Kale and Roasted Vegetable Soup

Roasted Veggie and Kale Soup

It is definitely becoming soup weather here in SF. This is your rainy Sunday afternoon kind of soup as it is a bit time consuming but definitely worth every minute of it!!!

Kale and Roasted Vegetable Soup
 
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Serves: 6
Ingredients
  • 3 medium carrots, peeled and quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges or 4 or 5 slices
  • ½ small butternut squash, peeled, seeded, cut lengthwise into ½ inch thick wedges
  • 6 garlic cloves
  • 1 Tbsp olive oil
  • 6 cups or more of vegetable broth
  • 4 cups of finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 1 15 oz can of Great Northern white beans, drained or homemade beans!
Instructions
  1. Preheat oven to 400°F. Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
  2. Cut squash and carrots into ½ inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour ½ cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5½ cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
  3. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Photo Credit: Simply Recipes

Spooky Bean Dip with Homemade Tortilla Chips

Spooky Bean Dip

In honor of Halloween, here is another recipe this week. You really just cannot go wrong with bean dip. Pair it with some homemade tortillas chips and you have the ultimate crowd pleaser that is oh so easy to make festive.

Spooky Bean Dip with Homemade Tortilla Chips
 
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Serves: 10-12
Ingredients
  • 1 packet of corn tortillas, sliced into quarters or cut into shapes using cookie cutters
  • Olive oil spray
  • Salt to taste
  • 1 can refried black or pinto beans
  • 1 can corn (or 1½ cups cooked fresh or frozen corn)
  • 1 can green chilies
  • ½ cup salsa
  • ½ packet of taco seasoning
  • 2 cups fresh or premade guacamole
  • ¼ cup vegan sour cream or greek yogurt
Instructions
  1. Preheat oven to 350. Spray and salt cut tortillas and arrange evenly on a baking sheet. Bake chips for approximately 10 minutes until they are lightly browned.
  2. Meanwhile, mix refried beans, corn, chilies, salsa and taco seasoning together in a bowl. Spread evenly in serving dish.
  3. Top with guacamole by carefully spreading guacamole on top of the bean mixture.
  4. Fill a pastry bag or a ziplock with a tiny cut in the corner with sour cream or yogurt and make concentric circles.
  5. Starting in the center, using a toothpick or a knife, make lines from the center towards the edges of the dish to create the spider web. Top with decorative spider!

Directions

 

Squash, Chickpea and Kidney Bean Soup

Red Lentil and Squash Soup

It’s getting to be that time of year where nothing is more satisfying than a nice warm bowl of soup. I love this recipe because it is loaded with vegetables but also packed with protein because of the two types of beans. I enjoy this soup with some kale chips on top! Photo and recipe courtesy of Eating Well.

Squash, Chickpea and Kidney Bean Soup
 
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Serves: 8
Ingredients
  • 1 can (15oz) chickpeas, or ¾ cup dried and overnight or quick soaked
  • 2½ lbs butternut squash, cut into 1 in cubes
  • 2 large carrots, peeled and cut into ½-inch pieces
  • 1 large onion, chopped
  • 1 can (15oz) red kidney beans, or ¾ cup dried and overnight or quick soaked
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1½ teaspoons ground cumin
  • 1 tsp salt
  • 1 Tbsp hot paprika
  • ¼ teaspoon freshly ground pepper
  • ¼ cup lime juice
  • ½ cup chopped roasted unsalted peanuts
  • ¼ cup packed fresh cilantro leaves, chopped
Instructions
  1. Combine the chickpeas, squash, carrots, onion, red beans, broth, tomato paste, ginger, cumin, salt, paprika and pepper in a slow cooker.
  2. Put on the lid and cook on low until the chickpeas are tender and the beans have begun to break down, 5 to 6½ hours.
  3. Put about half of the cooked soup into a food processor and pulse until beans are mashed. Add this mixture back into the soup and mix well.
  4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

 

Easy Overnight White Beans

White Beans

So what’s the deal with using dried beans rather than the canned kind? I had asked that question for a long time before actually doing it because I thought it was too time consuming and didn’t really make that much of a difference, boy was I wrong! Here are just a few reasons why dried beans are much better than canned:

1. Price. Buying dried beans in incredibly inexpensive. 1 can beans = Almost 2 cups and costs on average $1.00. 1lb dried beans = Almost 8 cups and costs on average $1.00. You do the math.

2. Sodium. Canned food is loaded with sodium where as you can determine how much salt you use when making your own.

3. Taste. I eat a lot of beans and there is no doubt that dried beans taste far better and more fresh than the canned variety.

