Comfort food, Soups, Stew

Winter Minestrone

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Ingredients:

Olive oil

1 1/2 cups chopped yellow onions

1 can of peas and carrots

2 cups (1/2-inch) diced celery (3 stalks)

1 acorn squash, roasted, peeled, chopped

1 1/2 tablespoons minced garlic (4 cloves)

2-3 Tbsp thyme, rosemary and sage

2 14.5 oz cans diced tomatoes, with juice

4 cups low sodium, fat free chicken broth

1 bay leaf

Kosher salt

Freshly ground black pepper

2 tsp of red pepper flakes (optional)

1 15 oz can of red kidney beans, drained

1 package of Swiss chard.

 

Directions:

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, peas, celery, garlic, red pepper flakes and herbs and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

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Meanwhile, in an oven preheated to 375F, roast 1 acorn squash

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Add the tomatoes, chicken broth, chicken, the bay leaf, 1 Tbsp salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

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Discard the bay leaf. Add the beans and Swiss chard and roasted, cubed squash. Continue to cook till the chard wilts and soup comes to desired consistency.

Serve hot with crusty, buttery bread !

 

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Comfort food, Stew

Curried Lentil Stew with Chard and Garbanzo Beans

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This stew is A-M-A-Z-I-N-G !!!!! I read the ingredient list and and it sounded  yummy but I had no idea how wonderful the flavor would be.  The original recipe does not include the fennel, sun-dried tomtoes or the veggies.  It just had the beans and the swiss chard.  I had the leftover vegetables, threw them and it was the most hearty vegetarian stew I have ever  made.  PLEASE TRY IT THIS FALL !!!!!!!

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 5 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 3 14-ounce cans vegetable broth
  • 1 large bunch or 2 small      bunches Swiss chard, tough stalks removed, coarsely chopped (about 12      cups)
  • 1 chopped zucchini or summer      squash
  • 1 bulb of fennel sliced
  • 1 pound red lentils (about 2      1/4 cups)
  • 1 15-ounce can garbanzo beans      (chickpeas), drained

Preparation:

Heat oil in heavy large saucepan over medium-high heat.

Add onion and fennel, sauté until golden, about 13 minutes. Mix in curry and cayenne.

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Add vegetables and sun dried tomatoes and sauté for a few more minutes till the vegetables are soft.

Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.

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Cover; simmer until lentils are tender, stirring twice, about 10 minutes.

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