Minestrone Soup

1 onion - diced
3 ribs celery - diced
3 cloves garlic - minced
2 zucchini - diced
1/4 pound green beans, or 1 can no salt added green beans, or frozen
1/2 head green cabbage - shredded
1 bunch kale - stems removed, roughly chopped
1 28oz can crushed tomatoes with basil (I like Muir Glen)
12 cups chicken stock
2 bay leaves
2 tsp dried oregano
1 tsp red pepper flakes
3/4 tsp dried thyme
1 tsp pepper
Parmesan rinds*
1 cup dried pasta

1.  Saute onion, celery, garlic, and zucchini in olive oil until partially cooked, approx. 5 minutes.  Include green beans if raw.
2.  Add green beans, cabbage, and kale and saute until cabbage is wilted, approx. 3 minutes.
3.  Add remaining ingredients except pasta.  Cover and simmer 45 minutes.
4.  Add pasta and cook additional 15 minutes or until pasta is cooked.
5.  Salt to taste.
6.  Serve topped with parmesan cheese.

*You can find these in the cheese section of most grocery stores.  I recently found at Whole Foods.

Slow Cooker Chicken Curry

8-10 chicken thighs
1 14oz can tomato sauce
1 cup chicken broth
1/2 14oz can lite coconut milk
2 medium sweet potatoes - peeled and cubed
1 onion - diced
2 broccoli crowns - cut in florets (or 1 bag pre cut broccoli)
2 cloves garlic - minced
2 T curry powder
1/2 tsp cayenne pepper
1 tsp salt

Brown Rice and greek yogurt

1.  Mix all ingredients in a slow cooker.  Cook on low for 7-8 hours or high for 3-4 hours.
2.  Serve over brown rice and topped with plain greek yogurt (if desired).

The broccoli tends to overcook if it is in the crock pot the entire time.  I try to add the broccoli 1/2 or 2/3 the way through the cooking time.  But... add it at the beginning if you are not able to add later.  Put it in the pot last and leave on the top chicken mixture to steam rather than stew.

Roasted Tomato Soup

12-16 Campari tomatoes - halved and seeded
2 red bell peppers - seeded and quartered
1 yellow onion - peeled and quartered
8 cloves garlic - separated but in paper
2 T Balsamic Vinegar
3 T Olive oil (divided)
6-8 cups stock (chicken or vegetable)
1 6oz can tomato paste
Fresh Thyme (optional, few sprigs)
Fresh Basil (1 whole container or bunch, to taste)
Salt and Pepper

1.  Preheat the oven to 400 degrees.  Toss the tomatoes, peppers, onion, and garlic cloves with 2 T olive oil and 2 T balsamic vinegar.  Sprinkle with salt, pepper, and thyme leaves if using.
2.  Roast vegetables in the oven until charred in spots, 35-45 minutes.
3.  Heat remaining tablespoon of olive oil in a dutch oven over medium heat.  Add the tomato paste and cook a couple minutes to cook out the tin can taste.
4.  Add the roasted veg, stock and basil leaves to the dutch oven.  Bring to a boil, reduce to low, cover and simmer for 20 minutes.
5.  Puree the mixture with an immersion blender.  Continue to cook to desired consistency.
6.  Salt - Taste the soup first then add.  I start with 1 tsp.  Stir it in and let it simmer for a couple minutes.  Taste again.  You might add an additional half tsp or full or none depending on desired amount and whether you used low sodium broth.
7.  Serve with a grilled cheese sandwich or cheese toast, of course.

(garlic missing in this photo)

Beef Chili

2 lb 96/4 Lean Ground Beef (or as lean as you can find)
1 Large Yellow Onion - diced
1 jalapeno - minced, seeds included
1 28 oz can whole tomatoes
3 cloves garlic - minced
4 oz tomato paste
10 oz beer (Pale Ale or Lager)
1.5 Tbsp Chili Powder
1/2 Tbsp Oregano
1/2 Tbsp cumin
1/2 tsp Dry Mustard

1.  Brown your meat in a dutch oven until cooked.  Drain and set aside.
2.  Saute onion until partially done, 5-7 minutes.  Add jalapeno, saute an additional 2-3 minutes.  Add garlic and saute 1-2 minutes.
3.  Add tomato paste to the veggies and cook 1-2 minutes.  I think this cooks out the "tin" flavor of tomato paste.
4.  Add Beer and cook the alcohol out a bit, 1-2 minutes.
5.  Add tomatoes.  Break whole tomatoes up by squishing them with your hand.
6.  Add meat back to pan, add remaining spices and cook, covered, 45 minutes.  Stir occasionally.
7.  Remove cover and cook an additional 15-20 minutes until desired consistency.
8.  Serve with your favorite accompaniments!