Cheesy Vegetable Chowder

My son's favorite creamy potato soup was the inspiration for this chunky, cheesy vegetable chowder.  Potatoes do take a primary place in this soup, but by increasing the other vegetables, and adding corn and cheese to the mix, the original recipe takes on a smooth, sweet, rich flavor that quickly made this chowder another favorite to keep in our rotation.

Sometimes I find that I am out of vegetable broth when I've already started planning and even beginning to make this chowder.  Because there are so many other flavors in this particular soup, a quick saute of the vegetables seems to be enough to generate a good background flavor.  In the case of the bowl in the picture, I discovered a little too late that I only had about 1 1/2 cups of broth to add and needed to balance it out with just plain old water, but it still worked out in the end with the quick saute and the addition of a little more salt.  I love how versatile soup making can be.

To make this chowder vegan, use olive oil to saute the vegetables, and skip the last four ingredients (butter, flour, milk, and cheese).  After the soup has simmered, use a stick blender to puree about half of the mixture; creaming the vegetables, especially with all of the potatoes, will generate a thickened, creamy soup without all of the butter and cheese.  And if you, like me, like all the butter and cheese (Mmmm!) and still find you would like the soup to be thicker, go ahead and use the stick blender to puree a few of the veggies until the soup reaches your desired thickness.

I would like to thank one of my favorite bloggers, Soni from Soni's Food For Thought, for passing on some awards to The Art of Cooking Real Food.  While I love Indian food, I'm not so experienced with knowing what we will like and how to make the dishes.  Soni has shared some fantastic recipes from an area of cuisine where I do not excel, making it possible to for my family (and yours!) to enjoy some wonderful Indian food right at home.  Thanks so much, Soni!

And don't forget that all April long a berry lovin' blog hop is going on!  You will find some of the most incredible berry recipes to add to  your collection from some of the most talented bloggers in the 'net.  You can find a constantly updated list at the bottom of Blueberry Cheese Pie.

Have a great weekend, everyone!

Cheesy Vegetable Chowder
serves 6

• 1 Tbs butter
• 4 c potatoes, diced
• 1 c carrots, diced
• 3/4 c onion, diced
• 1/2 c celery (plus any leaves), diced
• 1/2 c cut corn (fresh or frozen)
• 2 cloves garlic, minced
• 3 1/2 c vegetable broth
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp dried thyme
• 1 Tbs freshly chopped parsley
• 1/3 c butter
• 1/3 c flour
• 2 1/2 c milk
• 1 1/2 c shredded medium or sharp cheddar cheese

Heat 1 Tbs butter in stockpot over medium high heat.  Add potatoes, carrots, onion, celery, corn, and garlic.  Cook for 3-4 minutes, stirring occasionally.

Add broth, salt, pepper, and thyme.  Reduce heat to medium and simmer uncovered about 10 minutes, or until potatoes are tender.  Stir in the parsley. Remove from heat.

Meanwhile, in a medium sauce pan, melt 1/3 cup butter over medium heat.  Add flour and whisk to blend.  Slowly pour in the milk, whisking constantly.  Cook mixture approximately 5-6 minutes, or until the mixture begins bubble and has thickened, whisking often to prevent the milk from burning. Stir in the cheese until melted.

Slowly add the milk mixture to the vegetables and broth, stirring to blend.  Give it a taste and adjust the salt and pepper to your liking.

Spinach, Bean and Garlic Soup - #Greenslove Blog Hop

The month of March marks the beginning of spring, and with spring comes all those lovely, healthy, antioxidant rich leafy greens.  And the #greenslove blog hop!  Scroll down past the recipe to see all the awesome co-hosts this month and all the greens based recipes throughout the entire month of March!

Generally, I don't spend much time studying the scientific and nutritional value of my food anymore, beyond the quality and the manner in which it is grown or raised.  I used to, though, and I think every single living person should spend some time researching and understanding what our food is and how it affects us both physically and mentally, since many of us are generations removed from the common knowledge upon which our ancestors relied.  The information I have gathered over the years has formed my view of food, and it really does come down to eating rational portions of real, unadulterated food - nothing more, nothing less.  However, on the fairly rare occasion someone in my household is feeling under the weather, I do rely on the traditional medicinal, healing properties of our foods, rather than the pharmacy.  We have been fortunate in our health to be able to rely solely on this method so far, and I'm grateful every single day for that gift and freedom.

