Vegetarian Posole

February 24, 2010 at 2:03 pm (canned black beans, canned diced tomatoes with green chilies, canned great northern beans, canned kidney beans, canned navy beans, canned pinto beans, frozen corn, hominy, Main Dish, mexican-style stewed tomatoes, oregano, Quick Dishes, red pepper (cayenne), roasted garlic olive oil, salt, stovetop, Vegetarian)

Total time: 15 minutes
Makes 4 servings.

14-1/2 oz diced tomatoes with green chilies OR 14-1/2 oz can Mexican-style stewed tomatoes, chopped
15 oz white hominy, rinsed and drained
15 oz canned beans of choice, rinsed and drained
1 C corn kernels
1 t dried oregano
1/8 t cayenne pepper
Salt to taste
1 T roasted garlic olive oil
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In large saucepan, combine all ingredients except oil. Bring to the boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes. Just before serving, stir in oil.

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Slow Cooker Tuscan Bean Soup

March 29, 2009 at 1:38 pm (canned great northern beans, carrots, chicken broth, fully cooked ham, garlic, italian seasoning, olive oil, onion, parsley, red potatoes, salt, slow cooker, soup, stovetop)

Prep Time: 25 min
Total Time: 8 hours 25 min
Makes: 6 servings (1 1/2 cups each)

1 lb small red potatoes, cut into fourths (about 3 cups)
4 medium carrots, sliced (2 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
3 1/2 cups chicken broth
2 cups diced fully cooked ham
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1 tablespoon olive or vegetable oil
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1. In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.

2.Cover: cook on Low heat setting 8 to 10 hours.

3. Stir in parsley and oil before serving.

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White Chicken Chili

March 29, 2009 at 1:07 pm (canned cannellini beans, canned chopped green chiles, canned great northern beans, chicken broth, garlic, ground cumin, Main Dish, monterey jack cheese, onion, oregano, red pepper (cayenne), stovetop, zucchini)

Prep Time:35 min
Start to Finish:35 min
makes:6 servings (1 1/3 cups each)

1 lb ground chicken
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups reduced-sodium chicken broth
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) cannellini beans or great northern beans, drained, rinsed
4.5 oz can chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese
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1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.

2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.

3. Remove from heat; stir in cheese until melted.

High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.

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