White Bean Minestrone
1c white beans
1 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 celery stalks, sliced
2 carrots, sliced
8c. vegetable broth or water
1 large potato, chopped
2c. kale, chopped
½ c. corn
1 can (15 oz.) tomatoes or 2c. chopped
fresh tomatoes
1c green beans cut into ½” pieces
1 tsp. salt
Soak beans for 3 hours or overnight, then drain. In a large pot, sauté onion, garlic, celery
and carrots until tender. Add soaked/drained beans and vegetable broth, bring to a boil,
reduce heat and simmer until beans are tender, about 1 ½ hours. Add potato, kale, corn,
tomatoes, green beans and salt; and simmer another 30 min or until vegetables are done.
Makes 11 cups
Moroccan Vegetable Stew
1 tsp. olive oil
1 onion, diced
2 garlic cloves, minced
1 tsp. curry powder
1 tsp. cumin
1 can (15-19 oz) garbanzo beans,
drained and rinsed
1 14 oz can tomatoes
1 14 oz can vegetable broth (1 ¾ c.)
2 large carrots, sliced diagonally
1 medium zucchini, quartered and cut
into ½ inch pieces
⅓ c. golden raisins
2 Tbs. chopped cilantro
Heat olive oil in a large skillet and cook onion for 5 minutes. Add garlic and spices and
cook another 30 seconds. Add garbanzos, tomatoes, broth and carrots, bring to a boil,
then cover and simmer on medium heat for 5-10 minutes. Add zucchini and raisins and
cook another 5 minutes. Garnish with chopped cilantro.
Makes 4 servings
Vegetable Lentil Soup
1c. lentils
6 c. vegetable broth or water
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
1 potato, diced
2 carrots, sliced
1 green pepper, chopped
1 ½ c. chopped fresh tomatoes (or 1
14oz can)
1 bay leaf
¼ c. fresh parsley, chopped
½ tsp. savory
½ tsp. thyme
½ tsp. oregano
½ tsp. salt
Bring water or broth and lentils to a boil in a large pan. Add remaining ingredients,
return to a boil, reduce heat and simmer covered for about 1 hour or until lentils are soft.
Remove bay leaf and puree half of the soup to thicken if desired.
Makes about 10 cups
Mild Vegetarian Chili
2 onions, chopped
1 large green pepper, chopped
2 cloves garlic, minced
1 tsp olive oil
2 tsp. paprika
1 tsp. ground cumin
½ tsp. summer savory
1 tsp. salt
6 c. cooked beans plus 2 c. cooking
liquid from beans
1 (14 ½ oz) can diced tomatoes
1 (6 oz) can tomato paste
In a large soup pan, heat oil and sauté onion, pepper and garlic until onions are golden
and pepper is soft. Add paprika, cumin, summer savory, and salt; and continue to sauté,
stirring occasionally for another 2-3 minutes. Add beans, cooking liquid, tomatoes, and
tomato paste and bring to a boil, then simmer uncovered for 30 minutes or until chili is
thickened (add additional water if it gets too thick). Stir occasionally to prevent chili
from sticking to pan.
Makes about 10 cups
Note: Any kind of bean can be used in this recipe; I used black, red, and kidney beans. If
using canned beans (about 4 15 oz cans), add 2 c. water instead of the cooking liquid and
taste before adding the salt.
Berry-Peach Crisp
Topping:
¾ c. oatmeal
½ c. whole wheat pastry flour
¼ c. brown sugar
¼ c. chopped pecans
Filling:
4 c. raspberries
2 c. blueberries
2 c. peaches
¼ c. margarine, melted
¼ tsp. ground cinnamon
¼ tsp. ground cardamom
⅛ tsp. salt
2 Tbs. all purpose flour
2 Tbs. sugar
To make topping, combine all dry ingredients and then add the melted margarine, stirring
until well mixed. Can be made ahead and refrigerated up to one day ahead.
To make filling, stir together flour and sugar and then toss over the fruit in a large bowl.
Pour fruit filling into a 9x13″ baking dish and sprinkle topping evenly over the fruit.
Cover loosely with foil and bake at 375° F for about 1 hour (uncover for the last 20
minutes) or until topping is golden and the fruit is bubbling.
Makes about 10 servings
Note: any combination of fruits and berries can be used in this recipe. This is only a
guide for amounts.
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