Midwinter Minestrone

Ingredients

• 2 Carrots, diced
• 3 ribs Celery, diced
• 1 lg Red Onion, diced
• 3-4 cloves Garlic, minced
• 2 Bay Leaves
• 1/2 cup dry-packed Sun-Dried Tomatoes, thinly sliced
• 1/4 cup (about a handful) dried Porcini Mushrooms, chopped
• 1 quart Vegetable Stock
• 2 cups Water
  
• 1 15-ounce can Chickpeas
• 1 small bunch Purple or Green Kale, stems removed and leaves shredded
• 1 1/2 cups Whole Wheat Spiral Pasta

Directions
Saute the Carrot, Celery, Onion, Garlic and Bay Leaves in a bit of Oil until tender, about 6-7 minutes. Season with Salt & Pepper. Add the Tomatoes, Mushrooms, Stock, and Water, and bring up to a bubble. Add the Chickpeas, Kale and Pasta to the pot, and cook until the pasta is al dente according to package directions (the kale will be done at this point, too). Season with salt and pepper to taste.

Verdict
This is a Rachael Ray dish, Vegan-ized. We had some pretty mixed reviews with it. I thought it was just okay - like it was missing something, but I don't know what. I did leave out the mushrooms, only because I couldn't find any dried ones, but I'm not sure they would make that much of a difference. Anyway, Matthew didn't really care for this at all, but Burkely really liked it. I'm really not sure if I'll make it again.

Crock Pot Black Bean Soup

Ingredients

• 3 Cans Black Beans
• 1 Can Italian Stewed Tomatoes
• 2 Cups Vegetable Broth
• 3 Tbsp Taco Sauce
• 2 Cups Vegetables (I used fresh Broccoli & Carrots, & Frozen Corn) - chopped

Directions
Add all Ingredients to Crockpot - do not drain the Tomatoes or Beans. Mix well. Cook on High for 3-4 Hours or Low 7-8. Before serving, use immersion blender to soupify the beans, tomatoes & vegetables.

Verdict
This came from Crockpot 365 and it is pretty good. I added some Garlic and Chili Powders and a little bit of salt because I thought it needed something else. I also added some frozen corn to Matthew's bowl after dishing it up - mostly to cool it down, but I liked it that way and added some to mine as well. We will most likely make this again, but maybe I'll add some celery and additional carrots, but leave out the broccoli. It had a pretty strong flavor, and I think without it I wouldn't have needed the Garlic and Chili Powders.

Corn Chowder

Ingredients

• 6 Cups Water
• 6 Potatoes - cubed
• 1 Onion - diced
• 3 Cloves Garlic - minced
• 2 Stalks Celery - diced
• 1/2 tsp each: Sage, Thyme, Oregano
• 1 tsp Salt
• 1 tsp Spike or Mrs. Dash
• Pepper to Taste
• 4 Cups Fresh or Frozen Corn
• 1/2 a Green Pepper - diced
• 2 Lg Scallions - diced

Directions
Bring Water to boil and add Potatoes, Onion, Garlic, Celery, and Spices. Simmer 20 mins over Medium heat. While vegetables are simmering, saute Green Pepper and Scallions in a bit of oil and set aside. Remove 3 cups of vegetables from pot and set aside. Add sauteed vegetables to pot and puree with hand blender until smooth. Add Corn and reserved potatoes. Simmer for a few more minutes, stirring frequently to prevent burning.

Verdict
I think this was originally from the Fit for Life cookbook. We really liked this dish, but the spices need to be adjusted some. Next time I make it, I'll work on it. It seems like there is too much Sage, or maybe it should be dried but not ground. I don't know.