the bulk)

2 T coconut oil (I didn't use)

1 yellow onion

2 cloves garlic

4 carrots (added more)

3 celery (added more)

6 cups water (I also added 1 spoonful of vegetable broth concentrate)

1 15 oz can diced tomatoes (did Italian big chunk)

1 tsp cumin

1 tsp oregano (I did 2 drops essential oil)

1/2 T (or more) smoked paprika

1/4 tsp cayenne pepper (didn't add)

fresh pepper

1/4 cup chopped parsley (didn't add)

salt (didn't add any)

2 tsp apple cider vinegar (I forgot to add)

Soak beans overnight and rinse.  Original recipe does on the stovetop.  I did in the instant pot.

With a little bit of water in the bottom on Saute add garlic and onion.  Saute 3-5 minutes.  Add carots, celery and saute 5 more minutes.

Add beans, water, vegetable concentrate do high pressure 14 minutes.  Let is naturally release.

Add diced tomatoes and spices - pressure 1 more minute

Add any salt (after tasting) and apple cider vinegar.

SLOW COOKER/INSTANT POT WHITE BEAN SOUP

SLOW COOKER OR INSTANT POT WHITE BEAN SOUP
https://www.budgetbytes.com/slow-cooker-white-bean-soup/

We really liked this.  We had a 2# bag of navy beans so we doubled.  I like to presoak the beans and then cook for about 2 minutes in instant pot and then rerinse again.  Then make soup as usual. I think this helps with flactuation.  We didn't have quite enough of the carrots and celery so might be enough next time or it could have more. Made Easy Crusty Vegan Bread recipe.  Went really well with it.  Did in instant pot for 25 minutes and added less water because they were presoaked and cooked.  I just put enough until it covered the beans.  Did have some vegetable stock in the fridge so added as much as I had.  Forgot to add salt at the end, so we just put some in each individual serving.

2 Tbsp olive oil - didn’t add
4 cloves garlic - used minced 
1 yellow onion 
4 carrots (about 1/2 lb.) 
4 ribs celery 
1 lb. dry navy beans
1 bay leaf 
1 tsp dried rosemary - 1 drop essential oil
1/2 tsp dried thyme - 1 drop essential oil
1/2 tsp smoked paprika 
Freshly cracked black pepper (15-20 cranks of a pepper mill) 
6 cups water 
2 tsp salt, or to taste 

INSTRUCTIONS
Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.  Serve the soup hot with crackers or crusty bread for dipping.

ALTON BROWN LENTIL SOUP

ALTON BROWN LENTIL SOUP
We all really liked this.  Scott just started eating plant based so I did 1 can (15 oz) chicken broth and the rest vegetable broth that I made myself (frozen vegetable scrapes boiled down and some vegetable concentrate added)

Alton Brown Lentil Soup
https://www.food.com/recipe/alton-browns-lentil-soup-369791?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

2 tablespoons olive oil - didn't add
1 cup onion (chopped finely) - any onion will work
½ cup carrot (chopped finely) - used 1 cup
½ cup celery (chopped finely) - used 1 cup
2 teaspoons kosher salt - did 1 kosher and 1 iodized
1 lb lentils (culled & rinsed)
1 cup tomatoes (peeled & cubed)
1 quart chicken broth
1 quart vegetable broth
½ teaspoon coriander (ground) - at the end used 1 drop fennel and sprinkled in more cumin 
½ teaspoon cumin (ground)
½ teaspoon grains of paradise (ground) - can substitute black pepper/cardamom

with salt, sweat the onion, carrot, and celery in hot olive oil.
add the broth, tomatoes, lentils and seasonings.
bring to a boil.
reduce heat and cover, cooking about 35-45 minutes.
blend if desired (I do not blend).

