Re: Potato Soup/ Caribbean Vegetable stew

[Guest guest]

Rudy Joyce

i just created a recipe folder and am moving your recipes in there -- thanks for sending them

Pink Joyce R (IPF 3/06) IFA 5/09 Pennsylvania

Donate Life Listed 1/09 Inactive 4/09

www.transplantfund.org---

Subject: Potato Soup/ Caribbean Vegetable stewTo: "Breathe-Support" <Breathe-Support >Date: Wednesday, October 14, 2009, 8:57 PM

Joyce rudy AZ birds

(no subject)

POTATO SOUPBy Marilyn BortonMarilyn is a past participant in The McDougall Program in Santa , CA. She sent me this recipe and said it is an old favorite that she has been making for years. I made it a few days ago for and myself and we loved it! The potatoes break up a bit while cooking to make a rich, creamy broth. We also enjoyed the leftovers for lunch over the next couple of days.Preparation Time: 15 minutesCooking Time: 45-60 minutesServings: 6-8

6 cups vegetable broth1 onion, chopped1-2 cloves garlic, minced6 medium russet potatoes, peeled and chopped2 carrots, chopped2 stalks celery, chopped1 zucchini, chopped½ cup chopped fresh parsley1 teaspoon dried dill weed¼ to ½ teaspoon freshly ground black pepperdash salt

Place a small amount of the vegetable broth in a large soup pot. Add the onion and garlic. Cook, stirring occasionally for 5 minutes. Add the remaining ingredients, mix well, bring to a boil, reduce heat and simmer for about 45 minutes, until vegetables are tender and potatoes have started to break apart. Serve with some fresh bread to dunk into the flavorful broth.

CARIBBEAN VEGETABLE STEWThis spicy bean stew reheats well so it can be made ahead and refrigerated until needed for mealtime.Preparation Time: 35 minutesCooking Time: 60 minutesServings: 8-10

1/3 cup water1 large onion, chopped1 red or green bell pepper, chopped3 cups peeled & chunked sweet potatoes1 15 ounce can tomato sauce1 15 ounce can diced tomatoes with jalapenos1 20 ounce can pineapple chunks with juice2 cups chunked green apples (unpeeled)1 4 ounce can chopped green chilies½ cup vegetable broth1 15 ounce can pinto beans, drained and rinsed1 15 ounce can black beans, drained and rinsed1 15 ounce can kidney beans, drained and rinsed2 tablespoons brown sugar2 teaspoons chili powder1 teaspoon ground cumin1 teaspoon ground oregano¼ teaspoon cinnamon

Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes. Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth. Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally. Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally. Serve over brown rice or other whole grains.

[Guest guest]

Thanks Pink- I will put any other recipes I have and loved in there! Joyce Rudy AZ birds

(no subject)

POTATO SOUPBy Marilyn BortonMarilyn is a past participant in The McDougall Program in Santa , CA. She sent me this recipe and said it is an old favorite that she has been making for years. I made it a few days ago for and myself and we loved it! The potatoes break up a bit while cooking to make a rich, creamy broth. We also enjoyed the leftovers for lunch over the next couple of days.Preparation Time: 15 minutesCooking Time: 45-60 minutesServings: 6-8

6 cups vegetable broth1 onion, chopped1-2 cloves garlic, minced6 medium russet potatoes, peeled and chopped2 carrots, chopped2 stalks celery, chopped1 zucchini, chopped½ cup chopped fresh parsley1 teaspoon dried dill weed¼ to ½ teaspoon freshly ground black pepperdash salt

Place a small amount of the vegetable broth in a large soup pot. Add the onion and garlic. Cook, stirring occasionally for 5 minutes. Add the remaining ingredients, mix well, bring to a boil, reduce heat and simmer for about 45 minutes, until vegetables are tender and potatoes have started to break apart. Serve with some fresh bread to dunk into the flavorful broth.

CARIBBEAN VEGETABLE STEWThis spicy bean stew reheats well so it can be made ahead and refrigerated until needed for mealtime.Preparation Time: 35 minutesCooking Time: 60 minutesServings: 8-10

1/3 cup water1 large onion, chopped1 red or green bell pepper, chopped3 cups peeled & chunked sweet potatoes1 15 ounce can tomato sauce1 15 ounce can diced tomatoes with jalapenos1 20 ounce can pineapple chunks with juice2 cups chunked green apples (unpeeled)1 4 ounce can chopped green chilies½ cup vegetable broth1 15 ounce can pinto beans, drained and rinsed1 15 ounce can black beans, drained and rinsed1 15 ounce can kidney beans, drained and rinsed2 tablespoons brown sugar2 teaspoons chili powder1 teaspoon ground cumin1 teaspoon ground oregano¼ teaspoon cinnamon

Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes. Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth. Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally. Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally. Serve over brown rice or other whole grains.