Caribbean Sweet Potato and Bean Stew

This "Caribbean Sweet Potato & Bean Stew" is a vitamin packed stew that combines sweet and spicy flavors for an extraordinary taste.  

Ingredients

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
2 cups frozen cut green beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ½ ounces) vegetable broth
1 small onion, sliced
2 teaspoons Caribbean jerk seasoning
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon cinnamon
Sea Salt and pepper to taste
⅓ cup slivered almonds
Hot pepper sauce, optional

Directions

Combine sweet potatoes, green and black beans, broth, onion, jerk seasoning, thyme, salt and cinnamon in slow cooker.

Cover; cook on low for 5 to 6 hours or until vegetables are tender.

Meanwhile, preheat oven to 350°F. 

Spread almonds in single layer on baking sheet. 

Bake 8 to 10 minutes or until golden brown, stirring frequently.

Season to taste with sea salt and pepper. 

Sprinkle with almonds. 

Serve with hot pepper sauce, if desired.

Italian Vegetable Stew

"Italian Vegetable Stew" is an excellent and easy to make. A delicious way to get kids to eat their veggies.

Ingredients

1 cup extra-virgin olive oil, plus extra for serving

2 eggplants, cut into 1-inch chunks

1 (28-oz) can whole tomatoes; drained, chopped, and juice 

2 large onions; minced

1 can of kidney beans; drained and rinsed

1 cup frozen corn

1 cup fresh spinach; chopped

1 red bell pepper, stemmed, seeded, and cut into 1-inch chunks

5 garlic cloves, minced

2 Tablespoon tomato paste

1  teaspoon dried

1 32 oz. Pacific Organic Vegetable Broth 

2 large potatoes; peeled and diced

2 large zucchini; quartered lengthwise and sliced 1 inch thick

1 lb. fresh green beans

1 large carrot; sliced

2 tablespoons chopped fresh basil

Sea salt and black pepper

Directions

Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.

Brown eggplant lightly on all sides, 5 to 7 minutes; transfer to crock pot.

Add 2 tablespoons oil in skillet over medium-high heat until shimmering.

Add vegetables (except corn, zucchini and potatoes) and herbs and cook until they are beginning to brown.

Pour in 1 cup broth and stir; scraping up any browned bits; transfer to slow cooker.

Add the rest of the broth, potatoes and corn into slow cooker.

Cover and cook until vegetables are tender, 4 to 6 hours on low.

Stir in zucchini, cover, and cook on high until tender, 20 to 30 minutes.

Serve with garlic bread.

Creamy Tomato and Garlic Soup

Cold weather always calls for comfort food and there is nothing more comforting than a warm bowl of the best "Creamy Tomato and Garlic Soup". The soup is so creamy and full of body that it is a great option for a meal. 

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 large onion, chopped

6 cloves minced garlic

2 tablespoons flour

3 1/2 lbs. ripe roma tomatoes, chopped

2 cans (8 oz.) tomato sauce

1 teaspoon sugar

3 cups Swanson Vegetable Broth

1/8 teaspoon ground cloves

Sea salt and pepper, to taste

1/2 cup half-and-half

Directions

Melt the butter with the oil over low heat in a pot and add the onion; wilt over low heat for 6 to 10 minutes.

During the last 2 minutes add the garlic while stirring.

Sprinkle with flour and cook 3 minutes longer, stirring.

 In a sauce pan add the tomatoes, onions, garlic, tomato sauce, sugar, and Swanson Vegetable Broth, cloves, sea salt, and pepper and bring to a boil.

Reduce heat and simmer for 30 minutes.

Turn off and puree the soup in a food processor or blender.

Then pour through a strainer into your crock-pot and cook with medium 4 -8 hours.

Stir in the half-and-half.

Remove from heat and serve.

Tip: Top with freshly chopped basil and serve with slices of garlic toasted Italian bread..

Easy Vegetable Recipes

Easy Vegetable Recipes

Asian Noodle Bowl

Oven Roasted Mushrooms

Creamy Oven Roasted Mushrooms Soup

Three Bean Mexican Corn Soup

This “Three Bean Mexican Corn Soup” recipe is so easy to prepare that it makes it perfect for a busy weeknight. Most of the ingredients are things you'd have on hand. Serve with tortilla chips or cornbread.

Ingredients

2½ cups tomato juice
1 (14½ ounce) can diced tomatoes, undrained
2 cups frozen corn
2 cups canned kidney beans

2 cups canned pinto beans

2 cups canned black beans
¾ cup finely chopped large onion
¾ cup chopped green or red bell pepper
1 garlic clove, minced
2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
Salt and pepper

Fresh cilantro

1 sliced avocado
Tortilla chips or cornbread (optional)

Directions

1.      Combine all ingredients except salt and pepper in crock pot.

2.      Cover and cook on low 6-8 hours.3.      Season with sea salt and pepper to taste.4.      Top with three slices of avocado and cilantro.5.      Serve with tortilla chips or cornbread.