4. Environment. Using dried beans is much better for Mother Earth than the processing it takes to can, ship, distribute, etc. canned beans.

5. Ease. Most people think it is so much easier to just buy canned beans, well sorry guys but with this recipe you can no longer use that excuse. Two steps, go to sleep and you wake up with delicious meal!

Easy Overnight White Beans
 
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Serves: 6-8 cups
Ingredients
  • 1lb bag of any kind of bean (for this recipe I prefer white beans i.e. cannelini, great northerns, etc. I use a slightly different recipe for pinto, black, etc.)
  • 6-8 cups of water
  • ½ cup white onion, diced
  • ½ cup celery, diced
  • ½ cup carrot, diced *Note: Trader Joes has a soup starter that has these three ingredients already diced for you for an even easier option.
  • 1 head of garlic, peeled and cloves kept whole
  • 32oz vegetable broth + more water if needed
  • Salt and pepper to taste
Instructions
  1. Soak 1lb dried beans in 6-8 cups of water for about 8 hours. Helpful hint: Place beans in a bowl of water right before you are about to leave for work or if you are doing the quick soak method do this about an 1.5 hours before going to bed.
  2. Remove and beans or shells that float to the top. Drain and rinse soaked beans.
  3. Combine vegetables, vegetable broth (and extra water if needed), garlic and rinsed beans in a crock pot and cook on low for 8-10 hours. Helpful hint: Just turn it on right before you head off to bed.
  4. After about 8 hours, check beans and season with salt pepper and any other spice of choice. I like to add some hot paprika to mine! Cook until beans are the texture you want them.

Serving suggestion: Serve as a soup or drain and use on top of salads, as a side dish or in other recipes.

Black Bean, Chile and Quinoa Veggie Burger

Veggie Burger

I had made an attempt at veggie burgers in the past and ended up with a crumbly mess. These ones turned out quite different. They were a hit among both vegetarians and non vegetarians. The chilies give it some good flavor while the beans and quinoa make it nice and hearty.

Black Bean, Chile and Quinoa Veggie Burger
 
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Serves: 8
Ingredients
  • ¼ cup quinoa
  • ½ cup vegetable broth
  • 2 cans (14 oz) black beans, rinsed and drained
  • ½ onion, diced
  • ½ cup roasted red peppers
  • 1 can (7 oz) diced green chilies
  • ⅓ cup cooked corn
  • ¼ cup cilantro
  • 1 tsp salt
  • ½ cup panko breadcrumbs, plus extra
  • 2 eggs/egg whites (only needed if burgers do not seem to be staying together)
Instructions
  1. Combine the quinoa and broth in a saucepan, bring to a boil, then reduce heat and simmer covered until the quinoa is tender.
  2. In a bowl, slightly mash the black beans. Mix with remaining ingredients except eggs. Chill the mixture. I chilled for about 5 hours to let the flavors absorb.
  3. Just before cooking, mix the eggs into the mixture and stir evenly. Shape mixture into patties and brown and heat in a frying pan with a little oil.
  4. Serve on a bun with your favorite toppings.

 

Crock Pot Jambalaya

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This is one of my favorite crock pot dishes. Very little prep time and you come home to an absolutely delicious meal!

For updated recipes and photos check out The Simple Kitchen!

Average Time: 10 minutes prep, 4-8 hours cook time

Serves: 6

Ingredients

1 onion, diced

3 cloves garlic, minced

2 stalks celery, diced

2 carrots, diced

2 red bell peppers, chopped

1 can (15 oz) diced tomatoes (I used fire roasted with green chilies)

1 can (15 oz) garbanzo beans, drained

1 cup long grain brown rice

1 Tbsp hot sauce

2 tbsp fresh thyme, minced (or 2 tsp dried)

1 tsp sea salt

1/2 tsp ground black pepper

1 Tbsp spicy paprika

2 C water

3 tbsp fresh parsley, minced

Directions

1. Place onion, garlic, celery, carrots, peppers, tomatoes, rice, and beans in the crockpot in that order.

2. Add hot sauce, thyme, salt, pepper, paprika and water.

3. Cover and cook on low for 8 to 9 hours or on high for 4-6 hours.

4. Once it’s finished cooking, toss in parsley and stir until well combined.

Serving suggestion: Serve with brussel sprouts or vegetable of choice. To make a non veggie version of this, add in sausage during step one and/or throw in shrimp and hour before it is done cooking.

Photo Credit: Aine Carlin

Vegetable and White Bean Stew

Vegetable and White Bean Stew

I will always give credit where credit it due. I work until 8 on Mondays, so that is my husband’s night to cook. He whipped this one up and it was awesome. However, the real credit goes to Jules of Stone Soup. Thanks Jules!

