Potato and Garlic Soup

A little variant of a recipe I got out of a Mediterranean cookbook.

  • 1 tbsp olive oil
  • 1 large onion, sliced thin
  • 2 Tbsp crushed garlic (about 4 cloves)
  • 1 large potato, sliced thin
  • 1 tsp smoked paprika
  • 14 oz can chopped tomatoes, drained (about 1 1/2 cups tomatoes)
  • 1 tap dried basil
  • 3 cups low-sodium vegetable stock
  • salt and pepper to taste

1) Put onions, garlic, potatoes, paprika and oil into pot.  Sautee until the onions begin to soften.  Don’t overheat.
3) Add tomatoes, basil, vegetable stock.   Simmer for 20-30 minutes until potatoes are very soft.
4) With a spatula or large spoon, break potatoes up, thickening the broth.
5) Serve with salt and paper.

The result?

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Recipe: White Bean Rosemary Stew

A variant on a recipe from Vegetarian Times, this is a pretty quick meal to make.  The original had peppers, which I dislike in some cases, so I focused on tomatoes.

2 Tbsp Olive Oil
1 medium-large sweet yellow onion, diced
1 Tbsp crushed garlic (about two cloves)
1 can (14 1/2 oz) diced tomatoes or equivalent (A bit over 1 1/2 cups), drained.
1 can (14 oz), about 1 1/2 cups, low-sodium vegetable broth
1 can (14 oz) low-sodium white beans, drained and rinsed.
1/2 tsp black pepper
1/2 tsp crushed, dried rosemary
1 Tbsp balsamic vinegar

  1. Saute onion and garlic in olive oil until onion starts to soften.
  2. Add tomatoes.  Saute until onions are soft.
  3. Add broth, beans, black pepper, rosemary, stir.
  4. Bring to boil, then simmer, covered, for 10 minutes, stirring occasionally.
  5. Add balsamic vinegar, stir in.  Cook another minute

The results?

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Black Bean and Sweet Potato Chili

Black Bean and Sweet Potato Chili is a recipe that caught my attention online and as it has a lot of things I liked, I tried it.  My first result was pretty haphazard and didn’t hold the flavor well when frozen – it had a hint of good taste that quickly quashed.  So after a bit of reading up I tweaked it – adding red wine vinegar and oregano based on my research (which consisted of “what other recipes are like this that have stuff I didn’t use”).  So here’s what I tried tonight:

Black Bean and Sweet Potato Chili

2 Tbsp olive oil
2 Tbsp crushed garlic
1 medium onion, diced
2 med sweet potatoes, peeled and chopped
3/4 cup water
1 Tbsp red wine vinegar.
1 15 oz can petite diced tomatoes, drained (about 1 1/2, 1 3/4 cups)
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
2 15 oz can black beans, drained, washed (about 1 1/2, 1 3/4 cups ea)

1) Sauté oil, onions, garlic for two minutes
2) Add sweet potatoes, sauté until onion is soft and transparent, – about 5-6 minutes.
3) Reduce heat, add all other ingredients in order listed, stir to combine
4) Simmer, covered with slightly open lid, 20-25 minutes, stirring every few minutes, until everything is cooked and flavors are blended.

And the results?

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