For many of us, chicken noodle soup is a favorite go-to meal when we are feeling sick.  The warmth of the soup and even the vegetables help us to feel better, but mostly it's the bone broth in which it is simmered; the easily digestible minerals found in homemade chicken stock delivers just what the ailing person's body needs to feel better.

But what about those people who either don't eat meat, don't have any stock on hand, or just don't feel like making it because they're so darn sick?  Enter garlic and spinach.

Garlic has been medicinally used for ailments of all manner for thousands of years for its antiviral, antifungal, and antibacterial value. Garlic always has been and always will be one of nature's "super foods".  My gosh, it's so powerful, it is even rumored to keep away the undead.  Need I say more?

Spinach  is so jammed full of antioxidants, vitamins and minerals, its contribution to our health is also indisputable. I'd be here forever touting all the benefits of this little leaf because it's an absolute powerhouse of health benefits, so I'll leave that to you to research for yourself.  It might be faster to ask what it doesn't offer; the list is short.

So, it makes sense to me that when cooked together and simmered with fresh herbs, the healing factor might actually trump the comfort and flavor factors for this antioxidant rich soup.  Spinach, Bean and Garlic Soup is easy to make, the ingredients are few and simple, and it tastes absolutely amazing.  We eat it even when we are feeling just fine, of course, but if you are a vegetarian or vegan (or even an omnivore fresh out of home made chicken stock) and are looking for a good "sick soup", this is one of my favorites.

Consider serving this soup with a salad loaded with fresh baby greens, sliced mushrooms and red onions, and drizzled with a lemon vinaigrette.  Mushrooms are incredibly powerful immune boosters, too, and easily fall into place in my top 5 "feel better" foods.

Spinach, Bean and Garlic Soup
serves 6

• 2 Tbs olive oil, divided
• 2 heads garlic, cloves separated, smacked, and peeled
• 9 cups water
• 2 bay leaves
• 6-8 fresh sage leaves
• 6-8 sprigs fresh thyme
• 10 sprigs fresh parsley
• 2 cloves (or a small pinch of ground cloves)
• 2 tsp salt
• 1/2 tsp peppercorns
• 6 packed cups fresh spinach leaves, roughly chopped
• 1 medium tomato, chopped (or about 1 cup purchased chopped tomatoes)
• 1 1/2 c white beans such as Navy, Great Northern, or Cannellini
• 1/2 c small dried pasta (elbows, small shells, ditalini, etc)
• 6 drops hot pepper sauce
• 6 lemon wedges
• Croutons for garnish (optional)
• Freshly grated Parmesan cheese for garnish (optional)

Heat 1 Tbs olive oil in a large stockpot over medium high heat. Sear the garlic cloves for about 2 minutes, stirring once or twice.

Add the water, bay, sage, thyme, parsley, cloves, salt, and peppercorns.  Bring to a boil, partially cover, and reduce heat.  Simmer for 45-60 minutes.

Place a sieve over a large bowl.

Carefully pour the garlic broth through the sieve.  Lift the sieve and set aside.

Heat the remaining 1 Tbs olive oil in the stockpot over medium high heat.  Remove 6 of the tender garlic cloves from the sieve and mash them into the warm oil with the back of a spoon.

Stir in the tomatoes. Mix well.  Cook for about 1 minute, stirring often.

Pour the garlic broth into the tomato and garlic mixture.  Mix well.  Bring to a low boil.  Sir in the spinach, beans, and pasta.  Simmer for about 5-7 minutes, or until pasta is tender and spinach is wilted.  Season with hot sauce.

Serve with lemon wedges.  Top with croutons and Parmesan cheese, if desired.

March is #greenslove month!


Please join in the #greenslove fun by linking up any leafy green recipe from the month of March 2012.  Don't forget to link back to this post so that your readers know to come by the #greenslove event!  The twitter hashtag is #greenslove.


