Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

2 cups dried black beans
4 cups water
1 onion, diced
6 cloves garlic, minced
1 sweet potato, diced
2 tsp coriander
1 tsp cumin
1/2 tsp fennel (sub for anise)
3 cups broth
dash of hot sauce
salt and pepper to taste

Cook beans and water in slow cooker for 3 hours.

Pre-heat oven to 425 degrees.

Toss sweet potato in olive oil and roast for 20 minutes.

Saute onion for 10 minutes over medium-low heat.  Add garlic and cook 5 more minutes. 

Combine all the ingredients in slow cooker and cook on low 3-4 hours.

Adapted from this Fine Cooking recipe. 

Pasta e Fagioli Soup

Pasta e Fagioli Soup

2 cup dried white beans
4 cups water
1 lb ground beef
1 onion, diced
3-4 cloves garlic, minced
3 celery stalks, diced
4-5 carrots, diced
28 oz can diced tomatoes
2 cups beef broth
1 can tomato sauce
1 tbsp minced each, fresh rosemary, oregano, thyme, basil
1/4 cup balsamic vinegar
1-2 tsp crushed red pepper flakes
salt and pepper

Put beans and water into slow cooker and cook on high 3 hours.

Brown ground beef with salt, pepper, and fennel.  Add to slow cooker.

Brown onions over med heat.  Add garlic and cook 30 sec.  Add the celery and carrots.  Cook 5 minutes.  Dump veggies into slow cooker.  De-glaze the skillet with broth and pour into slow cooker. 

Add the remaining ingredients to slow cooker and cook on high 3-4 hours.

Serve over cooked pasta.

Based on these two recipes.

Pineapple and Black Bean Chili

Pineapple and Black Bean Chili

1 cup dried pinto beans
1 cup dried black beans
2 cups water
1 tsp kosher salt

28 oz can fire roasted tomatoes
1 cup frozen corn
1 onion, diced
1 zucchini, diced
2-4 cloves garlic
2 tbsp chili powder
2 tsp Mexican oregano
1 can pineapple chunks with liquid
Salt and pepper to taste

Combine beans through salt in slow cooker.  Cook on HIGH 3 hours. 

Add the remaining ingredients and cook on LOW 4-6 hours.

Chicken Lentil Soup with Kale

Chicken Lentil Soup with Kale

1 onion, diced
3-4 carrots, diced
2 celery sticks, finely diced
3-4 garlic cloves, minced
4 cups broth
2 cups water
1 bullion cube
1 cup lentils
1 1/2 lbs chicken breasts
2 bay leaves
1 tsp dried basil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 can diced tomatoes
4 cups chopped kale
salt and pepper

Combine all the ingredients in the slow cooker and cook on low 8-10 hours.  May need more water as lentils absorb liquid. 

Based on recipe from food.com. 

Red Lentil and Barley Soup

Red Lentil and Barley Soup

1 onion finely diced
1 large carrot, diced
3 cloves garlic
1 1/2 tsp smoked paprika
1 tsp dried thyme
1/2 cup red lentils
1/2 cup barley
1 can diced tomatoes
2 tbsp tomato paste
3 cups veggie broth
1/4 cup soy sauce

Combine ingredients in slow cooker and cook on high for 4-6 hours.

Adapted from this recipe.

Southwestern Three-Bean & Barley Soup

Southwestern Three-Bean & Barley Soup

1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
3-4 cloves garlic, minced
4 cups broth
3/4 cup pearl barley
1 can black beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
3 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
2 tbsp soy sauce

Combine ingredients in slow cooker.  Cook on high 4-6 hours.

Based on this recipe from Eating Well.

White Bean and Chicken Soup

White Bean and Chicken Soup

2 cans white beans, drained and rinsed
1 tsp each basil, oregano, parsley, thyme, and rosemary
1 bay leaf
1 small onion, diced
1 large carrot, diced
1 stalk of celery, diced
3-4 cloves garlic, minced
1 can diced tomatoes
1/4 cup white wine vinegar
1/4 cup soy sauce
4 cups broth
1 1/2 lbs chicken breast
3 cups fresh baby spinach

Combine all the ingredients except spinach in a slow cooker.  Cook on low 4 hours.  Add the spinach the last 30 minutes.

Dried Beans:  Soak 1 1/2 cups of dried cannelloni beans in cool water overnight.  Allow at least 5 hours on high for cooking time. 

