Tuscan Bean Soup

I love this soup because there's no cream or milk in it and it's loaded with kale! This recipe is very versatile and measurements are quite forgiving.

2 T oil (I use butter or chicken fat)
1/2 c.  yellow onion, chopped 
1 garlic clove, minced
1-2 cans drained cannellini beans (or I soak mine the night before and cook them all day in crockpot)
1 t fennel seeds
6-8 c broth ( i use homemade chicken broth)
1 c. tomatoes, diced
2-4 cooked sausages, in small pieces (i used the little chicken sausages at Costco, but any sausages or ground sausage works)
6 c. kale (just the leaves, remove hard stems)
1/2 c brown rice or barley, etc (opt)
salt and pepper to taste

1. Sautee the onion and garlic in oil/butter 5 mins. 
2. Add beans, fennel, broth, brown rice and tomatoes. Cook for awhile (about 20 mins if not adding brown rice, but 1 hour if you are. And I use dehydrated tomatoes sometimes)
3. Blend half of the soup (so it's thicker).
4. Add cooked sausage and kale and cook 5 more minutes.
5. Salt and pepper to taste.

Yum. 
I use dried beans and soak them overnight, then drain and cook all day in the crockpot. So I normally do about the amount two cans would be so I can blend up about one can's worth. Then I add the other stuff and cook from there if you want. And dried onion and garlic works well for that too.
Also, if you want to add celery or carrot or even more kale before you blend, then you get that much more veggies blended into the thickness of the soup (hidden). :)

Fiesta Bake

1/2 lb. lean ground beef
1 can black beans, liquid drained
1 can kidney beans, liquid drained
1 small onion, diced
3/4 c salsa
1 pkg. Taco seasoning (we just use cumin, chili powder and garlic)
1 can corn
1 can olives, chopped
1/4 c water (if needed)
1 c shredded cheese
1 can (4 oz.) green chilies, diced

CORN BREAD RECIPE: 1 c flour, 1 c cornmeal, 1 T baking powder, 1/2 t salt, 2 beaten eggs, 1 c milk, 1/4 c oil, 2 T honey. Mix dry ingredients together in one bowl, and wet ingredients in another bowl, then mix all together and set aside.

1. Cook beef and onion until beef is browned; drain.
2. Stir in beans, salsa, taco seasoning, and water. Cook over low heat for 5-6 min. or until mixture thickens.
3. Stir in corn and olives. Spoon into greased 9x13 baking dish.
4. Make the Cornbread in separate bowl.
5. Stir the cheese and chilies into the corn batter and spread over the meat mixture.
6. Bake 350 degrees for 40-45 minutes or until inserted toothpick comes out clean.

Serve with a dollop of sour cream and shredded lettuce, tomato and avocado if desired.

Wasatch Mountain Soup

(delicious Fall soup!)

1 medium onion, chopped
1 T cooking oil
2 cans white or navy beans
1 15oz can hominy, rinsed and drained (can of corn will suffice)
1 14 oz can chicken broth
1 9oz pkg. frozen cooked chick breast strips
1/4 cup lime juice
2 T chopped fresh cilantro
1/4 t ground cumin
1/4 t ground black pepper
1/2 cup shredded cheddar cheese (I prefer Tillamock brand)
Bottled green salsa
Tortilla strips
Fresh cilantro

In a large saucepan, cook onion in hot oil over medium heat for 3 minutes. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to a boil over high heat, stirring occasionally, Serve with cheese, salsa, tortilla chips, and fresh cilantro. Makes 4 servings.

Red Lentil Curry

2 c. red lentils (we bought orange Dal from an Indian Market)
1 onion, diced
1 T. vegetable oil
2 T. curry powder
1 t. ground turmeric
1 t. cumin powder
1 t. chili powder
1 t. salt
1 t. white sugar
1 t. minced garlic
1 t. ginger powder
1 (14.25 ounce) can tomato puree

1.Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2.While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3.While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4.Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5.When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

Submitted by Shelley Schneider (from allrecipes.com)

Easy Chickpea Curry

1 T. butter
1 onion, chopped
3 cloves garlic, minced
3 t. curry powder
2 t. garam masala
1/2 t. ground paprika
1/2 t. white sugar
1/2 t. ground ginger
1/4 t. ground turmeric
1/4 t. salt
1/4 t. pepper
1 (15 ounce) can garbanzo beans, drained
2 potatoes, chopped
1 (14 ounce) can coconut milk
1 tomato, chopped
1/3 c. milk
2 T. ketchup
2 T. sour cream
2 cubes chicken bouillon
1/4 c. ground almonds, or as needed

1.Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
2.Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.

Submitted by Shelley Schneider (from allrecipes.com)