Check out the #greenslove co-hosts!


Al Dente Gourmet ~ Aldy ~ @AlDenteGourmet

ASTIG Vegan ~ Richgail ~  @astigvegan

Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl

Baking and Cooking, A Tale of Two Loves ~ Becky Higgins

BigFatBaker ~ Erin ~ @BigFatBaker

Bon a croquer ~ Valerie ~ @Valouth

CafeTerraBlog ~ Terra ~ @CafeTerraBlog

Cake Duchess ~ Lora ~ @cakeduchess

Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz

Easily Good Eats ~ Three Cookies

Georgiecakes ~ Georgie ~ @georgiecakes

Kitchen Belleicious ~ Jessica ~ @kbelleicious

Mis Pensamientos ~ Junia ~ @juniakk

My Twisted Recipe ~ Dudot ~ @mytwistedrecipe  

No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley

Oh Cake ~ Jessica ~ @jesshose

Queen's Notebook ~ Elizabeth ~ @Mango_Queen  

Rico sin Azucar ~ Helena ~ @ricosinazucar

Savoring Every Bite ~ Linda ~ @Spicegirlfla

Simply Reem ~ Reem ~ @simplyreem

Soni's Food for Thought ~ Soni ~ @sonisfood 

Sprint 2 the Table ~ Laura ~ @Sprint2theTable

Teaspoon of Spice ~ Deanna ~ @tspbasil 

That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick

The Art of Cooking Real Food ~ Laura ~@TAofCRF

The Spicy RD ~ EA ~ @thespicyrd 

The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian

Vegan Yack Attack! ~ Jackie ~ @veganyackattack

Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma

Slow Cooker Minestrone (and a peek into my Thursday)

Wahoo!  We have finally gotten the first "real" snow of the winter!  What a strange winter - Wednesday was in the 50s (above zero - definitely not common for January here) and yesterday we woke up to this:

And this:

Busy winter days full of things like this:

And this:

Definitely call for a big ol' pot of Minestrone waiting to warm our bodies and souls at the end of the day.

                                        

And maybe a little of this:

Because my driveway looked like this at 2pm on Thursday, and the snow promised to keep coming down until Friday morning. (The whole picture is my driveway!  It's under there somewhere.)

Have a warm and happy weekend, everyone!

Slow Cooker Minestrone
serves 8 - 10

• 2 large carrots, scrubbed and diced
• 2 ribs celery, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 small zucchini, diced (seasonal)
• 1 1/2 c cooked kidney beans
• 1/2 c green beans (cut into 1" chunks, or from a bag of frozen green beans)
• 3 1/2 c (28 oz) crushed tomatoes
• 6 c vegetable broth
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 c cooked small pasta (ditalini, elbow, small shells)*
• 3-4 c chopped spinach, kale or chard
• 1 Tbs chopped fresh parsley
• freshly grated Parmesan cheese (for topping each bowl)

Into a 6 quart crockpot, mix carrots, celery, onion, garlic, zucchini (if in season), kidney beans, green beans, tomatoes, broth, oregano, thyme, salt, and pepper.  Cover. Heat on low 6-8 hours, or until vegetables are tender.

Stir in the cooked pasta* (boil approximately 3/4c pasta until aldente), greens, and parsley.  Cover and heat 15 minutes more, or until greens are tender.

Serve topped with Parmesan.


Don't forget that during the whole month of January, the #citruslove blog  hop is going on!  Check out my Lemon Thyme Chicken Strips post for a constantly updating list of fabulous citrus themed recipes and links to all of my fabulous co-host's blogs for more great recipes!

Smoky Turkey and Vegetable Soup

To make this quick posole-like soup, I raided the last bits of the veggie tray from our Thanksgiving dinner for the carrots and bell pepper.  I only had about one cup of corn left, so I added some frozen corn to it as well. The last of the turkey went in, too.  The leftovers have finally disappeared and I now have a rather empty looking refrigerator.

