Emeril's Tuscan White Bean Soup I substitue carrots for peppers becuase my husband doesn't like peppers and add the pepper flakes to the mirepoix at the beginning to intensify flavor...Great healthy recipe. Spinach can be substituted if you can't find kale or broccoli rabe.
Emeril's Tuscan White Bean Soup
Quinoa & Sweet Potato Chili:one 29 oz can black beans, rinsed and drained one 6 oz can tomato paste 32 oz vegetable stock 1 onion, chopped 5 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon oregano 1 tablespoon olive oil 1 sweet potato, peeled and cut into bite sized chunks 1 cup dry quinoa salt and pepper to taste avocado, cilantro for garnish (optional)
vegan quinoa & sweet potato chili with avocado
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Turkey Chili with Kale -- this is the bomb!! A must add to your fall soup line :)
1 lb ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 1 cup of water 4-5 cloves of garlic, minced 1 TB dried parsley 1 TB dried basil 1/2 cup chopped onion 1, 28 oz can of diced tomatoes 1, 6oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp salt Optional topping- shredded cheese
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palate/palette/plate: Cilantro & Quinoa Soup
Skinny Taco Chicken Chili is a must share recipe! Only 204 CALORIES per serving!