Super Easy Instant Pot Minestrone Soup (Vegan)

Recipe from Taylor Stinson
Husband-Tested in Alice’s Kitchen
Makes 6 servings

There’s no reason not to make this soup.  It’s quite easy to make and it’s delicious and filling to boot!  
 
2 Tablespoons olive oil (optional)
2-3 small sweet onions, diced
3 cloves garlic minced
1 carrot, diced
2 stalks celery, chopped
1 ½ cups green beans, trimmed and cut into bite-sized pieces
1 small zucchini, chopped or sliced
1 can kidney beans, drained and rinsed
1 Tablespoon Italian seasoning
3 bay leaves
4 cups vegetable broth
1 (796mL) jar/can crushed tomatoes (or passata)
3/4 cup dry macaroni
Chopped fresh basil, for topping (optional)
Grated fresh vegan parmesan, for topping

Dump all ingredients except for macaroni, basil and parmesan in Instant Pot. (I omitted the olive oil and it turned out just great!) Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Remove lid, stir soup and add macaroni, then replace lid. Let macaroni soak about 5 minutes (maybe more like 10 depending on the type of pasta you use.)
Remove lid again and stir. Discard the bay leaves. 
Serve in large bowls and top with fresh basil and vegan parmesan cheese. Enjoy!

Notes: 
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 minutes.  Freeze this recipe for up to 3 months. Microwave from frozen for 6-7 minutes or defrost in the fridge and reheat as normal.

Nutrition Information: (This info includes the olive oil, but if you omit it, the fat and calorie count will be less.)  Calories: 261kcal (13%) Carbohydrates: 42g (14%) Protein: 13g (26%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 1mg Sodium: 674mg (29%) Potassium: 789mg (23%) Fiber: 12g (50%) Sugar: 5g (6%) Vitamin A: 3550IU (71%) Vitamin C: 19mg (23%) Calcium: 130mg (13%) Iron: 4.1mg (23%)

Slow Cooker Chicken Taco Chili

All of the parts of this fabulous meal can be made in advance.  

On this 8-inch plate you will see a cup of Slow Cooker Chicken Taco Chili; 

BrusselsSprouts, Cranberry and Quinoa Salad; 

No-KneadSeeded Oat Bread spread with 1 Tablespoon Chocolate Hummus.

Makes 10 servings

Recipe from SkinnyTaste Fast and Slow

Husband-Tested in Alice’s Kitchen

This popular slow cooker dish from Skinnytaste.com is a winner in my book.  I love that it’s packed with fiber and loads of taco flavor.  It’s quite easy to make and it freezes well too.  Take some time to actually make a few batches of the homemade taco seasoning.  It’s cheaper and much more healthful than the pre-made packets at the supermarket.

Homemade Taco Seasoning:

1½ Tablespoons ground cumin

1½ Tablespoons chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

½ teaspoon paprika

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

Mix the taco seasoning ingredients in a small bowl.  Keep stored in an airtight container.

Chili Ingredients:

1 (8 oz.) can tomato sauce

1 (15 oz.) can black beans, rinsed and drained

1 (15.25 oz) can kidney beans, rinsed and drained

1 (10 oz.) package frozen corn kernels

2 (10 oz.) cans diced tomatoes with chilies

1 (4 oz.) can chopped green chilies

1 small onion, chopped

Homemade Taco Seasoning

3 large boneless, skinless chicken breasts (about 8 oz. each)

¼ cup chopped fresh cilantro, for serving (optional)

In a 5-6 quart slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chilies, onion, and Homemade Taco Seasoning.  Stir well.  Nestle the chicken on top and cover.  Cook on high for 6 hours or on low for 10 hours.  About 30 minutes before it’s done, remove the chicken and shred with a fork.  Return the chicken to the slow cooker and stir well. 

To serve, scoop the chili into individual bowls and top with cilantro.  You can also serve this over brown rice or serve it with baked tortilla chips.  You can top the chili with shredded cheese, diced avocado, red onions, or a dollop of sour cream or plain yogurt.

Nutritional Information: (1 cup serving) 221 calories; 3 grams fat; 0.5 grams saturated fat; 44 mg cholesterol; 28 g carbohydrates; 8.5 grams fiber; 21 grams protein; 6 grams sugars; 729 mg sodium

Slow-Cooker Turkey Chili

Yield: Makes about 8 1-cup servings

Recipe from Debbie Turner

Husband-Tested in Alice’s Kitchen

My buddy, Debbie, made this chili at Lost River Market & Deli Chili Cook-Off.  I can’t recall if her recipe won, but I loved it enough that I asked her for the recipe.  This is really easy to make, so make a batch, have some for a cold winter night and freeze the rest for another busy day.

1 Tablespoon vegetable oil

1 lb. ground turkey (I used dark meat.)

2 cans (10.75 oz. each) tomato soup (I used one box for Pacific CreamyTomato Soup.)

2 cans (15 oz. each) kidney beans, rinsed and drained (I used white cannellini beans.)

1 can (15 oz.) black beans, rinsed and drained

½ medium onion, chopped

1 Tablespoons chili powder

1 teaspoon crushed red pepper flakes

½ Tablespoon garlic powder

½ Tablespoon ground cumin

1 pinch ground allspice

1 pinch freshly ground pepper

Kosher salt, to taste

Heat the oil in a skillet over medium heat. Place the turkey in the skillet and cook until evenly brown.  Drain off the fat.

Coat the inside of a slow cooker with cooking spray, and mix in the turkey, tomato soup, kidney beans, black beans and onion.  Sprinkle with the spices and stir well to mix.

Cover and cook on low for 8 hours or on high for 4 hours.

Slow Cooker Red Beans with Rice

Slow Cooker Red Beans and Brown Rice served along with Beer Bread

Serves 8

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

This is economical, easy to prepare, loaded with fiber and protein and tasty too.  Plan to make this and then freeze some for later. 

1 pound (about 2 ¾ cups) dried red kidney beans (No need to soak the beans!)

1 leek, halved lengthwise, thinly sliced crosswise, and washed

2 celery stalks, thinly sliced

4 slices bacon (or 6 oz. salt pork)  (I used a couple of thin slices of local ham, chopped.)

1 teaspoon dried thyme

6 cups water

1 bell pepper, ribs and seeds removed, diced

Kosher salt, to taste

Freshly ground pepper, to taste

Cooked brown rice for serving

In a 5-quart slow cooker, combine the beans, pork, leek, celery, thyme, and water.  Cover; cook on high setting until beans are tender, about 4 hours (do not uncover while cooking!)  Stir in bell pepper; season with 1 teaspoon Kosher salt and ¼ teaspoon freshly ground pepper.  Cover; continue cooking until the bell pepper is tender, about 20 minutes more.  To serve, discard bacon, if desired.  (I left the ham bits in the beans.) Serve with brown rice.