Sentences with phrase «add diced vegetables»

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 codiced 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 coDiced 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.