This Quick White Bean Soup recipe is super healthy for you and it will fill you up!  The combination of flavors, white beans, spinach, green onions, tomatoes, and pepperoncini peppers floating in a bowl of vegetable broth, is outstanding.  OH! And it freezes well, too.

HERE'S ALL IT TAKES

makes enough to feed 6 with a little leftover

• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon parsley
• 1 teaspoon marjoram
• 1 teaspoon thyme

• 7 cups vegetable broth
• 2 cups frozen spinach or blanched fresh, chopped
• 4 cups cooked white beans (Great Northern, white kidney, Navy)
• 1 can diced tomatoes (use plain or spiced)
• 2 green onions, chopped
• 2 to 4 pepperoncini peppers, sliced

In a large soup pot, cover the bottom of the pan with a thin layer of water.  Add the onion, garlic, parsley, marjoram, and thyme.  Cook on med-high heat until the onion is translucent, about 8 minutes. The water will have mostly evaporated.

Add the vegetable broth, chopped spinach, beans, and tomatoes.  Bring broth to a boil, then reduce heat and simmer for 5 to 10 minutes.  Serve soup topped with green onions and pepperoncini slices. OOH!  If you have any on hand, fresh baked whole wheat bread would be AWESOME on the side. ;D

Let me know how this healthy vegetarian soup goes over at your house.

If you like a little kick in your chicken stew recipes, then give this simple slow cooker recipe a try.  I LOVED IT!  Now my kids, on the other hand, couldn't take the heat.  As you might figure, I had plenty of leftovers all to myself.  :D

My Spicy Chicken Stew leftovers went right up into the freezer for later.  "Later" ended up coming much sooner than I had expected.  We've had such a busy schedule since school started back up that I needed quick lunches for me and the hubby during the week.  This stew was a real tummy pleaser.

If you, or someone you love, doesn't care for the spicy stuff.  I'll tell you right now how to fix this recipe.  Just change out the diced tomatoes with chipotle peppers with a can of the diced tomatoes you prefer.  That's all there's to it.  The rest of this recipe calls for all the basics you and I already have in the pantry and spice rack.

HERE'S ALL IT TAKES

To serve 4 hungry folks

• 2 large chicken breasts, skinless, boneless, frozen whole
• 1 pound New Potatoes (red skin), cut into 1/2-inch chunks
• 1 medium yellow onion, roughly chopped
• 4 garlic cloves, sliced
• 1 (14.5-ounce) can diced tomatoes with chipotle peppers, undrained
• 1 cup chicken broth
• 1 medium bell pepper, red or green, you pick - roughly chopped
• 2 cups hot cooked brown rice, or whatever rice you like
• Sour cream for topping

In a 4-quart slow cooker, lay in the frozen whole chicken boobs, then potatoes, onion, garlic, undrained tomatoes and broth.

Cover and cook on the low-heat setting for 7 hours or on high-heat for 3 1/2 hours.  Before serving, carefully remove the whole chicken breasts and cut into bite size chunks.  Return the meat to the crock pot and stir it back into the stew.

Serve with hot cooked brown rice and top with sour cream.

I will admit, OUT LOUD, in front of everybody, that I don't like typical gumbo recipes.  I've eaten only two bowls in my life that weren't drowning in a layer of oil. Thankfully, this delightful red bean gumbo recipe I have before you is nothing like the meaty gumbo versions.  This vegetarian gumbo doesn't need a special occasion either.  It can be made up quickly anytime, anywhere.

Now, don't go freakin' out just because I said this was 'vegetarian'.  I'm not going vegetarian on you.  I love bacon just as much as the next person.  But a few nights a week, it's good to just veg-out.