TOMATO JUICE SOUP

We all really like this soup.  The 2nd time I made it I added 1# cooked italian sausage and used tortellini pasta (with cheese - any kind would be good).  I did a 8 oz package - could have used more, but not necessary.  Next time I think I will add 1 can of green beans at the end.  Could also try chopped spinach.  I made and put in the instant pot before work on crock pot mode then added pasta and did pressure cooker for how ever long it needs to cook pasta (tortellini I did for 6 min - regular pasta I would do 10-11 min)  I also did bay leaves instead of dried basil - liked it better.  Makes lots would be easy to double if needed.   

4 cups tomato juice
4 cups vegetable broth
1 can Italian diced tomatoes (regular works too)
1 cup carrots
1 cup celery
1/2 onion
1 T dried basil or bay leaves
1 # cooked italian sausage, cooked
----
8 oz pasta

Crock pot low 8 hours or instant pot enough time to cook pasta (haven't used instant pot enough to know if vegetables will cook in that little amount of time?)

POTATO SOUP

We loved this soup.  It is so hearty and keeps you full.  Nice on a cold day.  I put it in the instant pot about 1:30 and did crock pot setting.  We ate it about 5:30 pm.  Everything was soft.  We cooked bacon and crumbled in each serving.  Also put in chopped chives.  For the leftovers we haven’t put in bacon.  Good without.

1/4 onion diced
6 potatoes diced small, skins removed, or most of them, yukon gold are softer than others for this, or can use russet (I did some of both)
1 c celery diced
6 c chicken broth more or less depending on how thick you want it
1 tsp salt
1 tsp garlic powder
1 c carrots shredded or finely diced, optional
3 tbsp bacon bits optional
---
1.5 c (I did about 2 cups) cheddar cheese shredded, I like sharp
1 c heavy cream (did add 2 T cornstarch to help it thicken)
1 tbsp chives for garnish
cooked bacon to garnish, optional

Instructions
Add all onion, potatoes, celery, salt, carrot, garlic powder and broth to your pot. (add bacon bits if desired now too) Stir together
Put lid on and close steam valve. Press pressure high for 8 minutes.
When you hear the beep do a quick release.
Carefully remove the lid and stir.
Add 1 1/2 cup of cheese, and heavy cream and stir until cheese has melted. It will thicken more as it sits. (if you want it a bit thicker turn to saute, add 3 tbsp of water / heavy cream whisked together with 1 or 2 tbsp cornstarch, add in, stir, and allow to bubble and thicken)
Serve in a bowl garnished with extra cheese and chives (parsley would be good too).


https://temeculablogs.com/instant-pot-potato-cheese-soup/

BEEF AND TOMATOES

BEEF AND TOMATOES
We all love this!  Can be found in Pima Cookbook pg. 63.  Goes great with rice and pot stickers (love the ones from Cash & Carry (frozen section big bag))  It makes lots!  Would be a great meal to take to someone or if having missionaries over.

If just making for us for dinner I half the recipe.  We all get plenty plus there is about 3 lunches left over.  We also like to have cooked broccoli with it.  What I did was make the beef and tomatoes (big pan with lid) then gravy in the biggest pot I have.  I put the mixture in with the gravy then the tomatoes. Then with that same pan I made the pot stickers.

2# round steak
garlic salt
soy sauce
---
5-6 celery stalks
2 large bell peppers
2 large onions
---
2 pkgs brown gravy mix, prepared

Slice steak in long thin strips.  Cut celery and peppers in slanted pieces.  Brown meat; add garlic salt and soy sauce.  Cook until done.  Add onions, peppers, and celery.  Don't overcook.  Add prepared gravy. Add tomatoes cut in eighths.  Cover and simmer.  Serve over cooked rice.

MINESTRONE SOUP

HEALTHIFIED CHICKEN MINESTRONE SOUP

http://www.eatbetteramerica.com/Recipes/RecipePrint.aspx?id=49284&revs=&text=Smalltext

So good. Jackson loved helping me make it. We had it with grilled cheese sandwiches on homemade wheat bread - yum!

