Potato Mushroom soup
- 1/4 cup of low sodium vegetable broth (to saute onions and mushrooms)
- 1/2 cup of chopped onion (I used yellow)
- 3 large carrots, peeled and sliced
- 6 cups of low sodium vegetable broth
- 1 Tbsp. of dry dill or 2 tsp. of fresh chopped
- 1 bay leaf
-1 tsp. salt
- pepper to taste
- 10 medium potatoes (4 peeled and diced, and 6 mashed for creamy texture)
-2 8 oz. containers of fresh baby portabella mushrooms
Directions:
1. In a large pot add 3 Tbsp. of vegetable broth, onions, and sliced carrots saute for about five minutes then poor in the rest of the vegetable broth.
2. Add dill, bay leaf, salt, and pepper then add in the potatoes (only the 4 diced potatoes) cover and cook about 20 minutes on low-medium-low heat until potatoes are just tender.
3. While the potatoes are cooking add another 3 Tbsp. of the vegetable broth to a skillet or wok and saute the mushrooms until they are browned through about 5-7 minutes. Continue to add a little more vegetable broth to the mushrooms as needed if they stick. Also put the other 6 potatoes into a pot to boil and then mash into mashed potatoes then add them to the soup to give the soup a creamy texture.
4. Let the soup simmer for about 10 minutes then serve!
- 1/4 cup of low sodium vegetable broth (to saute onions and mushrooms)
- 1/2 cup of chopped onion (I used yellow)
- 3 large carrots, peeled and sliced
- 6 cups of low sodium vegetable broth
- 1 Tbsp. of dry dill or 2 tsp. of fresh chopped
- 1 bay leaf
-1 tsp. salt
- pepper to taste
- 10 medium potatoes (4 peeled and diced, and 6 mashed for creamy texture)
-2 8 oz. containers of fresh baby portabella mushrooms
Directions:
1. In a large pot add 3 Tbsp. of vegetable broth, onions, and sliced carrots saute for about five minutes then poor in the rest of the vegetable broth.
2. Add dill, bay leaf, salt, and pepper then add in the potatoes (only the 4 diced potatoes) cover and cook about 20 minutes on low-medium-low heat until potatoes are just tender.
3. While the potatoes are cooking add another 3 Tbsp. of the vegetable broth to a skillet or wok and saute the mushrooms until they are browned through about 5-7 minutes. Continue to add a little more vegetable broth to the mushrooms as needed if they stick. Also put the other 6 potatoes into a pot to boil and then mash into mashed potatoes then add them to the soup to give the soup a creamy texture.
4. Let the soup simmer for about 10 minutes then serve!
Crock-pot Quinoa Chili
-2 cups of black beans (low sodium)
-2 cups of red kidney beans (low sodium)
-1 14 oz. can of low sodium tomato soup or if you like your tomatoes chunky a can of low sodium diced tomatoes
-1 green pepper diced
-1 red pepper diced
-1 jalapeno pepper diced
-3 carrots diced
-1 cup of frozen corn
-4-6 cups of low sodium vegetable broth
-2 tsp. garlic powder
-2 tsp. cumin
-2 Tbsp. chili powder
-3/4 cup dry quinoa rinsed
Directions: Combine all ingredients in a crock-pot. Cook on low 6-8 hours. Add whatever toppings you enjoy!
-2 cups of black beans (low sodium)
-2 cups of red kidney beans (low sodium)
-1 14 oz. can of low sodium tomato soup or if you like your tomatoes chunky a can of low sodium diced tomatoes
-1 green pepper diced
-1 red pepper diced
-1 jalapeno pepper diced
-3 carrots diced
-1 cup of frozen corn
-4-6 cups of low sodium vegetable broth
-2 tsp. garlic powder
-2 tsp. cumin
-2 Tbsp. chili powder
-3/4 cup dry quinoa rinsed
Directions: Combine all ingredients in a crock-pot. Cook on low 6-8 hours. Add whatever toppings you enjoy!
Quinoa Minestrone (click here for the recipe)