Lentil Minestrone

2 cups lentils, rinsed
1/2 cup diced celery
1/2 cup diced carrot
1 onion, peeled and diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 tsp each basil, oregano, thyme, rosemary and parsley
2 tsp paprika
1 tsp poultry seasoning
1/2 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp soy sauce
4-5 cups vegetable broth
2 cups baby spinach (at end)

Add all of the ingredients except the spinach to the slow cooker.  Cook on low 8-10 hours.  Add spinach the last 30 minutes. 

Can be served over pasta.

Adapted from this recipe.

Beef, Barley, and Mushroom Stew

Beef, Barley, and Mushroom Stew

2 lbs stew beef
2 cups quartered mushrooms
1 cup barley
6 cloves garlic
2 bay leaves
2 tsp thyme
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 cup red wine
4 cups beef broth

Combine ingredients in crock pot and cook on low 8-10 hours.

French Onion and Beef Stew

French Onion and Beef Stew 

4 tbsp butter
3 med sweet onions; thinly sliced
4 cloves garlic, minced
3 tbsp balsamic Vinegar
2 tbsp Worcestershire
2 tbsp soy sauce
1 cup beer
1 cup beef broth
2 tbsp fresh thyme, chopped
salt and pepper to taste
1-2l lbs beef stew meat
shredded Gruyère (optional)
 
Turn slow cooker onto high.  Place butter in the bottom.  After it heats up add ingredients through soy sauce.  Stir well to coat; cover and cook in high for 1hr. 

Add remaining ingredients and cook on high for 4-6 hours.  Serve topped with cheese and with crusty bread.

Taco Soup

Taco Soup

Ingredients:

1 lb chicken breast
1 12oz bottle or can of beer
2 can diced tomatoes with chilis
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can tomato sauce
4 tbsp taco seasoning
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder

Combine ingredients and cook on high 4-6 hours.  Shred chicken and return to soup.

Based on this recipe from allrecipes.com.

RED Lentil Soup

RED Lentil Soup

Ingredients:

28oz can diced tomatoes
4 cups broth
1 cup red lentils
1 onion, diced
2 sweet potatoes, peeled and cubed
3-4 medium carrots, sliced
3-4 cloves garlic, chopped
4 tbsp soy sauce
3 tbsp white wine vinegar
3 tbsp balsamic vinegar
2 tsp garam masala
2 tsp minced ginger
1/4 tsp cayenne pepper
2 cups spinach (optional as it ruins the RED!)

Combine all the ingredients except the spinach in the slow cooker.  Cook on low 8-10 hours.  Add the spinach for the last 30 minutes. 

African Chicken Peanut Stew Recipe

African Chicken Peanut Stew Recipe

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.

Ingredients

2-3 pounds chicken legs, thighs and/or wings
3 Tbsp vegetable oil
1 large yellow or white onion, sliced
A 3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 pounds sweet potatoes, peeled and cut into chunks
1 15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
1/4 to 1/2 cup of chopped cilantro

 

Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

From here.

Vietnamese Beef Stew

Vietnamese Beef Stew

Ingredients:

1 stalk lemongrass, end trimmed off, dry outer leaves peeled away and the soft inner core minced (Sub 1/4 tsp ginger and 1/4 tsp grated lemon peel)
1-inch piece of ginger, peeled, crushed and finely minced
3 cloves garlic
1 tsp fresh ground black pepper
1/8 tsp cayenne
2 tsp garam masala
1 tsp five-spice powder
1 tsp fennel
3 tablespoons fish sauce
1-1/2 cups low-sodium beef stock (see Kitchen Notes)
1 to 1-1/2 cups water
2 tablespoons soy sauce
2 tablespoons tomato paste
1 whole star anise
1 bay leaf
2 medium onions, peeled and sliced thin (Sub 1 tsp onion powder)
2 pounds beef stew meat
1 pound baby carrots
2 cups snow pea pods

Combine all ingredients but snow pea pods in slow cooker and cook 8 hours on low.  Add snow peas and cook 2 more hours on low.  Serve over bean noodles.

Based on this recipe from the Blue Kitchen.

Roasted Vegetable and Bulgur Stew

Roasted Vegetable and Bulgur Stew

Ingredients:

3 cups carrots, chopped
1 yellow squash, chopped
1 zucchini, chopped
1 onion, sliced
2 tomatoes, chopped
6-8 cloves garlic
2 tablespoons rosemary, minced
olive oil
balsamic vinegar
1 can corn, drained
1 can white beans, drained and rinsed
1 carton no-chicken broth
1 can tomato paste
2 cups water
1/2 cup bulgur

Pre-heat oven to 450 degrees.

