Veg Out Recipes II

Barley Hoppin' John (so delicious & filling)
1 tblsp olive oil
1 onion , chopped
1 red bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
14 oz vegetable broth
1 cup quick cooking barley
2 teasp lemon juice
1/4 teasp crushed red pepper
2 15 oz can black-eyed peas, rinsed

Heat oil in large skillet. Add onion, bell pepper and celery. Cook until softened. Add garlic, cook 1 minute. Add broth, barley, lemon juice, crushed red pepper; bring to boil. Reduce heat, cover and simmer until barley is done, about 15-20 mins. Remove from heat and add black eyed peas. Cover and let stand 5 mins and then serve.


Veggie Chowder
2 cups vegetable broth
2 cups potatoes, cubed
1 cup carrots, chopped
1 small onion, chopped
1 can cream-style corn
12 oz can fat free evaporated milk
1/2 cup fresh mushrooms, sliced
pepper to taste
shredded cheese (optional)

In a large saucepan, combine broth, potatoes, carrots, and onion. Bring to boil. Reduce heat and simmer for 15 mins until veggies tender. Add corn, milk, cheese, mushrooms, and pepper. Cook and stir 5 mins and serve.


Winter's Best Bean Soup
10 cups vegetable broth
3 cans great northern beans, drained and rinsed
1 can diced tomatoes
1 package (10 oz) frozen sliced carrots, or use fresh
1 onion, chopped
2 cloves garlic, minced
1 teasp dried rosemary
black pepper

To a crock pot add all of the ingrediants. Cook on low for 8 hours or high for 4 hours.
As an option place pieces of toasted italian bread in bottom of serving bowls and cover with soup.


Three Bean Chili
1 can pinto beans, drained and rinsed
1 can chili beans, undrained
1 can black beans, drained and rinsed
1 can chili-style diced tomatoes, undrained
1 green pepper, diced
1 onion, diced
1/2 cup veg broth
2 teasp ground cumin
2 teasp chili powder
2 cloves garlice, minced

In a crock pot add all of the ingrediants. Cook on low for 6 hours or high for 2 hours. Serve and top with crushed tortilla chips or cheese if desired.