Cabbage, Potato & Beans Soup

On a mission to continue to use the produce we get from our CSA box this soup was made. You can substitute whatever canned beans you have in your pantry. A can of navy or butter beans would work in place of the cannellini and pintos. If you don't have baby potatoes, cut up russets or golds. I'm sure this is a very forgiving soup. It was delicious! This was ready in about 45 minutes and makes a big ole pot of soup. I'd say 8 servings.

• 1 large sweet onion, diced
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 10 cups water
• 2 tablespoons Better Than Bouillon "Roasted Garlic Base"
• 1 can fire-roasted diced tomatoes, undrained
• 1 cup V-8 (low-sodium)
• 1 small head green cabbage, coarsely chopped
• 3 cloves grated garlic
• 1 tablespoon Hungarian paprika
• 1 tablespoon curry powder
• 1 can cannellini beans, drained and rinsed
• 1 can pinto beans, drained and rinsed.
• 1 1/2 cups baby potatoes, halved
• 1/2 cup fresh parsley chopped for garnish

Saute onions in 1/4 cup water about 5 minutes until they soften.

Add carrots and celery and cook another 5 minutes. Add more water if the pan starts to get dry.

Add the water, bouillon, tomatoes, V-8, cabbage, garlic, potatoes, paprika and curry powder.

Bring to a boil, reduce heat, cover slightly and cook about 25 minutes.

Add beans and heat another 5 minutes or until beans are hot.

Garnish with parsley and a few grinds of black pepper.

Enjoy!

Chili (WFPBNO)

The weather started getting cool this weekend (it's currently COLD) in  my part of Florida. So I made this Whole Food Plant Based No Oil Chili. It was amazing. You definitely need a bowl of this filling and flavorful chili in your hands.

• 1 medium sweet onion, diced
• 1 red bell pepper, diced
• 5-6 cloves garlic, minced
• 1/2 can (6 ounce) no-salt tomato paste
• 1 can (14.5 ounce) fire-roasted diced tomatoes
• 2 cans (8-ounce) no-salt tomato sauce
• 3 cups reduced sodium vegetable broth
• 1/3 cup chili powder
• 2 1/2 tablespoons chili powder
• 1/2 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 4 cans (15 ounce) beans, drained & rinsed (I used 2 black beans, 1 cannellini, 1 navy)
• 1 can (15 ounce) whole kernel corn
• 1/2 cup red lentils, rinsed and drained (but not pre-cooked)
  

Heat a large dutch oven to medium-high and water saute the onions and peppers for about 5 minutes (until they begin to soften). Stirring occasionally and adding more water if needed.

Add garlic and cook for one minute. Add water if needed.

Add the tomato paste, stir well and reduce heat to medium. Add a splash of water if needed.

Add remaining ingredients and stir.

Cover and let simmer, stirring occasionally  Once it's at a simmer, lower heat to medium/low and cook for about 45 minutes. Stirring occasionally.

Serve with cornbread and/or a good splash of hot sauce. Leftovers reheat well.

This makes about 12 cups of chili. It also will freeze well. But we ate all of ours!! Enjoy!<

Mediterranean Barley Salad

I made this based on a recipe in a Forks Over Knives magazine. I didn't have all the same ingredients so this is my version. Jack thinks the barley is kind of bland, so I would suggest cooking it in no-sodium added vegetable broth instead of water. I do like the overall flavors and you could always substitute for things you have at home. This can be served as a main dish salad or as a side dish.

• 1 cup dry barley
• 1 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1 can quartered artichokes, drained
• 1 medium shallot, finely chopped (1/4 cup)
• 1/3 cup Kalamata olives, sliced
• 2 tablespoons fresh oregano
• 2 cups grape tomatoes
• 2 tablespoons red wine vinegar
• 1/4 teaspoon crushed red pepper

Cook the barley according to package directions. When done drain and run cold water over the barley. Let sit to drain well.

While the barley is cooking prepare all of the veggies (through oregano). Put the prepped veggies in a large bowl.

As soon as the barley comes off the heat, add the cherry tomatoes to a nonstick skillet and cook over medium-high heat 7-9 minutes until they're blistered and beginning to pop. Stir occasionally.  Remove from heat and add the vinegar and red pepper.

Toss the barley and tomatoes with the vegetables in your large bowl.

Enjoy!!!!