HERE'S ALL IT TAKES

• 1 tablespoon cooking oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 6 garlic cloves, minced
• 6 cups vegetable broth
• 1 pound (4 cups) okra, sliced
• 1 1/2 cups canned diced tomatoes
• 1/3 cup fresh parsley, chopped
• 2 bay leaves
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1/2 teaspoon ground red pepper

• 1/4 cup canola oil
• 1/4 cup all-purpose flour

• 2 cups cooked red kidney beans (pinto beans work, too)
• 4 cups hot, cooked rice
• Filé powder
• Red pepper hot sauce

In a large pot or dutch oven, heat the oil.  Add the onion, green pepper, celery and garlic. Cook until onion is soft and translucent.  Add the vegetable broth, okra, tomatoes, parsley, bay leaves, thyme, black pepper, red pepper and salt.  Bring to a boil, then reduce heat to a simmer for 30 minutes.  Discard bay leaves.

In the meantime, in a medium sauce pan, mix the 1/4 cup canola oil and 1/4 cup flour until it's smooth.  Cook over medium-low heat, stirring and stirring and more stirring, until the roux is a rich brown.  Not tan.  Rich brown.  This will take about as long as the vegetables simmering in the other pot. And yes, it will smell very oily like a vat of frying oil.  Don't worry.  It will NOT make the gumbo taste oily or appear oily.  I got worried the first time I made roux but after I added it to the gumbo, all turned out beautifully.

Anyhoo.  Grab a tall chair.  Bring your laptop into the kitchen and watch your favorite instant watch on Netflix.  That's how I past the time while stirring. DO NOT LET THE ROUX BURN.  You will have to start over if you burn it.

Carefully, slowly, stir the rich brown roux into the gumbo.  Keep in mind the roux is hot oil and you're pouring it into hot water.  There could be splattering if you pour too fast.  Add the beans.  Simmer for another 15 minutes.  Serve over hot rice and pass the Filé powder and pepper sauce around the table.

Red Bean Gumbo keeps very well in the freezer, too.  I put the leftovers up in single serving containers and enjoyed them on those days I had to keep working through lunch.

Many great dinners have been born from desperate cooks trying to make something out of lone vegetables orphaned in the veggie bin.  And every good cook will tell you that keeping a few cans of tomatoes in the pantry, and homemade chicken stock in the freezer on hand at all times will save your butt on more than one occasion.

What pantry goods do you always keep on hand that have saved you time and time again?

HERE'S ALL IT TAKES

• 2 tablespoons olive oil
• 1 small white onion, chopped
• 1/2 red bell pepper, chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, whole

• 1/2 cup mushrooms, chopped
• 1 large zucchini, cut into 3/4-inch chunks
• 4 oil packed sun-dried tomatoes, chopped

• 1 teaspoon oregano
• 1 (26-ounce) can diced tomatoes
• 2 cups chicken or vegetable broth
• 1 cup water

• 2 cups cooked kidney beans
• 1 cup dried elbow macaroni

• Grated Parmesan
• Cayenne pepper flakes

Heat the oil in a large soup pot or dutch oven over medium heat.  Cook onion, bell pepper, celery and garlic for 5 minutes until onions begin to soften.

Add in mushrooms, zucchini and sun-dried tomatoes.  Cook until zucchini starts to soften, 4 to 5 minutes.

Add oregano, diced tomatoes, broth, and water.  Increase heat to medium-high to bring liquids to a boil.  Stir in kidney beans and elbow macaroni.  Reduce heat to simmer for 15 minutes, stir occasionally.  Remove from heat and let stand to cool a bit.  Liquid in pot thickens as it cools.

Top with grated Parmesan and cayenne pepper flakes.

Sweet Potato and Red Bell Pepper Soup tastes fantastic hot, room temperature, and cold.  This simple soup recipe so easy to bring together.  If you’re using a freshly picked sweet potato that has not had time to cure and sweeten, this soup will have a mild carrot flavor married with the red bell pepper.  The first time I made this soup, I followed the directions almost to the 'T'.  The recipe said to roughly chop the red bell peppers and throw it in the boiling pot.  Next time, I plan to roast the peppers over the grill or in the broiler for a nice smoky accent to the soup.  Go ahead and have some fresh baked bread ready for sopping.