75% less sat fat • 50% less cholesterol than the original recipe—see the comparison. Minestrone, an Italian vegetable soup, is a healthy option for lunch or dinner. Use low-sodium chicken broth and boneless, skinless chicken breast to keep the sodium and calories in check. 

prep time:25 min

start to finish:45 min

makes:8 servings

---

1	tablespoon olive oil
1	cup sliced carrots
1/2	cup chopped celery
1/2	cup chopped onion
5 1/4	cups Progresso® reduced-sodium chicken broth
2	(15 oz) cans Progresso® cannellini beans (white kidney beans), rinsed and drained
8	ounces skinless, boneless chicken breast, cut into bite-size pieces
1	cup fresh green beans cut into 1/2-inch pieces (4 ounces)
1/4	teaspoon black pepper
1	cup dried multigrain bow tie pasta
1	medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1	(14.5 oz) can Muir Glen® diced tomatoes with basil and garlic undrained

---

1.	In a 5- to 6-quart Dutch oven heat oil over medium heat. Add carrots, celery, and onion; cook for 5 minutes, stirring frequently. Add chicken broth, cannellini beans, chicken, green beans, and pepper. Bring to boiling; add uncooked pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
2.	Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through.

---

Nutritional Information

1 1/3 cups: Calories 210 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat0g);Cholesterol 15mg; Sodium 850mg; Total Carbohydrate 33g (Dietary Fiber 7g, Sugars 6g); Protein19g Percent Daily Value*: Vitamin A 60%; Vitamin C 20%; Calcium 8%; Iron 15% Exchanges:2 Starch; 0Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

COWBOY CORN SALAD

COWBOY CORN SALAD
We love this recipe and it is so pretty.  It is found in the Cowboy Cookbook pg 49.  Is super easy to double.

2 16 oz cans whole kernel corn, drained
1 cucumber, peeled and chopped
2 stalks celery, chopped
1/2 -1 onion, diced
1 green bell pepper, diced
1 tomato, diced
1/2 cup Miracle Whip (I have also done mayo and added a little sugar)
garlic to taste
salt to taste

Combine all ingredients. Keep in fridge.  This is not only tasty, but festive looking.  Makes about 6 cups.

CHICKEN NOODLE STEW

CHICKEN NOODLE STEW
Yum!  Yum!  Perfect comfort food.  We put on top of mashed potatoes.  Perfect!  Plan on 1 hour to make.  A great 1 bowl meal.  Would be a good one to take to others (taking in a meal).

http://www.melskitchencafe.com/chicken-noodle-stew/

• 1 tablespoon olive oil
• 1 cup chopped yellow or white onion (about 1 medium onion)
• 1 cup chopped carrots (about 2-3 peeled carrots)
• 1 cup chopped celery (about 2-3 stalks)
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups low-sodium chicken broth
• 16 ounces frozen egg noodles (like Reames brand) - found at WinCo (12 oz bag would be okay)
• 1 1/2 cups milk
• 1/3 cup all-purpose flour
• 1 cup frozen peas
• 3-4 cups cooked, chopped chicken (a rotisserie chicken works great)

1. In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil.
2. Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they’ll cook a few more minutes in the next step).
3. In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!). Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally.
4. Stir in the frozen peas and cooked chicken and heat through. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they’ll definitely thicken up even more in the refrigerator).

LIGHT CHICKEN CORN CHOWDER

http://sallysbakingaddiction.com/2016/11/14/slow-cooker-light-chicken-corn-chowder/

SLOW COOKER LIGHT CHICKEN CORN CHOWDER
I wanted this for after church (11-1) so in the morning I prepared (in big pan) then let it simmer until after church.  Then I added cornstarch & milk.  We liked it.  Makes lots!  Is thick...would be good in a soup bowl.  Tasted like fall.  Next time I might try cooking breast whole and then shredding towards the end.

