Crock Pot Chili with Baked Potatoes

2 lb ground beef
1 large onion, chopped
1 large green pepper, chopped
1 cove garlic, chopped
1 (14.5 ounce) can diced tomatoes
2 (15-16 ounce) cans kidney beans, drained
2 (8 ounce) cans tomato sauce
4 tsp chili powder
1 tsp dried basil
I also sprinkle chipotle seasoning to taste

1. Brown beef, onion, green pepper, and garlic in saucepan. Drain.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on low 5-6 hours.
4. Serve over baked potatoes with cheese, sour cream, bacon, and broccoli.

Tuscan Bean Soup

This recipe is from my friend, Karen. Everything that comes out of her kitchen is fabulous, so I am so excited to try this soup this week!

1 Tbs. olive oil

1 medium onion, diced

2 celery stalks, diced

2 medium carrots, sliced

2 1/2 C vegetable (or chicken) broth

2 garlic cloves, minced

1/2 tsp. dried rosemary

1 C small pasta shells (any small pasta works well)

1 8-oz. can tomato sauce

1 15-oz. can canellini (or any white) beans

1 tsp. dried sage or basil

Heat oil in large saucepan over medium heat. Add onion, celery and carrot; saute about 3 minutes. Add broth and 2 1/2 C water; cover and bring to a boil. Lower heat to medium and cook for 5 minutes. Add garlic, rosemary, and pasta. Cook uncovered for 5-8 minutes or until pasta is tender but firm to the bite (al dente). Stir in tomato sauce, beans and sage; heat through. Serve hot--pasta will soak up broth after a little while.

**This recipe is wonderful with a little fresh parmesan on top and crusty bread on the side!

Caribbean Black Bean Soup

1 lb dried black beans
3 onions, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 ham hock, or ¾ cup chopped ham
1 Tbsp oil
1 Tbsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 Tbsp salt (I use seasoned salt)
½ tsp pepper
3 cups water
2 Tbsp vinegar
sour cream
fresh cilantro

1. Wash beans and soak overnight. Drain

2. Combine beans in crock pot with all ingredients except for vinegar, sour cream, and cilantro (last 3).

3. Cover. Cook on low 8-10 hours, or on high 4-5 hours.

4. For a thicker soup, remove half of cooked beans and puree until smooth or mash with a potato masher. Return to cooker.

5. Add vinegar and stir well. De-bone ham, cut into bit-sized pieces, and return to soup.

6. Serve with a spoon-full of sour cream and fresh, chopped cilantro.

Black-Eyed Peas and Tomatoes (with Smoked Sausage)

1 green bell pepper, chopped
1 large onion, chopped
2 ribs celery, chopped
4 Tbls (1/2 stick) butter
2 (15 ounce) cans black-eyed peas with liquid
1 (15 ounce) can stewed tomatoes
1 tsp minced garlic
¼ cup ketchup
2 tsp dry chicken bouillon
1. Saute bell pepper, onion, and celery in butter until crisp-tender.
2. Add black-eyed peas, tomatoes, garlic, ketchup, and bouillon.
3. Bring to a boil, reduce heat, and simmer about 10 minutes.

I always add 1 lb smoked sausage (kielbasa, turkey sausage, etc), cut into bite-sized slices. I heat the sausage in a fry pan until heated through and slightly browned. They can either be served to the side of the black eyed peas or mixed in. Of course, you can also leave the sausage out for a vegetarian meal.

We also ALWAYS eat this with Sweet Corn Cake. They are really the perfect trio of Texas flavors. Yum! One of our family’s all-time favorites. Just don’t pay too much attention to the ingredients for the sweet corn cake (sometimes lovingly referred to as “Cowboy Corn Mush”). It’s not exactly on the healthy food list. ☺