The spiciness and smoky flavor in this soup comes primarily from the chipotle chilies in adobo sauce.  Those little smoked jalapeno peppers and the spicy tomato sauce in which they are packed contribute some serious flavor, so if you don't love spicy foods, use only one to flavor this soup.  Because so many more come in the container than I generally use in any one recipe, I wrap each individual pepper along with some sauce in plastic wrap and store them all in a ziploc bag in my freezer, and they are always ready for easy grabbing when I need them.

Smoky Turkey and Vegetable Soup 
serves 6-8

• 1 Tbs olive oil
• 1 c carrots, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 2 c corn (leftovers, or from frozen)
• 1 - 2 chipotle peppers in adobo sauce, chopped
• 2 c cooked  turkey, diced
• 4 c turkey broth
• 24-28 oz diced tomatoes
• salt and pepper
• 1/4 c chopped fresh cilantro
• juice of half a lime

Heat oil in a soup pot over medium high heat.  Saute carrots, bell pepper, onion, and garlic for about 5 minutes.  Stir in cumin and cook for another minute.

Add the corn, chipotle peppers, turkey, broth, and tomatoes.  Season with salt and pepper.  Bring to a boil, cover, reduce heat to simmer.  Simmer for about 10  minutes, or until carrots are tender.

Stir in the cilantro and lime juice.  Serve.

Chicken Booyah

Booyah is a regional chicken soup, likely brought over from Belgium with the numerous immigrants who settled in this area over a century ago.  There is much lore about how this hearty soup obtained its name, including theories that it stems from some poor soul having misunderstood the French word "bouillon", which would make sense to me because the broth is what makes it so intensely flavorful.  Traditionally, the soup is made in enormous batches in a giant barrel, and simmered for several hours (days, in many cases) over an open outdoor fire.  Usually, there are many people tending to the soup, tossing this and that into it, because every respectable individual (and some not so respectable individuals) has their own much loved family version of what Booyah should be, which is just one of the many things that makes it special - usually, too many cooks ruin the pot, but  in the case of Booyah, it only gets better.  I can just imagine the immigrants of years ago bringing what they had to offer along with them to some sort of festival; some farmers brought beef, a few brought chickens, some brought pork, others brought various vegetables, and yet others brought the herbs.  Together, they added what they had to offer to the pot, enjoyed the delicious results with one another, and this soup has been a regional favorite at church picnics, fundraisers, family reunions, festivals and parties of all kinds ever since.

There is no real science or one specific recipe to Booyah making, but there are a few rules to which we must adhere to maintain the authentic flavor.  First, there must be at least one other meat in addition to the chicken and stock; beef, pork, or a combination of any of those will suffice (I've even had it with turtle, but I'm not talking about that).  Second, it needs to simmer for a very long time. Third, there must be tomatoes.  Fourth, it needs salt (not a pinch or a few sprinkles, but salt).

It is tricky to reproduce the same results at home, and while it's literally impossible without the gear and the time, we can come pretty close.  I think so much of the flavor comes from the long simmering time over an open fire.  Who has days to simmer a soup at home?  I sure don't.  But, that is where the crock pot fits into the home equation.  Traditionally, the stock is never cooled, the bones never removed, and the fat is only skimmed from the top as it cooks.  At my house, I use my own homemade, usually frozen, chicken stock (which I do skim) and deboned meat.  Instead of making the stock specifically for Booyah by adding beef and/or pork bones to  the chicken stock, I often use the leftover juice and meat from a pot roast (which has already been stewed long enough to have substantial flavor). By doing this, I still get the flavor I need without having to specifically buy anything extra, and I get to use leftovers in a most delicious manner.  Or, if I've got homemade beef stock on hand (along with some of the meat), I will use that instead.  In this recipe, you would just need about 1 cup of beef juices/broth with about 1/2 cup of meat.  However, if you want to make your own Booyah stock, use the recipe for Chicken Stock, but add 1 1/2 lbs meaty beef bones plus a little more water to cover in with the chicken; you will use all the liquid and meat from that stock for this soup. 

To aid in achieving the earthy, smoky flavor obtained by cooking the soup over an open fire, I use fire roasted tomatoes.  It's easy enough to roast your own tomatoes on the grill for several minutes in the same manner as you would roast bell peppers, but if you don't want to, you can use a jar of fire roasted tomatoes.