Average Time: 15 minutes

Serves: 3-4

Ingredients

2 cans (14oz) white kidney beans

2 cans diced tomatoes

4 medium zucchini, sliced

2 Tbsp smoked paprika

1 bag washed baby spinach

Directions

1. Place beans and their canning liquid, tomatoes and their juices, zucchini and paprika in a large saucepan.

2. Bring to a simmer and cook uncovered for about 10 minutes or until the zucchini is soft.

3. Add spinach and continue to cook, stirring until the spinach is just wilted. About 1 minute.

4. Taste and season with salt and pepper as needed.

5. Sever drizzled with peppery olive oil.

Serving Suggestion: Serve over quinoa, rice, cous cous or with your favorite bread or pita.

Butternut Squash, White Bean and Spinach with Pesto

Who doesn’t love a good pesto? And why not load it up with some great veggies instead of pasta all the time? I invented this one myself and it turned out quite yummy!

Average Time: 20 minutes – 1 hour depending on prep work

Serves: 2-3

Ingredients

2 lbs of butternut squash, cut into cubes

1 can (15 oz) of white kidney beans, drained

1 bag of baby spinach

2 cups of cherry tomatoes, halved

3/4 cups of homemade pesto, or premade pesto. Homemade pesto can be done ahead of time.

1/2 cup of quinoa, made according to package directions

Directions

1. Preheat oven to 400 degrees. Roast squash for approximately 40 minutes or until a fork can easily poke through. This can be done ahead of time.

2. Coat a pan with olive oil spray. Saute beans until warm, about 5 minutes.

3. Transfer the squash to a pan sprayed or coated with olive oil. Sautee for approximately 3 minutes and then add spinach. You may want to cover with a lid so that the spinach has a chance to wilt. Sautee until spinach is slightly wilted.

4. Add the tomatoes and pesto. Stir until well combined, approximately 5 minutes.

5. Dish quinoa in a bowl and transfer vegetable mixture to serve over pesto.

Serving suggestion: Can also be served over pasta or any grain of choice.

Warm Garbanzo and Quinoa Salad

This is great for a side or can even be a dish all on its own. Between the spinach, quinoa, and garbanzos this is a powerhouse of fiber and nutrients. Easy enough to make of course. This recipe and image are courtesy of Women’s Health.

Average time: 25 minutes

Serves: 4 as a side, 2-3 as a main course

Ingredients

1 cup of quinoa (can use whole-wheat couscous as well)

2 cups of vegetable broth (optional)

1 1/2tsp chopped garlic

2-3 medium zucchini, quartered and sliced

2 carrots, grated

1 red bell pepper, chopped

1 (140z) canned garbanzo beans, rinsed and drained

1 bunch scallions, chopped

2 Tbsp olive oil

3 Tbsp white-wine vinegar

1/4 tsp salt

6 c fresh spinach leaves, cleaned and dried

3 0z feta crumbled feta (optional)

Directions

1. Cook quinoa according to package directions. Suggest using vegetable broth but may use water as well.

2. In a food processor, purée scallions, gradually adding oil, vinegar, salt, and black pepper to taste. Process to a thick consistency.

3.  Coat a sauté pan with cooking spray and heat to medium-high. Add garlic, zucchini, carrots, and pepper. Sauté until softened, about 5 minutes, stirring frequently. Add beans and sauté until heated through.

4. Add scallion mixture and quinoa to sauté pan; heat through. Let cool slightly.

5. Mix spinach, garbanzo bean mixture and feta (if using) in a bowl using tongs or salad spoons to toss.

Vegetarian Chili

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There is that time of year each fall where chili seems a distant memory and I get so excited about making it! And I love a good slow cooker recipe. I have tried several chili’s and this one has always been a tried and true good choice.

Ingredients

1 large onion, peeled and diced

1 can (15 oz) kidney beans, drained

1 can (15 oz) pinto beans, drained

3 bell peppers, seeded and diced (I prefer yellow, red and orange over green but any will do)

1 jalapeno pepper, seeded and diced

4 stalks celery, diced

1 can (15 oz) diced tomatoes

2 carrots, diced

1 1/2 Tbsp chili powder

2 tsp ground cumin

1 1/2 tsp sea salt

1 tsp dried oregano

Cheddar Cheese, chives, avocado (optional)

Directions

1. Combine all ingredients in a crockpot.

2. Cook on high for 4-6 hours or low for 8-10 hours.

3. Serve in individual bowls, topping with cheese, chives or avocado.

Serving Suggestion: Serve over sweet potatoes or with corn bread.

Photo Credit: Cooking Light