Vegan Potato and Garbanzo Bean (Chickpea) Soup with Crockpot Variation

A yummy plant-based recipe:

2 tablespoons olive oil

1 cup chopped onions

2 cloves garlic (1 ½-2 tsp)

1 cup chopped celery

3 large potatoes, peeled and cut into bite-sized chunks

2-3 cups finely chopped cabbage

32 oz. vegetable broth (low sodium if desired)

1 cup water

15.5 oz. can low sodium (or rinsed) garbanzo beans (chickpea)

1 bay leaf

½ tsp. thyme

1 ½ tsp. summer savory

Pepper to taste

Salt to taste (add by ¼ tsp. and taste after stirring)

In a 4 quart pot, sauté garlic and onions in oil over medium heat until still firm, but just turning transparent.  Add celery and cook about 2 minutes.  Add potatoes, cabbage, vegetable broth, bay leaf, and water.  Bring to boil at medium-high heat, stirring every 2-3 minutes so it doesn’t burn at the bottom of the pot.  Once it’s boiling, turn heat down to medium-low and add the rest of the spices.  Stir every 8-10 minutes or so to avoid scorching.  Boil about 20 minutes, or until potatoes are soft.  Turn heat to low and simmer to blend the flavors.  Add garbanzo beans just before serving.  Soup will be hot enough to heat the garbanzo beans through.  Serves 6large servings

Crockpot Variation: Add all ingredients (less ½ cup water, garbanzo beans) to crock pot.  Cook on Low 8-10 hours, or on High 4-5 hours.  Add the garbanzo beans, remove bay leaf, and add more salt as needed before serving. (Note: you could also use dried chickpeas (abt. ½ cup) that have been soaked overnight and just cook them all day in the pot with the rest of the ingredients.)

Santa Fe Crock Pot Chicken Tacos

Tonight was one of those nights when you flip through all the recipes you have and try and find something that you can make for dinner because you need to go to the store. This one was really good and easy.

Serves: 4

2 boneless, skinless chicken breasts, frozen or thawed
1 can corn, drained (we don't eat caned corn in my house, so I just used frozen)
1 can black beans, drained
1 cup salsa
flour tortillas
Cheese
Lettuce
Ranch dressing

Place chicken in crock pot. Mix corn, beans, and salsa together and pour over chicken. Cover and cook on low for 6-8 hours or on high 3-4 hours. When done shred chicken. Place in tortillas with cheese, lettuce and ranch dressing.

"Cafe Rio Pork"

This recipe was from a ward Relief Society cookbook, which in my opinion are some of the best ones out there, given to me by my sister-in-law Tanya. This is my new favorite recipe, I make it all the time, though I think I like it a lot better than Vaughn does.

1 pork loin roast (about 2.5-3 lbs.)
1 green can El Pato Sauce **
1 yellow can El Pato sauce **
1 small can tomato sauce
1 1-1/2 C. brown sugar - I don't like it too sweet, I use a scant 1 C.

Shredded cheddar cheese
1 can canned green enchilada sauce
1 can black beans
Tortillas - the uncooked ones from costco are the best, you have to fry them yourself, but so worth the extra effort!!

Put pork loin roast in crock pot with 2 c water, cook on high 8-10 hours.
Shred pork and drain any remaining water from crock pot. Place shredded pork back in crock pot with both kinds of El Pato, the tomato sauce, and brown sugar. Cook until heated through.
To serve enchilada style, layer on tortilla, rice Cafe Rio Pork, and black beans, then roll up the tortilla, pour green enchilada sause on top of the burrito, prinkle with shredded cheese and broil for a few min until cheese is melted.

**El Pato can be found in teh Mexican section, it is about the same size can as the tomato sause.
- This recipe was submited to the cook book by Pam Lynn

This is Stephanie, I just wanted to add a note. I had trouble finding the El Pato sauce, but here are the actual names:
The yellow one is called "Salsa de Chile Fresco" and on the other side it says "tomato sauce (mexian hot style)"
The green one is called "salsa de Jalopeno" and on the other side it says "Jalapeno Salsa"
Just thought it would help you find them! Thanks for posting this recipe Amy!