Yello Split Pea Soup
Ingredients
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15 Bean Soup
Ingredients
• 1-lb bag 15 bean blend • 1 medium onion, minced • 6 cloves garlic, minced • 4-6 carrots, sliced into round (approx. 2 cups) • 2-3 stalks celery, chopped (approx. 1 cup) • 8 oz. ham steak, cut into 1/2" pieces • 1 teaspoon ground black pepper • 1/4 teaspoon crushed red pepper flakes • 1 teaspoon dried thyme (or 1 tablespoon fresh) • 2 bay leaves • 1/4 cup low sodium soy sauce (may reduce to 1/8 cup or omit if lower sodium soup is desired) • 6 cups low sodium chicken broth (use vegetable broth for vegan/vegetarian version) • 2 (14.5 oz) cans no salt diced tomatoes • 4 leaves (7-8 oz) Swiss chard or kale, stems removed, cut in 1/2" wide pieces • salt to taste Directions • Coat inside of slow cooker with cooking spray or olive oil. Add beans, onion, garlic, carrots, celery, ham, black pepper, red pepper flakes, thyme, bay leave, soy sauce, chicken broth, and 1 can diced tomatoes. Cover, and placed filled slow cooker insert in refrigerator overnight (8-12 hours).* Remove from refrigerator, return to slow cooker, and cook on low for 8 hours. Stir in Swiss chard and remaining can of diced tomatoes, cover and cook 20-30 minutes more, until Swiss chard is cooked. Salt to taste, if needed. |
Chili
Ingredients
• 1 pound ground beef • 3/4 cup diced onion • 3/4 cup diced celery • 3/4 cup diced green bell pepper • 2 cloves garlic, minced • 2 (10.75 ounce) cans tomato puree • 1 (15 ounce) can kidney beans with liquid • 1 (15 ounce) can kidney beans, drained • 1 (15 ounce) can cannellini beans with liquid • 1/2 tablespoon chili powder • 1/2 teaspoon dried parsley • 1 teaspoon salt • 3/4 teaspoon dried basil • 3/4 teaspoon dried oregano • 1/4 teaspoon ground black pepper • 1/8 teaspoon hot pepper sauce Directions • Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease. • Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce. • Cover and cook 8 hours on Low. |
Meatballs
Ingredients
• 2 cans whole plum tomatoes (796 mL cans) • 2 tablespoons tomato paste • 3 tablespoons extra virgin olive oil • 2 teaspoons finely chopped garlic, divided, plus one whole clove • ¼ teaspoons crushed red pepper flakes • 1 bay leaf • 1 pound extra lean ground beef • 1 pound ground pork • ¼ cup plus 2 tablespoons freshly grated Pecorino cheese • 1 egg, lightly beaten • 1¼ cups fresh breadcrumbs • 2 tablespoons chopped parsley • 1 tablespoon dried oregano • 2 teaspoons kosher salt, plus more for garlic bread • ¼ teaspoon freshly ground black pepper, plus more for garlic bread • 4 sub buns or ciabatta buns, sliced in half lengthwise Directions • Add tomatoes to slow cooker and crush using hands or the back of a wooden spoon. Add tomato paste, 1 tablespoon olive oil, 1 teaspoon chopped garlic, red pepper flakes and bay leaf. Stir, cover with lid and cook on high until sauce is bubbling and beginning to thicken, about 3 hours. • Meanwhile, in a large bowl, mix ground beef, ground pork, 2 tablespoons Pecorino cheese, egg, parsley, breadcrumbs, 1 teaspoon chopped garlic, oregano, salt and pepper. Gently form mixture into 16 (¼-cup sized) meatballs. Transfer meatballs to a rimmed sheet pan, cover with plastic wrap and refrigerate until needed. • Once sauce has cooked to bubbling, submerge meatballs into tomato sauce, cover with lid and cook until cooked through, about 1½ hours more. Discard bay leaf. • When meatballs are cooked through, heat broiler to high. Arrange sliced buns on a rimmed sheet pan, cut side up and brush with 2 tablespoons olive oil and season with salt and pepper. Broil until crisp and brown on the topside, about 3 to 4 minutes. Cut garlic clove in half and rub cut side of garlic on toasted side of each bun. Divide meatballs with some tomato sauce among four bowls and garnish with remaining ¼-cup Pecorino cheese. Serve garlic bread on the side. Meatballs can also be served on top of garlic toast, sandwich style garnished with Pecorino cheese. |
Beef, Vegetable and Barley Stew
Ingredients
• 1 kg (2 lb) stewing beef • 45 ml (3 tablespoons) olive oil • 180 ml (3/4 cup) pearl barley • 6 large carrots, peeled and cut into 2-cm (3/4-inch) slices • 2 ribs celery, cut into 2-cm (3/4-inch) slices • 227 g (8 oz) white mushrooms, quartered • 1 onion, thinly sliced • 3 cloves garlic, chopped • 30 ml (2 tablespoons) Dijon mustard • 250 ml (1 cup) red wine • 1 litre (4 cups) chicken broth • 60 ml (1/4 cup) flat-leaf parsley, chopped • Salt and pepper Directions • In a large skillet over medium-high heat, brown half the meat at a time in the oil. Season with salt and pepper. Transfer to the slow cooker and sprinkle with the barley. • In the same skillet over high heat, brown the carrots, celery, mushrooms and onion, adding oil as needed. Season with salt and pepper. Add the garlic and mustard and cook for about 2 minutes. Deglaze with the wine and add the broth. Bring to a boil and pour into the slow cooker. Cook until the meat is fork-tender, about 5 hours on the low setting or 3 hours on high. Sprinkle with parsley. Adjust the seasoning. |