Mixed the chopped veggies, garlic, and rosemary in a bowl. Drizzle with olive oil and balsamic vinegar. Spread onto two cookie sheets. Spread corn over veggies. Roast in oven for 30 minutes, stirring halfway through. Mix remaining ingredients in a pot. Add in the roasted veggies and bring to a boil. Boil for 15 minutes.

Kerala Chicken Stew

Kerala Chicken Stew

Ingredients:

2 lbs boneless skinless chicken breasts
2 1/2 cups onions, peeled and minced
2 tablespoons grated ginger
2 tablespoons minced garlic
2 tbsp green chilies, seeded and minced
1/2 tsp mustard seeds
2 bay leaves
6 cardamom pods, cracked open
6 cloves
1/4 tsp cinnamon
1/4 tsp black peppercorns
1 tsp ground fennel seed
1/4 tsp turmeric
1 1/2 tsp salt
1 cup carrot, chopped
12 ounces small potatoes, halved
1 can lite coconut milk
2 sprigs curry leaves, stripped (about 25)
1/2 cup frozen peas

Place the chicken in the slow cooker. Heat oil over medium-high heat. Cook onion until soft; add garlic, ginger, and green chilies; and cook one minute. Clear a spot in middle add the mustard seeds and heat until they crackle. Add bay leaf and heat until it turns khaki. Add remaining spices through salt and cook one minute. Add carrots and potatoes and cook 5-10 minutes or until they begin to soften. Add coconut milk and curry leaves, heat through. Pour contents of skillet over chicken. Add the peas. Cook on low at least 4 hours.

African Chicken Stew

African Chicken Stew

Ingredients:

1 onion, diced
4 carrots, diced
2 cloves garlic
2 tsp cumin
2 tsp coriander
1 tsp black pepper
1 tsp crushed red pepper flakes
1 can diced tomatoes
2/3 cup peanut butter
1 cup chicken broth
1 can chickpeas drained and rinsed
1 lb chicken breasts

Add onion to skillet over medium heat, cook 3 minutes. Add garlic and carrots. Cook 5 to 10 minutes. Add spices and cook 1 minute. Add remaining ingredients except chicken. Place chicken in slow cooker. Pour contents of skillet over chicken. Cook on low for 4 hours.

Based in this recipe.

Roasted Garlic Lentil Soup

Roasted Garlic Lentil Soup

Ingredients:

10 cloves roasted garlic
1 onion, diced
2 stalks celery, diced
2 carrots, diced
pinch of salt
1 tsp coriander
1 tsp cumin
1/2 tsp cayenne
1/2 tsp pepper
32 ounces broth
1veggie bullion cube
1 can diced tomatoes
2 tbsp balsamic vinegar
4 cups water
2 cups lentils


Head oil in pan over medium heat. Add onion, celery, carrots, and salt. Sweat until onions are translucent. Add spices and stir one minute. Add remaining ingredients. Bring to a boil, cover, reduce heat to low, and simmer 40 minutes. Blend with an immersion blender until smooth.

Based on these recipes.

Beef, Beer, and Barley Stew

Beef, Beer, and Barley Stew

Ingredients

1 pound beef stew meat
1 teaspoon salt, divided
1/4 teaspoon black pepper
3 cups coarsely chopped onion
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups (1 1/2-inch-thick) slices carrot
2 cups chopped peeled potatos
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided
2 (8-ounce) packages mushrooms, quartered
3 cups low-salt beef broth
1 (12-ounce) bottle dark beer (such as stout)


Combine all the ingredients in a slow cooker and cook on low for 8-10 hours.

Based on a recipe from Cooking Light.

Beef and Sweet Potato Stew

Beef and Sweet Potato Stew

Ingredients:

1 1/2 pounds of sweet potatoes, peeled and cut into 1 inch cubes
1 lb baby carrots
1 cup good red wine
1 14 ounce jar of diced, no salt added, tomatoes
4 cloves of garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh sage, chopped fine
1 tablespoon fresh thyme, chopped fine
2 lbs beef stew meat

Eight hours before you want to eat, put all of the ingredients into the crock-pot. Give it a stir, put the lid on, and turn it on low.