This soup is quite hearty, and it really only needs some nice, warm homemade bread (or just some oyster crackers, which is how it is usually served) and maybe a piece of pie to round out the meal.  As far as beverages, an ice cold beer is the best.

Out of sheer curiosity, I posted a question on The Art of Cooking Real Food's Facebook page about how many of my readers had ever heard of Booyah before.  If you've got the time, and feel so inclined, please bounce over there to answer the question.  Thanks!

Chicken Booyah
serves 8-10

• 2 quarts chicken stock
• 3 c cooked chicken (from stock)
• 1 cup beef stock
• 1/2 c cooked beef (either from the stock, or left over pot roast)

**Or, see note about Booyah Stock**

• 1 c onions, diced
• 1 c peas (fresh or frozen)
• 1 c corn (fresh or frozen)
• 1 c green beans (fresh, cut into 1" pieces, or frozen)
• 1 c carrots, diced
• 1 c potato, diced
• 1/2 c celery, diced
• 1 garlic clove, minced
• 1 lb fire roasted tomatoes (homemade or use a 15 oz jar), diced
• 2 bay leaves
• 2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/8 tsp crushed red pepper flakes

Combine stocks, chicken, beef,  vegetables through the tomatoes, bay leaves, salt and pepper in a 6 quart slow cooker.

Place the rosemary, thyme, sage, and crushed red pepper on a piece of cheesecloth.

Tie it well, and toss it into the slow cooker.

Cook on low for at least 8 hours, or on high at least 5 hours.

**Note - to make your own Booyah stock specific to this soup, use the recipe for Chicken Stock, but add 1 1/2 lbs meaty beef bones plus a little more water to cover in with the chicken; you will use all the liquid and meat from that stock for this soup. 

Peasant Pea Soup

Sometimes the simplest ingredients yield the most comforting and flavorful dishes.  And that's a beautiful thing on a chilly, rainy autumn evening when all we want is a nice, thick, filling bowl of soup and we don't want to have to work for it.

This soup is amazing because of its meager ingredients, hearty flavor, and it is budget friendly to boot; I don't think the entire pot of soup costs all of $4.  It doesn't need broth to boost the flavor because the ingredients are so harmonious together all by themselves.  To round out the meal, a simple grilled cheese sandwich or a chunk of fresh, warm bread slathered in butter is all it needs.

If I'm motivated in the morning, I like to put all the ingredients in the slow cooker and let it simmer on low all day.  But if you do this, especially on a cold autumn day where you just want to put your pajamas back on and get cozy with a good book, be prepared for the fragrance of the soup filling your house to make you feel absolutely starved all day long.

Peasant Pea Soup
serves 8

• 1 lb dry split peas, sorted and rinsed
• 1 cup diced carrots (about 3 medium)
• 1 cup diced celery, including any leaves (about 4 stalks)
• 1 cup diced onion (1 medium)
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 1 Tbs fresh parsley, minced, optional
• 2 bay leaves
• 1 1/2 tsp sea salt
• 3/4 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 8 cups water

Combine everything in a stockpot.  Bring to a boil, cover, reduce heat to low/simmer.  Simmer for about 1 1/2 hours, or until the peas have broken down, stirring occasionally.  Give it a taste, adjust salt and pepper, and serve.

Good Ol' Chicken Noodle Soup

Few things in life make us feel as good as a steaming hot bowl of homemade chicken noodle soup.  When the weather gets a little cooler and we begin to crave warm, comforting foods, chicken soup is a classic and often requested meal at our house.

My son is a soup lover, and his input about this soup has turned an already great soup into a fantastic family favorite.  He loves the flavor of rosemary, so we've added it.  He is also responsible for adding peas to the traditional carrot/celery/onion veggie combination; the mildly sweet pop of the peas adds such a nice contrast to all the other rustic flavors already present in the soup.

Using a homemade chicken stock creates a depth of flavor with which a store-bought broth cannot possibly compete.  Also, by making your own stock, you will have all that lovely, already seasoned chicken meat to add to this soup.  Really, what makes us feel so good when we eat chicken noodle soup isn't so much the meager ingredients, it's the long simmered, nutrient rich, full flavor of the broth.

