Tag Archives: hearty

Bob’s Red Mill Vegi Soup Mix

Now..

Bob's Red Mill Vegi Soup Mix

Bob's Red Mill Vegi Soup Mix

it’s not that I’m discovering anything new here, but Bob’s Red Mill Vegi Soup Mix is hands down my new fav. It’s all natural, healthy and is chock full of green and yellow split peas, barley, lentils and little bits of pasta. It does take about an hour to cook, but all you have to do is mix with water (also add any spices you may prefer) and voila you’ve got a really hearty meal. For those soup lovers out there, it’s a must try.

Photos: Bob’s Red Mill

-three

Pasta Fagioli

My friend..

Pasta Fagioli

Pasta Fagioli

Carrie stopped by the other night and ended up making us a delicious meal of Pasta Fagioli. It was a nice surprise because I’ve been relying on my easy go to’s a little too much lately, and trying something new seems like a daunting task. Hey, it’s a busy time of the year and it’s hard to get motivated to do anything when its dark by 4:30. Anyway, she makes this recipe from memory (which was originally her mama’s) and it turns out to be a hearty, simple dish that is ready in about 20 minutes.

Ingredients:

4 tablespoons of oil
2 tablespoons of tomato paste
4 cloves of garlic chopped
A handful of parsley chopped
1 stick of butter
1 can of small white beans
1 package of ditalini pasta (small tube pasta)

Instructions:

Heat water and small white beans until boiling. Use enough water to cover beans and leave room to add the pasta. Heat oil and garlic in a frying pan. Add butter, tomato paste and parsley. Heat through until butter is melted. Once water is boiling add pasta and frying pan mixture. Stir constantly but cover when not stiring so pasta can cook and thicken. If mixture is not thickening enough take out some water or add a teaspoon more of tomato paste. Once mixture is thickened and pasta is fully cooked, take off stove and add some parmesan cheese. Enjoy!

Photo: threetwentyeight

-three

Chicken & Smoked Sausage Gumbo

Thirty minutes..

Chicken & Smoked Sausage Gumbo

Chicken & Smoked Sausage Gumbo

of your time, and you’ve got a hearty chicken and smoked-sausage gumbo. My pops sent me this adapted recipe from cooking.com and he told me it was pretty simple. However, he’s quite the cook, so his perspective of easy and my take on it may be two different things. Either way, this Louisiana specialty would make a perfect Sunday dinner. Find the full cooking.com recipe for chicken and smoked-sausage gumbo here and another version from Salad in a Jar here (the delicious looking image above goes with that recipe!).

Photo: Salad in a Jar

-three

Escarole and White Bean Soup

Soup’s On..

Escarole and White Bean Soup

Escarole and White Bean Soup

you’ve heard it here before that I could practically live off of soup. So when this recipe for escarole and white bean soup arrived in my email, (thanks Kait & John) I was so thrilled. Thrilled because 1.) i love soup 2.) my grandmother always used to make me escarole soup as a kid 3.) it would even be hard for ME to mess this one up. This healthy dish would make the tastiest lunch and even better accompanied by some bread. Maybe I’ll try it after our apple picking adventure this weekend! Here’s what you need to get going:

Ingredients

2 tablespoons of olive oil
2 garlic cloves, chopped
2 tablespoons
1 pound of escarole, rinsed and chopped
salt
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) grated parmesan
freshly grounds black pepper

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and cook until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Photo: John Vasquez

-three

Sweet Potato and Black Bean Stew

A healthy twist..

Sweet Potato and Black Bean Stew

Sweet Potato and Black Bean Stew

on a hearty stew.  I’m always looking for easy, healthy, hearty dinners and was thrilled when I came across this recipe for Sweet Potato and Black Bean Stew on Tasty Yummies. It looks delicious and perfect for the cold weather.. not to mention – leftovers!

Ingredients:
2 tablespoons olive oil
3 small-medium organic sweet potatoes, peeled and chopped into 1-inch cubes (you basically want about 1 1/2 pounds of sweet potato)
2 small onions, peeled and roughly diced
2 cloves garlic, minced
1 red bell pepper, seeds removed and chopped into 1/2-inch pieces
1 jalapeño, diced (I left the seeds in, I like spicy, take them out if you don’t)
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1 dried chipotle pepper, roughly chopped, again seeds left in
3 cups organic low sodium vegetable broth
1 – 15 ounce can organic black beans, no salt added, rinsed and drained
1 – 28 ounce can diced organic fire-roasted tomatoes
1 1/2 cups frozen organic sweet corn
1/2 cup fresh cilantro, chopped, plus more for serving
1/4 cup freshly squeezed lime juice, plus more for serving
3 green onions, thinly sliced

Directions:
Heat olive oil in a large stock pot over medium-high heat. Add sweet potatoes, onion, garlic, red pepper and jalapeño, stir well to coat. Sauté until onion and peppers are slightly soft, about 5-7 minutes. Add in the chili powder, cumin, salt, and chopped chipotle pepper, still well to combine. Add in the vegetable broth and diced tomatoes (including all the juice in the can). Bring the stew to a boil, stirring well to combine all the ingredients and remove any stuck bits or spices at the bottom of the pot, reduce the heat to a simmer, add in the frozen corn and allow it to cook 15-20 minutes longer or until the sweet potatoes are fork-tender.

Just before serving add the fresh cilantro and lime juice to the stew, season to taste with salt and pepper. Serve in large soup bowls, top with a bit more fresh cilantro and green onions, you can add an additional squeeze of lime, if desired. Enjoy.

Photo: Tasty Yummies

-twentyeight