Phyllis Pellman Good - Fix-It and Forget-It Vegetarian Soups, Stews, and Chilis

Fix-It and Forget-It Vegetarian Soups, Stews, and Chilis is based on Fix-It and Forget-It Vegetarian Cookbook, published by Good Books, 2012. Cover illustration by Cheryl Benner Cover design by Cliff Snyder and Asmita Kunwar Copyright 2012 by Good Books, Intercourse, PA 17534 978-1-4532-8774-3 Limit of Liability/Disclaimer of Warranty: The publisher and author have made their best effort in preparing this book with care and accuracy, and it is presented in good faith. But they make no representations or warranties with respect to the completeness or accuracy of the contents of this book. Sales representatives may not create or extend any warranty either verbally or in sales materials about this book. The advice and strategies contained in these materials may not be suitable for your situation. Consult with a professional where appropriate.

Neither the author nor the publisher shall be liable for any commercial damages or loss of profit, including but not limited to special, consequential, or incidental damages. All rights reserved. Printed in the United States of America. No part of this book may be reproduced in any manner, except for brief quotations in critical articles or reviews, without permission.

Go light. Go substantial.

Go seasonal and herby. Go dried beans or legumes and spicy. Use your slow cooker. Use your stovetop. Youve got 50 options hereto make a soup supper, a robust soup buffet, a lunch at your desk. Know that whatever recipe you choose, you will be eating vegetables in all their nutritious goodness.

Theres imagination and temptation herefrom Broccoli and Blue Brie Soup to Butternut Squash Soup with Thai Gremolata, from Spicy Corn-on-the-Cob Soup to Jamaican Red Bean Stew. These recipes are favorites of home cooks whove made them successfully and served them to happy friends and family. Youre in good company when you prepare and enjoy these recipes. Phyllis Pellman Good

Andy Wagner Quarryville, PA Makes 6 servings Prep. Time: 30 minutesCooking Time: 6-8 hoursIdeal slow cooker size: 4-qt.2 cloves garlic, minced2 cups sliced carrots3 scallions, chopped1 sweet potato, diced15-oz. curry powdertsp. dried thymetsp. red pepper flakestsp. ground allspicesalt and freshly ground black pepper, to taste2 16-oz. cans dark red kidney beans, rinsed and drained1 cup unsweetened coconut milk1-2 cups unsalted vegetable broth or water

1. Pour the oil into a 4-qt. slow cooker and set the cooker on high. slow cooker and set the cooker on high.

   Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.

2. Add carrots, scallions, sweet potato and tomatoes to the cooker.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste.
4. Add the beans, coconut milk and broth.
5. Reduce heat to low, cover, and cook on low for 6-8 hours.

Variations: Use light coconut milk or reduce the amount to cup for less saturated fat and calories. Reduce sodium in this recipe by eliminating added salt, by thoroughly rinsing the canned beans and by using unsalted canned tomatoes. Irene Zimmerman, Lititz, PA Kay Magruder, Seminole, OK Renae Hege, Midville, GA Makes 8-10 servings Prep. Time: 20 minutesCooking Time: 2-3 hoursIdeal slow cooker size: 4-qt.3 ribs celery, chopped3 medium carrots, chopped1 small onion, chopped2 Tbsp. olive oil3 Tbsp. cans vegetable broth2 15-oz. cans butter beans, rinsed and drained15-oz. can stewed tomatoes, diced1 tsp. dried basiltsp. salttsp. dried parsley flakestsp. pepper

1. In a saucepan, saut and stir celery, carrots and onions in olive oil until tender.
2. Stir in flour until blended. pepper
   1. In a saucepan, saut and stir celery, carrots and onions in olive oil until tender.
   2. Stir in flour until blended.

      Turn off heat. Stir in vegetable broth.

   3. Pour mixture into slow cooker, swishing to get all the vegetables out of the saucepan.
   4. Add beans, tomatoes, basil, salt, parsley and pepper.
   5. Cook on low for 2-3 hours.
   Variation: Add 1 cups cooked brown rice at the end. Omit basil and add tsp. ginger. Use seasoned salt instead of regular salt. Renae Hege
   Southwestern Soup
   Elena Yoder Albuquerque, NM Makes 6-8 servings Prep.
   
   

   Time: 20 minutesCooking Time: 4 hours 10 minutesIdeal slow cooker size: 5-qt.1 Tbsp. olive oil1 cup chopped onions1 cup chopped celery6 cups vegetable broth10-oz. pkg. frozen corn15-oz. can black beans, rinsed and drained15-oz. can chopped green chilies1 tsp. ground cumin2 tsp. chili powdersalt to tastechopped fresh cilantro, for garnish

   1. In a skillet, heat oil. chili powder salt to tastechopped fresh cilantro, for garnish
      1. In a skillet, heat oil.

         Add onions and celery. Stir and fry until tender, 5-10 minutes.

      2. Place onions, celery, broth, corn, beans, tomatoes, chilies, cumin, chili powder and salt in slow cooker.
      3. Cook, covered, on low 4 hours.
      4. Sprinkle fresh cilantro into soup before serving.
      Go-Along: Tortilla chips and potato salad.
      Large Quantity Pasta Bean Soup
      Betty Moore Avon Park, FL Makes 8-10 (45-55) servings Prep. Time: 10 minutesCooking Time: 30 minutes(large quantity amounts are in parentheses)2 (6) large onions, diced2 Tbsp. () cup oil4 (18) garlic cloves, minced3 (12) 16-oz. cans Italian crushed tomatoes1 (3) 32-oz. cans vegetable broth1 (4) Tbsp. salt1 Tbsp. ( cup) dried oregano(1-2) tsp. pepper1 (3) 1-lb. pkgs. spaghetti, pasta strands broken into 4 piecesParmesan cheese, optional
      1. In large soup kettle, saut onions in oil.
      2. Add garlic. spaghetti, pasta strands broken into 4 pieces Parmesan cheese, optional
         1. In large soup kettle, saut onions in oil.
         2. Add garlic.

            Cook and stir 2 minutes.

         3. Add beans, tomatoes, broth, salt, oregano and pepper.

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