Veggie Stew

2 TBS Olive Oil

3 Carrots chopped

1 Onion chopped

3 -4 Sticks of Celery Chopped

1 48 oz. Can Vegetable Juice

1 Can of Green Beans

1 small Zucchini sliced

1 yellow squash sliced

1 head of Cabbage sliced

mushrooms (optional)

1 TBS Garlic Powder

1 TBS Basil

1 tsp. Thyme

1 tsp. Oregano

1 tsp Mustard seed

Dash of Rosemary

1 tsp Turmeric

1/2 tsp Ground Red Pepper

Salt & Pepper

In large kettle,  heat Olive oil, and saute chopped carrots, onions and celery for 5 - 10 minutes.  Remove from heat and add all the ingredients.  Stir gently and return to medium low heat for 2 hours.  Serve hot, reheats well and stays good in refrigeration for several days.  Also freezes well in quart bags.  Makes 12-16 servings.

Taco Salad Soup

4 Cans of Pinto Beans or 1 Pound of Dried Pinto Beans cooked
1 TBS Cumin
1 Pint of Salsa
1 Onion chopped
1/2 Cup Cilantro

Cook beans according to package directions or heat if using canned, add cumin.
When beans are fully cooked add salsa, onion, and cilantro and simmer about 20 minutes.

Serve piping hot in bowl and top with salad, sour cream, and cheese.

             Salad
1/2 head Lettuce chopped
1 Tomato diced
1/2 onion minced
1 Avocado sliced

Sour Cream
Grated Cheese
And anything else you think of.

Serve with tortillas, tortilla chips or crackers.
This recipe serves 8-10.

Cooking Beans

A couple of cans of beans on hand is well, handy, but dry beans are much less expensive.  Some canned beans also contain other additives.   A package of dry beans contains:  BEANS.

Water and salt added at home hardly add any cost to the endeavor of a "pot o' beans."  Not only is it less expensive, cooking dry beans is really not difficult.  The time is the issue, but it's not like you have to watch them soak . . .

Beans are a good source of protein, fiber, and complex carbohydrates.  Definitely a great addition to stretch any meal and much more nutritious than pasta.

Leave 1 pound of dry beans soaking over night in about 1/2 gallon of water with a Tbs. of Baking Soda.  Drain in the morning and rinse.  Add 4-6 cups cold water and 1 Tbs. salt.  I like to let them soak until an hour before I want to prepare dinner.  Bring to a boil, then turn down to simmer and cook for 45 minutes to an hour.

1 Pot of Beans are ready for dinner or as an ingredient.  2 Cups of home cooked beans are about equivalent to 1 can of beans.

http://www.yahoo.com/food/just-say-no-to-canned-beans-72689183091.html

Ethiopian Cabbage Dish

Original recipe makes 5 servings

1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes


Directions

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.