1 1/2 cups sliced carrots (thickness of a quarter)
1 1/2 cups sliced onions
1 1/2 cups green pepper strips
1 1/2 cups celery, sliced and peeled
2 tablespoons olive oil
15 ounce can stewed tomatoes
15 ounce can tomato puree
6 ounce can tomato paste
1 cup tomato juice
Juice of 1 lemon
2 – 15 ounce cans kidney beans, drained
15 ounce can chick peas (garbanzo beans), drained
2 large or 4 small garlic cloves, minced
2 tablespoons chili powder
1 teaspoon sugar
1 1/2 tablespoons dried basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
Heat oil in large skillet on medium heat and saute chopped vegetables
until just barely tender. Transfer to large pot and add
the rest of the ingredients. Mix well. Simmer for about 20 minutes
or until hot.
Season with more salt and/or chili powder to taste.
Do not overcook or vegetables will be mushy.
Yield: approximately 3 quarts
16 ounce package ground vegan “meat”
1 jar salsa (any brand will work)
15 ounce can kidney beans or pinto beans, drained
1/2 cup chopped green peppers
1/2 cup chopped onions
jalapeno peppers, chopped, if desired.
Mix all of the ingredients together in a pot. Heat until hot.
1 1/4 cup dried kidney beans
1/2 cup dried black beans
1 large onion, chopped
2 – 3 garlic cloves, chopped
1/2 can diced tomatoes (giant sized can, 6 pounds 6 ounces)
1/2 bag frozen corn (12 ounce size)
Salt, pepper, sugar, chili powder, cumin, cayenne pepper to taste
Let beans soak overnight in several inches of water.
Rinse and drain.
Place beans in the crockpot (slow cooker). Cover beans with 1-2 inches of water.
Cook on high for 3-4 hours.
Add onion, garlic, tomatoes, and corn.
Add seasonings to taste.
Cook for 3-4 more hours on high or till beans are soft.
Note: Make another batch with the leftover tomatoes and corn to freeze for
Goes great with cornbread.
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 – 14 1/2 ounce cans vegetable broth
15 ounce can diced tomatoes
15 ounce can cannellini beans, drained
15 ounce can kidney beans, drained
½ cup small pasta
½ pound spinach leaves, coarsely chopped
½ teaspoon salt
Freshly ground black pepper
Pinch of oregano, optional
Heat oil in a large stockpot over medium heat.
Add the onion and garlic. Cook, stirring occasionally for 3-5 minutes.
Add broth, tomatoes, beans and pasta. Cook for 15 minutes. Stirring occasionally.
Add spinach, salt and oregano.
Add more salt and pepper to taste.
4 tablespoons nondairy butter
4 carrots, cut into coins
4 celery stalks, chopped
2 garlic cloves, minced
3/4 cup chopped yellow onions
32 ounce carton vegetable soup stock
1 large potato, peeled and chopped
1/2 sweet potato, peeled and chopped
15 ounce can kidney beans, in liquid
15 ounce can chopped tomatoes, or 2 tablespoons of tomato paste
2 tablespoons fresh basil, chopped
1/2 package of frozen spinach
1/2 cup cooked lentils
dashes of: red pepper flakes, cayenne pepper, ground cumin, curry, salt and pepper
cooked noodles, optional
vegan Parmesan cheese, optional
Melt butter in a large pot. Add vegetables and saute until beginning to soften. Add the rest of the ingredients. Bring to a boil. Lower to simmer.
Cook for 1 hour, or until the potatoes are cooked through, the longer, the better.
Add cooked noodles and vegan Parmesan cheese, if desired.