INGREDIENTS

• 4 tablespoons olive oil, divided
• 12 ounces veggie chorizo (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices
• 4 cups thinly sliced green cabbage (about 1/2 small head)
• 3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups)
• 2 cups baby carrots, cut in half lengthwise, then halved crosswise
• ½ of a small can of  tomato paste concentrate
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh rosemary
• 8 cups low-salt vegetable broth
• 1 15-ounce can cannellini (white kidney beans), rinsed, drained
• dash of cayenne

PREPARATION

• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper.

Ingredients:

• 2 large sweet potatoes (10-12 ounces each)
• 1 tablespoon canola oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
• 1 4-ounce can diced green chiles, preferably hot, drained
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground allspice
• 1 15-ounce can vegetable broth
• 1/2 cup smooth natural peanut butter
• Freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish

Chenox Choy Soup:
1 large bunch of bok choy
2 red peppers
1 bunch of small carrots
2 jalapeno peppers
8 cloves of garlic
4 onions
1/2 stick of butter olive oil
10 cups of vegetable broth
2/3 bag of whole grain brown rice
a handful of parsley

sautee the garlic and onions with the butter and olive oil for about 5 minutes. Place all of the veggies, the rice, and the broth in the pot and bring to a boil. Reduce heat and simmer for 45 minutes.

1. Brown soysauge on all sides in basting oil in braising pan on MEDIUM, about 5 min. Remove meatballs; drain off all but 1 Tbsp pan drippings.
2. Add carrots, celery, onions; reduce heat to MEDIUM-LOW. Cover; cook, stirring occasionally, 6-8 min, until veggies are soft but not browned.
3. Add meatballs and stock; bring to boil on HIGH. Lower heat to MEDIUM and simmer for 5 min. Add escarole; return to simmer on MEDIUM-HIGH. Add pasta; let simmer about 5 min until pasta is tender.
4. Season to taste with salt and pepper. Garnish each serving with grated cheese.

Chef Tip(s):

• Rinse hands occasionally with cool water as you make meatballs; it helps keep meat from sticking to hands.
• Browning meatballs in the braising pan makes this soup one-pot easy.

1 cup lentils
1 bag 10 oz. chopped spinach, thawed
4 cups of chicken broth (or vegetable broth)
2 tsp. red pepper flakes
1 clove garlic
1 tbsp. olive oil
1 large yellow onion, chopped
salt and pepper to taste

add lentils to pot and cover with water (1 inch above lentils). Bring lentils to boil, reduce heat and simmer for an hour (or until tender — this did not take an hour for me!)…

Meanwhile… chop onion and thaw spinach. Squeeze remaining juice from spinach. In soup pot add oil (i used coconut oil) and garlic. sautee garlic for 1 min. Add onion, cook for 6 min. Add stock and spinach. Stir. Add lentils. Add spices… Let cook, uncovered for 20 min. Service with cheddar cheese on top. Can add carrots… or any other veggie!

Enjoy!

(I multiplied this recipe by 4!)…

Ingredients

4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream

• 2 1/2 tablespoons olive oil
• 1 medium zucchini, cubed
• 1 clove garlic, minced
• 8 large tomatoes, cored
• 1 small sweet onion, chopped
• 1 tablespoon chopped fresh red chile pepper
• 1 (14 ounce) can vegetable broth
• 1 tablespoon dried tarragon
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
2. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
3. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

Susie’s notes: yummy add ons–parmesan, croutons, and or serve over cous cous!