Vegetable Bean Soup

Here is another wonderful soup. It is loaded with vegetables and lots of flavor. You can decide what kind of beans you want to add to the soup. It is a great way to warm up on these cold days. It is also a wonderful way to enjoy a lot of vegetables.

 Ingredients

3 T olive oil
1 onion chopped up
3 cloves minced garlic
1/4 red chili seeds removed finely chopped *optional
1 boneless skinless chicken breast chopped up * for non- vegan option
4 celery stalks chopped
1 C chopped up carrots
6  C water
1/2 tsp thyme
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1/3 C chia *optional
1 14 Oz can of beans drained and rinsed garbanzo, northern, black etc..
1 14.5 oz whole tomatoes pureed in blender
Serve topped with cilantro, parsley or cheese for non -vegan version
*You can eat with tortillas or tortilla chips.

Directions

1. Put large cooking pot on the stove and turn heat to medium. Pour in the oil and let heat up
2. Add garlic and onions and let them cook until soft and light golden.
3. Add chili if desired and chicken for non-vegan version. Add 1/4 C water and let the chicken cook and turn light golden.
4. Stir in the celery, carrots, water, thyme, salt, pepper, oregano, and chia. Let the mixture come to a boil and then turn down and let simmer for 20 min until vegetables are tender.
5. Then stir in the tomato puree and beans and let simmer for 20 minutes.
6. Take off the heat and serve in soup bowls with desired toppings.
7. Store leftovers in airtight container in fridge or freezer. Enjoy!

White Chicken Chili

This is one of my families favorite dinners. It is a wonderful hearty chili that also has vegetables to add extra nutrition. It cooks up fast and is great for a small group or a big gathering. We really enjoyed it today. I hope you do too.

 Ingredients

3-4 T olive oil
2 C Cooked chopped  chicken (you could also use turkey)
1 C chopped onions
1 whole chopped red pepper seeds removed
3 cloves of garlic minced
1/2 C  chia *optional
4 C water
2 tsp salt
1 tsp cumin
1- 4 oz can of diced green chilies)
1-11oz can white shoe peg corn
juice from 2 limes
2-14 oz drained and rinsed great northern beans
serve with
tortilla chips
grated cheese

Directions

1. In a large pot pour in oil and heat to medium heat. Toss in the chicken and let it start to lightly brown.
2. Then add onions, peppers and garlic, and chia if desired. Continue to let it cook on medium heat. If you need a little more oil then add some. Continue to cook until vegetables are softened and slightly browned. (The browning adds extra flavor)
3. Stir in the water, salt, cumin, chilies, corn and lime juice. Let it come to a boil.
4. Turn down the heat to low and then stir in the beans.
5. Cover and let cook for 30-40 min.
6. Serve in bowls. With chips and cheese if desired.
7. Store leftovers covered in the fridge. Enjoy

Cowboy Caviar with Libby's Vegetable Pouches

 

We were given the opportunity through Recipe Redux to try Libby's new Vegetable Pouches. These little pouches were a great substitute for the normal canned vegetables because you can heat the vegetables right in the package. And who doesn't like to do less dishes? :) And considering I just cut my hand on a traditional can last week, it's nice to have a product that won't hurt my clumsy hands.

This Cowboy Caviar is one of our favorite appetizers. We took it to a party and it was a hit. It is a simple, fresh, and healthy salsa that is great on tortilla chips or any of your other favorite dipping devices. This recipe spotlights Libby's farm fresh sweet corn as the primary ingredient.

Ingredients
1 13 oz pouch of Libby's whole kernel sweet corn
2 avocados chopped up
3-4 Roma tomatoes chopped up
1/4 C chopped up purple onion
1 15 oz can of beans drained and rinsed (white, black, garbanzo, or black eyed peas)
1/4 c chopped up cilantro
1/4 C chia (optional)
1/4 C chopped up cilantro
1/4 tsp chili powder
salt and pepper to taste
juice from 2 limes

Directions
1. Toss together corn, avocados, tomatoes, onion, beans, and cilantro.
2. Then toss in chia, cilantro, chili powder, salt, pepper, and juice.
3. Serve at once or put in air tight container in the fridge.

