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.)

Vegetable Barley or Quinoa Soup

1 green pepper
1 medium onion
2 stalks celery
1/2-1 cup chopped mushrooms
2 medium carrots
2 cups green cabbage
1 small zucchini (opt.)
1 cup chopped green beans (or 1 can green beans)
1 can (abt. 1 1/2 cups) chopped, stewed tomatoes (or 1 quart fresh)
1 tablespoon vegetable oil
4 cups beef broth
1/2 cup either barley or quinoa
1/2-3/4 cup ground beef, browned and drained (opt.)
1 bay leaf
1/4 tsp. thyme
pepper to taste

Chop and saute the vegetables in the following order, stirring occasionally. Add the rest of the ingredients and bring to a boil. Simmer for 30 minutes. Discard the bay leaf.  OR: Saute as directed and put in crockpot with the other ingredients. Needs to reach a near boiling temperature for quinoa or barley to cook properly. Then simmer.

Yummy Easy Southwesty Soup

Yummy Easy Southwesty Soup
Jud had me get this recipe from his friends Mom. We all really like it.

2 13 oz. Cans Chicken Breast (2 cups cooked, cubed)
2 Cans White Northern Beans (or do 1 white, 1 black)
1 scant Cup mild or medium salsa
2 Cans 12 oz. chicken broth
3/4 to 1 Tablespoon cumin

2 cups colby jack cheese (cheddar works great too)

Garnish with crushed tortilla chips

Just drain and rinse the beans, and add everything but the cheese and chips. Warm about 1/2 hour on medium-low heat, simmering and stirring occasionally. Turn it down if it starts boiling. Add the cheese at the last, and stir until it is mixed in well. Or you can sprinkle it on top. Then top with chips. Makes 6 generous servings.

Easy Ministrone Soup

I got this recipe from my Mother-in-law who told me that it was the only soup recipe her boys like when they were young. I took it to a pot-luck today (ok, I made Mark make it because I was busy) and it was a hit! We were the only ones with and empty pot when we left.

1/2 - 1 lb. lean hamburger (I like it a little on the meaty side so I go toward the 1 lb.)
1/2 cup chopped onion
1 cup diced celery
2 Tblspn. brown sugar
3 cans Campbell's Minestrone Soup (condensed)
1- 16oz or more can of porn n beans
1 tblspn. Worcestershire sauce (opt.)
3 soup cans of water

Brown hamburger, onion, and celery. Drain. In a large saucepan, combine all ingredients together and bring to a boil. Reduce heat and simmer 30 minutes. Enjoy!