Meatless Monday!

Meatless Monday!

Welcome beans…I mean Make Shoppers! I’ve been so excited to share my Crock Pot  Beans and Veggie Soup recipe with you I can’t even type straight. Plus, my paw mittens are always in the way. Oh well…whaddya gonna do about it? Thank goodness for spell check!
Just so you know, this was my first attempt with assorted raw beans. I don’t know why I was so afraid to cook with them before…maybe for fear of them not cooking through? So, I learned that soaking them overnight was the trick and the rest was a piece of blueberry pie! Now, I chose to use beans as the base of my soup but you could use just about anything. Potatoes, rice or orzo….whatever pleases you! Also, choose any spices and  assortment of veggies that are good for slow cooking in a crock pot.

Let’s get started…

My Ingredients:
4 cups of Assorted Beans (rinsed and soaked overnight)
1 Onion chopped
5 Ribs of Celery chopped
3-4 Carrots chopped into disks
2 Roma Tomatoes chopped
Fresh Parsley chopped
2-3 Garlic Cloves crushed
6-8 cups Veggie Broth
Kosher Salt and Pep to taste
Celery Salt to taste
Onion and Garlic Powder to taste

Put it together:
Set up the crock pot and turn it to low. Add all of the ingredients above EXCEPT the tomatoes, give it a stir and cover. To avoid a mushy texture, add the tomatoes during the last 1/2 hour of the cook time. Let the soup cook for about 6 hours and then turn the setting to high and let cook for another 2 hours. I found the extra heat towards the end really softened the beans to a nice texture. If you don’t have this much time you could always set the crock pot to high and cook for less time. Check the beans a few times during the process to make sure they’re done!

Scoop out the veggies and beans and put them into a nice soup bowl and serve with warm bread…mmm…


From me to you…


Goodness, Gracious, Great Bowls of Chili!

Goodness, Gracious, Great Bowls of Chili!

Hi Friends! Today I’m cookin’ in the kitchin’ with my crock pot and makin’ some chili! This is a great meal for your busy days when your attention is needed elsewhere. Hmm, that’s probably everyday right? Ha ha ha, well in that case, I promise to make and share more recipes like this one!

Let’s get started:

Take out your crock pot, turn it on and set to “low”

Ingredients you’ll need: 
1.25 lbs Lean Ground Turkey
1 chopped White Onion
4-5 minced Garlic Cloves
1 pkg Chili Seasoning Mix (or make your own, see Tutu’s notes)
1 can Tomato Sauce 15 oz
1 can Diced Tomatoes 14.5 oz
1 can Golden Sweet Corn 11 oz
1 can Kidney or Red Beans 15 oz
a little Olive Oil
a hand full of chopped Green Onion for garnish (optional)

Ground Turkey and Diced Onions in Bowls

Turkey and Onion ready to cook!

Chili Trio: Red Beans, Corn and Diced Tomatoes in Bowls

Chili Trio: Red Beans, Corn and Diced Tomatoes


Put it together:
Dice up 3/4 of the white onion. Reserve 1/4 of the chopped onion for garnish.  In a pan, pour a little oil- just enough to coat the bottom. Add the onion and minced garlic and saute over med-low heat just until the onions are soft. Aroma should be fragrant! Next, add your ground turkey and increase the heat to med-high. Cook meat through, breaking up any large pieces. Careful not to over cook. Once meat looks done turn off the heat and add your chili spice packet. Mix well and add a little of the tomato sauce if mixture seems too dry.

Cooked Chili Meat in Bowl

How the cooked Turkey and Onions should look

Transfer your meat and onion mix to the already warmed crock pot. Finally, dump in the beans, corn, diced tomatoes and tomato sauce. Fold in to mix ingredients together, cover with the lid and let it cook low and slow, 3 hours.

How to serve:
Place the chili in bowls or large squatty mugs. Garnish with the reserved chopped white onion. Other garnish types can be green onion, cheddar cheese or all of the above!

Cooked Chili in Crock Pot

Cooked Chili in the Crock Pot after about 2-3 hours. Remember, low and slow!

Tutu’s notes:
~ Make your own Chili Seasoning Mix!
Add: pepper, kosher salt, garlic power, onion powder, cumin and zesty chili power. Adjust more or less of any spice to your liking.

~ A Healthier Option
Of course using Turkey is already a healthier start than using Beef, but you can also take other steps to lighten things up! #1 Use less salt and choose “no salt” options for your canned goods or look for lower sodium amounts.
#2 The fresher the ingredient the better! Choose live produce over canned options.
#3 Portion control. It may be hard to stop eating this delicious meal but less can be more! Especially by making this last 2-3 nights.


From me to you…