Bean Soup with Swiss Chard

Adapted from The Yellow Table

INGREDIENTS:

• 1 bunch Swiss Chard
• 4-5 cups cooked navy beans
• 1 tablespoon oil
• 1 onion, diced
• 1/2 stalk celery, diced
• 4 carrots, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoon dried rosemary
• 1 1/2 teaspoon dried thyme
• 1/2 teaspoon dried pepper flakes
• 1 bay leaf
• 5 cups water
• 2 vegetable bouillon cubes
• balsamic vinegar
• salt

METHOD:

• Separate stems from Swiss chard leaves and dice, chop leaves separately and set aside
• Heat oil in stock pot, add onion, celery, carrot, Swiss chard stems and garlic and saute until onion is translucent, about 10 minutes
• Stir in rosemary, thyme, pepper flakes and bay leaf and saute 3 more minutes
• Stir in beans, add water and bouillon, bring to a boil
• Simmer for 30 minutes, covered, stirring occasionally
• Stir in Swiss chard leaves and continue cooking about 5 minutes until leaves have wilted
• Add a couple of splashes of balsamic vinegar and season with salt

Ethiopian Cabbage Dish

Adapted from Allrecipes.com

INGREDIENTS:

• 2 - 3 tablespoons oil
• 2 onions, thinly sliced
• 6 carrots, thinly sliced
• 2 teaspoons sea salt
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground pepper
• 1 small head green cabbage, shredded
• 3 large potatoes, unpeeled and cut into 1/2 inch cubes
• DO NOT ADD WATER

METHOD:

• Heat oil in stock pot over medium heat
• Add onion and carrot and cook for about 5 minutes, covered
• Stir in salt, pepper, cumin, turmeric and cabbage and cook 15 minutes, covered
• Add potatoes, reduce heat and cook covered for 20 minutes or until potatoes are tender

Creamy Eggplant and Potato Soup

Adapted from Barbara Mendez Nutrition

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, chopped
• 2 cloves garlic
• 1 1/2 teaspoon curry powder
• 1 1/2 teaspoon ground cumin
• 4 russet potatoes, unpeeled and diced
• 1 large eggplant, peeled and diced
• 4 cups water
• 2 vegetable bouillon cubes
• salt

 METHOD

• Saute onion and garlic in oil until tender
• Stir in curry powder and cumin until combined
• Add potatoes and eggplant and stir for 2 minutes
• Add water and bouillon cubes; bring to a boil
• Simmer for 40 minutes
• Blend with immersion blender
• Salt to taste and add more water if too thick

Spicy Lentils with Sweet Potatoes and Kale

Adapted from Eat, Live, Run

INGREDIENTS:

• 2 teaspoons oil
• 1 large onion, diced small
• 3 carrots, diced small
• 2 small or 1 large sweet potato, diced small
• 2 ribs celery, diced small

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• 1/2 cup water
• 2 teaspoons dried rosemary
• 1/2 teaspoon red chili pepper flakes

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• 5 cups water
• 2 vegetable bouillon cubes
• 1 1/2 cups dried green lentils
• 1 bunch kale, stalks removed and chopped

METHOD:

• Heat oil in stock pot, add onion, carrots, sweet potato and celery and cook for 6 minutes
• Combine 1/2 cup water, rosemary and pepper flakes in blender
• Add blended spices with remaining ingredients; bring to boil
• Reduce heat and simmer 30 minutes or until lentils are tender and have absorbed most of the water
• Season with salt

Tuscan Kale and Celeriac Soup

Adapted from Womenio.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 carrots, diced
• 1 large celeriac, peeled and diced
• 2 russet potatoes, unpeeled and diced
• 2 cups tomatoes, peeled and chopped
• 8 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 bunch kale, ribs removed and chopped
• 3 cups cooked pinto beans

METHOD:

• Saute onions, carrots and celeriac in oil for 5-10 minutes
• Add potatoes, tomatoes, water, bouillon, oregano and basil
• Cover, bring to a boil, lower heat and simmer about 15 minutes until vegetables are almost tender
• Add kale and simmer 5-10 minutes more until kale is tender
• Stir in beans

Turkeyless Roast and Vegetables

INGREDIENTS:

• 1 Trader Joe's Turkey-less Stuffed Roast
• 1 large orange sweet potato
• 4 white sweet potatoes
• 8 large carrots
• 2 medium onions
• 1/2 stalk celery
• 1 container fresh cranberries (7 ounces)
• oil
• salt
• Healthy Seasons Herbal Blend

METHOD:

• Cut all vegetables into about the same size pieces, add cranberries
• Drizzle oil over vegetables, sprinkle salt and herb seasoning and stir to combine
• Place vegetables in casserole dish, remove roast from casing and place on top of vegetables, cover
• Cook for 60-70 minutes at 400 degrees or until vegetables are tender and roast is heated to 165 degrees 
• Slice roast and serve with vegetables and gravy 

Bok Choy Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 cups water
• 3 Not Chicken bouillon cubes
• 1 cup rice
• 4 carrots, sliced
• 1 head bok choy with leaves, chopped
• 2 stalks celery, sliced

 METHOD:

• Heat oil in large stockpot, add onion, cook and stir until softened, about 10 minutes
• Add garlic and cook another minute
• Add water and bouillon and bring to a boil
• Add rice, carrots, celery and bok choy
• Simmer 20 minutes or until rice is cooked and carrots are tender
• Salt to taste 

NOTES:
Bok choy is overcooked.  Try putting in last 10 minutes of cooking time.