1 large onion, chopped
one 15-ounce can of pumpkin
1 cup water
2 cups apple cider
1/4 cup brown sugar
4 cubes chicken bouillon
1 apple, chopped and unpeeled
dash of liquid smoke (optional)
salt, to taste
2 teaspoons white pepper
Sauté onion in large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, liquid smoke salt and white pepper to the pot. Cover and simmer for 1 hour. Stir frequently.
5 large ripe tomatoes
2-4 cloves garlic
1/2 to 1 tsp. celtic sea salt
bunch of cilantro
bunch of basil
lemon juice to taste
1/4 C olive oil
water if needed
Blend ingredients.
Add any crunchy veggies:
red and green peppers
cucumbers
zucchini...
Mix together and simmer till pasta is soft:
1 tsp vegetable oil
2 potatoes, sliced
2 carrots, sliced
2 cups broth
1 can tomatoes or tomato sauce
2 cups beans (navy, kidney, romano, etc)
1 cup pasta
2 tsp sour cream or yoghurt
salt and pepper to taste
1 medium onion, chopped
4 cloves garlic slices
2 cups mushrooms
1 cup green peas
6 cups water
2 tablespoons soy sauce
1/2 cup sliced water chestnuts
ginger, scallions, sesame oil to taste
Combine onion, garlic, mushrooms, ginger & water. Simmer for 20 minutes. Discard onion & garlic. Add chestnuts, soy sauce, peas. Cook 10 more minutes. Top with minced scallions & a little sesame oil. Add bok choy or any vegetables or tofu.
4 servings.
1 onion, cut into thin strips
2 tablespoons vegetable oil
2 cups potatoes, cubed, skins left on
1 can beans (white, kidney, black, etc)
1 tsp rosemary (optional)
Fill a large saucepan in water and boil potatoes until tender. Drain and set aside. On medium heat, saute onion in oil until tender. Add potatoes and mix, allowing potatoes to brown slightly, 3 - 5 minutes. Add beans and rosemary and stir to combine. Allow to heat up and serve warm.
Optional toppings: salsa, cottage cheese, hot sauce, sour cream
3 potatoes, peeled and diced
½ cup onion, diced
1/2 can of kidney beans
1/2 can of chick peas
1 can of diced tomatoes
3 cups of vegetable or chicken broth
1 can of corn
1 teaspoon rosemary
salt and pepper to taste
Other fresh vegetables (optional)
Put diced and peeled potatoes into boiling water. Cook until just soft. Combine other ingredients in a saucepan and heat through. Add cooked potatoes to the saucepan and cook for 5-10 minutes. Serve with bread or buns.
1 medium onion, finely chopped
3 garlic cloves, crushed
4 carrots, sliced
2 cups white beans
1 cup green beans
3 medium potatoes, cubed
2 bay leaves
1 teaspoon salt, pepper, paprika
chopped parsley
6 - 8 cups water or broth
Saute onions & garlic. Add water, carrots, potatoes & herbs. Simmer until vegetables are tender. Add beans and simmer 5 more minutes.
4 - 6 servings
Mix together into a large pot and simmer till vegetables are soft:
1 tsp vegetable oil
2 potatoes, chopped
1 carrot, chopped
1 tin tomato paste or sauce
1 tin beans (kidney, pinto garbanzo, etc)
1 cup pasta
2 cups broth
salt and pepper to taste
All soups and stews taste even better the next day.
Store leftovers in the ridge and reheat gently for an easy meal
1 cup onion, chopped
1 cup corn
2 cans kidney beans
1/2 cup chopped green peppers
3 cups tomatoes
1 - 2 garlic cloves, minced
2 teaspoons chili powder
salt & pepper to taste
Saute onions, green peppers & garlic. Add tomatoes, corn and seasonings. Simmer for 1/2 hr. Add beans and cook for 5 more minutes.
Variation: add chopped carrots or zucchini
4 - 6 Servings
Mix together and simmer till pasta is soft:
1 tsp vegetable oil
2 cans tomato
1 tsp sugar
1 cup pasta
salt & pepper
All soups and stews taste even better the next day. Store leftovers in the fridge and reheat gently for an easy meal.
Mix together and simmer till pasta is soft:
1 tsp vegetable oil
2 carrots, chopped
2 potatoes, chopped
1 clove garlic, chopped
2 cups broth
1 can tomatoes or tomato sauce
2 cans lentils
2 tsp sour cream or yoghurt
salt & pepper