Ingredients:

• 4 strips bacon
• 2 large carrots, peeled and thinly sliced (a little over 1 cup)
• 2-3 celery stalks, thinly sliced (about 1 cup)
• 1/2 medium yellow onion, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 (14 ounce) can cream-style corn
• 2 (14 ounce) cans corn, drained (or use about 3 cups frozen)
• 2 large sweet potatoes, peeled and cubed (or regular potatoes)
• 3 boneless skinless chicken breasts, cubed
• 5 cups (1200ml) chicken broth (I use reduced sodium)
• 1 Tablespoon fresh thyme
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 and 1/2 cups (360ml) whole milk
• 2 Tablespoons cornstarch
• optional: fresh (or dried) parsley for garnish

Directions:

1. Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon.
2. Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside.
3. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. (Here's one I own and love!) Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours.
4. At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles.
5. Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.

No slow cooker? No problem! Prepare recipe through step 2. Instead of placing ingredients into a slow cooker in step 3, place into a large pot or dutch oven over medium heat. Give it a nice stir, then allow to boil and cook until chicken is no longer pink, about 30 minutes. Turn the heat down to low, stir in the whole milk and cornstarch, and allow to simmer for 10 minutes. Serve.

BROCCOLI CHICKEN BAKE

BROCCOLI CHICKEN BAKE
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2647719

I didn't have crescent rolls so I made 15 minute bread (see below for recipe).  We had gone to Costco so I had some rotisserie meat.  I didn't have bell pepper so I used celery.  Didn't have rosemary so I used Italian seasoning.  My family loved this!  If using bread dough don't put on parchment paper without spraying with Pam first.  Or jut put down a liner.  Could also make individual ones. 

2 cans of crescent rolls 
2 c of chicken chunks, cooked
2 cups of broccoli, steamed, chopped 
1/2 cup light mayonnaise
1/2 c bell pepper chopped
2 c shredded cheddar cheese 
1/2 c diced onion 
1 egg
1 t fresh rosemary

Directions

preheat oven to 375

on parchment paper lined on cookie sheet, spread both crescent roll cans length wise to form a long rectangle.

press the seams together to form single layer

combine chicken, cheese, broccoli, and mayonnaise pepper, onion in large bowl

spread the mixture over center of dough to form a large log.

use sharp knife and cut horizontal strips 1 inch apart down each side of the dough

fold dough strips over the top of the mixture, alternating left and right to create a braid pattern.

mix egg and rosemary together

brush the mixture over top of the braid

bake 28-30 minutes or until golden brown 

ANGEL BRIDGET'S 15 MINUTE BREAD RECIPE

I use this recipe all the time (breadsticks, pizza dough, monkey bread, cinnamon rolls, Naomi's Yummy Sandwich).  Got it at Made From Scratch from Naomi Raven.

Mix together and let sit for 3-5 minutes:

1 1/4 c warm water

1 T yeast

2 T sugar

Add:

1/2 tsp salt

3-4 cups of flour

Note: Put flour in one cup at a time, might not need all four cups.  If using wheat flour, use 1 cup wheat flour for 2 cups white.

Mix about 3 minutes.  Let rise 10 minutes.  Roll dough using plenty of flour.

YUMMY CHRISTMAS DRINK

YUMMY CHRISTMAS DRINK
I had this at a LDS Foundation Christmas party.  I loved it!

2 (46 oz) cans of V8 juice
2 can shrimp (drain and rinse)
1 cup diced celery
1/2 tsp salt
3 T Worchestershire sauce
3 T sugar
1/2 tsp garlic salt
2 T lemon juice or juice of 1 lemon
14 oz ketchup

Mix all together.

CHICKEN IN A POT - CROCKPOT OR OVEN OR INSTANT POT

CHICKEN IN A POT
We loved this recipe!  Used leftovers to make soup.  Found in crock pot cookbook pg. 168.