Good Ol' Chicken Noodle Soup
serves 6

• 2 quarts chicken stock (preferably homemade)
• 1/2 c chopped carrots
• 1/2 c chopped celery
• 1/2 c chopped onion
• 1/2 c frozen peas
• 2-3 cloves garlic, minced
• 1 1/2 c cooked chicken
• 2 tsp chopped fresh sage (or about 1/2 tsp dried)
• 2 tsp chopped fresh marjoram (or about 1/2 tsp dried)
• 2 tsp chopped fresh thyme (or about 1/2 tsp dried)
• 1 - 2 tsp minced fresh rosemary (or about 1/2 tsp, dried and crushed)
• at least 1 tsp sea salt (taste to see if you prefer more)
• 1/8 tsp freshly ground black pepper
• 1 1/2 c uncooked egg noodles
• 1 Tbs chopped fresh parsley

Combine all ingredients except egg noodles and parsley in a large soup pot.  

Bring to a boil, reduce heat to low.  Cover and simmer for about 10 minutes, or until carrots are tender. 

Add the uncooked egg noddles.  Bring the soup back to a low boil, reduce heat to medium low and simmer uncovered for about 6 minutes, or until noodles are tender.  Stir in parsley.

Versatile, Rich Vegetable Broth

I wasn't sure I wanted to spend an entire post on broth.  But then, as I considered all the cooking ahead for the next season (or two), broth is kind of an important component.  So, if you don't already know how to make a good, inexpensive broth, I'm posting this one for you.  Do you think a sequence of posts about broth basics would be helpful; chicken, beef, mushroom, etc?  If so, let me know.  Perhaps I can do a sort of "Broth Basics" set.

At any rate, with the season of soups, stews, dressings, and holiday cooking nearing (is it that time already?), broths and stocks are an indispensable pantry staple.   All summer long, I stash the ends of carrots, celery, onions, and the tops of garlic bulbs (cut to make roasted garlic with the rest of the bulb) in a large Ziploc bag in my freezer just so I can make gallons of vegetable broth to freeze for the season.  Vegetable broth is, in my opinion, the most versatile broth because it is flavorful enough to be used in many meat-based broth soup recipes, and rich enough to even take on the usually beef broth-based French Onion Soup.  It is inexpensive, and in some cases, down right free, because it can provide a use for all those parts of the vegetable we would usually toss out or compost.   And it's easy; there is little labor or time involved, no deboning or defatting, just a little chopping and dumping.  Love the vegetable broth.

Mostly comprised of root vegetables, this broth gains its earthiness from the mushrooms.  A basic button mushroom will suffice, but a meaty flavored portobello or cremini is ideal for that rich, full flavor.  And be sure to use the whole head of garlic - peeling isn't necessary, but do separate the cloves and crack them by smacking them with the side of a knife and remove the excess paper.

It's true that roasting the vegetables first will result in a richer broth, but I've found that giving them a good char in some oil in the stock pot works just as well.  If you choose to skip the first step, roast the vegetables tossed in olive oil in a 400F oven for about 30 minutes, stirring occasionally, before continuing on to the 2nd step.

I've added cup ratios for those of you who, like me, stash veggie ends in the freezer for the sole purpose of making broth.  If you are not using "parts", chop your vegetables into 1" pieces.  And, really, the amounts listed are just a guideline; use what you have. That's the wonderful thing about this broth.

Rich, Versatile Vegetable Broth
yield 2 quarts

• 1 Tbs olive oil
• 2 cups largely chunked onion (1 1/2 large onions)
• 2 cups chunked carrots and peels (2-3 large carrots)
• 1 cup chunked celery, including leaves (2-3 stalks)
• 2 cups chunked leek, white and light green parts only (about 2 leeks)
• 1 bulb garlic, cloves cracked and separated, no need to peel
• 2-3 c roughly chopped cleaned mushrooms, including stems (about 8 oz)
• 4-6 sprigs fresh thyme sprigs
• handful fresh parsley sprigs
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp whole peppercorns
• 10 cups water

Heat oil in a large stock pot over medium high heat.  Stir in vegetables, and cook 5-7 minutes or until lightly charred and semi-tender.