HERE'S ALL IT TAKES

Serves 6

• 2 red bell peppers, seeded and roughly chopped
• 1 1/4 pound sweet potatoes, peeled and cubed
• 1 onion, coarsely chopped
• 2 large garlic cloves, coarsely chopped
• 1/2 cup white wine vinegar
• 5 cups vegetable stock
• 1/2 cup heavy cream
• Cholula sauce, to taste, or your favorite red pepper sauce
• Salt and fresh ground black pepper

Put the red bell peppers, sweet potato, onion, garlic, vinegar, and vegetable stock into a Dutch oven or soup pot.  Bring to a boil, lower the heat and simmer for 30 to 40 minutes, until all the vegetables are very soft.  Leave to cool slightly.

Move the mixture to a blender or food processor and process until smooth.  Return soup to the soup pot, add cream.  Season to taste with red pepper sauce, salt and fresh pepper.  Warm soup back up over medium heat.  Be careful NOT to let it come to a boil.  Serve hot, warm, or at room temperature with fresh baked bread.

With a name like Peasant Soup, this recipe has got to be simple to cook.  Right?  Right!
This chunky, broth soup is light and filling all at the same time.  I've never eaten such a flavorful soup made with so many budget friendly ingredients.  Also, one of the key elements that made the soup so good was using the fresh, homemade chicken stock I had on hand.  It reminded my husband of eating potato soup, but without the heavy cream.  If you enjoy root vegetables and cabbage, you'll really get a kick out of Peasant Soup.  Just take a look at all the common ingredients it calls for and how quick this recipe comes together.  Try it for yourself and see if this easy soup recipe doesn't turn out to be a new favorite for you.

HERE'S ALL IT TAKES

makes about 6 servings

• 4 tablespoons butter
• 2 to 3 small carrots, diced
• 1 small turnip, diced
• 1 small leek, sliced
• 2 small celery stalks, diced
• 1 small onion, sliced
• 1 cup green cabbage, shredded
• 1 1/4 teaspoon course salt
• 1/2 teaspoon fresh ground pepper

• 1 1/2 quarts soup stock (vegetable or chicken broth)
• 1 1/2 cups potatoes, diced

• 1/2 to 3/4 cup sharp cheese, grated

Wash and prep all the vegetables. Be sure to dice and slice the vegetables the same size for even cooking.

Heat butter in a Dutch oven or soup pot, over medium heat.  Add all the vegetables except the potatoes.  Season with salt and pepper.  Simmer for about 5 minutes until they're soft but not browned.

Add soup stock and bring to a boil; add potatoes; boil gently about 20 minutes or until vegetables are tender.

Add grated cheese to individual bowls just before serving.  And be sure to come back and tell me what you thought of this recipe. ;D

I've made a vegetarian version of this recipe a couple of years ago and it turned out very good.  This week, I felt like having a meatier version, something to stick to our ribs for all the hard days of work ahead of us.  This is a mild chili, suitable for folks that are sensitive to hot spices.  For hot chili lovers, toss in your favorite chopped chili pepper.

OH! And another thing, I made a larger serving recipe here, so I could put half in the freezer for a make-ahead-meal.

HERE'S ALL IT TAKES

makes enough to serve 6 to 8 folks

• 2 pound fresh grass fed ground meat
• 1 large green bell pepper, chopped
• 1 large onion, chopped
• 8 garlic cloves, chopped

• 1 (14.5-ounce) can Mexican-style stewed tomatoes, chopped
• 1 (28-ounce) can stewed tomatoes, chopped
• 1 (16-ounce) can black beans, drained
• 1 (16-ounce) can blackeye peas, drained
• 1 small butternut squash, peeled and cubed (about 3 cups)
• 2 cup water
• 3 teaspoons cumin
• 3 teaspoons chili powder
• 1 1/2 teaspoon salt
• 2 cup frozen or fresh corn kernels

• shredded cheddar cheese for topping
• favorite crackers or tortilla chips

Cook beef, bell pepper, onion and garlic in a Dutch oven over medium-heat until meat is no longer pink.

Add in tomatoes, beans, peas, squash, water and spices; bring to a boil.  Cover, reduce heat to medium-low and simmer for 15 minutes.  Stir occasionally.  Stir in corn, and cook UNcovered for another 10 minutes or until squash is tender and chili is thickened.

Serve topped with cheese on top and a side of your favorite crackers or tortilla chips.