Garden Minestrone Soup

"Garden Minestrone Soup" is packed with nutrients, you've hit the jackpot with this one. This is a wonderfully hearty soup that your family and friends will rave above. Plus, it is one way to get your children to each their vegetables.

Ingredients

1 cup finely minced onion 
3 cloves finely minced garlic

1 cup finely minced celery 

1 cup finely minced carrot 

1/4 cup Can't Believe It's Not Butter 

1/2 cup garbanzo beans 

1/4 cup kidney beans 

1/2 cup whole dried peas 

1/2 cup white pea beans 

3/4 cup sliced carrots 

3/4 cup coarsely chopped yellow onion 

3/4 cup sliced celery

3/4 cup chopped red bell pepper 

1/4 cup brown or white rice

1/4 cup barley

1 cup shell macaroni

1 1/2 Tablespoons minced parsley 

12 teaspoon oregano

1 teaspoon basil

2 teaspoons soy sauce

3 quarts vegetable stock

Sea Salt and Pepper to taste

Parmesan cheese

Directions

Slowly sauté finely minced onion, celery and carrot in butter until very brown. 

Add all the ingredients (except parmesan cheese) and about 3 quarts of vegetable stock to the crock pot.

Cook on low until beans are almost about 7 to 8 hours.

Get the macaroni ready by rinsing and set side.

About 20 minutes before serving time add the macaroni.

Ladle into bowls and sprinkle with Parmesan cheese.

Serve with garlic bread.

Classic Potato Salad with Sweet Relish

America’s favorite side dish is this Classic Potato Salad with Sweet Relish. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

3 hard-boiled eggs, chopped

2 cup Hellmann’s mayonnaise

1 tablespoon French’s mustard

½ cup sweet relish

1 cup thinly diced celery

½ cup diced red pepper

½ cup diced scallions

2 tablespoons white wine vinegar

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, relish, peppers, vinegar, onion, salt, pepper and 

eggs.

Serve chilled or at room temperature.

Red Potato Salad with Crab

One of America’s favorite side dish is this Classic Red Potato Salad with Crab. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

3 hard-boiled eggs, chopped

1 cup crab meat

1 cup Hellmann’s mayonnaise

1 tablespoon French’s mustard

1/2 cup sweet relish

1 cup thinly diced celery

1/2 cup diced red pepper

1/2 cup diced scallions

1 tablespoons lemon juice

1 1/2 teaspoons Old Bay

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, crab, scallions, red peppers, lemon juice, Old bay, salt, pepper and eggs.

 Serve chilled or at room temperature.

Classic Potato Salad with Pickles

America’s favorite side dish is this Classic Potato Salad with Pickles. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

3 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 Tablespoon French’s mustard

1/4 diced dill pickles

1 cup thinly diced celery

1/2 cup diced red pepper

1/2 cup diced yellow onion

2 Tablespoons pickle juice

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, pickles, juice, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Waldorf Potato Salad

One  America’s favorite side dish is this Waldorf Potato Salad  This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients, apples, and walnuts makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

2 cup thinly diced celery

1 cup diced Granny Smith apple

1/2 cup chopped walnuts

1/2 cup diced yellow onion

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, apples, walnuts, salt, pepper and eggs.

Serve chilled or at room temperature.

Classic Red Potato Salad

America’s favorite side dish is this Classic Red Potato Salad. This recipe is a nice choice for picnics, Barbecues  pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced yellow onion

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart sauce-pot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Southwestern Potato Salad

Make this Southwestern potato salad recipe for your next backyard barbecue or party.

Ingredients

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Sea salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Directions

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.

Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well.

Season again with sea salt and pepper, to taste.

Garlic Grilled Onions

"Garlic Grilled Onions" is a fast and delicious favorite for everyone that goes great with steak or chicken.

Ingredients

4 Tablespoons butter

1/2 teaspoon garlic powder

2 large yellow onions

Black Pepper

Sea Salt

Directions

Preheat grill for medium heat, or preheat your grill to 350 degrees F (175 degrees C).

Thinly slice each onion.

Place onion slices in a large bowl and pour 1/2 the bottle of Kraft Thick'n Spicy BBQ Sauce.

Mix well.

Place each onion on a separate square of aluminum foil.

Place 1 Tablespoon of butter on each one, and sprinkle with garlic powder, salt and pepper.

Wrap tightly with the foil.

Place onion on the grill or in the oven for 20 to 30 minutes, turning over occasionally.