I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.

An InLinkz Link-up

Healthy Spicy Chicken Dip

I hope you are able to gather your family or a group of friends around you for the weekend.  It is Super Bowl Weekend again. We don't watch the game but we enjoy lots of yummy foods and being together. So whatever way you spend it, I hope it is a great one.

Recently  I heard about someone making a spicy chicken dip. I thought that sounded yummy. So I started experimenting on making a healthy one. My son devoured it last night so, that was a sign to me that I had found a winner. This could be a snack, a lunch, or dinner with a nice green salad.

Ingredients:
1 can of cannelli beans rinsed and drained
2 T olive oil or grapeseed oil
3 T cilantro
3 T purple onion diced in small pieces
1/2 C shredded chicken small pieces
2 T plain yogurt
1 sm can of green chiles
1 1/4 tsp chili powder
1 garlic clove minced
1/2 tsp coriander
1/2 tsp salt
1/2 tsp cumin
1/8 tsp cayenne pepper * optional
1/2 jalapeno diced small pieces *optional
1/2 cup sharp cheddar cheese shredded *optional
garnish with cilantro

Directions:
1. Blend the beans in an electric mixer or food processor (or power blender) until creamy.
2. Pour in the remaining ingredients blend until nice and creamy. 
3. Pour in an oven proof dish and heat in oven at 350 or microwave until warm.
4. Serve hot with chips, fresh tortillas (would make a great filling for burritos) or with fresh vegetables.             

Vegetable Chicken Bean Soup

This is a fun fall soup for this time of year. It would work well for lunch or dinner. The neat thing about making your own soup is you know exactly what's in it, it tastes fresher, and you cut way down on the sodium. Yes! Another bonus with this soup is it's low calorie. =)

6 T Olive oil
2 Onions, chopped finely
2-3 Garlic cloves, crushed
1/2-1 red chili, deseeded and chopped very finely (optional)
2 Skinless, boneless chicken breasts
5 Celery stalks, chopped finely
2 C Carrots, grated coarsely
9 C Chicken stock (or see my * note below)
2 Bay leaves
2 tsp Dried oregano
1/2 tsp ground cinnamon
2 14 0z Cans White Northern Beans
5 Roma tomatoes chopped in small pieces
1 Can Tomato paste
Chopped fresh parsley or cilantro to garnish
Corn or wheat tortillas to serve
Grated cheese (optional)

1. Heat the oil in a large frying pan. Then add onions garlic, and chili cook until just soft.

2.* Instead of using chicken broth, I put 9 cups of water into a pot. Put the uncooked chicken in there to boil for about 15 minutes. Then I added 1 T salt and 1 tsp pepper.

3. Then take chicken out of the water cut up into small pieces. Put the chicken into the frying pan with garlic and onion and chili. Cook the chicken till lightly browned.

4. Add the celery, carrots, Bay leaves, oregano, and cinnamon into pot with broth. Then add chicken, garlic, and onion. Simmer for 15 minutes.

5. Then add beans, tomatoes, and tomato paste. Simmer covered for 15-20 more minutes. Take out the bay leaves. Then taste and add extra seasoning as needed.

5. Serve hot. Sprinkle with cilantro or parsley and grated cheese optional. Serve with warm tortillas or Tortilla Chips . =) Enjoy!

Chicken Bean Soup

This was a yummy soup that my sister in-law Becky told me about. She made me some it was really yummy. She said she divides it up and can eat it fir 4 different meals. Sorry I didn't get a picture from her. It is a really easy soup to throw together fast. :) On those nights when you need a quick meal. It will also make a great lunch. I like those easy meals and Beans are an excellent source of protein. :)Thanks Becky, for sharing!

1 can of black beans Or she has also used kidney beans
1 can of corn
1 14 oz can chicken chunks
1 can of low sodium chicken broth
1 can of ro*tel (a tomato, onion mixture... you can buy it at wal mart i know)

That's it... just dump it all in, let it simmer about 10 minutes... that's it... and it's my new all time favorite. Enjoy! She thinks its only 210 calories per serving that makes it even better. :)