Broccoli soup recipes come in so many different variations.  I've yet to meet a broccoli soup recipe I didn't like.

HERE'S ALL IT TAKES

serves 4

• 12 ounces broccoli
• 2 tablespoons butter
• 1 onion, chopped
• 1 leek, white part only, chopped
• 1 small potato, cut into chunks
• 2 1/2 cups hot chicken stock
• 1 1/4 cup milk
• 3 tablespoons heavy cream
• 4 ounces strong flavored cheese, crumbled
• salt and fresh ground pepper to taste

Break the broccoli into florets, discarding any tough stems.

Melt the butter in a large pan cook the onion and leek until soft, but not browned.  Add the broccoli and potato, then our in the stock.  Cover and simmer for 15-20 minutes, until the vegetables are tender.  Remove from heat.

Use a hand blender to process until smooth.  OR, wait until it has slightly cooled then pour into a blender.  Strain the mixture through a sieve back into the rinsed pan.

Add the milk and cream to the pan.  Season to taste with salt and pepper.  Reheat gently.  At the last minute, add the cheese, stirring until it just melts.  Do not let soup come to a boil or it will curdle the cream.

This vegetable stew recipe can easily be made without chicken and not lose any of it's heartiness.  To be quite honest, I let my husband and kids have the big chicken bites, then I fill my bowl with the big chunks of tomato, carrots, corn, and soft onion. Mmm, it's definitely one of my favorite comfort stew recipes.

I've never measured out how many servings we get from this recipe.  However, there's always enough for the four of us for dinner and another meal, plus a little extra, to put up in the freezer for a couple of lunches.

HERE'S ALL IT TAKES

• 3 tablespoon oil, butter or bacon drippings (you pick)

• 1 medium yellow onion, chopped
• 6 small to medium carrots, chopped
• 3 celery stalks, finely chopped
• 4 small to medium russet potatoes, peeled, cut into 3/4-inch chunks

• 1 1/2 teaspoon dried parsley
• 1 1/2 teaspoon dried oregano
• 1 bay leaf

• 1 (26 ounce) can whole tomatoes
• 2 cups frozen yellow corn, thawed
• 1 (32 ounce) container chicken broth
• 1 to 2 cups hot water

• 1 1/2 to 2 cups cooked shredded chicken meat (optional)

Wash and chop all the vegetables.

In a large dutch oven or stew pot over medium heat, heat oil and cook onion, carrots and celery until soften.  Stir in all the dried herbs.  Add in whole tomatoes with their juice and break up the tomatoes into smaller chunks using a wooden spoon or potato masher.

Add in corn, potatoes and chicken broth.  Add enough hot water to cover all the vegetables with 1/2-inch liquid.  Bring to a boil, reduce heat to simmer.  Cover with lid and cook for 30 to 40 minutes, stirring occasionally, until potatoes are fork tender.  15 minutes from the end of the cooking time, remove the bay leaf and stir in the cooked, shredded chicken meat.

Serve with fresh baked bread or crackers.  Freezes well for  make-ahead meals.

HERE'S ALL IT CALL FOR

Serves 4

• 1 tablespoon neutral tasting oil
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 1 (15 ounce) or 2 cups cooked garbanzo beans, drained
• 5 cups chicken broth or vegetable broth
• 2 teaspoons curry powder
• 1 stalk of lemon grass, outer layer removed, and white upper part, finely chopped
• 7 ounces coconut milk
• salt and fresh ground pepper to taste
• parsley or basil for garnish

In a large saucepan or dutch oven, cook onion and celery in oil over medium heat for five minutes.

Add garbanzo beans, stock, and bottom part of lemon grass stalk and simmer for 15 minutes.

In a food processor or with a hand blender, purée soup mixture.  Return to saucepan.

Add curry powder and upper part of the lemon grass and simmer 10 minutes or more.

Add coconut milk and heat.  Do not let it boil.  Garnish with parsley or basil.

For those that like to keep count....
Per Serving:

Protein............... 12 grams
Fat...................... 22 grams
Carbohydrates... 37 grams
Calories.............. 258
Dietary Fiber.......7 grams