UPDATE: A co-worker (Cindy Crump) told me how she likes to do this.  I made it and YUM!  I need to make this more.  In roasting pan at 350 put a full size chicken some peeled cut up potatoes and carrots (cut carrots small).  Put oil on bird and top with salt, pepper, Italian seasoning and paparika.  Cook for 2 hours.  It was so tasty the skin on top got crispy and the potatoes on top were roasted. Yum!  We had with blueberry biscuits.

2 carrots, sliced
2 onions, sliced
2 celery ribs, cut in 1" pieces
3 # chicken, whole or cut up
2 tsp salt
1/2 tsp pepper
1 tsp dried basil
1/2 cup water or chicken broth

Place vegetables in bottom of slow cooker.  Place chicken on top of vegetables.  Add seasoning and water. 

Cover.  Cook on Low 8-10 hours or High 3 1/2-5 hours (use 1 cup liquid if cooking on High).

Note: To make this a full meal, add 2 medium-sized potatoes, quartered, to vegetables before cooking. 

ANOTHER RECIPE
Found this on Pinterest
We all really liked it.  Put it in the instant pot frozen. Just rubbed the mixture on it.  I used two drops of thyme essential oil.  Did pressure cooker 11 minutes but could have done 10.  Can save the juice for soup or any recipe that needs a broth.

1/2 tsp each salt, pepper, onion powder, thyme (or essential oil drops), basil, paprika
1 tsp garlic powder
3/4 cup water (or chicken broth) in bottom of instant pot 

STEW

"ABSENT COOK" STEW
We really liked this.  Found in crock pot cookbook pg 28.

2# stewing beef, cubed
2-3 carrots, sliced
1 onion, chopped
3 large potatoes, cubed
3 ribs celery, sliced
1 can tomato soup
1 soup can water
1 tsp salt
dash of pepper
2 T vinegar

Combine all ingredients in slow cooker.  Cover.  Cook on low 10-12 hours.

BEST EVER BEEF STEW
This is really, really good. We had with biscuits.  Can also do in crockpot 8-10 hours on low and put in peas last 45 min.
https://www.thecountrycook.net/best-ever-beef-stew/?pp=1

2 pounds beef stew meat

1/2 cup all purpose flour

1 tablespoon seasoned salt

1/2 teaspoon black pepper

1/4 cup vegetable oil

1 medium yellow onion, diced

2 stalks celery, diced

3 cups water

3 heaping teaspoons Better than Bouillon (concentrated beef stock)

2 tsp. Worcestershire sauce

1 tsp. minced garlic

3 large carrots, peeled and diced

4 russet potatoes, diced into chunks

1 cup frozen peas

1. Cut up stew meat into 1" chunks. In a large Ziploc bag, add flour, seasoned salt and pepper.
2. Seal bag and shake to combine ingredients.
3. Add in stew meat.
4. Shake well to coat with flour.
5. In a large pot, over high heat, pour in vegetable oil.
6. Once the oil is hot, add floured beef chunks (in two batches).
7. Don't shake off too much of the flour when you take them out.
8. The flour will actually help thicken up the stew some.
9. Brown half of the beef chunks then do a second batch until they are all browned.
10. We are not cooking the meat all the way.
11. Just browning it will help give the beef a great color and flavor.
12. Take out the browned beef and set aside.
13. Season with pepper.
14. If necessary add a tad bit more oil to the pot, turn down the heat to medium, then add in diced onion and celery.
15. Cook until translucent (just a few minutes.)
16. Scrape the bottom of the pan and loosen any brown bits (lots of flavor in those!)
17. Add water and concentrated beef stock, Worcestershire sauce and garlic.
18. Stir well.
19. Add meat back to the pot.
20. Then toss in diced carrots and potatoes.
21. Stir to combine.
22. Cover and cook on medium heat for about 10 minutes, then turn down the heat to low and allow to simmer for 35-45 minutes (until potatoes are fork tender.)
23. Give stew a stir every so often while cooking.
24. Ten minutes before you're ready to serve, stir in frozen peas and cover pot.
25. Once peas are tender, you are ready to dig in!