You can prepare soups like lentil, chicken, beef, or bean and
add diced vegetables.
Add the diced vegetables, the spices and the Salsa Verde, simmer for 20 minutes and set to the side to cool.
Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes.
Blend everything in your Magic Bullet, add to a small saucepan and cook,
adding your diced vegetables and meat in shortly after.
Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or
vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (
add more for a thinner soup)
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion,
diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can
Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Diced Tomatoes with Chilis 1 1/2 cups
Vegetable Broth Instructions
Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
When the
vegetables soften,
add in a can of
diced tomatoes and a pinch of salt and cayenne pepper and simmer for 10 minutes.
I
added a can of
diced tomatoes (preferably no - salt
added) and a quart of
vegetable broth.
for the lentils: a few tablespoons of olive oil 2 carrots,
diced 2 celery stalks,
diced 1/2 onion,
diced 2 - 3 cloves of garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade
vegetable broth (optional - you may want to
add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)
Add diced tomatoes and
vegetable broth, stirring until combined.
When hot,
add the mushrooms stems, garlic cloves, onions, parsley,
diced pecans / walnuts and the
vegetable broth.
Next
add the
diced squash and sweet potato to the pot then pour in the
vegetable broth and bring to a boil.
Add the heaped cup of
diced vegetables and continue to simmer the soup until the
added vegetables are slightly softened.
ADD vegetable stock and
diced tomatoes.
If you are looking for a more
vegetable - forward version of pasta bolognese... you can also
add diced zucchini or roasted eggplant while cooking mushrooms.
Add the rest of the
diced vegetables, stirring between additions to keep them from burning or sticking
Add the
vegetable broth and
diced tomatoes.
1 medium onion, finely chopped 1 tablespoons
vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium
vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt
added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
When the
vegetables soften,
add in a can of
diced tomatoes and a pinch of dried basil and cook a couple of minutes more.
Next
add vegetable stock and rice or non-dairy milk and bring up to a boil, reduce heat to medium and
add diced potatoes, roasted corn, worcestershire sauce and Tabasco.
Add diced tomatoes, tomato sauce, and
vegetable broth.
I
added celery and
vegetable broth also, and a 14 oz can of
diced tomatoes.
Cook
diced onion on med - high heat 2 minutes,
add diced red pepper, cook about 1 minute more until
vegetable are soft.
Added peeled,
diced butternut squash (small one), 1 peeled chopped Empire apple, and 2 cans of
vegetable stock.
With the leftover mixture of cabbage and
vegetables, I was also able to make a Lazy Man's Cabbage Roll casserole just by
adding pre-browned beef with
diced white onions OR (in my case) TVP (texturized
vegetable protein) rehydrated with beef bouillion.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons
vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I
added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
You can also
add in any other seasonal
vegetables like spinach or kale,
diced squash or chickpeas.
Variation:
Add vegetables such as a sliced carrot or two, a cup or so of sliced mushrooms, or a stalk or two of
diced celery to the soup — or any combination of these.
Combine all of the
vegetables in a large pot and
add the
diced tomatoes, cooked brown rice, black beans, and
diced green chilies.
Dice all the
vegetables into small cubes,
add them to a bowl along with the quinoa which has cooled for a few minutes.
Dice the onion and red pepper and
add to the
vegetables.
Add 1/4 cup
diced onion and orange bell peppers and cook for an additional 3 - 5 minutes, or until
vegetables are tender.
You can vary this by sautéing onions, mushrooms,
diced red bell peppers or other
vegetables first, then
adding the other ingredients.
Once the level of heat was OK, I
added in some
diced summer squash and shredded green cabbage to give the soup some more
vegetable heft.
Dice the other
vegetables and
add it to the corn.
I
add some
diced, fire - roasted tomatoes, a splash of dry red wine (something decent, that I would also drink), and really good chicken (or
vegetable) stock.
Add the sweet potato
dice and the
vegetable stock.
Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (chicken broth and
diced tomatoes for this soup), simmer, then
add in any
vegetables and extras (such as tortellini) that need a smaller amount of cooking time.
I let most of the broth boil off, but if you want a thicker more liquidy consistency
add another can of organic
diced tomatoes or more
vegetable broth.
1 T. olive oil 2 c. onion, red, chopped (1 onion) 1 c. bell pepper, green,
diced 1 c. bell pepper, red,
diced 3 T. jalapeño, finely chopped (2 jalapeño peppers) 1 whole garlic head, peeled and minced 1/4 c. tomato paste, no - salt -
added 4 c.
vegetable broth, organic, divided 1 tsp.
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l)
vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt
added, drained and rinsed 1 zucchini, trimmed and
diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green bell pepper, chopped3 cloves garlic, minced2 chipotle peppers *, finely chopped1 can (28 ounces) no salt
added fire - roasted
diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium
vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to taste Heat oil in a large Dutch oven over medium - high heat.
You can also fill out this recipe by
adding diced tofu or more
vegetables.
Add both green beans and
diced tomatoes and cook, uncovered, until the liquid from the
vegetables evaporates.
Add diced sweet potatoes and mangos around both tenderloins and pour remaining marinade over
vegetables and pork.
Add the 5 cups of
diced vegetables and the lentils to the pot and stir to coat everything in the oil.
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and
diced 3 large celery stalks,
diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (
add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups
vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
1) Wash &
dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast
diced onions and eggplant for a few minutes, stirring well 7)
Add in green peppers and stir for 2 minutes 8)
Add in red peppers and stir for another 2 -3 minutes (I
added red peppers last so the red color would remain vibrant) 9)
Add salt & pepper to taste 10) Mix cooked quinoa and roasted
vegetables together 11) Serve at room temperature
Simply brown the ground beef, and
add it to the slow cooker with
diced vegetables, frozen corn, and kidney beans.
It's also easy to make substitutions to this
vegetable hash if you want to — just
add some
diced potatoes or parsnips instead of some of the turnips or carrots.