I had never tried making a pot of bean soup before this, and it’s surprisingly simple and turned out great! And, it all goes into one pot to save on dishes.
8oz dried black beans
2 cups vegetable broth
1/2 large onion, diced
1/2 orange bell pepper, diced
2 tomatoes, diced
2-3 cloves garlic, minced
1 carrot, diced
3 celery stalks, diced
1 Serrano pepper, minced
1/3 jalapeño pepper, minced
1/2 tsp ground cumin
1/2 tsp chili powder
salt to taste
1/4 tsp black pepper
~4 cups water
1 Tbs olive oil
fresh cilantro, finely chopped (optional)
1. Rinse and sort beans.
2. Heat olive oil in large pot. Add onions, bell pepper, celery, and carrot. Cook for ~3-4 minutes until vegetables are translucent. Add garlic.
3. Add tomatoes to the pot and cook until the tomatoes begin to release liquid.
4. Add veggie broth, beans, lime juice, and water to the pot. Add spices and peppers. Gently simmer covered with the lid tilted until beans are soft, about 75 to 90 minutes. Stir the soup periodically to prevent sticking.
This dish is naturally gluten free and is entirely plant based.
A great cold weather dish that will leave you feeling satisfied. This homestyle pot pie is packed full of flavor and veggies and is quite healthy.
1 russet potato, half-inch cubes
1 ear of corn, cut off of the cob
1 handful green beans, 1 inch pieces
2 carrots, half-inch dice
1/4 large onion, finely diced
8 ounces baby bella mushrooms, stems removed and halved then thinly sliced
3 cloves garlic, thinly sliced
3 stalks celery, 1 inch pieces
1/3 cup red wine (I used a Chianti)
2 cups vegetable stock
~3 Tbs whole wheat flour
1 Tbs olive oil
1/3 tsp dried rosemary, crushed
1 tsp Herbes de Provence
Refrigerated pie crust
1. Heat oil in a 2-3 quart pot. Add onions, celery, and carrots and cook for ~4 minutes over medium heat.
2. Add potatoes and wine. Let cook for about 2 minutes before adding the vegetable stock.
3. Add 1/2 the mushrooms.
4. Add seasonings and flour. Cover and cook on medium-low for about 15 minutes, stirring occasionally. Preheat oven to 350 degrees.
5. Uncover and add remaining vegetables. Cook for about 7 minutes over medium stirring occasionally.
6. Pour contents of pot into a pie dish and cover with a prepared pie crust.* Cut several slits in the crust to allow for ventilation.
*I chose to only use one crust for this pot pie. If you choose to have a bottom crust, I would recommend cooking it before adding the filling. Cook until top crust is golden brown.