Add in thyme, parsley, bay leaves, salt, peppercorns and water.

Bring to a simmer and reduce the heat to medium.  Simmer uncovered 1 1/2 hours.

Place a mesh strainer over a large bowl.  For an extra clear broth, line the strainer with 1 layer of cheese cloth.  Carefully pour the broth into the strainer.

Let the cooked vegetables rest and drain over the broth bowl for at least 5 minutes.  You can press the vegetables with the back of a large spoon to squeeze any remaining broth, but this will result in a cloudier broth (personally, I don't care, and I usually press).

Store in the refrigerator for a few days, or freeze in usable amounts (I freeze in quarts).

Three Bean Chili (Vegetarian)

Years ago when I switched my diet over to completely vegetarian, and was on my never ending search for recipes that helped my family "not miss the meat", I came across one of Rachael Ray's cookbooks called Veggie Meals: Rachael Ray's 30-Minute Meals.  This book is so chock full of delicious, easy recipes, it's still a staple in my cookbook library.  The very first recipe in it is called Chili for Veg Heads (the name on her website is Veg Head Three Bean Chili).  I made it.  Everyone absolutely loved it, and it became a part of our regular meal rotation.

Over the years, my diet has become more "flexitarian" than vegetarian (although, I'm still primarily vegetarian, but I can't exactly call myself that anymore). And as my diet and food philosophies have changed, I've altered several of those original tasty recipes that we so enjoyed.  This chili recipe was inspired by the one in Rachael Ray's book, using fresh tomatoes, more beans, oregano, and corn.  It is still vegetarian, still healthy, and still delicious.

A little word about chili peppers:  wear gloves when cutting them, and choose the variety wisely.  It should go without saying, but if you get the oils from those peppers on your fingers while handling them, and then you rub your eyes or take out your contacts, you will be in some serious pain (at best - ask me how I know).  Buy some gloves, keep them in your kitchen drawer, and use them.  Also be sure to wash your board and knife when you are done cutting those peppers.  With regard to variety, jalapeno and serrano chilis are a safe, spicy bet.  If you know your chilis, then you need not take my advice.  If you do not, I will share my experience with you.

I am a chili pepper novice.  I use them, I like them, but I'm still not savvy to all the different kinds available.  Some time ago, my husband and I bought some cute little Thai chilis from the farmer's market and I used them in this chili.  Some are red and some are green, some are even purple.  They are also tiny.  So I used six of them, seeds and all.

I don't think they are very cute anymore.

I thought for sure my lips would burn and fall right off.  They didn't, of course, so if you like that sort of thing, go ahead, but I learned my lesson rather quickly; the smaller the chili, the hotter it is, and the seeds and membrane are where most of the heat is harbored.

Three Bean Chili (Vegetarian)
serves 6-8

• 2 Tbs olive oil
• 2 medium onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1-2 chili peppers (jalapeno, serrano, etc), chopped
• 6 cloves garlic, minced
• 1 bottle beer
• 6 c. chopped tomato (and the juice)
• 2 Tbs cumin (or more if you prefer)
• 2 Tbs chili powder (or more if you prefer)
• 1/4 tsp oregano
• 2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 c cooked pinto beans
• 1 1/2 c cooked kidney beans
• 1 1/2 c cooked black beans
• 1 c corn (either fresh or frozen)

Toppings

• shredded cheddar cheese
• sliced green onions
• sour cream
• avocado

Heat olive oil in large pot over medium high heat.  Stir in onions and peppers.  Cook, stirring, about 5-7 minutes, or until tender.  Add garlic; stir 1 minute.  

Pour in beer, stir vegetables, and simmer 2 minutes.  Stir in tomatoes, cumin, chili powder, oregano, salt, and ground black pepper.  Bring to a boil, reduce heat to medium, and simmer uncovered 20 minutes, or until tomatoes are tender and broth is thick.

Stir in beans and corn.  Simmer another 5 -7 minutes, or until heated through.

Serve topped with your choice of toppings.  Scoop with tortilla chips, if desired.